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Dr. Rajendra Prasad Central Agricultural University, Pusa
In the imperial Gazetteer of India 1878, Pusa was recorded as a government estate of about 1350 acres in Darbhanba. It was acquired by East India Company for running a stud farm to supply better breed of horses mainly for the army. Frequent incidence of glanders disease (swelling of glands), mostly affecting the valuable imported bloodstock made the civil veterinary department to shift the entire stock out of Pusa. A British tobacco concern Beg Sutherland & co. got the estate on lease but it also left in 1897 abandoning the government estate of Pusa.
Lord Mayo, The Viceroy and Governor General, had been repeatedly trying to get through his proposal for setting up a directorate general of Agriculture that would take care of the soil and its productivity, formulate newer techniques of cultivation, improve the quality of seeds and livestock and also arrange for imparting agricultural education. The government of India had invited a British expert. Dr. J. A. Voelcker who had submitted as report on the development of Indian agriculture. As a follow-up action, three experts in different fields were appointed for the first time during 1885 to 1895 namely, agricultural chemist (Dr. J. W. Leafer), cryptogamic botanist (Dr. R. A. Butler) and entomologist (Dr. H. Maxwell Lefroy) with headquarters at Dehradun (U.P.) in the forest Research Institute complex.
Surprisingly, until now Pusa, which was destined to become the centre of agricultural revolution in the country, was lying as before an abandoned government estate. In 1898. Lord Curzon took over as the viceroy. A widely traveled person and an administrator, he salvaged out the earlier proposal and got London’s approval for the appointment of the inspector General of Agriculture to which the first incumbent Mr. J. Mollison (Dy. Director of Agriculture, Bombay) joined in 1901 with headquarters at Nagpur
The then government of Bengal had mooted in 1902 a proposal to the centre for setting up a model cattle farm for improving the dilapidated condition of the livestock at Pusa estate where plenty of land, water and feed would be available, and with Mr. Mollison’s support this was accepted in principle. Around Pusa, there were many British planters and also an indigo research centre Dalsing Sarai (near Pusa). Mr. Mollison’s visits to this mini British kingdom and his strong recommendations. In favour of Pusa as the most ideal place for the Bengal government project obviously caught the attention for the viceroy.
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ThesisItem Open Access IMPACT OF LOCKDOWN ON OVERALL HEALTH AND NUTRITIONAL STATUS A STUDY ON FAMILIES RESIDING IN ARUNACHAL PRADESH(Dr.RPCAU, Pusa, 2021) ANI,TAGE; Sinha, MukulThe Covid-19 pandemic has placed a heavy challenge on the overall health and nutrition of the population all over the world. With the pandemic and its subsequent imposed lockdown, access and availability of fresh food had been restricted with limited physical activity. This in turn affected the dietary pattern and intake, food choices and the health status of the population. The present study was undertaken to assess the lockdown impact on the health and nutritional status of the population residing in Ziro valley in Arunachal Pradesh. A total of 60 respondents were selected for the survey and a questionnaire was developed which included all the parameters to complete the objectives of the study. The survey was conducted in an online mode by sending out the questionnaires as google forms and offline mode through personal home visits. The impact of lockdown was assessed in terms of changes in the food consumption pattern, nutrient intake, health status, hygiene practices and adoption of certain immune boosting food sources during the pandemic. The food consumption pattern and the dietary intake of the respondents were assessed with the help of a 24-hour dietary recall method and food frequency questionnaire. The results revealed significant changes in the dietary intake with the pre lockdown nutrient intake seen to be higher than the post lockdown intake due to lesser availability of certain food groups post implementation of the lockdown. A significant impact could be seen in the higher pre lockdown intake of protein and fat among the male respondents and fat intake among the female respondents. Among the food groups, differences in the consumption of only dhal, meat products and seasonal fruits were found since everyone had a kitchen garden and access to other dietary requirements. However, the dietary intakes of the respondents were lower than the recommended value (RDA) except protein, fat and carbohydrate intake. The post lockdown BMI of the male (24.01±3.76) and female (23.45±4.22) respondents was found to be higher than the pre lockdown BMI (23.12±3.46 & 22.25±3.14). Regarding the health status of the respondents, the percentage of anaemic respondents was seen to be higher among the female respondents than the male respondents. The prevalence of mild and moderate anaemia was found to be 6.6 percent and 3.3 percent among male respondents. While among females, 23.3 percent were in mild anaemic category, 13.3 percent in moderate anaemic category and 3.3 percent were in severe anaemic category. The adoption of immune boosting food sources to cope with the pandemic situation could be seen in about 80 percent of the respondents. A positive change was found in the hygiene practices of the respondents with 81.6 percent of the respondents reporting of