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ThesisItem Open Access Standardization and quality evaluation of value added momos incorporated with ragi flour and colocasia leaves powder(Vanantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 2023-10-30) Soumya Sucharita Sahoo; Agarkar, B.S.Nowadays, momos are one of the healthy street food preferred by people of all age groups, usualy prepared from refined wheat flour outer wrapper with inner stuffing of vegetarian as well as non-vegetarian food stuffs and served hot. Ragi among the millets and colocasia leaves among the green leafy vegetables are mostly cheapest sources of high levels of various macro and micro nutrients. Ragi is rich in protein, dietary fibre, minerals such as calcium, phosphorous, iron, zinc and other vitamins also. Being gluten free is one of the most important nutritive attributes of ragi. Colocasia leaves that are commonly grown anywhere requiring no care, fertilizers and pesticides contain good amount of calcium, iron, phosphorous, dietary fibre. Thus, considering all these beneficial aspects, the present study was planned to prepare and evaluate value added momos incorporated with different levels of ragi flour and colocasia leaves powder.Both germinated roasted and unroasted ragi flour were incorporated at different levels (10, 20, 30 and 40 per cent each) during preparation of dough to make outer wrappers of momos along with the control prepared without incorporation of ragi flour. Sensory evaluation of prepared momos was conducted and then colocasia leaves powder at different levels (1, 1.5, 2 and 2.5 per cent) was incorporated in the variation having highest overall sensory scores. All the variations of momos prepared with incorporation of ragi flour and colocasia leaves powder were evaluated for their sensory attributes. The highly accepted variation of momos i.e., the one incorporated with 30 per cent germinated roasted ragi flour and 2 per cent colocasia leaves powder was further undergone nutrient analysis and shelf life study. The results depicted that momos developed with addition of ragi flour and colocasia leaves powder contained higher quantity of nutrients such as dietary fibre, total ash, calcium, phosphorous, iron, magnesium, potassium and zinc. Momos can be kept in pet bottles and LDPE pouches at super-chilling temperature (-20C±0.50C) for 18 and 15 days, respectively without any spoilage. In frozen condition (-180C±0.50C), this time span can extend up to 21 and 18 days while stored in pet bottles and LDPE pouch, respectively. Hence, enriching street food items like momos with ragi flour and colocasia leaves powder can be proved to be concentrated with various essential nutrients and to be helpful in fulfilling the daily micronutrient need of consumers.ThesisItem Open Access Interactive response of organic and inorganic sources of nutrients on yield, nutrient mobility and quality of tomato(Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 2023-01-17) Bhuse, Satish Shivaji; Deshmukh, M.S.Field experiment was conducted during kharif season 2020-21 at Department of Horticulture, College of Agriculture Parbhani, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani on “Interactive response of organic and inorganic sources of nutrients on yield, nutrient mobility and quality of tomato”. The experiment was laid out in randomized block design with three replications and twelve treatments viz. T1 (RDF 100 % NPK through fertilization), T2 (Panchagavya only), T3 (Jeevamruth only), T4 (Beejamruth only), T5 (Panchyagavya + Beejamruth), T6 (Beejamruth + Jeevamruth), T7 (Panchagavya + Jeevamruth), T8 (RDF + Beejamruth + Panchagavya), T9 (RDF + Beejamruth + Jeevamruth), T10 (RDF + Beejamruth + Jeevamruth + Panchagavya), T11 (Beejamruth + Jeevamruth + Panchagavya), T12 (100 % N through FYM). The growth parameters like plant height and leaf area showed significant increase with the application of RDF + Beejamruth + Jeevamruth + Panchagavya at harvest stage of tomato than other treatments. Yield attributes like number of fruits per plant, fruit diameter, fruit yield per plant was found highest in treatment T10 receiving RDF + Beejamruth + Jeevamruth + Panchagavya as compared to RDF and individual application of organic sources. The highest tomato yield was obtained by application of RDF + Beejamruth + Jeevamruth + Panchagavya. Whereas, lowest fruit and dry matter yield were recorded with only Beejamruth application. The effect of application of organic and inorganic sources of nutrients on soil pH, electrical conductivity and calcium carbonate content