007017   Pratibha Singh;Kulshrestha K (NO, Krishi Vigyan Kendra, Jakhdhar, Rudraprayag-246 439, Email: kalpanak_1903@rediffmail.com) : Nutritional quality of food supplements based on carrot powder and grits. J Fd Sci Technol 2008, 45(1), 99-101.

Carrots were processed to make carrot powder and grits by pressure cooking and drying at 50°C for 18h. These were incorporated into traditional food products at different levels to increase vitamin A precursor levels. Results revealed that these enriched food products are good sources of crude protein, crude fibre, iron, calcium, β-carotene and dietary fibre. Enriched chapati with 15% carrot powder incorporation enriched halwa and sweet enriched dalia with 40 % carrot powder and 40% carrot grits incorporation, respectively, were found most acceptable. Instant halwa formulation also showed good nutrient content per serving.

2 tables, 13 ref

007016   Khetarpaul N;Goyal R (Foods and Nutrition Dep, CCS Haryana Agricultural University, Hisar-125 004, Email: neelamkhetarpaul@gmail.com) : Development of soynutties and fried osy dhal: sensory and nutritional evaluation. J Fd Sci Technol 2008, 45(1), 105-7.

Method for the preparation of soynutties and fried soy dhal (dehusked soy splits) was standardized. Soynutties were prepared from whole soybean by roasting in preheated salt at high temperature (250°C) whereas fried soy dhal was prepared by deep fat frying of dehusked soy splits. Both products were sensorily acceptable.The moisture content in raw soy dhal was 9.8% which decreased significantly (p<0.05) in soynutties and fried soy dhal. There was a marginal change in protein and ash contents of soy products. Fat contents in raw soy dhal and soynutties were 23.4 and 23.2%, respectively whereas it was higher (34.0%) in fried soy dhal. No significant changes were noticed in total, reducing and non reducing sugars contents of soy dhal and its products. Phytic acid and polyphenols contents decreased significantly (p<0.05) in soynutties and fried soy dhal. Protein digestibility (in vitro) of the soy products also improved significantly (p<0.05)(12.6 %) over the control.

1 table, 25 ref

007015   Kanchana S;Raghavan G S V;Sosle V;Gariepy Y (NO, Home Science College and Research Institute, Tamil Nadu Agricultural U, Madurai-625 104, Email: kanchan_vel@yahoo.com) : Quality assessment of dehydrated idli. J Fd Sci Technol 2008, 45(2), 177-9.

Idli was dried by microwave drying (MD), vacuum assisted MD and hot-air drying. Moisture, bulk density, water activity (a_w) and instrumental colour value were studied. Instrumental texture quality was also studied in the fresh and rehydrated idli. Moisture content of dehydrated idli ranged between 6.7 and 9.4% and the a_w was between 0.166 and 0.441. Low power density and low temperature dehydrated idli was acceptable. Rehydration of idli was better in hotair oven drying followed by vacuum assisted MD and domestic MD.

3 illus, 24 ref

007014   Joshi P;Jain S (Foods and Nutrition Dep, College of Home Science, Maharana Pratap University of Agriculture an, Udaipur-313 001, Email: priyanka_fn@yahoo.co.in) : Products from wood apple (Limonia acidissima) fruit and their quality evaluation. J Fd Sci Technol 2008, 45(3), 270-1.

Jelly and jeera lune powder were prepared from wood apple pulp. Results indicated that edible portion of wood apple contains (%) 70.6 moisture, 2.2 protein, 3.3 fat, 1.3 ash, 0.4 fibre, 22.1 carbohydrate and provides 127 kcal energy. The ascorbic acid, Ca, Fe, Na, P, Zn, Cu and Mn (mg/100 g) contents of fruit pulp were 15.9, 3.5, 8.5, 46.5, 386.3, 0.8, 0.5, and 0.7, respectively. The mean sensory acceptability scores on 9-point Hedonic scale of jelly and jeera lune were 8.5 and 8.3, respectively, indicating that both these products were very much liked by the panel members. Jelly provides calories, ascorbic acid and iron while jeera lune powder serves as a dressing for food salads and yoghurts adding aroma, taste and flavour.

2 tables, 10 ref

007013   Das H;Naika M;Jayaraman S;Bawa A S (NO, Defence Food Research Lab, Siddarthanagar, Mysore-570 011, Email: himani1970@rediffmail.com) : Effect of processing, preservation and storage on oxytetracycline in spiked milk. J Fd Sci Technol 2008, 45(1), 50-5.

Reduction in oxytetracycline (OTC) was higher at higher storage temperature and at lower spiking level in milk as well as methanol with a greater effect in methanol as compared to milk. This indicated that milk constituents might have a protective effect against the residue reduction. Open heating at atmospheric pressure (97.5±0.5°C), microwave heating, curd fermentation, storage of curd at chill temperature (-6±2°C), acid coagulation at 4.9 pH using 0.2%(w/v) citric acid, khoa (heat coagulate) preparation and spray drying decreased the OTC residues significantly (p<0.01), with the acid coagulation showing the highest decrease. Higher reductions in OTC were observed for microwave heating than atmospheric pressure heating, higher curd inoculum level than lower one, lower spiking levels than higher ones for acid coagulation, heating twice with an intermittent storage than heating once for the same period without storage.

8 illus, 36 ref

007012   Chaturvedi R;Srivastava S (Food and Nutrition Dep, College of Home Science G.B.Pant Agriculture and Technology Univ, Pantnagar-263 145, Email: sarita.srivastava@rediffmail.com) : Genotype variatins in physical, nutritional and sensory qualityof popped grains of amber and dark genotypes of finger millet. J Fd Sci Technol 2008, 45(5), 443-6.

