010359   Rekha N;Gupta P (Home Science Dep, HNB Garhwal Central Univ, Pauri, Uttarakhand) : Seasonal variations in energy intakes of female farmers from hills of Pauri Garhwal. Indian J Nutr Diet 2013, 50(7), 279-84.

The present study was conducted on 50 women farmers aged 18 to 35 years drawn from seven Blocks of Pauri district, Uttarakhand state. Most of the women farmers were in the lower income range (Rs. 2000 to 6000) indicating their low socio-economic status. Season wise, the maximum per capita energy consumption was found in summer season (2215±516 kcal per day), followed by winter (2187±481 kcal per day) and rainy season (2012±507 kcal per day). These energy intakes were 76 per cent, 75 per cent and 69 per cent in the summer, winter and rainy seasons respectively. There was a slow increase in energy intake with the decrease in education and income level. The female farmers consumed pulses and legumes regularly so their protein intake was found to be sufficient. The consumption of iron was low and it may be due to low intake of green leafy vegetables and flesh foods which are good source of iron. It is concluded that the diets of hill farmer women was although inadequate (energy intake 90% of RDA).

6 tables, 8 ref

010358   Nande P J (Home Science (Post Graduate Teaching Dep, Rashtrasant Tukadoji Maharaj, Nagpur) : Sensory properties and nutritional quality of nutmilk ice creams fortified with carrot juice. Indian J Nutr Diet 2013, 50(8), 339-40.

It was found that by using different levels of CJ, ice cream with better sensory and nutritional quality can be prepared. Carrot when added in the form of juice enhanced appearance, unique taste and flavour of nutmilk ice creams. CM and BM ice creams prepared using 50 g and 100 g were well accepted by panelists for appearance, colour, mouthfeel, flavour, taste and acceptability. Acceptance of nutmilk ice creams was high when blended with BM. Owing to energy value, protein content and fat quality; these nutmilk ice creams can serve a very good supplementary frozen dessert for younger population.

1 illus, 5 tables, 13 ref

010357   Nande P (Home Science Dep, Rashtrasant Tukadoji Maharaj Nagpur Univ, Nagpur, Maharashtra) : Quality characteristics of soymilk ice creams fortified with carrot juice. Indian J Nutr Diet 2013, 50(6), 243-50.

Present research reports that 100 per cent SM ice creams prepared using 50 g and 100 g CJ were well accepted for their palatability. Beta carotene rich sources like carrot juice can be successfully incorporated at different levels in ice creams. Acceptance of carotene enriched SM ice creams was enhanced by blending it with BM. SM ice creams can serve as a very good supplementary food for those who relish cold frozen desserts like children and can serve as a boon for people who are lactose intolerant.

2 illus, 4 tables, 10 ref

010356   More P;Housalmal S;Khodke S U (Agricultural Process Engineering Dep, College of Agricultural Engineering and Technology, Marathwada Krishi Vidhyapeeth, Parbhani) : Effect of soybean fortification on quality and acceptability of Sattu. Indian J Nutr Diet 2013, 50(7), 285-93.

The present investigation was done to incorporate whole, sprouted soybean and defatted soy flour in wheat and Bengal gram dhal for the preparation of Indian traditional snack food, Sattu with 10, 20 and 30 per cent level of fortification. The prepared products were analyzed for moisture, protein, fat, total carbohydrate, ash, energy value, water absorption capacity and bulk density. Protein, fat, ash, energy value and water absorption capacity increased with increase in per cent soybean fortification but fat and energy value decreased in case of defatted soy flour fortification. On the other hand moisture, total carbohydrate and bulk density decreased with increase in per cent soybean fortification, in sensory evaluation, five samples (control, 10 and 20 per cent whole and sprouted soybean fortified sattu) were highly acceptable by the judges. After considering all the nutritional quality, soy fortified sattu prepared with 20 per cent sprouted soybean and whole soybean were acceptable. The protein content of sprouted soybean supplemented sattu varied from 17.75 to 25.05 per cent where as fat content 5.07 to 7.35 per cent for 10 to 30 per cent sprouted soybean fortification. The protein content of whole soybean supplemented sattu varied from 18.23 to 25.50 per cent where as fat content 5.71 to 8.05 per cent for 10 to 30 per cent sprouted soybean fortification. The substitution of whole and sprouted soybean up to 20 per cent level of fortification in sattu was acceptable but defatted soy flour supplemented sattu was not acceptable by the judges.

1 illus, 5 tables, 25 ref

010355   Joseph M;Prema L (Home Science Dep, Governmentt College for Women, Thiruvananthapuram) : Profile of sportspersons from South India and development of a tool to assess their nutritional status. Indian J Nutr Diet 2013, 50(5), 205-14.

Authors developed a multi-parametric tool with objective indices to enable reporting of the factors that contribute to improve sports performance. This was validated on 300 purposively selected top sportspersons from South India. The study showed deficits in their dietary intake, health and nutritional status. It revealed an urgent need to educate our sportspersons and trainers on the nutritional requirements for sports. Sports nutritionists can play a pivotal role in this regard. The components of nutritional status - anthropometric, health and dietary - should be regularly monitored, evaluated and corrected. There was a high prevalence of sports injuries. Sports hostels are controlled environments where medical and nutritional care can be regularly monitored. Sports nutrition and Sports medicine have to be integrated into the training program. The Government run Sports hostel are addressing the specialized nutritional needs. Sports quota in government jobs is serving its purpose and should continue. If India's medal tally should improve from that of the recently concluded Olympics 2012, there is a need to act together and provide greater personalized medical and nutritional care so that our sportspersons can achieve their full potential.

3 illus, 2 tables, 9 ref

010354   Joseph M;Prema L (Home Science Dep, Government College for Women, Thiruvananthapuram-695 014) : Sports nutrition knowledge, attitude and practices of state players of Tamil Nadu. Indian J Nutr Diet 2013, 50(6), 237-42.

Present study reveals that there is a paucity of nutrition education intervention amongst Indian sportspersons. More tailored nutrition classes is the need of the hour. The sessions conducted were useful in enhancing the knowledge and in inculcating positive changes in their practices with respect to sports nutrition, But long term planned interventions with persistent interaction and reaffirmation is required to make lasting changes in attitudes. The results of the present study can be used to develop training seminars and educational materials to promote greater knowledge, healthy attitudes and practices among sportspersons.

3 illus, 2 tables, 8 ref

010353   Hanji A (Food Processing and Nutrition Dep, Karnataka State Women's Univ, Thoravi Campus, Bijapur, Karnataka) : Impact assessment of irrigation on food and nutrition security of adolescent girls. Indian J Nutr Diet 2013, 50(7), 269-78.

Intake of staple foods such as cereals and pulses was lower among the adolescent girls of command area and diversification of food behaviour towards consumption of green leafy vegetables, roots and tubers, other vegetables, fruits, milk and milk products, nuts and oilseeds was higher compared to their counterparts from non-command area. Subjects of command area registered higher intake of vitamin A, vitamin B₁₂ and folic acid compared to those from non-command area. On the contrary, higher intake of energy, iron, zinc and copper was recorded among adolescent girls of non command area compared to command area. Higher percentage of command area girls (57.26%) suffered from moderate or severe anaemia compared to those from non-command area (38.54%).

