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ThesisItem Open Access Determination of crop coefficient of groundnut using lysimeter(Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 2022-11-30) Balore, Kapileshwar Ashokrao; Awari, H.W.The Indian population depends on agricultural production. as the, food demand is increased with increasing the country population hence there is a necessity to increase the productivity of crops. The improves water utilization due to either low efficiency of irrigation or inadequate irrigation scheduling can lead to loss of water, which resulting in higher production costs and negative environmental impacts. Maharashtra comes under to arid and semi-arid climate. Mostly the farmers of the Maharashtra, grow the summer groundnut which requires the accurate timely irrigation to get optimum production level. Groundnut is important protein crops grown in India generally under rain-fed conditions. In Marathwada groundnut is specially grown in the command area of Jayakwadi, Purna and Yeldari which comes under Aurangabad, Jalna, Parbhani, Hingoli and Nanded districts during summer season. To workout the precise irrigation water demand the present project entitled, “Determination of crop coefficient of groundnut using lysimeter” was carried out during year 2021-2022 at the Department of Irrigation and Drainage Engineering, CAET, VNMKV, Parbhani. The project aimed with specific objectives of determine crop coefficient for groundnut crop using lysimeter for computation of accurate irrigation water demand for irrigation planning and application. The weighing type lysimeter was installed to estimate the actual crop evapotranspiration considering water balance parameters. The potential evapotranspiration for Parbhani region was workout using daily weather data such as maximum and minimum temperature, average relative humidity, wind speed and solar radiation was collected from Department of Agriculture Meteorology. The results obtained for daily potential evapotranspiration was converted into week wise average potential evapotranspiration. It was found that potential evapotranspiration was ranges 4.4 mm to 7.3 mm, which increased with respect to change in climate during summer season. The actual evapotranspiration of crop i.e. ETc estimated during the crop growth season 2022 was 613 mm and week wise it ranged between 1.76 to 10.92 mm. During 15th MW actual evapotranspiration was lowered at 7.9 mmday-1 due to less potential evapotranspiration during the month of April. The crop coefficient ranged from 0.4 to 1.4 from the 6th MW to 19th MW, then it was decreased up to 0.7. During initial stage of groundnut crop Kc ranged 0.4 to 0.7 (1 to 30 days), then after it was increased 0.74 to 1.31 (31 to 65 days) during mid-season stage. During the development stage, it was almost all having constant Kc as to the tune 1.3 to 1.4 for the period of 30 days (66 to 95 days). Thereafter, during late season stage it was decreased 0.95 to 0.51 (96 to 110 days). It shows that as per crop growth stage crop coefficient increased from the 0.4 to 1.4. The comparison of lysimeter and FAO crop coefficient values showed that kc values were low initially, which increased to a maximum during crop development as the crop physiology fully developed and thereafter decreased during late season stage of groundnut at the time of harvest. The results indicated that the lysimeter Kc values were considerably different and higher than those suggested by FAO 56 which indicates the need to develop location specific crop coefficient values of crops.ThesisItem Open Access Studies on development of millet and fruit-based food construct for 3d printing(Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 2023-03-03) Rautela, Rashika; Agarkar, B.S.In view of the nutritional importance of the millet and fruits, the study was planned to utilize them as raw materials for 3D Food printing. In the present research project, a comparative study was carried out by assessing the effects of various factors on the printability of the bio-ink. A technology was developed to standardize the process for preparation of bio-ink that would produce 3D printed structure with sturdy appearance. Among millets, Ragi was chosen as base material and complementing the millet structure, whole oat flour was used with Jaggery for enhancing sensorial properties. Optimization was done to the three dry materials with water levels, added to form an ink which extrudes and can deposit layer by layer. Particle size was optimized according to the nozzle of 1.6 mm diameter. After preliminary platform tests, Ragi and Oat flour combination of 7:3 ratio was fixed. Based on sensory, 30% of Jaggery powder was added to the 7:3 ratio of ragi and oat flour with the incorporation of 80%, 100% and 