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Singh, Rashmi
- An Iron Rich Food Supplement:Niger Seed Laddoo
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Authors
Affiliations
1 Department of Home Science, AM P.G. College, Banaras Hindu University, Varanasi (U.P.), IN
2 College of Home Science, C.S.A. University of Agriculture and Technology, Kanpur (U.P.), IN
1 Department of Home Science, AM P.G. College, Banaras Hindu University, Varanasi (U.P.), IN
2 College of Home Science, C.S.A. University of Agriculture and Technology, Kanpur (U.P.), IN
Source
Food Science Research Journal, Vol 8, No 2 (2017), Pagination: 187-190Abstract
In India where Iron Deficiency anemia is a most common health problem, there is a need to know about the iron rich food supplements. These supplements should be including in our daily diet. Niger seed (Guizotia abyssinica) is a type of oilseed crop which is reported to be containing very high amount of iron in plant based foods and may be of immense help in improving the iron status of vulnerable population group. In the present study, an iron rich food supplement i.e. niger seed Laddoo has been prepared and its nutrient analysis was done by standard procedure. This study showed that the supplement made with two parts of niger seeds and one part of jaggery i.e. 2:1 ratio was found to be more acceptable. The highly accepted variation was analyzed for its biochemical composition. It contained 20.71 g protein, 34 g of fat, 7.83 g crude fibre, 213 mg calcium, 42.61 mg iron, 4.7 g ash per 100 g of Laddoo. It was concluded in the present study that niger seed Laddoos had a large amount of nutrients among other plant foods. Due to its easy availability and convenient method to prepare the Laddoo, it can be used for preventing anaemia and malnutrition.Keywords
Niger Seeds, Iron, Supplement, Food.References
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- Barnwal, Deepika, Singh, Rashmi and Singh, Rajendra (2011). Impact of Niger seed Laddoo supplementation on iron status of adolescent girls. Indian J. Preventive & Soc. Med., 42(3): 283-287.
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- Nutritional Contribution of Mid Day Meal in Daily Energy and Protein Intake of Primary School Children in Kanpur District
Abstract Views :170 |
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Authors
Affiliations
1 Department of Food Science and Nutrition, C.S.A. University of Agriculture and Technology, Kanpur (U.P.), IN
1 Department of Food Science and Nutrition, C.S.A. University of Agriculture and Technology, Kanpur (U.P.), IN
Source
Food Science Research Journal, Vol 8, No 2 (2017), Pagination: 203-206Abstract
The concept of mid day meal has long history in India. In 1925, a mid day meal programme was introduced for children belonging to poor socio-economic status in Madras corporation area. It has been reported that mid day meal has catered to the nutritional needs of school children in both urban and rural areas. The present study was, therefore, an attempt to evaluate the nutritional contribution of mid day meal to the actual daily nutrient intake of primary school children. To attain the objective of the study, two hundred school children in the age group 6-12 years were selected from urban and rural areas using purposive random sampling. Hundred primary school children were selected from both the areas. Results of the survey conducted in 6 primary schools of Kanpur revealed that cyclic menu for six days was being followed by the schools undertaken in the study. It was found that Tahari and milk was the most liked (59%) meal, followed by Dal chawal (45%), Dal roti (35%), Roti sabji (31%) and least preferred meal was Sabji chawal (30%). The energy content of six days menu varied from 350-442 Kcal which is below the recommended norms of 450 Kcal.Keywords
Mid Day Meal, Protein Intake, Primary School Children, Health, Malnutrition.References
- ICMR (2010) Nutrient requirements and recommended dietary allowances for Indians. National Institute of Nutrition, Indian Council of Medical Research, Hyderabad, India.
- Kumari, S.R., Devi, M.S. and Rani, B.S. (2009). Impact of mid day meal programme in tribal areas of east Godavari district of Andhra Pradesh. J. Community Guidance & Res., 26 (1) : 49.