5 tables, 9 ref

010352   Amirthaveni M;Premakumari S;Gomathi K;Yang R Y (Food Science and Nutrition Dep, Avinashilingam Institute for Home Science and Higher Education for Wom, Coimbatore-641 043) : Acceptability of bitter gourd (Momordica charantia L.) recipes with different cooking methods. Indian J Nutr Diet 2013, 50(7), 262-68.

Acceptability of bitter gourd recipes differed for different methods of cooking. In general raw preparations and boiled preparations gained lesser acceptability scores when compared to pan frying, stir frying, braising and microwave cooking methods, Though the acceptability of the recipes among diabetics and non diabetics did not vary for all the methods, the diabetics recorded significantly greater acceptability scores for raw preparation when compared to non diabetics. Except the microwave cooking, all the other methods of cooking received greater scores from diabetic panel. May be the diabetic subjects in general like the bitter taste better than the non diabetics. This may be due to their belief that bitter gourd is beneficial to their health.

3 tables, 8 ref

009341   Sithara Balan V;Girija Devi V (Home Science Dep, Government College of Women, Thiruvananathapuram, 2. IGNOU, Thiruvananthapuram, Kerala)) : Nutritional intake of the elderly: a sub sample study in kerala. Indian J Nutr Diet 2013, 50(12), 449-505.

1 illus, 3 tables, 8 ref

009340   Singh A;Bains K;Manpreet Kaur (Food and Nutrition Dep, Punjab Agricultural Univ, Ludhiana-141 001, Email: kiranbains68@hotmail.com) : Assessment of food and nutrient intake of Punjabi farm women in the context of iron deficiency anemia. Appl biol Res 2014, 16(1), 42-50.

Sixty non-pregnant and non-lactating adult women in the age group of 25-35 years from the farm families (land holdings between 2-4 ha) were purposively selected from village Ayali Kalan, district Ludhiana, Punjab (India) to assess their food and nutrient intake in the context of iron deficiency anemia. Forty percent of the subjects had their hemoglobin tested and only 3% reported deworming treatment in the last one year. The mean hemoglobin was 10.5 ± 1.18 g dL^{-1. Eighty three percent of the subjects were anemic out of which 13 and 70% were mildly and moderately anemic. The overall adequacy of cereals, pulses, green leafy vegetables, roots and tubers, fruits, other vegetables, milk and milk products, sugars and fats & oils in the diets of farm women was 98, 54, 5, 63, 49,16, 122,141 and 216%, respectively. Of the 7 nutrients studied, calcium was found adequate while energy, protein, folate, ascorbic acid and iron were marginally adequate with nutrient adequacy ratios of 75-100%. Only β-carotene was marginally inadequate. The mean adequacy ratio was 83% which gives satisfactory picture of nutritional intake of the farm women. Though the intake of most of the nutrients related to iron nutriture of farm women were marginally adequate, the hematological profile, as revealed by the hemoglobin levels in subjects, showed dismal condition of their iron status.}

3 illus, 2 tables, 30 ref

009339   Sabharwal V;Passi S J (Institute of Home Economics, Delhi Univ, F-4 Hauz Khas Enclave, New Delhi) : Reasons for not practising exclusive breastfeeding for the first six months in urban slums of delhi. Indian J Nutr Diet 2013, 50(12), 506-17.

3 illus, 2 tables, 6 ref

009338   Premakumari S;Lakshmi U K;Amirthaveni M (Food Science and Nutrition Dep, Avinashilingam Institute for Home Science and Higher Education for Wom, Coimbatore-641 043) : Mono sodium glutamate as a substitute for sodium choride in Indian diets. Indian J Nutr Diet 2013, 50(1), 1-7.

Mono Sodium Glutamate acts as anexcellent flavour enhancer in recipes when a pinch per 2-3 servings is added while cooking. Spicy rice based recipes, North Indian recipes, gravies and soups are more suitable for the addition of MSG. However MSG when substituted for salt at 50 per cent level, acceptability was significantly reduced in all the recipes when compared to the standard ones. Substitution at 75 per cent level resulted in poor acceptability in all the recipes except potato finger chips and egg bonda. May be moderate levels of substitution i.e.75 per cent salt and 25 per cent MSG combination would be more acceptable. The current trials were performed on young adolescent girls who were not used to the inclusion of MSG in their normal food. The less acceptability scores even at 50 per cent level of substitution may be due to the non familiarity with the "Umami" taste or lack of prior tasting experiences with a reduced salt level or due to low level of usage of MSG in normal cooking. However, the potential offered by MMMMSG as a salt substitute cannot be overlooked. The hypertensive patients, who literally eat a bland food with no salt or low salt stand to benifit more by eating the MSG added food, which are more palatable and eatable. Further studies on acceptaility trials and data on quantum food consumption with hypertensive subjects may highlight the usefulness of adding MSG in the diets for promoting their health and wellbeing.

4 tables, 5 ref

009337   Pratheepa R;Annette Beatrice D (Home Science Dep, Women's Christian College, Chennai-600 006) : Glycemic response of whey water incorporated idli. Indian J Nutr Diet 2013, 50(11), 465-72.

Prevalence of diabetes mellitus is increasing globally, and since India is the diabetic capital of the world. Research evidences show that whey water has insulinotropic effect. The study was conducted to determine the glycemic response of whey incorporated idli on type 2 diabetic subjects and the effect of its supplementation. The result of the study revealed that whey incorporated idli produced a significant change on the plasma glucose level when compared to rice idli. In conclusion, the insulinotropic effect of whey proteins may potentially attenuate the postprandial blood glucose.

2 illus, 4 tables, 7 ref

009336   Muraal S;Davar V;Saini S (Home Science Dep, Kurukshetra Univ, Kurukshetra) : Comparative study on patients' attitude towards private and government hospital diets. Indian J Nutr Diet 2013, 50(11), 473-6.

Findings of the study show that in private hospital there were more patients of degenerative diseases whereas in government hospital the number of patients having cancer, malnutrition, seizure, attacks or trauma were more as compared to the private hospital. The overall acceptability of patients towards the served diets in the private hospital was greater than that of government hospital patients. The major issue for the dissatisfaction of both the hospitals was the taste which still required serious efforts of nutritionists and researcher.

3 tables, 7 ref

009335   Gurpreet Kaur;Bains K (Food and Nutrition Dep, College of Home Science, Punjab Agricultural University, Ludhiana-141 004) : Effect of protein quality and quantity on body composition of sedentary adult women. Indian J Nutr Diet 2013, 50(1), 15-23.

Study concluded that though age is the most important deteminant of muscle mass, dietary protein is also crucial in reducing BMI, body fat and waist and hip circumferenes and increasing the muscle mass. Therefore, adequate dietary protein in term of quantity and quality in association with physical activity and an energy-controlled diet may improve the body composition of adult women.

3 tables, 29 ref

007293   Preeti B;Darshan P (Foods and Nutrition Dep, College of Home Science, MPUAT, Udaipur-313 001, Email: preeti.preetibajpai@gmail.com) : Sensory evaluation of vegetables grown under organic and inorganic conditions. Trends Biosci 2013, 6(2), 203-5.

Investigation was carried out with the objectives to study sensory characteristics of vegetables grown under organic and inorganic conditions. The recipes i.e. carrot vegetable, fenugreek leaves vegetable, garlic pickle, okra vegetable, Singare vegetable, tomato chutney and tomato puree prepared by using organically grown, inorganically grown and conventionally grown vegetables were subjected to sensory evaluation by a panel of ten judges using 9-point hedonic scale The results of the present study revealed significant differences for the sensory characteristics between organically and inorganically grown vegetables Sensory evaluation of vegetable revealed that recipes prepared using organically, grown vegetables scored better scores for some of the characteristics as compared to their inorganically and conventionally grown counterparts.

