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Acharya N G Ranga Agricultural University, Guntur
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Agriculture University, Kota
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Banda University of Agriculture and Technology, Banda
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Acharya Narendra Deva University of Agriculture & Technology, Ayodhya
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Anand Agricultural University, Anand
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Bidhan Chandra Krishi Viswavidyalaya, Mohanpur, Dist. - Nadia, West Bengal PIN - 741 252
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Agriculture University, Jodhpur
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Assam Agricultural University, Jorhat
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Bihar Agricultural University, Sabour
Recent Submissions
OtherItem Open Access ENRICHMENT OF FIBRE CONTENT OF HYDROPONIC FODDER MAIZE WITH BAGASSE SUBSTRATE FOR SUSTAINABLE LIVESTOCK FEEDING(2023) Rajkumar K; Gunasekaran S; Tensingh Gnanaraj P, et al.,; TANUVASGreen fodder feeding to livestock warrants optimization of livestock production. Over the past decades, dwindling pasture lands and reduced area for fodder cultivation have resulted in a deficit status of green fodder. Conventional fodder crops are grown in soil which involves a large land area, more manpower and a huge quantity of water (Butler and Oebker, 1962). In such situations, hydroponic fodder production is an alternative technology to increase green fodder production by vertical farming which requires less land, less water and less manpower. Calapas (2001) defined hydroponics as an advanced forrn of agriculture which enables the option of exclusive supervision over the distribution and delivery of nutrition among the plants.OtherItem Open Access EVALUATING THE EFFECT OF COMBINATION OF ESSENTIAL OILS ON RUMEN METHANE PRODUCTION THROUGH IVGPT(2022) Rajkumar K; Karunakaran R; Bharathidhasan A; Tensingh Gnanaraj P, et al.,; TANUVASMethane (CH4) is most crucial Green House Gas (GHGS) as it has soaring global Warming potential. short hall’-life and loss of gross energy which otherwise can be diverted for animal production. Around 2-12 % of a ruminant‘s energy intake is naturally lost as methane. Ruminants mainly, cattle, buffaloes, goats, and sheep emit CH4 and altogether represent 96% of the global enteric fermentation source. ln the process of assimilating its nutrition from feedstuffs animal produces large quantities of GHGs. Methane is generated by anaerobic fermentation, where bacteria break down organic matter producing hydrogen (H3), carbon dioxide (CO1) and methane (CH4). Several chemicals that inhibit methanogenesis directly have been evaluated for their efficacy to inhibit enteric methane production in ruminants.OtherItem Open Access ESSENTIAL OILS AS A FEEDING STRATERGY TO REDUCE ENTERIC METHANE EMISSION FOR ENVIRONMENTAL SUSTAINABILITY(2020) Rajkumar K; Karunakaran R; Bharathidhasan A; Tensingh Gnanaraj P, et al.; TANUVASEnteric methane [CH4] produced in the process of assimilating nutrition in ruminants have great contribution to the global greenhouse gas emissions (GHG). Methane production leads to loss of gross energy in animals which otherwise can be diverted for milk synthesis. Several chemicals including various Essential oils [E05] that inhibit methanogenesis have been evaluated for their efficacy in ruminants. Combination of two E05 [Peppermint and Garlic oil) was tested in vitro for their effect on methane production, fermentation, volatile fatty acids, ammonia nitrogen, total bacteria and protozoa. The experiment was conducted with control and treatment group by in vitro gas production technique as described by Menke and Steingass (1988).OtherItem Open Access FABRICATION OF LOW COST HYDROPONIC DEVICE FOR SUSTAINABLE FODDER PRODUCTION(2020) Tensingh Gnanaraj Paulpandi; Meenakshi Sundaram S; Muthuramalingam T, et al.,; TANUVASAvailability of green fodder is the basis for any livestock enterprise and with the decline in area under pasture and non-availability of land for fodder cultivation, alternate techniques such as hydroponic fodder production is gaining importance. Objective of the study was to design a low cost hydroponic device with a production capacity