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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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2016 - 201962020 - 202214
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Subject: Food and Nutrition × Start date: 2016 × Type: Thesis × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    DEVELOPMENT AND IMPACT OF IRON RICH MILLET BASED BAKERY PRODUCTS AMONG ADOLESCENT GIRLS
    (Dr.RPCAU, Pusa, 2022) CHOUDHURY, SUSHREE SANGITA; Chaudhary, Gitanjali
    Millets are enriched with many health-promoting constituents like proteins, carbohydrates, dietary fibres, fats, minerals and phytochemicals. Along with millets, some pseudocereals also gain their nutritional importance in present scenario due to abundance of proteins, phenolic acids, minerals, amino acids, dietary fibres and unsaturated fatty acids. Generally food use of millets has been confined to only traditional consumers. Therefore, different processing methods of millets was used to develop value-added products which would diversify their food uses. This present investigation was designed to develop iron-rich millet-based bakery products and the impact of developed products on haemoglobin level of adolescent girls (17-19 years). To achieve this objective, millet grains were germinated, milled into flour and millet biscuits were developed by combining them with other raw ingredients. In this present investigation five different types of millet biscuits were developed by taking wheat flour as control. After standardization of biscuits, the organoleptic and physico-chemical analysis were carried out for selection of nutritionally superior millet-biscuit. The organoleptic score revealed that overall acceptability for all the developed biscuits were ranging from 8.26 ± 0.02 to 7.99 ± 0.02 which indicated that all the developed biscuits come under the category of liked very much to liked moderately. Among them T5 was recorded highest organoleptic score with overall acceptability score of 8.23 ± 0.01 next to control. Among all the treatments including control, T5 was nutritionally superior and significant (p<0.05) pertaining to 2.29 ± 0.02 per cent ash, 22.14 ± 0.01g fat, 6.38 ± 0.02g crude protein, 2.39 ± 0.05g crude fibre, 3.95 ± 0.03mg iron; on the other hand control was nutritionally less superior and significant (p<0.05) in terms of 1.79 ± 0.02 per cent ash, 21.15 ± 0.02g fat, 5.62 ± 0.05g crude protein, 1.53 ± 0.05g crude fibre, 2.89 ± 0.02mg iron per 100g when compared with other treatments. Other than this T5 had 4.00 ± 0.01 per cent moisture, 62.80 ± 0.04g carbohydrate, 475.96 ± 0.26kcal energy, 1.44 ± 0.03mg zinc, 104.33 ± 3.52mg total phenolic content, 66.66 ± 0.88mg tannin, 274.66 ± 3.71mg phytate per 100g. Even though T5 possessed higher tannin content and phytate content than other treatments, its level was lower than the maximum acceptable daily intake of tannic acid and phytate for human being. Based on the organoleptic score and iron content, T5 millet biscuit that comprised of 10:10:2.5:7.5:20 ratio of wheat flour, pearl millet flour, foxtail millet flour, finger millet flour, amaranth seed flour was selected for the intervention study. Experimental adolescent girls (30) who fell in the Hb level range of < 8 to 11.9g/dl were intervened with 250g of T5 millet biscuit for a period of 45 days in order to complement 1/3rd of the regular need of iron for adolescent girls. The mean increase of weight i.e. 0.43kg and the mean increase of BMI i.e. 0.18 kg/m2 was observed at the end of intervention for experimental girls. The mean increase of haemoglobin level after intervention of T5 millet biscuit was found to be 1.24 g/dl in experimental girls which indicated the positive impact of millet-biscuit on haematological health of anemic adolescent girls. It was also observed that after 45 days of intervention, 26.67 per cent severe anemic subjects advanced to the moderate anemic category, 43.33 per cent respondents of moderate anemic group were shifted to the mild anemic group and 30 per cent ended up remaining in the category of moderate anemic, however the range of haemoglobin levels increased positively after intervention.
