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RESULT

AND

DISCUSSION

CHAPTER 4

RESULT AND DISCUSSION

4.1 Pilot study

4.2 Assessment of nutritive values of the cooked unconventional

Food samples

4.3 Standardization of recipes from selected unconventional food

Samples

4.3.1 Preparing the combinations of the recipes

4.3.2 Sensory evaluation

4.3.3 Finalized recipes

4.4 Assessment of nutritive values of the recipes

4.5 Popularization of the recipes

4.5.1 Pre-test

4.5.2 Feeding program

4.5.3 Post-test

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The present study was an effort to make the low economic class students to

understand the importance of unconventional foods. By this study, the

researcher had done an attempt to make students aware about the

unconventional foods and also about the variety in food can be made by

these unconventional foods.

4.1 Pilot study:

A pilot study was carried out to select foods which were not used by the low

economic class people in regular meal. The study was conducted among the

100 families of low economic class people in two backward areas of Rajkot

city, Govind Para and Kumbharwada. The questionnaire was designed and

given them to fill it up. The questionnaire was categorized in three groups;

consumption of pulses, consumption of cereals, consumption of vegetables.

Table 16: Consumption of cereals

No Food stuff Not used

Used

Daily Weekly Monthly Rarely 1 Wheat flour 0 100 0 0 0 2 Bajra flour 0 15 39 26 20 3 Jowar flour 80 0 0 0 20 4 Rice 0 95 5 0 0 5 Barley 100 0 0 0 0 6 Samolina 0 0 0 90 10 7 Maize 0 0 3 82 15 8 Ragi 100 0 0 0 0 9 Maida 0 0 25 60 15

10 Kodri 93 0 0 0 7

Table 16 shows that Jowar flour, barley, Ragi and Kodri were not used by

the low economic class people. So these foods were selected as

unconventional foods for the study.

81

Table 17: Consumption of pulses

No Food stuff Not used Used Daily Weekly Monthly Rarely

1 Bengal gram 0 0 37 60 3 2 Horse gram 87 0 0 0 13 3 Green gram 0 0 15 73 12 4 Lentils 79 0 0 0 21 5 Moth bean 0 0 5 12 83 6 Red gram dal 0 17 66 17 0 7 Kidney bean 75 0 0 0 25 8 Black gram 0 0 10 35 55 9 Peas 0 0 0 15 85

10 Soybean 97 0 0 0 3

Table 17 shows that horse gram; lentils, kidney bean and soybean were

not used by the low economic class people. So these foods were selected as

Unconventional foods for the study.

82

Table 18: Consumption of vegetables

Table 18 shows that beet leaves, drumstick leaves, betel leaves, dill

leaves, elephant’s foot yam and pumpkin were not used by the low

economic class people. So these foods were selected as unconventional

foods for the study.

No Food stuff Not used

Used

Daily Weekly Monthly Rarely 1 Amaranth leaves 0 0 0 82 18 2 Fenugreek

leaves 0 0 39 46 15

3 Beet leaves 96 0 0 0 4 4 Drumstick leaves 87 0 0 0 13 5 Radish leaves 0 43 57 0 0 6 Betel leaves 100 0 0 0 0 7 Cabbage 0 0 78 22 0 8 Cauliflower 0 0 0 91 9 9 Dill leaves 84 0 0 0 16

10 Ladies finger 0 0 5 74 21 11 Bitter gourd 0 0 60 27 13 12 Brinjal 0 0 82 18 0 13 Elephant yam 86 0 0 0 14 14 Sweet potato 0 0 67 29 4 15 Cluster bean 0 0 26 35 39 16 Bottol gourd 0 0 87 13 0 17 Pumpkin 100 0 0 0 0 18 Field bean 0 0 23 49 28 19 Ridge gourd 0 0 45 23 32 20 Broad bean 0 0 10 55 35

83

4.2 Assessment of nutritive values of the cooked

unconventional foods:

The nutritive values of cooked unconventional foods were assessed by

different methods. All the selected pulses and vegetables were taken 100 gm

of raw edible part and 500 ml of water was added to cook. In cereals, 100gm

of each Ragi flour, Jowar flour and Barley flour were taken and 50 ml water

was added. For 100 gm of Kodri, 250ml of water was added. Cooking time

for cereals and vegetables was 10 minutes and for pulses 15 minutes.

Table 19: Nutritive value of 100 gm of cooked cereals

Table 19 shows that moisture content of cooked Kodri was considerably

high. Protein content of barley was higher than other cereals. Other cereals

contained almost nearby value. Fat content was very low in all the cereals.

All the cereals were rich in carbohydrates. Energy content of all the cereals

was high. Carotene was found almost nearby in Jowar and Ragi. Barley had

the lowest carotene content. Kodri did not contain carotene. No cereals

contained vitamin C content. Calcium was considerably high in Ragi. Other

cereals had nearby value of calcium. Iron and ash content of all the selected

cereals were also nearby.

No..

Nutrients Ragi Jowar Barley Kodri 1 Moisture(gm) 32.68 35.18 36.1 72.9 2 Protein(gm) 4.9 5.08 6.83 4.02 3 Fat(gm) 0.8 0.7 0.6 0.4 4 Carbohydrate(gm) 40 38 31 21 5 Energy (kcal.) 118.6 178.6 156.6 103.6 6 Carotene(µg) 27.1 21.7 7.0 0 7 Vitamin C(mg) 0 0 0 0 8 Calcium(mg) 169.8 22.5 28.9 23.3 9 Iron(mg) 1.63 1.13 1.01 0.72

10 Ash (gm) 0.9 3.2 0.2 0.5

84

Table 20: Nutritive value of 100 gm of cooked pulses

Table 20 shows that moisture content of lentils was higher. Horse gram also

had good amount of moisture. As it was a pulse group, protein content was

high in all, but Soybean was considerably higher among them. Fat content

was also higher in soybean than other pulses. Kidney bean and horse gram

contained high carbohydrate. As fat content was higher in soya, energy was

also high in it. Kidney bean and horse gram also contained good amount of

energy. Carotene content was found to be high in horse gram. Kidney bean

also contained good amount of carotene. No pulse contained vitamin-C.

Soybean was considerably higher in calcium. Iron content was also higher in

soybean than other pulses. Lentils, kidney bean and horse gram also had

good amount of iron. Ash content of soybean was higher; all other pulses

had similar value of ash.

No. Nutrients

Kidney bean

Soy bean

Lentils Horse gram

1 Moisture(gm) 60.1 64.4 86.7 72.0 2 Protein(gm) 12.1 14.8 10.4 10.0 3 Fat(gm) 0.8 8.3 0.2 0.2 4 Carbohydrate(gm) 21.7 9.5 18.5 20.9 5 Energy (kcal.) 162.2 173.7 127.2 125.5 6 Carotene(µg) 0 406.0 182.5 39.2 7 Vitamin C(mg) 0 0 0 0 8 Calcium(mg) 72.1 113.3 46.1 45.3 9 Iron(mg) 4.1 5.4 4.2 3.6 10 Ash (gm) 1.6 2.8 1.1 1.3

85

Table 21: Nutritive value of 100 gm of cooked vegetables

No.

Nutrients

Beet leaves

Drumstick leaves

Betel leaves

Dill leaves

Pumpkin Elephant Foot yam

1 Moisture(gm)

86.4 75.9 85.4 88.0 92.6 78.7

2 Protein (gm)

3.4 6.7 3.1 3.0 1.4 1.2

3 Fat (gm)

0.8 1.7 0.8 0.5 0.1 0.1

4 Carbohydrate(gm)

6.5 12.5 6.1 5.2 4.6 18.4

5 Energy (kcal.)

46 92.0 44 37 25 79

6 Carotene(µg)

5862 6780 5760 7182 260 50

7 Vitamin C (mg)

70 220 5 0 2 43

8 Calcium (mg)

380 440 230 190 10 50

9 Iron (mg) 16.2 0.85 10.6 17.4 0.44 0.6

10 Ash (mg) 0.9 2.26 2.3 0.6 1.5 1.2

86

Nutritive value of cooked vegetables:

Table 21 shows that moisture content of pumpkin was the highest. Beet

leaves and dill leaves also had good amount of moisture. Protein content of

drumstick leaves was higher and yam was lower. Other vegetables had

similar value of protein. Elephant’s foot yam had no fat. Other vegetables

had very low amount of fat. Yam was considerably higher in carbohydrate

content than other vegetables. Therefore, energy content was also high in

yam. All the leaves had high amount of carotene, but dill leaves was highest

among them. Elephant’s foot yam did not contain vitamin-C. Drumstick

leaves contain highest vitamin-C. All the leaves had very good amount of

calcium. Among them, drumstick leaves was highest. Pumpkin contained low

amount of calcium. Iron content of drumstick leaves was highest. Other

leaves also had good amount of iron. Pumpkin and yam were lower among

them. Ash content of all the selected leaves was good.

87

4.3 Standardization of recipes from selected unconventional

food samples:

4.3.1 Preparing the combinations of the recipes:

Any change regarding food habit cannot be easily accepted by the people.

