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ThesisItem Open Access Nutritional evaluation of fresh and dehydrated milky mushroom (Calocybe indica) and their utilization for product development(CCSHAU, 2011) Bhutani, Himanshi; Kawatra, AshaThe present investigation was conducted to study nutritional composition of milky mushroom (Calocybe indica), to utilize it for product development and to standardize its dehydration for extending the shelf-life. Dehydration was done by two methods i.e. oven and solar drying after giving pretreatments including blanching, and steeping for 30 minutes in (KMS, KMS+CA and KMS+NaCl) solutions. Shelf life of dehydrated mushroom was studied for 90 days. Calocybe indica was found to contain 90.80 per cent moisture, 27.6 per cent crude protein, 9.65 per cent total ash, 0.75 per cent fat, 12.08 per cent of crude fibre and 47.80 per cent carbohydrates. Total soluble sugars, reducing sugars and non-reducing sugars were 3.09, 2.29 and 0.90 per cent respectively. ADF and NDF content were 22.34 and 41.14g/100g respectively and In vitro protein digestibility was 81.53 per cent. Milky mushroom contained 1.98 mg/100gof ascorbic acid and 2.01μg of β-carotene on fresh weight basis. Iron, zinc and phosphorus content were 8.46, 10.27 and 269.58 mg/100g, respectively. Various products including soup, fried rice, mixed vegetable, matar mushroom, curry vegetable, masala mushroom, shahi mushroom, mushroom noodles, sweet and sour mushroom, mushroom chilli, mushroom pakoras, mushroom kheer and pickle developed from milky mushroom, were acceptable organoleptically. Dehydration was found to be an effective method in extending shelf-life of mushroom. Both oven and solar drying did not produce any significant change in moisture, total ash and crude fibre content of Calocybe indica whereas protein and fat content reduced significantly with increase in storage period. Zinc content of dehydrated milky mushroom reduced slightly whereas, iron and phosphorus content reduced significantly by the end of storage period. Mushroom pickles, instant soup mix and mushroom curry prepared using dehydrated milky mushroom were highly acceptable throughout the storage period. Milky mushroom thus can be utilized in preparation of wide variety of delicious and nutritious recipes and can be stored in dehydrated form, for use in period of non availability.ThesisItem Open Access Genetical, biochemical and molecular basis of cotton leaf curl virus disease in gossypium hirsutum L.(CCSHAU, 2016) Sonika; Sangwan, R.S.The inheritance of cotton leaf curl virus disease indicated the complementary type of gene interaction (9:7) which indicated that this trait was digenically controlled. Generation mean analysis revealed significant differences for some traits where the A, B, C and D individual scales were also significant for some characters indicated thereby the presence of non-allelic interactions. Additivedominance model was found fit for days to flower in crosses (I, II and III), boll number in crosses (II, III and IV), boll weight in crosses (I, II and IV), GOT in all the four crosses, seed index in cross (IV), lint index in all the four crosses and seed cotton yield in crosses (I, III and IV). Dominance component was significant for most of the characters. Duplicate type of interaction was apparent for days to flower (cross IV) and plant height in crosses (I, II and IV). Among biochemical parameters, sugar content was significantly higher in susceptible parents than resistant parents. Phenol, tannin, gossypol content and enzymatic activities of peroxidase and polyphenoloxidases were significantly higher in resistant parents as compared to susceptible parents. Oil content did not show any particular trend. The correlation matrix among different biochemical parameters revealed that cotton leaf curl virus disease (CLCuD) grading (0-6) at 60 DAS, showed positive significant correlation with sugar content while other biochemical parameters viz. phenol, gossypol, tannin, crude protein and enzymes peroxidase (PO) and polyphenoloxidase (PPO) showed significant negative correlation. CLCuD grading did not show any correlation with oil content. The same trend was observed in all of the four crosses at 60 and 90 days after sowing (DAS) except in sugar, phenol, polyphenoloxidase (PPO) and protein (90 DAS). Twenty eight ISSR primers were used to study molecular variation among parental genotypes and their F1s. A total of 175 alleles were amplified