No abstract

Pseudocereals are as good as the true cereals in many aspects of nutritional value. Either substituting or supplementing the staple cereals with pseudocereals and thereby improving the nutritive value of foods are under experimentation. Amaranth, a pseudocereal possess the usual characteristics of cereals such as bland taste, ease of cooking and also contain a substantial quality of cooking and fat as compared to most cereals.  Amaranth contain good amount of fiber, energy and mineral than the conventional grains. Nevertheless, amaranth grain is still considered as a underutilized food crop and its consumed very few places. The usage of amaranth green, though very common in many parts of India. Development of nutritionally superior inexpensive food and acceptable to intended consumer is the biggest challenge of the present time. The present investigation was designed to develop high protein product by incorporation of amaranth flour. Amaranth flour was incorporate in the ratio of 20, 30, 40, 50, 60 and 70 per cent in the wheat flour. The higher score of overall acceptability was 7.70± 0.10 for 50 per cent substitution of amaranth flour after control and the minimum as 6.67± 0.25 for the 70 per cent amaranth flour noodles. Considering the results obtained and characteristics of flour used, the amaranth flour addition up to 30 per cent is evident to improve some nutritional properties and 50 per cent for sensory characteristic. Results also showed significant increase (P<0.05) in the protein (13.22 g) when compared with control (12.07 g). In this research it was analyzed that the different amount of amaranth flour plays an important role in noodles making by enhancing nutritional parameters and overall product quality. Resultant noodles can be used as a nutritious food with higher content of protein and other nutritious elements in an increased market of noodle product where quality protein is an issue.

Abstract-Phonocardiograph is a continuous, non-invasive, low cost and accurate recording and monitoring of valve functioning of heart using heart sound signal. When Hilbert Transform is directly applied, an Analytic Signal of Heart Sound Signal is obtained. In order to decipher the details of the signal, Hilbert-Huang Transform is applied on the Heart Sound Signal. The HHT has two step analyses: The first one is Empirical Mode Decomposition (EMD) and the second part is Hilbert Spectral Analysis (HSA). The HHT analysis has been applied for pre-exercise and post-exercise data acquired from a subject. The subject had to go for stair-exercise (75 stepped stairs) for this purpose.

The present investigation was conducted to study the effect of processing (germination) and cooking (roasting) methods on the total iron, invitro iron and phytic acid of moth beans. The processing (germination) and cooking (roasting) methods caused increase in iron bioavailability content of moth beans. Mean while, phytate contents were decreased of the studied moth beans. These resulted revealed that the processing (germination) and cooking methods (roasting) was more effective in eliminating the contents of phytic acid in moth beans which plays major role hinder the absorption of minerals.

Glycemic response of the selected Quality Protein Maize based nutri rich product was determined. The selected product was an extruded ready to eat snack product which was developed and standardized in the Lab of College of Dairy and Food Science Technology, Udaipur for its processing parameters and acceptability scores. Moisture, Protein, Fat, Carbohydrate, Ash and Fibre content of the product were 6.05 g, 11.24 g, 6.71 g, 63.81 g, 6.48 g and 5.71 g per 100 g, respectively. An interview schedule was developed to collect the information on general profile, health habits and food habits. Results revealed that of the total subjects 76.66 per cent were vegetarian 23.33 per cent were ovo-vegetarian and none of them were non-vegetarians. Out of the selected subjects 23.33 per cent consumed four meals, 66.66 per cent consumed three meals daily, and 10 per cent consumed two meals par day. About 56 per cent subjects consumed snacks in between the meals. The commonly consumed snacks included biscuits, fruits, wafers, sprouts, samosa etc and 43.33 per cent skipped one or two meals in a day. The dietary modification was made by 73.33 per cent subjects whereas 26.66 per cent did not modify their diet. Anthropometric measurements showed that the mean weight of the subject was 57.17kg, whereas mean height was 157cm. The mean of waist and hip circumference of the subjects were 82.5cm, 103.83cm, respectively. Body mass index and waist hip ratio were determined. The mean BMI was 23.11 kg m 2 whereas mean WHR was 0.79. The mean systolic blood pressure was 108.33 mm Hg whereas mean diastolic blood pressure was 71.13mm Hg. Glucose Tolerance Test was conducted for the glucose and test recipe at fasting (0), 30, 60, 90 and 120 hours after feeding the test recipe to determine glycemic index. It was found that glucose response of the subjects reached its peak at half an hour whereas for the test recipe it reached at one an hour for majority of the subjects which indicates delay in absorption of test recipe. Glycemic index calculated from Area Under Curve for the test recipe was 48.10 which is low when compared with classification suggested by Monro et al. (2008), which is low suggesting the positive effect of test recipe in the management of diabetes.