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Neha Kapoor ¹, Anita Kochhar ¹, Madhu ¹, Vandana Kochhar ²

Affiliations
1 Department of Food and Nutrition, College of Home Science, Punjab Agricultural University, Ludhiana, Punjab, IN
2 Department of Processing and Food Engineering, College of Home Science, Punjab Agricultural University, Ludhiana, Punjab, IN

Abstract

A health drink was prepared by using whey water, pearl millet, broccoli leaf powder, banana and jaggery at three different levels i.e. S₁ with 5g pearl millet, 2.5g broccoli leaf powder, 50g banana, 10g jaggery and 82.5 ml whey water, S₂ with 5g pearl millet, 3g broccoli leaf powder, 50g banana, 10g jaggery and 82.5 ml whey water and S₃ with 5g pearl millet, 3.5g broccoli leaf powder, 50g banana, 10g jaggery and 82.5ml whey water. The developed health drink was organoleptically evaluated by a panel of judges and students by using nine-point hedonic scale. Both the panels gave the highest overall acceptability scores to the S₁ level. The most acceptable level was chemically analyzed for proximate composition, available carbohydrates, vitamins and minerals and anti nutritional factors by using standard methods. Hundred milligram of developed drink was analyzed for proximate composition showed that it had 61.43g of moisture, 2.9g of crude protein, 0.4g of crude fat, 1.2g of crude fibre, 2.2g of ash, 31.87g of carbohydrates and provided 142.68 Kcal of energy. Developed health drink had 21.7g total soluble sugars, 7.9g of reducing sugars, 13.8g of non-reducing sugars and 9.8g of starch. The concentration of minerals iron and calcium in the drink was 2.96 mg and 167 mg, respectively. The concentration of vitamins, ascorbic acid and β-carotene was 5.6 mg and 1568 μg, respectively. The amount of total phenols, oxalates and phytin phosphorus in the drink was 18.2 mg, 22.5 mg and 32.68 mg, respectively.

Keywords

Adolescent Girls, Banana, Broccoli Leaves, Health Drink, Jaggery, Pearl Millet, Whey Water

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Uttara Singh ¹, Anita Kochhar ¹

Affiliations
1 Department of Food and Nutrition, College of Home Science, Punjab Agricultural University, Ludhiana, Punjab, IN

Abstract

One hundred twenty non-insulin dependent diabetic subjects were selected from Punjab Agricultural University and Civil Hospital of Ludhiana. The selected subjects were divided into four groups viz., group I, II, III and IV having thirty subjects each. The subjects of group I were not given any treatment. The nutrition education was given for three months after fifteen days interval to the subjects of group II, III and IV through individual and group contact and gain in nutrition knowledge was assessed after the study. The mean daily intake of green leafy vegetables, other vegetables and fruits increased significantly (P=0.01) in the subjects of group II, III and IV and a non-significant increase (P=0.01) was seen in the subjects of group I. The mean energy, carbohydrates, protein and fat intake decreased significantly (P=0.01) in the subjects of group II, III and IV and a non-significant decrease (P=0.01) was seen in the subjects of group I. Therefore, it can be reported from the results that supplementation of bael (Aegle marmelos L.) leaf, pulp and seed powder along with nutrition counseling significantly improved the food and nutrient inake of the diabetic patients.

Keywords

Bael, Aegle Marmelos L., Pulp And Seed Powder, Blood Glucose, Lipid Profile, Energy, Nutrition Counseling

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Madhu ¹, Anita Kochhar ², Neetu ²

Affiliations
1 Department of Food and Nutrition College of Home Science Punjab Agricultural University, Ludhiana Punjab, IN
2 Department of Food and Nutrition, College of Home Science Punjab Agricultural University, Ludhiana Punjab, IN

