Browsing by Author "Anu"
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ThesisItem Open Access Agri-Business Management By Women Of Self Help Groups In Haryana(Chaudhary Charan Singh Haryana Agricultural University; Hisar, 2007) Anu; Singal, SavitaThesisItem Open Access Assessment of nutritional status and impact of nutrition education on renal calculi patients(CCSHAU, 2013) Anu; Boora, PinkyThe present study entitled “Assessment of Nutritional Status and Impact of Nutrition Education on Renal Calculi Patients” was undertaken to study the etiological factors, dietary habits, nutrients intake of the males and females respondents (control group and renal calculi patients) and to study the impact of nutrition education on dietary assessment and biochemical profile of selected renal calculi patients (males and females) from Ambala and Hisar city of Haryana state. On the basis of survey of 400 respondents (200 control group and 200 renal calculi patients) it was found that majority of the respondents were in the age group of 30 to 40 years, belonged to general category, living in nuclear family, engaged in service and monthly income was `25, 001 to 50,000. Majority of the respondents suffered from urinary tract infections. Majority of the renal calculi patients consumed more than 4 cups of tea /day and drink less than 4 glasses of water/day. Majority of the respondents (control group and renal calculi patients) were vegetarian in both the cities. Mean daily intake of pulses, green leafy vegetables, fruits, milk and milk products, fats and oils and sugar and jaggery by renal calculi patients (male and female) were found higher than RDA. Majority of the respondents of control group consumed marginally adequate amount of pulses, green leafy vegetables, roots and tubers and fruits in their diet, whereas majority of renal calculi patients consumed adequate amount of cereal, green leafy vegetables and milk and milk products in their diet in both the cities. Majority of the renal calculi patients consumed adequate amount of energy, fat, calcium, iron, riboflavin, vitamin C and β- Carotene, whereas majority of the respondents of control group consumed marginally adequate amount of protein, fat, calcium, phosphorus, thiamine in both the cities. Out of 200 renal calculi patients, 120 renal calculi patients (60 renal calculi patients from each city) were selected. Nutrition education was imparted to renal calculi patients with the help of audio- visual aids. At the end of 3 months of imparting nutrition education, the impact was assessed in term of their dietary intake, water intake, biochemical profile and gain in knowledge. Before imparting nutrition education, majority of the renal calculi patients consumed adequate intake of green leafy vegetables, milk and milk products and pulses, while after imparting nutrition education majority of the renal calculi patients (male and female) consumed marginally adequate amount of green leafy vegetable, milk and milk products and pulses in Ambala and Hisar city. After imparting nutrition education majority of the renal calculi patients consumed 7 to 8 glasses of water/day. The significant reduction (P<0.05) was observed in calcium, uric acid and creatinine in blood and urine samples of renal calculi patients of both the cities. Majority of the renal calculi patients had positive for pus cell, RBC and crystal (calcium oxalate).Gain in knowledge scores was significantly (P<0.01) higher after imparting nutrition education by renal calculi patients in both the cities. Hence, it can be inferred from the present study that nutrition education can be effective measure for bringing the significant changes in the nutritional profile as well as nutrition knowledge of renal calculi patients.ThesisItem Open Access Development and nutritional evaluation of pearl millet based baked(College of Agriculture Chaudhary Charan Singh Haryana Agricultural University Hisar, 2003) Anu; Sehgal, SalilThesisItem Open Access Impact of Household Sanitation Technologies on Family Living in Rural Housholds(I.C College Of Home Science Chaudhary Charan Singh Haryana Agricultural University Hisar, 1994) Anu; Singal, SwitaThesisItem Open Access Phenotypic and molecular analysis for morpho-physiological traits and yellow rust in wheat progenies derived from the cross between WH711/WH542(CCSHAU, Hisar, 2019-12) Anu; Vikram SinghThe present investigation entitled “Phenotypic and molecular analysis for morpho-physiological traits and yellow rust in wheat progenies derived from the cross between WH711 / WH542” The experiments were conducted in the Department of Genetics and Plant Breeding, CCS Haryana Agricultural University (CCSHAU), Hisar, India during two successive years of Rabi seasons 2014-15 and 2015-16 with objective to determine variability, correlation path analysis and genetic divergence. Characterization of 238 progenies along with parent was done on the basis of 12 morpho-physiological traits which exhibited sufficient variation in all the traits. The differences between GCV and PCV values were less which showed little influence of environment. The correlation results revealed that plant height, number of tillers per plant, spike length, number of grains per spike, grain length, 1000 grain weight, biological yield per plant and harvest index expressed significant positive correlation with grain yield per plant across the generations and can be used for improving grain yield per plant. Path analysis of both generations revealed that biological yield per plant and harvest index had high direct effect on grain yield per plant while traits viz., number of tillers per plant, plant height and spike length contributed to grain yield per plant through biological yield per plant and harvest index. Based on D2 values, the progenies were grouped into 7 clusters in F3 and 8 clusters in F4 generation. The progenies included in clusters III, V and VI in F3 and V, VII and VIII in F4 generation were identified as divergent as well as having higher mean value for important yield component traits. The traits