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S.NO LIST OF MAJOR EQUIPMENTS 2010-11 NOs1. Fully Automated Kjeldahl Nitrogen analyzer 22*. Fat Extraction system 23. Fully automated GC 24. Photochem 25. Fibertech 26. Fast HPLC with DAD-7 no’s and FLD/ELSD-4no’s117. Atomic absorption spectrometer 18. Microwave digestion system with cells 19. Ultra freezers – 80oC(500lt-4, 600lt-4) 810. Modular walk in cold room 111. 100 KVA UPS System 112. Spectrophotometers 3
METHODS STANDARDIZED ANDVALIDATED• Proximates: Mositure, Protein, Fat, Ash, Dietaryfiber & Carbohydrates• Amino acids including sulfur containing aminoacids and tryptophan• Carbohydrates: Available carbohydrates, freesugars and starches• Fatty acid profile• Water soluble vitamins: Thiamine, riboflavin,niacin, pantothenic acid, Pyridoxal, Pyridoxamine& Pyridoxine, Biotin & folic acid
METHODS STANDARDIZED ANDVALIDATED• Fat soluble vitamins: Vitamin A, D, E, K,carotenoids and Xanthophylls• Quantification of Betaine & Cholines,• Sterols: Stigmasterol, Campesterol & β-Sitosterol,cholesterol• Oligosaccharides: Raffinose, Stachyose,Verbascose and Ajucose• Quantification of Polyphenols• Water soluble and fat soluble antioxidant activity• DPPH assay
METHODS STANDARDIZED ANDVALIDATED• Minerals: Ca, Mg, Na, K, Fe, Mn, Zn,Cu, Al, As, Hg, Se, Sb, Pb, Cd, Ni,Li, Mo, Co, Cr & P• Organic acids – Oxalic, Malic, Citric, Fumaric,Succinic, Ascorbic, Cis-Aconitic & Tartaric• Bioactive substances: Trypsin inhibitor,amylase inhibitor, Phytate, total saponin, Totaland soluble oxalates, Non protein nitrogen
QCQA PROGRAMME• Use of in house quality control material• Use of certified reference materials• Participation in proficiency testing ofnutrients and minerals
KEY FOODSNNMB surveys NVIFg consumed each ingredient for all foodsg consumed X nutrient value of each ingredientRanked list of % contribution of food to totalnutrient intakeTop 80%IntakeKEY FOODS
NATIONAL FOOD SAMPLING PLAN• A probability-based (PPS)) National sampling plan wasdeveloped to sample and analyse foods consumed in thecountry wherein the country was divided into six regions(North, South, East, West, Central and Northeast) withroughly equal populations• Each region comprises of states and the sample size ofeach state was based on the number of districts in theparticular state.• Population proportionate to size stratified sampling methodwas applied for the selection of districts within the statesbased on the number of natural geographical regions (NGR)in each state.• Wherever NGR was not available in the state, administrativeregions as followed by the state was taken for stratifiedsampling.• Sampling units in each district is the biggest town.• Primary sampling units in each town is a retail outlet
SAMPLE COLLECTION• Identification number• Name of the product• Product variety (Cultivars within a species)• Size or amount of sample to be collected• Place and date of collection• Lot number or code• Local name• Description of the dispatch information (packing,shipping, and handling) sent to the analyticallaboratory
COMPOSITE SAMPLES• Each food is composited at the respectiveregional center• Cultivars/varieties of the same food arecomposited as per the cultivar/varietydifferentiated by physical appearance• Photographs of all the food samples are taken atthe sampling site as well as the compositingcenter• Foods with different cultivars/varieties aretemporarily assigned code numbers todifferentiate them.