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    ThesisItemOpen Access
    A STUDY ON THE IMPACT OF NUTRI-FOOD ON HEALTH & NUTRITION OF UNDERWEIGHT CHILDREN (12 TO 23 MONTHS) OF FLOOD AFFECTED ZONE OF SAMASTIPUR DISTRICT OF BIHAR
    (Dr.RPCAU, Pusa, 2022) MONGBIJAM, SUSHMA; Kumari, Sunita
    Infants and young children are the most vulnerable group to malnutrition because they have the highest nutritional needs for growth and development and are among the most vulnerable populations in the community. Tira Village, Kalyanpur Block, Samastipur District, was chosen as the site for this study, and only the underweight children were selected from three anganwadi centers. A total of 80 children aged twelve to twenty-three months were divided into two groups as a control group and an experimental group. They were surveyed in the study after many visits and the use of a standard schedule. Weight and height were among the anthropometric measurements taken. These data were processed using WHO child growth standards to calculate the Weight for Height Z score (WHZ), Weight for Age Z score (WAZ), and Height or Length for Age Z score (HAZ or LAZ), and conclusions about children's nutritional status were drawn. Therefore, as an additional feeding for the experimental group, the nutri-food was prepared using wheat, moong dal, powdered sugar, milk powder, and ghee to prevent malnutrition. As a supplementary feeding for the experimental group, nutri-food was made. Its effectiveness was then assessed after feeding and compared with that of the control group. For the control group, the mean weight was 8.47±0.68kg before feeding and raised to 8.76±0.72kg after two months of feeding, with a difference in the mean value of 0.29kg, while the mean height was 76.82±2.72cm before feeding and 77.45±2.70cm after feeding, with a difference in the mean value of 0.63cm. For the experimental group, the mean weight was 8.58±0.75kg before feeding and 8.98±0.77kg after feeding, with a difference in value of 0.40kg while the mean height for the experimental is 76.99±3.27cm and rise to 78.58 ±3.44cm with a difference of 1.59cm. The experimental group increased their weight and height more as compared to the control group, and the result is significantly at (p<0.05). So, it is, therefore, possible to conclude that nutri-food should be used to feed children to reduce malnutrition and to provide good health and development.
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    ThesisItemOpen Access
    IMPACT OF DIETARY COUNSELLING ON NUTRITIONAL STATUS OF ELDERLY IN BIHAR
    (Dr.RPCAU, Pusa, 2022) KORANGA, AYUSHI; Chaudhary, Gitanjali
    Aging is the process of growing old chronologically. The term aging is often applied to the people of middle age (40 to 60 years) and old age (above the age of 60 years). The health of the people is an important issue defining the health status of a population. Malnutrition in elderly people is very common because daily food consumption decreases with old age.Aging and nutrition has explicit intrinsic relationship. Old age has direct effect on required amounts of nutrients, their absorption and subsequent metabolism. Other factors like feeding difficulty, psychological distress, reduced mobility, being widowed, illiteracy, poverty and poor access to health and social services may also affect the nutritional status of elderly people. Thus, the majority of the health problems are nutrition related and nutrition dependent. Therefore, it is very essential to assess the nutritional status of the elderly people to initiate appropriate nutrition interventions/counselling to prevent or delay the adverse health effects of malnutrition among elderly people. The present study was carried out with the objective to assess the nutritional status and food consumption pattern of the elderly, to impart nutrition education and dietary counseling to the elderly and to study the impact of nutrition education and dietary counselling on the elderly. For this purpose a total of fifty elderly people were randomly selected from Teera village of Jathmalpur panchayat in Kalyanpur block of Samastipur district, Bihar. To fulfill the objective of the study, a well structured questionnaire was developed to extract relevant information from the elderly. After collection and compilation of all the data nutrition education and dietary counselling was given to the elderly people. The selected elderly subjects were given the same interview schedule again after the counselling to know the impact of nutrition education and dietary counselling on nutritional knowledge and also on daily dietary intake of the elderly. The findings of the investigation revealed that out of fifty elderly, 80.0 per cent were females and 20.0 per cent were males. The highest percent of elderly (90.0%) were illiterate and only 10.0 per cent elderly were literate. It was also found that majority of the elderly (58.0%) had low family monthly income i.e. between Rs/10,000-20,000. More females (80.0%) were underweight with mild thinness (67.5%) as comparison to male respondent (60.0%). All the elderly (100.0%) were found vegetarian and majority (44.0%) of the elderly was taking their meal two times in a day. It was also discovered that the elderly's intake of all food items was lower than the Recommended Dietary Intake. In addition, nutrient intake was also lower than Recommended Dietary Allowances. The findings of present study also revealed that females were consuming less amount of food than the males. It was observed that majority of the elderly (94.4%) had poor nutritional knowledge before imparting nutrition education and dietary counselling, while after counselling only 15.6 per cent of elderly had poor nutritional knowledge. The dietary intake of various food groups significantly (p< 0.05) increased and counselling had a positive impact on the nutrient intake of elderly people. The percentage increase in the RDA adequacy of protein, dietary fiber, calcium, iron and β carotene was observed i.e. 10.75 per cent, 16.44 per cent, 5.29 per cent, 8.58 per cent and 13.2 per cent respectively in female elderly. On the other hand in male elderly the percentage increase in the RDA adequacy was reported for protein (6.97%), dietary fiber (9.15%), calcium (5.5%), iron (4.37%) and β carotene (6.72%). The study's findings concluded that lack of nutritional knowledge combined with a low economic status has a negative impact on the nutritional status of the elderly. Proper nutritional knowledge can influence daily dietary intake and also change perceptions toward wrong food consumption practices. This can definitely improve the nutritional status of the elderly.