Finger millet (Eleusine coracana) genotype 'PRM-9802', 'PRM-1', 'PRM-701', 'VL-146', 'VL-315', and 'PES-400', were evaluated for physical properties, popping quality, sensory quality and nutritive value of popped grains. Significant variations were observed between genotypes for different popping characteristics. Amber (light) colour genotype 'PRM-701' reported higher values for thousand kernel weight as well as crude protein, Ca Fe, and in vitro protein digestibility. Prolamin was the major protein fraction and was maximum in amber colour genotype. Positive correlation was observed between flake size and globulin content of the grain. Popped grains of all 6 genotypes were sensorily acceptable.

6 tables, 16 ref

007011   Agidi G;Dauda S M;Igbeka J C (NO, National Cereals Research Institute, Badeggi, P.M.B. 8, Bida, Niger State, Nigeria, Email: agidides@yahoo.com) : Effect of variety, pressure and specific volume of steam on the head rice yield of milled parboiled rice. J Fd Sci Technol 2008, 45(3), 282-3.

Effects of variety, steam pressure and specific volume of steam on head rice yield of milled parboiled rice were studied. Rice varieties selected were `Faro 21', `Faro 27', `Faro 29' and `Faro 35'. Four levels each of steam pressure and specific volume of steam were used in parboiling the rice samples with the aid of insulated electric parboiling equipment. The samples were milled after drying and tempering to 13% moisture content. Higher head rice yield of 93.3% was obtained with rice parboiled with the higher process steam pressure (5.5 x 10^{4 N/m2). The second (1.290 m3/kg) level of specific volumes of steam gave higher head rice yield. `Faro 29' gave the highest head rice yield. Regression equations capable of predicting head rice yield at varying steam pressures and specific volumes of steam are also presented.}

1 table, 11 ref

003905   Indrayan A K;Agrawal P;Rathi A K;Ajat Shatru; Agrawal N K;Tyagi D K (Natural Products Lab, Gurukula Kangri University, Hardwar-249 404, Email: akindrayan@yahoo.co.in) : Nutritive value of some indigenous plant rhizomes resembling Ginger. Nat Prod Radiance 2009, 8(5), 507-13.

Rhizomes of certain Ginger like species, viz. Alpinia officinarum Hance, A. galanga Willd., A. zerumbet (Pers.) Burtt & R M Smith (syn. A. speciosa K. Schum.), A. calcarata Rosc. and Kaempferia galanga Linn. have high medicinal value belonging to family Zingiberaceae. These rhizomes have a good nutritive value also (350.9 Cal per 100 g) and are quite rich in protein and carbohydrate, but low in fat. Rhizomes of A. officinarum, A. zerumbet and A. calcarata have high iron content with a moderate and balanced content of carbohydrate, protein, fat and crude fibre. Rhizomes of A. galanga are lowest in fat content but richest in carbohydrate. A. calcarata is lowest in Mn, Ni and K but richest in Ca and Na. Study shows the biologically important metals Cr, Mn, Cu, Zn, Ca and Na to be sufficient in rhizomes of K. galanga. All these studied materials have a moderate to good antimicrobial activity.

001848   Zanvar V;Rohini Devi;Arya A (Foods and Nutrition Dep, College of Home Science, Marathwada Agricultural Univ, Parbhani-431 402) : Effect of supplementation of biofortified biscuits on haematological parameters of selected adolescent girls of Marathwada region. Indian J Nutr Diet 2008, 45(12), 520-9.

8 tables, 6 ref

001847   Yadav A;Sheikh S;Ramesh Chandra;Singh R (Home Science Dep, Allahabad Agricultural Institute-Deemed Univ, Allahabad-211 007) : Nutritional and technological qualities of paneer based dessert prepared from a blend of milk and soymilk. Indian J Nutr Diet 2008, 45(12), 530-3.

2 tables, 7 ref

001846   Sood D R;Kalim S;Shilpa (Biochemistry Dep, CCS Haryana Agricultural Univ, Hisar-125 004) : Changes in fatty acid spectrum of potato tubers during refrigerated storage. Indian J Nutr Diet 2008, 45(12), 514-19.

6 tables, 20 ref

001845   Kawatra B L;Bakhetia P (Food and Nutrition Dep, College of Home Science, Punjab Agricultural Univ, Ludhiana-141 001, Email: drcbakhetia@hotmail.com) : Consumption of heavy metal and minerals by adult women through food in sewage and tube-well irrigated area around Ludhiana city (Punjab, India). J hum Ecol 2008, 23(4), 351-4.

A dietary survey was carried out during summer and winter seasons on 20-40 years old subjects i.e. 23 and 49 women from sewage and tube well irrigated areas, respectively around Ludhiana city (Punjab, India). Raw food samples from both the areas were analyzed for various minerals. Mineral intake by individual subjects were calculated from the amount of food consumed and mineral contents of foods. The data revealed that intake of lead by women in sewage irrigated area was almost twice the amount compared to women from tube well irrigated area. However, intake of lead was below the maximum tolerable limits, except by women in sewage irrigated area during summer season. Intake of cadmium in both the areas was 2-3 times higher than the prescribed tolerable limits in sewage irrigated area. The intake of nickel was higher by women subjects in sewage irrigated area, however, intake of nickel in both the areas was much below the maximum tolerable limits. Intake of copper was much higher than ICMR's suggested values while that of zinc was comparable to allowances in both areas. Manganese values were significantly higher in women from tube well irrigated area while that of iron was more in women from sewage irrigated area. Mineral intake reflected the mineral content of the foods consumed, because the mineral content of most vegetables was higher in sewage irrigated area except for manganese and zinc. Mineral content of drinking water was not much different.

