Pratibha Singh’s scientific contributions

Optimization of organoleptically acceptable and Nutritious instant Finger millet (Ragi) cake for menopausal women

The current study aimed to evaluate the nutritional status and identify nutritional status among post- menopausal women in Ayodhya districts. The sample has comprised 150 post-menopausal women from rural and 150 from urban area aged 45-65 years. A self-structured questionnaire based on SES Agarwal 2005 was used for data collection. This study revealed educational attainment is higher in urban areas, with more women having graduate and postgraduate qualifications. However, rural areas show higher percentages of women with metric and intermediate education. Dietary intake shows that both rural and urban populations consume energy and protein slightly below to the (RDA) recommended dietary allowances, while fat intake of post-menopausal women, in rural and urban areas, exceeded the recommended level of 25 grams per day, i.e. 31.68±4.0 gm and 30.4±4.9 gm consuming fat. respectively in urban and rural area. Wheat and rice are staple foods for both groups, with minimal variation, while flaxseed consumption is higher in urban areas. Presented data has compared nutrient intake to RDA recommended dietary allowances among rural and urban area has found that energy, carbohydrates, iron, vitamin C, zinc, and phosphorus nutrient intake is low. Despite slight variations in both rural and urban areas demonstrate suboptimal nutrient intake, highlighting the need for dietary interventions to address deficiencies.

Geriatrics benefits from nutrient-dense convenience foods as they provide essential nutrients for aging bodies and simplifies meal preparation, ensuring easier access to well-balanced diets. Due to the changing lifestyle and migration of children outside for their jobs the increasing numbers of elderly are now a day's living alone or residing in elderly care facilities. They are not able to cook properly to feed themselves. Therefore, development of millets based nutrient-dense ready to eat food products will enable them to get sufficient nutrients. Keeping this in mind, the study on development of ready-to eat food products was carried out. Three products namely Ragi Oats Cookies (Snacks), Crispy Sawan Sticks (Savoury food), Ragi Makhana Booster Shake (Drink) were successfully standardized and its sensory acceptability and nutritional quality was assessed. The results of the study revealed that cookies containing Ragi: Oats 75:25 were rated best with a sensory score 8.62 which means were extremely liked by panel members. Crispy snacks prepared from Sawan (little millet) was prepared using different flavours like curry leaves, moringa leaves and mint leaves. The Sawan Sticks with mint leaves were extremely liked by panel members with mean sensory score 8.63. Ragi Makhana Booster (75:25) was rated best with overall acceptability score 8.5 means liked extremely on nine point hedonic rating scale.