120% water levels of the dry mixture. Samples with five treatments were made. Effect of roasting and water level was observed through line test, extrusion test, shear viscosity test, frequency sweep tests. Water absorption capacity and Swelling index was done in support of the above study. The selected formulation was based on the best printability, best stacking score and organoleptic amongst the 5 treatments. The best printed formulation was investigated for proximate and mineral analysis.ThesisItem Open Access Studies on effect of malting characteristics on quality of quinoa seeds(Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 2023-02-13) Wanole, Pooja Dattaram; Pawar, V.S.Quinoa seed (Chenopodium quinoa) is an important perennial pseudocereal from the family Amaranthaceae. It is one of the important underutilized quinoa having high nutritional value and as a basic ingredient for the preparation of value added food products. The present investigation aimed to study the influence of soaking and germination on nutritional and anti-nutritional components, minerals (calcium, zinc, phosphorus, magnesium, potassium) of quinoa seeds. The effect of soaking was analysed at 4, 8 and 12 hr while that of germination at 12, 24 and 48 hr. The results revealed that there was (from 14.3 to 17.5 %), (from 4.69 to 5.02 %) increase in protein and fibre content during soaking and germination treatments, respectively. The anti-nutritional factors like tannin content, saponin content and phytic acids decreased significantly (0.049 to 0.024 %), (0.69 to 0.42 % and 1.06 to 0.65 %) respectively. A significant increase in mineral content was analysed after the soaking and germination treatments of quinoa seeds. The result we found that the water absorption capacity range between 2.10 (ml/g). There was significant difference between the oil absorption capacity was recorded in 1.20 (ml/g) There was swelling capacity found in 1.85 (ml). The solubility quinoa malt is 5.34 %. The swelling index of quinoa malt is 0.60 %. Malt yield 84.42 % was found in case where the quinoa sample steeped for the period of 12 h with 24 h of germination period and the results were statistically superior to other samples on the basis of observed results it could be stated that variations in germination and steeping periods critically affect the malt yield and direct relation between the steeping and germination periods with reduced in malt yield cannot be correlated. The hot paste viscosity of malts ranged from 56.6 to 43.8 centripoise and cold paste viscosity ranged from 70.8 to 56.2 centripoise. The hot paste viscosity decreased at all periods of soaking and germination. However, lowest hot paste viscosity was obtained at 8 hrs soaking and 24 h germination. The reduction in the consistency of the malted flour paste on 8 h soaking and 24 h germination was may be due to increase in amylolytic and proteolytic enzymes.ThesisItem Open Access Estimation and geospatial mapping of weekly crop evapotranspiration and irrigation water requirement of major crops for Marathwada region(Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 2022-11-30) Waghmare, Bhagyashri Nathrao; Khodke, U.M.The present research on “Estimation and geospatial mapping of weekly crop evapotranspiration and irrigation water requirement of major crops for Marathwada region” was carried out during the year 2021-2022 in the Department of Irrigation and Drainage Engineering, CAET, VNMKV, Parbhani. The project is aimed to estimate crop evapotranspiration and irrigation water requirement for major crops of Marathwada region and to generate their spatial maps using GIS. The crop evapotranspiration (ETc) of major crops viz. cotton, pigeon pea, soybean, wheat, safflower, gram was estimated using earlier estimated reference crop evapotranspiration (ETo) using 31 years (1990-2020) historical weather data of evapotranspiration and derived crop coefficients of these crops for Parbhani conditions. Daily weather data of eight districts of Marathwada region such as solar radiation, wind speed, maximum temperature, minimum temperature, average relative humidity and solar radiation was collected from website. The weekly crop evapotranspiration (ETc) was determined by multiplying weekly ETo of each location with developed Kc and irrigation water requirement was estimated under different irrigation methods considering their efficiency for major crops of Marathwada region. In this study the estimated values of crop evapotranspiration (ETC) and irrigation water requirement (IWR) were then used for GIS data base to create raster surface from point data by using IDW interpolation method in ArcGIS software. The GIS maps were prepared showing weekly spatial variation of crop evapotranspiration and irrigation water requirement of major