So, the researcher incorporated selected unconventional foods into

commonly used recipes. A set of three proportions of each recipe were

designed. In below tables, the main two ingredients of each of the recipies in

three proportions were given. Other ingredients of each of the recipes were

same, so they were described in heading 4.3.3 finalized recipes.

4.3.1.1 Proportions of Selected Unconventional cereals:

Table 22: Proportions of ingredients of Ragi utappam

Ingredients Proportion-1 Proportion-2 Proportion-3 Idli flour 30 gm 40 gm 50 gm Ragi flour 45 gm 35 gm 25 gm

Other ingredients were same 5

Table 23: Proportions of ingredients of Jowar flour sheero

Ingredients Proportion-1 Proportion-2 Proportion-3 Jowar flour 30 gm 40 gm 50 gm Wheat flour 20 gm 10 gm 0 gm

Other ingredients were same 1

Table 24: Proportions of ingredients of Barley flour upma

Ingredients Proportion-1 Proportion-2 Proportion-3 Barley flour 30 gm 40 gm 50 gm Samolina 20 gm 10 gm 0 gm

Other ingredients were same

88

Table 25: Proportions of ingredients of Kodri- moth pulao

4.3.1.2 Proportions of Selected Unconventional pulses and legumes:

Table 26: Proportions of ingredients of Kidney bean stuffed paratha

Table 27: Proportions of ingredients of Soya cutlet

Ingredients Proportion-1 Proportion-2 Proportion-3 Soybean 20 gm 25 gm 30 gm

Green gram dal 30 gm 25 gm 20 gm Other ingredients were same

Table 28: Proportions of ingredients of Lentil dal Khichdi

Ingredients Proportion-1 Proportion-2 Proportion-3 Lentil dal 20 gm 25 gm 30 gm

Rice 30 gm 25 gm 20 gm Other ingredients were same

Ingredients Proportion-1 Proportion-2 Proportion-3 Kodri 25 gm 30 gm 40 gm Moth 25 gm 20 gm 10 gm


Ingredients Proportion-1 Proportion-2 Proportion-3 Kidney bean 20 gm 25 gm 30 gm Potato 30 gm 25 gm 20 gm


89

Table 29: Proportions of ingredients of Horse gram stuffed Idli

Ingredients Proportion-1 Proportion-2 Proportion-3 Horse gram 15 gm 20 gm 25 gm

Green gram dal 10 gm 5 gm 0 gm Other ingredients were same

4.3.1.3 Proportions of Selected Unconventional Vegetables:

Table 30: Proportions of ingredients of Beet leaves muthia

Ingredients Proportion-1 Proportion-2 Proportion-3 Beet leaves 20 gm 30 gm 40 gm Bottle gourd 40 gm 30 gm 20 gm


Table 31: Proportions of ingredients of Drumstick leaves-dal Sabji

Ingredients Proportion-1 Proportion-2 Proportion-3 Drumstick 10 gm 15 gm 20 gm

Bengal gram 50 gm 45 gm 35 gm Other ingredients were same

Table 32: Proportions of ingredients of Betel leaves Fritters

Ingredients Proportion-1 Proportion-2 Proportion-3 Betel leaves 5 gm 10 gm 15 gm

Fenugreek 10 gm 5 gm 0 gm Other ingredients were same

90

Table 33: Proportions of ingredients of Dill leaves Paratha

Ingredients Proportion-1 Proportion-2 Proportion-3 Dill leaves 5 gm 10 gm 15 gm

Wheat flour 100 gm 100 gm 100 gm Other ingredients were same

Table 34: Proportions of ingredients of Pumpkin halwa

Table 35: Proportions of ingredients of Elephant’s foot yam stuffed dhokla

Ingredients Proportion-1 Proportion-2 Proportion-3 Elephant’s foot yam 40 gm 50 gm 60 gm

Bottle gourd 20 gm 10 gm 0 gm Other ingredients were same

4.3.2 Sensory evaluation:

The prepared combinations of recipes were subjected to sensory evaluation.

The methods used for it was composite score test. The students had given

the score of colour, texture, taste, flavour and appearance. Each had 20

scores and the total score was 100. The sensory evaluation was done

among the 50 P.G.students and faculty members of Food and Nutrition of

Home science department.

Ingredients Proportion-1 Proportion-2 Proportion-3 Pumpkin 150 gm 175 gm 200 gm

Water chest 50 gm 25 gm 0 gm Other ingredients were same

91

4.3.2.1 Sensory evaluation of the recipes of selected unconventional cereals:

Table 36: Sensory evaluation of Ragi utappam

No. Colour Texture Taste Flavour Appearance Total Prop.-1 12.6 10.7 13.6 10.8 11.9 59.6 Prop.-2 14.9 11.6 14.8 11.4 12.8 65.5 Prop.-3 17.6 15.2 17.9 18 14 77.7

Table 36 shows that among the three proportion of the recipe, Proportion-3

obtained maximum scores, so it was selected as standardized recipe.

Table 37: Sensory evaluation of Jowar flour sheero

No. Colour Texture Taste Flavour Appearance Total Prop.-1 15 14.6 10.7 12.6 11.7 64.6 Prop.-2 17 16 11.6 15.3 18.6 78.5 Prop.-3 18 17 16.6 17.4 15.8 84.8

Table 37 shows among the three proportion of the recipe, Proportion-3


Table 38: Sensory evaluation of Barley flour upma

No. colour Texture Taste Flavour Appearance Total Prop.-1 12.7 10.6 12.5 14.3 12.4 62.5 Prop.-2 13.6 10.9 13.7 16.1 13.7 68 Prop.-3 14 12 18.6 17.3 16.5 78.4



92

Table 39: Sensory evaluation of Kodri- moth pulao

No. colour Texture Taste Flavour Appearance Total Prop.-1 17.6 18.5 14.7 16.5 18.3 85.6 Prop.-2 10.5 12.6 9.8 11.3 10.6 54.8 Prop.-3 10.3 11.4 8.6 10.9 9.5 50.7



4.3.2.2 Sensory evaluation recipes of selected unconventional pulses:

Table 40: Sensory evaluation of Kidney bean stuffed paratha




Table 41: Sensory evaluation of Soya cutlet




93

Table 42: Sensory evaluation of Lentil dal khichdi




Table 43: Sensory evaluation of Horse gram stuffed idli




4.3.2.3 Sensory evaluation recipes of selected unconventional vegetables:

Table 44: Sensory evaluation of Beet leaves muthia

No. colour Texture Taste Flavour Appearance Total Prop.-1 15.4 17 14.9 15 16 78.3 Prop.-2 18.5 19.3 18 17.4 18.6 91.8 Prop.-3 11.2 12.5 10.3 10.5 12.3 56.8



94

Table 45: Sensory evaluation of Drumstick leaves-dal sabji




Table 46: Sensory evaluation of Betel leaves fritters

No. colour Texture Taste Flavour Appearance Total Prop.-1 13 15.6 13.4 14.9 18.3 75.2 Prop.-2 12.6 14.5 10.5 9.6 11.5 58.7 Prop.-3 12.0 13.6 9.3 8.5 11.8 55.2



Table 47: Sensory evaluation of Dill leaves paratha

No. colour Texture Taste Flavour Appearance Total Prop.-1 16.5 14 12.5 12.8 15.5 71.3 Prop.-2 18.5 16.3 17.7 18.6 19 90.1 Prop.-3 12.3 11.5 10.6 12 13 59.4



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Table 48: Sensory evaluation of Pumpkin halwa

No. colour Texture Taste Flavour Appearance Total Prop.-1 12 11.5 10.5 12.6 10 56.6 Prop.-2 15.5 16.5 11.5 13.5 15.6 72.6 Prop.-3 18 19 18.6 14.9 18.8 89.3



Table 49: Sensory evaluation of Elephant’s foot yam stuffed dhokla

No. colour Texture Taste Flavour Appearance Total Prop.-1 11.6 12 11.5 12.5 16 63.6 Prop.-2 12.7 13.9 12.9 15.6 18.7 73.8 Prop.-3 10 11.5 10.6 11.2 10.3 53.6



4.3.3 Finalized recipes:

The proportion of the each of the recipes, which obtained the maximum

scores in sensory evaluation, was considered as a standard recipe and

taken for assessment of nutritive values. These finalized recipes were

popularized in the target group.

96

4.3.3.1 Recipes from selected unconventional cereals:

4.3.3.1.1 Ragi utappam:

Table 50: Ingredients and amount of Ragi utappam

Ingredients Amount Ingredients Amount Idli flour 50 gm Ragi flour 25 gm

Onion, tomato 25 gm each Chilli 15 gm Beet 15 gm Oil 15 gm

Butter milk 50 ml Salt

Method of preparation:

Take idli flour mix butter milk and required water and make idli batter. Let the

batter ferment for 4 to 6 hours. Mix together ragi flour, idli batter and salt into

smooth batter adding minimum amount of water. Let the batter sit for around

15 minutes. Peel, remove ends, wash and grate the beet. Finely chop the

onion, tomato and green chilies. Mix these ingredients in batter.

