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Assam Agricultural University, Jorhat
Assam Agricultural University is the first institution of its kind in the whole of North-Eastern Region of India. The main goal of this institution is to produce globally competitive human resources in farm sectorand to carry out research in both conventional and frontier areas for production optimization as well as to disseminate the generated technologies as public good for benefitting the food growers/produces and traders involved in the sector while emphasizing on sustainability, equity and overall food security at household level.
Genesis of AAU -
The embryo of the agricultural research in the state of Assam was formed as early as 1897 with the establishment of the Upper Shillong Experimental Farm (now in Meghalaya) just after about a decade of creation of the agricultural department in 1882. However, the seeds of agricultural research in today’s Assam were sown in the dawn of the twentieth century with the establishment of two Rice Experimental Stations, one at Karimganj in Barak valley in 1913 and the other at Titabor in Brahmaputra valley in 1923. Subsequent to these research stations, a number of research stations were established to conduct research on important crops, more specifically, jute, pulses, oilseeds etc. The Assam Agricultural University was established on April 1, 1969 under The Assam Agricultural University Act, 1968’ with the mandate of imparting farm education, conduct research in agriculture and allied sciences and to effectively disseminate technologies so generated. Before establishment of the University, there were altogether 17 research schemes/projects in the state under the Department of Agriculture. By July 1973, all the research projects and 10 experimental farms were transferred by the Government of Assam to the AAU which already inherited the College of Agriculture and its farm at Barbheta, Jorhat and College of Veterinary Sciences at Khanapara, Guwahati.
Subsequently, College of Community Science at Jorhat (1969), College of Fisheries at Raha (1988), Biswanath College of Agriculture at Biswanath Chariali (1988) and Lakhimpur College of Veterinary Science at Joyhing, North Lakhimpur (1988) were established. Presently, the University has three more colleges under its jurisdiction, viz., Sarat Chandra Singha College of Agriculture, Chapar, College of Horticulture, Nalbari & College of Sericulture, Titabar. Similarly, few more regional research stations at Shillongani, Diphu, Gossaigaon, Lakhimpur; and commodity research stations at Kahikuchi, Buralikson, Tinsukia, Kharua, Burnihat and Mandira were added to generate location and crop specific agricultural production packages.
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ThesisItem Open Access ASSESSMENT OF NUTRITIONAL STATUS OF MISING TRIBE IN ASSAM(2023) NONGRUM, YASHMIN; Bhattacharyya, RumaThe present investigation entitled “Assessment of Nutritional status of Mising tribe in Assam” was carried out to examine the socio-demographic profile of the Mising tribe, assess their nutritional status through various anthropometric measurements, dietary patterns, biochemical markers and clinical parameters, and implement a targeted nutrition education intervention. To achieve these objectives, a cross-sectional study design was employed and 384 households were selected for the study. Sociodemographic data was collected through structured questionnaires, while anthropometric measurements, including Height, Weight, MUAC and Body Mass Index (BMI) were recorded. Dietary assessments were conducted to evaluate the consumption patterns, assess the food and nutrient intake of the target groups. Biochemical marker, such as hemoglobin levels were measured to identify any nutritional deficiencies . Clinical examinations were performed to identify any signs of malnutrition , anemia or related health issues. The Mising tribe's socio-demographic profile reveals a majority of individuals belong to small families (65.10%) who reside in traditional Chang ghar houses (66.41%). They heavily rely on agriculture as their main income source (90.40%) and face challenges such as high illiteracy rates and lack of proper toilet facilities.The dietary assessment among the Mising tribe revealed various consumption patterns and nutritional deficiencies. The Household Dietary Diversity Score (HDDS) showed that the mean score was 6.5 out of 12, with 59.7% of households having inadequate dietary diversity. In terms of food and nutrient intake, deficits were observed in the consumption of eggs, fruits, milk and milk products, fats and oils, as well as micronutrients like vitamin A, vitamin C, and calcium. Additionally, there was a high intake of energy derived from carbohydrates whereas poor intake from fat indicating an imbalance in macronutrient distribution as per the Acceptable Macronutrient Distribution Range (AMDR). The anthropometric assessment of the Mising tribe's when compared to Indian Council of Medical Research (ICMR), National Centre for Health Statistics (NCHS), and World Health Organization (WHO) guidelines, in the case of height, both ICMR and NCHS standards were not met, indicating a significant deficit at P< 0.05 in all target age groups . Moreover, the WHO Z-scores of height-for-age classified a significant proportion of preschool boys and girls as stunted, and the mean weight of preschool boys and girls, as well as adolescent girls, were consistently lower than the ICMR and NCHS standardsfurther emphasizing the nutritional challenges faced by this population. The deficits ranged from 7.3% to 30.2% compared to the ICMR standard and from 4.8% to 43.1% compared to the NCHS standard. This suggests an overall underweight status among the Mising tribe, particularly among adolescent girls. The prevalence of undernutrition based on BMI-for-age was also notable, with percentages ranging from 14.7% to 26.08% for preschool children and from 6.5% to 40% for adolescent girls. However, overweight and obesity were not prevalent among this population. The MUAC classification indicated that the majority of preschool boys and girls were well-nourished, with only a small prevalence of acute and moderate malnutrition ranging from 6.05% to 15.15%.Various clinical manifestations associated with nutrient deficiencies.In preschool children, adolescent girls and pregnant women , clinical signs and symptoms such as dull and dry hair, pale and dry conjunctiva, cheilosis, dental caries, and dry and flaky skin were observed due to deficiencies in vitamins A, C, and iron. Anemia was also prevalent among both adolescent girls and pregnant women. The mean hemoglobin level (g/dl) of adolescent girls (13-18 years) and pregnant women of Mising tribe reported to be 10.9 g /dl and 9.3 g /dl with prevailing symptoms including pale skin, fatigue, weakness, dizziness, and rapid heartbeat. Statistical analysis revealed a strong significant positive correlation between height and micronutrient intake, including iron, calcium, vitamin C, and vitamin A (p < 0.05). This suggests that the intake of these micronutrients may have an impact on the height of the target population. Additionally, a strong significant positive correlation was found between weight and fat intake among the target age groups. Significant positive correlation was also obtained between hemoglobin level, iron intake and vitamin C. These statistical findings underscore the significant nutritional challenges faced by the Mising tribe, encompassing inadequate dietary diversity, micronutrientdeficiencies and macronutrient imbalance impact leading to stunting, underweight status, and prevalent anemia.ThesisItem Open Access ASSESSMENT OF NUTRITIONAL STATUS OF THE BODO TRIBES OF ASSAM(2023) BARUAH, URMIMALA; Bhattacharyya, RumaThe present investigation was undertaken to assess the nutritional status of the Bodo tribes of Assam with the objectives to assess the socio-demographic profile and the nutritional status of the study population in terms of anthropometric indices, food consumption pattern, clinical and biochemical parameters along with the traditional/etnic food processing and preservation practices of the target