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    ThesisItemOpen Access
    A STUDY ON THE IMPACT OF NUTRI-FOOD ON HEALTH AND NUTRITION OF LACTATING WOMEN OF FLOOD- AFFECTED ZONE IN SAMASTIPUR DISTRICT OF BIHAR
    (Dr.RPCAU, Pusa, 2022) SEEMA; Kumari, Sunita
    Mothers are nutritionally vulnerable during childbirth and nursing, because they are subjected to numerous nutritional stresses. After giving birth to a child, females secrete milk, which is known as lactation. Lactation period recommended by WHO is six months (exclusive breastfeeding) it can last till 12-months. In rural areas, breastfeeding occurs till two years or more than this. In the present investigation selection of total 80 lactating women (0-2 years) from Tira village in Jatmalpur panchayat under Kalyanpur block of Samastipur district in Bihar, was done randomly. All subjects were divided into two groups, one as control group and another one as experimental group (where each group had 40 subjects). Only experimental group had been provisioned with nutri-food and assessment of weight gain and dietary intake was done for both the groups. An energy dense nutri-food has been standardized in the department of food and nutrition, Dr. Rajendra Prasad Central Agricultural University, Pusa, Samastipur, Bihar. Per day serving of 130 gram nutri-food gives energy-511kcal, protein-11.5g, and total fats-11 g. This standardized Product had been used in this present investigation to see the impact on the health and nutritional status of lactating women. This was prepared with raw ingredients and distributed 130 gram/ day among the subjects of the experimental group for two months. The impact of this intervention was assessed in terms of improvement in their daily dietary intake, anthropometric measurements and clinical symptoms. The data revealed that before intervention daily intake of all food groups was inadequate in comparison of Recommended Dietary Intake (RDI) in both the groups, control as well as in the experimental group. But after the intervention, in control group, dietary intake remained same, whereas in the experimental group, there were increase in the intake of cereals & millets, pulses & legumes, sugars, and fats & oils. Similarly, before intervention, Intake of nutrients such as energy, protein, fats, carbohydrates, ẞ- carotene, calcium, vitamin-C and iron were also inadequate in comparison of Recommended Dietary Allowance (RDA) in both the groups. After intervention, nutrient intake remained same in control group, on the other hand, in the experimental group there were increase in the intake of energy (21%), protein (18%), fats (30%), carbohydrates (24%), calcium (15%), and iron (18%). Prior to intervention, subjects of both the groups were having some clinical symptoms such as headache, fatigue, nausea, shakiness, stomach bloating, constipation, problem-sleeping and muscle pain. Whereas, after intervention, subjects of control group had no relief in those clinical symptoms but subjects of experimental group, felt some relief in symptoms after the getting feed for two months, but was not cured completely. Most of the subjects in control as well as in experimental group, were underweight by having different grades of chronic energy deficiency. However, after the intervention of two months, there was slight decrease in the weight of control group by 0.64 per cent. Whereas, weight of subjects in the experimental group was increase significantly (p≤0.05) by 1.02 per cent and their BMI increase significantly (p≤0.05) toward the normal range. Thus, nutrifood intervention proved significant in improving health and nutritional status of lactating women.