1 table, 9 ref

006250   Viswas N R;Pandey R K;Singh V P;Dubey M; Chaubey A K (Animal Husbandry and Dairying Dep, Institute of Agricultural Sciences Banaras Hindu Univ, Varanasi-221 005) : Technology of stuffed parwal sweet production. J Ecofriendly Agric 2014, 9(2), 211-14.

Method was standardized for the production of parwal sweet, since large variations in the chemical composition-and sensory properties were observed in market samples. Parwal (pointed gourd) belonging to family Cucurbit, was used in the preparation of traditional sweet using three kind of khoa made from cow milk (Kl), buffalo milk (K2) and mixed milk (K3). The average yield of parwal sweet was recorded to be 43.74, 45.80, and 44.67 per cent in Kl, K2 and K3 respectively. The yield of parwal sweet increased significantly with the levels of added sugar in the khoa used for filling. There was no significant difference noticed in the flavour scores of aforesaid three types of khoa. A positive and highly significant correlation values were obtained for body & texture, general appearance and colour of parwal sweet (P<60>0.01).

4 tables, 12 ref

006249   Swaminathan M S;Bhavani R V (NO, M.S. Swaminathan Research Foundation (MSSRF), 3rd Cross Street, Industrial Area, Taramani, Chennai-600 113, Email: swami@mssrf.res.in) : Food production & availability-essential prerequisites for sustainable food security. Indian J med Res 2013, 138(3), 383-91.

Food and nutrition security are intimately interconnected, since only a food based approach can help in overcoming malnutrition in an economically and socially sustainable manner. Food production provides the base for food security as it is a key determinant of food availability. This paper deals with different aspects of ensuring high productivity and production without associated ecological harm for ensuring adequate food availability. By mainstreaming ecological considerations in technology development and dissemination, authors can enter an era of evergreen revolution and sustainable food and nutrition security. Public policy support is crucial for enabling this.

2 tables, 27 ref

005210   Yattinamani N M;Bharati P;Ashalatha K V (Food Science and Nutrition Dep, Agricultural Sciences Univ, Dharwad-580 005, Email: yattinamaninetravati@gmail.com) : Nutritionl status of adolescents of dharwad taluk. Karnataka J agric Sci 2014, 27(1), 56-9.

Adolescence is a unique dynamic period in life, since it is the second and last growth spurt in the life of human beings. A study has been carried out to assess the nutritional status of adolescents of Dharwad taluk. A total of 1000 adolescents (both boys and girls) of 13 to 16 years were selected from rural and urban areas of Dharwad during 2010-11. Nutritional status was assessed by anthropometry. The measurements including height, weight, circumferences of mid upper arm, waist and hip were recorded. Results indicated that the height of the rural and urban boys ranged from 142.92 to 152.25 cm and 148.47 to 159.44 cm, respectively and weight was 34.08 to 40.52 kg and 34.63 to 43.91 kg, respectively, at 13 to 16 years. The height of rural and urban girls ranged from 145.09 to 149.21cm and 147.52 to 151.14cm, respectively and weight ranged from 35.42 to 38.10 kg and 37.74 to 41.67 kg, respectively at 13 to 16 years. Nearly 49.8 per cent of the rural adolescents and 44 per cent of urban counterparts were in severe underweight category when BMI was considered. When waist to hip ratio was considered, around 38 per cent of girls were at risk; where as only 4.80 per cent of the boys were at risk of getting non-communicable diseases. The results revealed that urban adolescents had better nutritional status than rural counterparts, irrespective of the age. Compared to girls, boys were better with regards to nutritional status, irrespective of locality.

1 illus, 5 tables, 7 ref

005209   Jayashree;Naik S D (Textiles and Apparel Designing Dep, College of Rural Home Science Agricultural Sciences Univ, Dharwad-580 005, Email: profshailajanaik@gmail.com) : Effect of lac dyeing ono colour fastness of silk yarn. Karnataka J agric Sci 2014, 27(1), 60-2.

Natural colourant extracted from lac insect (Laccifer lacca), grown abundantly in India over hundred and twenty host plants was utilized for colouration of mulberry silk yarn. Four different mordants at three dye concentrations were tried on silk yarn to assess the colour fastness properties of the dyed samples. It was found that, fastness properties were influenced by me dye concentrations and type of mordants used.

3 tables, 6 ref

005208   Byadgi S T;Yadav V S;Hiremath U (Human Development and Family Studies Dep, College of Rural Home Science Agricultural Sciences Univ, Dharwad-580 005, Email: suma.b549@gmail.com) : Styles of conflict management among dual earner couples. Karnataka J agric Sci 2014, 27(1), 63-6.

Study was an attempt to identify the conflict management style adopted by the dual-earner couples to manage their marital conflict. The sample consisted of 150 dual-earner couples residing in Dharwad urban areas of Karnataka State. The Thomas Kilmann conflict management scale was administered to collect the data. The results indicated that the husbands preferred collaboration style followed by accommodation, avoidance, compromise and then competition whereas wives preferred accommodation style followed by collaboration, compromise, avoidance and then competition to resolve their conflict. Compared to wives, husbands were significantly high in the adoption of collaboration and avoidance styles whereas wives were significantly high in the adoption of accommodation style.

4 tables, 12 ref

003105   Yadav A;Ranu Prasad;Chandra R (Foods and Nutrition Dep, Ethelind School of Home Science, Sam Higginbottom Institute of Agricul, Allahabad-211 007) : Nutritional quality of Idli fortified with whey protein concentrates. Trends Biosci 2013, 6(1), 54-55.

Most of the developing countries today depends upon various fermented foods that are staples in the diet. Idli is most popular breakfast food in south India which is very delicious and nutritious. The fermentation process increases the bioavailability of proteins and enhances the vitamin B content of the food. As it is steamed food, fat content is low and it is easily digestible. Idli fortified with whey protein concentrate (WPC) @ 5%, 10%, 15% and 20% were evaluated for nutritional characteristics. The protein content of WPC fortified idli were significantly higher then the control (p <60> 0.05). As a result of increase in the protein content of the idli sample with the increase in the levels of WPC. Idli fortified with WPC is high in protein and low in fat content and which is helpful for people suffering from diabetes, liver disease and protein energy malnutrition (PEM).

1 table, 4 ref

003104   Rathod S;Bellurkar C;Shinde P S (Home Science Extension and Communication Management Dep, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, Maharastra, Email: shitalv26@yahoo.com) : Adoption of traditional knowledge about processed food by Banjara community. Agric Update 2014, 9(1), 7-11.

The investigation was caried out o identify the processed foods prepared by the Banjara women. The adoption practices for preparation of these fods were also documented. The study was caried out in Pusad Panchayat Samit of Yavatmal district of Maharashtra State. For the study 4 vilages were selected viz., Gunj, Gajipur, Wadsad and Savangi. Many Banjara tandas are situated in these vilages and they are scatered. Totaly 120 Banjara women veterans (old age women) were selected for the study. After identification of the practices the inventory was made to document he traditonal fod practices. Kdav, Sukaldi, Tuvali, Churmo, Goal Bati, Mali Bati, Amboli, Malap, Nareja, Kharya, Khichdo, Movdalapsi, Malpoli and Rotiya were the traditional procesed fods identified. In the second instance, the traditional fod procesing practices of the Banjara community were identified and documented.

