nutritional evaluation of antioxidant rich products of two cultivars of sweet potato and effect of

224 Pages·2015·12.96 MB·English

NUTRITIONAL EVALUATION OF ANTIOXIDANT RICH
PRODUCTS OF TWO CULTIVARS OF SWEET POTATO
AND EFFECT OF SUPPLEMENTATION ON NUTRITIONAL
STATUS OF ELDERLY MALES AND FEMALES

Dissertation

Submitted to the Punjab Agricultural University
in partial fulfillment of the requirements
for the degree of

DOCTOR OF PHILOSOPHY
in
FOOD AND NUTRITION
(Minor Subject: Food Science and Technology)

By

Jyoti Sinha
(L-2011-HSc-76-D)

Department of Food and Nutrition
College of Home Science
© PUNJAB AGRICULTURAL UNIVERSITY
LUDHIANA-141004

2015
1
CERTIFICATE I

This is to certify that the dissertation entitled, “Nutritional evaluation of
antioxidant rich products of two cultivars of sweet potato and effect of supplementation
on nutritional status of elderly males and females” submitted for the degree of Ph.D., in
the subject of Food and Nutrition (Minor subject: Food Science and Technology) of the
Punjab Agricultural University, Ludhiana, is a bonafide research work carried out by Jyoti
Sinha (L-2011-HSc-76-D) under my supervision and that no part of this dissertation has been
submitted for any other degree.
The assistance and help received during the course of investigation have been fully
acknowledged.

______________________
(Dr. Kiran Bains)
Major Advisor
Associate Professor
Department of Food and Nutrition
Punjab Agricultural University
Ludhiana - 141004

2
CERTIFICATE - II

This is to certify that the dissertation entitled, “Nutritional evaluation of antioxidant
rich products of two cultivars of sweet potato and effect of supplementation on
nutritional status of elderly males and females” submitted by Jyoti Sinha (Admn No.
L-2011-HSc-76-D) to the Punjab Agricultural University, Ludhiana, in partial fulfillment of
the requirements for the degree of Ph.D, in the subject of Food and Nutrition (Minor subject:
Food Science and Technology) has been approved by the Student’s Advisory Committee
after an oral examination on the same.

____________________________ _________________________________
(Dr. (Mrs.) Kiran Bains) (Dr. (Mrs.) Salil Sehgal)
Major Advisor External Examiner
Professor
Deptt. of Food and Nutrition
College of Home Science
CCS HAU, Hisar

______________________________
(Dr. (Mrs.) Anita Kochhar)
Head of the Department

______________________________
(Dr. (Mrs.) Neelam Grewal)
Dean, Post-Graduate Studies

3
ACKNOWLEDGEMENT

This achievement is not the product of my hard work only but help and support of my
well-wishers too. It is my prerogative to thanks to all those without whose support and help,
this work would not have been possible.
With profound gratitude and indebtness, I acknowledge my Major Advisor Dr. (Mrs.)
Paramjit Chawla, Retd. Professor, Department of Food and Nutrition, College of Home
Science, Punjab Agricultural University, Ludhiana for her supervision and invaluable
suggestion, technical guidance, keen interest, expediting inspiration, constant involvement,
constructive criticism and encouragement throughout the course of this research work. I owe
my sincere and special gratitude to Dr (Mrs.) Kiran Bains, Associate professor, Department
of Food and Nutrition, College of Home Science as my Major Advisor for her interest,
guidance and moral support in the last hour of my thesis.
I also express heartfelt thanks to Dr. (Mrs.) Anita Kochhar, Professor cum Head,
Department of Food and Nutrition and to the other members of my advisory committee. Dr.
(Mrs.) Savita Sharma, Senior Dough Rheologist, Department of Food Science and
Technology, Dr. (Mr.) M. Javed, Associate professor, Department of Maths, Statistics and
Physics and Dr. (Mrs.) Kiran Grover, Senior Extension Specialist, Department of Food and
Nutrition for their valuable suggestions and expert guidance.
I am also thankful to Dr D.S. Khurana, Professor and Dr Hira Singh, Astt.
Professor, department of vegetable sciences PAU and Dr. Archana Mukherjee PI, CTCRI,
Bhubaneshwar for their continuous support, assistance and guidance.
No words can suffice my feelings of gratitude to my revered parents Dr. R.P. Nath
and Dr.(Mrs.) Madhuri Nath whose supreme sacrifices, blessings, immense patience and
understanding were the constant source of inspiration during the entire period of my time.
Words will not be sufficient to express my feelings for the unbound affection, unfailing
patience and inspiring attitude by Adarsh Srivastava and constant support from Aditya and
Aishwarya.
I can never repay the ever-willing, whole hearted constant support from my husband
Mr. Atul Kumar Sinha without which I have never been upto complete my study.
I am indeed beholden beyond words in gratitude to my friends Ms. Gurpreet Kaur.
My special thanks to the all my teachers and non teaching staff of the Department of Food
and Nutrition for their ever willing kind help and encouragement. I owe my sincere thanks to
all my subjects, teachers of PAU campus Government Senior secondary model school and
staff members of PAU library without their co-operation this study would have been possible.

