CHAPTER 4

RESULT AND DISCUSSION

This chapter presents the results of the study. The results section of a scientific research paper
represents the main findings of a study derived from the methods applied to gather and
analyse the information. It presents these findings in a logical order without bias or
interpretation from the author. The study was conducted among 100 young adults of age 18-
25 years residing in Uttar Pradesh. In the study, foxtail millet consumption habits and
patterns of the young adults as well as their fast food consumption pattern were assessed with
the help of some data collection tools as described in the method section. Then three of the
most preferable fast foods were selected for improvisation by incorporation of foxtail millet
and altering the amount of ingredients or substituting them with other ingredients and
changing cooking methods and recipe evaluation was done to analyse the sensory as well as
nutritional qualities of foxtail millet incorporated recipes compared to standard fast food
recipes. The results of the study have been presented in the subsequent text in the following
order:

4.1 Socio-economic background of the subjects

4.2 Anthropometric measurement of the subjects

4.3 Nutrient intake

4.4 Awareness about millet and foxtail millets

4.5 Consumption pattern of millets and foxtail millets

4.6 Consumption pattern of fast foods

4.7 Foxtail millets based recipes and preparation method

4.8 Evaluation of foxtail millets incorporated fast foods recipes

4.1 Socio-economic background of the subjects
Background information of the study subjected is presented in table 4.1. Table 4.1 comprises
descriptive characteristics of the subjects stratified by age, religion, education level, food
habit, type of family, occupation of the head of the family. The sample size of the study was
100. Of the 100 subjects including both male and female between 18-25 years old young
adults, 56 were boys and 44 were girls. The average age for the sample in the present study
for girls and boys separately as well as overall is depicted in the table 4.1.

Majority of the subjects were Hindu (n=81). Hinduism is majority religion in Uttar Pradesh
with 79.7 % followers. Islam is second most popular religion in the cities of Uttar Pradesh
with approximately 19.3 % following it. In Uttar Pradesh, Christianity is followed by 0.2 %,
% Sikhism by 0.3 %, Jainism by 0.1 % and Buddhism by 0.1 %. Around 0.03 % stated 'Other
Religion’; approximately 0.08 % stated ‘No Particular Religion’ (Census of India, 2011). The
percentage of graduate subjects was 56% follower by post graduate subjects. Majority of
subjects were living in a joint and nuclear family.

The subjects were mostly in the age of 22-25 years which is same as study conducted by
Goyal and Singh (2007) where 92.8 per cent respondents were in 21-25 years age category.
The food habit of the subjects is also depicted in the table 4.1, where most of subjects were
non-vegetarian. A good percentage of subject’s occupations of the head of the family were
government service (28%) followed by private service (24%).
Table 4.1: Socio-economic background of the subjects

S.No. Parameter Mean/Frequency

A Age (Mean±SD)
Girls (n = 44) 22.80±2.06
Boys (n = 56) 23.50±2.30
All subjects (n = 100) 22.48±2.17
B Religion Frequency
Christian 6
Hindu 81
Jainism 0
Muslim 10
Sikh 3
Other 0
C Education level Frequency
Intermediate 15
Graduate 56
Post graduate 19
Diploma 6
Doctorate 4
D Food habit Frequency
Vegan 20
Lacto Vegetarian 18
Lacto ovo Vegetarian 8
Non vegetarian 54
E Type of family Frequency
Joint 37
Nuclear 37
Extended 3
F Occupation of the head of the family Frequency
Private Service 24
Government Service 28
Farming and Agriculture 7
Self Employed 11
Business 21
Unemployed 9
4.2 Anthropometric Measurements of the subjects
Results of the anthropometric measurements of subjects are presented in table 4.2. The height
of women and men varied between 147cm to 173 cm and 155 cm to 185 cm respectively.
Mean height of girls and boys is presented in the table 4.2. The mean height of the boys aged
between 18-20 years old were 158.27±6.94 and for girls aged between 23-25 years old were
161.74±7.43. The mean height of the boys aged between 18-22 years old were 172.34±7.68
and for boys aged between 23-25 years old were 170.53±7.18.

The weight of men and women varied between 37 kg to 85 kg and 41 kg to 90 kg

respectively. Mean weight of girls and boys is presented in the table 4.2. The mean weight of
the girls aged between 20–22 years old were 55.56±7.48 and for girls aged between 23-25
years old were 57.96±11.33. The mean weight of the boys aged between 18-22 years old
were 69.27±14.71 and for boys aged between 23-25 years old were 72.73±10.54.