more hygiene consciousness since the implementation of the lockdown. Educational status showed a significantly positive relation with the nutritional knowledge (r=0.39, p<0.01) and the hygiene practices (r=0.42, p<0.01) of the respondents. Hence, the impact of lockdown was observed on the nutritional status and dietary behaviours of the respondents. The study suggests that good nutrition should be given utmost priority since healthy diet supports the immune system and the overall wellbeing and health of an individual.ThesisItem Open Access DEVELOPMENT AND EVALUATION OF TURMERIC BASED PRODUCTS FOR CURCUMIN AND OTHER PHYTOCHEMICAL CONTENT(Dr.RPCAU, Pusa, 2021) PANDEY, SUMIRAN; Singh, UshaTurmeric is one of the most widely used spice in the Indian households its use is not only limited to food but is also used for a variety of purposes like medicine, cosmetics etc. The present study was conducted to analyse the consumption pattern of turmeric and turmeric based products among the people. The area selected for study was Pusa block, comprising of university campus and Harpur village. For this, questionnaire was prepared and the survey was conducted. A total of 50 households were investigated and among these 62 per cent were females and 38 per cent were males. The age group of the respondents varied from 20 years to 70 years. Among these, 32 per cent belonged to age group of 20-30 years, 26 per cent were from age group of 31-40 years, 16 per cent were from 41-50 years, 20 per cent from 51-60 years and 5 per cent were from age group of 61-70 years. Respondents were interrogated whether they cultivated turmeric or not. The results were such that, of the total 50 respondents interviewed, 31 of them cultivated turmeric and 19 did not cultivated. When asked about the fate of produce, it was found that 19 out of 31 cultivators, used the produce only for home consumption and rest 12 out of 31 people used the cultivation for home consumption as well as sell the produce. Information on processing revealed that, different people adopt different methods for boiling raw turmeric rhizomes i.e., among total 31 cultivators, 3 people boiled turmeric for 15-30 minutes, 6 boiled it for 1 hour, 12 boiled it for 12 hour and the remaining 10 people boiled turmeric for 2 hours. The drying time of the rhizomes as told by the people depend upon the intensity of sunlight. Among total 31 cultivators, 6 people dry turmeric for 15-20 days and rest 25 respondents dry it for about 1 month. Method of polishing adopted varied from traditional method i.e., using hands or sack and modern mechanized methods. Among total 31 cultivators, 16 people polished cured rhizomes manually and rest 15 polished it using machine. Consumption of macronutrients was analysed from the RDA and EAR report by ICMR 2020. It was found that the mean energy and fat intake among both females and males was lower than the required RDA. The intake of carbohydrate and protein was found to be more than the required amounts among both females and males. Determination of consumption of curcumin per day per consumption unit revealed that the mean daily intake of turmeric among the respondents was 3.25 g/day per C.U. this amount provides curcumin 0.13 gm/day per C.U. The analysis of the retention of curcumin in processed turmeric rhizomes revealed the fact that, the highest amount of curcumin was found in fresh turmeric rhizomes in which no processing was done, the value being 5.58±0.188. Further, when the rhizomes were subjected to various processing methods like steaming and boiling, the amount of curcumin started declining as the time increased. Maximum losses were observed during boiling treatments, highest losses were in 80 minutes boiling where the retention of curcumin was (2.87±0.016), followed by 60 minutes boiling (3.04±0.11), and the maximum curcumin retention among boiling treatments was in 40 minutes boiling (3.54±0.018). Next, the rhizomes were given steaming treatments where the curcumin losses were less as compared to boiling treatments. Maximum retention was in 30 minutes steaming (4.15±2.02), followed by 50 minutes steaming (4.00±0.013), and the least retention among steaming treatments was in 70 minutes of steaming (3.67±0.012). Lastly the rhizomes were subjected to water blanching where they were cut into cubes and blanched for 2 minutes in this treatment the retention of curcumin was maximum among all the 3 treatments, the value being (4.49±0.011). It was also observed that the processing methods reduced the drying time of turmeric rhizomes. Phytochemical analysis showed that the highest amount of phytochemicals were found in raw turmeric rhizomes, Total Polyphenolic Content was 6.89±0.089, Total Flavonoid Content was 4.15±0.015 and Total Tannin Content was found to be 5.52±0.032. As the rhizomes were subjected to different processing treatments, the amount of all the phytochemicals was found to decrease. Maximum retention of all the phytochemicals was found to be in water blanching followed by steaming treatments. Losses were less in steaming treatments as compared to boiling treatments. On comparing the individual steaming treatments, the losses were found to increase as the steaming time increased. Maximum retention was seen in 30 minutes of steaming and maximum losses of phytochemicals among all the steaming treatments were observed in 70 minutes of steaming. These losses were less than those of boiling treatments. On comparing the losses in water blanching, it was found that it retained the maximum amount of all the phytochemicals among all the treatments given to raw turmeric