Heat a pan on medium – low heat; pour a ladle full of batter onto the pan.

Cook on low flame till ragi flour uttapam is roasted on bottom side. Uncover,

pour quarter tsp of oil and turn over the ragi uttapam on other side. Cook

again on low flame for a minute and remove from heat.

Figure: 15 Ragi utappam

Cooking time: 10 min.

Total Weight: 195 gm

97

4.3.3.1.2 Jowar flour sheero:

Table 51: Ingredients and amount of Jowar flour sheero

Ingredients Amount Jowar flour 50 gm

Ghee 50 gm Jaggery 40 gm


Boil water and add jiggery in it. Heat ghee in a frying pan. Roast jowar flour

till the nice aroma comes. Add boiling jiggery water by removing dirt. Stir it

continuously till all the water is absorbed. Cook till the ghee put out. Serve

hot.

Figure:16 Jowar flour sheero


Total weight: 198 gm

98

4.3.3.1.3 Barley flour upma:

Table 52: Ingredients and amount of Barley flour upma

Ingredients Amount Ingredients Amount Jav flour 50 gm Green chillies 25 gm

Onion 25 gm Peas 25 gm Carrot 25 gm Ginger 2 gm

Curry leaves 1 spring Mustard leaves ¼ tsp Black gram dal ¼ tsp Oil 10 gm

Coriander 2 gm Salt


Roast dry barley flour in a pan until a nice aroma comes. Heat oil in a pan

and add mustard seeds, black gram dal, curry leaves. Wait till it splutters.

Then add chopped onion. Fry till the onion becomes golden brown. Also add

carrot, peas, ginger – chilli paste and salt in it. Then add water in the ratio of

1 : 2. Allow it to boil and bubble up then add flour. Do not stir. Let it cook for

some times.

Figure:17 Barley flour upma



99

4.3.3.1.4 Kodri moth Pulav:

Table 53: Ingredients and amount of Kodri moth Pulav

Ingredients Amount Ingredients Amount Kodri 25 gm Onion 20 gm Moth 25 gm Peas 25 gm

Potato 25 gm Carrot 25 gm

Coriander 3 gm Ginger 2 gm Chilli 5 gm Cumin seeds 2 gm Sugar half teaspoon Lemon juice a teaspoon

Asafoetida a pinch Oil 10 gm Salt, turmeric powder, red chilli powder, cumin coriander seed powder,

garam masala as per taste.


Soak moth bean for 6 to 8 hours, and then tie for in fine muslin cloth for

overnight for sprouting. Heat oil in a cooker and add the cumin seeds. When

they crackle, add asafoetida and onions. Stir for few seconds and add

chopped carrots, potatoes, peas and ginger – garlic paste. Saute them for a

minute. Add sugar, lemon juice, salt and other spices and mix well. Add kodri

and moth sprouts and required water. Pressure cooks it for two whistles.

Serve hot.

Figure: 18 Kodri moth Pulav



100

4.3.3.2 Recipes from selected unconventional pulses:

4.3.3.2.1 Kidney bean stuffed paratha:

Table 54: Ingredients and amount of Kidney bean stuffed paratha

Ingredients Amount Ingredients Amount Kidney bean 25 gm Potato 25 gm Wheat flour 40 gm Onion 25 gm Green chilli 12 gm Ginger 2 gm

Sugar 5 gm Lemon juice 1 tsp Oil 5 gm Oil for shallow fry 15 ml

Salt, turmeric powder, Red chili powder, cumin-coriander seed powder,



Soak Kidney bean for 4 to 6 hours. Then pressure cooks it until it becomes

soft and grind it. Cook potato and mash it. Chop onions and make ginger –

chilli paste. Heat oil in a pan, fry onion until it becomes golden brown. Then

add ginger chilli paste, sugar, lemon, salt and other spices, crushed rajma

and potato. Mix it well. Knead dough and roll the rotis with a rolling pin. Make

a lemon sized ball out of the filling and place it in the centre of the roti. Roll

into circular parathas with the rolling pin. Heat a tava and cook the parathas

on both the sides until done. Serve with curd or pickle.

Figure:19 Kidney bean stuffed paratha stuffed paratha



101

4.3.3.2.2 Soya Cutlet:

Table 55: Ingredients and amount of Soya Cutlet

Ingredients Amount Ingredients Amount Soya bean 25 gm Onion 40 gm

Green gram dal 25 gm Chilli 20 gm Ginger 5 gm Sugar 1 tsp

Lemon juice 1 tbsp Oil 30 gm


garam masala as per taste


Separately soak soy beans and green gram dal in water for 4 – 8 hours.

Cook the soy beans in pressure cooker & green gram dal in boiling water.

Then drain all the water and let the soya and dal become dry. Grind cooked

soya beans& green gram dal into paste without adding any water. Heat oil in

a pan. Add onion in it. Fry till the onion becomes golden brown. Then add

ginger chilli paste, sugar, lemon, salt and other spices and crushed soy and

dal. Mix it properly. When the mixture becomes cool, take some mixture and

form into a ball. Flatten the ball to make it into a quarter inch thick cutlet.

Then heat a pan and shallow fry the cutlet.

Figure:20 Soya Cutlet



102

4.3.3.2.3 Lentil dal khichdi:

Table56: Ingredients and amount of Lentil dal khichdi

Ingredients Amount Ingredients Amount Lentil dal 25 gm Cumin seeds 2 gm

Rice 25 gm Pepper powder 5 gm Ghee 10 gm Coriander leaves 2 gm

Green peas, 20 gm carrot 20 gm Turmeric powder – a pinch Salt, asafoetida


Wash lentil dal and rice. Chop carrot and peas. Heat ghee in a pressure

cooker. Add cumin seed and asafoetida. Add dal, rice and enough water.

Add carrot, peas, turmeric powder, salt and pepper powder. Then pressure

cook it. Garnish with Coriander leaves and serve hot.

Figure:21 Lentil dal khichdi


Total weight: 14o gm

103

4.3.3.2.4 Horse gram stuffed idli:

Table 57: Ingredients and amount of Horse gram stuffed idli

Ingredients Amount Ingredients Amount

Horse gram 25 gm Idli flour 25 gm Butter milk 25 ml Onion 20 gm

Chilli 10 gm Ginger 3 gm Sugar 1 tsp Lemon juice 1 tsp

Oil 5 gm Salt, turmeric powder, Red chili powder, cumin-coriander seed powder,



Wash and soak the horse gram in enough water overnight. Next day refresh

the water and pressure cook it. Grind the horse gram into paste. Make sure

not to add extra water to grinding mixture. Heat oil in a pan, add onions and

fry till they turn golden brown. Add green ginger-chili paste, ground horse

gram, other spices, sugar, lemon and salt. Fry for couple of minutes and

remove from heat. Form the horse gram mixture into small discs. Soak the

Idli flour by adding butter milk and enough water overnight for fermentation.

Grease idli moulds with few drops of oil. Pour a tbsp of idli batter in each idli

mould. Layer the batter with prepared horse gram disc. Layer few more

tablespoons of idli batter on the disc to cover it. Steam the idli for around 10-

15 minutes.

Figure:22 Horse gram stuffed idli



104

4.3.3.3 Recipes from selected Unconventional vegetables:

4.3.3.3.1 Beet leaves muthia:

Table 58: Ingredients and amount of Beet leaves muthia

Ingredients Amount Ingredients Amount

Bengal gram 50 gm Bottle gourd 30 gm Wheat flour 25 gm Beet leaves 30 gm Bajra flour 25 gm Green chili 20 gm Oil 25 gm Salt, sugar, turmeric powder, Red chili powder, cumin-coriander seed Mustard seeds, cumin seeds, sesame seeds, asafoetida, curry leaves – a

pinch for seasoning.


Wash and finely chop the beet leaves. Mix all the flours. Add grated bottle

gourds and chopped beet greens and green chili. Add other spices and

make thick dough. If necessary add water. Prepare muthia by steaming. Cut

muthia in small round pieces. Heat oil in a frying pan and add mustard-cumin

seeds, sesame seeds, asafoetida and curry leaves. Add muthias in it. Mix

well.

Figure: 23 Beet leaves muthia



105

4.3.3.3.2 Drumstick leaves –dal sabji:

Table 59: Ingredients and amount of Drumstick leaves –dal sabji

Ingredients Amount Ingredients Amount Bengal gram dal 50 gm Drumstick leaves 10 gm

Green chilies 25 gm Garlic 3 pods Sugar ½ tsp Lemon juice 1 tbsp

Oil 10gm Mustard seeds, cumin seeds, asafetida – a pinch for seasoning.




Wash and dry drumstick leaves. Remove stems, wash and slice green

chillies. Peel and mash the garlic pods. Soak dal for 2 hrs. Cook dal in water

until just cooked & soft from inside. Heat oil in a pan, add all seasoning and

mashed garlic. Add green chillies, drumstick leaves and salt. Stir fry the

drumstick leaves until soft. Then add cooked dal, other spices, sugar and

lemon juice. Mix thoroughly and leave until all the moisture is evaporated.