Add a similar paragraph about BMI

Table 4.2: Anthropometric measurements of the subject

S.No MEASUREMENTS HEIGHT (in cm) WEIGHT (in kg) BMI (Kg/m2)
Mean±SD
1 Girls (n=44) 160±0.08 55.98±9.07 24.33±4.28
2 Boys (n=56) 170±0.08 54.46±6.72 20.22±3.19
3 All Subjects (n=100) 164±0.09 55.14±7.85 22.50±4.33

Figure 4.1: Distribution of subjects on the basis of BMI

 Figure 4.1 categorised the subject as normal weight, underweight, overweight, obesity class
1, obese class 2 where maximum subjects partcipated in the study were normal weight
followed by overweight. Although it’s not mentioned in figure 4.1, 42.00 percent of girls and
7.00 percent were reported as normal weight wheareas 13.00 percent of girls and 6.00 percent
were reported as overweight.
A study conducted of young adults by Sindhu (2013) in Haryana (n=1482) reported that
23.01 percent of the subjects were underweight, 12.35 per cent were overweight and only
2.90 percent were categorised as obese. Per cent of underweight females was 26.17 as against
18.95 percent of males. At the same time, 13.71 percent of male students and 11.28 percent
of female students were assessed as overweight. About three percent of both were categorised
as obese.

4.3 Nutrient intake

Macronutrients: The macronutrient intake of young adults is depicted in table 4.3. Energy
intake of girls and boys varied from 906.5 to 1874 kcal/day and 1598.2 to 3686.2 kcal/day
respectively. The mean energy of girls aged between 20-22 years was 1478.14±309.65
kcal/day and girls aged between 23-25 years was 1316.58±319.36 kcal/day. The mean energy
of boys aged between 18-22 years was 1899.34±114.83 kcal/day and boys aged between 23-
25 years was 2111.69±592.62 kcal/day.

Protein intake of girls and boys varied from 18 to 91.29 g/day and 19.5 to 88.64 g/day
respectively. The mean protein of girls aged between 20-22 years was 41.32±14.97 g/day and
girls aged between 23-25 years was 32.10±12.10 g/day. The mean protein of boys aged
between 18-22 years was 49.74±19.86 g/day and boys aged between 23-25 years was
44.09±18.99 g/day.

Fat intake of girls and boys varied from 7.6 to 117.7 g/day and 21 to 85.59 g/day
respectively. The mean fat of girls aged between 20-22 years was 49.85±19.45 g/day and
girls aged between 23-25 years was 50.37±12.10 g/day. The mean fat of boys aged between
18-22 years was 53.42±23.30 g/day and boys aged between 23-25 years was 51.13±21.42
g/day.

The food consumed by the subjects comprised majorly of fat than protein. Energy intake was
mostly from fast foods which is basically empty calories. Consumption of fats foods is more
rather than consuming homemade meals. They are eating more of energy dense
carbohydrates, especially refined and sugar dense foods. They are minimum consumption of
seeds and nuts which is good source of protein. Most of the subjects consuming deep fried
foods at the time of evening. Amount of fat consumed in the diet of subjects was high, which
consisted majorly of trans fat and saturated fat like butter. It is seen that subjects are
consuming mostly visible fat. As seen in the table, protein intake of the subjects is less which
means protein rich foods like milk and milk products, pulses, legumes, meat and poultry.

Mean and Standard Deviation (SD) score of macronutrients – energy, protein, fat are depicted
in table 4.3

Table 4.3: Macronutrient intake of the subjects

SUBJECTS RDA (Girls) Girls RDA Boys All Subjects
(Boys)
Mean±SD
Energy 2130 983.12±302.2 2710 1289±270.62 1153.05±322.37
(kcal/d) 9
Protein (g/d) 45.7 35.55±14.32 54 46.43±16.84 41.58±16.60
Fat (g/d) 25 28.47±8.617 30 41.52±9.52 35.70±11.18

Micronutrients: The micronutrient intake of young adults is depicted in table 4.4. Iron intake
of girls and boys varied from 3.21 to 14.11 mg/day and 3.2 to 15 mg/day respectively. The
mean protein of girls aged between 20-22 years was 8.10±3.36 mg/day and girls aged
between 23-25 years was 7.00±2.92 mg/day. The mean protein of boys aged between 18-22
years was 7.96±4.95 mg/day and boys aged between 23-25 years was 8.66±3.77 mg/day.