crops in Marathwada region. Results indicated that the crop evapotranspiration (ETc) of various crops under study varied with the crop growth stage across the Marathwada region. The ETc was minimum at the initial and late season/maturity stages whereas comparatively higher crop evapotranspiration and irrigation water requirement (IWR) was observed in crop development and mid-season stage for all the crops. Among the various crops studied, cotton has the highest ETc and IWR followed by pigeon pea, wheat, safflower, soybean and gram. The average seasonal crop evapotranspiration for cotton, pigeon pea, soybean, wheat, safflower and gram were found to be 838, 644, 331, 619, 482 and 342 mm respectively, in Marathwada region In case of cotton average crop evapotranspiration varied between 2.11 to 5.49 mm/day whereas the IWR under surface and drip irrigation varied between 3.51 to 9.15 mm/day and 1.33 to 3.47 mm/day respectively. Similarly, for pigeon pea ETC varied between 0.85 to 5.24 mm/day. The IWR of pigeon pea varied between 1.42 to 8.74 mm/day and between 0.54 to 3.31 mm/day under surface and drip irrigation respectively. In case of soybean, average crop evapotranspiration varied between 1.88 to 5.20 mm/day whereas the IWR under surface and sprinkler irrigation varied between 3.13 to 8.67 mm/day and between 1.98 to 5.48 mm/day, respectively. For wheat ETC varied between 0.98 to 8.05 mm/day and the IWR under surface and sprinkler irrigation method varied between 1.63 to 13.42 mm/day and 1.15 to 9.48 mm/day, respectively. Similarly, for Safflower ETC differs between 1.26 to 5.94 mm/day and the IWR under surface and sprinkler irrigation varied between 2.10 to 9.90 mm/day and 1.48 to 6.99 mm/day respectively. In case of gram average crop evapotranspiration varied between 1.69 to 4.99 mm/day and the IWR varied between 2.82 to 8.32 mm/day and 1.99 to 5.87 mm/day under surface and sprinkler irrigation method, respectively. The results revealed that the estimated IWR of crops are significantly higher under surface irrigation than sprinkler and drip irrigation method. The spatial distribution of ETC and irrigation water requirement of major crops showed their increasing trend from northern part of Hingoli to southern part of Osmanabad. The estimated values and spatial distribution maps of crop evapotranspiration (ETc) and irrigation water requirement for major crops in Marathwada can be used by the farmers and developmental agencies for irrigation water planning. The results of the study can also be used for development of water resource plans and subsequently crop planning for Marathwada region. The outcomes of this study are useful for farmers and developmental agencies for future irrigation and crop water planning and it can be work as a guide to the farmers for selecting the amount and frequency of irrigation for various crops under the Marathwada region.ThesisItem Open Access Performance evalustion of vnmkv, uae developed bullock drawn turmeric planter(Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 2023-02-13) Kambale, Gangadhar Vikram; Munde, P.A.Turmeric (Curcuma longa L.) are the oldest rhizome crops widely cultivated in India. Turmeric is an important spice crop cultivated in Maharashtra. At present, it is observed that the farmers in the state had faced problems in turmeric planting due to lack of labour shortage. Turmeric rhizomes are planted by manually in the furrows by dibbling at a spacing of 30 x 30cm, and 15 x 15 cm. After dibbling the rhizomes are covered with the loose soil by the hand. Manual planting of turmeric is both labours intensive and costly, resulting in various problems for farmers. During manual planting, the labor have to dig the soil to sow turmeric. This method is time consuming, labour intensive, associated with human drudgery and a high demand for human energy. The traditional system has the limitations of uneven depth of rhizomes placement, slow ground coverage and high labor requirement. Therefore, a mechanical rhizome planter is required for planting of turmeric. Therefore, the present study was undertaken to performance and evaluation of VNMKV,UAE developed bullock drawn turmeric planter. The rhizome planter was designed to suit various soil types and conditions to perform several functions simultaneously by opening the furrows, planting of rhizomes and covering of rhizomes by soil and forming ridges in single pass. These crops provide excellent opportunities in raising the income of farmers. At present, it is observed that the farmers in the state had faced problems in turmeric rhizome planting due to lack of labor shortage. Manual planting consumes more time and labor. A bullock drawn horizontal cell type metering mechanism planter was evaluate performance evaluation and field tested. The field