Abstract

Synbiotics is the term used for a mixture of probiotics (live microbial feed additives that beneficially affects the host animal) and prebiotics (non-digestible food ingredients that beneficially affect the organism). The manipulation of composition of the gut microbiota in infants and adults through dietary supplementation is possible by probiotic/prebiotic/synbiotic therapies. Probiotic products (dietary supplements containing potentially beneficial bacteria or friendly bacteria) and prebiotics (mainly oligosaccharides and disaccharides) make up an important part of maintaining intestinal health. The probiotics use the prebiotics as a food source, which enables them to survive for a longer period of time inside the human digestive system than would otherwise be possible. Synbiotics (probiotics + prebiotics) enable to improve the viability of probiotics and to deliver specific health benefits. Probiotic/prebiotic/ synbiotic characteristics include antimicrobial, anticarcinogenic, antidiarrheal and antiallergenic qualities, osteoporosis prevention, ulcerative colitis, reduction in serum fats and blood sugars, regulation of the immune system and treating liver-related brain dysfunction. Age-related changes in gut physiology, microbiota and mucosal immune response are well established. Moreover, exposure to different challenges during life such as early encounter of environmental insults in the newborn, infant formula feeding, antibiotic treatment, gastrointestinal diseases and stress, also interferes with the normal development and balance of the healthy gut microbiota. Therefore, the current short review gives an overview of today's main aspects of the effect of fibres, probiotics and synbiotics on the health and immune system in different life-stages.

Keywords

Synbiotic, Probiotics

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Sherry Kapoor ¹, Rajbir Sachdeva ¹, Anita Kochhar ¹

Affiliations
1 Department of Food and Nutrition, College of Home Science, Punjab Agricultural University, Ludhiana-141004, Punjab, IN

Abstract

Diabetes is a chronic disease marked by higher level of blood glucose from defects in insulin production, insulin action or both. India has the maximum number of diabetic patients in the world and this had given the country the dubious distinction of being the "Diabetic Capital" of the world. Diabetes mellitus with its devastating consequences has assumed epidemic proportions as its prevalence is on a rise globally.

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Vani Bansal ¹, Rajbir Sachdeva ¹, Anita Kochhar ¹

Affiliations
1 Department of Food and Nutrition, College of Home Science, Punjab Agricultural University, Ludhiana - 141004, Punjab, IN

Abstract

With 100 million people affected by heart related diseases, India is set to be the heart disease capital of the world by 2010. India will have 62 million patients with heart disease by 2015, compared to 16 million in the US. The rate of heart attacks among Indians younger than 45 years of age in the last three years was five times higher than in other populations. If urgent preventive steps are not taken, heart attack deaths in India are likely to double by 2015. It is predicted by the year 2015, almost 20 million people will die from CVD, mainly from heart diseases and stroke.

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Ruchi Gupta ¹, Rajbir Sachdeva ¹, Anita Kochhar ¹

Affiliations
1 Department of Food and Nutrition, College of Home Science, Punjab Agricultural University, Ludhiana, IN

Abstract

Coronary Heart Disease (CHD) is one of the major causes of mortality and morbidity in population of both developed as well as developing countries. The prevalence of CHD in Indian subcontinent is presently one of the highest and is further on an increase and India faces a major challenge of adult morbidity and mortality due to cardiovascular diseases like CHD and hypertension, in India, heart attack ranks second in the ten selected diseases which are responsible for deaths. It is reported that in every one minute, five people die of heart attack in India and it is expected that sixty per cent of the world's cardiac patients would be Indians by the year 2010. In the year 2003, the prevalence of CHD in rural and urban areas of India was estimated to be 3-4 and 8-10 per cent which was two and six folds respectively higher when compared to the prevalence 40 years ago.

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Sahiba Dhindsa ¹, Anita Kochhar ¹, Rajbir Sachdeva ¹

Affiliations
1 Department of Food and Nutrition, Punjab Agricultural University, Ludhiana, IN

Abstract

India has been declared as the Diabetic Capital of the World. The International Diabetes Federation estimates that number of diabetic patients In India doubled from 19 million In 1995 to 40.9 million in 2007. It is projected to increase to 69.9 million by 2025. In developing countries like India, diabetes occurs at a younger age affecting the most productive years of their lives. Although, the modern allopathic system of medicine is greatly accepted in the treatment of diabetes it has not been able to reach remote rural areas due to various reasons in India.

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Anita Kochhar ¹, Neha Sharma ¹, Rajbir Sachdeva ¹

Affiliations
1 Department of Food and Nutrition, College of Home Science, Punjab Agricultural University, Ludhiana, IN

Abstract

The incidence of diabetes mellitus is increasing all over the world and is becoming a problem of significant importance. Diabetes mellitus is a disorder of carbohydrate metabolism and World Health Organisation (WHO) has declared India as the diabetic capital of world.