population. Three hundred eighty eight households were selected by multistage proportionate probability sampling from four districts of Assam, namely- Baksa, Chirang, Kokrajhar and Udalguri. Food consumption pattern of the population revealed that four meals a day was practiced which mainly comprises of the traditional food items prepared from rice, meat, dry fish, pulses. The frequency of consumption of food groups by the Bodo households revealed that cent per cent of the respondents consumed cereals, other vegetables, fats and oils and sugar and jaggery on a daily basis. The mean value for household dietary diversity is 6 which indicate on an average the Bodo households consumed ≤7 food groups out of 12 food groups over the preceeding 24-hour. This indicates inadequate dietary diversity of the Bodo households. The percentage distribution revealed that 56 per cent of the Bodo households had inadequate household dietary diversity and 44 per cent of the Bodo households had adequate household dietary diversity. The household food security status of the Bodo households revealed that 62.27% were food secure, 27.73% were mildly food insecure, 7% were moderately food insecure and 3% were severely food insecure. Food intake pattern as analyzed in terms of Balanced Diet recommended, it was found that the mean daily intake of cereals among 4-6 years was (93.36-95.44%) of the BDR. The average daily intake of pulses was 71.93%-74.40% of the BDR. The mean daily intake of meat, fish and poultry 84.32%-86.96% of the BDR. It was noteworthy to mention that the mean daily intake of milk and milk products, fruits and green leafy vegetables by 4-6 years boys and girls was 30.85%-36.52%, 39.22%-42.20% and 60.32%-64.12% respectively which was much lower than the BDR. The mean daily intake of cereals was 115.43% of the BDR among 13-15 year adolescent girls. The mean daily intake of pulses among 13-15 adolescent girls was 73.70% of the BDR. The mean daily intake of meat, fish and poultry among 13-15 years adolescent girls was 85.52% of the BDR. The mean daily intake of milk and milk products, fruits and green leafy vegetables was 33.05%, 43.06%, 60.66% respectively among 13-15 years adolescent girls. Mean daily intake of cereals by the 16-18 year adolescent girls was 131.61% of the BDR. The mean daily intake of milk and milk products, fruits and green leafy vegetables among 16-18 year adolescent girls was 18.02%, 38.46%, 66.16% of the BDR respectively. The mean daily intake of meat fish and poultry among 16-18 year adolescent girls was 88.96% of the BDR. The mean daily intake of cereals among the pregnant women and lactating women was 167.48% and 125.05% of the BDR respectively. It was found that the mean daily intake of milk and milk products, green leafy vegetables and fruits among the pregnant women was 17.74%, 65.68% and 35.13% of the BDR respectively. The mean daily intake of milk and milk products, green leafy vegetables and fruits among the lactating women was 20.28%, 39.66% and 64.34% of the BDR respectively. While analyzing the mean daily nutrient intake of 4-6 years boys and girls, it was found that the mean daily intake of energy, protein, carbohydrate and fat was 87.51%, 91.40%, 178.53% and 87.36% of the EAR respectively among 4-6 years boys. The average daily intake of iron, calcium, vitamin A and vitamin C was 73.25%, 76.88%, 62.16% and 70.48 % of the EAR respectively by 4-6 year boys. The mean daily intake of energy, protein, carbohydrate and fat was 83.83%, 93.35%, 183.42%, 87.36% of the EAR respectively among the 4-6 year girls. The average daily intake of iron, calcium, vitamin A and vitamin C was 77.62%, 75.40%, 75.26% and 74.14% of the EAR among the 4-6 years girls. The mean daily intake of energy, protein, carbohydrate and fat was 88.81%, 92.93%, 199.7%, 80.42% of the EAR respectively among 13-15 year girls. The mean daily intake of iron, calcium, vitamin A and vitamin C was 70.11%, 77.07%, 74.33% and 69.30% of the EAR respectively among 13-15 year girls. The mean daily intake of energy, protein, carbohydrate and fat was 84.42%, 91.74%,195.36%and 86.20% of the EAR respectively among 16-18 year girls. The mean daily intake of iron, calcium, vitamin A and vitamin C was 62.88%, 73.20%, 77.03%,74.58% of the EAR respectively among 16-18 year girls. The average daily intake of energy, protein, carbohydrate and fat was 105.54%, 91.68%, 239.37%, 87.33% of the EAR among pregnant women. The mean daily intake of iron, calcium, vitamin A and vitamin C 69.21%, 71.51%,76.88% and 74.23% of the EAR respectively among pregnant women. The average daily intake of energy, protein, carbohydrate and fat was 100.47%, 104.25%, 284.03% and 85.43% of the EAR respectively among lactating women. The mean daily intake of iron, calcium, vitamin A and vitamin C was 79.06%, 75.20%, 73.36% and 76.04% of the EAR respectively among lactating women. Comparison of calculated macronutrient with Acceptable Macronutrient Distribution Range (AMDR) for 4-6 years revealed that the distribution of energy from carbohydrate, protein and fat was 60%, 8% and 15.16% respectively. The distribution of energy from carbohydrate, protein and fat for 13-15 year girls was 60.10%, 7.00% and 12.00% respectively. While comparing with AMDR, it was found that the distribution of energy from carbohydrate was 75%, protein was 9% and fat was 13% among 16-18 year adolescent girls. The distribution of energy from carbohydrate, protein and fat was 79.30%, 9.10% and 11.12% respectively among pregnant women. The distribution of energy from carbohydrate, protein and fat was 78%, 10%, 10.20% respectively among lactating women. The distribution of energy from carbohydrate, protein and fat was 72.13%, 8% and 9.10% respectively among non pregnant non lactating women. The anthropometric assessment of the 4-6 year boys and girls in terms of height revealed that the height measurements were significantly lower than the 95th centile values of height (ICMR) (p<0.05). The weight measurements revealed that the mean weight was significantly lower than the 95th centile values of weight (ICMR) (p<0.05). Per cent distribution of 4-6 years boys and girls according to WHO (2007) Z-scores of height-for-age revealed that (70-83%) of the respondents were normal while (17-30%) were stunted. According to WHO (2007) Z-scores weight-forage, showed that (70-80.48%) of the 4-6 years boys and girls were in the normal range of nutritional status while (19.52-30%) were underweight. The mid upper arm circumference measurements among the 4-6 years children revealed that the mean MUAC measurements were significantly lower than the ICMR standards(p<0.05).The height measurements of the 13-15 years adolescent girls revealed that the mean height of the target population was significantly lower than the 95th centil values of height (ICMR).The weight measurents of 13-15 year adolescent girls, according to 95th centile values of weight(ICMR) revealed that the mean weight was significantly lower than the standards(p<0.05).The height measurements of 16-18 year adolescent girls according to 95th centile values of height (ICMR) showed that the mean height was significantly lower than the ICMR standards(p<0.05). The comparison of mean weight of 16-18 year adolescent girls with 95th centile values of weight revealed that the mean weight was significantly lower than the ICMR standards. Per cent distribution of 13-18 year girls according to WHO (2007) Z-scores of height-for-age revealed that (74.32-82.61%) were in the normal range of nutritional status while (17.39-26.58%) were stunted. The correlation between macronutrient intake and anthropometric measurements of 4-6 year boys revealed that there was a positive significant correlation between fat intake and weight (p<0.05). A positive significant correlation was observed between fat intake and MUAC (p<0.05). The correlation between macronutrient intake and anthropometric measurements of 4-6 year girls revealed that there was a positive significant correlation between protein intake and height (p<0.05). The clinical assessment carried out among 4- 6 years children revealed that 24.09% of the children had dull and dry hair followed by 13.85% had thin hair. 15.66% had of the respondents had pale conjunctiva. Further it has been noted that 21.68% of the respondents had gums swelling and bleeding. 