evaluation of turmeric rhizome planter was tested for different forward speeds and transmission ratios. Performance indices such as missing index (Imiss), rhizome multiple index (MI) and rhizome spacingwere used to evaluate performance of rhizome planter. The mean spacing for turmeric was ranged from 15 to 30 cm, respectively. The optimum performance for planting turmeric were at a forward speed of 1.2 km/h. and transmission ratio of 1:1.25. The average field efficiency of the planters was found to be 82.14 per cent. The average draft requirement was found to be 62.43 kg. for turmeric rhizomes.The average seed spacing of the planter measured was 21.33 cm.The average effective working width of the planter measured was 120 cm. There were two furrow openers of the planter at the row spacing of 60 cm.The average depth of placement was observed to be 4.7 cm. The average seed rate of the turmeric rhizomes 1843.605 kg/ha was obtained.The developed implement is to improve the timeliness and efficiency of operation as well as reduce drudgery and cost of turmeric production. The availability of easy-to-use bullock drawn turmeric planter for farmers can alleviate these problems substantially, and can also help to maintain timely planting and reduce the farmers’ drudgery. The average field capacity and efficiency was 0.23 ha/h. and 82.76 percent. The savings in cost and seed rate for mechanical planting was about 64.5 percent and 13 percent compared to manual dibbling planting. Based on the performance evaluation results, it is concluded that the developed turmeric rhizome planter is economical and efficient for rhizome planting. Mechanizing planting operation results in uniform plant spacing, depth and aids further mechanization of intercultural operations that was reduce the total production cost and increase yield and productivity. Cost of planting using rhizome planter was Rs. 2014.19 Rs/ha compared to traditional methods Rs. 13000 per hectare by manual method. The per cent of cost and seed rate saved by mechanical planting compare to manual planting was about 64.5 percent and 13 percent respectively.ThesisItem Open Access Studies on processing and preservation of unexploited nutritious indigenous vegetables(Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 2023-02-15) Pawar, Shubham Atmaram; More, D.R.The nutritional and phytochemical aspects of indigenous leafy vegetables are crucial because they are the best sources of proteins, amino acids, carbohydrates, fibre, vitamins, minerals, and bioactive compounds, all of which are vital for health and actively prevent a variety of diseases, such as cancer, diabetes, coronary heart disease, etc. In the present investigation efforts had been taken to evaluate the effects of different blanching techniques and drying methods in combination to obtain powder from unexploited green leafy vegetables such as chamkora (Colocasia esculenta) and tarota (Cassia tora). Blanching and drying methods used in combination were: hot water blanching, sodium bicarbonate (1%) and magnesium oxide (1%) blanching in combination with sun drying, shade drying and cabinet drying. It was found that both the green leafy vegetables chamkora and tarota blanched with 1% magnesium oxide solution and cabinet drying resulted in higher retention of colour characteristics, nutritional content specially protein, fibre and ash content. There was also higher retention of minerals particularly calcium, iron and zinc in both the vegetable powders blanched with magnesium oxide and subsequent cabinet drying. The selected green leafy vegetable powder of chamkora and tarota were explored in the preparation of soup and it was found that soup prepared with the addition of C2 (10%) Chamkora powder and sample T2 (6%) Tarota powder were more acceptable in terms of sensory attributes and rated liked very much for chamkora (8.1) and tarota (8.0). The production of Indigenous green leafy vegetables powder is economically feasible and can be used as an important ingredient in different food preparations for health and wellness.ThesisItem Open Access Studies on standardization and preservation of indigenous bovine colostrum product kharwas(Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 2023-02-15) Shelke, Kalyani Annasaheb; More, D.R.In the present investigation, studies were done on the development and preservation of bovine colostrum product kharwas. Kharwas is an ancient indigenous product that provides a nutrient-dense profile to our body that cannot gain through day-to-day diet. During this pandemic situation, we need to get protein-rich food that fulfils our body’s needs and dairy products are best the example. As we know dairy products are very susceptible to microbial and mold growth due to their nutrient content, and very few attempts