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Rachana Srivastava ¹, Anita Kochhar ¹, Rajbir Sachdeva ¹

Affiliations
1 Food and Nutrition, PAU, Ludhiana, IN

Abstract

Diabetes mellitus is a chronic disease characterized by elevated blood glucose level resulting from defects in insulin secretion, insulin action or both, Juvenile diabetes or Type 1 diabetes results from autoimmune beta cell destruction that leads to insulin deficiency. It results from synergistic effect of genetic, environmental and immunological factors that ultimately destroy the pancreatic beta cells.

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Kiran Grover ¹, Charanjeet K. Hira ¹, Balwinder K. Sadana ¹, Anita Kochhar ¹, Sukhwant K. Mann ¹

Affiliations
1 Department of Foods and Nutrition, Punjab Agricultual University, Ludhiana-141004, IN

Abstract

Rural women in India as well as in most of developing countries have been a neglected lot. They have not been actively involved in the main stream of development, even though they represent a major section of population and labour force. They are invisible workers and their share of contribution is not duly recognized. In Indian society, women are the providers of nutrition within the household but themselves are affected by malnutrition. The advent of green revolution in punjab has brought overall prosperity to its peasantry.

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Uttara Singh ¹, Anita Kochhar ²

Affiliations
1 Department of Food and Nutrition, Bindeshwari Mahavidyalay, Ambedkar Nagar (U.P.), IN
2 Department of Foods and Nutrition, Government Home Science College, Chandigarh (U.T.), IN

Abstract

The selected subjects were divided into four groups viz., group I, II, III and IV having thirty subjects each. The subjects of group I was not given any treatment. The subjects of group II, III and IV were supplemented with 2 g of bael (Aegle marmelos L.) leaf, pulp and seed powder, respectively for a period of three month and supplementation was continued along with nutrition counseling for the next three months. The nutrition education was given for three months after fifteen days interval to the subjects of group II, III and IV through individual and group contact and gain in nutrition knowledge was assessed after the study. There was a significant decrease (p≤0.01) in calcium, phosphorus, magnesium and significant increase (p≤0.05) of zinc and iron (p≤0.01) by the subjects of group II, III and IV.

Keywords

Bael, Mineral Content, Type 2 Diabetics.

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Amardeep Kaur ¹, Anita Kochhar ¹

Affiliations
1 Department of Food and Nutrition, Punjab Agricultural University, Ludhiana (Punjab), IN

Abstract

Protein energy malnutrition continues to be a major health burden in developing countries and the most important risk factor for illnesses and death especially among young children. Increasing potato production with inadequate, expensive and unevenly distributed refrigerated storage facilities in the country has resulted in frequent gluts in the market causing economic loss to the farmers and wastage of precious foods. Keeping in mind the best utilization of potatoes, flour was prepared from variety Kufri Pukhraj by washing, peeling, slicing, blanching, dipping in 10 per cent salt solution and then in 0.05 per cent potassium metabisulpite, tray dried and ground to fine powder. It was used for preparing value added products like burfi, mathi, seviyan, panjiri and halwa and was organolepticaly evaluated using nine point hedonic rating scale. Accepted level of potato flour in different products like burfi was 20 per cent, mathi 25 per cent, seviyan 30 per cent, panjiri 40 per cent and halwa 50 per cent. Overall, acceptability scores of the products was 8.38 in burfi, 8.08 in mathi, 8.36 in seviyan, 8.2 in panjiri and 8.04 in halwa. Nutritional evaluation of the developed products was also done by using standard methods. Products were found highly nutritious and these can be easily supplemented to eradicate malnutrition among the children. Burfi provides 13.88g protein, 4.56mg iron and 48.67mg calcium. Mathi provides protein 9.20g, iron 1.75mg and 17.46mg calcium/100g of the product. Seviyan provides 11.23g protein, 4.96mg iron and 43.96 mg calcium. Panjiri provides protein 13.16g, iron 3.26mg, calcium 29.38mg. Halwa provides protein 11.51g, iron 4.99mg and calcium 34.94mg/100g of the product. Microbial testing of potato flour revealed that the potato flour can be kept safely in polyethylene bags for three months without any spoilage. Highly acceptable products were popularized among the self help groups by giving them lectures and demonstrations for nutritional and health benefits of children.

Keywords

Potato Flour, Organoleptic Evaluation, Proximate Composition, Microbial Estimation.