1 illus, 2 tables, 9 ref

001051   Yadav S;Rao V A;Abraham R J J;Babu R N (Meat Science and Technology Dep, Madras Veterinay College, Chennai, Tamil Nadu, Email: surbhiyadav05@gmail.com) : Effect of different plant binders on the proximate and nutritive quality of enrobed chicken meat products. Envir Ecol 2013, 31(1A), 232-5.

A study was conducted to assess the effect of three plant binders viz. rice flour, tapioca flour and corn flour on the proximate and nutritive quality of enrobed chicken meat product. The proximate composition of the three products was determined which revealed that the moisture content was found to be maximum in the tapioca flour enrobed chicken meat product whereas the corn flour enrobed chicken meat product had minimum moisture content. There was no significant difference in the protein content of the three products prepared with different binders. The amino acid profile analysis was done after digesting the samples in 6N HC1 overnight. The amino acid profile also did not reveal much difference among the three products.

3 tables, 6 ref

001050   Raigond P;Ezekiel R;Kaundal B (NO, Central Potato Research Institute, Shimla-171 001, Email: jariapink@gmail.com) : Starch fractions of cooked potatoes at low temperature. Potato J 2014, 41(1), 58-67.

Consumption of boiled potatoes stored for one or two days in a refrigerator is a common practice. This study was carried out to measure the potential of three Indian potato cultivars for resistant starch (RS) formation during domestic cooking and storage. Hence, the effect of cooking (boiled, microwave cooked, pressure cooked) followed by low temperature storage (4 and 12°C) for different durations (12 and 48 hour) on content of starch fractions was studied. The study showed that decrease in starch content in cooked potato tubers was accompanied by an increase in reducing sugars and sucrose contnts. Cooling of cooked tubers at 4°C for 48 hour resulted in 7% reduction in starch content, 63% increase in RS content and 7% reduction in rapidly digestible starch content, but 35% increase in reducing sugars and 40% increase in sucrose contents. Low temperature storage can be beneficial in increasing the RS content considerably but the increase in reducing sugars and sucrose contents can offset this benefit. The increase in RS content after cooling was higher in boiled tubers as compared to microwave and pressure cooked tubers. Cultivar Kufri Bahar has higher tendency to form RS in boiled and cooled tubers compared to Kiifri Jyoti and Kufri Sindhuri.

3 tables, 29 ref

001049   Bhatnagar M;Kapil U;Gujral H (Human Nutrition Dep, All India Institute of Medical Sciences, New Delhi-110 029, Email: umeshkapil@gmail.com) : Human milk banks and their relevance in India. Indian J Pediat 2014, 81(2), 220-1.

5 ref

025316   Suman;Boora P (Foods and Nutrition Dep, CCS Haryana Agricultural Univ, Hisar-125 004, Email: sumanambawat03@yahoo.com ) : Evaluation of soluble protein fractionation and in vitro protein - 408 - and starch digestibility of six rice varieties. Ann Agri Bio Res 2014, 19(2), 385-7.

Analysis of grain samples of six rice varieties revealed considerable variation in solubility fractionation of proteins and in vitro protein and starch digestibility. The protein fractions albumin, globulin, prolamin and glutelin in rice varieties varied from 5.62 to 6.99, 12.9 to 16.0, 4.27 to 5.15 and 72.4 to 77.2%, respectively. The in vitro protein and starch digestibility of rice varieties ranged from 60.9 to 75.7 and 44.83 to 50.03%, respectively.

2 tables, 16 ref

025315   Mamta Rani;Punia D;Khetarpaul N (Foods & Nutrition Dep, CCS Haryana Agricultural Univ, Hisar-125 004) : Nutrient composition of pulao containing fresh green beans. Ann Agri Bio Res 2013, 18(2), 293-5.

Four types of fresh beans viz., cluster bean, cowpea bean, french bean and sem bean were used in the preparation of pulao. Findings of the study revealed that moisture was maximum in sem bean pulao (67.07%), whereas the minimum in cluster bean pulao (63.43%). A non-significant difference existed in the crude protein, fat, crude fiber and ash content of pulao prepared using four types of beans. Cluster bean pulao had the maximum amount of total, insoluble and soluble dietary fiber, whereas sem bean pulao had the minimum amount. A non-significant difference was observed in calcium, iron and zinc content of the pulao. Phosphorus was the highest in sem bean pulao (134.57 mg/100 g), while the lowest in french bean pulao (126.08 mg/100 g). Cowpea bean pulao contained the maximum amount of magnesium, while sem bean pulao contained the minimum amount of magnesium. Manganese and potassium contents were highest in french bean pulao. whereas the lowest in cowpea bean pulao.

3 tables, 7 ref

025314   Kute S R;Atkare V G;Kakade N B;Thakre R (Animal Husbandry and Dairying Section, College of Agriculture, Nagpur) : Physico chemical and sensory quality of dahi (curd) sold in Nagpur city. J Soil Crop 2013, 23(1), 136-9.

Present investigation was undertaken during the year 2011 to study the physico chemical and sensory quality of dahi (curd) sold in Nagpur city. Five samples each from viz., East, West, North and South area of Nagpur were collected at the same time and same number of samples were collected two times at forthnightly interval i.e. replicated thrice and judged for sensory quality and chemical composition. From the results, it was evident that the samples of dahi sold by West Napur region were higher in fat (6.10%), T.S. (13.62%), protein (3.87%), moisture (86.38°%) and titratable acidity (0.67% lactic acid) content, while the North region was lower in fat (5.42%), T.S. (12.13%) and protein content (3.38%) and higher in moisture (87.87%) and titratable acidity (1.02% lactic acid) content. It was noted that the dahi sold by West Nagpur was better in quality than the dahi sold by East,North and South area of Nagpur city. The overall sensory score of dahi sold by West was (94.07) which was the higest followed by East(40.79),North(39.62)and South(38.93).

2 tables, 13 ref

024253   Shende M;Zinjarde R M;Atkare V G;Gajarlawar S J (Animal Husbandry and Dairying Section, College of Agriculture, Nagpur-440 010) : Chemical composition and sponginess of Gulabjamun prepared from different ready mix. J Soil Crop 2014, 24(1), 86-8.

Among the Indian sweets, gulabjamun is the most important milk product throughout the country. Traditionally gulabjamun is prepared from the mixture of khoa, wheat flour (Maida) and baking powder, A few readymade gulabjamuns mix powder are sold in the market to make gulabjamuns at home. The present study was conducted during 2009-10 at Animal Husbandry and Dairying Section, College of Agriculture, Nagpur, to find out the chemical composition and sugar syrup absorption rate of gulabjamuns prepared from different ready mixes in comparison to fresh pure khoa based gulabjamuns. The results showed that, gulabjamuns prepared from fresh unadulterated khoa (standard) contained significantly (P<60> 0.05) more total solid, fat, protein and ash as compared to gulabjamuns made from four ready mix treatments (RM-1, RM-2, RM-3 and RM-4)studied. The chemical compositions of gulabjamuns prepared from different ready mixes were nearly in the same range. The sugar syrup plays a key role in volume expansion, weight increase, change in mouth feel quality and sponginess of gulabjamuns. The sugar syrup absorption rate of gulabjamuns prepared from ready mix RM-2 was significantly higher as compared to standard gulabjamuns made from unadulterated fresh khoa and other ready mix treatments.