Date: (Jyoti Sinha)

4
Title of the Dissertation : Nutritional evaluation of antioxidant rich products of
two cultivars of sweet potato and effect of
supplementation on nutritional status of elderly males
and females

Name of student and : Jyoti Sinha
Admission No. L-2011-HSc-76-D
Major Subject : Food and Nutrition

Minor Subject : Food Science & Technology

Name and Designation of : Dr. (Mrs.) Kiran Bains
the Major Advisor Associate Professor
Degree to be Awarded : Ph.D.

Year of award of degree : 2015

Total pages in Dissertation : 144 + Appendices (vi) + Vita

Name of the University : Punjab Agricultural University,
Ludhiana – 141 004, Punjab, India

ABSTRACT
To improve the anti-oxidant status of adult males and females, value added products like
soup, porridge, chips, french fries, chaat, mixed vegetable, stuffed paratha, pancake, cutlet,
idli, poha and mathi were developed by using orange (OFSP) and purple (PFSP) fleshed
sweet potato at 20 and 40% level and with 100%. Antioxidant content, β carotene in OFSP
and anthocyanin in PFSP were significantly affected by the methods of cooking. Steaming
was found to be the best method for the retention of antioxidant content. Supplementation of
base material with 20% OFSP and PFSP were found acceptable with score ranging from 5.78
to 8.24. Nutritional analysis revealed that products supplemented with OFSP had more
protein and iron whereas higher fibre and calcium was found in PFSP products. Twenty male
and twenty female subjects within the age range of 40-60 years were selected and were
equally divided in Control and Experimental groups. Subjects were supplemented with anti-
oxidant powder 20g/day for 3 months. Dietary survey revealed that the intake of cereals, fats
and sugar were decreased whereas, the intake of green leafy vegetables, milk and milk
products and fruits were increased but not upto the recommended dietary allowances (RDA).
The reduction was observed in weight, body mass index, mid upper arm circumference and
triceps skin fold thickness in the subjects of experimental group. After supplementation of
OFSP powder, serum retinol and glutathione peroxidase increased (22.8 and 27.1%, 35.12
and 35.9% in males and females, respectively). Random blood sugar was also reduced (13.2%
in males and 9.65% in females). Total cholesterol, triglycerides, LDL-C and VLDL-C
decreased while HDL-C increased after supplementation. Blood pressure also decreased
(systolic BP: 8.86% in males and 16.54% in females; diastolic BP: 7.43% in males and
13.40% in females) with OFSP supplementation. The study concluded that supplementation
of 20g of OFSP significantly reduced the oxidative stress, improved the lipid profile and anti-
oxidant status of male and female subjects. The finding indicated that processed flour from
orange fleshed sweet potato can create a new economy and employment activity for farmers
and rural households and add nutritional value to food systems.
Key words: Sweet potato, β-carotene, anthocyanin, organoleptic evaluation, nutrition
supplementation

____________________________ ____________________
Signature of the Major Advisor Signature of the student
5
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Aqy iehnW nUM do SRyxIAW kMtrol Aqy qzrbw SRyxI iv`c vMifAw igAw iehnW nUM 20 gRwm pRqI idn dy ihswb
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mu`K Sbd: im`Ty AwlU, bItw-kYroitn, AYNQoswieAwinn, AwrgYnolYpitk mulWkx, pOSitkqw