of 20 kg / day that is suitable for small scale farmers having 2 — 4 dairy cattle. The materials required for the fabrication of the device like mild steel pipe, mild steel angle and agro shade net were procured from the local market. An exhaust fan was fitted at the rear end, to maintain optimal humidity and to remove the unwanted gas produced during germination. The machine was fabricated with 2 columns and 8 rows, holding 3 trays each. Each row was designed with 3 foggers on either side at the rate of one mister / tray for misting water over the fodder. The hydroponic tray was planned with buds for root grip and holes at the sides for draining excess water sprinkled over the fodder. The device was provided with a water tank of 120 liters capacity and a 1/2 HP motor to pump water from the water tank into the machine. Different seeds such as yellow maize, horse gram, sun hemp, jowar, ragi, cowpea, foxtail millet and bajra were selected to test the efficiency of the fabricated device. The device requires only 12 sq. ft. of land to produce 20 kg of hydroponic maize green fodder. With one kg of un-sprouted maize seeds, 4 - 6 kg of green forage was obtained in 7-8 days. The total cost for fabrication of low cost hydroponic device was 17,000 Indian Rupees [$235]. Hence, it is concluded that this hydroponic fodder device can be used as alleviate fodder shortage problem of small scale farmers during forage scarcity period at a low cost.OtherItem Open Access HYDROPONIC FODDERS FOR SUSTAINABLE LIVESTOCK PRODUCTION(2020) Tensingh Gnanaraj P; TANUVASIn India, livestock contributes about 25% of the total agricultural GDP and plays a major role in livelihood generation of small and marginal farmers and landless labours agriculture-based economy (Ramteke et al. 2019). India represents as the highest livestock population and milk producing country, but merely 5% of cropped land area is utilized for cultivating fodder and facing a deficit of 35.6% green fodder, 26% of dry fodder and 41% of concentrate feed ingredients. Rapid urbanization, climate change, water scarcity etc. are the driving forces to search alternate system for green fodder production. Green fodder is essential in livestock rearing as it provides required nutrients for milk and meat production and maintains the health of the livestock. The recommendation of National Dairy Development Board (NDDB) for a cow yielding 8 to 10 litres of milk per day, should be fed with 25-30 kg of green fodder, 4 - 5 kg of dry fodder and 4-4.5 kg of concentrate per day during lactation (Jahagirdar and Saha 2007). The lack of quality green fodder adversely affects the productive and reproductive performance of the livestock. In this view, hydroponic technology is an alternative to grow fodder for farm animals which involves production of fodder without soil and harvested in short period of time. The term hydroponics has been originated from the Greek words ‘hydro’ meaning water and ‘ponos’ meaning labour. It is a technique of growing plants by using mineral nutrient solutions, without soil (Biebel, 1960). Hydroponics is a well-known technology with less water usage and land utilization for year-round quality green fodder production (GN Al-Karaki, 2012). Hydroponics technology is appropriate for farmers for feeding their livestock during the period of fodder scarcity.ThesisItem Open Access DEVELOPMENT AND EVALUATION OF HILL LEMON PEEL SUPPLEMENTED BAKERY PRODUCTS(UHF Nauni, 2024-04-08) AYUSHI TIWARI; Manisha KaushalThe present study entitled “Development and evaluation of Hill Lemon peel supplemented bakery products” was conducted in the Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh during the year 2022-2023. Hill lemon peel was utilized for the preparation of powder and osmotically dehydrated conventional chunks which were fortified in products for the preparation of Hill lemon peel fortified cookies and biscuits. The blanching conditions of Hill lemon peel with respect to size was standardized on the basis of naringin content, colour value (L*, a*, b*) and sensory characteristics which was then converted into powder (250μm) and chunks (1×1 cm2) for fortification in cookies and biscuits. Among different concentrations, 7.5 per cent peel powder and peel chunks were optimized in biscuits where both honey and sugar were used as sweetening agents. The quality