2 tables, 15 ref

024408   Kharwade A R;Nalwade V M;Wakte P S (NO, D.S.M. College, Parbhani-431 401, Email: prashantwakte@rediffmail.com) : Nutritional and microbial quality of street foods. Bionano Front 2009, 2(2), 31-4.

Ten street foods namely Pani puri, bhel, kachori, samosa, wada pav, pav-baji, mirchi-bhaji, ice-cream, kulfi and mix-fruit juice were selected from Parbhani city of Maharashtra to evaluate the nutritional and microbial quality. Result of nutritional quality evaluation indicated that kulfi and ice cream were better than other street foods with respect to calcium content. On the other hand, pav bhaji, wada psv, bhel and kachori were better food with respect to iron content. Microbial analysis indicated that bhel had highest bacterial count followed by pav-bhaji and pani puri whereas mirchi bhaji and samosa had lowest bacteria! count. Mix-fruit-juices and pani puri showed highest SPC whereas mirchi bhaji and samosa had lowest E.Coli Salmonella and Shigella was detected in large amount of foods like pav-bhaji, kulfi and bhel whereas deep fried foods like mirchi-bhaji and samosa contain lowest amount of Salmonella and Shigella. On the whole it was found that the street foods were prepared under insanitary condition which may pose a serious health risk. Hence there is a need to train food vendors in safe and hygienic catering operations and also to consumers regarding risk of consumption of street foods.

4 tables, 11 ref

023391   Patil A T;Bhuvaneshwari G;Hunshal C S (College of Rural Home Science and Agronomy Dep, UAS, Dharwad, Karnataka) : Participatory nutrition intervention for poor families of SHG women in a Peri urban village. Indian J Nutr Diet 2008, 45(8), 328-34.

The results of the findings indicated that the incorporation of soybean in daily diet had a beneficial effect to reduce the malnutrition. It also validates the importance of soybeans in the diet; especially in this period of economic recession when animal protein sources are very expensive and for the poor it is difficult to meet the daily protein needs for the body. Promoting soybeans is valuable in countries where other high quality protein is unavailable or too expensive. SHG members expressed that soybean can be processed into dhal, flour and packed to take them up as Income Generating Activities. The high protein content of soybean, the ease with which it blends in different regular recipes and its acceptability to the members made soybean flour more popular to enhance the dietary protein intake and in bringing about the reduction in the malnutrition of the population.

2 illus, 2 tables, 9 ref

023390   Nalwade V;Tejashree S;Khan T N (College of Home Science, Marathwada Agricultural Univ, Parbhani-431 402) : Bioavailability of iron and calcium from uncommon leafy vegetables. Indian J Nutr Diet 2008, 45(8), 320-7.

The investigation was undertaken to assess the bioavailability of iron and calcium content of selected uncommon leafy vegetables. Significantly more families belonging to urban areas were consuming leafy vegetables daily than those of rural areas. The results of correlation co-efficient also indicated that as the family size increased there was an increase in amount of leafy vegetables required per day. Majority of families of the urban areas had knowledge on the importance of including leafy vegetables in their diet compared to rural respondents. A relatively more number of rural homemakers showed awareness on uncommon leafy vegetables than that of urban homemakers. The uncommon leafy vegetables like kante math, rajagira leaves, pokla and chopda math were found to contain significant amount of iron. In case of bioavailability of iron, tandulga recorded the highest followed by paatar. Hence kante math, rajagira leaves and tandulga can be considered as good and cheap sources of iron and calcium. Therefore it can be recommended for consumption in the diet of the people to reduce the prevalence of anaemia in the community.

6 tables, 12 ref

022276   Sharan M (Dep of Clothing & Textile, Faculty of Family and Community Science, the Maharaja Sayajirao University of Baroda, Vadodara) : A comparative study of natural cleaning agents and synthetic detergent for its cleaning efficiency. Prajna 2008, 16(Oct), 50-3.

Hundreds of thousands of tones of detergent with a value of billion of rupees are used annually in India. The production, use and disposal of such a large amount of chemicals is bound to have an adverse impact on the environment.There is a need to find out eco-friendly substitute as detergent is an indispensable part of the human life. Aritha and Shikakai have been used since antiquity for washing of ornaments and hair. Today also it is being used as additives to some compounds for the washing. The properties of Aritha and Shikakai were studied systematically for their cleaning efficiency and found to be effective.

3 table, 7 ref

022275   Shah H J (Dep of Biochemistry, M B Patel Science College, Anand-388 001) : Availability of nutrients from preprocessed and processed mothbean (Phaseslus aconitifolius Jacq). Prajna 2008, 16(Oct), 54-60.

Varieties of cooking procedures are used at home. Choice of the method directly affects the nutrient intake of the family and the individual The present study was planned to study the alteration in the nutritive value of Moth bean during soaking, germination and cooking. The specific processes studied were soaking, soaking and pressure cooking, soaking and microwave cooking, germination, germination and pressure cooking as well as germination and microwave cooking. The results of the study indicate that processes like soaking and germination increased the vitamin contents of the grains. Grains when cooked for eating purpose these vitamins level decreases. Pressure cooking seemed to retain higher amount of the nutrients compared to microwave cooking except for riboflavin content. The study indicates that the traditional cooking method is better for the preservation of nutrients compare to advanced and rapid microwave Cooking.

5 illus, 18 ref

022274   Kola N (PG Dep of Home Science, Sardar Patel University, vallabh vidyanagar-388 120) : Efficiency of detergents on cotton, polyester and cotton-polyester blend. Prajna 2008, 16(Oct), 41-9.

