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    ThesisItemOpen Access
    To Study the date of sowing and Agrometeorological Condition on growth and yield of Maize (Zea maize) crop at Prayagraj condition
    (DEPARTMENTOF ENVIRONMENTAL SCIENCE & NRM COLLEGE OF FORESTRY SAM HIGGINBOTTOM UNIVERSITY OF AGRICULTURE, TECHNOLOGY &SCIENCESPRAYAGRAJ (U.P.) 211007, 2019) Sharma, Ankur; Nath, Dr. Satyendra
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    ThesisItemOpen Access
    Effect of Sowing, Dates and Spacing on Growth and Yield of Green gram (Vigna radiata L.) inoculated with Bio-fertilizers in Prayagraj Agroclimatic Conditions
    (DEPARTMENT OF ENVIRONMENTAL SCIENCES & NRM College of Forestry, SAM HIGGINBOTTOM UNIVERSITY OF AGRICULTURE, TECHNOLOGY & SCIENCES NAINI, PRAYAGRAJ, 2018) CHANDRA, GYANENDRA; Bharose, Dr. Ram
    The present investigation entitled “Effect of Sowing, Dates and Spacing on Growth and Yield of Green gram (Vigna radiate L.) Inoculated with Bio-fertilizers in Prayagraj Agroclimatic Conditions” was conducted at the Department of Environmental Sciences & NRM College of Forestry, Sam Higginbottom University of Agricultural Technology and Sciences Prayagraj during the kharif season of 2017-2018. The treatments comprising three sowing date (28th Jan, 2018), (12th Feb, 2018) and (27th Feb, 2018),three spacing (20 x 10, 25 x 15, 30 x 20) and two levels of bio fertilizer (PSB culture and Rhizhobium culture) were tried in 3x3x2 Randomized Factorial Block Design with three replications. The results revealed that green gram among different sowing dates sowing at D3 (Feb, 2018) was found significantly superior in respect of plant growth and seed yield over D1 28th (Jan, 2018) and D2 12th (Feb, 2018) sowing dates . Mostly of the parameters and yield attributes also attained significantly greater values with spacing 30cm x 20cm were found to be appropriate spacing and fertilizer level, respectively, a range of bacteria, fungi and actinomycetes are known as solubilise phosphorus and enumerated from different sources such as soil and their combination was found in Temperature is the prime weather variable which affects plant life. Heat unit concept is the agronomic application of temperature effect on plant, which has been employed to correlate phonological development in crops. The treatment combination Rhizobium + PSB has been found best in respect of number nodules, seed and stover yield, nitrogen, phosphorus content and its uptake and also in protein content of seed.superior over all other combinations in relation to growth, flowering and yield characters of green gram (Vigna radiata L.) under the Agro-climatic conditions of Prayagraj.
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    ThesisItemOpen Access
    Development and Quality Assessment of Cheese Spread Prepared by Using Paneer, Mozzarella and Cheddar Cheese
    (WARNER COLLEGE OF DAIRY TECHNOLOGY SAM HIGGINBOTTOM UNIVERSITY OF AGRICULTURE, TECHNOLOGY AND SCIENCES, ALLAHABAD-211007, U. P (INDIA), 2017) Singh, Shanker Suwan; Chandra, Ramesh
    This present study was conducted on the development and quality assessment of cheese spread prepared by using: paneer, mozzarella and cheddar cheese. In the new millennium we are witnessing the upward trend in nutritional and health awareness which has increased the consumer demand for functional foods. Keeping in this view industries are forced to bring processed cheese spread in the market with acceptable sensory characteristics. Control (T0) was prepared by adding cheddar cheese, stabilizer(Sodium citrate), emulsifier(Glycerol monostearate), salt and required amount of water, to obtain more than 40% total solid and treatments was prepared with paneer, mozzarella and cheddar cheese in the ratio of T1(50:50:05,)T2(50:50:10),T3(50:50:15),T4(60:40:05),T5(60:40:10),T6(60:40:15),T7(70:30:05) ,T8(70:30:10),T9(70:30:15),T10(80:20:05),T11(80:20:10),T12(80:20:15),T13(90:10:05),T14(90: 10:10),T15(90:10:15) respectively with the addition of permitted emulsifier, stabilizer and salt and each treatment was processed at 60 ⁰C for 3-5 minutes. The different treatments and control sample were analyzed for physico-chemical analysis (Fat, Moisture, Protein, Carbohydrates and Ash, Total solid). The fat content was increasing from range 19.15%-19.39%(T1-T3),18.67%- 18.97%(T4-T6),18.19%-18.54%(T7-T9),17.70%-18.11%(T10-T12), and 17.22%-17.68% (T13- T15). The moisture content was decreasing from 58.38%-58.06%(T1-T3),58.33%-58.27%(T4- T6),58.23%-58.21%(T7-T9),58.16%-58.14%(T10-T12), and 58.06%-58.08% (T13-T15). The protein content was decreasing from 17.56%-17.39%(T1-T3),18.00%-17.78%(T4-T6),18.44%- 18.17%(T7-T9),18.89%-18.56%(T10-T12), and 19.34%-18.95% (T13-T15). Carbohydrate was decreasing from 2.82%-2.73%(T1-T3),2.93%-2.84%(T4-T6),3.07%-2.95%(T7-T9),3.19%- 3.07%(T10-T12), and 3.33%-3.18% (T13-T15). The Ash content was increasing from range2.09%-2.15%(T1-T3),2.07%2.14%(T4-T6),2.07%-2.13%(T7-T9),2.06%-2.12%(T10-T12), and 2.05%-2.11% (T13-T15). The total solid content was increasing from range 41.62%- 41.66%(T1-T3),41.67%-41.73%(T4-T6),41.77%-41.79%(T7-T9),41.84%-41.86%(T10-T12), and 41.94%-41.92%(T13-T15). The coli forms and yeast and mould test were negative. Sensory evaluation results indicated that all the cheese spread had high sensory ratings for all the selected attributes evaluated. Treatment T1 (50:50:05) resulted in the highest scores for color& appearance, flavor & taste, body & texture and overall acceptability. T1 was liked most by the sensory panelists in comparison to other treatments. Keywords:- Quality assessment, cheese spread, vegetarian cheese