Foods sampled• First round – 50 key foods• Second round – 50 Key foods• Analysis of varieties• Water samples form 107 sampling sites• Rice and wheat sampled from 107 sitestreated as individual samples – more samplesto be collected and analysed
FOOD NAMING & DESCRIPTIONS• Processing and preparation state• Maturity• Part/soucre of food• Biodiversity (Clutivar/breed/Variety)• Edible portion
Food groupsA. Cereals and cerealproductsB. Roots, tubers and theirproductsC. Grain Legumes andtheir productsD. Vegetables and theirproductsE. Fruits and theirproductsF. Nuts and theirproductsG. Sugar, sweet andH. Meat, poultry and theirproductsI. Eggs and theirproductsJ. Fish and their productsK. Milk and their productsL. Fat and oilsM. BeveragesN. InsectsO. Wild animalsP. Miscellaneous
FOOD CODE• Crucial for every food to have a unique code• Similar at all levels of the Database (e.g.Archival, reference and user table)• Allows tracing the data throughout the FCDB• Once food code assigned will not bereassigned• Alphabetical letter stands for food code andnumerical (001…….) the food number withinthe group
Data sourceArchival databaseOriginal dataReference databaseUser databaseData flow in food composition databaseAnalyzed dataEnter assembled data in archival DBAggregation, calculation, estimation,comparison,Publish concise or comprehensiveuser database or table – printed, electronicEvaluate data against a set of criteria and assign qualitySelection of foods and components for user database30
High GILow GI404550556065707580BlackglutinousWhiteglutinousNajdainganh-TaobamChuilonNandiMaibaDurgpatTaobamChangngatMolpheiLangmai/DaimeiBungnaTaobamNagdai-ChuilonNagduina-ChuilonTongnau-NapNaganadNapdoinNepaliRiceMachangGLYCEMIC INDEX OF RICE LANDRACES
FAT SOLUBLE VITAMINSI.D. REGION SAMPLE NAMEVITAMIN D [µg/100g] VITAMIN K [µg/100g]D2 K118 EI Green gram dhal 215.53 9.0018 WI Green gram dhal 208.69 7.3018 NI Green gram dhal 162.83 9.5018 SI Green gram dhal 225.45 7.7018 CI Green gram dhal 210.85 8.2018 NE Green gram dhal 173.09 8.40Avg. 199.41 8.35SD 25.24 0.81Range 162.83 – 225.45 7.30 – 9.50FAT SOLUBLE VITAMINSI.D. REGION SAMPLE NAMEVITAMIN D [µg/100g] VITAMIN K [µg/100g]D2 K1044-2 EI Tomato Ripe (LOCAL) 12.95 18.9044-2 WI Tomato Ripe (LOCAL) 13.93 12.8044-2 NI Tomato Ripe (LOCAL) 11.54 17.3044-2 SI Tomato Ripe (LOCAL) 15.93 19.5044-2 CI Tomato Ripe (LOCAL) 10.98 16.2044-2 NE Tomato Ripe (LOCAL) 9.11 12.1Avg. 12.41 16.13SD 2.40 3.09Range 9.11 – 15.93 12.10 – 19.50Regional variations among Vitamin- D & K content in foods
Sampling for fish and meat• Fish and other sea foods will be sampled onlyfrom the coastal districts of the country• Fresh water fish – Rohu, Katla and catfish willbe sampled from the six compositing centersonly• Meat and meat products will also be sampledfrom the six compositing centers
MAJOR AND MINOR EQUIPMENTSREQUIRED• LCMS – 1• Kjeldahl nitrogen analyzer – 1• AAS – 1• Fast HPLC – 3• 100 KVA UPS• Muffle furnace – 2• Autoclave – 2• BOD incubator – 1• Weighing balances – 0.1 mg – 4, 0.01 mg – 4• Multi position magnetic stirrer - 10
Conclusion• New food composition data showed distinct changes inthe nutrient composition compared to the NVIF• Regional variations are observed in the nutrients withinindividual foods• Many additional nutrients and bioactive substancesare included in the new food composition database• The Indian Food Composition Database is beingprepared in consonant with internationally setguidelines.• The New Indian Food Composition Database should beready for release by December 2013 hopefully.