Calcium intake of girls and boys varied from 20 to 710.8 mg/day and 80 to 536.39 mg/day
respectively. The mean protein of girls aged between 20-22 years was 295.05±220.09 mg/day
and girls aged between 23-25 years was 221.21±171.33 mg/day. The mean protein of boys
aged between 18-22 years was 274.48±137.27 mg/day and boys aged between 23-25 years
was 256.01±153.75 mg/day.

Vitamin A intake of girls and boys varied from 3.4 to 591.14 mcg/day and 13.7 to 915.19
mcg/day respectively. The mean Vitamin A of girls aged between 20-22 years was
156.17±141.48 mg/day and girls aged between 23-25 years was 172.21±175.79 mcg/day. The
mean Vitamin A of boys aged between 18-22 years was 237.21±256.22 mcg/day and boys
aged between 23-25 years was 126.71±84.38 mcg/day.

The consumption of milk and milk products are seen very less among subjects which is
necessary for the young adults for their bone health. Subjects are consuming less of fruits
which are rich in vitamins C, K and A, folate, potassium, magnesium and fiber. Including
more fruits and vegetables in your diet not only helps you meet your nutrient needs but also
helps you maintain a healthy weight. The subjects are also consuming very less of green leafy
vegetables which is a good source of iron, Vitamin A, Vitamin K, dietary fiber and less in
lipids. Many are not having a proper breakfast which is considered as main meal in a day.

Mean and Standard deviation (SD) of micronutrients – iron, calcium, vitamin A are depicted
in table 4.4
Table 4.4: Micronutrient intake of the subjects
SUBJECTS RDA Girls RDA BOYS All Subjects
(Girls) (Boys)
Mean±SD
Iron (mg/d) 29 7.55±3.13 19 8.31±4.72 7.75±3.60
Calcium 1000 264.87±173.04 1000 336.29±219.49 283.44±187.71
(mg/d)
Vitamin A 840 162.63±153.60 1000 173.23±183.84 165.39±161.10
(mcg/d)

4.4 Awareness about millet and sorghum

Figure 4.2 and 4.3 shows, the subjects who responded “yes” to know millet and sorghum and
“no” who don’t know the millet and sorghum. It was observed that majority of the subjects
participated knew about millets. The percent of girls knowing about millet was 91.78 percent
and 8.22 percent were not aware. About 72.00 percent of boys were aware about sorghum
whereas 28.00 percentages were not aware. However, slightly less subjects know about
sorghum. The percent of girls know about sorghum 86.03 percent and 13.07 percent were not
aware. About 76.00 percent of boys were aware about sorghum whereas 24.00 percent were
not aware.
Nixon and Joseph (2021) reported that About 82% of the respondents were aware of at least
one form of millet. Most popular was Finger Millet (Ragi) (64%) followed by Foxtail Millet
(40%) and Pearl Millet (28%). More than half of the consumers were able to identify and
name the millets in their local names. Among the different states, it was seen that Finger
Millet (Ragi) was the most popular with more than half of the subjects from each state being
familiar with it (Andhra Pradesh 52%, Karnataka 54%, Kerala 58%, Telangana 76% and
Tamil Nadu 78% respectively), low among consumers in all the States viz. Sorghum (23%)
In a study of Potaka et al. (2021) 89% of the participants reported that they knew millets.
Among the participants who responded “yes” to consuming millets. Sorghum had the highest
recognition rate (59.3%) when shown images of the crop and the grain, followed by finger
millet (54.8%). the youngest group, below 20 years, had similar or higher recognition of the
crops, especially pearl and finger millets, than other age groups.

Figure 4.2 Distribution of subjects on the basis of awareness about millets

Figure 4.3: Distribution of subjects on the basis of awareness about sorghum

4.5 Consumption pattern of millet and sorghum

Figure 4.4 indicates, the subject’s frequency of millet consumption. About 36.99 percent of
girls consume millet twice and thrice a week, 19.88 percentage consume once in week and
12.33 percent never/rarely consume. The percentage of boys rarely/never consume millet
were 32.00 percent, 8.00 percent consume once in a week and 16.00 percent were consuming
twice and thrice a week. It is noted that the considerate portion of subjects who consume
millets twice and thrice a day (32%) and reasonable portion of subjects rarely/never consume
millets (18%).
Senthamarai and Malathi (2019) conducted research in Madurai district in Tamil Nadu in
which the most commonly consumed millet was found to be finger millet (30%) followed by
sorghum (28%), kodo millet (17%), barnyard millet (16.7%) and pearl millet (8.3%).
Figure 4.5 indicates, the maximum number of subjects who rarely or never consume sorghum
(49%). Result revealed that about 49.32 percent girls rarely/never consume sorghum millet
and in boy’s 44.0 percent rarely/never consume sorghum.
A study conducted by Potaka et al. (2021) stated that Delhi had the lowest frequency of
consumption with 41.9% consuming frequently and 47.1% never/rarely consuming millets.
More than half of the subjects do not prefer eating sorghum as illustrated in Figure 4.6.
 Millets Consumption Frequency
35
30
FREQUENCY