were seen to preserve kharwas. To overcome this problem efforts were made to preserve the kharwas by incorporating additives such as a humectant and preservatives, different trials have been taken to formulate the kharwas by optimizing the ingredients based on quality parameters. The standardized kharwas samples were analysed for sensory properties. From sensory evaluation, it revealed that the T3 sample, which contained 73 per cent colostrum, 15 per cent sterile milk and 12 per cent sugar was the best of the bunch. It was used for sugar to sorbitol standardization (11.5:0.5) of sorbitol-containing samples were selected. Combine treatment of 50 ppm potassium sorbate and 200 ppm sodium benzoate with 0.5 per cent sorbitol shows 24 days of shelf-life at refrigerated temperature and 4 days at ambient temperature. Selected kharwas sample contains ash 1.33 percent, moisture 40.84 percent, fat 10.84 percent, protein 21.81 percent, and total sugar 19.65 percent respectively. It was found that the nutritional and textural properties of kharwas were improved. From the present investigation, it was concluded that with a better nutritional profile and shelf life of kharwas can be increased.ThesisItem Open Access Studies on preparation of frozen yogurt smoothie using non-nutritive sweeteners(Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 2023-02-14) Raksha G P; Deshpande, H.W.In the study, research was carried out to standardize the preparation technique of frozen yogurt smoothie. The quantity of skimmed milk powder required in milk for the preparation of yogurt was 5%. The prepared yogurt was blended with mango pulp, psyllium husk and various non-nutritive sweeteners to prepare frozen yogurt smoothie. The sensory analysis of frozen yogurt has revealed that 10% sugar, 30% FOS, 150μl of Stevia or 10% of liquid jaggery per 100g of product had better sweetness level. On organoleptically comparing the frozen yogurt smoothies containing various non-nutritive sweeteners, overall acceptability of the smoothie containing FOS was highest followed by the smoothie containing stevia, smoothie containing sugar and smoothie containing Liquid jaggery. The proximate analysis of the smoothies has revealed that the protein content of sample varied from 7.0-9.62% and Crude fiber content varied from 4.56-6.7%. On storage of smoothies the acidity values increased, pH and TSS content were decreased. Microbial analysis has shown that all the smoothie samples have retained TPC above 108 cfu/ml throughout the storage. The theoretical energy value of smoothie containing sugar was 112.35 Kcal/100g, smoothie containing FOS was 162.43kcal/100g, smoothie containing stevia was 99.56 kcal/100g and smoothie containing liquid jaggery was 108.77 Kcal/100g. Cost of production of smoothie containing sugar, FOS, stevia and liquid jaggery was 8.28 Rs/100g, 16.76 Rs/100g, 10.5 Rs/100g and 9.0 Rs/100g. The shelf life of samples were 45 days under refrigerated condition.ThesisItem Open Access Preparation of maltodextrin from sorghum and its utilization in bakery product (Cookies)(Vasantrao Naik Marathwada Krishi Vidyapeeth, Parbhani, 2022-11-30) Sadaf Tarannum Mohammad Ilyas; Gadhe, K.S.In the present investigation, the technology was developed to standardize the process for preparation of maltodextrin from Sorghum variety (Parbhani Shakti) by acid hydrolysis and enzyme hydrolysis method and its utilization in preparation of cookies as a fat replacer. Maltodextrin used as fat replacer due its low calorie content as compare to hydrogenated fat. The yield of maltodextrin prepared by enzyme hydrolysis method was greater than the acid hydrolysis method. Demand for ready to eat processed foods with better shelf life, satisfying taste, ease of palatability high nutritional quality and low calories is increasing throughout the world because of growing urbanization, economy and increased employment in industrial and day to day changing life style of people. Bakery products like cookies are most important product due to less moisture and better shelf life. Cookies were prepared from wheat flour (maida), sugar, fat, maltodextrin, baking soda, ammonium bicarbonate and milk. Prepared cookies were analyzed for sensory properties. Sensory evaluation revealed that the T3 sample, which contained 30 per cent maltodextrin as a fat replacer was the best . The nutritional study revealed that the selected sample (T3) has moisture, fat, carbohydrate, protein, ash and crude fibre content of 1.3%, 8.96%, 83.82%, 2.97%, 1.28%, and 2.061% respectively. The selected sample is superior in carbohydrate content and less in fat content than control sample (T0). The energy value of the selected cookies sample is less than control sample. This was due to lower fat content in T3 sample as compare to control sample.