rhizomes. The ready to eat turmeric based products were prepared using the processing method of turmeric giving maximum retention of curcumin in it. The products were analysed for the curcumin and phytochemical content. It was found that as the substitution of turmeric increased in products, the content of curcumin and phytochemicals also increased. The highest amount being in A3 and B3 in turmeric spread and turmeric candy respectively having the highest amount of turmeric substitution. In turmeric spread, the amount of curcumin, TPC and TFC were 1.194±0.008, 2.322±0.002 and 2.014±0.002. For turmeric candy, the values for curcumin content, TPC and TFC were 0.655±0.004, 1.670±0.028 and 0.995±0.003. The products were also analysed for proximate composition (moisture, ash, protein, fat, carbohydrate, fibre) by the methods given by AOAC (2000). It was seen that there was a considerable increase in the proximate composition of the products as the substitution with turmeric increased in different treatments. Organoleptic evaluation scores for the orange turmeric spread were 7.8±0.6 and 7.2±0.5 for A1 and A2 respectively. For the turmeric based honey candy the preferred treatments were B1 and B2 with overall acceptability of 7.8±0.7and 7.4±0.8. The products were also tested for consumer acceptability in the Kisan Mela organised by the university. The overall acceptability for orange turmeric spread in A1was 4.1±0.2 and for A2 the scores were 4±0.01. For candy the acceptability score was 4.2±0.1. for B1 and 4.02±0.01 for B2.ThesisItem Open Access DEVELOPMENT AND EVALUATION OF PRODUCTS BASED ON BANANA PEELS RICH IN ANTIOXIDANT PROPERTIES(DRPCAU, PUSA, 2021) AHUJA, RAKSHITA; Kumari, SunitaDietary antioxidants are an essential and efficient way to neutralize the free radicals produced in human body, thereby reducing the risk of an array of chronic diseases. Banana peels are a rich source of such phytochemicals. To determine the extent of consumption of ripe banana peels, 40 respondents of Pusa block were surveyed, out of which 62.50 per cent were banana growers. A majority of the growers were small land holders and cultivated banana trees in their backyards with an area of below 50m2 (44%), 50-100m2 (28%), 150- 200m2 (20%) and above 200m2 (8%). Maximum growers reported an output of less than 5 bunches annually (60%), followed by 5-10 bunches (16%), 10-15 bunches (16%) and above 20 bunches (8%). Chiniya variety (64%) of bananas was widely grown in the area with other prominent varieties being Malbhog (36%), Battisa (28%) and Muthiya (20%). All the banana growers utilized their produce for self consumption. A majority of the respondents consumed ripe bananas on alternate days (42.5%), 12.5 per cent consumed daily, 27.5 per cent rarely and 17.5 per cent did not consume ripe bananas at all. 97.5 per cent respondents never consumed ripe banana peels. 67.5 per cent individuals were aware about the nutritional properties of ripe banana fruit with majority of them considering it as a source of minerals (74.07%), vitamins (37.03%) and dietary fiber (33.33%). Only 22.5 per cent of the respondents were aware about the nutritional properties of ripe banana peels, with majority considering them as a source of dietary fiber (66.66%) and others as vitamins (33.33%) and minerals (33.33%). 67.50 per cent people were not aware of the utility of ripe banana peels and 80 per cent of the people throw away the ripe banana peels collected in their households. Peels were also used for skin care (10%) and as cattle feed (47.50%). Only 5 per cent of the respondents used banana peels for development of food products rarely. To develop products based on ripe banana (Singapuri) peels, the peels were first processed to obtain flour using appropriate and efficient processing methods. A total of 500g of flour was developed and was divided into four portions, including 3 samples each weighing 60g for chemical analysis and remaining 320g for product development. Other locally available materials like whole wheat flour, semolina, sugar, milk etc. were used in combination for the preparation of products. Four products namely, biscuits (A), pasta (B), eggless cake (C) and tea (D) were prepared. The first three products were given three different treatments based on level of substitution with ripe banana peel flour viz. A1/B1/C1 (10%), A2/B2/C2 (20%) and A3/B3/C3 (30%). Whereas, tea was prepared with fresh ripe banana peels with three different combinations viz. lemon juice (D1), ginger extract (D2) and milk (D3). Among biscuit, pasta and eggless cake samples, level of 10 per cent substitution with ripe banana peel flour was widely accepted with overall acceptability scores of 7.700.84, 7.800.89 and 7.830.95 respectively, while the samples with 30 per cent substitution were less liked as visible by scores of 7.100.96, 6.000.51 and 6.700.32 respectively. For tea, test sample complemented with lemon juice was most liked (7.300.91), followed by test sample with ginger extract (7.000.95), while tea with milk was slightly liked with a score of 5.830.51. The primary and the secondary products thus prepared were analyzed in the laboratory to determine the proximate composition and antioxidant content. The moisture, fat, ash, fiber, protein and carbohydrate content for banana peel were found to be 85.680.050, 0.620.040, 1.230.041, 2.070.029, 0.970.020 and 9.430.073 per cent respectively. Ripe banana peel flour had moisture, fat, ash, fiber, protein and carbohydrate content of 11.040.039, 6.250.037, 11.250.038, 20.770.059, 5.870.028 and 44.820.068 per cent respectively. The total phenol