25
20 32
15
18 16
10 12 12 10
5
0
Rarely/Never Twice-Thrice Once in a Once in a Once in a Daily
a Week Year Week Month

CONSUMPTION

Figure 4.4: Distribution of subjects on the basis of consumption frequency of millets

Sorghum Consumption Frequency

50
45
40
FREQUENCY

35
30
49
25
20
15 20
10 13
6 9
5 3
0
Raely/Never Once in a Once in a Twice - Thrice Daily Once in a year
week month a week

CONSUMPTION

Figure 4.5: Distribution of subjects on the basis of consumption frequency of sorghum

 Preference Of Eating Sorghum

39% Yes
No
61%

Figure
4.6: Distribution of subjects on the basis of preference for sorghum
Figure 4.7 presents the reason stated by the subject for the consumption of sorghum. When
the subjects were asked about the reason for consumption of sorghum, 47 percent girls and 13
percent boys were reported that they consume sorghum health benefits. About 22 percent
girls and 12 percent boys were reported that they do not consume sorghum. Nevertheless,
overall 4 percent of the subjects were reported different reasons for the consumption of
sorghum.
A study conducted by Potaka et al. (2021) stated that in Delhi (n=3481) 42.5 percent
consuming millet and sorghum because of health problem. The most prevalent health reasons
for eating millets included weight loss. 8.9 percent for its likeness to taste, 8.2 percent
because it’s served at home.

Reason For Consumption Of Sorghum

1%
Do not consume
35%
Family pressure
Health benefits
61% Taste
3%

Figure 4.7: Distribution of subjects on the basis of their reasons for consuming sorghum
Figure 4.8 presents the season the subjects mostly consume sorghum. Subject’s prefer eating
sorghum in winter (46%) than summer (10%)

Season Of Sorghum Consumption

10%

Winter
46% None
Summer
44%

Figure 4.8: Distribution of subjects on the basis of seasonal consumption of sorghum

When the subjects were asked about the person who mostly prepare sorghum recipe at their
home, 41 percent girls and 15 percent boys reported that sorghum recipes were prepared by
their mother as revealed in figure 4.9. However, 22 percent girls and 10 percent boys revealed
that sorghum based recipes were not prepared at their home. However, nearly one third, and
one sixth of the subjects reported that sorghum recipes were prepared by cook and self
respectively.
A study of Potaka et al. (2021) stated that one of the reasons for not consuming millets and
sorghum regularly is the lack of knowledge on how to incorporate or cook them. Currently, a
few recipes are widely used in communities to cook millets. A small percentage of people
(11.8%) said that it was consumed due to the habit of it being eaten at home; while a
significant percentage of people (39.2%) said they did not eat millets because of cultural
habits of it not being eaten at home. This highlights the importance of influencing attitudes
and practices for millets to become a common food in the household, resulting in more
consumption.
Figure 4.10 shows the subjects inspiration to eat sorghum. The percent of boys and girls
reported that they get influence by family.
A study conducted by Potaka et al. (2021) in Delhi subjects stated that their source of
information on millet and sorghum was, by far the most influential was social sources, the
largest being social media with 79.3% of the participants opting for it, while TV shows were
the sources for 47.3%, and family and friends were the sources for 44.1%. The other
influential information sources were courses (41.2%).
 Preparation Of Sorghum Based Recipes

60

50
FREQUENCY

40
57
30

20 35

10
5 2 1
0
Not prepared Mother Cook Self Grandmother

PREPARATION

Figure 4.9: Distribution of subjects on the basis of person preparing sorghum recipes in their
household

Inspired To Eat Sorghum

50
45
40
35
FREQUENCY

30
25 47
38
20
15
10
5 7
3 1 2 2
0
Books Family Friends None Social Teacher Tv shows
media
INSPIRATION

Figure 4.10: Distribution of subjects on the basis of source of inspiration for consuming
sorghum

