Dept. of Food Science & Nutrition

NUTRITIONAL ASSESSMENT OF CEREAL AND PULSE BASED WEANING FOOD SUPLEMENTED WITH EGG AND MILK POWDER

2017-11-01T00:00:00Z

NUTRITIONAL ASSESSMENT OF CEREAL AND PULSE BASED WEANING FOOD SUPLEMENTED WITH EGG AND MILK POWDER Das, Diti The aim of this study was to develop a weaning food for the children by using available resources, for this purpose three weaning food formulations based on wheat, rice, maize, bengal gram, egg and milk powder was processed and evaluated. The prepared formulations were investigated for proximate composition, vitamin and mineral content. The developed food was also evaluated for their sensory characteristics and microbiological quality. Analysis of variance (ANOVA) was used to establish any significant difference in the analytical data for formulated and control weaning foods. The proximate composition results showed that moisture content ranged between (6.81 to 7.70%), protein (17.90 to 19.20%), ash (1.62 to 1.89%) crude fiber (2.50 to 2.83%) and carbohydrate (61.64 to 62.10%). Even though the individual constitute of prepared weaning foods was found to be non significant yet the value was within standard and recommended values of weaning foods. Fat content was 7.67 to 8.10%. Calculated values for total energy provided by the blends ranged from 390.36 to 394.20 kcal/100g dry matter. A simple comparison on sensory evaluation revealed that overall acceptability of S1 (25% Wheat flour+10% Maize flour+22.5% Rice flour +22.5% Bengal gram flour+10% Egg powder+10% Milk powder) was comparable with commercial weaning food. Therefore weaning food prepared with 25% Wheat flour+10% Maize flour+22.5% Rice flour +22.5% Bengal gram flour+10% Egg powder+10% Milk powder formulation can be commercialized in the countries like Bangladesh. A THESIS BY Diti Das Examination Roll No: 1605224 Registration No. 1605224 Session: 2016-17 Semester: January-June 2017 Submitted to Department of Food Science and Nutrition Hajee Mohammad Danesh Science & Technology University, Dinajpur In partial fulfillment of the requirement for the degree of MASTER OF SCIENCE (MS) IN FOOD SCIENCE AND NUTRITION

QUALITY EVALUATION OF MULTIGRAIN NOODLES INCORPORATED WITH SOY FLOUR AND BENGAL GRAM FLOUR

2017-11-01T00:00:00Z

QUALITY EVALUATION OF MULTIGRAIN NOODLES INCORPORATED WITH SOY FLOUR AND BENGAL GRAM FLOUR Jahara, Mysha Fatema Tuj Protein malnutrition is one of the major nutritional problems in developing countries like Bangladesh, due to cereal based dietary pattern. The study was aimed to prepare and evaluate the nutritional composition, keeping quality and sensory properties of multigrain noodles using soy, bengal gram, rice flour and wheat flour. Four different formulations were prepared for multigrain noodles (such as; control sample, S1:100% wheat flour, S2:5% soy, rice, bengal gram, 85% wheat flour, S3:10% soy, rice, bengal gram, 70% wheat flour and S4:15% soy, rice, bengal gram, 55 % wheat flour) were analyzed for proximate composition, mineral composition, microbial load and keeping quality. The moisture, protein, fat and carbohydrate content of multigrain noodles sample were in the range of 5.68-7.44%, 16.43-19.73%, 5.64-6.93% and 63.28-68.14% respectively. The highest protein content was found in multigrain noodles sample S4 and lowest was in sample S1. The highest energy value was observed in sample S2 and lowest in sample S1. Sample S4 showed highest zinc and beta carotene content. All multigrain noodles sample showed higher values for proximate, mineral and micro nutrient composition compared to control sample. Sensory evaluations revealed that all the formulated multigrain noodles sample have score in acceptable limit compared to control sample. The multigrain noodles sample (S2) with 5% soy, rice and bengal gram flour was best accepted by the panelists. Storage study revealed that the formulated product could keep well up to two months at ambient condition in polyethylene bags. The findings of present study may help in developing commercial processing technology for effective utilization of soy, rice and bengal gram flour especially for manufacturing of multigrain noodles and combat protein energy malnutrition. A THESIS BY Mysha Fatema Tuj Jahara Examination Roll No: 1605225 Registration No.: 1605225 Session: 2016-2017 Semester: January-June, 2017 SUBMITIED TO The Department of Food Science and Nutrition In partial fulfillment of the requirements for the degree of MASTER OF SCIENCE IN FOOD SCIENCE AND NUTRITION