and flavonoid content were expressed as 244.990.046 mg GAE/100g and 80.110.063 mg QE/100g respectively. Among the products, it was a general observation that the moisture, fat, ash and fiber content were directly proportional to the amount of ripe banana peel flour added to the samples under study. On the paradox, protein, carbohydrate content and energy values decreased with the addition of ripe banana peel flour, thus depicting a negative trend. For the antioxidant analysis, it was observed that total phenol and flavonoid content increased with an increase in the ripe banana peel flour content in the test samples i.e. samples with 30 per cent substitution exhibited maximum total phenolic and flavonoid content. For tea samples, maximum total phenols and flavonoids were observed for tea with ginger extract with values of 341.870.085 mg GAE/100ml and 201.980.080 mg QE/100ml respectively. Methanolic extracts of banana peel and banana peel flour were analyzed for Total Antioxidant Activity. The IC50 values obtained for peel and flour were 0.420.038 and 0.140.035 mg/ml respectively. A positive correlation was established between the amount of polyphenols in ripe banana peel flour and its Total Antioxidant Activity (r 0.91). For biscuit, pasta and eggless cake, samples with 10 per cent substitution were accepted by the consumers with scores of 4.540.18, 4.780.41 and 4.960.23 respectively. Tea with lemon juice was widely accepted with scores of 4.070.49.ThesisItem Open Access DEVELOPMENT AND EVALUATION OF GLUTEN FREE BREAKFAST CEREAL PRODUCTS(DRPCAU, PUSA, 2021) NIRMALA, KALE BALA; Sinha, MukulSo far, the only possible and effective therapy for celiac disease and gluten sensitivity is the consumption of a gluten-free diet or avoiding gluten exposure. But following gluten free diet is not easy and people who are on gluten free diet for a long time can face micronutrient deficiency and lack of fibre moreover role in baking industry is not replaceable. Therefore, gluten free cereal grains with great amounts of nutrients and can replace wheat in various foodproducts. Quinoa is one of those cereals which have all – in it. Quinoa (Chenopodium quinoa Willd) is pseudo cereal that has survived in the Andean region's tough bioclimatic conditions since time immemorial. This crop is still widely grown in the Bolivian and Peruvian areas. Many countries are expressing interest currently because of its wide agro-ecological adaptability and its ability to provide food security in developing countries. Quinoa is also incredibly healthy due to its high protein content, which includes all essential amino acids, gluten-free, PUFA and mineral content, which includes calcium, magnesium, iron, sodium, and potassium, as well as flavonoids. Based on its diverse qualities, FAO declared 2013 to be the "International Year of Quinoa." The present study was designed with development and evaluation of gluten free breakfast cereal products with Quinoa. Two different types of processed quinoa flours were developed by roasting quinoa seeds prior to milling and second method involving soaking and drying before milling. A variety of food products viz. Chapathi, Biscuits, Cookies, Litti, Thekua, Samosa, Shakarpara, Sev and Stuffed Kachori were made using both roasted and unroasted quinoa seeds flour. The proportion of the quinoa flour varies in different products, 100% quinoa flour was used to make chapathi, litti, stuffed kachori, shakarpara, thekua and 50:50 ratio of quinoa flour and corn flour was used in the preparation of biscuits, 30:70 ratio of quinoa flour and corn flour was used in the preparation of samosa and 50:30:20 ratio of quinoa flour, corn flour and oats flour used to prepare quinoa cookies. All the products were undergone for sensory evaluation and nutrient analysis. All the products were better accepted with more than 6 score which was considered to be scale for acceptance in 9 point hedonic rating scale, with chapathi scoring ranges from 6.2 - 7.2 , biscuits scoring 5.9 – 7.4, cookies scoring 7.4 – 8.35 and other fried products scoring from 7.1 to In nutrient analysis, focus is on proximate composition. The high Moisture content was present in URQSTK (20.03g), Ash in RQSKRPR (g), Fat in RQSV(33.45 g), Protein in RQC Chapathi (11.43g), Fibre in RQC Chapathi (8.82g), carbohydrates in RQCC (70.36g) and Energy in RQSKRPR (521 K.cal) . The significant difference was observed at 1% and 5% level of significance and some products being non-significant. The difference between roasting and unroasting was significant in nutrient composition and sensory attributes of developed products. Based on the results, further development of products with more acceptability and further nutrient analysis of the well-received products wassuggested.ThesisItem Open Access DEVELOPMENT OF PROSO MILLET BASED VALUE ADDED CONVENIENCE PRODUCTS AND THEIR QUALITY CONTROL(DRPCAU, PUSA, 2021) PANDA, JHARANA; Chaudhary, GitanjaliProso millet (Panicum miliaceum) is one of the minor millet which is known by different names such as “Common millet”, “Broomcorn millet”, “Cheena” (in Hindi), “Panivaragu” (in Tamil), etc. Nutritionally, proso millet grains are rich in proteins, dietary fibres, minerals like calcium, phosphorus, zinc, and iron, B-complex vitamins, polyphenols, essential amino acids like methionine and cysteine. The present research work was carried out to develop proso millet based value added convenience products and their quality control. Proso Millet (PM) flour was developed by utilizing different processing techniques i.e. germinating (for 24hrs, 48hrs, 72hrs and 96hrs), roasting