23.49% of the target children had dental caries followed by 6.02% had stained teeth. 25.30% of the target children had dry flaky skin. The observed clinical signs and symptoms among 13- 15 years adolescent girls revealed that 17.64% of the 13-15 year girls had dull and dry hair followed by 10.58% had thin hair.22.35 per cent of the respondents had pale conjunctiva and 12.94% had pale conjunctiva. It was also observed that 24.70% had chielosis and 11.76% had swelling and bleeding gums.18.82% had dental caries and 21.17% had dry flaky skin. The observed clinical signs and symptoms among 16-18 year adolescent girls showed that 11.47% of the 16-17 year girls had dull and dry hair and 19.67 had thin hair. Among the target population, 16.39% had pale conjunctiva and 26.22 had dry conjunctiva. 22.95% of the respondents had gums swelling and bleeding. 31.14% had dental caries. 21.31% had dry flaky skin and 18.03% had depigmentation. The mean haemoglobin level of 13-18 year adolescent girls was 9.86gm/dl and the mean hoys haemoglobin level of pregnant women was 10.25gm/dl. Per cent distribution of 13-18 year adolescent girls according to ICMR classification of aenemia showed that 74.22% of the tribal adolescent girls had moderate anaemia followed by 23.72% had mild anaemia and 2.06% had severe anaemia. The per cent distribution of pregnant women according to ICMR classification of anemia revealed that 68.37% of the tribal pregnant women had moderate anaemia followed by 27.63% had mild anaemia and 4.0% had severe anaemia. The correlation between haemoglobin level and iron intake of 13-18 year girls revealed that there was a positive significant correlation between haemoglobin level and iron intake (p<0.05). Correlation between haemoglobin level and vitamin C intake of 13-18 year adolescent girls revealed that there was a positive significant correlation between haemoglobin level and vitamin C intake of the 13-18 years adolescent girls(p<0.05). The correlation between haemoglobin level and iron intake of the pregnant women revealed that there was a positive significant correlation between haemoglobin level and iron intake of the pregnant women (p<0.05). Correlation between haemoglobin level and vitamin C intake of pregnant women revealed that there was a positive significant correlation between haemoglobin level and vitamin c intake of the pregnant women(p<0.05). Per cent distribution of adolescents (13-18 years) according to ICMR classification of anemia revealed that 74.22% of the tribal adolescent girls had moderate anemia followed by 23.72% had mild anemia and 2.06% had severe anemia. The per cent distribution of pregnant women according to ICMR classification of anemia showed that 68.37% of the tribal pregnant women had moderate anemia followed by 27.63% had mild anemia and 4.0% had severe anemia. The food processing and preservation practices traditionally followed by Bodo household revealed that fermentation, sun drying, methods were adopted for preserving food products like Zwu/rice beer, Narzi/dry jute leaves, Nga gwarn/dry fish and Napham/dry fish chutney and used either in daily meal as adjunct or accessory item or main dish during lean season or for festival which was entwined in their food history and culinary practices from time immemorial.ThesisItem Open Access OPTIMIZATION OF PROCESSING METHOD AND VALUE ADDITION OF CHUNGA CHAWL AND CHUNGA PITHA(2023) Tiwari, Mansi; Barooah, Mridula SaikiaThe present investigation entitled “Optimization of processing method and value addition of Chunga chawl and Chunga pitha” aims to optimize the traditional processing techniques involved in preparation of Chunga chawl and Chunga pitha which is a traditional rice-based products prepared mainly after harvesting during Magh Bihu. The study also included value addition of the optimized products followed by their physico-chemical and shelf-life evaluation using standard protocols. Prior to optimization, the traditional practices prevailing at local level was identified and information regarding preparation of chunga chawl and Chunga pitha was gathered using an open-ended pre-set interview schedule, pertaining to the ingredients used, preparation techniques, associated beliefs, mode of consumption etc. Based on the information sought, Aghuni bora rice was used for preparation of Chunga chawl and Kajoli chakua variety was used for preparing Chunga pitha. The paddy varieties obtained were evaluated in terms of their milling, physical and nutritional characteristics. Three processing variables-soaking time (6-12 h), cooking time (10-25 min) and water quantity (10-40 ml/100g) were selected which varies generally during preparation of the products. The range of these variables were fitted into an RSM model to obtain an experimentation design with 20 different combinations against response variables colour, overall sensory acceptability, degree of gelatinization (%) and swelling index. The best predicted solution for Chunga chawl was obtained with 0.80 desirability at soaking time 10.81 h, cooking time-16.51 min and water quantity of 34.10 ml/100g. In the similar manner the best predicted solution for Chunga pitha was obtained with 0.99 desirability at soaking time 11h, cooking time 19.19 min and water quantity of 27.39 ml/100g. The optimized products when compared with the native ones, a higher sensory acceptability of the optimized products in terms of colour, texture and appearance was obtained. The optimized products were then value added to improve their nutrient contribution. The value addition of Chunga chawl was done by partially replaced polished rice with germinated brown rice (GBR) at different proportions (C1: 25%, C2: 50%, C3: 75% and C4: 100%). When exposed to the sensory test by semi-trained panelist using 9-point hedonic scale, C1 bagged highest acceptability and was at par with the control (CC: 100% polished rice). The value-addition of Chunga pitha was done by replacing with finger millet flour at varied proportion (P1:10%, P2:20%, P3:30% and P4:40%). The highest acceptability was obtained by the Chunga pitha prepared with 10.00 per cent incorporation of finger millet flour and was at par with the control (CP: 0% millet flour). With the partial replacement with germinated brown rice, an increase in nutrient composition was seen. The protein content increased from 12.54±0.36 to 14.09±0.30%, fat content from 1.11±0.04 to 1.43±0.05%, ash content increased from 0.27±0.05 to 1.03±0.08% and fibre content from 0.84±0.02 to 1.24±0.03%. A reduction in amylose content was seen from 2.40±0.03 to 1.92±0.03% was recorded. The mineral content also increased with increasing the level of GBR to Chunga chawl. The calcium content increased from 24.76±0.08 to 26.98±0.04 mg/100g, iron content from 0.55±0.04 to 1.16±0.03 mg/100g, phosphorus from 84.58±1.13 to 202.19±0.39 mg/100g and zinc from 0.47±0.02 to 0.73±0.03 mg/100g on value addition. Likewise, an increasing trend of nutrient content was also observed in case of Chunga pitha prepared by value addition of finger millet flour. A significant increase (p<0.05) in the nutrient compositions was evident with incorporation of finger millet flour. The fat content increased from 10.20±0.06 to 10.54±0.05 per cent and fiber content from 2.27±0.16 to 7.08±0.11 per cent with increase in the level of incorporation of finger millet flour. The calcium content ranged from 37.67±1.54 to 193.04±5.83 mg/100g, phosphorus content varied from 140.79±1.81 to 171.61±6.91 mg/100g, iron from 3.42±0.07 to 4.17±0.13 mg/100g and zinc content was between 2.27±0.02 and 2.17±0.01 mg/100g. The value-added product were also subjected to shelf-life evaluation in terms of their sensory attributes and biochemical parameters such as free fatty acid (FFA) content, peroxide value (PV) and total plate count (TPC) across storage of 15 days under room temperature (28-30°C), refrigerated temperature (5-7°C) and freeze temperature (0°C) in vacuum and multi-layered packaging. An increase in FFA content, PV, TPC and a reduction in sensory scores was observed in both control and