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Background: Peas are preserved by freezing in pea processing industries because of seasonal limitations; there is a vast amount of pea peels as solid waste generated. Now days, the nutritional and techno-functional properties of by-products play an important role in the development of functional and enriched products in the food sector. The current study aim to analyze the nutrients content in pea shells. The result suggests pea shells can be used for value-addition in products and presence of antioxidant in pea shell powder indicates a better health effect if consumed. Methods: In this laboratory investigation during 2017-2018 peas were collected from market a single lot and analyzed for chemical constituents. In this connection, a fibrous coat of pea shells was separated, dried and prepared powder to perform nutritional analysis. Result: The study result indicates that pea shells have high nutritive value, e.g. protein (17.76%), total dietary fiber (21.04%), calcium (803.33 mg/100 g), iron (10.70 mg/100 g), potassium (1078.75 mg/100 g), magnesium (1029.55 mg/100 g) and bioactive compounds. Fresh pea shells have higher antioxidant activity (91%) compared to powder (86%). The total phenols, vitamin C and â-carotene strongly correlated with antioxidant activity. During the storage study, total phenols and antioxidant activity significantly decreased while on 90 days it was increased.

The present study was conducted to see the effect of supplementation of spinach leaves powder in commonly consumed baked products. Spinach leaves were dried in the shade for 6 to 8 hrs. to remove excess moisture followed by oven drying at 40-450C till complete drying. The dried leaves were ground in an electric grinder to obtain a fine powder. The powder was rich in essential minerals like calcium, iron, zinc and phosphorous. Biscuits were prepared using 4, 6, 8, 10 and 12% spinach leaves powder and evaluated for their sensory and nutritional quality. Spinach biscuits were found nutritionally rich in crude protein, dietary fibre, minerals and anti-oxidant activity in comparison to their respective control biscuits. Organoleptic properties of biscuits showed that 10% supplementation of spinach powder were more acceptable.

Acacia nilotica is a potential source of protein, fibre and natural antioxidants. Also, the protein fractions from acacia seeds possess high functional properties that could be advantageous in food formulation. However, acacia pods possess a bitterness that hinders its utilization for value addition. We have developed composite flours in combination with raw banana flour. Two types of composite flours were developed substituting 30 and 50 per cent of banana flour with acacia flour. Acacia flour exhibited significantly higher (p≤0.05) water and oil absorption capacity, swelling power as well as sedimentation value compared to banana flour. Also, it was a significantly richer (p≤0.05) source of protein (12.95%), crude fibre (12.66 %) as well as DPPH activity (59.60 %). The two composite flours, respectively exhibited 0.86 and 1.35 g/g water absorption capacity; 0.44 and 0.76 g/g oil absorption capacity; 4.14 and 4.06 g/g swelling power; 14.22 and 15.36 ml/g sedimentation value. The crude protein content in respective composite flours was 9.36 and 11.86 % with 4.96 and 5.50 % crude fibre, 40.60 and 40.69 % dietary fibre, 27.05 and 34.06 % DPPH activity. Both composite flours were good source of available micro-minerals also.

The study was undertaken with the objective to improve the nutritional knowledge and technical skill of celiac disease patients. Since celiac is a disease which occurs due to gluten allergy and quite prevalent these days. Hence this study was planned to promote nutrition education to celiac patients and give them training on preparation of gluten free products during 2020-21. Thirty celiac disease patients were selected randomly using snowball method. Lectures cum demonstrations for preparation of gluten free quinoa based laddoo, upma, porridge and pulao were given. Leaflets containing the recipes for preparation and nutritional importance of quinoa products were distributed. Pre exposure scores (1.00 to 1.55) depicted that respondents had very less knowledge of celiac disease, its causes, gluten free foods, quinoa and its products, price of quinoa, nutritional importance and medicinal uses of quinoa seeds. A significant increase (P

The investigation was carried out to assess the effect of malting on non starch polysaccharides i.e. dietary fibre contents of bio-fortified pearl millet varieties (HC-20 and Dhanshakti). It was found that the crude fibre content of malted flours of both the varieties increased significantly (10.0 to 23.07 and 7.74 to 10.96 % respectively in HC-20, and Dhanshakti) compared to unprocessed pearl millet flour. However, a significant reduction in total dietary fibre content of malted flours was observed and this decrease ranged from 3.88 to 4.81 % in HC-20 and from 6.89 to 8.11 % in Dhanshakti variety. The insoluble dietary fibre content of malted flours was also significantly lower than that of unprocessed flours. As a result of malting, soluble dietary fibre content decreased from 12.58 to 18.54 % (HC-20) and 17.36 to 22.22 % (Dhanshakti) compared to unprocessed flour. All types of processed and unprocessed HC-20 flours contained significantly higher amounts of soluble dietary fibre compared to Dhanshakti variety. The crude fibre and dietary fibre of Dhanshakti variety flour was significantly higher than that of HC-20.