and grinding. The nutritional analysis of PM flours showed a significant (p<0.05) decrease in moisture, fat, calcium and phosphorus content while a significant increase was to be found in the amount of ash, crude fibre, crude protein, iron and zinc with the progress in germinating period. The nutritional and organoleptic assessment of PM flour showed the flour germinated for 72hrs was superior among all PM flour. Five combination of different PM based composite flour were formulated using the developed PM flour, wheat flour and Bengal gram flour. Among them 20:60:20 ratio of PM flour, wheat flour and Bengal gram flour was to be Name of the student : JHARANA PANDA Registration number : M/FN/374/2019-20 Degree to be awarded : Master of Science (Home Science) Department : F ood and Nutrition College : C ollege of Community Science Major advisor : D r . G i t a njali Chaudhary Total pages of research work : 8 2 + i - v i (Bibliography) Title of the research problem : “ D e v e lopment of Proso Millet Based Value Added Convenience Products and Their Quality Control”. found organoleptically superior in all sensory attributes with an overall acceptability score of 7.64±0.79. This formulated composite flour was used to develop three PM based value added convenience products like ladoo, biscuit and namakpara. The nutritional assessment of PM based composite flour revealed that the flour had 9.87g moisture, 2.47g ash, 1.53g crude fibre, 2.32g of fat, 13.15g of crude protein, 70.66g of carbohydrate, 356.12Kcal of energy, 4.61mg of iron, 2.34mg of zinc, 28.14mg of calcium and 288.04mg of phosphorus per 100g. The physico-chemical assessment of the composite flour recorded bulk density (0.75±0.03g/ml), water absorption capacity (1.03±0.15g/ml) and oil absorption capacity (1.83±0.057g/ml). The nutritional assessment of three developed PM based value added convenience products showed that the products were higher in crude fibre, crude protein, energy, zinc, iron and phosphorus than the control while the organoleptic assessment of the developed products revealed that the products were highly accepted by the panel members of 30 judges. The shelf life study of the LDPE packed formulated PM based composite flour and its products revealed that a significant increase (p<0.05) in the moisture content and a significant decrease in sensory attributes was found during the storage period of 30 days but they were organoleptically acceptable till the end of storage period (i.e. 30 days). From the investigation, it was concluded that proso millet can be germinated for three days to develop nutrient rich PM flour and processed PM flour can be incorporated up to 20% level to develop PM based composite flour. The findings also revealed that developed PM based value added products can be stored up to a period of 30 days.ThesisItem Open Access NUTRITIONAL EVALUATION OF FOOD PRODUCTS DEVELOPED FROM MAIZE BASED DESIGNER FLOUR FOR TACKLING LIFE STYLE DISEASES(DRPCAU, PUSA, 2021) YADAV, ANJALI; Singh, UshaLifestyle diseases are the ailments that are primarily centered on regular habits of people which detract them from physical activity and ultimately push towards a sedentary routine pattern that can cause numerous health related problems. To study the food consumption pattern among people suffering from life style diseases university campus or Pusa block have been purposively selected. For the study 40 subjects were selected by random sampling techniques. Among 40 subjects, majority of them were males (21) and rest were females (19). Whereas, 22 subjects were vegetarian and 18 were non-vegetarian. About 40 per cent respondents were between 45-50 years of age, 22.50 per cent between 50-55 and 37.50 per cent were above 55 years of age. However, all subjects (40) were married in the present investigation. Most of the subjects were government employees (45%), unemployed (32.50%), retired (15%) and remaining were private employees (7.50%). Information regarding anthropometric assessment, biomedical and biochemical parameters were also collected and evaluated to know their health status. It has been concluded that males are more sufferers than females‟ and their nutrient intake were higher compared to recommended. Name of the student : ANJALI YADAV Registration number : M/FN/372/2019-20 Degree to be awarded : Master of Science (Home Science) Department : Food and Nutrition College : College of Community Science Major advisor : Dr. Usha Singh Total pages of research work : 105+ i-vii (Bibliography) Title of the research problem : “Nutritional evaluation of food products developed from maize based designer flour for tackling life style diseases” 16 Total 17 respondents were obese, 15 were anaemic, 17 had fasting blood sugar level between 125-200 g/dl and 16 had postprandial sugar level between 200-225 g/dl. For the development of food products from maize based designer flour, the selection of raw materials like: maize, barley, chickpea, wheat, finger millet and flaxseed had been procured from local market of Pusa or farmers. The above ingredients were processed by appropriate methods like: cleaning, soaking, boiling and roasting. Then the different treatments of flour were developed using different composition viz. T0 (100%), T1 (50:10:20:20), T2 (50:10:20:10:10), T3 (50:10:20:20), T4 (50:10:20:10:10) and T5 (50:10:10:10:10:10). In all treatments of flour the portions of maize (50%) and flaxseed (10%) had been fixed variations were there in rest (40%). As far as physico-chemical parameters and proximate composition has been concerned, hundred kernel weight and bulk density