Shashi Jain

Dietary Adequacy of Pregnant Women of Four District of Rajasthan

Abstract The present study was concluded on 500 pregnant women residing in four district of Rajasthan viz. Udaipur, Alwar Sriganganagar and Bikaner to assess their nutritional profile. A pretested interview schedule used to collect the background information about the family and the subject. Dietary adequacy was assessed by 24 hour recall method using standardized cup set. The mean intake of different food stuffs consumed was computed for a day and compared with the balanced diet. The nutrient intake was calculated using nutritive value given in food composition table. Mean intake of nutrients was compared with the recommended dietary allowances reported. Results revealed that diet of women was inadequate in all the food groups except fat, roots and tubers and other vegetables. The most limiting nutrients in their diet were energy, protein, iron, calcium, carotene and folic acid. Statistical analysis portrays that intake of protein, energy, calcium and iron were significant at p < 0.001 levels in all the district.

Nutrient potential of watermelon (Citrullus lanatus) seeds and its incorporation in product preparation

The water melon seeds were analyzed for its different properties such as the physico-chemical and functional properties and nutritional properties. The seeds were also incorporated in products to assess the acceptability. Watermelon seeds have been protected with hard cover which is to be removed for the use of seeds in products. The water melon seed revealed as light cream in colour and oval in shape. The average seed length was 8.01±1.02 (mm) and weight was 0.82±0.1(g) and volume 3.42 (ml), respectively. Water absorption capacity (%) found 116.3±0.1 and the least gelatinization capacity was 29.7±0.2. The result of proximate composition of watermelon seeds reveals that moisture content of seed was low 4.9 g, ash content of the seeds was 2.9 g, fat content was good which was 48.9 g, protein content was 32.6 g and energy value was high 619 kcal per 100 g. The powder was incorporated in recipes at 5 per cent, 8 per cent and 10 per cent. The overall acceptability scores of developed product ranged from 6.7 to 7.4 on 9 point hedonic scale. The results of proximate analysis indicated that watermelon seeds had the higher value of protein, fat, ash, oil and fibre contents. It is concluded that water melon seeds flour can be successfully incorporated in vegetable gravy.

Incorporation of Groundnut Meal in Selected Products after Removal of Aflatoxin

Abstract Groundnut meal is the high protein by-product remaining after commercial extraction of peanut oil.Groundnut meal applications are limited because of typical high concentrations of aflatoxin. In the present studytechnology was developed to prepare protein rich powder from an oil extracted groundnut. To make the meal freefrom aflatoxin four treatments were employed viz. ether treatment, heat treatment, acid-alkali treatment andhomestead acid-alkali treatment. After each treatment, the powder was subjected to analysis of protein andaflatoxin and acceptability for sensory characteristics. A reduction ranged from 17.86 to 100 percent of aflatoxinand 29.17 to 70.47 percent of protein. A comparative evaluation of four powders indicated that homestead acidalkali treatment is free from aflatoxin and containing 10.09gm of protein. This powder was incorporated in threeproducts, that is, batti, besan laddu, and sweet biscuits at 35 and 50 percent level. Acceptability was assessed on 9point hedonic rating scale. The mean overall acceptability of reference, 35 percent and 50 percent incorporated batti were 8.1, 7.2 and 6.3, besan laddu 8.0, 7.3 and 6.8 sweet biscuits 7.6, 7.4 and 6.5 respectively, revealing that the developed powder is acceptable at moderate level in various products. No significant difference (P>0.05) wasfound between reference and 35 percent incorporated product and between 35 and 50 percent incorporated products. However, the 50 percent incorporated product scored significantly lower than the reference, specificallyfor colour and appearance. The study concluded that aflatoxin can be removed from groundnut meal and further, can be used in different recipes as protein source.

Assessment of consumer acceptability and market potential of convenience foods developed from buckwheat (Fagopyrum esculentum)

Common buckwheat (Fagopyrum esculentum) is a broad-leafed herbaceous annual. It belongs to the family Polygonaceae, which is generally referred to as the buckwheat (Soral-CEmietana, 1987). Buckwheat has gained an excellent reputation for its nutritious qualities in the human diet. Its renewed popularity stems from its many bioactive components, which have been shown to provide various health benefits much sought after in natural foods (Eggum and Kreft et al., 1981). Convenience foods are a class of foods which impart convenience to the consumers by way of little or no requirements of major processing or cooking before their consumption. In the present study, consumer acceptability and market potential of convenience foods were assessed. Biscuit, Namkeen, Papad, Pasta, Idli mix were prepared through incorporation of buckwheat whole flour. Consumer acceptability and market potential were assessed through interview schedule. It was found that ready to eat foods as Biscuit and Namkeen were preferred more by consumers and shopkeepers as compared to ready to cook food and Idli mix.