Background: Recently there has been increasing interest in the production of gluten-free (GF) foods from pseudo-cereals, without celiac activity, in order to fulfil the specific needs of people affected by celiac disease. Bakery products, particularly gluten-free muffins, represent one of the most consumed foods around the world and may be an interesting objective. Methods: The present study assessed the nutritional composition, dialyzable mineral contents, lysine, methionine and storage stability of maize and quinoa muffins. Result: The substitution of maize flour with quinoa flour augmented the crude protein (8.96 to 11.14%), fat (24.70 to 27.77%), fibre (1.54 to 6.28%), ash (1.86 to 2.62%) and carbohydrate (42.76 to 29.07%) in muffins. The lysine and methionine contents of quinoa muffins were 122.4 and 85.4 per cent higher than control muffins. The muffins could be stored at room temperature up to 3 days without any food additive. The distinctive protein, essential amino acid and mineral characteristics of quinoa muffins open a new promising prospect for utilization of quinoa flour not only on industrial scale but also at household scale, for prevention of hidden hunger and malnutrition. Quinoa muffins can also cater to the needs of wellness market segment with taste.

Backgroud: The study was conducted to evaluate the nutrient composition of sev prepared from spinach leaves powder. Methods: Sensory evaluation of developed products was carried out using 9-point hedonic Scale. The samples were further analysed for moisture, ash, crude fat, crude protein and crude fiber, total, soluble and insoluble dietary fiber, total minerals and antioxidant activity and β-carotene content using standard methods. Result: The supplementation resulted in a significant (P=0.05) increase in ash, crude fat and crude fiber while crude protein decreased. The supplemented product had crude fat ranging from 27.17-29.35 g; crude fibre 3.45-4.45 g and ash 3.34-4.58 g/100 g at different levels of incorporation as against 26.34, 2.85and 3.02 g/100 g respectively in control product. Significant increase was observed in mineral content also. The supplemented products had iron, calcium, zinc and phosphorus ranging from 5.01-7.23, 73.98-98.34, 2.21-3.13 and 306.12-323.22/100 g on dry matter basis. Antioxidant activity and β-carotene content also increased in supplemented sev. This therefore suggests that sev supplemented with spinach leaves powder could have more market penetration if awareness is highly created.

Aims: Garden cress seeds are highly nutritious super grain, that possess galactogogue, antioxidants, anti-inflammatory, antidiabetic, hypocholesterolemic, hepatoprotective activities and also suitable for celiac patients as they do not contain gluten. This study was conducted to develop and evaluate nutrient rich muffins supplemented with GCS, so as to utilize their full potential. Study Design: Control muffins were developed using refined flour as a basic ingredients which was replaced with 10, 20 and 30% of GCS in experimental muffins. Methodology: GCS were roasted at 150°c for five minutes to remove the peppery after taste. Roasted GCS were used to develop muffins. Control and experimental muffins were evaluated for sensory characteristics and nutritional parameters (proximate composition, dietary fiber, total and in vitro bio-accessible minerals, phytic acid and antioxidants). Results: Muffins supplemented with 10 and 20% of GCS scored higher than the control muffins for sensory parameters i.e. colour, texture, aroma, taste and overall acceptability however muffins supplemented with 30 GCS scored slightly lower than the control muffins. Both the experimental and control muffins adjudged between ‘liked moderately’ to ‘liked very much’ by the judges. The contents of protein (13.23-15.59%), fat (20.57-20.99), ash (1.77-2.64%), total dietary fiber (7.98-12.37%), total calcium (91.32-155.99 mg/100 g) and iron (4.83-8.06 mg/100 g) and antioxidants were increased significantly in all the three levels (type-I, type-II and type-III) of GCS supplemented muffins. Conclusion: Nutrient dense muffins with superior nutritional quality can be developed using GCS up to 20 % without compromising sensory acceptability. Consumption of nutrient dense muffins may be beneficial in combating PEM and iron deficiency anaemia in growing children and pregnant and lactating women in India.

International Year of Millets will be celebrated in 2023 to highlight the importance of locally available, cost effective and resilient millets. Governments through various projects have been advocating the nutritional importance of millets especially pearl millet and that is why the nomenclature of coarse cereals has been notified as Nutri Cereals. The Centre of Excellence established in the Department of Foods and Nutrition, CCS HAU, Hisar is working for upscaling and value addition of pearl millet. The pearl millet grey, white and biofortified varieties were used for development of different types of traditional, baked, extruded, sugar free, gluten free products, instant food mixes, weaning foods, snacks, etc. It is the need of the hour to emphasise among people to increase the utilisation of the climate smart crops especially pearl millet. In this modern era in urban areas people are very much inclined to consume the pearl millet products and hence there is a promising scope for setting up small- and large-scale food businesses based on pearl millet products.

Background: Poor shelf life and nutrient availability is a limiting factor in adoption of pearl millet. It can be addressed by indigenous processing like malting, blanching and roasting. This study delineates outcome of processing on protein, fat, ash, nutrient digestibility and storage stability of biofortified pearl millet varieties. Methods: Unprocessed, malted, blanched and roasted millet grains’ flour was analysed and compared for protein, fat, ash and nutrient digestibility. To assess storage stability, flours were stored at 25 ± 1°C at 40 ± 2% RH and fat acidity and per oxide values analysed at an interval of 10 days. Result: It was found that the protein and fat contents of flours decreased on processing. Blanched and roasted flours possessed more ash compared to malted flour. The amount of fat and ash in HC-20 was significantly more than that of Dhanshakti variety. Digestibilities of protein and starch, of processed flours improved significantly and maximum improvement was exhibited by malted flours followed by roasted and blanched. The fat acidity and peroxide value of stored flours increased and this increase was more in unprocessed compared to processed flours. The findings of this study can be useful for augmenting the nutritional and keeping quality of pearl millet.