of processed grains were found higher as compared to unprocessed. Whereas in case of flour, T5 (0.67±0.02) and T3 (0.67±0.01) found to be higher in bulk density followed by T1 (0.65±0.01), T4 (0.62±0.02), T5 flour (0.67±0.02) and T0 (0.57±0.03). The water absorption capacity of flour was found higher in T5 (2.16±0.15) than T4 (2.13±0.15), T2 (1.86±0.25), T3 (1.86±0.05), T1 (1.80±0.43) and T0 (1.03±0.05). With reference to proximate composition, moisture, and carbohydrate content of unprocessed grains were higher than processed one but ash, protein, carbohydrate, fat, and fibre, iron, zinc and calcium content were higher in processed grains. The proximate composition of flour has been found in the range of 6.53 to 11.55 per cent moisture, 1.26 to 1.94 per cent ash, 5.83 to 11.08 per cent protein, 1.60 to 5.33 per cent fat, 11.09 to 18.27 per cent fibre, 56.45 to 65.09 per cent carbohydrate. In case of mineral, the range of 3.68 to 5.96 iron, 2.83 to 3.76 zinc and calcium 25.73 to 132.28. The food products like: chapatti, halwa and cheela has been developed from different treatments of flour. The amount and ingredients used for product development such as- jaggery, onion, green chilli, salt, cardmom were same in all treatments, variation was only in water. In terms of chapatti more amount of water was taken by treatment T3C3 (35 ml) and less by T0C0 (20 ml). In case of halwa, the highest amount of water absorbed by treatment T3H3 and lower by T0H0. Regarding cheela, the more of water taken by treatment T3E3 (135 ml) and less by T0.1 (90 ml). The largest area (cm2) of chapatti was covered by treatment T3C3 (243.19±0.04) and smallest by T0C0 (136.76±0.01) treatment. In case of cheela, largest area was covered by treatment T3E3 (226.56±0.52) and lowest by T0.2 (153.54±0.63). The highest bulk density of chapatti was found to be in treatment T2C2 (0.85±0.01) and T5C5 (0.72±0.0) had least mean score value. In case of cheela, highest bulk density was found in treatment 17 T2E2 (0.65±0.03) and lowest in T0.2 (0.52±0.02). From halwa, highest bulk density was found in T1H1 (0.88±0.02) and lowest by T0H0 (0.73±0.03). The data obtained regarding nutritional composition of chapatti, expressed in g/100g, the range of 318.63 to 345.62 energy (kcal/100g), 7.19 to 10.5 protein, 2.09 to 5.35 fat, 8.73 to 18.88 fibre, 62.74 to 68.03 carbohydrate the data obtained from minerals expressed in mg/100g 20.54 to 138.47 calcium (mg/100g), 1.44 to 5.29 iron (mg/100g), 2.40 to 7.11 zinc (mg/100g). While in case of halwa, the range of 704.73 to 721.18 energy (kcal/100g), 7.64 to 15.36 protein, 6.76 to 10.86 fat, 12.16 to 18.25 fibre, 141.24 to 148.35 carbohydrate, 132.74 to 239.28 calcium, 8.28 to 10.55 iron and 3.23 to 4.20 zinc content. In case of cheela, the range of 375.06 to 387.76 energy (kcal/100g), 6.42 to 19.36 protein, 6.58 to 15.28 fat, 11.84 to 25.70 fibre, 43.21 to 67.80, 32.40 to 150.96 calcium, 4.28 to 7.05 iron and 2.90 to 3.79 zinc content respectively. All the food products developed from different treatments of flour were liked by panel members. Though, chapatti prepared from treatment T2C2 (9.06±1.25) were overall accepted, in cheela overall acceptability of T0.1 (8.9±0.48) and through score of halwa it was found that T1H1 (8.9±0.63) were most acceptable than any other treatments. Thus, incorporating multigrain flour products in the diet provides better nutrition rather than alone. T1 flour treatment were found to be best for people suffering from obesity, constipation and other intestinal diseases, T2 flour treatment were better to consume for person suffering from diabetes, kidney disorders, underweight and malnutrition whereas, the next best flour treatment T3 were recommend to people having osteoporosis, dental changes and hypocalcemia.ThesisItem Open Access A study on the impact of energy dense nutritive food on health and nutrition of infants and young children(DRPCAU, Pusa, 2020) Sahu, Aparna; Singh, UshaThe first 1000 days of life i.e. the interval between pregnancy and first two years of life is regarded as a critical window for boosting optimum growth, behavioural development and health. It caters a window of opportunity to intervene, avert growth faltering, malnutrition and diseases in infants and young children and furnish a strong foundation for physical and mental performance in coming years and better quality of life. Infancy is a period of rapid growth and development constituting 0 to 12 months of age and young children are typically referred to as infants in the first year, but as they enter the second year of life and become more mobile, they are usually called toddlers, from about 12 months to 36 months of age. Infants grow speedily between six to twenty-four months age and require more nutrients in relation to their body size. They are vulnerable to dietary imbalances and deficiencies. Malnutrition in infants and young children typically develops during the first 6 to 18 months of life and is mainly due to poor intake of nutrient and energy dense diets, comprising principally of starch-rich staples which are provided along with breastfeeding. Hence, this study was designed and performed at thirteen Anganwadi Centres of Harpur panchayat, Pusa block of Samastipur district. After paying several visits and using a standard questionnaire, a total of 268 infants and young children of six to twenty-four months were enrolled under this study. Using WHO child growth standards and processing the obtained anthropometric parameters, it was observed that the prevalence of stunting, wasting and underweight rate found to be 33.21, 