in soil at harvest stage of tomato was non-significant. The highest buildup of organic carbon in soil was recorded in treatment T12 (100% N through FYM) at harvest stage of tomato. The available N, P, K, Fe, Mn, Zn and Cu were significantly higher in treatment where RDF + Beejamruth + Jeevamruth + Panchagavya was applied. The maximum N, P, K, Fe, Mn, Zn, and Cu content and uptake in tomato were found in treatment T10 receiving RDF + Beejamruth + Jeevamruth + Panchagavya and lowest was recorded with treatment T4 (only Beejamruth application). The quality parameters like ascorbic acid, TSS, reducing, non-reducing and total sugar contents in tomato was observed maximum in treatment T10 receiving RDF + Beejamruth + Jeevamruth + Panchagavya. Enzyme activity like dehydrogenase, alkaline and acid phosphatase was significantly highest with the application of RDF + Beejamruth + Jeevamruth + Panchagavya.ThesisItem Open Access Studies on response of maize to micronutrients and silica in vertisol(Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 2022-11-30) Bhoye, Mayuri Dattu; Mane, S.S.A Field experiment was conducted in kharif season during 2021-22 at Polytechnic College of Agriculture Aurangabad, Maharashtra through Department of Soil Science and Agricultural Chemistry College of Agriculture, Badnapur, Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, with object,to study the influence of micronutrient and silica on growth, yield and quality of maize and to findout the influence of micronutrient and silica on content and uptake nutrients in maize and evaluate the effect of micronutrients and silica on nutrient availability in soil. The field trial was conducted in Randomized Block Design with five treatments T1 - RDF, T2 -RDF + ZnSO4 @ 25 kg ha-1, T3 - RDF + ZnSO4 @ 25 kg ha-1 + Silica @ 100 Kg ha-1,T4 - RDF + FeSO4 @ 25 kg ha-1, T5 - RDF + FeSO4 @ 25 kg ha-1 + Silica @ 100 kg ha-1which was randomized in four replications. According to the results obtained during field investigation clearly indicated that the growth, yield, quality, nutrient content and uptake were significantly impacted due to soil application of of Zn, Fe and Silica.The significantly higher plant height (186.70 cm)at harvest stage with treatment T3 - RDF + ZnSO4 @ 25 kg ha-1 + Silica @ 100 Kg ha-1 among all treatments. Amongst various treatments, treatment T3 - RDF + ZnSO4 @ 25 kg ha-1 + Silica @ 100 Kg ha-1recorded maximum length of cob at harvest (17.95 cm), number of grains cobs-1 (436.20) and test weight (243.95 gm). Significantly higher grain yield and straw yield (kg ha-1) were influenced by application of different treatments. Amongst several treatments, treatment T3 - RDF + ZnSO4 @ 25 kg ha-1 + Silica @ 100 Kg ha-1 resulted maximum grain yield (4280.00 kg ha-1) and straw yield (4790.65 kg ha-1) which was at par with T5 - RDF + FeSO4 @ 25 kg ha-1 + Silica @ 100 kg ha-1. SignificantlyT3 - RDF + ZnSO4 @ 25 kg ha-1 + Silica @ 100 Kg ha-1 showed maximum starchcontent (76.43 %). Amongst various treatments T3 - RDF + ZnSO4 @ 25 kg ha-1 + Silica @ 100 Kg ha-1 significantly enhanced the content and uptake of N, P and K.The highest Nitrogen content in grain (3.02%) and straw (0.23%) and total uptake of N (119.60 kg ha-1) was recorded in treatmentT3 - RDF + ZnSO4 @ 25 kg ha-1 + Silica @ 100 Kg ha-1.The highest phosphorous content in grain (0.42 %) and straw (0.23%) and total uptake of P(23.89kg ha-1) after harvest was recorded in treatmentT3 - RDF + ZnSO4 @ 25 kg ha-1 + Silica @ 100 Kg ha-1 .The highest potassium content in grain (2.82 %) and straw (0.24 %) and total uptake of K (112.6 kg ha-1) was recorded in treatmentT3 - RDF + ZnSO4 @ 25 kg ha-1 + Silica @ 100 Kg ha-1. Significantly higher values of available N, P, K status in soil after harvest of Maize were noted due to T3 - RDF + ZnSO4 @ 25 kg ha-1 + Silica @ 100 Kg ha-1. Harvest index (%) was also recorded non-significant.ThesisItem Open Access Screening of different pulses against pulse beetle, (Callosobruchus chinensis L.) and its management under laboratory conditions(Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 2022-11-30) Vemula Premsagar; Bantewad, S.D.The experiment entitled “Screening of different pulse against pulse beetlecallasobruchuschinensisand its management under laboratory conditions” was conducted at Department of Agril. Entomology, College of Agriculture, Parbhani during year 2021-22 with the objectives to screen different pulses against pulse beetle and to find out eco-friendly management of pulse beetle in laboratory conditions. Aiming the screening of pulses, seven different types of