EFFECTS OF PROBIOTIC AND PREBIOTIC ON NUTRITIONAL QUALITIES OF SYNBIOTIC CAKE

2017-11-01T00:00:00Z

EFFECTS OF PROBIOTIC AND PREBIOTIC ON NUTRITIONAL QUALITIES OF SYNBIOTIC CAKE JAHAN, NUSRAT The purpose of this study was to develop a synbiotic cake to which probiotic and prebiotic ingredients were added and verified the perspectives of the product with regard to potential for consumer health benefits and sensorial acceptance. Inulin was extracted and characterized for the application as prebiotic. Synbiotic cake constructed by incorporating inulin and by the application of film forming solutions (sodium alginate and glycerol) containing Lactobacillus spp followed by an air drying step at 60 0C for 10 min. Storage studies were performed for synbiotic cake by analyzing moisture, pH, fiber, firmness, color and microbial viability test in time interval for 0 day, 4 days and 8 days. The sensory profile of cakes with prebiotic and probiotic (synbiotic cake) and without prebiotic and probiotic (control cake) was evaluated using a nine point hedonic scale. According to our analytical results inulin obtained 5.82% moisture, 0.58% ash, 5.52 pH, 0.04 mg/ml total sugar, 0.07 mg/ml reducing sugar, 0.03 mg/ml non reducing sugar along with the comparable functional properties (71.64 g/l solubility, 2.16 g of water/g of sample water absorption capacity, 1.57 ml of water/g of sample swelling capacity). The results revealed that moisture content, pH sample fiber content and firmness of all prepared sample (control sample to T3S5) ranged from 11.56 to 18.68 %, 9.79 to 10.02, 2.80 to 4.34 % and 2.19 to 2.95 N respectively. Probiotic populations varied from 7.767 up to 7.823 log cfu g-1 (Before In vitro) and from 6.71 up to 6.79 log cfu g-1 (after digestion).Significant difference (P<0.05) between the control and synbiotic cakes was observed in case of moisture, pH, fiber, firmness, color and viability test of probiotic. All samples showed a significant (P<0.05) change for PH , firmness and color while there was no significant change in moisture, fiber and viability count during 8 days of storage. Sensory evaluation of cakes indicated that all samples were in acceptable limit. The T2S3 (2% inulin+ 50:50 film forming solution) sample scored best in terms of sensory attributes among the sample though T3S3 (3% inulin+ 50:50 film forming solution) obtained best result for fiber, firmness and microbial count (before and after in- vitro digestion). To be concluded T2S3 can be considered as the best sample in terms of nutritional and sensory attributes. A THESIS BY NUSRAT JAHAN EXAMINATION ROLL NO.: 1605222 REGISTRATION NO.: 1605222 SESSION: 2016-2017 SEMESTER: JANUARY-JUNE, 2017 Submitted to the Department of Food Science and Nutrition In partial fulfillment of the requirements for the degree of MASTER OF SCIENCE IN FOOD SCIENCE AND NUTRITION

INVESTIGATION OF GROUNDWATER QUALITY AND ITS SUITABILITY FOR DRINKING AND AGRICULTURAL USE IN DINAJPUR SADAR UPAZILLA OF BANGLADESH

2017-11-01T00:00:00Z

INVESTIGATION OF GROUNDWATER QUALITY AND ITS SUITABILITY FOR DRINKING AND AGRICULTURAL USE IN DINAJPUR SADAR UPAZILLA OF BANGLADESH MIA, MD. BIPLOB For the assessment of the suitability of groundwater for drinking and irrigation uses, a study was conducted to examine the ionic concentrations of groundwater of the Sadar Upazilla in the District of Dinajpur, Bangladesh. Ten Water samples were collected from 10 hand tubewells from 10 different places and analyzed for p H , EC, cations (Ca2+ , Mg2+, Na+ , K+ , S+ and Zn2+ ), anions (HCO3 - , Pand Cl- ),TDS,SAR, SSP, Hardness, permeability index, Gibb‟s ratio and Kelly‟s ratio. The p H value (6.30 to 6.90) indicated that the waters were slightly acidic in nature. All water samples were under „very good‟, „good‟ and „permissible‟ categories according to Wilcox diagram. The content of Ca2+(15.76 to 33.39 mg /L), K + (0.22 to 3.10 mg/L), Na + (0.35 to 2.52 mg/L), Zn2+ (17.87 to 86.30 mg/L), Cl- ( 0.31 to 0.80 mg/L), revealed that all the samples considered in the present study were suitable for drinking and irrigation purpose. SAR and SSP are use to asses of irrigation suitability of water of all the samples were under „excellent‟ class. Kelley‟s ratio for the tested samples were under „good‟ classes that were suitable for irrigation purpose. PI of the tested samples were under classified as class II i.e, „good‟ that were suitable for irrigation purpose. According to TDS values, all samples were classed as „freshwater‟. Maximum samples were within „soft‟ class regarding hardness. According to EC values, the water samples were classified as Permissible. Gibbs diagram indicates that all the samples fall in the precipitation dominance field. Regarding cation and anion constituents, groundwater is suitable for irrigation and drinking purposes except of few wells. A THESIS BY MD. BIPLOB MIA EXAMINATION ROLL NO.: 16050221 REGISTRATION NO.: 16050221 SESSION: 2016-2017 SEMESTER: JANUARY- JUNE, 2017 Submitted to the Department of Food Science and Nutrition In partial fulfillment of the requirements for the degree of MMASTER OF SCIENCE IN FOOD SCIENCE AND NUTRITION