13.06 and 20.90 per cent respectively while the outbreak of severe stunting, severe wasting and severe underweight were 1.49, 5.97 and 1.49 per cent respectively. So, in order to combat malnutrition an energy dense nutritive food (EDNF) was prepared making use of ingredients like peanut, skim milk powder, sugar, wheat, green gram dal and ghee. This EDNF has paste like consistency, smooth texture, ready to use, easy to carry and requires no refrigeration. It provides about 500 to 550 Kcal energy and 14 to 16 gram protein per 100 gram. For acceptability of prepared EDNF, the simplest and widely used sensory evaluation test was adopted, called as 5-point Hedonic Rating test. All the malnourished infants and young children along with their mothers tasted it and the mothers assigned a score to all the attributes of EDNF. The scores obtained for colour, appearance, flavour, texture, taste and overall acceptability were found to be 4.45 ± 0.51, 4.35 ± 0.58, 4.75 ± 0.44, 4.80 ± 0.41, 5 ± 0 and 5 ± 0 respectively. So, it can be concluded that the energy dense nutritive food is well accepted and liked very much by the malnourished infants and young children and can be used for treatment of malnutrition among infants and young children. Further, it is recommended to increase energy and other nutrient in food through the inclusion of other food groups in daily diet of children in order to maintain minimum dietary diversity.ThesisItem Open Access An appraisal of nutritional status of adolescent girls with reference to socio-economic background(DRPCAU, Pusa, 2020) Das, Debjani; Kumari, SunitaAdolescence is one of the most crucial periods in an individual life cycle. It is one of the complex periods and in this particular period an individual requires special care and attention, because it is the time when body requires more nutrients. During this period, proper dietary habits and correct nutritional knowledge is very important for their proper physical, mental, cognitive and overall growth and development. There are various factors which affect adolescent’s health and nutritional status directly or indirectly such as inadequate nutrition, lack of awareness about health and nutrition, early marriage, high migration rate and so on. Poor socio economic status and low literacy level is a significant aspect which often leads to under nutrition in adolescent girls. Several recent studies have reported that adolescent girls from every corner of India particularly from rural areas had poor health status and the roots of this problem was found that most of the adolescents were not aware about proper dietary pattern and also lack of nutritional knowledge. Freedom from poor health and nutritional status is a basic human right for every individual. Proper nutritional knowledge and dietary pattern could be a significant step towards breaking the vicious cycle of poor nutritional status and also change the attitude towards wrong practices of food consumption. The present study was carried out with the objective to assess the nutritional status and to screen the anaemic adolescent girls belonging to different socio-economic groups. To impart nutrition education, giving dietary counselling, monitoring the dietary habits and assess the impact of nutrition education on the adolescent girls. On the whole, there are 20 blocks in Samastipur district. Pusa block was selected out of the 20 block purposively for this study. From the selected block, two villages (Bhuskaul and Harpur) were chosen. The study was carried out on 100 adolescent girls belonging to 15-19 years age group and categorized them into three socio-economic groups i.e. lower class, middle class and upper class. A well structured interview schedule was developed in order to extract relevant information from the selected respondents. The information related to dietary intake, food habit and knowledge about the food was obtained through interview schedules and food consumption of the subjects was assessed using a 3 days 24-hour dietary recall method. To assess the impact of nutrition knowledge of adolescent girls, pre and post test were conducted. Data were investigated as per the objectives of the study. The qualitative and significant data were coded, tabulated and compiled to draw meaningful inferences. Based on general information out of total subjects, maximum of respondents belonged to General caste i.e. 42 per cent. Remaining 29 per cent, 20 per cent and 9 per cent of respondents were from OBC, Backward caste and SC category respectively. Majority of the respondent i.e.75 per cent were Hindus whereas only 25 per cent respondents belonged to Muslim community. Out of total 100 respondents, majority of the subjects were from nuclear family i.e. 73 per cent and 27 per cent were from joint family. Around 41 per cent of respondents had 2-6 family members, 30 per cent had 7-9 family members and 29 per cent had more than 10 members in family. Data on anthropometric measurement showed that with increasing age (15-19) years the mean height and weight almost increased in all socio-economic groups but when initial height and weight was compared with standard values a gradual decline were found. Out of total 100 subjects, the prevalence of severe thinness, moderate thinness and mild thinness among respondents were found to be 8 per cent, 14 per cent and 38 per cent respectively. Only 38 per cent of respondents had normal BMI. It was found that two per cent of respondents were lying in category of overweight. Results of haemoglobin status showed that in lower class the prevalence of mild, moderate and severe