1 table, 14 ref

024252   Patted M;Bharati P;Hemalatha S (Food Science and Nutrition Dep, Agricultural Sciences Univ, Dharwad-580 005, Email: pcb02@rediffmail.com) : Influence of acidulants on bioaccessibility of zinc from green leafy vegetable products. Karnataka J agric Sci 2013, 26(1), 128-32.

Zinc deficiency is known to affect a majority of the population worldwide. Green leafy vegetables are good sources of micronutrients and are a cost effective means to combat micronutrient deficiency. The bioavailability of minerals is very low from plant foods and organic acids are known to enhance their bioavailability. Organic acids are used in Indian culinary in different forms of preparations to enhance the flavor and taste. The present investigation was undertaken in Dharwad during 2009-10 to know the influence of commonly used acidulants viz., lime juice, tomato puree, tamarind and raw mango - 368 - powder in two green leafy vegetable based food preparations viz., fenugreek bhaji and shepu dhalvada on the bioaccessibility of zinc. Bioaccessibility was studied by simulating gastro intestinal digestion and equilibrium dialysis in- vitro method. The study reveals that moisture (71.26%) and ash content(7.40%) of fenugreek bhaji with tomato was highest. Lower acidic pH was recorded in tamarind added bhaji (5.51) and significantly highest pH (6.29) in tomato puree added bhaji. Shepu dhalvada with tomato puree had significantly higher moisture content (40.77%) and least was found in tamarind added dhalvada (36.01%). Ash content of dhalvada ranged from 4.06 to 4.61 per cent. Shepu dhalvada with the addition of lime juice recorded significantly lower pH of 5.03. The zinc content was 2.6 mg/100 g in fenugreek bhaji and 2.00 mg/100 g in shepu dhalvada. Bioaccessibility of zinc increased with the addition of all the acidulants in case of fenugreek bhaji from 47.30 per cent in control to 70.62 per cent in tomato added fenugreek bhaji and least in sample with lime juice (57.15%). While in the case of shepu dhalvada the zinc bioaccessibility decreased with addition of acidulants- lime, raw mango powder, tamarind and tomato from 65.00 percent in control to 62.66, 57.65, 55.15 and 50.26 per cent respectively.

1 illus, 4 tables, 13 ref

024251   Mule P R;Barbind R P;Korake R L;Gavit D P (Animal Husbandry & Dairy Science Dep, College of Agriculture, Marathwada Krishi Vidyapeeth, Parbhani, Maharashtra-431 402, Email: ravijikorake@gmail.com) : Proximate composition, sensory evaluation, and production cost of fig milk shake prepared from buffalo milk. Anim Sci Reptr 2014, 8(2), 43-7.

Milk shake, a cold beverage, prepared from milk and ice cream, is a palatable and perfect health-diet. It can be made more nutritious and health protector with addition of fig (Ficus carica) due to its rich mineral contents, zero cholesterol level, and health invigorating antioxidant, anticancerous, and antibacterial properties against harmful pathogens. There has been no scientific study on milk shake, blended with fig (Ficus carica), particularly from buffalo milk, which is more nutritious, and rank higher with respect to sensory appeal over cow milk. This paper describes the preparation, proximate composition, sensory evaluation, and production cost of buffalo milk shake blended with dried fig fruit at different proportion, viz., 5%, 7.5%, and 10%. Proximate analysis of the fig milk shakes revealed that it contained significantly (P≤0.05) higher fat%, protein%, total sugar%, and ash% than buffalo milkshake (control). Comparison between the treatment samples revealed that milk shake with 10% fig had significantly (P≤0.05) higher protein content (4.52%) and sugar content (12.78%) than the other two samples (5% fig and 7.5% fig). The overall acceptability score (8.3) was the highest in the sample with 7.5% fig, but it did not differ (P≥0.05) from the sample with 5% fig (8.25). The production cost of milk shake with 5% fig (Rs. 73.50) was lower than the other two samples. The study tends to conclude that milk shake prepared from buffalo milk with a blend of 5% fig (Ficus carica) was more consumer-friendly than buffalo milk shake (control) due to its better sensory appeal and high nutritive value, and was more cost-effective than the other two variants. Incidentally, this is the first empirical documentation on fig milkshake prepared from buffalo milk.

1 illus, 3 tables, 15 ref

024250   Gupta B;Dubey R P (Foods and Nutrition Dep, Ethelind School of Home Science, Sam Higginbottom Institute of Agricu, Allahabad, Uttar Pradesh, Email: 08bbhavnagupta@gmail.com) : Sensory attributes and nutritional value of the products prepared from lotus stem flour. Adv Life Sci 2013, 2(2), 58-60.

Lotus stem or kamalkakdi is a common vegetable in Indian cuisine, although it might not be easily found in every grocery store's produce section. The objectives of present research were to evaluate the sensory attributes of prepared products and to assess the nutritional quality of the prepared products. Lotus stem were incorporated in wheat flour recipes viz- Ladoo and Noodles with one control (T₀) and four treatments for each products T₁, T₂, T₃ and T₄ at different percentage incorporation levels with lotus stem flour for all two products using their standard ingredients and method of preparation. Sensory evaluation of the prepared products was done by 9 point hedonic scale. The nutritive value of prepared food products was calculated by using the food composition table. Result showed that based on the expert panel evaluation of two products, showd that the highest overall acceptability was found in T₄ (40%) in case of Ladoo and Noodles. All the experimental prepared products were fond to be acceptable. Significant Difference (Pd"0.05) in flavour and taste, - 367 - body and texture and colour and appearance between various treatment combinations was found. The prepared products were found to be low in calories and carbohydrate but high in fibre, calcium, iron, phosphorus, sodium and potassium content. It was concluded from the results that the products formulated by incorporation of lotus stem flour in wheat flour at different level can improve the nutritional quality of products as well as variety in the diet.

024249   Aruna R T;Sarojani J K;Bharati P;Uma S H (Food and Nutrition Dep, College of Rural Home Science, Agricultural Sciences Univ, Dharwad-580 005, Email: aruna.timmapur@gmail.com) : Impact of education intervention on knowledge regarding iodine deficiency disorder. Karnataka J agric Sci 2013, 26(1), 124-7.

Study was to identify impact of education intervention on knowledge regarding Iodine Deficiency Disorder (IDD). The sample consisted of 240 urban and rural women from SHGs were selected randomly. Personal information schedule were prepared and used to collect the data. The results revealed that urban woman had higher overall knowledge regarding IDD and also the results on the mean knowledge score regarding consumption and storage of salt higher among urban women (8.65) compared to rural (8.13) however the difference was not significantly.

2 illus, 3 tables, 11 ref

023194   Balasubramanian S;Viswanathan R (NO, Central Institute of Agricultural Engineering, Bhopal, Madhya Pradesh-462 038, Email: balaciphet@gmail.com) : Compaction behavior of composite flours during uniaxial compression process of pasta making. Adv appl Res 2014, 6(1), 15-21.