value-added products irrespective of temperature and packaging materials with increase in storage days. The increment was more pronounced in products stored at room temperature in multi-layered packaging. An increase in TPC of the developed products were seen beyond permissible limit on the 5th day of storage in multi-layered packaging and on 7th day of storage in vacuum packaging under room temperature both in case of Chunga chawl and Chunga pitha. However, when stored refrigerated condition and freeze condition the prepared Chunga chawl and Chunga pitha were within the permissible limit up to 15 days of storage, indicating a shelf life of 15 days on storage at low temperature. From the findings it can be concluded that, a uniform product with extended shelf life can be prepared and commercialized to meet the growing customer demand for indigenous food products. Further the traditional practices involved in preparation of these products can be preserved across generations. The products also showed a potential scope for nutrification, thus ameliorating their quality further in terms of nutritional contents.ThesisItem Open Access EVALUATION OF FUNCTIONAL PROPERTIES OF SEEDS FROM MORINGA OLEIFERA AVAILABLE IN ASSAM(2023) HOQUE, FARHANAZ SULTANA; Baruah, Luna DuttaThe present study entitled “Evaluation of functional properties of seeds from Moringa Oleifera available in Assam” was undertaken with an aim to evaluate the functional properties of the Moringa oleiufera seeds.The objectives of the study were ,analysis of phytochemical and antioxidant properties of Moringa oleifera seeds, formulation of Moringa oleifera seeds flour incorporated product, nutritional evaluation of the developed product and analysis of hypoglycemic efficacy of the developed product. In the present study, a total no. of 45 different formulations of product (chapatti) were developed with incorporation of raw and debittered Moringa oleifera seeds flour. The debittering treatments were boiling, roasting as well as soaking ( for 12, 24, 36 and 48 hrs.) and boiling, and soaking (for 12, 24, 36 and 48 hrs.) and roasting. Results obtained from the analysis of phytochemical and antioxidant properties of the raw and treated Moringa oleifera seeds available in Assam in terms of total phenolic contents (mg/100g) of Moringa oleifera seeds for T0, TB, TSBa, TSBb, TSBc, TSBd, TR, TSRa, TSRb, TSRc, TSRd were found to be 29.55±0.01 mg/100g, 23.87±0.01 mg/100 g, 19.28±0.007 mg/100g, 18.96±0.02 mg/100g, 17.87±0.02 mg/100g, 16.26±0.02 mg/10g, 24.57±0.01 mg/100g, 19.55±0.04 mg/100g, 19.95±0.58 mg/100g, 19.99±0.017 mg/100g, 20.00±0.02 mg/100 g respectively. Total flavanoid contents (mg/100g) of Moringa oleifera seeds for T0, TB, TSBa, TSBb, TSBc, TSBd, TR, TSRa, TSRb, TSRc, TSRd, were found to be 5.82±0.04 mg/100g, 9.07±0.01 mg/100g, 6.03±0.02 mg/100g, 5.76±0.02 mg/100g, 5.73±0.01 mg/100g, 5.66±0.02 mg/100g, 5.74±0.01 mg/100g, 5.65±0.04 mg/100g, 5.62±0.03 mg/100g, 5.60±0.02 mg/100g respectively whereas tannin content (mg/100g) of the raw and treated Moringa oleifera seeds for T0, TB, TSBa, TSBb, TSBc, TSBd, TR, TSRa, TSRb, TSRc, TSRd; were 6.11±0.08 mg/100g, 3.24±0.01 mg/100g, 2.52±0.02 mg/100 g, 2.82±0.01 mg/ 100 g, 2.77±0.04 mg/100g, 2.92±0.01 mg/100 g, 3.02±0.02 mg/ 100 g, 2.89±0.05 mg/ 100g, 2.82±0.01 mg/ 100 g, 2.80±0.01 mg/100g, 2.69±0.01 mg/ 100g, respectively. The phytic acid contents of the raw and treated Moringa oleifera seeds ranged from 7.51±0.02 mg/ 100 to 9.82±0.03 mg/100g. The phytate contents (mg/100g) of the raw and treated Moringa oleifera seeds were observed as 8.05±0.03 mg/100g, 7.75±0.03 mg/100g, 7.51±0.02 mg/100 g, 7.54±0.01 mg/ 100 g, 7.57±0.01 mg/100g, 7.62±0.03 mg/100 g, 9.82±0.03 mg/ 100 g, 7.74±0.03 mg/ 100g, 7.77±0.01 mg/ 100 g, 7.84±0.02 mg/100g, 7.90±0.02 mg/ 100g, in T0, TB, TSBa, TSBb, TSBc; TSBd, TR, TSRa, TSRb, TSRc, TSRd; respectively. Antioxidant activity was ovserved highest in boiled Moringa oleifera seeds which showed 71.18±0.06%. All the formulations of raw and treated Moringa oleifera seeds flour incorporated chapatti with the level of 5 to 20 per cent were subjected to sensory evaluation by 10 semi trained panelists using 9 point hedonic scale. From the sensory evaluation chapatti incorporated with 20 per cent soaked (12 hrs) and boiled Moringa oleifera seeds flour i.e. CSBa4 and chapatti incorporated with 15 percent soaked (12 hrs) and roasted Moringa oleifera seeds flour i.e. CSRa3 were highly accepted in terms of all the sensory attributes and selected for further analysis. Results revealed in terms of moisture, crude fibre, crude fat, crude protein, total carbohydrate, total energy content and total mineral content for CSBa4 and CSRa3 were : 32.82±0.68 g/100g and 24.21±0.38 g/100g; 3.25±0.03 g/100g and 3.75±0.04 g/100g; 3.58±0.02 g/100g and 4.25±0.03 g/100g; 8.57±0.02 g/100g and 7.23±0.04 g/100g; 30.00±0.02 and 35.00±0.01; 214.09±0.04 kcal/100g and 220.43±0.03 kcal/100g; 1.80±0.03 g/100g and 1.89±0.01 g/100g respectively. Mineral contents of the developed product in terms of iron, calcium, potassium and zinc were found to be 4.07±0.04 mg/100g and 6.73±0.10 mg/100g; 40.16±0.42 mg/100g and 38.42±0.52 mg/100g; 158.6±1.00 mg/100g and 117.4±0.01 mg/100g; 1.10±0.02 mg/100g and 1.11±0.03 mg/100g respectively. In vivo studies were performed to study the impact of supplementation of the developed product in Wister rats. The product obtained score of 45.65 in the glycemic index scale and it can be considered as low glycemic index food. It also significantly reduced the blood glucose level of alloxan induced diabetic rats in 21 days supplementation period with @100 mg/kg b.w, @300 mg/kg. b.w. and @900 mg/ b.w. in dose dependent manner. The mean decrease in blood glucose levels were found to be 25 mg/dl followed by 21 mg/dl and 19 mg/dl in group D3, group D2 and group D1 respectively. From the findings of the study it can concluded that Moringa oleifera seeds possesed a decent nutritional composition and it can be incorporated in value added product development after subjecting to debittering treatments. The developed product can also be commercialized and popularized among different populations as a source of nutri dense food as this has low glycemic index property (45.65) and antihyperglycemic effect. It can be recommended to patients having type 2 diabetes mellitus with some modifications, as well as for people with other non communicable diseases.ThesisItem Open Access FORMULATION AND CHARACTERISATION OF MILLET INCORPORATED FOOD PRODUCTS(2021) Khatoniar, Sushmita; Das, PranatiThe present study was undertaken to formulate millet incorporated food products to utilize the inherent health benefits of millet grains. The ingredients used in the present study along with finger, foxtail and proso millet were wheat, buckwheat, Bengal gram, green gram, soybean and red kidney bean. The physico-chemical properties of the raw materials used were analysed. The bulk density of the raw ingredients used in the present study ranged from 0.71 ± 0.02 to 0.83 ± 0.09 g/ml respectively, with no significant difference between them at p≤0.05 level. The water absorption capacity, oil absorption capacity, foaming capacity and foam stability were found highest in soybean flour among the raw ingredients used. The moisture content of the selected raw ingredients was ranged from 7.24 ± 0.05 g/100g (soybean flour) to 10.51 ± 0.04 g/100g (buckwheat flour). The protein content of the raw ingredients used was in the range of 7.45 ± 0.11 g/100g (finger millet flour) to 41.43 ± 0.10 g/100g (soybean flour). The crude fibre content was highest in red kidney bean flour (6.64 ± 0.03 g/100g) and lowest in Bengal gram flour (2.11 ± 0.01 g/100g). The carbohydrate content was found highest in wheat flour (70.88 ± 0.24 g/100g) followed by finger millet flour (68.23 ± 0.23 g/100g), buckwheat flour (66.72 ± 0.11g/100g) and proso millet flour (66.58 ± 0.45g/100g). Highest energy content was observed in soybean flour (425.92 ± 0.63 kcal/100g) followed by Bengal gram flour (369.86 ± 0.67kcal/100g), proso millet flour (352.86 ± 2.43 kcal/100g) and also whole wheat flour (345.86 ± 1.21 kcal/100g). The total dietary fibre was highest in Bengal gram flour (21.46 ± 0.20g/100g), followed by soybean flour (19.76 ± 0.18g/100g) and red kidney bean flour (16.65 ± 0.13g/100g). The ingredients used for preparation of multigrain mixes i.e., whole wheat flour, finger millet flour, foxtail millet flour, proso millet flour, buckwheat flour, Bengal gram flour, green gram flour, soybean flour and red kidney bean flour were added in three different ratios such as MM I (60:10:10:5:5:2.5:2.5:2.5:2.5), MM II (50:10:10:10:5:5:5:2.5:2.5) and MM III (40:10:10:10:10:5:5:5:5) and physico-chemically evaluated. Among the multigrain mix formulations, the functional properties such as water absorption capacity, oil absorption capacity, foaming capacity and foam stability were significantly higher in MM III than MM I and MM II. In case of proximate composition, the crude protein, crude fat, total minerals, crude fibre and total energy content was found highest in MM III formulation as 14.42 ± 0.11 g/100g, 3.23 ± 0.03 g/100g, 2.44 ± 0.04 g/100g,4.01 ± 0.06 g/100g and 352.60 ± 2.14 kcal/100g, respectively. Similarly, the minerals such as calcium, iron, phosphorous, zinc, sodium, potassium and magnesium were found highest in MM III formulation. While studying the starch fractions, MM III contained highest amount of resistant starch (18.67%). The in vitro protein digestibility was significantly higher in MM III whereas in vitro carbohydrate digestibility and Glycemic Index (GI) is lower in MM III than the other mixes which makes it superior in terms of health protective factors. Shelf life was studied using three different packaging materials such as LDPE (100 gauge), HDPE (200 gauge) and plastic bottle (Tarson) and analysed for moisture increment, free fatty acid, peroxide value and total plate count during storage. The HDPE pouch was found significantly better in preserving the flour than the other two packaging materials as moisture increment, free fatty acid, peroxide value and total plate count was found lowest after completion of storage period of 180 days. Value added products such as Indian flat bread (chapati), cookies, muffins, buns and pasta were prepared from MM I, MM II and MM III and sensory evaluation was carried out. The products prepared using MM III were found more acceptable in terms of sensory parameters such as flavor, texture, appearance, taste and overall acceptability.After analysing the nutritional parameters such as proximate composition, mineral contents and bioactive components of the developed products using MM I, MM II and MM III; the products prepared using MM III was found containing significantly higher amount of proximate constituents such as crude protein, crude fat, total minerals, crude fibre and total energy content. The mineral constituents such as calcium, iron, phosphorous, potassium, magnesium, sodium and zinc was also found highest in products prepared using MM III than MM I and MM II. As the MM III found superior in many aspects than the other multigrain mix formulations, it was selected for further in vivo study. In vivo study of the multigrain mix as compared to whole wheat flour revealed that Glycemic Index (GI) of MM III was 41 whereas GI of whole wheat flour was found 58. The mean blood glucose response of normal healthy rats after feeding MM III was found lowest (79.00 mg/100g) after 120 minutes of feeding. The supplementation of MM III on alloxan induced diabetic rats showed significant improvement in blood glucose level in both the experimental groups. The results of impact of supplementation of MM III on plasma lipid profile of experimental rats showed significant improvement in plasma high density lipoprotein (HDL) cholesterol, low density lipoprotein (LDL) cholesterol, total cholesterol, triglycerides, AST, ALP and ALT level after maintaining 28 days feeding period in comparison to the group feed with only high fat diet. On the basis of the present study, it can be concluded that the developed millet based multigrain mix has low glycemic index with functional efficacies in terms of hypoglycemic and hypolipidemic effect. The outcomes of the present study can be recommended for popularization and consumption of the mix and to create awareness related to health benefits of such multigrain mixes to reach the vulnerable populations who are at risk of developing non-communicable diseases.ThesisItem Open Access ROLE OF HOMESTEAD GARDEN ON FOOD AND NUTRITIONAL SECURITY OF RURAL WOMEN OF ASSAM(2022) Nath, Priyanka; Barooah, Mridula SaikiaThe present research aimed to determine the impact of homestead garden along with nutritional education in the nutrition and economic stability of women in Assam. The socio-economic and demographic profile of the respondent in the study area were examined and found that most of them are of age between 19-59 years, representing 80.39 per cent of the total population. The educational status was found highest for respondent having high school education (50.22 per cent). Most of the respondent families (76.5 per cent ) were constituted with 3-4 members and majority (72.5 per cent). of them lived in nuclear families. Majority of the families (64 per cent) had monthly income ranging from rupees 10000-15000. The homestead garden commonly cultivated green amaranth (33.5 per cent), amaranth (20.5 per cent), white goosefoot (26.5 per cent) during the kharif season. Highest production of other vegetables was noticed in the study area followed by green leafy vegetables and roots and tubers. Most of the households commonly cultivated gourd varieties with the support of trellis made of bamboo. In the rabi season, commonly cultivated vegetables cultivated were radish followed by knolkhol, ghost chillies. In respondents exhibited a high deficit for green leafy vegetables (85.17 per cent), other vegetables (82.48 per cent), fruits (76.22 per cent), milk and milk products (76.95 per cent), and roots and tubers (61.60 per cent). The consumption of pulses and legumes was 110.50 per cent and meat products were (75.29 per cent) were adequate. In the daily nutrient intake, it was recorded that carotene content is the most deficit nutrient, followed by calcium, and iron in the selected women respondents. With nutrition education intervention along with homestead garden, the anthropometric parameters, such as waist circumference was decreased from 77.50 cm to 75.45 cm, the hip circumference was decreased from 87.66 cm to 85.13 cm, decrease in the waist to hip ratio was recorded from 0.89 to 0.88, the weight of the respondents was also decreased from 63.23 kg to 60.83 kg, and a reduction in BMI from 24.78 to 23.78 was recorded. The intervention clearly showed a significant change in the anthropometric parameters. The green leafy vegetable consumption was increased from 14.83 g/day to 21.47 g/day. Although, the intervention clearly showed the improvement in the food consumption by the respondents after intervention; however, still many food items intakes are below the basic daily requirement (BDR). Among nutrient consumption after the intervention, the carotene content was significantly increased from 572.34 g/day to 655.06 g/day, the calcium content showed increased intake from 282.68 g/day to 293.55 g/day. Although the intervention significantly influenced the nutrients intake by the respondents; however, the RDA limit of most of the nutrients still not meet and need further intervention-based improvement. With the intervention, a remarkable improvement in the harvest, consumption, distribution, and sale in the green leafy vegetables, other vegetables, and roots and tubers were seen with all seasons. During the kharif season the harvest of green leafy vegetables with intervention was 11.19 kg, other vegetables was 46.33 kg, roots and tuber was 6.33 kg and fruit production 12.69 kg. The green leafy vegetable consumption was 4.67 kg, other vegetables was 21.50 kg. The distribution of other vegetables was higher followed by distribution of green leafy vegetables, fruits and roots and tubers in the experimental group. The sale of green leafy vegetables was 3.35 kg and other vegetables was 18.53 kg during the kharif season. The production of roots and tubers in the intervention group was low in the homestead gardens and hence no