Proper cleaning of clothes is one of the important aspects to be considered for increasing their life. Soil gets accumulated on textiles, which needs to be cleaned for reuse ability. There are vast varieties of detergents for laundry use available in the market, these consist of regular detergents, detergents with added ingredients like whitening agents, enzymes, oxy-agents etc., and so to select the right type based on performance and price is of much importance. The present study was mainly to study few varieties for their efficiency in detergency on artificially soiled cotton, polyester and cotton-polyester blend. Cleaning efficiency of detergent was determined by comparing light reflected from soiled and washed samples, with a reflectance meter. Soil was more readily removed from cotton fabrics due to their hydrophilic nature. The best results were obtained with detergents having added enzymes, though regular detergents were also good soil removers.

1 illus, 3 table, 10 ref

020182   Parimalavalli R;Sathiya S (Food Science Dep, Periyar Univ, Salem-636 011) : Nutritional profile of scheduled caste/tribe adolescents. J Dairying Fd Home Sci 2008, 27(2), 125-9.

Study was undertaken in two SC/ST hostels of Salem District, Tamil Nadu, to study the nutritional status of adolescents. The socio- economic conditions, nutritional status of 50 girls and 50 boys residing in two government scheduled caste/scheduled tribe hostels of Salem were assessed. The study revealed that majority of samples belonged to joint families with large size family and the parents were laborers, more than 75 per cent of the samples were underweight. Except animal foods, the diet of selected subjects were inadequate and below the recommended amount. For many foods and most of the nutrients, the correlation coefficients were higher than 0.5. Gross deficit was noted in calories, protein and fat, calcium and iron intake by the adolescents. The results indicated that there was significant and positive relation between food, nutrients and body mass index.

7 tables, 9 ref

020181   Nande P;Tapadia P;Jain K;Lodhaya F;Vali S A (Post Graduate Teaching Dep of Home Science, Rashtrasant Tukadoji Maharaj Nagpur Univ, Jyotiba Phule Campus, Amravati Road, Nagpur-440 010) : Soymilk as a substitute for animal milk. J Dairying Fd Home Sci 2008, 27(1), 1-10.

Recipes from freshly extracted soymilk i.e. SM [ice-cream, kalakand, and pudding]; soy channa [rasgulla] and soy curd i.e. SC [kadhi and shrikhand] were prepared and evaluated for their palatability using control samples prepared from animal milk [AM]. Fat in freshly extracted SM and SC were estimated to be 3.08 % and 1.9 % which were low as compared to AM and animal curd [AC]. Calculated protein content of experimental recipes was found in the range of 2.38 % to 10.26%. SM pineapple flavored ice-cream revealed higher overall acceptability. SM pudding was rated equally good for its appearance, texture and taste [t = 0.48, 1.81 and 1.91 respectively; p>0.05] when compared with AM pudding. SC kadhi was found to be better accepted over AC kadhi for its appearance, consistency and taste. SM products were found more economical as compared to AM products.

1 illus, 9 tables, 22 ref

020180   Nande P;Harode S;Valle M;Vali S A (Post Graduate Teaching Dep of Home-Science, Rashtrasant Tukadoji Maharaj Nagpur Univ, Jyotiba Phule Campus, Amravati Road, Nagpur-440 010) : Nutrient contents in selected Maharashtrian and south Indian Single full meals. J Dairying Fd Home Sci 2008, 27(1), 53-64.

The study was conducted to estimate the nutritional quality of selected standard Maharashtrian [M] and South Indian [S] single full meals approximately designed for an average adult. For this purpose, two single full meals [separately from M and S cuisine] varying in compositions were selected. Diets [D] were taken in cooked [C] forms. Meals were coded as M-D₁C, M-D₂C, S-D₁C, and S-D₂C. Estimations for protein, fat, crude fiber and ascorbic acid were carried out. Mineral ash was used for estimations of iron and calcium. All meals were found to be good in their protein contents [protein ranged between 14.0 - 24.4 g per meal]. Fat contents in S diets were estimated to be high [15.52 g - 35.50 g]. This could be attributed to excess amount of oil used during cooking. Being rice based, crude fiber contents in S meals were found to be poor [4.57 g to 6.90 g] whereas these were found to be fair in M meals [6.60 - 7.74 g]. The cooked M diets also showed a fairly high calcium content (532.36 mg and 653.19 mg in M-D,C and M-D₂C, respectively). Calcium contents in S meals were found to be 340.68 mg in S-D,C and 259.9 mg in S-D₂C, respectively. South Indian diets were found to be iron deficient (1.49 mg to 1.96 mg). Maharashtrian meals showed fair amount of iron contents [M- D,C-17.09 mg and M- D₂C-17.40 mg]. Ascorbic acid contents in South Indian meals were found to be higher than that in Maharashtrian meals [47.22 and 46.67 mg, respectively in S-D₁C and S-D₂C]. Calculated values indicate that S meals were high in carbohydrate contents as compared to M meals.

8 tables, 18 ref

020179   Mogra R;Vaishnav P (Foods and Nutrition Dep, College of Science, MPUAT, Udaipur-313 001) : Consumption pattern and quality evaluation of Rab traditional rural preparaton. J Dairying Fd Home Sci 2008, 27(2), 154-6.

Rab is a traditional, soup like preparation of Rajasthan, prepared by boiling maize grifs and flour in butter milk for 2-3 hours. Rural families have the practice to prepare rab in bulk, store in earthen pot and consume it for 2-3 days. Nutrient composition of rab samples revealed that fresh rab contained moisture 93.03 g, protein 1.26 g, fat 0.96g, ash 0.20 g, fiber 0.09 g, carbohydrate 4.46g and energy 32 Kcal per 100 g. The microbial examination of rab revealed that it contained heavy load of total viable counts, yeast and mold and coli form but free from pathogenic S. aureus bacteria. Study suggests that the hygienic practices should be followed in preparation and storage of rab to make it safe for consumption.