The mechanical compaction behavior of composite flours during simulated direct compression process of pasta making was studied using a uniaxial compression test. Composite flours (decorticated minor millet flour viz., foxtail millet, little millet and kodo millet with refined wheat flour), blend in the ratio of 30:70, 40:60, 50:50 at 9 and 37% moisture contents (db) were subjected for compaction studies through instrumental (piston-cylinder assembly, D:H, 60:65 mm) measures with known applied pressure range (0 - 1477 kPa) and manual tapping procedures. The range of initial bulk density, critical bulk density, tap density and compressibility index for foxtail millet, little millet and kodo millet composite flours at 9 and 37% moisture content (db) were determined as 505 - 438 and 618 - 548 kg m-3, 1224 - 999 and 1539 - 1119 kg m-3, 778 - 658 and 733 - 649 kg m-3 and 39.34 - 3.22 and 38.29 - 10.07%, respectively. Data were analyzed statistically for its significance with different moisture levels and composite flour ratio. Pressure-density relationship for composite flours were established and validated with Peleg's equation (R2 <62> 0.948) to evaluate the compaction behavior of composite flour during pasta making.

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022126   Marimuthu R;Chandrasekaran B (NO, Soil and Water Management Research Institute, Kattuthottam, Thanjavur-613 501, Email: makashmilton@yahoo.co.in) : Healthy benefit of coconut oil. Scient Trans Envir Technovation 2013, 7(1), 14-18.

Coconut oil constitutes the most impartment source of dietary fat in many countries. But, of late the consumption of coconut oil has been linked with incidence of coronary Heart Diseases and sustained campaign against its use is going on. Coconut oil contains 92% of saturated fatty acids, most of them are medium chain fatty acids (MCFA). The clinical studies at New England Deaconess hospital showed that coconut oil is neutral in its effect on blood lipids and will not cause an increase in cholesterol or cardio vascular diseases. Coconut oil even increased HDL reducing the risk of coronary heart diseases. The lauric acids in coconut oil is converted into monolaurin in the human body and it kills viruses, many bacteria and protozoa. Capric acids in coconut oil kills all kinds of germs.Coconut oil is known to protect human begins against certain cancers also. A preliminary study on the effect of coconut oil on HIV+ AIDS gave very encouraging results with viral load dramatically reduced and immune system enhanced. A study conducted by the Biochemistry Department of the University of Kerala has found that coconut oil does not elevate blood total cholesterol, but increase blood HDL cholesterol.(good cholesterol).

1 illus, 7 tables, 21 ref

021051   Seemaprakalpa (Home Science Dep, Extension Education, Institute of Home Science, Dr. B.R. Ambedkar Univ, Agra, Uttar Pradesh) : SWOT analysis of an entrepreneurial venture set up by entrepreneurs in Agra Nagar Nigam. Agric Update 2013, 8(1-2), 207-11.

Growth of any enterprise is fundamental to its success. For making enterprise successful, SWOT analysis should be done from beginning and after a definite period. For analysing this, present study was carried out to get knowledge about strength, weakness, opportunities and threats of an enterprise setup by 100 entrepreneurs running both boutiques and beauty parlours in Agra Nagar Nigam. Primary data were collected through interview schedule during year 2005. Percentage was used as statistical measure. It can be extracted from the study that 88 per cent of women entrepreneurs had their own idea. Seventy six per cent of entrepreneurs got the idea after discussion with people individually. Strengths of the product idea evaluated by entrepreneurs are skills easily available (97%), high rate of return (97%) and low investment (63%). Weakness of the potential idea evaluated by women entrepreneurs are seasonality of raw material (64%). Opportunities of the potential idea evaluated by entrepreneurs are large market (80%), less mobility required (80%). Threats regarding potential idea evaluated by entrepreneurs are high demand (97%). Factors assessed by entrepreneurs are investment needed (98%), availability of skilled labour (96%), infrastructure needed (92%), availability of raw material (50%). Hundred per cent of entrepreneurs identified the product demand from two ways through market survey and discussion with consumers. Sixty five per cent of entrepreneurs had started their enterprise with an investment of Rs. 20,001 and above. Sixty one per cent of entrepreneurs reinvested an amount up to Rs. 10,000 at later stage. At present stage, 56 per cent of entrepreneurs reinvested an amount upto Rs. 10,000. Fifty three per cent of entrepreneurs were able to recover the invested amount fully, whereas 47 per cent of entrepreneurs could make only a partial recovery. Eighty four per cent of entrepreneurs obtained funds from personal saving and 62 per cent of entrepreneurs got from their husband. Having above findings, Government should work for fostering developing successful entrepreneurs in real in stead of increasing number of fake and ghost entrepreneurs. Those are created only for showing in records.

11 tables, 8 ref

021050   Seemaprakalpa (Home Science Dep, Extension Education, Institute of Home Science, Dr. B.R. Ambedkar Univ, Agra, Uttar Pradesh) : Motivational sources and factors of women entrepreneurs in Agra district. Agric Update 2013, 8(1-2), 168-73.

Person has two type of motivation. One is innate in nature and another is acquired automatically and getting through human and non-human resources. For examining motivational sources and factors of 200 women entrepreneurs, (100 women entrepreneurs from Agra urban running boutiques and beauty parlours, 100 from Agra rural running dairy enterprises), the present study was conducted in both the areas of Agra district during the year 2005. Based on the nature of information and collected data, percentage was used as statistical measure. It is clear from findings that women entrepreneurs were influenced by their husband to take-up an enterprise. Out of the monetary factors, to earn money, and to get rich were highly motivating factors and to earn additional income was highly and averagely motivating factor. Plenty of money available in the family was the low motivating factor for women. Out of the social factors, to sustain social prestige and to gain prestige were highly motivating factors and to be recognised and respected and to sustain social presige were averagely motivating factors for women. Out of the service factors, to employ people was the only highly and averagely motivating factors for the entrepreneurs. Out of the familial factors, most convenient job and it does not affect the family life and to carry on family business were highly motivating factor and to win husband's appreciation was averagely motivating factor for women. Out of the self-fulfillment factors, to fulfill my ambitions, to pursue hobbies, to be productive, use personal abilities and to achieve something through business were highly motivating factors for entrepreneurs. To be productive, use personal abilities, to be independent/be own boss and because I do not have educational qualification to seek a job and to keep myself busy were averagely motivating factors for entrepreneurs. For these kinds of entrepreneurs, those got motivation from various sources and factors/conditions, are venturing an enterprise, the workers those are working under their guidance both should be promoted by the government and concerned organization by different modes of awareness. Therefore, more and more entrepreneurial unit could be opened at distinct places through which people could be benefited in every sphere of life.

6 tables, 10 ref

021049   Ramya A;Gomathi G K;Thahirabanu A (Nutrition and Dietetics Dep, S.T.E.T. Women's College, Mannargudi, Tamil Nadu, Email: ramyarajmohan7781@yahoo.in) : Effect of Malus domestica (apple) fruit puree and Lycopersicon escultentum Mill (tomato) puree as fat replacers on the sensory properties of a plain shortened cake. Scient Trans Envir Technovation 2012, 6(2), 62-6.

Nutrient composition of apple and tomato makes them excellent candidates for fat reducing agents in baked goods. The properties of the apple fruit and tomato, may prove to be favourable replacements for fat in various food formulations. This study was conducted to investigate the effectiveness of partial replacement (50%) of fat by different replacers (apple fruit and tomato puree) on the sensory properties of plain shortened cake. Compared with the control both fat-reduced cakes have greater acceptable for all sensory attributors. Appearance was the only sensory category in which a significant difference was seen (p<60>0.05). Both apple and tomato cakes were found to have overall acceptance and at the 50% level of fat replacement, the total fat content for the apple and tomato cakes decreased by 30 and 35gms respectively.

