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Verma, Ranjana
- Nutritional Evaluation of Iron Rich Lehyams Prepared By Using Underutilized Green Leafy Vegetables
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Affiliations
1 Department of Food Science, Nutrition and Technology, College of Home Science, CSK HP Krishi Vishvavidyalaya, Palampur-176 062, IN
1 Department of Food Science, Nutrition and Technology, College of Home Science, CSK HP Krishi Vishvavidyalaya, Palampur-176 062, IN
Source
Himachal Journal of Agricultural Research, Vol 43, No 2 (2017), Pagination: 117-120Abstract
Lehyam is a semisolid jam like product prepared by using jaggery or sugar with added flavouring such as spices, cooked with the prescribed liquid till the correct consistency is obtained. In the present investigation lehyams were prepared by using underutilized green leafy vegetables namely Cauliflower leaves and Colocasia leaves. The prepared products were got organoleptically evaluated and found acceptable. Iron content was found as 43.87 and 38.49 mg and calcium content as 13.40 and 194.2 mg per 100g,whereas ascorbic acid was observed as 164.99 and 94.16mg and p-carotene content as 411.78 and 1267.82fig per lOOg in Cauliflower leaves and Colocasia leaves lehyams, respectively. Thus the developed iron rich products sufficient in essential nutrients would prove to be useful to combat iron deficiency especially in the growing children.Keywords
Lehyam, Colocasia Leaves, Cauliflower Leaves, Nutrients.Full Text
References
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- Ashok CK, Divya MSS, Joshna A , Lakshmi SM and D Satheesh KD. 2013. A review on south Indian edible leafy vegetables. Journal of Global Trends in Pharmaceutical Sciences 4 (4): 1248-1256.
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- Saha, J, Biswal,AK and Deka SC. 2015. Chemical composition of some underutilized green leafy vegetables of Sonitpur district of Assam, India. International Food Research Journal 22(4): 1466-1473.
- Sheela K, Nath KG, Vijayalakshmi D, Yankanchi GM and Patil RB J. 2004. Proximate composition of underutilized green leafy vegetables in Southern Karnataka. Human Ecology 15 (3): 227-229.
- Silva JD. 2014. Nutritional quality and health benefits of vegetables: A Review. Food and Nutrition Sciences 3:1354-1374.
- Wargovich MJ. 2000. Anticancer properties of finits and vegetables. HortScience 35: 573-575.
- Nutritional Evaluation of Buckwheat Genotypes and its Utilization in the Preparation of Supplemented Biscuits
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Authors
Affiliations
1 Department of Food Science, Nutrition and Technology, C.S.K. Himachal Pradesh Krishi Vishvavidyalaya, Palampur (H.P.), IN
1 Department of Food Science, Nutrition and Technology, C.S.K. Himachal Pradesh Krishi Vishvavidyalaya, Palampur (H.P.), IN
Source
Food Science Research Journal, Vol 9, No 2 (2018), Pagination: 347-352Abstract
Six buckwheat samples were analyzed for physico-chemical characteristics. Crude protein, crude fat, ash, crude fibre, free fatty acids, free amino acids and trypsin inhibitor activity were assessed using standard methods. Attempts were made to utilize buckwheat grains flour in preparation of biscuits. Biscuits were supplemented with 10, 20, 30 and 40 per cent buckwheat flour. The prepared biscuits were evaluated for nutritional profile and sensory acceptability. Results of the study revealed that nutritionally rich and organoleptically acceptable biscuits can be prepared using buckwheat flour upto 40 per cent level of supplementation. Development of buckwheat fortified products will not only help cultivation and consumption of nutritionally and medicinally rich underutilized crop but will also help to combat the problem of malnutrition in vulnerable sections of society as buckwheat proteins have better amino acid composition with high levels of lysine.Keywords
Buckwheat, Nutritional, Functional, Organoleptic, Biscuits.
References
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- Sharma, Y. (2006). Physico-chemical, nutritional and product development properties of underutilized crops of Himachal Pradesh. M.Sc. Thesis, Department of Food Science and Nutrition, College of Home Science, CSK Himachal Pradesh Agricultural University, Palampur, Himachal Pradesh (India).