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    ThesisItemOpen Access
    A STUDY ON FACTORS ASSOCIATED WITH PREVALENCE OF SEVERE MALNUTRITION IN INFANTS LESS THAN 6 MONTHS OF AGE IN PURNIA DISTRICT OF BIHAR
    (Dr.RPCAU, Pusa, 2022) SETHI, MAMALI; Singh, Usha
    Worldwide 8.5 million infants under 6 months of age are malnourished, while the prevalence in India is estimated 14.8% (The Indian Journal of Pediatrics 87,684- 685, 2020). This age group’s malnutrition is a serious global public health issue. In India wasting (low-weight-for-height) is prevalent in infant under 6 months of age (31.9%) and severe wasting is prevalent in this age group (14.9%), malnutrition in this age range is a critical problem. The likelihood of malnutrition in India is relatively well documented, but there is very minimal information for risk factors of severe acute malnutrition. SAM is one of the leading cause of morbidity and mortality in infants thereby infants under 6 months of age need special attention, physiologically this period represents the transition from neonatal life and mother’s milk is the only source of nutrition. The first 6 months of life are characterized by maximum growth and they are vulnerable to nutrition related events. Many programmes focus on infants over 6 months due to the fact that treating infants less than 6 months of age can be much more difficult than the treating older children. The key recommendation from WHO guideline is to recognize the SAM infants less than 6 months and the simple feeding support and follow up should be offered as first line treatment. Low birth weight (LBW) babies have increased risk of dying in infancy, and those who do survive have an increased risk of mortality and acute malnutrition in infancy and early childhood. Studies indicate that the first 1000 days of life right from conception till first two years of life is regarded as critical window for boosting optimum growth, behavioural development and health. It is better to focus from conception than to depend in any replacement therapy once a deficit has occurred. Yet in many developing countries, poverty, poor nutritional knowledge leads to under nutrition which is the major challenge worldwide. This study was carried out at 98 anganwadi center of Krityanand Nagar block in Purnia District, after several visits 46 SAM infants were enrolled from total population size 212. After screening of all the population it was found that the percentages of SAM infants were 22 percent. To accelerate the study mothers of the SAM infants were selected as respondents and collected all the information regarding infants health status, feeding pattern as well as respondents nutritional status, dietary status, supplementation status, reproductive characteristics, socio-economic conditions, hygiene and sanitary measures, mental status of mother From the study it was concluded that lack of exclusive breastfeeding, age, discarding of colostrum ,lower BMI, age of the mother, Maternal risk factors, lack of adequate birth spacing, poor maternal nutrition during pregnancy and lactation, maternal mental health, low birth weight of the baby, lack of adequate birth spacing, series of illness in the infant, less hygiene, poverty, literacy status, ignorance and lack of adequate knowledge are the combined risk factors for development of SAM in infants under 6 months.
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    ThesisItemOpen 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, Mukul
    The 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.
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    ThesisItemOpen Access
    DEVELOPMENT AND EVALUATION OF TURMERIC BASED PRODUCTS FOR CURCUMIN AND OTHER PHYTOCHEMICAL CONTENT
    (Dr.RPCAU, Pusa, 2021) PANDEY, SUMIRAN; Singh, Usha
    Turmeric 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.
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    ThesisItemOpen Access
    DEVELOPMENT AND EVALUATION OF PRODUCTS BASED ON BANANA PEELS RICH IN ANTIOXIDANT PROPERTIES
    (DRPCAU, PUSA, 2021) AHUJA, RAKSHITA; Kumari, Sunita
    Dietary 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 7.700.84, 7.800.89 and 7.830.95 respectively, while the samples with 30 per cent substitution were less liked as visible by scores of 7.100.96, 6.000.51 and 6.700.32 respectively. For tea, test sample complemented with lemon juice was most liked (7.300.91), followed by test sample with ginger extract (7.000.95), while tea with milk was slightly liked with a score of 5.830.51. 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 85.680.050, 0.620.040, 1.230.041, 2.070.029, 0.970.020 and 9.430.073 per cent respectively. Ripe banana peel flour had moisture, fat, ash, fiber, protein and carbohydrate content of 11.040.039, 6.250.037, 11.250.038, 20.770.059, 5.870.028 and 44.820.068 per cent respectively. The total phenol and flavonoid content were expressed as 244.990.046 mg GAE/100g and 80.110.063 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 341.870.085 mg GAE/100ml and 201.980.080 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 0.420.038 and 0.140.035 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 4.540.18, 4.780.41 and 4.960.23 respectively. Tea with lemon juice was widely accepted with scores of 4.070.49.
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    ThesisItemOpen Access
    DEVELOPMENT AND EVALUATION OF GLUTEN FREE BREAKFAST CEREAL PRODUCTS
    (DRPCAU, PUSA, 2021) NIRMALA, KALE BALA; Sinha, Mukul
    So 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.