characteristics of the fortified biscuits and cookies highlighted the significant increment in total phenols, antioxidant activity and fiber besides other nutrients. The standardized treatments showed non- significant changes in different physico- chemical and sensory characteristics of products up to 21 days of storage. The cost of production of Hill lemon peel fortified cookies with peel powder was calculated as Rs 19 and for chunks was calculated as Rs 17 and biscuits with sugar as a sweetening agent, biscuits with honey as a sweetening agent were calculated as Rs 24 and Rs 25, respectively. Henceforth, Hill lemon peel powder and chunks can successfully be utilized in the supplementation or fortification in bakery and confectionary products which can be a boon to the food industry for the development of nutritional rich health products with therapeutic importance.ThesisItem Open Access PRODUCTION OF BIO-ENZYME FROM CITRUS WASTE AND ITS UTILIZATION(UHF Nauni, 2024-05-18) PALVI; Anil Kumar VermaThe suitability of citrus waste i.e. hill lemon, kinnow, lime and orange was evaluated for production of bio-enzymes and their utilization for preparation of soap. This waste consisting of peel (flavedo and albedo), seed and pomace is regarded as a rich source of bio-active substances as they contain a substantial amount of ascorbic acid (33.6-69.65 mg/100g) and total phenols (109-198mg GAE/100gm). Among different 15 proportions of sugar and water along with constant amount of waste, the 5:3:6 proportion of sugar: waste:water was optimized for the production of soap with pH (2.02), TSS (22.00 °B), titratable acidity (0.58 per cent), flavonoids (0.32 mg/100g), phenols (70.79 mg/100g) and saponins (0.57 percent). Decrease in pH, TSS, flavonoids, phenols and saponins have been observed in all combinations after 1 month of fermentation whereas there was increase in acidity. Among three enzymes i.e. lipase, amylase and protease the enzyme activity was reported as 2.13-2.49 U/ml, 4.00-4.79U/ml and 0.13-1.89 U/ml respectively. On the basis of lipase activity, the combination T5 having 5:3:6 ratio of sugar: waste: water and pH 3 was found most appropriate. The selected soaps on the basis of sensory and quality characteristics were stored for two months and after two months various parameters like pH, TSS, total fatty matter, total free alkali, foaming power and sensory characteristics were studied. There were non-significant changes in physical as well as sensory characteristics of soap after storage. Hence, citrus waste can be successively used for the production of bio-enzymes and its subsequent application in soap manufacturing.ThesisItem Open Access OPTIMIZATION OF THE PARAMETERS FOR THE DEVELOPMENT OF FINGER MILLET BASED LOW ALCOHOLIC MALTED BEVERAGE(UHF Nauni, 2024-05-09) DILEEP KC; Rakesh SharmaFinger millet (Eleusine coracana L.), cultivated in India and Africa for food and fodder. India, is the world's largest producer of this nutritious grain. Further, finger millet is rich in essential minerals, essential amino acids, and various bioactive compounds such as polyphenols, making it a valuable dietary source. Moreover, malting characteristics of finger millet is superior, ranks next to barley. On the other hand, the market of low alcoholic beer (LAB) or low alcoholic malted beverage (LMB) has shown extensive growth in recent days due to increasing health consciousness among people as well as the negative effects of alcoholic beverages like violent crime, vehicle accidents, civil disorder, and health problems. Additionally, LMB/LABs have the nutritional content of the cereals from which they are made. Further, many yeast species have capable of producing LAB/LMB include Saccharomycodes ludwigii, Torulaspora delbrueckii, Zygosaccharomyces rouxii., etc. So, present study was carried out to optimize malting and mashing parameters for brewing of finger millet as well as to screen some yeast strains to produce finger millet LAB/LMB. To carry out optimization of malting and mashing parameters a face-centered central composite design (FCCD) of RSM was created and analyzed using the software Design Expert. The malting parameters with 25oC germination temperature and 78 h of germination time were obtained on multi-response optimization with good amylase activity (58.65 U/g) and free amino nitrogen (120-160 mg/100g) as