2 illus, 4 tables, 17 ref

021048   Hazarika S (Home Science Dep, Handique Girls' College, Guwahati, Assam) : Adolescents preferences for ready-made garments in Guwahati city, Kamrup district in Assam. Res Highlight 2014, 24(1), 4-10.

Study was undertaken to know the preference of adolescence for ready-made garments, to study the reasons and the factors influencing the preferences for ready-made garments and to find out the problems faced by the adolescents with ready-made garments. The locale of the study was Guwahati city of Kamrup District in Assam. The population of the study comprises of adolescence studying in different colleges of Guwahati city. The size of the sample for the study was 100 (50 boys and 50 girls), studying in five colleges in Guwahati City. The data was collected with the help of a structured, pre-tested and reliable and questionnaire and was calculated using suitable statistical analysis like frequency and percentage. It was found that the main reason for preferring ready-made garments by the boys were available in latest trend (62%). In case of girls it was available in latest style (72%) followed by varieties of design available, ready for immediate use and gives self-satisfaction. The adolescent boys prefer branded garment more (72%) than girls (26%). The adolescents, both boys and girls preferred casual garments, 82 per cent and 70 per cent respectively followed by sports 62 per cent for boys and 24 per cent for girls. Regarding the factors influencing the preferences for Ready-made garments it was observed the friends or peer groups was main factor (61%) influencing their preference followed by Media (51%). The main problem faced by them was it required alteration as stated by 66 per cent of the respondents. It can be suggested that to satisfy the need of adolescents, in respect to readymade garments, the Garments manufacturing companies should expand their garments distribution networks all over the countries. The garment manufacturing companies should make appeals available at affordable prices. The textile designer and fashion technologist also should keep in mind the traditional costume of a particular region while developing design and manufacturing garments for wide popularity and acceptability.

5 tables, 5 ref

021047   Dhanya N (Home Science Dep, St. Teresa's College, Ernakulam-682 035) : Impact of family involvement on students' outcome. Res Highlight 2014, 24(1), 62-4.

021046   Beniwal P;Jood S (Foods and Nutrition Dep, CCS Haryana Agricultural Univ, Hisar-125 004, Email: priya.bnwl@gmail.com ) : Functional and chemical properties of legume and cereal milled by-products. Ann Agri Bio Res 2014, 19(1), 168-71.

In the present study, functional and chemical properties of by-products such as bengal gram seed coat, bengal gram brokens, broken rice and wheat bran were investigated. Among the by-products, bengal gram brokens had maximum bulk density (0.76 g/ml), whereas bengal gram seed coat had minimum (0.26 g/ml). With regard to water absorption capacity, bengal gram seed coat had maximum (6.21 g/g) followed by bengal gram brokens, wheat bran and broken rice. Oil absorption capacity was found to be higher in bengal gram brokens (1.19 g/g) and lower in bengal gram seed coat (0.79 g/g). In case of chemical composition, bengal gram brokens contained significantly higher protein content (17.99%), (5.14%), while bengal gram seed coat had higher amount of crude fibre (39.27%), ash content (4.24%) and dietary fibre (83.4,5 g/100 g). However, broken rice exhibited a maximum value of total carbohydrate. Among minerals, highest total mineral content was found in bengal gram seed coat and wheat bran, while available minerals were maximum in broken rice.

3 tables, 15 ref

020009   Yadav R;Gupta M;Singh P;Tewari P (Home Science Extension Dep, College of Home Science, G.B. Pant Agriculture and Technology Univ, Pantnagar-263 145) : Enterprises promoted through SGSY programme in Ambedkar Nagar district of Uttar Pradesh state. Pantnagar J Res 2013, 11(1), 129-33.

Women in India manage all the household matters and work for almost 14-16 hours. There is no recognition for their hard work, just because her work is not evaluated in terms of money. It was felt that women should be motivated to come together and engaged in economically viable activities. With this in view Swarnajayanti Gram Swarozgar Yojana (SGSY) was started by government initiative in April 1999 to empower rural people especially rural women. The study was conducted in 8 villages of 2 blocks viz. Baskhari and Tanda of district Ambedkar Nagar, Uttar Pradesh. The sample consisted of 100 rural women who were the beneficiaries of SGSY programme and were running enterprises promoted under SGSY programme. The data was collected through personal interview technique and group discussion in the year 2009. Findings indicated that SGSY programme was running in the selected blocks since 1999-2000. It had promoted 13 entrepreneurial activities viz. dairy, goat rearing, poultry, tailoring, handicraft items from bamboo, shops of readymade garments and general accessories, floriculture, bamboo care, furniture making, vegetable cultivation and selling and bee- keeping. All the respondents had adopted different enterprises promoted under SGSY programme. Out of total adopters, 36 percent had adopted dairy enterprise followed by goat rearing (30%), poultry (17%), tailoring (8%) and rest were engaged in pottery, floriculture, handicraft items etc. From the study it could be inferred that SGSY programme had contributed to the women to start and own micro enterprise which has improved their economic status.

1 illus, 3 tables, ref

020008   Yadav L;Chakravarty A (Foods and Nutrition Dep, College of Home Science, Maharana Pratap Agriculture and Technology Un, Udaipur, Rajasthan, Email: a.lata27@gmail.com) : Effect of keeping time period on acidity of fruit juices and determination of fungal growth in fruit juices. Asian J Home Sci 2013, 8(1), 166-9.

The present investigation was carried out with the objectives to study the effect of keeping time period on acidity of fruit juices and determination of fungal growth in fruit juices. Only those fruit juice samples were taken for study which are mostly consumed by the common people for their health issue. Ten fruit juice samples (orange, pomegranate, mosambi, green grapes, purple grapes, lemon, mango, apple, pineapple and papaya)were taken for study. These fruits were brought to the laboratory for measuring the pH and titratable acidity in fruit juices and also identifying the fungal growth in fruit juices. The results of The study revealed that that pH of fruit juices increased during storage. Keeping time period affects the titratable acidity of different fruit juices. Titratable acidity increased with increasing keeping time period. Fungi were isolated from all the fruit juices which were stored for specific keeping time periods (0 hrs, 24 hrs, 36 hrs and 48 hrs). The isolates were characterized and identified as Aspergillus niger, Aspergillus flavus and species of Rhizopus and Mucor.

3 tables, 12 ref

020007   Vaida N;Buchh F (Institute of Home Science, Kashmir Univ, Srinagar, Jammu & Kashmir) : Impact of mid-day meal programme on educational and nutritional status of school children in Srinagar with specific reference to district Pulwama. Asian J Home Sci 2013, 8(1), 100-2.

This paper is an endeavor to scrutinize midday day meal (MDM) schemes operational in Srinagar with specific reference to district Pulwama, which is one of the largest child development programmes consecutively all through and is considered as a triumphant programme all over India. Introduction of mid-day meal occurred almost centuries ago. The MDM programme is also identified as "School lunch programme. The core intention of this programme is to magnetize more children for admission to schools, to retain them so that literacy augmentation of children could be brought about and it was seen that a child who is physically and mentally weak cannot be expected to obtain full advantage of schooling. The diet of the school child should, therefore, receive first consideration. The diet should contain all the nutrients in proper proportion, passable for optimum health. In order to combat malnutrition and improve the health of school children, the School Health Committee (1961) recommended that school children should be assured of at least one nourishing meal. The programme envisaged the stipulation of cooked meals/possessed foods of caloric value equilent to 100 g of wheat/rice for children studying in classes I - VIII in all Government, local body and Government aided Primary Schools free of cost. However, it was about 50 years later that such schemes was given grim attention. The main purpose of the cram was to assess the effect of MDM programme on enrolment attendance, dropouts and its impact on nutritional status as well as to evaluate the overall role of MDM programme in the government schools of the particular district. The study found that the MDMs have bented an affirmative collision in case of attendance, dropout rate and nutritional status of the students.

