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Pg) Distribution System Among Urban and Rural Households

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Pg) Distribution System Among Urban and Rural Households Department of Foods and Nutrition College of Home Science MPUAT, Udaipur M.Sc. Researches (1999-2016) 1999-2000 NUTRIENT COMPOSITION OF MARKET BASED PULSE PRODUCTS. Research Scholor: Ms. Marinal mathur Major Advisor: Dr.(Mrs) Shashi Jain Today, with an increase in working women's population, even traditionally home made sweets and namkeen are now being brought out from market. In this investigation pulse based sweet and savoury products commonly purchased from the local market were identified and analyzed for their nutrient composition. For identification of common products, thirty day scholar students of Home Science College, Udaipur were surveyed. The questionnaire was distributed to them to collect information regarding the pulse based products commonly consumed and purchased by their families, along with the shops from where these were generally purchased. On the basis of information collected, a list of shops was prepared and arranged in cumulative frequency. Out of this, top ten shops were selected for the procurement Twenty products including five sweets and fifteen savoury, were selected for analysis selected sweets were imerti, Besan ladoo, bundi ladoo, Besan burfi and sohan papdi and savoury were Fried chana dhal, mogar, Fried whole moong, fried masoor dhal, dhal moth, Namkeen boondi, Bhujia, Plain sev, Mix sev, Ganthiya, Phaphade, Dhal kachori, Khaman, Chang jhor garam and Roasted Ghana. Each product was analysed for proximate composition and minerals using standard procedures. Results of survey revealed that a variety of sweets and savoury products were consumed and purchased by most of the respondents. More than 50 percent of them purchased Imerti, Besan ladoo, Bundi ladoo, Sohan papdi and Besan burfi. About 70 percent of the respondents purchased the same savoury products that were sleeted for the present study.The moisture content of products (per 100g) ranged from 0.6 to 49.3g, protein 4.25g to 19.26g, fat 3.7g to 40g, ash 0.85g to 4g, fibre 0g to 3.7g and carbohydrate 34g to 72g per 100g of the cooked product.The minerals calcium, iron, zinc, managanese, sodium and potassium ranged 7.9- 82.39, 0-8.7 , 0-4.5, 0-1.94, 92-1945.8 and 96.5- 850mg per 100g of cooked product pectively. The highest fat absorption was calculated as 72 percent in Namkeen boondi. The lowest energy content was found in Khaman i.e. 215Kcal and highest in Narnkeen boondi i.e. 569 Kcal per 100g of cooked product. Results of analysis revealed that the selected pulse based market products aregood source of energy and fat and they also supply other nutrients in appreciable amounts. The analysed value using cooked products were compared with the calculated value using raw ingredients. The difference found between the values, may be due to losses during cooking. Thus it is suggested that nutrient composition of a product should always be calculated on the basis of cooked samples, to get actual nutritive values. Hence the present study serves as a ready reckoner for housewives, nutritionists and dietitians. A STUDY ON THE NUTRITIONAL COMPOSITION OF SUPPLEMENTARY FOODS BASED ON RAGI, MAIZE, BARLEY AND THEIR ACCEPTABILITY AMONG PRE SCHOOL CHILDREN Research Scholar: Manju Sharma Major Advisor: Dr S Mathew Locally available ragi, maize and barley were selected for the preparation of biscuit, laddu, mathri and khichri. Recipe for each dish was standardised in the laboratory and the same was served to forty two children, attending the nursery school in the College of Homo Science. The acceptability of each dish was estimated by the actual physical weighing of the amount served and the edible portion returned in the plate. Out of all the three grains selected, preparation made from maize were preferred more by the children as the plate waste recorded was the lowest, when compared to that of those prepared from ragi and barley. Out Of all the dishes selected mathri prepared from ragi, maize and barley was preferred more by children. A significant difference in the amount of dishes wasted between the male and female children were noted as the plate waste was found more in the case of girls than that of boys. All the raw and cooked samples were analyzed for the ash, moisture, protein, calcium, magnesium and iron contents. Commercially prepared glucose biscuits were also analysed for its nutritional composition for comparing the same with that of homemade. It was found that glucose biscuit had the lowest values for the protein, calcium, phosphorus magnesium and iron. A COMPARATIVE STUDY ON THE ASCORBIC ACID RETENTION IN SELECTED VEGETABLES COOED BY BOILING PRESSURE COOKING AND SOLAR COOKING Research Scholar: Sheela George Major Advisor: Dr S Mathew The present study was conducted to find out the effect of different cooking methods on the ascorbic acid content of the selected vegetables. It was found that pressure cooking required the minimum cooking time, 2 to 3 minutes, and solar cooking the maximum, 20 to 50 minutes. The amount of water needed for cooking was maximum during plain boiling (25 to 75 ml) followed by pressure cooking (15 to 25 ml) and solar cooking (10 ml). All the raw and cooked samples were analysed for their ascorbic acid content. The ascorbic acid content of raw fenugreek, cabbage, spinach, bathua, cauliflower, Clusterbeans, potato and amla was noted as 215.0, 96.2, 35.0, 81.0, 100.0, 25.0, 30.0 and 625.0 mg per 100 gms of samples respectively. The losses of ascorbic acid due to cooking varied with the method employed. The average ascorbic acid content of fenugreek, cabbage, spinach, bathua, cauli-flower, clusterbeans, amla and potato was found to be 174.0, 70.0, 27.6, 61.0, 74.0, 17.0, 550.0 and 21.6 mg per 100 3ms by pressure cooking, 156.0, 58.0, 22.0, 55.0, 53.0, 12.0, 43.0 and 18.0 mg per 100 gms by plain boiling and 138.0, 44.0, 15.2, 43.0, 40.0, 9.0. 300.0 and 14.4 mg per 100 gms of samples by solar cooking respectively. In leafy vegetables the percent retention of ascorbic acid ranged from 74.80 to 80.93, 60.30 to 72.90, 40.40 to 64.20 during pressure cooking, plain boiling and solar cooking, while cauliflower and cluster beans retained 58.0 and 48.0, 74.0 and 68.0, and 40.0 and 36.0 percent respectively. In potato the ascorbic acid retention was found to be 72.0, 60.0 and 48.0 percent while in amla the same was noted as 88.0, 72.0 and 48.0 percent during pressure cooking, plain boiling and solar cooking respectively. The retention of ascorbic acid was highest in pressure cooking, followed by plain boiling and solar cooking The time required for cooking the vegetables in the solar cooker during summer and winter was studied separately. It was observed that during summer when the ambient temperature was higher, the temperature attained wide the solar box increased thereby bringing a reduction in the cooking time of vegetables. In summer, the time required to cook the vegetables was lesser than that of winter. The raw and the solar cooked samples were analysed for their ascorbic acid content during summer as well with the reduction in the cooking time during summer, higher retention of ascorbic acid was noted as compared to winter season, when time required to cook the vegetables was longer. The ascorbic acid retention was 45.70 percent in cabbage and 43.40 percent in spinach when cooked for 30 and 20 minutes respectively, whereas when the cooking time decreased to 12 and 10 minutes, higher ascorbic acid retentions of 58.26 and 60.19 percent were noted in cabbage and spinach. The comparative study revealed that there was not much difference in the ascorbic acid retention in vegetables cooked in the solar cooker during summer and their plain boiled counterparts. Thus significant relationship between the cooking time and the ascorbic acid retention was noted. The ascorbic acid retention in vegetables decreased with longer cooking Periods. The cooked vegetables were evaluated for different characteristics like colour, flavour, appearance and texture. For flavour, appearance and texture, solar cooked vegetables secured higher scores than the pressure cooked and plain boiled ones. For the retention of colour, plain boiled vegetables secured the highest scores, but the difference in the scores of plain boiled and solar cooked vegetables was statistically non-significant. Therefore, as far as the ascorbic acid retention is concerned pressure cooking is the best method. During summer solar cooking is found as good as plain boiling, regarding retention of ascorbic ac4d in vegetables, Viewing the cost factor and its role in saving fuel, the use of solar cookers can be promoted in the urban and rural areas alike, especially in those homes where the use of pressure cooker is limited and plain boiling is the common practice. The housewives can also save their time and energy as less attention is needed for preparing the food, when solar cookers are used. NUTRIENT COMPOSITION OF SELECTED FAST FOOD SNACKS Research Scholor: Ms. Shikha Bhargava Major Advisor: Dr Vibha bhatnagar Today, with changing life style and eating pattern, fast food snacks become integral part of adolescents daily diet and this may affect their nutritional status. In the present investigation, two hundred boys and girls of four different colleges of Udaipur city were surveyed to identify the popular fast food snacks among adolescents and ten fast food snacks viz. pizza, burger, patties, masala dosa, idli-sambar, chopsuey, bhelpuri, pani puri, chowmein and paw bhazi were selected and analysed for their nutrient composition.
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