Food Science Research Journal

Vinita Singh ¹, Neha Restogi ²

Affiliations
1 Department of Food Science and Nutrition, M.B.A.. College of Home Science, Chandra Shekhar Azad University of Agriculture&technology, Kanpur, U.P., IN
2 Department of Food Science and Nutrition, M.B.A. College of Home Science, Chandra Shekhar Azad University of Agriculture&technology, Kanpur, U.P., IN

Abstract

Nutrition has a significant influence on health and development throughout the life. The aim of this study was to assess the dietary pattern and lifestyle of elderly people following ashram and urban lifestyle. The sample was taken at random, from both the groups that is ashram and urban lifestyle group. Nutrient intake was recorded using 7 days dietary records. Meal consumption was higher in ashram elderly group in comparison to urban elderly group. Consumption of supplementary food was higher among urban elderly group in comparison to ashram elderly group. Preference of normal food was higher in urban elderly group in comparison to ashram elderly group.

Keywords

Dietary Pattern, Lifestyle, Nutrient Intake, Elderly, Ashram

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Vinita Singh ¹, Reema Verma ¹, Kaushal Kumar ²

Affiliations
1 Department of Food Science and Nutrition, College of Home Science, C.S.A. Agriculture University, Kanpur (U.P.), IN
2 Department of Soil Conservation and Water Management, C.S.A. Agriculture University, Kanpur (U.P.), IN

Abstract

Papaya (Carica papaya) is an excellent source of vitamin A and vitamin C. Papaya and maize flour contain lutein and zeaxanthin, known as xanthophylls. A good intake of both lutein and zeaxanthin is believed to significantly reduce our risk of developing age-related macular degeneration (ARMD), the most common cause of blindness in America. Flaxseed contain omega 3-fatty acid which is important for life. Biochemical analysis of prepared products revealed that III (50:35:15) incorporated Laddoos, I (50:45:5) incorporated cutlet contain high amount of protein carbohydrate and fat, moderate amount of calcium and good amount of vitamin A. Incorporated products (Laddoos and cutlet) had better quality with respect to nutrition.

Keywords

Green Papaya, Flaxseed, Maize, Papain, Lutein, Zeaxanthin, Xanthophylls, Nutritive Value.

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Vinita Singh ¹, Anjali Verma ¹

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

Abstract

Maize is used as food, as feed for livestock and as raw material for industry The level of incorporation in developed products were T₁(20%), T₂(40%), T₃(60%) and T₄(80%). These products were analyzed for its organoleptic acceptability by panel members. This revealed that 60 per cent incorporated Laddoos and 60 per cent incorporated Namkeen had better quality in terms of taste and flavour, body and texture, colour and appearance and overall acceptability than control and other incorporated products. Analysis of variance revealed that 60 per cent incorporated Laddoos was liked extremely while 60 per cent incorporated namkeen was liked very much.

Keywords

Zea Mays, Organolepetic Acceptability, Laddoos Namkeen.

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Anjal Verma ¹, Vinita Singh ²

Affiliations
1 Department of Foods and Nutrition, College of Home Science, Maharana Pratap University of Agriculture Technology, UDAIPUR (RAJASTHAN), IN
2 Department of Food Science and Nutrition, College of Home Science, C.S.A. University of Agriculture and Technology, KANPUR (U.P.), IN

Abstract

In India, there are mainly three species of mushrooms, namely, white button mushroom (Agaricus bisporus), oyster mushrooms (Pleurotus sajor caju) and paddy straw mushrooms (Volvariella valvacea), that are grown commercially. Among these, oyster (Pleurotus sajor caju) mushrooms possess unique nutritional and medicinal values, characteristic aroma and taste. Two products mathari and rava idli were prepared using prepared mushroom powder by oven dried method. The level of mushroom fortification in developed products were T₁(5%), T₂(10%), T₃(15%) and T₄(20%). The products were analyzed for its organoleptic characteristics. Analysis of variance revealed that 10 per cent fortification of mushroom powder in mathari was liked very much whereas 20 per cent fortification of mushroom powder in rava idli was liked extremely (by hedonic scale). This study shed light on the evaluation of organoleptic acceptability of mushroom powder as an important food supplement. The study indicates that mushroom powder could be applied in various Indian recipes as an excellent functional and nutritional food.