sales were reported. During the rabi season the harvest of green leafy vegetables was 14 kg, other vegetables was 35.50 kg, fruit was 10.50 kg. The mean consumption of other vegetables was 16.50 kg and fruits consumption was 4 kg. The distribution of the other vegetables was 5.17. The sale of green leafy vegetables was higher at 4.50 kg in experimental group. Sales of fruits were observed to be high in the experimental group at 5.19 kg. Knowledge attitude and practice (KAP) were also analyzed to determine the impact of the nutritional education intervention on the respondents. Knowledge on food rich in micronutrients was increased from 22.69 to 28.57 per cent respondents. The attitude on family gets more food to eat from homestead garden was increased from 34.45 per cent to 52.94 per cent respondents. Similarly, increment in the attitude towards family engaged in physical activity was increased from 24.37 per cent to 44.54 per cent respondent. The respondent knowledge on the practice of homestead gardening was also increased after the intervention from 37.82 per cent to 47.90 per cent. The knowledge on the preservation of excess production of homestead garden was increased from 36.13 per cent to 47.90 per cent respondent. Inclusion of seasonal vegetables in food preparation increased from 44.54 per cent to 52.10 per cent respondent. On the whole introduction of homestead gardens along with nutrition education of rural women brought significant improvement in the daily food and nutrition uptake, which surely provide food and nutritional security in the region. However, these interventions, inspite of improving health, food and nutrients intake, the rural women were still deficient in taking certain very essential nutritional components and hence calls for further improvement and management practices in this direction. Sustainability of such interventions also needs to be studied to realize a long-term impact and its effectiveness.ThesisItem Open Access Quality assessment of different parts of jackfruit (Artocarpus heterophyllus Lam.)(2022) Bora, Papori; Das, PranatiThe present study entitled “Quality assessment of different parts of jackfruit (Artocarpus heterophyllus Lam.)” was undertaken to assess the nutritional properties and phytochemical constituents of different parts of jackfruit at three stages of maturity such as tender, mature unripe and mature ripe stages. Initially considering differences in varieties, six indigenous jackfruit tree were selected from five areas of Jorhat district of Assam. To further select few varieties for chemical analysis and product development, out of six initial varieties, results of the physical parameters were taken as the basis. Percentage of recovery of edible matter such as tender jackfruit as a whole, different parts of mature unripe and mature ripe fruits were considered and three best varieties were selected and coded as J-1, J-2 and J-3, respectively. In proximate analysis of the jackfruit parts, the variety, fruit parts and their interactions have statistically significant effect (p≤0.01). All the jackfruit parts were nutritional superior in terms of protein, crude fibre, total mineral, carbohydrate and energy. Protein content was highest in the seed (10.24 g/100g in unripe and 9.85 g/100g in ripe jackfruit), whereas crude fibre content was highest in rags (11.06 g/100g in unripe and 4.62 g/100g in ripe), rind (16.28 g/100g) and core (17.23 g/100g in unripe and 16.04 g/100g in ripe). Ripe (342.1 kcal/100g) and unripe (334.75 kcal/100g) seed as well as ripe bulb (330.43 kcal/100g) contained highest energy among all the fruit parts. It was observed that the total dietary fibre content primarily concentrated on the rind, core, rag and bulb parts. A considerable amount was also found in tender jackfruit, but the seed had significantly lowest amount of dietary fibre than all other parts. Ripe fruit parts especially bulb (74.96 g/100g), seed (73.26 g/100g) and rags (73.20 g/100g) contained significantly (p≤0.01) highest carbohydrate as compared to unripe bulb (72.36 g/100g), seed (71.17 g/100g) and tender jackfruit (67.02 g/100g), whereas unripe rags and rind as well as core in both the maturity stages showed significantly lower carbohydrate content. It is evident from the study that all parts of jackfruit were good sources of phosphorus. The mean potassium level of jackfruit parts was lowest (1271.15 mg/100g) in bulb of the ripe jackfruit and highest (2874.45 mg/100g) in rags from unripe jackfruit. In all three varieties the trend of lowest calcium in tender jackfruit (143.28 mg/100g) to highest in rags of the unripe jackfruit (645.14 mg/100g) was similar. Mean magnesium content of different jackfruit parts from three varieties showed that highest (194.04 mg/100g) amount was recorded in seed of the unripe jackfruit and lowest (109.41 mg/100g) in tender jackfruit. Upon ripening trend of decreasing magnesium content of underutilized parts-seed, rags and core were observed in all three varieties. It has been noticed that jackfruit seed both in ripe (19.03 mg/100g) and unripe (17.82 mg/100g) stage showed significantly higher iron content followed by unripe bulb (16.71 mg/100g), tender (16.56 mg/100g) and ripe bulb (15.52 mg/100g), whereas other parts were found with significantly lower iron contents. The highest mean zinc content found in unripe core (19.14 mg/100g) and lowest in ripe bulb (6.13 mg/100g), differ statistically (p≤0.01). The vitamin C content was not detected in some parts of the fruit specially in bio-waste such as the rags, rind and core. The mean vitamin C content of the jackfruit parts decreased significantly (p≤0.01) as the maturity progressed. The lowest (15.91 mg/100g) mean vitamin C content was found in bulb of the ripe jackfruit and highest (20.92 mg/100g) mean vitamin C was in bulb of the unripe jackfruit among all. The β–carotene content was not detected for seeds of both ripe and unripe jackfruit and in tender jackfruit, however statistically significant (p≤0.01) difference were seen in the β–carotene content of other parts at three stages of maturity. The significantly lowest (20.42 μg/100g) mean β–carotene content was found in core of the unripe jackfruit and highest (416.57 μg/100g) mean β–carotene was found in bulb of the ripe jackfruit. It was observed that the total phenolics in jackfruit decreases with maturation from tender, unripe and ripe stages. The lowest (13.61 mg GAE/g) total phenol content was found in bulb of the ripe jackfruit and highest (55.79 mg GAE/g) in tender jackfruit. Compared to bulb, the underutilized parts showed higher total phenol content. Mean total flavonoid content of the fruit parts also statistically different (p≤0.01) from each other. Lowest (8.22 mg RE/g) mean total flavonoid content was found in bulb of the ripe jackfruit and highest (43.49 mg RE/g) in tender jackfruit. It was noted that the total flavonoid content decreased significantly with the maturity of the jackfruit. In the tender stage, the seeds and the flesh are inseparable. Therefore, the total phenolics and flavonoid content of immature stages has a higher value. Similarly, the mean total antioxidant capacity of different jackfruit parts at three maturity stages, differ significantly (p≤0.01). Bulb of the unripe jackfruit possessed lowest (476.99 mg TE/100 g) mean total antioxidant capacity, whereas tender jackfruit showed the highest (2024.29 mg TE/100 g) antioxidant potentiality among all the parts. Further, it was observed that the tender jackfruit and all underutilized parts in both ripe and unripe stages showed higher antioxidant potentiality than the fruit (bulb) part. The higher antioxidant potentiality exhibited by different jackfruit parts may be due to the presence of phenolics, flavonoids, β–carotene, vitamin C and soluble polysaccharide in different parts with varying concentrations at different developmental stages of fruit. As the fruit is perisible and maximum post-harvest losses take place at fully ripen stage, an attempt was made to develop a value added product from jackfruit at this stage. Osmotically dehydrated jackfruit bulbs were developed using four treatment combination such as 40°, 50° and 60°Brix and one without