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6
CONTENTS

CHAPTER TITLE PAGE NO.
I INTRODUCTION 1-7
II REVIEW OF LITERATURE 8-22
III MATERIALS AND METHODS 23-52
IV RESULTS AND DISCUSSION 53-135
V SUMMARY 136-143
REFERENCES 144-156
ANNEXURES i-vi
VITA

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LIST OF TABLES

TABLE TITLE PAGE
NO. NO.
4.1 Proximate composition of raw sweet potato (fresh weight basis) 55
4.2 Mineral, vitamins and Anti Oxidant content of raw sweet potato 56
4.3 Effect of cooking methods on proximate content on OFSP and PFSP 57
varieties sweet potato. ( fresh weight basis)
4.4 Effect of cooking methods on Minerals, vitamins and antioxidants 60
content of sweet potato
4.5 Retention in (%) of Anthocyanin β-carotene and DPPH correlation 62
with antioxidant activity
4.6 Antinutritional content of raw and cooked sweet potatoes 65
4.7 Sensory analysis of products prepared with 100% orange and purple 66
fleshed sweet potato fresh/flakes/flour
4.8 Sensory analysis of sweetpotato products at 20% and 40% level 70
4.9 Proximate Composition of developed products using Sweet potato 77
fresh/flour/flakes (on dry weight basis) at 100% level
4.10 Minerals content of developed products using 100% Sweet potato 79
fresh/flour/flakes (dry weight basis, mg/100g)
4.11 Vitamins and Antioxidant content of developed products using Sweet 81
potato flour/flakes (on dry weight basis mg/100g
4.12 Proximate Composition of developed products using Sweet potato 84
fresh/flour/flakes at 20% level ( dry weight basis)
4.13 Minerals content of developed products using Sweet potato 87
flour/flakes (dry weight basis, mg/100g)
4.14 Vitamin and antioxidant content of developed products at 20% level 89
of supplementation of sweet potato fresh/flour/flakes ( dry weight
basis mg/100g)
4.15 General profile of selected female and male subjects 93
4.16 Physical activity and life style pattern of selected female and male 95
subjects
4.17 Medical Information 98
4.18 Dietary pattern of subjects 101
4.18a Frequency of food consumption pattern of the subjects of Female 105
Group (Control)

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4.18b Frequency of food consumption pattern of the subjects of Female 107
Group (Experimental)
4.19a Frequency of food consumption pattern of the subjects of Male Group 110
(Control)
4.19b Frequency of food consumption pattern of the subjects of Male Group 111
(Experimental)
4.20 Daily food intake pattern before and after supplementation of OFSP 114
powder in Female Group
4.21 Daily food intake pattern before and after supplementation of OFSP 115
powder in Males
4.22 Daily Nutrient intake pattern before and after supplementation of 120
OFSP powder in Male Group
4.23 Daily Nutrient intake pattern before and after supplementation of 121
OFSP powder in Female Group
4.24 Anthropometric parameters of subjects before and after 125
supplementation
4.25 Blood pressure of the subjects before and after supplementation 127
4.26 Random blood sugar of the subjects before and after supplementation 130
4.27 Lipid profile of the subject before and after supplementation 131
4.28 Serum retinol level of subjects before and after supplementation 133
4.29 Glutathione level of subjects before and after supplementation 134

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LIST OF FIGURES

FIGURE TITLE PAGE
NO. NO.
3.1 Standard curve of Iron 39
3.2 Standard graph between absorbance (OD) and concentration of phenols 43
1 Retention in % of β Carotene (ST14) OFSP variety 63
2 Retention in % of Anthocyanin (ST13) PFSP variety 64
3 Sensory analysis of products prepared with 100% orange and purple 68-69
fleshed sweet potato fresh/flakes/flour
4 Sensory analysis of sweetpotato products at 20% and 40% level 73-74
5 Antioxidant content of developed products using Sweet potato 82
fresh/flour/flakes
6 Antioxidant content of developed products at 20% level of 91
supplementation of sweet potato fresh/flour/flakes
7 Blood pressure of the subjects before and after supplementation 128
8 Random blood sugar of the subjects before and after supplementation 130
9 Change in total cholesterol levels of the subject before and after 132
supplementation
10 Serum retinol level of subjects before and after supplementation 133
11 Glutathione level of subjects before and after supplementation 135

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