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Payal Bansal ¹, Anita Kochhar ²

Affiliations
1 Department of Food and Nutrition, Punjab Agricultural University, Ludhiana (Punjab), IN
2 Department of Food and Nutrition, Punjab Agricultural University, Ludhiana(Punjab), IN

Abstract

Protein energy malnutrition is the major concern of nutrition. Malnutrition is an underlying cause of death of 2.6 million children each year - one-third of the global total of children's deaths. Partially defatted peanut flour, is a protein-rich, inexpensive and underutilized product that offers the same health and dietary benefits of peanut with less fat and can be utilized for making value added products to eradicate malnutrition among children. It was prepared by crushing roasted peanuts to extract oil and then grinding the left over meal into flour. Partially defatted peanut flour was blended with cereals and pulses for making five value added products and were evaluated for sensory quality by using nine point hedonic scale and nutritional composition by using standard methods. The acceptable percentage of peanut flour was 5% for soup, 10% for pancake, kheer and 30% for vadiya and papad. Overall acceptability score was 7.2, 8.14, 8.51, 8.12 and 8.4. The developed products were found to be highly nutritious as soup gives 336.39 Kcal of energy, 14.53% protein, 692.73 mg calcium and 9.15 mg of iron. Pancake gives 458.53 Kcal of energy, 22.75% of protein, calcium 56.00 mg and iron 4.84 mg per100g. Kheer provides 390.64 Kcal of energy, 18.10 % of protein, 910.40 mg of calcium and iron 3.24mg/100g. Vadiya gives 385.48 Kcal, 31.00% of protein, 73 mg of calcium and 3.50 mg of iron. Papad provides 415.61 Kcal of energy, 20.58g of protein, 27.50mg of calcium and 2.89mg of iron. The products were popularized among self help groups by giving demonstrations of most acceptable products for their nutritional and health benefits. Microbial estimation of partially defatted peanut flour showed that peanut flour stored in polythene bags is safe after 3 months storage.

Keywords

Peanut Flour, Organoleptic Evaluation, Proximate Composition, Microbial Estimation.

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Madhu ¹, Anita Kochhar ²

Affiliations
1 Department of Food and Nutrition, College of Home Science, Punjab Agricultural University, Ludhiana (Punjab), IN
2 Department of Food and Nutrition, College of Home Science, Panjab Agricultural University, Ludhiana (Punjab), IN

Abstract

The new lifestyle diseases constitute a dual burden the existing problems of undernutrition are persisting while the problem of over nutrition are leading a sharp rise in the incidence of non- communicable lifestyle diseases. There is need to assess to a variety of affordable micronutrient rich greens and vegetables. People ingest a vast diversity of pharmacologically active chemicals in the form of foods. Obtaining vegetables and fruits with enhanced nutritional and medicinal qualities will become a much larger component of private and public breeding programs. Brassica vegetables contain glucosinolates, the metabolic breakdown products of which are potent modulators of xenobiotic- metabolising enzymes that protect DNA from damage.This protective effect has been linked to the presence of glucosinolates in these vegetables. Cruciferous vegetables are an excellent dietary source of phytochemicals including glucosinolates. phenolics and other antioxidants like vitamins like C, K and E as well as dietary essential minerals like Ca, Mg, Na, K, Fe, Zn. Dietary antioxidants (i.e. vitamins, flavonoids) present in broccoli may decrease the risk of certain diseases; like diabetes, cardiovascular diseases, hypertension, cancers, macular degeneration, neurological conditions, rheumatoid arthritis, Helicobacter pylon infection. Glucoraphanin is a glucosinolate found in high concentrations in the Mariner variety of broccoli (Brassica oleracea italica) and other members of the Brassica family. Sulforaphane is the biologically active isothiocyanate produced when glucoraphanin is metabolized by the enzyme myrosinase. Sulforaphane's also has anti-inflammatory effects, inhibits the production of interleukin and tumor necrosis factor-alpha (TNF-x) in rheumatoid T cells. Sulforaphane exhibits broad-spectrum antimicrobial activity, inhibiting the growth of several gram-positive and -negative bacteria.

Keywords

Brassica, Glucosinolates, Phenolics, Antioxidants, Vitamins, Tumor Necrosis Factor-Alpha (TNF-x), Sulforaphane.

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