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RESULTS AND DISCUSSIONS ON COWPEA BISCUITS

4. RESULTS AND DISCUSSIONS4. RESULTS AND DISCUSSIONS In the present study two kinds of biscuits- refined wheat flour biscuit and cowpea biscuit were formulated to provide equal amount of calories i.e. 500 Kcal. The nutrient composition, sensory qualities and cost of refined wheat flour and cowpea biscuits were analyzed. An intervention trial was conducted to see the effect of cowpea biscuits on nutritional status of preschool children.The results obtained are presented and discussed under the following heads and subheads: 4.1 Formulation

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ABSTRACTABSTRACT OF COWPEA BISCUITS

ABSTRACTABSTRACT The present study was undertaken to determine the effect of supplementation of cowpea biscuits on nutritional status of pre-school children. Hundred gram each of cowpea biscuits having 70% incorporation of cowpea flour (CB) & refined wheat flour biscuit (WB) biscuits,  providing 500 kcal each, selected for supplementation were subjected to nutritional quality and cost analysis. In the intervention trial to see the effect of supplementation of CB over WB and non-supplemented group, three groups, each consisting of randomly selected

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LITERATURE CITED OF COWPEA

LITERATURE CITED Abbey, B.W. and Ibeh, G.O. 1988. Functional properties of raw and heat processed cowpea (Vigna unguiculata) flour. Journal of Food Science. 53(6): 1775-1777. Adom, T.; Steiner A.M.; Sakyim D.E. and Anderson K.A. 2010. Effect of fortification of maize with cowpea and iron on growth and anaemia status of children. African Journal of Food Science. 4(4): 136-142. *Ahlawat, I.P.S. and Shivakumar, B.G. 2005. Kharif pulses. In: Prasad, E. ed. Textbook of field crops production. New Delhi, Indian Council of

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CONCLUSION ON COWPEAS BISCUITS ON NUTRITIONAL PROFILE

5. SUMMARY AND CONCLUSION The present study entitled ‘Effect of supplementation of cowpea biscuits on nutritional profile of selected preschool children’ was studied and results derived from the present study are summarized and concluded in this chapter. Hundred grams of each of cowpea biscuits with 70 per cent incorporation of cowpea flour and refined wheat flour biscuits provided 500 Kcal each day each child and was therefore selected for supplementation. The overall acceptability score for cowpea biscuits with 70 per

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METHODS AND MATERIALS USED IN COWPEA

3. MATERIALS AND METHODS 3. MATERIALS AND METHODS The various materials which were utilized in this investigation and the experimental procedure adopted are discussed under the following heads and sub heads: 3.1 Procurement of raw materialCowpea and refined wheat flour for the research work were procured from local market, Pantnagar, Uttarakhand. Apart from these other raw materials used in the preparation of biscuits viz. castor sugar, vegetable oil (dalda), eggs, baking powder, vanilla essence and sodium bicarbonate were purchased from the local

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REVIEW OF LITERATURE ON COWPEA PRODUCTS & NUTRITIONAL QUALITY

REVIEW OF LITERATURE The literature pertinent to the present study has been reviewed under the following heads and sub-heads:2.1 Cowpea 2.2 Nutritional quality of cowpea seeds2.3 Cowpea products2.4 Malnutrition 2.4.1 Causes of malnutrition 2.4.2 Nutritional status of pre-school children2.4.3 Supplementary feeding to children2.5 Assessment of nutritional status2.5.1 Dietary assessment2.5.2 Anthropometric assessment(Weight, Height and MUAC) 2.5.3 Classification of nutritional status2.6 Factors affecting nutritional status of children 2.6.1 Socio-economic factors 2.6.1.1  Income and occupation 2.6.1.2  Family size and birth order 2.6.1.3  Education of

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 INTRODUCTION TO COWPEAS AND IT’S NUTRITIONAL QUALITY

 INTRODUCTION Food legume crops represent an important component of agricultural food crops consumed in developing countries and are considered a vital crop for achieving food and nutritional security for both poor producers and consumers. Pulses represent one of the most important food categories that have been extensively used as staple foods to cover basic protein and energy needs throughout the history of humanity. Pulses are important food crops due to their high protein and essential amino acid content. The seeds

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RESEARCH METHODOLOGY

RESEARCH METHODOLOGY ON DABUR     Research Objectives To study about the portfolio of “Dabur India Limited”. To understand the image of the products in the eyes of the consumers. To study the marketing strategy of “Dabur India Limited”. To study the effectiveness of marketing strategy Of “Dabur India Limited”. Product categories under study PERSONAL CARE: HAIR OIL Research Design Research design selected for this project is Descriptive. Data collection Method (Primary Data Collection Method) Survey method was used for

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SWOT ANALYSIS

SWOT ANALYSIS OF DABUR       STRENGTHS Century Old Company Established Brand Ayurvedic/ herbal Product line Leader in Herbal Digestives where the product has 90% of the market share Core knowledge of Ayurveda as competitive advantage Strong Brand Image Strong Distribution Network Extensive Supply Chain R & D – a key Strength WEAKNESS Seasonal Demand (like Chyawanprash in winter and Vatika not in winter) Profitability is uneven across product line Low Penetration (Chyawanprash) Limited differentiation (Vatika) Unbranded players account

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AWARDS AND ACHIEVEMENTS

AWARDS AND ACHIEVEMENTS OF DABUR     Dabur ranked 182 in the ET-500 list Of India Inc’s Heroes Dabur ranked 7th Most Respected Company in the Fast Moving Consumer Goods space in India Dabur ranked among Top 10 Best Companies to Work For in the Consumer Goods and Durables sector Dabur ranked 45 among Most Trusted Brands In India, according to Brand Trust Report, India Study, 2011 The Burman family, promoters of Dabur, ranked 20th in Forbes’ ‘The 100 Richest Indians’ list Dabur listed

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