pulses viz cowpea, green gram, black gram, pea, chickpea desi, chickpea kabuli, red gram. Were taken against pulse beetle for their resistance or susceptibility. The ovipositional preference of adult pulse beetle showed significant variation ranged from 18.8 to 32 eggs per 100 seeds. Lowest number of eggs were laid on pea (18.8eggs/ 100 seeds) which has smooth surface whereas highest number of eggs were laid on cowpea (32.0 eggs /100 seeds). Percent of adult emergence is not in comparison with number of eggs laid as per cent of adult emergence recorded highest in green gram (57.2 per cent) and chickpea kabuli showed the lowest per cent of adult emergence (38.9). Total developmental period of pulse beetle on different pulses ranged from 26.07 days (pea) to 29.9 days (chickpea desi). Data pertaining to seed infestation revealed that highest per cent of seed infestation was noticed in cowpea (42.0 per cent) and lowest per cent of seed infestation was recorded in pea (16.6 per cent). As in the case of seed weight loss green gram showed the highest per cent of seed weight loss with 24.1 percent and cowpea showed the lowest per cent of seed weight loss with 7.4 per cent. Aiming the eco-friendly management of pulse beetle, different oils and plant products tested for their efficacy in managing of pulse beetle callosobruchuschinensis. Among all treatments Karanj oil showed superiority compared to other treatments the data pertaining to Karanj oil @5 ml /kg seeds revealed that highest per cent of mortality 97.95 per cent, lowest per cent of adult emergence at 45 days and 75 days i.e. 27.14 per cent and 26.12 per cent respectively. Number of holes on grains and number of eggs /100 seeds were recorded lowest in Karanj oil. The data related to per cent of seed infestation revealed that highest per cent of seed infestation was noticed in Cow dung ash @10 g /kg seeds (51.09 per cent) at 45 days and (49.17 per cent) in all treatments whereas lowest per cent of seed infestation was recorded in Karanj oil. Minimum seed weight loss was recorded in Karanj oil 9.41 per cent at 45 days and 6.97 per cent at 75 days where as seeds treated with Custard leaf powder @10g /kg seeds showed highest seed weight loss (28.31 per cent) at 45 days and (22.19 per cent) at 75 days. Untreated control was found worst recording maximum seed infestation at 45 DAT and 75 DAT (58.73 per cent and 57.73 per cent) respectively and maximum seed weight loss at 45 DAT and 75 DAT (33.78 per cent and 29.08 per cent) respectively. Overall the order of efficacy of different plant products and oils in protecting stored grains from pulse beetle infestation is Karanj oil @5 ml/kg seed >Castor oil @5ml/kg seed>Tobacco leaf powder @10 g/kg seed>Sesamum oil @ 5 ml/kg seed>Neem seed kernel powder@10g/kg seed>Custard leaf powder @10 g/kg seed > Cow dung ash @10 g/ kg seed > untreated control.ThesisItem Open Access Value added products by utilizing watermelon (Citrullus lanatus) seeds(Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 2023-03-24) Ukkalgaonkar, Janhavi Rangrao; Khan T.N.Watermelon seeds has been considered as agro based waste and are usually discarded. Only a small share of this agricultural material is economically processed and majorly used for animal fodder. There is growing interest and need to value the products of the food industry by reintegrating them into the food chain. India with disparate food habits has a number of traditional foods, including sweet products. The present study aimed incorporation of watermelon (CitrullusLanatus) seed in traditional Indian desserts and evaluated its sensory characteristics, nutrient content and shelf life. Survey analysis result showed that only 58 per cent households consume watermelon seeds while, 49 per cent households are unaware about its nutritional benefits. The traditional sweet products Kaju Katli, BesanLaddoos, Coconut Burfi,Chocolate Burfi and Groundnut Chikki were prepared by replacing the main ingredients with 10, 20, 30, 40 and 50 per cent of watermelon seed, while control sample was prepared without incorporation of watermelon seeds. Sensory evaluation of value added products was carried out using 5 point hedonic scale. On the basis of sensory scores the Kaju Katli, Chocolate Burfi and Groundnut Chikki with 40 per centwhile,BesanLaddooand Coconut Burfi with 30 per cent incorporation of watermelon seed level scored maximum for all the sensory attributes. The samples were analysed for proximate and mineral composition using standard methods. It was observed that value addition with watermelon seed improved the nutritional value