Serve hot with steamed rice.

Figure: 24 Drumstick leaves dal sabji



106

4.3.3.3.3 Betel leaves fritters:

Table 60: Ingredients and amount of Betel leaves fritters

Ingredients Amount Ingredients Amount Bengal gram flour 100 gm Betel leaves 3 pc. (5 gm) Fenugreek leaves 10 gm Coriander seeds 5 gm Green chilies 25 gm Sugar 1 tbsp Lemon juice 2 tbsp Soda bi carb a pinch Salt, Red chili powder, garam masala

as per taste.

Oil for frying.


Clean, wash, remove hard ends and chop betel leaves and fenugreek

leaves. Finely chop green chilies. Thoroughly mix bengal gram flour, red

chile powder, coriander seeds, garam masala, sugar, lemon juice, soda bi

carb and salt into smooth thick paste using sufficient water. Mix in chopped

betel leaves, green chillies and fenugreek leaves. Heat oil in a deep frying

pan on medium high heat. Drop small spoonfuls of mixture into hot oil. Fry

the fritters till golden brown on all the sides. Serve betel leaves fritters as a

snack with chutney.

Figure:25 Betel leaves fritters



107

4.3.3.3.4 Dill leaves paratha:

Table 61: Ingredients and amount of Dill leaves paratha

Ingredients Amount Ingredients Amount Wheat flour 100 gm Green chili 25 gm Dill leaves 10 gm Cumin seeds 5 gm

Oil 20 gm Salt as per taste


Remove stems, wash and finely chop green chillies. Roughly chop dill

leaves. Mix wheat flour, chopped dill leaves, green chillies, cumin seeds and

salt.

Knead wheat flour into somewhat soft dough using enough water. Roll out

parathas from the dough. Heat a flat pan and make paratha spreading oil on

it. Serve hot.

Figure:26 Dill leaves paratha



108

4.3.3.3.5 Pumpkin halwa:

Table 62: Ingredients and amount of Pumpkin halwa

Ingredients Amount Ingredients Amount Pumpkin (edible part) 200gm Sugar 45 gm

Milk 300 ml Ghee 10 gm


Wash, peel, remove seeds and chop pumpkin into small pieces. Heat milk in

a pan, add pumpkin pieces in it. Cook covered till pumpkin pieces turn soft

and mushy. Stir occasionally and add more milk if required to cook the

pumpkin. Leave on medium low flame till most of the milk has evaporated.

Then add sugar in it. Let the pumpkin and sugar come together completely

without sticking to the bottom of the pan and add ghee into it. Once the

pumpkin halwa becomes thick, transfer into the greased dish and press well

to fit and flatten on top. When halwa is warm enough to handle, cut with a

greased mould into desired shape.

Figure:27 Pumpkin halwa



109

4.3.3.3.6 Elephant’s foot yam stuffed Dhokla:

Table 63: Ingredients and amount of Elephant’s foot yam stuffed

Dhokla

Ingredients Amount Ingredients Amount Bengal gram flour 100 gm Suran 50 gm Bottle gourd 10 gm Butter milk 150 ml Green chilli 30 gm Sugar 2.5 gm Lemon juice 1 tbsp Oil 30 gm

Turmeric powder and a pinch Mustard seeds, asafetida, for seasoning Salt


Take gram flour in vessel. Add salt, turmeric powder and butter milk in it.

Make a loose paste like batter with warm water. Allow it to ferment for at

least 7 hours. Wash, peel and grate suran and bottle gourd. After

fermentation, add grated suran and bottle gourd in it. Mix it properly and add

soda and lemon juice in it. Immediately pour in a greased dish and steam it

in preheated dhokalia. Cool it after steaming and then cut it in pieces. Heat

oil in a pan and cease with mustard seeds, asafoetida and curry leaves. Add

chopped green chili in it. Fry till the chili cooks. Then add sugar. Add dhokla

in it and mix properly. Serve hot with chutney.

Figure:28 Elephant’s foot yam stuffed Dhokla

Cooking time: 40 min


110

Ash

gm

1.21

1.21

5.65

4.76

Iron

mg

1.04

1.03

0.70

0.95

Cal

cium

mg

119.

5

72.5

95.3

147.

4

Vit C

m

g

9.09

0

12.1

12.1

Car

oten

e µg

7.95

1.23

43.2

0.36

Ener

gy

Kca

l

134.

4

279.

5

117.

2

196.

9

Car

boh

yrat

es

gm

28.4

40.1

23.4

42.3

Fat

gm

0.6

12.

3 0.6

1.6

Prot

ein

gm

3.9

2.1

4.55

3.33

Moi

stur

e gm

64.9

2

64.7

5

70.0

6

68.3

Nam

e

Rag

i uta

ppam

Jow

ar fl

our s

heer

o

Barle

y flo

ur u

pma

Kodr

i mot

h pu

lao

Sr.

No.

1 2 3 4

4.4

Ass

essm

ent o

f nut

ritiv

e va

lues

of t

he re

cipe

s

Nut

ritiv

e va

lue

of p

artic

ular

reci

pes

has

been

ass

esse

d by

diff

eren

t met

hods

and

resu

lts a

re d

ispl

ayed

as

from

Tabl

e 64

: Nut

ritiv

e va

lue

of 1

00 g

m o

f unc

onve

ntio

nal c

erea

l rec

ipes

111

Unconventional cereal recipes:

Table 64 shows that the moisture content of the unconventional cereal

recipes was not so much different. The moisture content of barley flour upma

was slightly higher than other cereals. Protein was found considerably high

in barley flour upma, as well as, Protein content of Kodri-moth pulao and

Ragi utappam was also good. Fat content of Jowar flour sheera was

considerably high. Barley flour upma and Ragi utappam had very low

amount of fat. Variations could be seen in the carbohydrate content of the

recipes. Carbohydrates found high in Jowar flour sheera and Kodri-moth

pulao. Energy was found high in Jowar flour sheera, because fat content was

high in it. Energy was also found high in Kodri-moth pulao. Many variations

could be seen in carotene content of the recipes. The carotene content of

barley flour upma was considerably high. Vitamin c content was found very

low in cereal products. Calcium was found high in both Ragi utappam and

Kodri-moth pulao. Iron content was found highest in Ragi flour utappam. Ash

content was found high in barley flour upma and kodri-moth pulao.

112

Ash

gm

3.21

2.21

3.54

2.87

Iron

mg

1.69

3.52

2.18

2.27

Cal

cium

mg

81.1

3

141.

1

81.9

62.8

4

Vit C

m

g

9.09

15.1

15.1

12.1

Car

oten

e µg

24.0

2

35.1

3

32.2

1

7.82

6

Ener

gy

Kca

l

221.

6

217.

3

198.

6

169.

4

Car

boh

yrat

es

gm

39.6

36.4

31.4

35.9

Fat

gm

10

5.4

1.4 1

Prot

ein

gm

3.68

5.78

15.1

4.2

Moi

stur

e gm

42.3

56.9

68.3

60.4

3

Nam

e

Kidn

ey b

ean

stuf

fed

para

tha

Soya

cut

let

Lent

il da

l khi

chdi

Hor

se g

ram

st

uffe

d id

li

Sr.

No.

1 2 3 4

Tabl

e 65

: Nut

ritiv

e va

lue

of 1

00 g

m o

f unc

onve

ntio

nal p

ulse

reci

pes

113

Selected unconventional pulse recipes:

Table 65 shows that lentil dal khichdi contained large amount of moisture.

The moisture content of horse gram stuffed idli was also very good. Kidney

bean stuffed paratha contained low amount of moisture. Protein was found to

be considerably high in soya cutlet. As we as lentil dal khichdi also contained

high amount of protein. Horse gram stuffed idli and kidney bean stuffed

paratha were also good in protein. Fat content of kidney bean stuffed

paratha was highest because additional oil was used for cooking. Fat content

of Horse gram stuffed idli and lentil dal khichdi was lower among them.

Carbohydrates found higher in kidney bean stuffed paratha than other

pulses. Because of the high fat content, kidney bean stuffed paratha was to

be found high in energy level. Horse gram stuffed idli found lowest in energy

level. Carotene content was found high in soya culet. Lentil dal khichdi also

had good amount of carotene. Vitamin C was also found high in soya cutlet.

Calcium content of soya cutlet was found considerably higher compared to

other products. Iron was found high in soya cutlet. Lentil dal khichdi and

horse gram stuffed idly also had good amount of iron. Ash was found to be

highest in lentil dal khichdi and kidney bean stuffed paratha. There is not so

variation found in the ash content of the recipes.

114

Ash

gm

1.7

2.7

2.27

3.54

2.17

3.8

Iron

mg

4.75

3.0

4.38

2.18

0.46

1.25

Cal

cium

mg

86.5

5

91.9

0

59.5

81.9

3

77.9

1

70.2

4

Vit C

m

g

15.1

9.09

18.2

15.1

15.1

12.1

Car

oten

e µg

24.0

8

60.5

70.2

8

32.2

85.8

7

14.6

Ener

gy

Kca

l

194.