3 tables, 8 ref

020178   Dwivedi R;Shukla P (Foods and Nurtition Dep, College of Home Science, M.S. Univ of Baroda, Vadodara-390 002) : Dietary pattern and style of living of diabetic patients. J Dairying Fd Home Sci 2008, 27(3-4), 244-6.

Thirty diabetic subjects were selected aged between 39-59 years (24 males and 6 females) to study the general profile, diet pattern, history of disease, type of medicinal treatment taken, blood glucose level and type of exercise performed by the subjects. The dietary pattern of the subjects was assessed through twenty four hour recall and food frequency questionnaire. Of the total, 50 per cent subjects belonged to small families. 83.33 per cent were independent and doing job. The average frequency of taking meal was 2.77 times a day. Only 26.67 per cent subjects were having family history of disease. Most of the subjects were taking ayurvedic medicines. Out of the total, 23.33, 10.00 and 6.67 per cent subjects were tobacco chewers, smokers and both tobacco chewers and smokers, respectively. Thus, nutrition and health status of diabetics are associated with various such factors like family size, income, physical activity etc.

2 illus, 2 tables, 7 ref

020177   Choudhary S;Kaushik S;Asrani S (Home Science Extension Education Dep, CCS Haryana Agriculture Univ, Hisar-125 004) : Impact of visual media on knowledge, attitude and practice of school children regarding nutrition education. J Dairying Fd Home Sci 2008, 27(1), 75-8.

'Protective foods' and 'food hygiene and thirteen sub-messages related to main messages were identified as per judges' scoring. A package of media including posters, charts, leaflets and booklet were prepared on each message and exposed to school children. Pre and Post exposure scores indicated significant gain in knowledge and change in attitude for most of the messages.

3 tables, 5 ref

018152   Sheth M;Parnami S;Rao J (Foods and Nutrition Dep, Faculty of Family and Community Sciences, The Maharaja Sayajirao University of Baroda, Vadodara-390 020, Email: mkss7@hotmail.com ) : Sensory and nutrient quality of soy and wheat flour based high protein pulse analogue. J Fd Sci Technol 2009, 46(2), 179-80.

Quality of cooked and seasoned red gram (Cajanus cajan) dal (RGD) and a high protein pulse analogue (HPPA) developed using defatted soy flour and wheat flour was evaluated for its sensory attributes. RGD and HPPA were made using Bengali, Maharashtrian, Keralite and Gujarati preparations. Fat, moisture and carbohydrate contents of raw HPPA (0.60, 0.53 and 59.5%, respectively) were lower than those of raw RGD (1.8, 10.3 and 64% respectively). The values of protein (30.0%), calcium (l04 mg/100 g), iron (5.2 mg/100 g) and phytate (2l0 mg/100 g) of raw HPPA were greater than raw RGD (21.7%, 60 mg/100 g, 2 mg/100 g and 180 mg/100 g, respectively). Despite slight raw taste, off-flavour, coarse and grainy texture and chewy mouthfeel, the cooked and seasoned HPPA had sensory scores well within the acceptability limits (fair to good) for all the four products.

^ssc2 tables, 13 ref

017181   Varma T;Nande P;Vali S A (Home-Science Dep, Rashtrasant Tukadoji Maharaj Nagpur Univ, Jyotiba Phule Campus, Amravati Road, Nagpur-440 010) : Birth weight of newborn in relation to maternal weight gain and haemoglobin level. Indian J Nutr Diet 2008, 45(2), 63-8.

500 pregnant women were surveyed to find out correlation of weight gain and haemoglobin level during pregnancy with birth weight of infants. Birth weight of infant was found to be positively correlated with weight gain and haemoglobin level of mother during pregnancy. Babies with low birth weight were born to mothers having haemoglobin level less than 9 g/dl. Low birth weight babies were also born to mothers who gained weight which was less than 9 kg during pregnancy. The results of the study vividly point out that the birth weight of the infant is directly related with maternal weight gain and haemoglobin concentration.

3 tables, 12 ref

017180   Kowsalya S;Shimpary C A (Food Science and Nutrition Dep, Avinashilingam Univ for Women, Coimbatore-641 043) : Impact of supplementation of lotus stem (Nelumbium nelumbo) on the iron nutriture of adolescent girls (13-18 yrs) in Manipur. Indian J Nutr Diet 2008, 45(2), 47-53.

The findings of the investigation revealed the beneficial effects of lotus stem supplementation on anaemic adolescent girls of Manipur. Lotus stem supplementation in anaemia brought about a significant improvement in blood haemoglobin, serum iron, PCV, MCV, MCH and MCHC levels and reduction in TIBC levels. The clinical signs and symptoms also reduced. Study revealed a positive impact of lotus stem supplementation in combating anaemia among adolescents. Popularisation of lotus stem and nutrition education to include lotus stem in daily dietaries of adolescent girls in Manipur would prove to be a sustainable and long term strategy to alleviate anaemia among adolescents.

5 tables, 7 ref

017179   John S;Narasimhan V (Home Science Dep, Women's Christian College, Chennai) : Impact of breakfast pattern on the nutrient intake, physical, cognitive and academic performance of school children. Indian J Nutr Diet 2008, 45(2), 54-62.

Study indicated that the breakfast skippers do not compensate for the nutrient losses, which include energy, protein, calcium, iron, retinol, thiamine, riboflavin, folic acid and vitamin C. There was an increased intake of all foods and nutrients by the breakfast consumers compared to breakfast skippers. A significant difference between the two groups in terms of height, Body Mass Index, triceps skin fold and sub scapular skin fold measurement showing greater obesity among the breakfast skippers was observed. Results show a significant difference between the breakfast consumers and breakfast skippers in physical performance with increased performance of the breakfast consumers compared to the breakfast skippers. The cognitive performance of the breakfast consumers was found to be much greater compared to the breakfast skippers. The attendance and the marks of the breakfast consumers were found to be higher compared to the breakfast skippers thus showing increased and good academic performance of the breakfast consumers.