osmosis and served as control. The mass transfer parameters, sensory attributes and chemical composition of the developed products were studied. Considering the minimal physicochemical changes, overall acceptance of sensory evaluations and lower moisture content, the treatment T3 i.e. 50°Brix sugar concentration could be selected for commercial processing of osmotic dehydrated jackfruit bulbs. It is evident from the present study that the different parts of jackfruit are nutritious, healthy and versatile and hence would be a healthy addition to one‟s diet. Underutilized parts of jackfruit especially the rags, rind and core with an abundance of dietary fibre, essential minerals and phytochemicals, particularly phenolic compounds and flavonoids with potent antioxidant capacity could be a valued option for functional food ingredients to include in various product development.ThesisItem Open Access Development of nutritionally enriched multigrain breads with functional properties(2022) Marak, Natasha R; Das, PranatiThe present study was carried out to formulate multigrain breads and to determine their physical characteristics, nutritional compositions, functional properties and the efficacy in vivo. Five different categories of multigrain breads were formulated incorporating individually ragi, barley, quinoa, buckwheat and soyflour to wheat. Additionally, fenugreek seed flour and wheat bran were also added in a few formulations. Under each category, several proportions were tried to develop a total of 44 different multigrain breads. Bread formulated with refined wheat flour (60%) and whole wheat flour (40%) served as the control. All 44 formulations were subjected to organoleptic evaluations and based on the evaluations, one bread from each category was selected for further physico-chemical and in vivo studies. Soyflour incorporated formulations were not selected as it had a very low score of organoleptic evaluation. There were a total of 4 breads selected from 4 different categories of ragi, barley, quinoa and buckwheat incorporated breads. The selected breads were subjected to physical parameters i.e. loaf weight, loaf volume, specific volume, colour and texture; proximate compositions; minerals; functional properties (bioactive compounds) and glycemic index using standard methods. The loaf weight of the breads ranged from 434.49±0.98g to 444.28±0.56g. The loaf volume of the control bread, barley bread, quinoa bread, ragi bread and buckwheat bread were 1486.32±0.64cm3, 1400.22±0.44cm3, 1300.32± 0.65cm3, and 1170.28±0.56cm3 respectively. Differences in loaf weight were found to be statistically significant (p≤0.05) among the breads. The specific volume for control bread, barley bread, quinoa bread, ragi bread and buckwheat bread were found to have 3.42±0.75cm3/g, 3.23±0.38cm3/g, 2.99±0.60cm3/g, 2.74±0.41cm3/g, and 2.65±0.51cm3/g respectively. Difference of means for all the bread samples was found to be statistically (p≤0.05) significant. The L* value in regards to the crust colour ranged from 52.12± 0.10 in the buckwheat incorporated bread, to 67.50± 1.15 in the control bread. The crust colour of the barley incorporated multigrain bread (63.80± 2.60) was found to have relatively lighter shade with similar (p≥0.05) L* values to T₀ (67.50± 1.15). The highest a* values were found in the ragi incorporated bread (4.353±0.26) and the least in the control bread (2.09±0.05). The highest b* values were recorded in the quinoa incorporated bread (22.11±0.19) and the least in the ragi incorporated bread (14.76±0.64). Significant (p≤0.05) difference was found for b* colour parameters 6 among the selected multigrain breads. The highest value for hardness (1.60±0.58 kg) was observed in the buckwheat incorporated bread and the lowest value (0.33±0.56kg) of hardness was observed in the control bread. There was significant (p≤0.05) difference between the means of T0 and the selected multigrain breads. The cohesiveness of the multigrain breads ranged from 0.95±0.43 sec in the quinoa incorporated bread to 0.40±0.11 sec in the barley incorporated bread. Observation on cohesiveness of control bread and barley incorporated multigrain bread were statistically (p≥0.05) similar. The highest (1.42±0.77) springiness was found in the ragi incorporated bread and the lowest (0.33±1.09) in the barley incorporated bread. There was significant (p≤0.05) difference in the values among the multigrain breads. The chewiness ranged from 1.50±1.42 kg sec in the buckwheat incorporated bread to 0.064 kg sec in the control bread. Differences of means for all the bread samples were found to be statistically (p≤0.05) significant. Moisture content of the developed bread samples were statistically (p≤0.05) different, with the buckwheat incorporated bread reporting the highest (39.96±0.23g/100g) moisture content. The multigrain breads had significantly (p≤0.05) higher levels of crude fat as compared to control bread, with quinoa incorporated bread containing the highest (4.82±0.41g/100g) fat content. Protein content was found to be highest in the quinoa incorporated bread (14.28±1.65g/100g) and the least for ragi incorporated bread (10.23±0.39g/100g). Crude fibre content ranged from 1.09±0.62g/100g to 2.53±0.55g/100g with maximum crude fibre content reported in the quinoa incorporated bread. The ash content of the multigrain breads differed significantly (p≤0.05) from control, with quinoa incorporated bread reporting the maximum content. The highest carbohydrate content was seen in the ragi incorporated bread, which was similar (p≥0.05) to the buckwheat incorporated bread. The energy content of the breads ranged from 239.56±0.58 kcal in the ragi incorporated bread to 302.2±0.49 kcal in the quinoa incorporated bread. There was significance (p≤0.05) increase in the mineral content (calcium and iron) of the multigrain breads from the control. The highest calcium content (173.35±1.50 mg) was found in the ragi incorporated bread and the highest iron content 16.91±0.66 mg was reported the buckwheat incorporated bread. The dietary fibre content of the multigrain breads were statistically higher (p≤0.05) compared to control bread. The total dietary fibre content ranged from 12.10±0.45g/100g to 13.82±1.65g/100g. In order to evaluate the functional properties of the multigrain breads, the total antioxidant capacity, total phenolics and total flavonoids were studied. Per cent 7 total antioxidant capacity of the selected multigrain breads based on DPPH assay ranged from 25.88 ± 0.37 per cent to 39.73± 0.87 per cent in control and buckwheat incorporated bread respectively. The present findings of the formulated breads ranged from 1.055± 0.22 mg GAE/g (control bread) to 2.312±1.58 (quinoa incorporated bread). There was statistical (p≤0.05) difference in the phenolic content of control and the multigrain breads. The total flavonoids contents for control, ragi, buckwheat, barley, quinoa and buckwheat incorporated breads were 0.119±0.45 mg QE/g, 0.233±0.51 mg QE/g, 0.130±0.83 mg QE/g, 0.227±0.46 mg QE/g and 0.228±0.72 mg QE/g respectively. The values for the selected multigrain breads differed statistically (p≤0.05) from control. Glycemic index (GI) of four selected bread formulations were determined in-vivo using human subjects and found that quinoa incorporated bread had the lowest GI of 42.00±0.83, followed by 53.00±0.39 in the buckwheat incorporated multigrain bread, 54.20± 1.23 in the ragi incorporated multigrain bread and 56.00±0.76 in the barley incorporated multigrain bread, which were all lower than control (69.20±1.84). The statistical analysis showed that the GI of the multigrain breads analyzed differed significantly (p≤0.05). To study the efficacy of the formulations the one having the lowest GI, i.e. the quinoa bread was selected for a feeding trial. An amount of 100g of bread per day was fed to each human subjects (n=21) in the age group of 20-50 years for a period of 90 days. Efficacy was determined from pre and post blood profile in terms of blood glucose, glycosylated haemoglobin (HbA1c) and lipid profile were studied. The blood glucose levels before intervention with multigrain bread was 86.96± 15.32 mg/dl, and after intervention with multigrain