4

195.

7

254.

6

198.

6

196.

8

253.

5

Car

boh

yrat

es

gm

20.6

25.5

33.6

31.4

23.1

44.3

Fat g

m

10.4

8

10.4

6.2

10.4

12.1

Prot

ein

gm

4.6

5.43

6.65

4.9

2.7

6.13

Moi

stur

e gm

54.3

49.9

5

39.1

2

34.9

46.3

8

62.7

2

Nam

e

Beet

leav

es

Mut

hia

Dru

mst

ick

leav

es-

dal s

abji

Bete

l lea

ves

fritte

rs

Dill

leav

es

para

tha

Pum

pkin

hal

wa

Elep

hant

’s fo

ot

yam

stu

ffed

dhok

la

Sr.

No.

1 2 3 4 5 6

Tabl

e 65

: Nut

ritiv

e va

lue

of 1

00 g

m o

f unc

onve

ntio

nal p

ulse

reci

pes

115

Unconventional vegetables recipes:

Table 66 shows that variations could be seen in the moisture content of the

recipes. The moisture content of elephant’s foot yam dhokla was higher than

other recipes. Not so much variations could be seen in beet leaves muthia,

drum stick leaves dal sabji and pumpkin halwa. Dill leaves paratha was low

in moisture. Protein was found considerably high in betel leaves fritters and

elephant’s foot yam dhokla. Pumpkin halwa has lowest protein content.

Almost all the recipes were good in fat content. Elephant foot yam dhokla

contained highest amount of fats. Betel leaves fritters, beet leaves muthia

and pumpkin halwa also contained good amount of fat. Dill leaves paratha

contained low amount of fat. Carbohydrate was considerably high in

Elephant foot yam dhokla. Betel leaves fitters dill leaves paratha were good

in carbohydrates. Beet leaves muthia had lower amount of carbohydrates.

Energy content of all the recipes was very good. Betel leaves fitters and

Elephant foot yam stuffed dhokla was high. All other recipes were almost

nearby in energy level. Carotene content of Pumpkin halwa and betel leaves

fritters were highest among all. Drum stick leaves dal sabji and beet leaves

muthia also contained good amount of carotene. Pumpkin halwa was lowest

in carotene. There was not so much variation in vitamin C content except

drum stick leaves dal sabji. Calcium content was high in Drum stick leaves

dal sabji. Beet leaves muthia and dill leaves paratha contained good amount

of calcium. Betel leaves fitters were lower among them. Iron content of beet

leaves and betel leaves fitters were highest. Drum stick leaves dal sabji also

contained good amount of iron. Pumpkin was lowest among them. Ash

contain was found high in Elephant foot yam stuffed dhokla and dill leaves

paratha.

116

4.5 Popularizations of the recipe:

To popularize the unconventional foods, two Government schools of the

Rajkot were selected. The first school selected was Shree Bai Sahebba

Girls’ High school and another was Shree P. & T.V. Sheth High school. Both

of the schools are located near the slum areas of Rajkot. Total 350 students

of secondary and higher secondary standards of both of the schools were

included.

4.5.1 Pre-test:

For the pre test, the researcher had given a questionnaire to fill up. In this, a

list of selected unconventional foods was given. By this questionnaire, the

researcher came to know about their consumption of unconventional foods,

the recipe which they made at their home, their frequency of consumption

and reasons not to consume it etc.

4.5.1.1 Pre-test of unconventional cereals:

4.5.1.1.1 Ragi :

Table 67: Consumption of Ragi

It is revealed from table 67 that the consumption of ragi is very less in lower

income people. Among 350 students, all the students do not use it in their

diet. The result shows that the ragi is not used plentily in lower economic

class students.

Total no. of People

Used by people

Not used by people

In %

In number

In %

In number

350 0 0 100 350

117

Table 68: Reasons of not to use Ragi

Total no. of People

Reason-1 Do not know about Ragi.

Reason-2 Do not like it’s taste.

350 350 0

Table 68 Shows the reasons of not to consume Ragi in their diet. All of the

350 students told that they did not know about ragi.

4.5.1.1.2 Jowar:

Table 69: Consumption of Jowar

It is revealed from table 69 that the consumption of Jowar is very less in

lower income people. 312 students do not use it in their diet among 350. 38

persons use it. The result shows that the kidney bean is not used plentily in

lower economic class students.

Table 70: Recipes made out from Jowar

Table 70 shows that all of the 38 students make rotlo of it. They do not

make any other recipes from jowar.

Total no. of People

Used by people

Not used by people

In %

In number

In %

In number

350 10.86 38 89.14 312

Total Number of people

Rotlo 38 38

118

Table 71: Frequency of consumption of Jowar

% of people consuming

Name of recipe Daily

Weekly

Fortnightly

Monthly

Rarely

Rotlo 0 0 5.26 31.58 63.16

Table 71 shows that the students who make rotla, 5.26 %students make it

fortnightly, 31.58% students make it monthly and 63.16% students make it

rarely.

Table 72: Reasons of not to use Jowar

Total no. of People

Reason-1 Do not know about Jowar.

Reason-2 Do not like its taste.

312 0 312

Table 72 shows the reasons of not to consume Jowar in their diet. All of the

312 students told that they do not like its taste.

4.5.1.1.3 Barley :

Table 73: Consumption of Barley:

It is revealed from table 73 that the consumption of barley is very less in

lower income people. Among the 350 students, 347 students do not use

barley in their diet and 3 students use it. The result shows that the barley is

not used plentily in lower economic class students.

Table 74: Recipes made out from Barley:

Total no. of People

Barley water 3 3

Total no. of People

Used by people

Not used by people

In %

In number

In %

In number

350 0.86 3 99.14 347

119

It is revealed from table 74 that among the 3 students, who use barley, all

the students use it in making barley water. They do not make any other

recipes from it.

Table 75: Frequency of consumption of Barley:



Weekly

Fortnightly

Monthly

Rarely

Barley water 100

Table 75 shows that all of the students, who consume barley water, use it rarely.

Table 76: Reasons of not to use barley:

Table 76 shows the reasons of not to consume barley in their diet. All of the

347 students told that they did not know about barley.

4.5.1.1.4 Kodri :

Table 77: Consumption of Kodri:

It is revealed from table 77 that the consumption of kodri is very less in lower

income people. Among the 350 students, 345 students do not use kodri in

their diet and 5 students use it. The result shows that the kodri is not used

plentily in lower economic class students.

Total no. of People

Reason-1 Do not know about barley.


347 347 0

Total no. of People

Used by people

Not used by people

In %

In number

In %

In number

350 1.43 5 98.57 345

120

Table 78: Recipes made out from Kodri:

Total no. of People

Cooked Kodri 5 5

Table 78 shows that among 5 students, all students make cooked kodri only.

They do not make any other recipes of it.

Table 79: Frequency of consumption of Kodri:



Weekly

Fortnightly

Monthly

Rarely

Cooked Kodri 40 60

Table 79 shows that the students who cooked Kodri, 40% students make it monthly, 60% students make it rarely.

Table 80: Reasons of not to use Kodri:

Total no. of People

Reason-1 Do not know about kodri


345 0 345

Table 80 shows the reasons of not to consume kodri in their diet. All of the

345 students told that they do not like its taste.

4.5.1.2 Pre-test of unconventional pulses:

4.5.1.2.1 Kidney bean:

Table 81: Consumption of kidney bean:

Total no. of People

Used by people

Not used by people

%

Number

%

Number

350

6.29

22

93.71

328

121

It is revealed from table 81 that the consumption of kidney bean is very less

among the lower economic class students. Among the 350 students, 328

students do not use kidney bean in their diet and 22 students use it. The

result shows that the kidney beans are not used plentily in lower economic

class students.

Table 82: Recipe made out from Kidney bean:

Total no. of People

Sabji

Curry

22

19

3

It is revealed from table 82 that among the 22 students, who consume the

kidney bean, 19 students use it in making sabji and 3 students use it in

making curry.

Table 83: Frequency of Consumption of Kidney bean:

Table 83 shows that the students, who make sabji of kidney bean, 78.95%

students make it rarely and 21.05% people make it monthly. All of the

students, who make curry, 100% use it rarely.

Table 84: Number of reasons of not to use kidney bean:

Total no. of People

Reason-1 Do not know about kidney bean

Reason-2 Do not like it’s taste

328 28 300

Table 84 shows the reasons of not to consume kidney bean in their diet.

Among the 328 students who do not consume kidney bean, 28 students do

not know about kidney bean and 300 students do not like it’s taste.


Name of recipe

Daily

Weekly

Fortnightly

Monthly

Rarely

Sabji

0

0

0

21.05

78.95

Curry

0

0

0

0

100

122

4.5.1.2.2 Soybean :

Table 85: Consumption of Soybean:

It is revealed from table 85 that the consumption of soybean is very less in

lower income people. 332 students do not use it in their diet among 350. 18

persons use it. The result shows that the soybean is not used plentily in

lower economic class students.