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- Food Consumption Pattern and Nutrient Intake in Selected Blocks of Palampur Tehsil of Kangra District of Himachal Pradesh
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Authors
Affiliations
1 Department of Food Science, Nutrition and Technology, CSK Himachal Pradesh Krishi Vishvavidyalaya Palampur - 176 061 (HP), IN
1 Department of Food Science, Nutrition and Technology, CSK Himachal Pradesh Krishi Vishvavidyalaya Palampur - 176 061 (HP), IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 56, No 3 (2019), Pagination: 299-309Abstract
Economic growth is typically accompanied by improvements in a country’s food supply, both quantitative and qualitative, and a gradual reduction in nutritional deficiencies. It also brings about changes in the production, processing, distribution and marketing of food. Diets evolve over time and are influenced by factors such as income, prices, individual preferences and beliefs, cultural traditions, as well as geographical, environmental, social and economic factors. The economic growth in a country eventually leads to a shift in food preferences and consumption pattern and affects nutritional status of the people. This study aims to gather knowledge about food consumption pattern and nutrient intake of respondents of selected blocks of Palampur Tehsil. Palampur Tehsil was selected purposely as it represents the cosmopolitan population. The food consumed by the subject was determined by using 24 hr recall method. The actual intake of food was calculated by using standard nutritive values and RDA (Recommended Dietary Allowances) of NIN (National Institute of Nutrition, Hyderabad). The results were presented in tabular form using average, percentage and NAR (Nutrient Adequacy Ratio) value. Results show that maximum number of respondents were non-vegetarian. The per capita intake for cereal was higher in Baijnath (436.00±9.08 g/day), followed by Bhawarna (430.33±2.11 g/day) and Panchrukhi (426.43±15.81 g/day) respectively as compared to RDA (400 g/day). The per capita intake of pulses (g/day) was less as compared to RDA in Baijnath (65.30±2.21g/day) and Bhawarna (69.49±2.13 g/day). A slightly higher consumption of pulses was observed in Panchrukhi (81.69±2.54 g/day). The higher number of non vegetarian were from Panchrukhi (90%) followed by Baijnath (73.33%) and Bhawarna (60%) blocks respectively. Per capita consumption of vegetables was significantly less in Panchrukhi (198.77±8.69 g/day), Baijnath (277.69±10.62g/day) and Bhawarna (301.00±14.20g/day it is at par with RDA (300 g/day). The consumption of ‘milk and milk products’ was highest in Bhawarna (375.56±22.95 g/day), followed by Baijnath (344.62± 14.99 g/day) and Panchrukhi (212.81±20.82 g/day). Consumption of ‘fats and oils’ by the respondents in all blocks were higher as compared to RDA (30 g/day).
Keywords
Food Consumption Pattern, Nutrient Intake, Nutrient Adequacy Ratio and RDA.References
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- Development and Storage Stability of Multi Seed Energy Bars for Sports Persons
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Authors
Affiliations
1 Department of Food Science, Nutrition and Technology College of Community Science, CSK Himachal Pradesh Krishi Vishvavidyalaya, Palampur-176 062, IN
2 Department of Livestock Farm Complex, DGCN COVAS, CSKHPKV, Palampur-176 062, IN
1 Department of Food Science, Nutrition and Technology College of Community Science, CSK Himachal Pradesh Krishi Vishvavidyalaya, Palampur-176 062, IN
2 Department of Livestock Farm Complex, DGCN COVAS, CSKHPKV, Palampur-176 062, IN
Source
Himachal Journal of Agricultural Research, Vol 47, No 1 (2021), Pagination: 66-76Abstract
The present investigation was carried out to develop and characterize the energy bars for the sports person using different seeds viz., Flax seeds, Chia seeds, Pumpkin seeds. Bars were prepared by using multi seeds blended at various levels viz., 5, 10, 15 and 20 per cent by using finger millet as a base. Proximate parameters estimation was done to assess the nutritional profile of all the developed energy bars. The results revealed that Flaxseed blended energy bar with 15 per cent and 20 per cent composition obtained highest crude protein i.e. 12.93 & 13.28 per cent and energy 444.67 & 452.69 kcal/100g when compared to other treatments. The proximate parameters of all the energy bars varied non- significantly during the storage period up to thirty days. Therefore, Flaxseed energy bars with 15 per cent and 20 per cent composition can be recommended to the sports person to meet their nutritional requirement and as a quick source of energy.Keywords
Sports Nutrition, Energy Bars, Flax Seed, Chia Seed, Pumpkin Seed.Full Text
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- Standardization, Preparation and Evaluation of Dheu (Artocarpus lakoocha) Based Toffee
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Authors
Affiliations
1 Department of Foods Science Nutrition and Technology, College of Community Science, CSK Himachal Pradesh Krishi Vishvavidyalaya, Palampur-176 062, IN
1 Department of Foods Science Nutrition and Technology, College of Community Science, CSK Himachal Pradesh Krishi Vishvavidyalaya, Palampur-176 062, IN
Source
Himachal Journal of Agricultural Research, Vol 47, No 2 (2021), Pagination: 228-234Abstract
Many of the underexploited fruits have nutritional, therapeutic and medicinal values and holds lots of potential to become as new fruit crops. Dheu is among such potential fruits which is neglected from post harvest technological view point. It contains some valuable nutrients such as ascorbic acid and fibre and minerals. In dheu based toffee the acceptability scores was increased with blending with papaya. The product was found to be acceptable during storage upto 90 days. The results revealed that with the addition of papaya the ascorbic acid content of toffee decreased significantly from 31.20 mg/100g to 24.0 mg/100g. With increase in proportion of papaya pulp in dheu pulp, scores for texture of toffee decreased from 8.05 to 7.90. Similarly, the mean scores for overall acceptability for fresh toffee were 8.15 which decreased to 7.89 in toffee prepared with 50:50, dheu and papaya pulp. Although, the overall acceptability scores decreased with storage but the values ranged between liked moderately to liked very much. In the present scenario, where lot of emphasis is being laid on the consumption of health foods, development of such products may help the consumers to harness the nutritional and medicinal properties of such fruits.Keywords
Dheu, Pulp, Toffee, Sensory Evaluation, Ascorbic Acid.Full Text
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