7 tables, 13 ref

014961   Rajesh Kumar;Singh R;Sharma S (Centre of Food Science and Technology, CCS Haryana Agricultural Univ, Hisar-125 004) : Optimization of instantiation parameters for quick cooking of white chickpea. Res Crop 2007, 8(2), 507-9.

Instantiation parameters for white chickpea were optimized for soaking medium, cooking methods and drying techniques. Best combination was found to be over night soaking in water followed by cooking in boiling vat and dehydration by fluidized bed drying technique. The product was wholesome, sufficiently hard to withstand storage and transportation. The instantised product cooked within 14 min compared to 85 min for fresh grain had good acceptable sensory characteristics.

3 tables, 4 ref

014960   Rajesh Kumar;Singh R;Sharma S (Centre of Food Science and Technology, CCS Haryana Agricultural Univ, Hisar-125 004) : Development of quick cooking of desi chickpea. Res Crop 2007, 8(2), 504-6.

A process has been developed for the production of quick cooking dehydrated desi chickpea from dry commercial chickpea. It involved hydrating the chickpea by soaking in 1% ammonium carbonate solution for 16 h followed by pressure cooking and dehydrating the precooked chickpea in standard cabinet drier at 55 to 60°C for 6 to 8 h to reduce the moisture content to about 8%. The processed product reconstituted in boiling water in 6 to 7 min thus reducing the cooking time about 80% and had good acceptable sensory characteristics.

3 tables, 5 ref

013824   Yadav B K;Khan B L;Rajeev Kumar;Yogendra Kumar (Animal Husbandry and Dairying Dep, C. S. Azad Univ of Agriculture and Technology, Kanpur-208 002) : Incidence of staphylococci and other micro-organisms in pera sold in difference markets of Kanpur city.. Prog Agric 2008, 8(1), 111-13.

1 table, 6 ref

013823   Sudershan R V;Subra Rao G M (Food and Drug Toxicology Research Centre, National Institute of Nutrition, Hyderabad-500 604) : 'Junk' food - are we miscommunicating?. Indian J Nutr Diet 2008, 45(4), 155-9.

22 ref

013822   Sonkar S;Katiyar S;Singh V;Jaiswal S (Food Science and Nutrition M.A.B. College of Home Science Dep, C.S.A. Univ. of Agri. & Tech., Kanpur-208 002) : Nutritional assessment and dietary pattern of insulin dependent diabetes mellitus (IDDM) and non-insulin dependent diabetes mellitus (NIDDM). Prog Agric 2008, 8(1), 39-41.

Nutritional status and dietary pattern of diabetes patient was studied during 2006. The nutritional status of NIDDM group was better as compared to IDDM group. Dietary pattern of NIDDM group was similar to IDDM group. Dietary assessment was done by 24 hours dietary recall method and it was found that both the groups were consuming inadequate diet, these det were low in energy high in protein and fat. the intake of energy, protein, fat was significantly high in both the groups. Majority of the respondents were found to male as compare to femlae. most of them belong to high income groups and leading the sedentary life style. In the awareness about the importance of healthy and balanced diet and physical activity was less in both NIDDM and IDDM respondents most of NIDDM patients were found to be involved in some kinds of addication specially consumption of pan masala, cigarette and alcohol, Majority of the study subject in both group were, vegetarian eating home made foods, with optimal amount of green leafy vegetable, fresh fruits and added dietary foods, prior to onset of the disease they use to consume fat rich food, their edible oil was was saturated fat rich.

6 tables, 5 ref

013821   Puyed S A;Prakash J (Food Science and Nutrition Dep, Mysore Univ, Manasagangotri-570 006) : Fat uptake, shelf stability and sensory quality of soy incorporated cereal based papads. Indian J Nutr Diet 2008, 45(5), 176-84.

Study that incorporation of defatted soy flour to wheat or ragi based papads reduced the fat absorption in fried papads. This effect was also seen on incorporating enzyme hydrolysed soy, though to a lesser extent. Moisture sorption studies indicated that for wheat based papads, incorporation of soy improved the keeping quality by decreasing moisture absorption on storage at different relative humidity but in the case of ragi based papads, the control product had least water absorption and it was higher for soy incorporated products. The sensory quality of products with enzyme hydrolysed soy was similar to control whereas only soy incorporated product scored lesser for organoleptic quality. Incorporation of defatted soy flour can be recommended for reduction of fat uptake and better sensory quality in cereal based papads.

4 tables, 18 ref

013820   Pal S;Karwariya P;Shukla S;Neelam Kunwar; Vashishtha P (Faculty of Home Sciences, C.S. Azad Univ of Agriculture & Technology, Kanpur) : Multimedia based package on food security to create knowledge and awareness of farm women. Prog Agric 2008, 8(1), 95-6.

^ssc4 tables, 3 ref

013819   Mridula D;Gupta R K;Jain R (Food Grain and Oilseeds Processing Div, CIPHET, Ludhiana) : Effect of sorghum flour on quality of noodles. Indian J Nutr Diet 2008, 45(4), 138-45.