bread was 84.25±18.26 mg/dl. The lipid profile values observed before intervention with multigrain bread was 180.38±36.08 mg/dl (total cholesterol), 175.11±59.60 mg/dl (triglycerides), 53.17±7.64 mg/dl (HDL), 94.02±32.75 mg/dl (LDL), and 35.33±12.25 mg/dl (VLDL) and after intervention with multigrain bread, 160.43±31.75 mg/dl, 108.09±39 mg/dl, 52.51 ±7.93 mg/dl, 87.52 ± 26.19 mg/dl total cholesterol, triglycerides, HDL, LDL, VLDL respectively. There was significant (p≤0.05) decrease in levels of triglycerides, total cholesterol, LDL and VLDL level. From this study it was observed that multigrain breads having good nutritional and functional profile can be prepared, commercialized for health benefits.ThesisItem Open Access Process standardization and shelf- life evaluation of instant rice based meal(2021) Chatterjee, Lipika; Bhattacharyya, RumaThe present study entitled “Process standardization and shelf life evaluation of Instant rice based meal” was carried out with the objective to standardize the processing conditions of the ingredients of the developed instant rice based meal, to develop for the improvement of the formulation using different levels of the developed meal ingredients, to assess the reconstitution and organoleptic property of the best selected instant rice based meal and to evaluate the shelf life of the selected formulation using different packaging materials. The study was carried out in the Food Science laboratory of the Department of Food Science and Nutrition, Post Harvest Technology Laboratory of the Department of Horticulture, Nanotechnology Laboratory in the Department of Plant Pathology, Assam Agricultural University, Jorhat during 2016-2019. The raw materials were procured from the local market of Jorhat district and Horticulture farm, Assam Agricultural University, Jorhat. To develop the instant rice based meal formulations, precooked dehydrated ingredients were used. Initially a base meal (35% rice, 25% pulses, 20% vegetables, 5% RBO, 12% spices and condiments) was prepared by combining cereal, pulses, vegetables, spices and condiments and from the Base meal three formulations were developed and standardized viz., Formulation I (30% rice, 28% pulses, 24% vegetables, 5% RBO, 11% spices and condiments), Formulation II (30% rice, 29% pulses, 23% vegetables, 5% RBO, 11% spices and condiments) and Formulation III (30% rice, 30% pulses, 22% vegetables, 5% RBO, 11% spices and condiments) by changing the proportion of ingredients used in base meal and by incorporating other new ingredients. All the ingredients were individually processed by microwave cooking + blanching (MCB) and pressure cooking + blanching (PCB) and then dried at different temperatures. Nutrient analysis was done following the standard methods and acceptability trial was conducted using 9 point hedonic scale by semi-trained panelist. Process standardization for all the ingredients used in the formulation of instant rice based meal was done by trial and error method following the standard procedures. According to the acceptability score, it was found that Formulation III (PCB) had scored the highest score in terms of flavour (7.90±0.13), taste (8.00±0.07), texture (8.01±0.10) and overall acceptability (8.15±0.12) by the base meal (PCB) i.e., 7.78±0.12, 7.78±0.15, 7.70±0.11 and 7.90±0.09 for flavour, taste, texture and overall acceptability respectively. Formulation I (PCB) was judged with the score of 8.10±0.15 followed by Formulation II (PCB) i.e., 7.95±0.18 in terms of overall acceptability. Among the formulations processed by microwave cooking + blanching, Formulation III was judged best with the highest overall acceptability score of 8.26±0.20, followed by Formulation I (8.10±0.17), Base meal (8.05±0.19), and Formulation II (7.90±0.18). The results showed that highest acceptability was in Formulation III (MCB), whereas lowest acceptability was recorded in Formulation II (MCB). The instant meal prepared from pressure cooked + blanched (PCB) ingredients showed that the moisture content of Base meal, Formulation I, Formulation II and Formulation III and were not statistically different (p<0.05) from each other. The results of the protein content of the instant rice based meal formulations prepared by using microwave cooked + blanched (MCB) and pressure cooked + blanched (PCB) ingredients were found to be in the range of 22.63±0.23g/100g (Base meal) to 26.77±0.17g/100g (Formulation III) and 21.54±0.21g/100g (Base meal) to 25.19±0.16g/100g (Formulation III) respectively and were significantly different at p<0.05. The total mineral, crude fibre and carbohydrate content of the instant rice based meal formulations prepared by using microwave cooked + blanched (MCB) were found to be significantly higher (p<0.05) as compared to the instant formulations prepared from pressure cooked + blanched (PCB) ingredients. But the mineral content did not vary significantly (p<0.05) between the instant rice based meal formulations prepared by using microwave cooked + blanched (MCB) and pressure cooked + blanched (PCB) ingredients and this may be because of the fact that minerals like iron, calcium and phosphorus are heat stable therefore cooking method and temperature do not appear to reduce the quantity or availability of this mineral but they were found to differ significantly (p<0.05) within the formulations The best selected formulation on the basis of sensory scores and nutrient composition i.e., Formulation III was then vacuum packed in two packaging material i.e., aluminium laminated pouch and HDPE pouch of 200 gauge and was further subjected to storage studies i.e., sensory evaluation, nutrient composition, peroxide vale, free fatty acid value and total microbial count at a regular interval of 2 months for a period of 6 months. With the advancement in storage period, nutrient content, peroxide value, free fatty acid value and total microbial count increased significantly (p<0.05) and was however within the permissible limit indicating acceptability of the formulations upto a period of 6 months. Highest peroxide value of Formulation III was observed in HDPE pouch starting from 0 day till 6 months i.e., from 1.81±0.26 meq O2/kg (0 day) to 4.42±0.12 meq O2/kg (6months) in MCB and from 1.87±0.27 meq O2/kg (0 day) which gradually increased to 4.84±0.32 meq O2/kg after 6months of storage.. The free fatty acid (FFA) content of Formulation III (MCB) stored in the aluminium laminated pouch was in the range of 0.18±0.04mg/100g at 0 day to 3.45±0.12mg/100g after 6 months of storage and that stored in HDPE pouch showed a gradual increase from 0.18±0.04g/100g at 0 day and finally to 3.79±0.14g/100g at 6 month across storage. The FFA content of Formulation III (PCB) stored in the aluminium laminated pouch increased from an initial value of 0.18±0.03mg/100g at 0 day to a final value of 3.40±0.12mg/100g at 6 month while the Formulation III stored in HDPE pouch increased significantly (p<0.05) from 0.18±0.04mg/100g in 0 day to 3.82±0.26 mg/100g in 6 months. Statistically, it was observed that a significant decrease (p<0.05) in the FFA content was observed in the Formulation III packed and stored in aluminium laminated pouch when compared to the Formulation III stored in HDPE pouch. The total microbial count of the formulations significantly increased (p<0.05) with the increase in the period of storage. The results of total microbial count of Formulation III (MCB) stored in the aluminium laminated pouch and HDPE pouch increased significantly (p<0.05) from 1.72×103cfu/g (2 months) to 4.02×103cfu/g (6 months) and 1.90×103cfu/g to 5.14×103cfu/g respectively. The total microbial count of the Formulation III (PCB) stored in aluminium laminated pouch and HDPE pouch increased significantly (p<0.05) with the advancement of storage days from 1.84×103cfu/g at 2 months to 4.21×103cfu/g at 6months and 2.12×103cfu/g at 2months to 5.38×103cfu/g at 6months of storage respectively. Thus, it can be concluded that microwave processed Formulation III packed and stored in aluminium laminated pouch is the best packaging material for storing instant rice based meal due to its barrier function against the migration of moisture, oxygen and other gases.
