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ThesisItem Open Access Nutritional evaluation of four varieties of kharif sorghum straw in crossbred(Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 1999-07-09) Bhokre, Mahesh Vijay; Kalbande, V.H .ThesisItem Open Access Studies on preparation of protein enriched Vermicelli(Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 2014-05-05) Jadhav, Anil Sidu; Londhe, G. K.The present study was carried out on “studies on preparation of protein enriched vermicelli. ” The research was conducted in the laboratory of Department of Animal Husbandry and Dairy Science, College of Agriculture, VNMKV, Parbhani during the year June to December, 2013. In this study organoleptic, chemical and microbiological qualities of protein enriched vermicelli were studied. In organoleptic qualities of protein enriched vermicelli viz., flavour, colour and appearance, body and texture, mouthfeel, sweetness and overall acceptability were studied. In chemical qualities included moisture, fat, protein, ash, carbohydrates and crude fiber content were determined. While in microbial count included total viable count, yeast and mould count and coliform count of protein enriched vermicelli were examined. On the basis of sensory evaluation considering all the attributes the sample Ti liked very much by the panel of judges, while sample Ta, Ta. T4 was liked least except sweetness. It was revealed from the study that protein enriched vermicelli contained on average range of moisture 7.50 to 8.58 per cent, fat 1.10 to 1.32 per cent, protein 9.40 to 14.69 per cent, ash 2.09 to 2.60 per cent, carbohydrate 72.51 to 77.25 per cent, and crude fiber 0.98 to 2.00 per cent respectively. It was observed from the microbial count that, the sample T4 is higher in total viable count (3.94 x 103 cfu/g) while sample Ti is lower (3.38 x 103 cfu/g) in total count Yeast and mould count was higher in sample T4 (3.84 x 103cfu/g) while lower in Ti (3.44 x 103 cfu/g). coliform count absent in all protein enriched vermicelli were free from coliform organisms. The vermicelli samples studied showed considerable variation in sensory, chemical and microbial qualities. In storage study of protein enriched vermicelli were showed decreasing trend in all sensory parameter and chemical composition like ash, protein, fat and crude fiber per cent were increasing, moisture and carbohydrate per cent were decreasing during 0, 20, 40 and 60 storage days at room temperature.ThesisItem Open Access Effect of feeding bypass protein with urea treated wheat straw on the performance of crossbred (HF X Deoni) calves(Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 1998-12-30) Joshi, Vallabh Dinkerrao; Kalbande, V.H.ThesisItem Open Access Effect of feeding different levels and sources of bypass protein with urea treated wheat straw on performance of crossbred (HF X Deoni) calves(Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 1998-12-30) Torane, Dnyandev Jalindar; Kalbande, V.H.ThesisItem Open Access Effect of feeding probiotic (Biovet-YC) on performance of broilers(Vasantrao Naik Krishi Vidyapeeth, Parbhani, 1998-06-10) Mali, Sanjay Shripatrao; Deshmukh, S.V.ThesisItem Open Access Studies on the effect of ammoniation by urea hydrolysis on nutritive value of Sorghum straw for goats(Vasantrao Naik Krishi Vidyapeeth, Parbhani, 1991-05-02) Kanade, Chandrakant Sidramappa; Deshmukh, S.V.ThesisItem Open Access Studies on the replacement of maize grain by Sorghum grain in chicks rations(Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 1991-05-27) Sawant, Dilip Madhavrao; M.A. GaffarThesisItem Open Access Effect of feeding bypass protein with urea treated Jowar kadbi on the performance of crossbred (HF X Deoni) calves(Vasantrao Naik Krishi Vidyapeeth, Parbhani, 1997-08-18) Chainpure, Akash Hanmantrao; Kalbande, V.HThesisItem Open Access The effect of probiotic and nitrofuran on the performance of broilers(Vasantrao Naik Krishi Vidyapeeth, Parbhani, 1990-02-26) Buche, Anil Vithalrao; Gaffar, M.A.