of sweet products in terms of proximate as well as total minerals. The highly accepted sweet products (Kaju Katli, BesanLaddoos, Coconut Burfi,Chocolate Burfi and Groundnut Chikki) were stored at room temperature and quality characteristics were evaluated at periodically. During storage it was observed that Groundnut Chikki and BesanLaddoo was acceptable up to 25 days, shelf life of Kaju Katli was up to 12 days and the prepared Coconut Burfi and Chocolate Burfi is suitable for consumption up to ten (10) days. Thus, the present study concluded that seeds of watermelon could be successfully incorporated in sweet food products with significant increase in nutritional properties without affecting the sensory quality of product. Consumption of watermelon seeds as an adjunct in sweet recipe will positively benefit the consumer. In addition, this will create a ready market for the underutilized watermelon seeds as well as provide more income for the watermelon growers.ThesisItem Open Access Acceptability and nutritional evaluation of pumpkin (Cucurbita) seeds flour incorporated bakery products(Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 2023-03-24) Sangle, Dhanashri Sudhakar; Khan T.N.Malnutrition is global problem which imposes high cost on society. Therefore more attention has been given to the use of agricultural waste to overcome the malnutrition. Pumpkin seeds are nutritionally dense by product of pumpkin but is neglected as waste. Thus the present study was carried out for utilization of pumpkin seeds flour in bakery products like sweet biscuits, salt biscuits, nankhatai and cupcake with 5,10, and 15 per cent incorporation of pumpkin seeds flour and its evaluated nutrient analysis of highly accepted bakery products also estimated. The highly accepted bakery products were stored in polyethylene zip lock bag at room temperature. The result of organoleptic evaluation showed that sweet biscuits, salt biscuits, nankhatai and cupcake were most accepted at 10 per cent level of incorporation of pumpkin seeds flour. Whereas, cupcake prepared with 15 per cent incorporation of pumpkin seeds flour was well accepted. Incorporation of pumpkin seeds flour help to improved protein, total ash, energy, fiber, phosphorus, magnesium, calcium, iron, copper and zinc content in prepared bakery products. Result of shelf life study indicated that sweet biscuits, salt biscuits and nankhatai can be stored up to 60 days. Whereas cupcake can be stored up to 8 days in polyethylene zip lock bag at room temperature. Hence, it is concluded that utilization of pumpkin seeds flour in routine diet can improve the nutritional status of the individual and also prevent the malnutrition among the population of developing country.ThesisItem Open Access Acceptability and nutritional evaluation of bakery products prepared by incorporation of beetroot (Beta vulgaris) leaves powder(Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 2023-03-24) Shinde, Mira Dagduba; Khan T.N.Beetroot leaves constitute a resource of high nutritional value as compared to commonly consumed green leafy vegetables and their roots also they are helpful in preventing many diseases. The baking industry in India is growing at a very fast rate and the demand for healthy bakery products is increasing. People of all ages are affectionate of different bakery products, because of their taste and colour and are becoming prominent day by day. Thus, keeping in mind all these perspectives the present study is planned for preparation and quality evaluation of bakery products incorporated with different levels of beetroot (Beta vulgaris) leaves powder. Results of survey revealed that beetroot leaves were consumed rarely by a very negligible group of households and all households were unaware about the incorporation of beetroot leaves in the bakery products. Four experimental variations of each bakery products were prepared along with one control (without incorporation of beetroot leaves powder). Sensory evaluation of prepared bakery products was carried out and highly acceptable variations were kept for nutritional analysis and shelf life study. Sensory evaluation indicated that salt biscuit and eggless cake were well acceptable at 5 per cent while masala biscuit and nankhatai were well acceptable at 7.5 per cent level of incorporation of beetroot leaves powder. Nutrient analysis revealed that total minerals, protein and crude fiber contents were increased in the bakery products prepared with incorporation of beetroot leaves powder as compared to control bakery products. Bakery products such as salt biscuits, masala