anaemia were found to be 41.02 per cent, 23.08 per cent and 3.85 per cent respectively. In middle class family, 28.57 per cent girls suffered from mild anaemia and 14.29 per cent girls suffered from moderate anaemia. Around 25 per cent girls belonging from upper class suffered from mild anaemia. It showed that adolescent girls from lower class were found to be more anaemic as compared to middle class and upper class. It was observed that almost every adolescent girl preferred consuming fast food. Skipping of breakfasts and snacks were also more in those selected girls. Average daily intake of foods stuffs and nutrients by respondents of each income group was very less as per the recommended values. The present study indicated that the nutritional status of adolescent girls was poor in each income group irrespective of their class. Before imparting nutrition education and dietary counselling, it was observed that none of the adolescent girls of any income groups had proper nutritional knowledge and dietary habits. But after imparting nutrition education and counselling, positive changes were seen in adolescents of every income group. Further it was also observed that the intake of all food stuffs and nutrients was slightly increased by respondents of each socio-economic group. So from the findings of present study it can be clearly concluded that lack of awareness of nutritional knowledge, poor dietary habits along with low economic status can be adversely affect the nutritional status of adolescents. It also showed that proper nutritional knowledge can influence the consumption pattern and change the attitude towards wrong practices of food consumption and also improve the nutritional status of the consumer.ThesisItem Open Access Impact of dietary counseling on nutritional status of the pregnant women and their birth outcome(DRPCAU, Pusa, 2020) Ayushree, BR Abha; Kumari, SunitaPregnancy is a stage of highest anabolic activity when the speedy rate of development takes place. The normal period of pregnancy is 280 days (forty weeks) from the first day of the Last Menstrual Period (LMP). Throughout pregnancy, the growing foetus is entirely dependent on the mother’s diet. Maternal nutrition is vitally important for sound health of the child, as well as for the infant’s long term development. In the present study, a total of 40 pregnant women at first trimester of aging 17-30 years were selected from Harpur panchayat in Pusa block, Samastipur district, Bihar. The division of subjects were done on the basis of two groups; first the control group with monitoring of weight gain through schedule and second the experimental group with dietary counselling including monitoring of weight gain. Dietary counselling was provided to the selected subjects in a unified manner through various nutritional speeches, group discussions, slideshare presentation and illustrations for 6 months. The impact of the study was assessed in respect of development in dietary consumption, anthropometric, haemoglobin level and weight gain of the selected mothers in each month until delivery. The result of the study showed that dietary consumption of foods from different food groups significantly Name of the student : BR ABHA AYUSHREE Registration number : M/FN/480/2018-19 Degree to be awarded : Master of Science (Community Science) Department : Food and Nutrition College : College of Community Science Major advisor : Dr.(Mrs.) Sunita Kumari Total pages of research work : 86 pages + (i-xii) bibliography Title of the research problem : “Impact of dietary counseling on nutritional status of the pregnant women and their birth outcome”. increases in the experimental group after providing counselling however the nourishment still remained insufficient. Consumption of various food groups was higher in both the groups after imparting dietary counselling but a significantly greater increase in the consumption of pulses along with legumes, cereals along with millets, GLV‘s, fruits, sugar with jaggery, fats and oils, meat, fish, poultry products, milk and milk products was seen in the experimental group in contrast to control group because of positive effect of dietary counselling on their dietary intake. A significant effect of dietary counselling was seen in the consumption of different nutrients like energy, protein, fat, β-carotene, vitamin-C, folic acid, calcium and iron of the experimental group. The weight gain during pregnancy was also more in the experimental group in contrast to control group due to positive effect of dietary counselling on their dietary consumption. The mean haemoglobin level of the subjects in experimental group was 11.31±0.47 g/dl. It was observed to be higher as compared to control group where the mean Haemoglobin level was 11.00±00 g/dl which caused a decrease by 15 per cent in moderate anaemic subjects of the experimental group. The neonate’s birth weight in the experimental group was significantly greater than the control group whereas the occurrence of low birth weight (LBW) in the control group was relatively more as compared to experimental group. Nutritional status of the pregnant mothers showed positive correlation with newborn’s birth weight. Newborn’s birth weight was estimated to be positively related with age, education and pregnant mother’s nutritional status. Thus, dietary counselling determined to be an essential factor in development of subject’s maternal and child weight gain. The study suggests that dietary counselling ought to be a vital part throughout pregnancy to achieve maternal nutritional status and child health status.