4.6 Consumption pattern of fast foods

Figure 4.11 presents subject’s most visited fast food joint. The 20, 18, 12 percent of girls
reported that their most visited joints were Dominos, McDonald’s and local stall respectively.
The 8, 4, 4 percent of boys reported that their most visited joints were Dominos, McDonald’s
and local stall respectively.
A study conducted by Parik et al. (2020). it can be inferred that McDonald’s is the most
favoured fast food outlet followed by Pizza Hut, Nirula’s and Domino’s. Aggressive
marketing tactics by fast food organizations have resulted in increasing popularity of fast
food in smaller towns in India and the inevitable entry of more fast food players. With the
faster expansion of fast food chains like McDonald’s, KFC, Subway, Pizza Huts and others
across the country, there has been an extremely rapid change in diet not just in Delhi and
Mumbai, but in smaller town too.

Most Visited Fast Food Joint

30
25
FREQUENCY

20
15 29
19 22
10
8 7 10
5 2
1 1 1
0
o's 's ay p
FC 's s a ut ks
in m ho ald ck ch ac
ira b w s K n bu ul aH n
o m
ald Su l or o tar iK izz es
D H tal cD S ar P ad
ls M ts
ca ris em
Lo A
m om
et H
alje
B

FAST FOOD JOINTS

Figure 4.11: Distribution of subjects on the basis of most visited fast food joint
Figure 4.12 shows about three fourth of the subjects were consuming fast food 1-2 times in a
week and the rest of the subjects were consuming fast foods frequently in a week. The 59
percent of girls and 21 percent boys reported that they consuming fast foods 1-2 times in
week.
A study conducted in India by Amin et al. (2017) (n=51) about 3.92% of the respondents
consume fast foods about once a week, 54.90% consume twice a week, 15.68% consume
thrice a week, 15.68% consume four times a week and 9.80% occasionally consume fast
foods a week.
A study by Karimikonda and Sankala (2020) reported that out of 120 respondents, there is no
respondent who did never tried outside food, 32% of them stated that they consume outside
food occasionally i.e. 38 respondents, 41% of them stated that they consume outside food
sometimes i.e. 49 respondents, 24% of them stated that they consume outside food often i.e.
29 respondents and 3% of them stated that they consume outside food always i.e. 4
respondents
Figure 4.13 shows the frequency of preparation of fast foods at home of the subjects. Almost
half of the subjects sometimes consume fast food preparation at home.
 Consumption Of Fast Food In A Week

2%
2%
14% 1-2 times
3-4 times
5-6 times
7 or more times

82%

Figure 4.12: Distribution of subjects on the basis of frequency of consumption of fast foods

Fast Foods Preparation At Home

23% 19% Frequently

Sometimes
9% Never
Rarely

49%

Figure 4.13: Distribution of subjects on the basis of frequency of preparation of fast food at
home
Figure 4.14 shows the subjects favourite fast food. Pizza, momos and noodles were found to
be favourite among the subjects.
The practice of high consumption of junk foods like maggi noodles, burgers, pao-bhaji,
sandwiches, hot dogs, patties, pastries, popcorn, potato chips, carbonated drinks, biscuits,
muffins, toast, kulcha-channa, samosa, chocolates etc. have become a common feature of diet
(Singh et al., 2008)
 Favourite Fast Food
35
30
FREQUENCY

25
20
33
15
10 18
9 11 9 10
5 7
3
0
Kachori Momos Burger French Pizza Samosa Pani Puri Noodles
Fries

FAST FOOD

Figure 4.14: Distribution of subjects on the basis of favourite fast food

Figure 4.15 shows the subjects monthly expenditure on fast foods. Although not shown in
figure, it was observed that subject aged between 20-22 year old spent more money on fast
foods.
Prabhavathi et al. (2014) found that 49 per cent of the respondents spent on fast food ranges
from Rs.1000-1500 per month whereas, 21 per cent of the sample respondents spent on fast
food ranges between Rs. 1500-2000 per month. About 15 per cent of them spent Rs. 2000-
2500 per month on eating outside and 15 per cent of the respondents spent Rs.500-1000 per
month
Singh and Prakash (2020) stated that in Delhi aged between 18-22 years spending share of
the students is between Rs 100- Rs 200 for 44% students. Only 13% students can afford to
spend more than Rs 400 each day on food. This will be a major analysis for the restaurants to
plan their menu accordingly.
 Money Spent On A Fast Food in a Month