biscuits and nankhatai can be stored up to 60 days whereas; eggless cake can be stored up to 5 days in zip lock polyethylene bags at normal room temperature. It has been proved that it could be practical to utilize beetroot leaves powder that is beetroot leaves in producing very important, palatable, delicious and herbal bakery products which are relished by consumers.ThesisItem Open Access Acceptability of snacks by utilizing betel (Piper betle) leaves powder(Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 2023-03-24) Ambhore, Pooja Sadashiv; Khan T.N.Betel leaves has tremendous strength to protect from the various diseases and disorders because they provide dietary fibre, minerals, vitamins, antioxidants and nutraceuticals. Initially, the survey was carried out to elicit information about consumption and nutritional awareness regarding betel leaves. Betel leaves were dried in electrical drier, grind and made a powder from it and stored in refrigerator till the end of experiment. Traditional snacks like kharapara, shev, chakli and khariboondi which are tasty and easy to make and consume by almost all of the age groups of Indian population. Hence, an attempt was made to prepare snacks by utilizing betel leaves powder at 5 to 10 per cent level of incorporation. Control snacks were prepared without incorporating betel leaves powder. Sensory evaluation, nutritional analysis and shelf life study was carried out of snacks recipes. Results of the sensory evaluation showed that kharapara and shev were well accepted at 7.5 per cent while chakli and khariboondi were better accepted at 5 per cent incorporation of betel leaves powder. Incorporation of betel leaves powder helped to increase total minerals, dietary fibre, calcium, magnesium, phosphorus, iron, copper and zinc. Chakli and khariboondi can be stored for 30 days. Whereas, kharapara and shev can be stored up to 60 days in zip lock polyethylene bags at room temperature. Dried betel leaves powder is the concentrated source of nutrients and it is easily incorporated in various recipes. It can be concluded that betel leaves can be easily dehydrated and added in traditional recipes for micronutrient security.ThesisItem Open Access Genetic variability study for yield and yield contributing characters in soybean (Glycine max (L.) merrill)(Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 2022-11-29) Gogulakonda Saicharan; Dhuppe, M.V.The present investigation wasconducted to estimate the extent of geneticvariability,heritability,geneticadvance,characterassociationandpathanalysis.Theexperimentalmaterialcomprisingof29genotypeswereevaluatedatOilseedsResearchStation, Latur during kharif-2021. The material was sown in randomized block design withthreereplications,on20thjune,2021.Observationswererecordedforcharacters Viz.,daysto 50% flowering, plant height, days to maturity,number of branches per plant, number ofpodsperplant,numberofpodspercluster,100-seedweight(g),seedyieldperplant(g),oilcontent(%).Substantialamountofgeneticvariabilityhadbeenfoundfor all the characters, which was indicated by significant difference among and betweentreatments. Mean sum of square of genotype revealed highly significant for most of thecharacters under study which show the presence of sufficient amount of variability among thegermplasm lines (experimental material) and hence provide an opportunity to improve thecharacter through selection. A wide range of mean values among the genotypes for differentcharacters i.e., plant height, days to maturity, number of branches per plant, number of podsper plant, showed presence of high amount of variability among the genotypes and offer thescopefordifferent yieldcontributing characters improvement insoybean. (Keywords: Soybean, Variability, Heritability, Correlation analysis, Path analysis) The estimates of GCV and PCV were recorded high for number of pods perplant,numberofpodspercluster,and seed yield per plant.Higher heritability estimates were observed for all the traits under the study. However, highgenetic advance as percent of mean was noted for characters like number of pods per plant,plant height,seed yield per plant, and low to moderate for days to 50%flowering,days to maturity,number ofbranches perplant,oil content. Correlation studies indicated that number of mature pods per plant, number ofpodspercluster,oilcontenthadhighlysignificantpositiveassociationwithseedyield per plant. Path coefficient analysis revealed high positive direct effect of number ofmature podsper plantfollowedbynumber ofpodsper cluster, seedyieldper plantatphenotypicand genotypiclevel.