required for good quality malt. Additionally, the malting loss was also within the acceptable range (10-20% as in case of barley) in respect to economic considerations. Further, tannin content, a major antinutritional factor was found to be reduced significantly. While, the mashing schedule of protein rest period 22 Min. and conversion rest period 84 Min. was obtained with highest extract yield (76.65 %), TSS (13.93oB) and required amount of free amino nitrogen (214.45 mg/L). Further, among the yeast strains Saccharomycodes ludwigii, Torulaspora delbrueckii, Zygosaccharomyces rouxii, all the yeast produced ethanol less than two per cent. Based on physico-chemical and sensory characteristics, Zygosaccharomyces rouxii was selected to produce finger millet low alcoholic malted beverage. Based on physico-chemical and sensory characteristics, finger millet low alcoholic malted beverage matured with Acacia sp. wood chips was found best. Thus, it can be concluded that, the finger millet, a nutri-cereal was successfully utilized and the process parameters were successfully optimized to produce low alcoholic malted beverage.ThesisItem Open Access MOLECULAR CHARACTERIZATION OF THEKI (MADE FROM Boehmeria rugulosa WEDD. TREE) ASSOCIATED MICRO FLORA RESPONSIBLE FOR THE NATURAL FERMENTATION OF MILK AND ITS APPLICATION IN THE DEVELOPMENT OF FUNCTIONAL FOOD(UHF Nauni, 2024-03-14) PRIYANKA ARYA; Devina VaidyaThe present study entitled “Molecular characterization of theki (made from Boehmeria rugulosa Wedd. Tree) associated micro flora responsible for the natural fermentation of milk and its application in the development of functional food” was conducted in the Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh. The evergreen tree Boehmeria rugulosa Wedd., vernacularly known as “gheti” belongs to the family Urticaceae and contains numerous phytochemicals possessing antimicrobial, antioxidant properties which significantly affects the taste and flavor of fermented foods. Among various solvents concentration viz., water, ethanol, methanol and acetone, the highest wood extract yield (%) was observed in 70 per cent aqueous ethanol containing total phenols (229.3 mg GAE/g), total flavonoids (67.13 mg QE/g) while, 63 volatile compounds were identified by using GC-MS analysis. The extract was further evaluated for in-vitro antibacterial activity against Staphylococcus aureus ATCC 12600 (18.45 mm) followed by Bacillus cereus ATCC 6633 (15.88 mm) and, Escherichia coli ATCC 1041(12.35 mm). Traditionally, the wood of B. rugulosa utilized in the production of theki, a closed-neck wooden vessel, wherein milk poured into wooden vessel and fermentation occurred without backslopping. However, the microbiological analysis revealed that a potential microflora was responsible for the natural fermentation of milk occurring within the wooden vessel “theki”. A total of 33 isolates (13 from B. rugulosa wood and 20 from Theki dahi) indicating 19 bacterial strains and 14 yeast strains. Out of which, 5 strains were selected on the basis of Cumulative Probiotic Potential (CPP) scoring viz., MBR1C, MBR5C and YBR6C (100%) followed by MBR4W (98.21 %) and MBR3C (91.07%) as compared to reference probiotic strain Lactobacillus delbrukii subsp. bulgaricus (92.86 %). The molecular characterization (16S rRNA ribotyping), strains were identified as Leuconostoc flakenbergenesis MBR1C, Leuconostoc pseudomesenteroids MBR3C, Bacillus paramycoides MBR5C, Leuconostoc mesenteroids MBR4W and Naganishia adeliensis YBR6C assigned with NCBI GenBank assession no. as OR272008, OR272010, OR272007, OR272009 and OR272011, respectively. Among the various treatment combinations (Leuconostoc flakenbergenesis MBR1C + Leuconostoc mesenteroids MBR4W) emerged as the most promising strains for probiotic dahi on the basis of coagulation time (4.43 h), acidity (0.17 %), pH (4.41), water holding capacity (60.50 %), viscosity (815 mPa.s), syneresis (10.94 mL/100g), and exopolysaccharides (98.98mg/L). This treatment was further subjected to storage studies (14 days) under refrigerated conditions in different types of containers. The results revealed that theki showed higher nutritional properties which significantly affected the taste and flavor of dahi as compared to clay pot, steel, plastic and aluminum containers.
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