14%
30% <Rs 100
> Rs 500
Rs 100 - Rs 200
Rs 250 - Rs 500
38%
18%

Figure 4.15: Distribution of subjects on the basis of monthly expenditure on fast food
Figure 4.16 shows that subjects most skipped meal due to fast food consumption is dinner.
Goyal and Singh (2007) reported in their study that going for snacks is most preferred time
for visiting fast food outlet followed by dinner and lunch by young adults (n=200) living in
New Delhi (NCR).
Karimikonda and Sankalar (2020) found that out of 120 respondents in Hyderabad, none
responded that they prefer eating out at the time of breakfast, 64% of them stated that they
prefer eating out at the time of lunch i.e. 77 respondents and 36% of them stated that prefer
eating out at the time of dinner i.e. 43 respondents
Prabhavathi et al. stated in thrie study that 81 per cent of respondents expressed their views
that evening is their favorite time to eat fast food and 15 per cent of them revealed their
preference is morning time. Hence, it is inferred that fast food is more demanded in evening
times
Figure 4.17 shows that subjects prefer eating fast food with friends (63%).
Kumar and Narayanan (2014) found out that ‘friends’ (mean =3.96) impart the highest
influence on youth on their visits to fast food outlets among all the personal sources of
information. ‘Siblings’ (mean =2.92) and ‘Relatives’ (mean = 2.90) of these youngsters also
influenced them up to some extent after ‘friends’, ‘Parents’ (mean =2.58) and ‘neighbours’
(mean =1.78) of youth were given low ratings in terms of provision of information relevant to
visiting and consumption from fast food outlets.
Karimikonda and Sankalar (2020) found that out of 120 respondents in Hyderabad, 2%
(approximately) of them stated that they prefer eating out alone i.e. 2 respondents, 71% of
them stated that they prefer eating out with friends i.e. 85 respondents and 27% of them
stated that prefer eating out with family i.e. 33 respondents.
 Meal Skipped When Eat Outside

Dinner
35%
40% Breakfast
None
Lunch

16% 9%

Figure 4.16: Distribution of subjects on the basis of frequently skipped meal due to fast food
consumption

Companion With Whom Subjects Preferably

Consume Fast Food

8% Siblings/Cousins
7% 22%
Friends
Parents
Alone

63%

Figure 4.17: Distribution of subjects on the basis of companionship in fast food consumption
Figure 4.18 shows subject’s frequency of consuming these popular fast foods.
Bissu and Varma (2015) found in their study that 88% were found to consume chips. Fast
food like panipuri (38%), Chowmein (34%), Pav Bhaji (42%), Pizza (27%), Patties (27%)
were enjoyed by Food maximum subjects and the frequency of consuming was two to three
times in a week. Gupta et al. found that the most popular junk food item was chips (71%)
followed by chocolate (14%), bakery products (13%), soft drinks (7%), and sugar-sweetened
beverages (5%) in their study.
Figure 4.19 shows the subject’s frequency of consuming packaged beverages.
A study conducted by Kumar and Roy (2018) find out that consumption pattern of youth
according to different parameters Consumption frequency. It shows that overall fruit juices
were consumed more frequently followed by regular soft drinks. Diet soft drink consumption
was the least frequent. Easy availability of soft drinks at (hostel canteens/messes and
restaurants) and near to the places of stay (neighbourhood stores) makes the purchase and
consumption of soft drinks easier and frequent.
Mathur et al. (2020) Results of MLRs revealed that socioeconomic factors, exposure to
media, and intake of fried foods are associated with consumption of aerated drinks.
Respondents who ate fried foods were seven times more likely to consume aerated drinks
than those who did not Males consume a significantly higher amount of aerated drinks than
females.
Law et al. (2021) studied about the monthly purchases of aerated drinks across states a year
before the implementation of GST (June 2016–June 2017) and the year after (July 2017–June
2018) in urban India. For both periods, Delhi had the highest average monthly state-level
purchases, followed by Punjab/Haryana and Andhra Pradesh. Kerala was the state with the
lowest average monthly purchases of aerated drinks.

