Food Science Research Journal

Deepika Baranwal ¹, Rashmi Singh ²

Affiliations
1 Department of Home Science, AM P.G. College, Banaras Hindu University, Varanasi (U.P.), IN
2 College of Home Science, C.S.A. University of Agriculture and Technology, Kanpur (U.P.), IN

Abstract

In India where Iron Deficiency anemia is a most common health problem, there is a need to know about the iron rich food supplements. These supplements should be including in our daily diet. Niger seed (Guizotia abyssinica) is a type of oilseed crop which is reported to be containing very high amount of iron in plant based foods and may be of immense help in improving the iron status of vulnerable population group. In the present study, an iron rich food supplement i.e. niger seed Laddoo has been prepared and its nutrient analysis was done by standard procedure. This study showed that the supplement made with two parts of niger seeds and one part of jaggery i.e. 2:1 ratio was found to be more acceptable. The highly accepted variation was analyzed for its biochemical composition. It contained 20.71 g protein, 34 g of fat, 7.83 g crude fibre, 213 mg calcium, 42.61 mg iron, 4.7 g ash per 100 g of Laddoo. It was concluded in the present study that niger seed Laddoos had a large amount of nutrients among other plant foods. Due to its easy availability and convenient method to prepare the Laddoo, it can be used for preventing anaemia and malnutrition.

Keywords

Niger Seeds, Iron, Supplement, Food.

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Nidhee Sachan ¹, Rashmi Singh ¹

Affiliations
1 Department of Food Science and Nutrition, C.S.A. University of Agriculture and Technology, Kanpur (U.P.), IN

Abstract

The concept of mid day meal has long history in India. In 1925, a mid day meal programme was introduced for children belonging to poor socio-economic status in Madras corporation area. It has been reported that mid day meal has catered to the nutritional needs of school children in both urban and rural areas. The present study was, therefore, an attempt to evaluate the nutritional contribution of mid day meal to the actual daily nutrient intake of primary school children. To attain the objective of the study, two hundred school children in the age group 6-12 years were selected from urban and rural areas using purposive random sampling. Hundred primary school children were selected from both the areas. Results of the survey conducted in 6 primary schools of Kanpur revealed that cyclic menu for six days was being followed by the schools undertaken in the study. It was found that Tahari and milk was the most liked (59%) meal, followed by Dal chawal (45%), Dal roti (35%), Roti sabji (31%) and least preferred meal was Sabji chawal (30%). The energy content of six days menu varied from 350-442 Kcal which is below the recommended norms of 450 Kcal.

Keywords

Mid Day Meal, Protein Intake, Primary School Children, Health, Malnutrition.

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Shikha ¹, Rashmi Singh ¹, M. P. S. Yadav ², Anjani Singh ³

Affiliations
1 Department of Food Science and Nutrition, C.S.A. Agriculture University and Technology, Kanpur (U.P.), IN
2 Department of Animal Husbandry and Dairy, C.S.A. Agriculture University and Technology, Kanpur (U.P.), IN
3 Department of Agriculture Economics and Statistics, C.S.A. Agriculture University and Technology, Kanpur (U.P.), IN

Abstract

Whey is obtained from milk as a byproduct in the manufacturing of paneer and cheese. The whey contained 6.90% total solids. The protein, fat, ash and carbohydrate/lactose content of whey were 0.87, 0.36, 0.43 and 4.91%, respectively. Low value dairy products such as whey, pose a huge opportunity to be converted into value-added products. The development of nutritionally and highly acceptable balanced protein foods to feed the growing population in under developed countries is receiving increasing attention of the food scientists and nutritionists. This study was planned to evaluate the sensory characteristics of whey enriched cookies prepared from blends of whey and water in the ratio of 25:75, 50:50, 75:25 and 100:0, respectively and subjected to baking temperatures of 175 °C. However the cookies developed after the whey incorporation were equally accepted in following attributes i.e. taste and flavor, body and texture, colour and appearance and overall acceptability as the control samples. Browning of cookies was enhanced with the increased amount of whey due to the Maillard reaction between the additional protein and lactose. Crispiness also increases as whey incorporation increased. The ranking of the product ranged between liked slightly to liked very much. On the basis of nine point hedonic scale which means that the whey incorporated cookies were highly accepted and this fulfills the purpose of the present study.

Keywords

Whey, Cookies, Proximate Composition, Cereals and Dough, Whey Utilization.

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