viz., grain breadth, number of grains per spike, spike weight, number of tillers per plant and 1000 grain weight contributed more than 60% towards total variability. Out of 438 SSR primers pairs (including Yr specific primers) used to characterize the parents for Yr gene and agronomic traits. Among 217 SSRs gave amplification. Out of these 217, SSR 145 markers were monomorphic and 72 SSR markers (including twelve Yr specific markers) were found polymorphic on parents. It was confirmed by NTSYS-PC UPGMA cluster tree and dendrogram that two parents were most genetically diverse and the progeny lines were interspersed between the two parents for yellow rust in both the generations. Single marker analysis indicated that markers Xgwm249 and Xgwm297 were linked with yellow rust resistance in F4 generation.ThesisItem Open Access Response of plant antioxidant defence mechanism to Water Deficit Stress in Wheat(College of Basic Sciences and Humanities Chaudhary Charan Singh Haryana Agricultural University Hisar, 2000) Anu; Sawhney, VeenaThesisItem Open Access Rhizosphere colonization of phosphate solubilizing bacteria and their effect on chickpea (Cicer arietinum L.) growth and nutrient uptake(CCSHAU, 2005) Anu; Kundu, B.S.Seventy six isolates of phosphate solubilizing bacteria from rhizosphere of chickpea were evaluated for solubilization of tricalcium phosphate (TCP) and Udaipur rock phosphate (URP). Solubilization efficiency (PSE) of various isolates varied from 6.0 to 118.3 per cent on solid medium. Sixty nine isolates showed < 50 per cent PSE and only 2 isolates showed PSE more than 100 per cent. P solubilization by all the isolates varied from 22.7 to 247.7 g/ml. Seven isolate showed >200 g/ml solubilization in liquid medium. Phosphate from rock phosphate was poorly solubilized which varied from 0.001 to 0.258 g/ml. No relationship between P solubilization and change in pH was observed. Only fifteen isolates have complementary antibiotic resistance with donor strain of E. coli. Morphological and biochemical characteristics of selected isolates based on P solubilization efficiency (18C, 42C, 43C and 76C) showed that they belong to genus Pseudomonas. The various transconjugants showed -galactosidase activity varying from 0.96 to 2.02 Miller’s Unit and showed blue colour on X-gal medium plates. The transconjugants (42CT and 76CT) were able to survive in chickpea rhizosphere under pot house conditions, which appeared as blue colonies on X-gal plates with a population of ~103/gram soil, upto 120 DAS. The PSB and their transconjugants showed an increase in dry shoot weight and nutrients uptake by chickpea. Dry matter yield of 61.81, 82.91 and 110.75 g/pot was recorded by the application of 30 kg SSP with PSB at 60, 90 and 120 DAS respectively. N and P uptake increased with the inoculation of PSB and their transconjugants. Significantly higher N uptake 31.54 and 66.31 per cent was recorded by the inoculation of SSP with 42C and SSP (60 kg/ha) at 90 and 120 DAS, respectively than control. At 90 and 120 DAS, maximum P uptake 92.56 and 114.0 per cent, respectively, was recorded by the inoculation of SSP with 42C than control.ThesisItem Open Access Utilization of oyster mushroom (Pleurotus florida) for preparation of value added bakery products(CCSHAU, 2007) Anu; Sehgal, SalilThe present study was conducted on oyster mushroom (Pleurotus florida) grown on two substrate i.e. wheat straw and Brassica straw to evaluate its suitability for preparation of powder and its utilization for value addition. Nutritional composition, shelf life and microbiological quality of value added baked products were also studied. The powders were prepared by using different drying methods i.e. sun, solar and oven drying. Among all powders, oven dried blanched powder secured significantly higher mean scores for overall acceptability as compared to other types of dried powders. Blanched samples obtained minimum values of all physico-chemical properties. Moisture, fat, crude protein, ash, crude fibre and vitamin content of control and blanched mushroom powder ranged from 86.78 to 89.95, 1.66 to 1.71, 23.25 to 26.21, 5.51 to 7.90, 8.60 to 11.60 per cent and 0.01 to 0.05 mg/100g, respectively. ADF, NDF and pectin content of control and blanched mushroom powder ranged from 15.38 to 17.98, 39.56 to 43.62 and 0.24 to 1.08 per cent, respectively. Energy content of mushroom powders varied from 410.25 to 418.01 Kcal/100g. Total calcium, iron and zinc content of control and blanched powders ranged from 61.32 to 68.48, 11.02 to 12.17 and 13.04 to 13.31 mg/100g. In vitro availability of calcium, iron and zinc contents of control and blanched mushroom powders ranged from 51.25 to 58.20, 56.70 to 66.60 and 60.33 to 66.27 per cent, respectively. polyphenols and phytic acid were found in the range of 179.28 to 190.86 and 39.15 to 43.12 mg/100g. In vitro protein digestibility varied from 63.80 to 66.65 per cent, respectively. Value added baked products i.e. atta biscuits, sweet and salty biscuits, cake, bread, nan-khatai and melting moments were found in the category of ‘liked very much’ to ‘liked moderately’on the basis of organoleptic scores. Products prepared from powder of mushroom grown on wheat straw were found superior organoleptically as compared to products prepared from powder of mushroom grown on Brassica straw. Significant increase was found in protein content, crude fibre, ash, non-reducing sugars, ADF, NDF, pectin, β-carotene, total minerals content in the baked products at both level of supplementation i.e. 5 and 10 per cent. Shelf life study indicated that the mean scores for all organoleptic characteristics of powders and products from both type of cultivated mushroom were found in the category of ‘liked moderately’ to ‘liked slightly’ even after three months of storage. The microbiological quality of all the products was also good. The study this indicated that all the baked products prepared by incorporating 5 and 10 per cent mushroom powders were nutritionally superior, organoleptically acceptable and could be stored safely upto three months.