Frequency Of Consuming Fast Foods

100 13 18
22 22 25 23 19
90
41 32 37 35
80
36 24 32 19 25
FREQUENCY

70 28 31
60 25 23 27
50 25 12 22 19
17 14 20
40 10 13 15
10 11 18 11 17
30 14 12 8 7 11 11 17
7
20 18 15 18 22 17 22 19 16 17 17 19
10 2 2 3 3 2 2 2 2 2
1 1
0

FAST FOODS
Daily Twice-Thrice a week Weekly
Once in a fortnight Once in a month Rarely/Never

Figure 4.18: Distribution of subjects on the basis of frequency of consumption of popular

fast foods
 Frequency Of Consuming Packaged Beverages
100 19 18
33 38
80 16 18 15
FREQUENCY

20 5
18 14 19
60 25 8
16 20 10
40 19
15 21 24
17 12
20 12 13
4 10 9 9
0
Cola Juice Lassi/Buttermilk Flavoured milk Lemonade

PACKAGED BEVERAGES
Daily Twice-Thrice a week Weekly
Once in a Fortnight Once in a month Rarely/Never

Figure 4.19: Distribution of subjects on the basis of consumption frequency of packaged

beverages
Table 4.3 shows that the three most preferred fast foods for development of their healthier
version were panipuri, samosa and nachos.

Table 4.5: Popularity of common fast foods among subjects

S.No. Fast Foods Frequency of rank 1 in order of preference
1 Pani Puri 17
2 Samosa 13
3 Nachos 12
4 Momos 10
5 Pizza 9
6 Bhel puri 9
7 Burger 9
8 Noodles 8
9 Chaat 5
(Tikki/Aloo/Others)
10 Spring Rolls 3
11 Kachori 3
12 Pattice 2

4.7 Sorghum based recipes and preparation method

The collection of sorghum based recipes prepared at home were done via phone calls. When
the subjects asked about the sorghum based recipes, it was observed that most commonly
prepared recipes were jowar roti, jowar atta roti, jowar aloo roti, jowar dosa, tender jowar
chaat, jowar stuffed cheela. A few of them prepares jowar cheela, jowar puri, jowar aloo puri,
jowar kadhi, jowar porridge, jowar upma, jowar khichdi, jowar porridge, methi jowar roti,
tomato onion jowar roti and jowar apple halwa. The varieties in dishes were seen with respect
to the ingredients, the pre-preparation and methods used for preparation. Overnight soaking,
fermentation for less than 2 hours were most commonly used pre pre-preparation methods.
Sorghum is traditionally consumed as food in the form of roti, sankatti and porridge type
preparations. In India, this crop is predominantly grown in the states of Maharashtra,
Karnataka, Andhra Pradesh, Gujarat, Rajasthan, and Madhya Pradesh. Sorghum has garnered
a great deal of acceptance in the form of unleavened bread (roti, bhakri) - a nutritious ready-
to-eat food amongst all classes of the society (Reddy et al., 2003). Use of millets has been
limited to traditional preparations like roti and rice (Geervani and Vimala, 1993). Absence of
appropriate processing technologies to yield shelf stable products is a major limitation in
utilization of sorghum grain for development of value added products (Ali et al., 2003).
Urban consumers want food products that can deliver convenience, taste, texture, appealing
appearance and shelf stability. Up scaling sorghum products that meet these requirements are
usually not available in urban areas.
Traditional fermented food products like jowar papad are prepared from the naturally
fermented flours of sorghum without addition of any chemical additives (Surve and
Madhavareddy, 2018).
The common forms in which millets are eaten in Delhi were ready to eat food (53%),
breakfast porridge (32.3%), ready to cook food (10.1%), dosa (8.2%), Boiled like rice (8.2%),
drink (8.2%) (Potaka et al., 2021).

4.8 Evaluation of sorghum incorporated fast foods recipes

Sensory Evaluation: A panel of 25 untrained panellists was given the standard and sample
(sorghum incorporated) panipuri, samosa and nachos for evaluation of sensory characteristics
viz. colour/appearance, texture, taste/flavour, smell/aroma, and overall acceptability. The
mean hedonic scores of standard and sample given to the standard and sample panipuri,
samosa and nachos are depicted in table 4.4, 4.5 and 4.6 respectively. The mean scores of
sensory evaluations showed that the overall acceptability of all the sorghum incorporated
recipes had higher scores than standard recipes with respect to all sensory attributes.
Table 4.7: Mean hedonic score for different sensory attributes of standard and improvised
panipuri
Standard Sample

Mean±SD

Colour/Appearance 8.4±0.86 8.52±0.65

Texture 8.48±0.77 8.56±0.50
Taste/Flavour 8.44±0.76 8.6±0.5
Smell/Aroma 8.48±0.82 8.48±0.71
Overall acceptability 8.48±0.77 8.52±0.58

Table 4.8: Mean hedonic score for different sensory attributes of standard and improvised
samosa
Standard Sample