Table 86: Recipes made out from soya bean:


soy bean, 17 students use it by mixing it with other pulses and 1student uses

roasted soy bean.

Table 87: Frequency of Consumption of Soy bean:

Table 87 shows that among the 17 students, who mix soybean with pulses, 9

students use it monthly and 8 students use it rarely. 1 student who use

roasted soybean, use it fortnightly.

Total no. of People

Used by people

Not used by people

In %

In number

In %

In number

350

5.15

18

94.85

332

Total no. of People

Mixing with other pulses Roasted 18

17 1

% of people consuming Name of recipe Daily

Weekly

Fortnightly

Monthly

Rarely

mixing with other pulses

52.94 47.06

Roasted 100

123

Table 88: Reasons of not to use soya bean:

Table 88 Shows the reasons of not to consume soybean in their diet. All of

the 350 students told that they did not know about soybean.

4.5.1.2.3 Lentils:

Table 89: Consumption of lentils:

It is revealed from table 89 that the consumption of lentils is very less among

the lower economic class students. Among the 350 students, 324 students

do not use kidney bean in their diet and 26 students use it. The result shows

that the lentils are not used plentily in lower economic class students.

Table 90: Recipes made out from lentils:

Total no. of People

Daal 26

26


lentils, all the students use it in making dal. They do not make any other

recipes from it.

Total no. of

People

Reason-1 Do not know about soya bean


350 350 0

Total no. of People

Used by people

Not used by people

In %

In number

In %

In number

350 7.43 26 92.57 324

124

Table 91: Frequency of consumption of lentils:



Weekly

Fortnightly

Monthly

Rarely

Dal 0 0 0 26.9 73.1

Table 91 shows that the students, who make dal, 26.9% of students make it

monthly and 73.1% students make it rarely.

Table 92: Reasons of not to use lentils:

Table 92 shows the reasons of not to consume lentils in their diet. Among

the 324 students who do not consume kidney bean, 52 students do not

know about kidney bean and 298 students do not like it’s taste.

4.5.1.2.4 Horse gram :

Table 93: Consumption of horse gram:

It is revealed from table 93 that the consumption of horse gram is very less

in lower income people. 332 students do not use it in their diet among 350.

18 persons use it. The result shows that the horse gram is not used plentily

in lower economic class students.

Total no. of

People

Reason-1 Do not know about lentils


324 52 298

Total no. of People

Used by people

Not used by people

In %

In number

In %

In number

350 5.14 18 94.86 332

125

Table 94: Recipes made out from horse gram:

Total no. of People

Sabji Mix with other pulses 18

15 2

Table 94 shows that among 18 students, 15 students make sabji of pulse

separately and 2 students use it by mixing in other pulses.

Table 95: Frequency of consumption of Horse gram:



Weekly

Fortnightly

Monthly

Rarely

Sabji 0 0 0 26.6 73.3 Mix with other

pulses 0 0 0 0 100

Table 95 shows that the students, who make sabji of horse gram, 26.6%

students make it monthly and 73.3% students make it rarely. All of the

students, who make curry, 100% of that use it rarely.

Table 96: Reasons of not to use horse gram:

Total no. of person

Reason-1 Do not know about horsegram


332 40 310

Table 96 shows the reasons of not to consume horse gram in their diet.

Among the 332 students who do not consume kidney bean, 40 students do

not know about kidney bean and 310 students do not like it’s taste.

126

4.5.1.3 Pre-test of unconventional vegetables:

4.5.1.3.1 Beet leaves:

Table 97: Consumption of Beet leaves:

It is revealed from table 97 that the consumption of beet leaves is very less in


kodri in their diet and 9 students use it. The result shows that the beet leaves

are not used plentily in lower economic class students.

Table 98: Recipes made out from Beet leaves:

Total no. of People

Thepla Salad 9 6 3

Table 98 shows that among 9 students, 6 students make thepla from it and 3

students use it in salad.

Table 99: Frequency of consumption of Beet leaves:



Weekly

Fortnightly

Monthly

Rarely

Thepla 100 Salad 100

Table 99 shows that all of the students make thepla and salad, 100% of each

of them make it rarely.

Total no. of People

Used by people

Not used by people

In %

In number

In %

In number

350 2.57 9 97.43 341

127

Table 100: Reasons of not to use beet leaves: Total no. of

People

Reason-1 Do not know about beet leaves.


341 341 0

Table 100 shows the reasons of not to consume beet leaves in their diet. All

of the students told that they did not know about beet leaves.

4.5.1.3.2 Drumstick leaves :

Table 101: Consumption of drumstick leaves:

It is revealed from table 101 that the consumption of drumstick leaves are

very less in lower income people. Among the 350 students, 343 students do

not use kodri in their diet and 7 students use it. The result shows that the

drumstick leaves are not used plentily in lower economic class students.

Table 102: Recipes made out from drumstick leaves:

Total no. of People

Thepla Muthia 7 5 2

Table 102 shows that among 7 students, 5 students make thepla from it and

2 students make muthia from it.

Total no. of People

Used by people

Not used by people

In %

In number

In %

In number

350 2 7 98 343

128

Table 103: Frequency of consumption of Drumstick leaves:



Weekly

Fortnightly

Monthly

Rarely

Thepla 0 0 0 0 100 Muthia 0 0 0 0 100

Table 103 shows that all the students make thepla and muthia, 100%

students make each recipe rarely.

Table 104: Reasons of not to use drumstick leaves:

Total no. of person

Reason-1 Do not know about drumstick leaves


343 50 293

Table 104 shows the reasons of not to consume drumstick leaves in their

diet. Among the 343 students who do not consume drumstick leaves, 50

students do not know about kidney bean and 293 students do not like its

taste.

4.5.1.3.3 Betel leaves :

Table 105: Consumption of Betel leaves:

It is revealed from table 105 that the consumption of betel leaves is very less

in lower income people. Among the 350 students, 347 students do not use

kodri in their diet and 3 students use it. The result shows that the betel

leaves are not used plentily in lower economic class students.

Total no. of People

Used by people

Not used by people

In %

In number

In %

In number

350 0.86 3 99.14 347

129

Table 106: Recipes made out from Betel leaves:

Total no. of People

Mukhwas 3 3

Table 106 shows that 3 students, who use betel leaves, make mukhwas from

it. They do not make any other recipe from it.

Table 107: Frequency of consumption of betel leaves:



Weekly

Fortnightly

Monthly

Rarely

Mukhwas 0 0 0 33.33 66.67

Table 107 shows that the students, who make mukhwas,33.33% students

make it monthly and 66.67% students make it rarely.

Table 108: Reasons of not to use betel leaves:

Total no. of person

Reason-1 Do not know about betel leaves


347 0 347

Table 108 shows the reasons of not to consume betel leaves in their diet. All

of the 347 students told that they did not know about betel leaves.

4.5.1.3.4 Dill leaves :

Table 109: Consumption o Dill leaves:

Total no. of People

Used by people

Not used by people

In %

In number

In %

In number

350 2.86 10 97.14 340

130

It is revealed from table 109 that the consumption of dill leaves are very less

in lower income people. Among the 350 students, 340 students do not use

kodri in their diet and 10 students use it. The result shows that the dill leaves

are not used plentily in lower economic class students.

Table 110: Recipes made out from Dill leaves:

Total no. of People

Thepla Muthia 10 7 3

Table 110 shows that among 10 students, 7 students make thepla from it

and 3 students make muthia from it.

Table 111: Frequency of consumption of Dill leaves:



Weekly

Fortnightly

Monthly

Rarely

Thepla 0 0 0 0 100 Muthia 0 0 0 0 100

Table 111 shows that all the students who make thepla and muthia, 100%

students make each recipe rarely.

Table 112: Reasons of not to use dill leaves:

Total no. of

People

Reason-1 Do not know about dill leaves


340 27 313

Table 112 shows the reasons of not to consume dill leaves in their diet.

Among the 340 students who do not consume dill leaves, 27 students do not

know about kidney bean and 313 students do not like its taste. The result

shows that the kidney bean is not used plentily in lower economic class

students.

131

4.5.1.3.5 Pumpkin :

Table 113: Consumption of Pumpkin:

It is revealed from table 113 that the consumption of pumpkin is very less in


pumpkin in their diet and 4 students use it. The result shows that the

pumpkin is not used plentily in lower economic class students.

Table 114: Recipes made out from Pumpkin:

Total no. of People

Sabji Bhajia 4 3 1

Table 114 shows that among 4 students, 3 students make sabji from it and 1

student make Bhajia from it.

Table 115: Frequency of consumption of pumpkin:



Weekly

Fortnightly

Monthly

Rarely

Sabji 0 0 0 33.33 66.6 Bhajia 0 0 0 0 100

Table 115 shows that the students who consume sabji, 33.33% students use

it monthly and 66.67% use it rarely. All the students who consume Bhajia

make it rarely.