Noodles prepared from flour containing varying proportion of sorghum flour (0,10,20, 30, 40, 50, and 60%) were evaluated for physical, colour and textural properties, cooking quality, proximate composition and sensory acceptability. Hardness and diameter of raw noodles decreased with increased proportions of sorghum flour. Similar trend was observed in the diameter of cooked noodles but no significant relation was observed in the expansion ratio in the diameter of different noodle samples. Cooking time and water absorption decreased but solid loss on cooking of noodles increased significantly (p<0.05) with increased proportion of sorghum flour. Whiteness (L* values) decreased with increased proportion of sorghum flour resulting in slightly darker noodles but on sensory evaluation, mean scores for different sensory attributes upto 40 per cent sorghum flour levels were more than the minimum acceptable score of 6, with highest mean sensory scores for noodles containing 10 per cent pearled sorghum flour.

5 illus, 1 table, 18 ref

013818   Bhumika Singh;Kumar A R;Yadav N;Chacko J; Kahkashan Parveen (Food Science and Nutrition, C.S.A.U.A.&T., Kanpur) : Development of β-carotene rich bread by incorporating dehydrated carrot. Prog Agric 2008, 8(1), 61-3.

Carrots (Daucus Carota L.) were tray dried at 50-60°C for 5 hrs. Dehydration ratio of unbalanced sample was found maximum Rehydration ratio of carrot shreds was found maximum (10.4 ±0.33) at 24 hrs. Their was 36 percent loss in carotene content during tray draying of carrots. Bread prepared by incorporation of dehydrated carrot shreds at 5, 10 and 15 percent level showed that, incorporation of carrot at 15 percent level was well accepted as compared to 5 and 10 percent. Proximate analysis of bread showed an increase in ash, fibre, carotene and iron content of bread. Dehydrated carrot shreds had good shelf life and can be stored out room temperature for 45 days.

4 tables, 6 ref

012880   Khatoon J;Phool Kumari;Rekha Dayal (Family Resource Management Dep, College of Home Science, Chandra Shekhar Univ of Agriculture and Technology, Kanpur-208 002) : Perceived joint discomfort by rural women while performing dishwashing activity in Deoria district (U.P.). Prog Agric 2008, 8(2), 157-9.

Feeling of discomfort and posture adopted in rural women while performing dishwashing activity was studied by taking 40 households from the selected villages of Deoria district. Multistage random sampling procedure was adopted to select the sample for the study. Survey cum experimental method was adopted to carry out the present investigation. It was observed that the highest mean height of the respondents was found 155.7 cm and belonged to the age group of more than 40 years. The highest mean weight was found to be 54.5 kg and belonged to the category 18.5-25.0 (normal body weight). Different anthropometric measurement of rural women were also taken and compared with reference study of hand anthropometries of Indian women (National Institute of Occupation Health). It was observed that mostly rural women adopted squatting posture for dishwashing and were suffering from backache pain.

3 tables, 3 ref

011823   Shree B;Rao S G;Puttaraj S (Studies in Food Science and Nutrition Dep, University of Mysore, Mysore-570 006) : Formulation and preparation of bajra (Pennisetum typhoideum) papad. Indian J Nutr Diet 2008, 45(6), 221-7.

The possibility of preparing papads using bajra with black gram and sago was explored. The functional properties of bajra flour, black gram dhal flour and sago flour indicated that the bulk density and water absorption capacity was higher in sago as compared to bajra flour which reflected in the quality of papads prepared. Fat absorption capacity of the flours was similar. The physical parameters indicated that bajra and black gram dhal (30:70) without sago imparted a hard texture to the dough and also affected the rolling property of the dough. Addition of sago in all the other variations resulted in softer dough and gave an easy rolling property. A lower degree of gelatinization was observed in all the variations and could be related to slower digestibility of the starch. The proximate composition of papads revealed that the moisture content of papads were in the desirable range and hence could be stored for a longer period of time. Sensory attributes of the fried papads showed that papads prepared using different ratios of bajra, black gram dhal flour and sago were acceptable and scored high for all sensory characteristics compared to papad without sago which had a hard texture. Addition of sago along with bajra resulted in good quality papads which were acceptable and scored higher for overall quality. Thus, the study was indicative of the fact that bajra can be effectively used in preparing papads and being rich source of fiber can be suitable for persons having risk of developing chronic diseases.

1 illus, 4 tables, 13 ref

011822   Chithra R;Sathiya V (Nutrition and Dietetics Dep, PSG College of Arts and Science, Coimbatore) : Effect of incorporation of soy products on the glycemic index and glycemic load of selected Indian foods. Indian J Nutr Diet 2008, 45(6), 228-35.

An attempt was made to study the Glycemic Index and Glycemic Load of five standard Indian foods and the effects of incorporation of soy products namely, whole soybean, Defatted Soy Flour (DFSF), Texturised Soy Protein (TSP) granules and TSP chunks. There was a significant reduction in the glycemic index and glycemic load of all the five soy incorporated recipes when compared to their respective standards. Inclusion of soy products noticeably reduced the glycemic index of conventional foods simultaneously improving the nutritive value. Hence diabetics should be encouraged to utilize soybean and its products in their daily diet to have a good glycemic control and also to obtain the other benefits of soybean products.

5 tables, 10 ref

010733   Jyoti I;Jain S;Dubey M (Home Science Dep, Govt. K.R.G. Autonomous P.G. College, Gwalior-474 011) : Sensory evaluation of wheat chapaties fortified with different leaf protein concentrates. Flora Fauna 2008, 14(2), 364-6.

Bathua, radish and cabbage leaves were used with wheat for preparing chapatis after complete processing. Most of the persons liked this mixed chapati.

1 table, 4 ref

010732   Bansal G;Dheer Singh;Minakshi Singh;Sonkar S (Home Science Dep, Bundelkhand Univ, Jhansi, Uttar Pradesh) : Nutritional status of adolescent girls and its correlation with their dietary habits.. Flora Fauna 2008, 14(2), 359-63.