5 tables, 6 ref

020006   Sinha R;Sharma B (Home Science Dep, Birsa Agricultural Univ, Kanke, Ranchi, Jharkhand, Email: sinharekha_05@yahoo.co.in) : Nutrient analysis of selected home garden vegetable species. Asian J Home Sci 2013, 8(1), 96-9.

Thirteen species of vegetable namely, bottle gourd, field bean, french bean, chilli, tomato, brinjal, Poi, Bathua, mint, Palak, Kalmi, coriander and lettuce were evaluated for their nutrient contents. Among different leafy vegetables analysed, highest iron, Ca and ascorbic acid was observed in mint, Poi and coriander leaves, respectively, whereas, with regards to other vegetables maximum Fe, Ca and vitamin C was recorded in tomato, bottle gourd and french beans as well as chilli, respectively.

3 tables, 10 ref

020005   Singh P;Ahmad A (NO, Krishi Vigyan Kendra, Tepla, Ambala, Haryana, Email: haritaagrim@gmail.com) : Influence of socio-economic status on adolescents eating behaviour. Asian J Home Sci 2013, 8(1), 284-8.

Study was conducted on food habit, nature and type of food intake along with frequency of food group taken by adolescents in urban area of Muzaffarnagar (Uttar Pradesh). One hundred adolescents were purposely selected from different schools and colleges of Muzaffarnagar. The information was gathered with the help of "questionnaire-cum-interview technique ". Interview questionnaire contained comprehensive questions related to present study. The data were presented in tabular form. The study revealed that more than half of overall adolescents (68%) were vegetarian, but only 4 per cent adolescents used to consume proper diet regularly. The food habit was associated with socio-economic status (SES) of the family. All food groups were preferred by high socio-economic status (HSES). They showed high consumption of green vegetable (90.9%), grind pulse (60.5%), cereals (51.5%), medium fat and spice (87.8% and 72.7%) and low consumption of tea (36.4%), whole pulses (39.4%), root and fibrous vegetables (6.06% and 3.03%). High difference was also found between preferences of intake of food. There were 65 per cent, 78 per cent, 58 per cent adolescents who preferred intake of hot food, occasionally eat junk food, like to eat traditional food on special occasion. It was seen that adolescents of the high socio-economic group were far better than the adolescents of middle socio-economic group and to maintain nutritional status of adolescents of middle socio-economic group. They should be trained to make a right food habit about their meal consumption pattern. So, they can adopt healthy eating pattern and life style.

4 tables, 12 ref

020004   Singh N;Pande R;Singh N;Malhotra S R (Food Science and Nutrition Dep, College of Home Science, C.S.K. Himachal Pradesh Krishi Vishvavidyalay, Palampur, Himachal Pradesh, Email: nsns91@gmail.com) : Development and organoleptic evaluation of ashwagandha (Withania somnifera) based value added product and its effect on anthropometric parameters of underweight adolescent girls. Asian J Home Sci 2013, 8(1), 33-7.

Study was conducted to standardize and develop a value added product from ashwagandha and to assess its clinical effect on anthropometric parameters of underweight due to its good therapeutic value. Three types of ashwagandha biscuits were prepared viz., by the incorporation of ashwagandha root powder, ashwagandha leaf powder and ashwagandha root+leaf powder. The sensory evaluation of the biscuits showed that they were liked by the panel of judges. The products prepared by the incorporation of ashwagandha root powder were acceptable in comparison to the products prepared by the incorporation of ashwagandha leaf powder but from medicinal point of view, they were acceptable. The product was studied for shelf-life and the sensory evaluation was done on 10th day, 20th day and 30th day of storage period over 30 days. The results showed that there was a slight change in the sensory attributes during the storage period. The clinical effect of ashwagandha root powder biscuit was undertaken on 10 underweight adolescent girls chosen from Smt. Indramani Mandelia Shiksha Niketan, Town Pilani, Rajasthan. The initial weight and the BMI of the test group with mean values of 39.70 and 16.66 increased significantly to a mean of 41.90 and 17.59 finally over a period of 1 month, respectively no significant change was observed in the weights and BMI of the control group. Thus, proving that ashwagandha is efficient in increasing the weight of those who are underweight.

2 illus, 4 tables, 6 ref

020003   Sharma P;Gulati J K (NO, Krisi Vigyan Kendra, Jairampur, Changlang, Arunachal Pradesh, Email: pinkisharma2000@yahoo.in) : Gender differences as per child's companion and type of activities performed during mother's absence and presence in migrant labour families. Asian J Home Sci 2013, 8(1), 153-6.

The aim of present study was to explore the gender wise distribution of children of migrant families as per activities during mother's absence as well as presence. A self-structured interview schedule was interviewed on mothers of the selected 120 children of age range of 6-8 years. In the total sample, children were composed of two groups on the basis of their school attendance. One group of children, who were attending school (n=60) and another group was composed of those children who were not attending school (n=60). Each of these two groups further included equal number of boys and girls (30 boys and 30 girls). Data were statistically analyzed by using Z-test. The study showed that majority of the male children stayed with the siblings and spent time while playing whereas, majority of the females stayed with the friends/neighbourhood and in home and spent time either in playing or doing household chores during their mother's absence. Among both the groups, school going as well as non-school going, significantly larger percentage of boys were involved in playing and roaming as compared to girls. Significantly larger percentage of girls as compared to boys was taking care of siblings during their mother's absence. During mother's presence, boys as well as girls spent longer time in or around the home where as during mother's absence children spent more time away from home.

4 tables, 7 ref

020002   Samani V S;Jotangiya D;Bhadaniya H K (NO, M.V.M. Science and Home Science College, Rajkot, Gujarat, Email: vssamani@gmail.com) : Comparative study of working and non-working and its relation with obesity. Asian J Home Sci 2013, 8(1), 334-7.

Obesity or over nutrition is a menace to health and it is a public health problem of the well to do people. Obesity is a condition in which there is excessive weight gain in the body. An increase of 10 per cent over the ideal weight or optimal weight is termed obesity. Excessive weight gain is mainly due to high intake of food. When more energy is taken through food and less is utilized through activities, the excess energy is converted into fat and is deposited as adipose tissues. Modern medicine emphasizes this statement. Apart from physical handicaps, it produces psychological setbacks. Working and non-working women were selected for the study because obesity is a burning problem, not only in India but all over the world. In The study, 30 working and 30 non-working women were studied. A questionnaire was designed to collect the information along with personal interview of the subjects like standard weight for females, socio-economical status, various reasons of increasing the weight, food habit, physical and mental health and obesity. Age of onset of obesity was between 30 and 40 years, which could be due to hormonal changes. Other important causes of obesity seen in the study were irregular menstruation and caesarian. Consumption of junk food and high calorie bakery items are also responsible for obesity. Obesity invites several physical and mental health problems. Awareness about preventive and curative measures for obesity was found less. Sedentary life style and use of television as a means of entertainment has major role to play in causing obesity.

6 tables, 15 ref