Total no. of People

Used by people

Not used by people

In %

In number

In %

In number

350 1.14 4 98.86 346

132

Table 116: Reasons of not to use pumpkin:

Total no. of

People

Reason-1 Do not know about pumpkin

Reason-2 Do not like it’s pumpkin

346 45 301

Table 116 shows the reasons of not to consume pumpkin in their diet.

Among the 301 students who do not consume dill leaves, 45 students do not

know about kidney bean and 301 students do not like its taste.

4.5.1.3.6 Elephant’s foot yam :

Table 117: Consumption of elephant’s foot yam:

It is revealed from table 117 that the consumption of pumpkin is very less in


elephant’s foot yam in their diet and 5 students use it. The result shows that

the elephant’s foot yam is not used plentily in lower economic class students.

Table 118: Recipes made out from elephant’s foot yam:

Total no. of People

Sabji 5 5

Table 118 shows that all the students who consume elephant’s foot yam,

make sabji of it.

Total no. of People

Used by people

Not used by people

In %

In number

In %

In number

350 1.43 5 98.57 345

133

Table 119: Frequency of consumption elephant’s foot yam:



Weekly

Fortnightly

Monthly

Rarely

Sabji 0 0 0 0 100

Table 119 shows that all the students who consume sabji make it rarely.

Table 120: Reasons of not to use elephant’s foot yam:

Total no. of

People

Reason-1 Do not know about elephant’s foot yam


345 0 345

Table 120 shows the reasons of not to consume elephant’s foot yam in their

diet. All of the 345 students told that they did not know about elephant’s foot

yam.

4.5.2 Feeding programme:

After pre- test, the feeding program was carried out in both schools. First

feeding program was started in Bai Sahebba girls high school and then after

in P. & T.V. Sheth High School. In feeding program, the students had to

bring a recipe each day in their breakfast as per told. Methods of preparation

of the recipes and all necessary information were provided by the

researcher. The school authorities gave good support for the feeding

program. Teachers of both school also told students to bring recipes in the

breakfast. Students gave very good support in feeding program and also

wanted to know about more recipes made from selected unconventional

foods, so researcher had conducted a session to give more information

about it.

134

4.5.3 Post-test :

After feeding program, researcher had carried out a post test. Researcher

had given another questionnaire to know the opinion of all recipes. By that

questionnaire, researcher came to know likes, dislikes and their opinions of

the recipes.

4.5.3.1 Post-test of the recipes of feeding program :

4.5.3.1.1 Unconventional cereal recipes :

4.5.3.1.1.1 Ragi Utappam: Table121: Liking of Ragi Utappam by the students:

It is revealed from the table 121 that among 350 students, 342 students liked

ragi utappam and 8 students did not like it.

Table 122: Liking of Ragi Utappam by the family members:

Table 122 that among the family members of 350 students, 337 family

members of the students liked ragi utappam and 13 family members of the

students did not like it.

Total no. of People

Liked by students

Not liked by students

In %

In number

In %

In number

350 97.71 342 2.29 8

Total no. of

People

Liked by family members

Not liked by family

members In %

In number

In %

In number

350 96.29 337 3.71 13

135

Table 123: Reasons of dislikes Ragi Utappam:

Persons who dislikes

Total no.

Reason-1 Did not like the taste

Reason-2 Did not like the appearance

Students 8 1 7 Family

members 13 6 7

Table 123 shows the reasons of dislikes of the ragi utappam in students and

their family members. Among 8 students 1 student did not like its taste and 7

students did not like the appearance. Among the 13 family members, 6

family members did not like its taste and 7 family members did not like the

appearance.

Suggestions:

Among the 350 students, 32.05% of the students gave the suggestions.

Among this, 87.63% of the students gave the suggestion that the colour of

ragi should be elevated. 12.37% of the students want to know more about

the recipes of ragi utappam.

4.5.3.1.1.2 Jowar flour sheero :

Table 124: Liking of Jowar flour sheero by the students:

It is revealed from the table124 that among 350 students, 347 students liked

Jowar flour sheero and 3 students did not like it.

Total no. of People Liked by students


In %

In number

In %

In number

350 99.14 347 0.86 3

136

Table 125: Liking of Jowar flour sheero by the family members:


members of the students liked Jowar flour sheero and 2 family members of

the students did not like it.

Table 126: Reasons of dislikes Jowar flour sheero:

Table 126 shows the reasons of dislikes of the Jowar flour sheero in

students and their family members. Among 3 students all the student did not

like its taste. Among the 2 family members, all the family members did not

like its taste.

Suggestions:

No students gave suggestions of this recipe.

Total no. of

People


Not liked by family

members In %

In number

In %

In number

350 99.43 348 0.57 2


Total no.




members 2 2 0

137

4.5.3.1.1.3 Barley flour upma :

Table 127: Liking of Barley flour upma by the students:


barley flour upma and 12 students did not like it.

Table 128: Liking of Barley flour upma by the family members:


members of the students liked barley flour upma and 11 family members of


Table 129: Reasons of dislikes Barley flour upma:


Total no.



Students 12 2 10 Family 11 4 7

Table 129 shows the reasons of dislikes of the barley flour upma in students

and their family members. Among 12 students 2 students did not like its taste

and 10 students did not like the appearance. Among the 11 family members,

4 family members did not like its taste and 7 family members did not like the

appearance.

Total no. of People

Liked by students


In %

In number

In %

In number

350 96.57 338 3.43 12

Total no. of

People


Not liked by family

members

In %

In number

In %

In number

350 96.86 339 3.14 11

138

Suggestions:

Among the 350 students, 15% of the students gave the suggestions. Among

this, 27% of the students gave the suggestion that the recipe should be

spice. 73% of the students gave the suggestion that they want to know more

about the recipes of barley.

4.5.3.1.1.4 Kodri- moth pulao:

Table 130: Liking of Kodri- moth pulao by the students:


kodri- sprouted moth pulao and 5 students did not like it.

Table 131: Liking of Kodri- moth by the family member:


members of the students liked kodri- sprouted moth pulao and 10 family

members of the students did not like it.

Total no. of People

Liked by students


In %

In number

In %

In number

350 98.57 345 1.43 5

Total no. of People

Liked by family

members

Not liked by family members

In %

In number

In %

In number

350 97.14 340 2.86 10

139

Table 132: Reasons of dislikes Kodri- moth pulao:


Total no.




members 10 5 5

Table 132 shows the reasons of dislikes of the kodri- sprouted moth pulao in

students and their family members. Among 5 students 3 students did not like

its taste and 2 students did not like the appearance. Among the 10 family

members, 5 family members did not like its taste and 5 family members did

not like the appearance.

Suggestions:

Among the 350 students, 5% of the students gave the suggestions. All

among them suggested that other pulses can be added in this recipe.

4.5.3.1.2 Unconventional pulse recipes:

4.5.3.1.2.1 Kidney bean stuffed paratha:

Table 133: Liking of Kidney bean stuffed paratha by the students:


Kidney bean stuffed paratha and 14 students did not like it.

Total no. of People

Liked by students


In %

In number

In %

In number

350 96 336 4 14

140

Table 134: Liking of Kidney bean stuffed paratha by the family members:


members of the students liked Kidney bean stuffed paratha and 11 family


Table 135: Reasons of dislikes Kidney bean stuffed paratha:

Table 135 shows the reasons of dislikes of the kidney bean stuffed paratha

in students and their family members. Among 14 students 6 students did not

like its taste and 8 students did not like the appearance. Among the 11 family



Suggestions:


Among this, 68% of the students gave the suggestion that they want to know

more about the recipes of kidney bean. 32% of the students gave the

suggestion that the recipe should be more spice.

Total no. of

People

Liked by family

members


In %

In number

In %

In number

350 96.86 339 3.14 11


Total no.




members 11 7 4

141

4.5.3.1.2.2 Soya cutlet :

Table 136: Liking of Soya cutlet by the students:


soya cutlet and 19 students did not like it.

Table 137: Liking of Soya cutlet by the family members:


members of the students liked soya cutlet and 12 family members of the


Table 138: Reasons of dislikes Soya cutlet:


Total no.




members 12 7 5

Table 138 shows the reasons of dislikes of the soya cutlet in students and

their family members. Among 19 students 6 students did not like its taste and

9 students did not like the appearance. Among the 12 family members, 7


appearance.

Total no. of People

Liked by students


In %

In number

In %

In number

350 94.57 331 5.43 19

Total no. of

People


Not liked by family

members In %

In number

In %

In number

350 96.57 338 3.43 12

142

Suggestions:

Among the 350 students, 46% of the students gave the suggestions. Among

this, 27% of the students gave the suggestion that the proportion of soya

should be less. 73% of the students gave the suggestion that they want to

know more about the recipes of soy.

4.5.3.1.2.3 Lentil dal khichdi :

Table 139: Liking of Lentil dal khichdi by the students:


lentil dal khichdi and 9 students did not like it.