Mean±SD

Colour/Appearance 8.32±0.85 8.36±0.86

Texture 8.36±0.81 8.4±0.5
Taste/Flavour 8.44±0.71 8.52±0.65
Smell/Aroma 8.36±0.81 8.36±0.90
Overall acceptability 8.44±0.76 8.52±0.50

Table 4.9: Mean hedonic score for different sensory attributes of standard and improvised
nachos
Standard Sample

Mean±SD

Colour/Appearance 8.36±0.86 8.48±0.77

Texture 8.4±0.5 8.48±0.82
Taste/Flavour 8.52±0.71 8.52±0.65
Smell/Aroma 8.36±0.90 8.44±0.86
Overall acceptability 8.42±0.50 8.52±0.50

Nutritive Value: After calculating nutritive values of the sample and standard fast good
products, it was found that the sample panipuri was higher in fibre, iron, and calcium
compared to standard panipuri. Protein content of the sample panipuri was slightly higher to
that of the standard one as revealed in the table 4.10. The Vitamin A content is slightly higher
in the sample pani puri. The nutritive value of sample and standard samosa is depicted in
table 4.11. The fibre, Vitamin A and Calcium is higher whereas fat is seen in lesser amount in
the sample as compared to standard because the standard was deep fried and the sample was
baked. Nutritive value of sample and standard nachos is depicted in table 4.12. The standard
nachos have very less amount of fibre, calcium and iron but in the sample nachos all 3
nutrients is seen in higher amount as compared to standard nachos.
However, the calorie was lower in the all the sample as compared to the standard as revealed
in the table 4.10, 4.11, 4.12. The fat content in all the three samples was lower than the
standard.
Table 4.10: Nutritive value of sample and standard panipuri (serving size = 5)
Nutrients Standard Sample

Energy (Kcal) 407.27 375.48

Protein (g) 11.36 12.92
Fat (g) 15.71 4.23
Fibre (g) 9.78 12.22
Iron (mg) 2.81 5.14
Vitamin-A (mcg) 192.07 448.39
Calcium (mg) 41.63 80.4

Table 4.11: Nutritive value of sample and standard samosa (serving size = 1)
Nutrients Standard Sample

Energy (Kcal) 341.4 319.74

Protein (g) 7.14 9.69
Fat (g) 11.25 6.43
Fibre (g) 2.64 8.05
Iron (mg) 1.36 3.15
Vitamin-A (mcg) 1.18 191.38
Calcium (mg) 17.34 35.01

Table 4.12: Nutritive value of sample and standard nachos (serving size = 5)
Nutrients Standard Sample

Energy (Kcal) 368.83 340.9

Protein (g) 8.5 13.44
Fat (g) 25.28 7.51
Fibre (g) 4.06 9.67
Iron (mg) 0.93 3.46
Vitamin-A (mcg) 18.42 69.35
Calcium (mg) 9.03 96.47

Hence, the study provides a deeper understanding of sorghum consumption and frequency
habits of young adults and also the consumption pattern of fast foods among young adult of
Delhi. It revealed that the consumption trend of fast food influences the practices of
consuming traditional foods such as sorghum among the young adults of Delhi. The core
strength of the study was a well-designed, pre-tested questionnaire to collect the information
regarding consumption pattern of millet and sorghum compared to fast food consumption
among adolescents. To collect nutrient intake of the subject’s Multiple pass 24 hour recall
was used with minimal recall bias. Information on making sorghum recipes was collected
through interview method through phone calls to ensure that no information is missed. The
healthier version of the three most popular fast food recipes was successfully developed with
incorporation of sorghum as well as changing or altering the ingredients and cooking
methods. Sensory attributes were evaluated using 9 point Hedonic scale method which is one
of the most popular and valid method of sensory evaluation. Nutritive value of the
improvised and standard versions of fast foods were calculated using Indian Food
Composition Table, 2017.

Limitation of the study

The study was limited to the young adults of age 18-25 years and the study was single
investigator study. The sample size was small (n=100). Only one 24 hour recall was
collected, and it has been stated that one day 24 hour recall, regardless of the day of the week,
is correlated with underreporting. In anthropometric measurements, BMI was calculated from
data collected by subjects about height and weight in a background information questionnaire
and was the most challenging part of the study as it could not be the actual height and weight
of the subjects.
Future Scope
These results could contribute to understanding the attitude of young adults towards the
consumption pattern of millet and millet based recipes and stimulate further researches and
interventions to create awareness among the young adults and their families regarding its
health benefits and encourage the them to include sorghum in their diet.
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