Keywords

Oyster Mushrooms (Pleurotus Sajor Caju), Indian Recipes, Fortification, Organoleptic Acceptability, Oven Drying, Rava, Besan, Refined Flour.

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Amrita Masih ¹, Vinita Singh ¹

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

Abstract

Christian pastors and Christian community has the special dietary requirements of the food choices and balanced diet to maintain a healthy lifestyle and to promote longevity, there are various obstacles that prevent or limit from practicing and benefiting from good eating habits. Total of hundred respondents age between (20 to 50 above) were selected from Nutritional Assessment of Christian pastor and Christian community of Churches in Kanpur City (52 males, 48 females). Data on socio-demographic information dietary habits, physical activities, morbidity patterns, personal and social adjustments and prevalence of non-communicable diseases were recorded using a pretested schedules/ questionnaire), diet of each respondent was recorded by using the 24 hours dietary recall method and nutrient intake was calculated .The optimal health can be achieved from a diet that emphasizes a generous intake of vegetables and fruits such plant enriched diets can be not only healthy but interesting and enjoyable as well. The maximum 43.24 per cent deficiency of energy was found in 20-30 years of age group, and 37.44 per cent deficiency of energy was found in 40-50 years of age group. 36.11 per cent deficiency of energy was found in 50 years and above age group. The maximum 32.84 per cent deficiency of protein was found in 40-50 years of age group and 29.91 per cent deficiency of protein was found in 50 and above years of age group. 26.15 per cent deficiency of protein was found in 20-30 years of age group. The maximum 17.80 per cent deficiency of fat was found in 40-50 years of age group and 16.44 per cent deficiency of fat was found in 20-50 years of age group. 14.4 per cent deficiency of fat was found in 50years and above age group. The maximum 25.49 per cent deficiency of calcium was found in 40-50 years of age group and 25.13 per cent deficiency of calcium was found in 50 years above of age group. 24.22 per cent deficiency of calcium was found in 20-30 years of age group. The maximum 15.30 per cent deficiency of iron was found in 20-30 years of age group, and 5.33 per cent deficiency of iron was found in 40-50 years of age group. 5.33 per cent deficiency of iron was found in 50 years and above age group. The maximum 15.97 per cent deficiency of vitamin A was found in 40-50 years of age group, and 15.92 per cent deficiency of vitamin A was found in 20-30 years of age group. 14.76 per cent deficiency of vitamin A was found in 50 years and above age group.

Keywords

Assessment, Christian Pastor, Christian Community, Intake, Nutrients.

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Vinita Singh ¹, Anoop Kumar ¹

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

Abstract

A study on the “assessment of nutrients intake and morbidity pattern of government and private doctors was conducted in Kanpur City of Uttar Pradesh. A total number of 100 Doctors were selected as respondents from the hospitals of Kanpur Cityusing purposive random sampling technique. Survey was done by questionnaire-cum interview method. Findings reveal that the most of respondents were 40 and above age group .The maximum respondents were educated upto MBBS. Most of respondents belonged to Hindu religion. The nutritional status of government doctors was good due to consumption of energy, protein, fat, calcium, Iron, vitamin-A, β carotene Thiamine, Riboflavin and Niacin as compared to nutrients intake of private doctors.

Keywords

Assessment, Morbidity Pattern, Nutrients Intake.

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Vibhuti Arya ¹, Vinita Singh ¹

