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Nikhat Perween ¹, Ranu Prasad ¹, Ramesh Chandra ², Rakhi ²

Affiliations
1 College of Home Science and Women 's Development, Allahabad Agricultural Institute-Deemed University, Allahabad-211007 (U.P.), IN
2 College of Food and Dairy Technology, Allahabad Agricultural Institute-Deemed University, Allahabad- 211007 (U.P.), IN

Abstract

Buttermilk is a high quality food product and offers a good nutrition for adults through its composition similar to that of skim milk. Buttermilk is one of the by-products, which is often wasted and drained. Sweet cream buttermilk is fairly nutritious comprising of 0.4 per cent fat, 3.4 per cent protein, 4.5 per cent lactose, 0.7 per cent ash, 91 per cent water and fresh enough to be used in the form of dairy beverages, toned milk yoghurt and other dairy products.

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Ramesh Chandra ¹, Ranu Prasad ², Vandana Tripathi ³, Tanweer Alam ³

Affiliations
1 Department of Dairy Technology, College of Food & Dairy Technology, AAI-DU, Allahabad - 211 007, IN
2 Department of Foods and Nutrition College of Food Nutrition and Home Science AAI-DU, Allahabad - 211 007
3 Department of Foods and Nutrition College of Food Nutrition and Home Science AAI-DU, Allahabad - 211 007, IN

Abstract

Khoa is a partially dehydrated, heat desiccated milk product and it is widely used as a base material for preparation of sweets like peda, burfi, gulabjamun, kalakand etc. The traditional dairy products have always occupied a place of prominence in Indian dietary system. It has been estimated that about 50-55 per cent of milk produced in India is being converted into a variety of traditional dairy products of which 7.0 per cent of milk is used for the manufacture of khoa, mostly in private and organized sectors.

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Madhvi Daniel ¹, Ranu Prasad ², Sushma ³

Affiliations
1 Department of Food and Nutrition, Ethelind School of Home Science, Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad (U.P.), IN
2 Department of Food and Nutrition, Ethelind School of Home Science, Sam Higginbot tom Institute of Agriculture, Technology and Sciences, Allahabad (U.P.), IN
3 Department of Biochemistry and Bioprocess Technology, Jacob School Biotechnology and Bio-engineering, Sam Higginbottom Institute of Agriculture, Technology and Sciences, Allahabad (U.P.), IN

Abstract

Present study was undertaken with the objective of investigating the role of calcium in modulating obesity and its effect on fecal fat excretion and lipid profile. When high calcium diet from different sources was administered, it was observed that dairy sources of calcium produced significant difference in total cholesterol (t=4) and HDL (t=3.1) levels. Although some decline was observed in lipid profile of group III (non-dairy source) and group V (supplemental calcium) but it was not significant as compared to the effect produced by dairy sources of calcium. Dairy sources of calcium produced markedly greater weight reduction (10.6 g) in obese rats followed by non-dairy sources of calcium (5.3 g) and supplemental calcium (3 g). Dairy sources of calcium induce weight loss to a greater extent than do non-dairy and supplemental sources of calcium.

Keywords

Calcium, Lipid Profile, Body Weight, Management.

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Sofia Rani Saggu ¹, Ranu Prasad ², Anisha Verma ²

Affiliations
1 Food Nutrition and Public Health, Sam Higginbottom University of Agriculture, Technology and Sciences, Naini, Prayagraj, Uttar Pradesh - 211 007, IN
2 Food Nutrition and Public Health, Sam Higginbottom University of Agriculture, Technology and Sciences, Naini, Prayagraj, Uttar Pradesh - 211 007, IN

Abstract

The micronutrient Iodine is essential throughout life especially during fetal brain development. The deficiency of which is deemed the single most important cause of preventable mental retardation. Iodine Deficiency Disorders (IDD) is manifested in infancy and childhood, which are primarily influenced by low iodine levels in pregnancy. Using iodised salt is a key to ensure elimination of IDD, for which the knowledge and awareness of iodised salt are of prime importance. The study was aimed to determine the knowledge of iodine nutrition and its association with awareness and usage of iodised salt among pregnant women living in eastern UP. Hospital-based cross-sectional study was conducted through random sampling on 200 pregnant women at the regional women’s hospital, Prayagraj, Uttar Pradesh, India. A pre-tested interview schedule was used to assess knowledge. Scores and descriptive statistics were analyzed, bivariate analyses were employed to describe and determine the association among variables. Mean age of respondents was 25.23 ±3.75. The majority of the population belonged to the lower middle (38%) and upper lower class (36%). Nearly half had heard of the nutrient ‘Iodine’ and 37% self-reported usage of iodised salt whereas usage as per brand was 81%. The mean knowledge score was 1.53. Three-fourths of the respondents (74.5%) had a low level of knowledge and a quarter of the respondents (25.5%) had a high level of knowledge. These scores were significantly associated with socioeconomic status, usage of iodised salt (both self-reported and brand used) and with an awareness of iodine as an essential nutrient and its deficiencies (p<0.05). The study shows a significant disparity between knowledge of iodised salt, its use and actual consumption, which can be attributed to successful Universal Salt Iodisation; however, the disparity highlights the need for strategic awareness schemes in women of reproductive age.

Keywords

Iodine Deficiency, Knowledge, Awareness, Iodised Salt, Pregnancy, Iodine Nutrition

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