Nutritional status of school going girls of south eastern Uttar Pradesh was studied. The nutritional status was normal in most of the girls, however the diet was unbalanced. Awareness programmes are needed for adolescent girls.

9 tables, 3 ref

009751   Singh A;Dixit S (Food & Nutrition Dep, Institute of Home Science, Dr. B.R. Ambedkar Univ, Agra-282 002) : Impact of various weightloss methods on fitness of obese males and females. Flora Fauna 2008, 14(1), 174-8.

This study was done to see the impact of various weight loss methods on fitness of obese males and females. One hundred and fifty seven obese individuals belonging to high socio-economic status of age group 18-45 years and weight more than 70 Kg. were selected. They were assessed for their fitness levels by using diet only, exercise only and a combination of controlled diet and exercise as weight reduction methods. It was noticed that the subjects who followed both controlled diet with exercise showed best results in terms of BCA values, flexibility and measurements.

2 illus, 3 tables, 7 ref

006996   Rai A K;Palni U;Tamang J P (Food Microbiology Lab, Botany Dep, Sikkim Government College, Sikkim University, Tadong-737102, Email: jyoti_tamang@hotmail.com) : Traditional knowledge of the Himalayan people on production of indigenous meat products. Indian J Tradl Knowledge 2009, 8(1), 104-9.

Ethnic people of the Himalayan regions of India, Nepal, Bhutan and China (Tibet) prepare various types of indigenous meat products using their traditional knowledge. Some of these ethnic meat products such as sausages and dried or smoked meats are sold in local markets contributing to local economy. There is no literature on traditional processing of indigenous meat products of the Himalayas. The paper is aimed to document the traditional knowledge of the ethnic Himalayan people on preparation of various traditionally processed sausages and meat products such as kargyong, kheuri, satchu, suka ko masu, chilu, chartayshya, gemma and arjia.

003985   Trivedi K;Bohra S (Home Science Dep, Faculty of Science, Jai Narain Vyas University, Jodhpur, Rajasthan) : Reactions and burden of caregivers to the aged in western Rajasthan, India. Asian J Home Sci 2008, 3(1), 90-3.

Quality of life of the aged, depends, to a large extent on their position and the care they receive within the family. Family care of the aged has been corner stone in Indian societies though of late, this task of care giving is increasingly becoming difficult. Caregivers' role has both an emotional and practical impact on the member providing the care. The social positioning, geographical location and gender etc. are some of the factors that mediate the needs, impact and feelings of the caregivers. An explorative study on the reactions and burden felt by the male and female caregivers of the aged was undertaken in the urban and rural areas of Western Rajasthan. Data was collected using two standardized questionnaire and results were analyzed using percentage and `t' values and are presented in tabular and graphical format. Reviewed literature is used to discuss the results.

2 illus, 1 table, 7 ref

003984   Trivedi K;Bohra P (Home Science Dep, Faculty of Science, Jai Narain Vyas University, Jodhpur, Rajasthan) : Quality of life of children with mental retardation. Asian J Home Sci 2008, 3(1), 97-100.

Family is the first and lasting environment to which a child is exposed to and in turn it is his presence which impacts the family. Like all children the quality of life of children with mental retardation (MR) is affected by how effectively the family takes care of its children. Each family has a unique climate, characteristic strengths and weaknesses and different ways of meeting stress situations. The level of family efficacy of MR children was assessed in the study with the aim of exploring the quality of life of MR children residing in the city of Jodhpur. Standardized scale on Family Efficacy by Peshawaria (2000) was used on either parents of 30 MR children. The obtained results are presented in tabular and graphical format and are discussed in the light of reviewed literature and personal observations.

1 illus, 2 tables, 10 ref

003983   Mohanty M;Mohanty S (Family Resource Management Dep, Orissa University of Agriculture and Technology, Bhubaneswar, Orissa) : Adoption of solar cooker by rural women. Asian J Home Sci 2008, 3(1), 7-11.

Sustainable development requires an organized effort to develop and defuse new technology appropriate for agricultural produciton system, renewable energy system and pollution controls. Energy is one of the vital resources for development and survival of mankind. We are fortunate enough to have abundant sunlight during mst part of the year. This untapped renewable energy could be the best substitute to save non-commercial fuels used in kitchen and keep the environment pollution free. In contrast, the trditional chullha used in villages are not considered efficient and environment friendly. Therefore, to save rural women from their drudgeries, soalr cooker could be an easy and alternate answer. The study was designed to find out the attributes of solar cooker for acceptabililty among rural women and to know their attitudes to apply this innovation in future. Traaining cum demonstration was conducted in two districts namely Puri and Khurda district with 415 respondents. The limitations of solar cooker cited by the respondents were its inability to work in cloudy weatehr, long time taken to cook food, high cost and lesser utility in a large family which influenced its whole hearted acceptance by rural women. About 57.10% respndent expressed favorable attitudes towards the future acceptabillity of solar cooker.

5 tables, 4 ref

003982   Bhalerao V S;Shaikh R M;Gaikwad S R (Child Development Dep, College of Home Science, Marathwada Agricultural University, Parbhani, Maharashtra) : Self esteem, decision making, mental health and knowledge awareness on parenting among rural women. Asian J Home Sci 2008, 3(1), 4-6.

Fifty rural women (25-35 yrs) from 5 villages of Parbhani district were studied by administering inventories on self esteem, knowledge awareness on parenting, mental helath scale and decision making developed by AICRP-CD component. All rural women assessed to have medium level of self esteem and mental health while with regrad to role in decision making and knowledge on parenting were found to be low. The decision making capacities and knowledge awareness on parenting rural women revealed to have significant positive correlation with their mental health while their socio eonomic status and self esteem found to have no significant correlation with it.

6 tables, 7 ref