Food Science Research Journal

Priyanka Singhal ¹, Rita Singh Raghuvanshi ²

Affiliations
1 Department of Foods&nutrition, College of Home Science, G.b. Pant University of Agriculture&technology, Pantnagar, Uttarakhand, IN
2 Department of Foods&nutrition, College of Home Science, G.B. Pant University of Agriculture&technology, Pantnagar, Uttarakhand), IN

Abstract

The present investigation was confined to Mau block of district Chitrakoot (U.P.). Rationale of the study was to facilitate information on exclusive breast feeding to rural women by facilitators through preparing training module. The objective of the study was to develop training module on breast feeding for facilitators of Anganwadi centers. Qualitative information was obtained by semi structured interview method to get views from mothers, expecting women, Accredited Social Health Activists (ASHA), Anganwadi workers (AWWs) and Village Development Coordinator (VDCOs) and observed that it was common to give cow milk and water to infants less than six months old. Exclusive breast feeding is rarely practiced in the community; also breast milk secretion is not sufficient enough to initiate breast feeding within one hour of birth. Module on exclusive breast feeding was developed containing four sections viz., anchor, input, apply and integration. Anchor sections (15 min.) consisted of exploring what the learners already know about the topic and connect them to the core concept to be introduced. Input section (40 min.) comprised of adding new knowledge through flip chart. Apply activity (30 min.) involved undertaking a task that enables learners to apply the new knowledge immediately provided through flip charts. Integrate activity (20 min.) included using new knowledge in their real lives. Field testing of module was done. The module was found useful by the participants.

Keywords

Chitrakoot, Rural Women, Training Module, Exclusive Breast Feeding

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Nivedita ¹, Rita Singh Raghuvanshi ²

Affiliations
1 Department of Foods and Nutrition, College of Home Science, G.B. Pant University of Agriculture and Technology, Pantnagar, U.S. Nagar (Uttarakhand), IN
2 College of Home Science, G.B. Pant University of Agriculture and Technology, Pantnagar, U.S. Nagar (Uttarakhand), IN

Abstract

The study was undertaken with the objective to develop soup mix which is easy to make, takes less preparation time and is nutritious. It was made from finger millet (Eleucine coracana), horse gram flour (Macrotyloma uniflorum) and regional flavouring agent gandraini (Angelica glauca). Product optimization was done with different combination of ingredients and final level i.e. 46.5 per cent of finger millet flour, 12.0 per cent of horse gram flour, 9.0 per cent soybean, 10.5 per cent of salt, 9.0 per cent garlic and 1.0 per cent gandraini and 12.0 per cent oil were selected by sensory evaluation in nine point hedonic scale and product acceptability done by score card method. The soup mix was dried for investigation of nutritional composition, calcium and iron and results revealed that it was highly nutritious in all the parameters along with being accepted by population.

Keywords

Soup Mix, Flavoring Agent, Finger Millet, Horse Gram Flour, Gandraini.

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