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- Verma, S. and Grover, K. (2009). A report on mid day meal: Evaluation of mid day meal scheme in Punjab. Punjab Agricultural University, Ludhiana, Punjab (India).
- Sachdeva, Monika and Davar, Vinti (2014). Clinical profile of mid day meal beneficiaries of primary schools in Kurukshetra District. J. Nursing & Health Sci., 3 (1) : 01-04.
- Sensory Perception of Whey Enriched Cookies
Abstract Views :176 |
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Authors
Affiliations
1 Department of Food Science and Nutrition, C.S.A. Agriculture University and Technology, Kanpur (U.P.), IN
2 Department of Animal Husbandry and Dairy, C.S.A. Agriculture University and Technology, Kanpur (U.P.), IN
3 Department of Agriculture Economics and Statistics, C.S.A. Agriculture University and Technology, Kanpur (U.P.), IN
1 Department of Food Science and Nutrition, C.S.A. Agriculture University and Technology, Kanpur (U.P.), IN
2 Department of Animal Husbandry and Dairy, C.S.A. Agriculture University and Technology, Kanpur (U.P.), IN
3 Department of Agriculture Economics and Statistics, C.S.A. Agriculture University and Technology, Kanpur (U.P.), IN
Source
Food Science Research Journal, Vol 9, No 1 (2018), Pagination: 205-207Abstract
Whey is obtained from milk as a byproduct in the manufacturing of paneer and cheese. The whey contained 6.90% total solids. The protein, fat, ash and carbohydrate/lactose content of whey were 0.87, 0.36, 0.43 and 4.91%, respectively. Low value dairy products such as whey, pose a huge opportunity to be converted into value-added products. The development of nutritionally and highly acceptable balanced protein foods to feed the growing population in under developed countries is receiving increasing attention of the food scientists and nutritionists. This study was planned to evaluate the sensory characteristics of whey enriched cookies prepared from blends of whey and water in the ratio of 25:75, 50:50, 75:25 and 100:0, respectively and subjected to baking temperatures of 175 °C. However the cookies developed after the whey incorporation were equally accepted in following attributes i.e. taste and flavor, body and texture, colour and appearance and overall acceptability as the control samples. Browning of cookies was enhanced with the increased amount of whey due to the Maillard reaction between the additional protein and lactose. Crispiness also increases as whey incorporation increased. The ranking of the product ranged between liked slightly to liked very much. On the basis of nine point hedonic scale which means that the whey incorporated cookies were highly accepted and this fulfills the purpose of the present study.Keywords
Whey, Cookies, Proximate Composition, Cereals and Dough, Whey Utilization.References
- Chauhan, K. and Chawla, E. (2011). Acceptability appraisal and nutritional quality of food products incorporated with whey protein concentrate and soy flour. J. Food Sci. Res., 2 : 164–168.
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- Gayas, B., Shukla, R.N. and Khan, B.M. (2012). Physico-chemical and sensory characteristics of carrot pomace powder enriched defatted soy flour fortified cookies. Internat., J., 2250–3153.
- Jarita, M. and Kulkarni, S. (2007). Incorporation of concentrated whey in the production of rusks and soup sticks. Indian J. Food Sci., 14 : 24-28.
- Kumar, S.R. and Sinha, L.K. (2010). Evaluation of quality characteristics of soy based millet cookies. Adv. Appl. Sci. Res., 1 : 187–196.
- Mohammed, A.A., Babiker, E.M., Khalid, A.G., Mohammed, N.A., Khadir, E.K. and Eldirani (2016). Nutritional evaluation and sensory characteristics of biscuits flour supplemented with difference levels of whey protein concentrates. J. Food Process Technol., 7 : 545.
- Paul (2014). Incorporation of concentrated whey in the production of bread. M. Tech. Thesis, NDRI Deemed University, Karnal.
- Snedecor and Cochran (1968). Statistical methods, 6th Ed., Oxford and IBH Publication Company, New Delhi.