Table 140: Liking of Lentil dal khichdi by the family members:


members of the students liked lentil dal khichdi and 12 family members of


Total no. of People

Liked by students


In %

In number

In %

In number

350 97.43 341 2.57 9

Total no. of

People


Not liked by family

members

In %

In number

In %

In number

350 96.86 339 3.14 11

143

Table 141: Reasons of dislikes Lentil dal khichdi:

Table 141 shows the reasons of dislikes of the lentil dal khichdi in students


and 6 students did not like the appearance. Among the 11 family members, 5

did not like its taste and 6 family members did not like the appearance.

Suggetions:

Among the 350 students, 25% of the students gave the suggestions. All of

this wanted to know more recipes of it.

4.5.3.1.2.4 Horse gram stuffed idli:

Table 142: Liking of Horse gram stuffed idli by the students:


horse gram stuffed idli and 9 students did not like it.


Total no.




members 11 5 6

Total no. of People

Liked by students


In %

In number

In %

In number

350 95.71 335 4.29 15

144

Table 143: Liking of Horse gram stuffed idli by the family members:


members of the students liked horse gram stuffed idli and 12 family


Table 144: Reasons of dislikes Horse gram stuffed idli:


Total no.




members 12 5 7

Table 144 shows the reasons of dislikes of the horse gram stuffed idli in

students and their family members. Among 15 students 9 students did not


members, 5 did not like its taste and 7 family members did not like the

appearance.

Suggestions:


Total no. of

People

Liked by family

members


In %

In number

In %

In number

350 96.57 338 3.43 12

145

4.5.3.1.3 Unconventional vegetable recipes:

4.5.3.1.3.1 Beet leaves muthia:

Table 145: Liking of Beet leaves muthia by the students:


beet leaves muthia and 2 students did not like it.

Table 146: Liking of Beet leaves muthia by the family members:


members of the students liked beet leaves muthia and 1 family member of


Table 147: Reasons of dislikes Beet leaves muthia:

Total no. of People

Liked by students


In %

In number

In %

In number

350 99.43 348 0.57 2

Total no. of

People

Liked by

family members


In %

In number

In %

In number

350 99.71 349 0.29 1


Total no.



Students 2 0 2

Family members

1 0 1

146

Table 147 shows the reasons of dislikes of the beet leaves muthia in

students and their family members. All the 2 students did not like its

appearance. 1 family member did not like the appearance.

Suggestions:


4.5.3.1.3.2 Drumstick leaves-dal sabji :

Table 148: Liking of Drumstick leaves-dal sabji by the students:


drumstick leaves- dal sabji and 10 students did not like it.

Table 149: Liking of Drumstick leaves-dal sabji by the family members:


members of the students liked drumstick leaves- dal sabji and 12 family


Total no. of People

Liked by students


In %

In number

In %

In number

350 97.14 340 2.86 10

Total no. of

People


Not liked by family

members

In %

In number

In %

In number

350 96.57 338 3.43 12

147

Table 150: Reasons of dislikes Drumstick leaves-dal sabji :

Table 150 shows the reasons of dislikes of the drumstick leaves- dal sabji in

students and their family members. All the 10 students did not like its taste.

12 family members did not like the taste.

Suggestions:


Among this, 80% of the students suggested that the other dal can be added

in this recipe. 20% of the students suggested that it should be more spicy.

4.5.3.1.3.3 Betel leaves fritters:

Table 151: Liking of Betel leaves fritters by the students:


betel leaves fritters and 10 students did not like it.


Total no.



Students 10 10 0

Family members

12 12 0

Total no. of People

Liked by students


In %

In number

In %

In number

350 95.14 333 4.86 17

148

Table 152: Liking of Betel leaves fritters by the family members:


members of the students liked betel leaves fritters and 20 family members of


Table 153: Reasons of dislikes Betel leaves fritters:


Total no.



Students 17 10 7

Family members

11 2 9

Table 153 shows the reasons of dislikes of the betel leaves fritters in

students and their family members. Among 17 students 10 students did not




Suggestions:


Total no. of People


Not liked by family

members

In %

In number

In %

In number

350 94.29 330 5.71 20

149

4.5.3.1.3.4 Dill leaves paratha:

Table 154: Liking of Dill leaves paratha by the students:


dill leaves paratha and 10 students did not like it.

Table 155: Liking of Dill leaves paratha by the family members:


members of the students liked dill leaves paratha and 11 family members of


Table 156: Reasons of dislikes Dill leaves paratha:


Total no.



Students 13 6 7

Family members

14 9 5

Table 156 shows the reasons of dislikes of the dill leaves paratha in students


and 7 students did not like the appearance. Among the 14 family members, 9


appearance.

Total no. of People

Liked by students


In %

In number

In %

In number

350 96.28 337 3.71 13

Total no. of

People


Not liked by family

members

In %

In number

In %

In number

350 96 336 4 14

150

Suggestions:


4.5.3.1.3.5 Pumpkin halwa :

Table 157: Liking of Pumpkin halwa by the students:


pumpkin halwa and 13 students did not like it.

Table 158: Liking of Pumpkin halwa by the family members:


members of the students liked pumpkin halwa and 11 family members of the


Table 159: Reasons of dislikes Pumpkin halwa:


Total no.



Students 13 8 12

Family members

11 2 9

Total no. of People

Liked by students


In %

In number

In %

In number

350 96.47 337 3.43 13

Total number of

People

Liked by family

members

Not likedbyfamily

members

In %

In number

In %

In number

350 96.86 339 3.14 11

151

Table 159 shows the reasons of dislikes of the pumpkin halwa in students


and 12 students did not like the appearance. Among the 11 family members,

2 family members did not like its taste and 9 family members did not like the

appearance.

Suggestions:

No students gave suggestions of this recipe

4.5.3.1.3.6 Elephant’s foot yam stuffed dhokla :

Table 160: Liking of Elephant’s foot yam stuffed dhokla by the students:


elephant’s foot yam stuffed dhokla and 21 students did not like it.

Table 161: Liking of Elephant’s foot yam stuffed dhokla by the family members:

Table161 that among the family members of 350 students, 335 family

members of the students liked elephant’s foot yam stuffed dhokla and 15

family members of the students did not like it.

Total no. of People

Liked by students


In %

In number

In %

In number

350 94 329 6 21

Total no. of

People


Not liked by family

members

In %

In number

In %

In number

350 95.71 335 14.28 15

152

Table 162: Reasons of dislikes Elephant’s foot yam stuffed dhokla:


Total no.



Students 13 8 12

Family members

11 2 9

Table 162 Shows the reasons of dislikes of the elephant’s foot yam stuffed

dhokla in students and their family members. Among 13 students 8 students

did not like its taste and 12 students did not like the appearance. Among the

11 family members, 2 family members did not like its taste and 9 family

members did not like the appearance.

Suggestions:


Among this, 58.05 % of the students suggested that chopped onions can be

added in this recipe. 41.95% of the students gave the suggestion that

proportion of the yam should be less.

4.5.3.2 Follow up :

After one month of feeding program, the researcher had carried out a follow

up to know how many students continued to consume the unconventional

foods. By that the researcher came to know about the real popularity of

selected unconventional foods.

153

4.5.3.2.1 Follow up for unconventional cereals:

Table 163: Consumption of the cereals after one month:

Table 163 shows the consumption of unconventional cereals after one

month. Students used Ragi 88.86%, Jowar 87.14%, Barley 89.71% and

Kodri 86.86%. Results show that cereals became popular among the

students.

4.5.3.2.2 Follow up for unconventional pulses:

Table 164: Consumption of the pulses after one month:

Table 164 shows the consumption of unconventional pulses after one month.

Students used Kidney bean 77.71%, Soy bean 71.43%, Lentils 73.14% and

Horse gram 79.42%. Results show that pulses became popular among the

students.

Unconventional cereals Used (%) Not used (%) Ragi 88.86 11.14

Jowar 87.14 12.86 Barley 89.71 10.29 Kodri 86.86 13.14

Unconventional pulses Used (%) Not used (%) Kidney bean 77.71 22.29

Soy bean 71.43 28.57 Lentils 73.14 26.86

Horse gram 79.42 20.58

154

4.5.3.2.3 Follow up for unconventional vegetables:

Table 165: Consumption of the vegetables after one month:

Table 165 shows the consumption of unconventional vegetables after one

month. Students used Beet leaves 86.57%, Drumstick leaves 79.14%, and

Betel leaves 77.42%, Dill leaves 73.43%, Pumpkin 78% and Elephant’s foot

yam 76.57%. Results show that vegetables became popular among the

students.

Comparison of the results of pre-test and follow-up shows that the

percentage of consumption of selected unconventional foods increased

remarkably. Results show that the selected unconventional foods became

popular among low economic class students.

Unconventional pulses Used (%) Not used (%) Beet leaves 86.57 13.43

Drumstick leaves 79.14 20.86 Betel leaves 77.42 22.58 Dill leaves 73.43 26.57 Pumpkin 78 22

Elephant’s foot yam 76.57 23.43

155

result and discussion - shodhgangashodhganga.inflibnet.ac.in/bitstream/10603/32772/11/11_chapter...

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