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

Abstract

Punjabi cuisine is one of the most distinct and popular Indian cuisine and comes from the region of Punjab situated partially in India and Pakistan. It offers a vast variety of delectable and exotic vegetarian and non-vegetarian dishes that are prepared with varied traditional culinary styles, particularly the tandoori style. The exotic and appetizing tandoor items and various other mouth- watering and finger licking dishes having rich, spicy and buttery flavour savoured with Punjabi Basmati rice of varied forms and special Punjabi breads like Tandoori roti and Naan have not only made made the gastronomists crave for more but has also garnered the cuisine much fame outside the Punjab region taking it to places around the globe like Canada and the UK. Present investigation was carried out in various areas of Kanpur. The following areas were selected for the survey such as Gumti, Govind Nagar, Ashok Nagar, Lajpat Nagar, Lalbangla. 100 Punjabi women were selected randomly for the study. The anthropometric assessment was done by taking height, weight and body mass index of the respondents. The mean nutrient intake was computed by the 24 recall method. The nutritional awareness level and food habit among the Punjabi women was assessed through the questionnaire. The maximum 15.15 per cent deficient energy was found in 35 to 45 years of age group and 8.43 per cent deficient energy was found in 45 to 55 years of age group. The maximum 18.18 per cent increase protein was found in 45 to 55 years of age group and 8.72 per cent increase protein was found in 35 to 45 years of age group. The maximum 134.0 per cent increase fat was found in 45 to 55 years of age group and 133.2 per cent increase fat was found in 35 to 45 years of age group.

Keywords

Assessment, Energy, Protein, Fat.

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Pooja Singh ¹, Vinita Singh ¹

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

Abstract

In muslim society, Muslims are divided into two divisions, shias and sunnis. Sunnis are a majority. In Turkey, about 60 per cent of people fast regularly during Ramadan, while others fast often, sometimes or never during this period (Barem Research, n.d. Erdem, 2011). Distinctively Pakistani cuisine was known for its rich, “highly seasoned” and “spicy flavours” along with the extensive non-vegetarian and meat dishes. Main dishes include biryani, kebab, keema, shami kebab and muglai pulao, checken soups etc. Present investigation was carried out in various areas of Kanpur. The following areas were selected for the survey such as Nawabgang, Purana Kanpur (kerbala), Paraid (Chamanganj), Beconganj, Maswanpur. 100 muslim respondents (sunni) were selected randomly for the study. The nutritional awareness level and food habit among the muslim people (sunni) was assessed through the questionnaire. Maximum 15.15 per cent deficient energy was found in 25 to 35 years of age group and 8.43 per cent deficient energy was found in 35 to 45 years of age group. Maximum 18.18 per cent increased protein was found in 35 to 45 years of age group and 8.72 per cent increased protein was found in 25 to 35 years of age group. Maximum 134.0 per cent increased fat was found in 35 to 45 years of age group and 133.2 per cent increased fat was found in 25 to 35 years of age group. 95.0 per cent muslim people were keeping fast, 5.0 per cent muslim people were not keeping fast, 68.0 per cent muslim people were consuming three meals per day, 32.0 per cent muslim people were consuming two meals per day, 42.0 per cent respondents were consuming outside food most often, 37.0 per cent of respondents were consuming outside food daily, 12.0 per cent respondents were consuming outside food once in a week, 90.0 per cent muslim respondents preferred spicy food and 10.0 per cent muslim respondents were prefering plain food.

Keywords

Dietary Habits, Energy, Protein, Fat.

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Vinita Singh ¹, Pooja Singh ¹

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

Abstract

One of the five fundamental rituals of Islam, the religion professed by over one billion people, is fasting during the month of Ramadan, muslims (Sunni) neither eat nor drink anything from dawn till sunset (Bener et al., 2001). Maximum 25.96 per cent increased calcium was found in 25 to 35 years of age group and 11.61 per cent of increase calcium was found in 35 to 45 years of age group. Maximum 20.33 per cent increased vitamin A was found in 35 to 45 years of age group and 12.28 per cent deficient vitamin A was found in 25 to 35 years of age group. Maximum 25.85 per cent deficient folic acid was found in 25 to 35 years of age group and 25.75 per cent deficient folic acid was found in 35 to 45 years of age group. Riboflavin and folic acid intake was found lower as compared to recommended dietary allowances and thiamine content was found high because they were consumed biryani in their diet. 22.0 per cent of muslim people were having joint pain frequently while 15.0 per cent of were having occasional joint pain problem,18.0 per cent were having frequently high B.P while 10.0 per cent occasional high B.P problem, 5.0 per cent of muslim people were having any other history of disease,100.0 per cent respondents were doing worship in the morning and believe in religion, 58.0 per cent respondents were going to morning walk 46.0 per cent respondents were doing any field work in the morning, 26.0 per cent respondents were going to place work by vehicle ( car / two wheeler).

Keywords

Vitamin, Minerals, Morbidity Pattern, Life Style.

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