unambiguously by 28 ISSR primers, of which 127 alleles were polymorphic (72.57 per cent). Polymorphic information content (PIC) value was found in the range of 0.495 to 0.907. The ISSR primer UBC 834 was found to have maximum PIC value (0.907) which indicated that this primer is more informative and can be further used to identify resistant genotypes from the germplasm or breeding material. The cluster analysis led to the distribution of parents and their F1s in to different groups at the similarity coefficient value of 0.54-0.85. Cluster A, included parent HS 6, cluster B bifurcated further into different sub-clusters indicated that parents GCH 3 and H 1353 and their F1s were present on the upper side of the dendrogram and parents HS 6 and RST 9 on the lower side of the dendrogram. Genetic similarity by ISSR analysis showed that parental genotypes GCH 3 and HS 6 were quite distinct from each other.ThesisItem Open Access Assessment of nutritional status of pregnant women with special reference to anaemia and obesity in district Hisar ( Haryana)(CCSHAU, 2016) Sethi, Divya; Dahiya, SarojThe present study was conducted in Hisar district of Haryana state to assess the nutritional status of pregnant women and impart nutrition education to the selected pregnant women. A total of 250 subjects having pregnancy of third trimester selected randomly from different hospitals of district Hisar. Respondents from both govt. and private hospitals selected so as to draw a sample of both urban and rural women.Nutritional status of pregnant women was assessed in terms of dietary assessment, anthropometric measurement (height, weight and skin fold thickness) and clinical assessment of signs and symptoms of various nutrient deficiency diseases. Dietary assessment was done by 24 hour dietary recall method for three consecutive days of 100 respondents. The results of the study revealed that consumption of all food stuffs like cereals, pulses etc were lower in the diets of pregnant women. Nutrients like energy, fat, β- carotene, B-complex vitamins, Vitamin C, Iron and Calcium were found limiting in the diets of pregnant women. It was found that caste, family size, income, working status and education of respondents and husband‘s education had significant (P<0.05) effect on food intake of selected pregnant women. Effect of caste, family size,family type, income, respondent‘s occupation and education, husband‘s occupation and education were found to be significant (P<0.05) on nutrient intake of the pregnant women. Result indicated that out of 250 pregnant women 79.2 per cent pregnant women were anaemic while 20.8 per cent were non anaemic. Effect of type of family and income were significant (P < 0.05) on prevalence of anaemia. Majority 47.2% women were overweight, 25.2 percent obese, 22.8 percent normal weight and 4.8 percent underweight.Nutrition education was imparted to 50 selected pregnant women. It was found that majority of the responents had inadequate knowledge regarding nutrition before imparting nutrition education. After imparting nutritional education there was significant (P<0.01) improvement in knowledge of pregnant women in all the characteristics.ThesisItem Open Access Nutritional evaluation and utilization of okara (Soybean milk residue) for developing probiotic fermented food products(2016) Suman; Khetarpaul, NeelamThe present study was carried out with the objectives to develop naturally and probiotic (Lactobacillus acidophilus) fermented okara based food products, to evaluate sensory characteristics, nutrient composition and shelf life of developed products. The study revealed that soaking of soybean seeds significantly (P<0.05) increased the grain dimensions and diameters while decreased the sphericity.The water absorption and swelling capacity were significantly higher, whereas, oil absorption capacity and bulk density of okara were lower as compared to those of soybean. Okara had 24.79 g protein, 10.52 g fat and 19.83 g crude fibre per 100 g. The total, soluble and insoluble dietary fibre contents of okara were 58.21, 11.57 and 46.64 g/100 g, respectively. Okara had lower phytic acid content and higher in vitro protein digestibility as compared to soybean. Okara contained good amount of minerals, higher mineral availability and antioxidant activity. A significant (P<0.05) decrease in pH with corresponding increase in titratable acidity occurred when okara slurries were fermented naturally and with L. acidophilus probiotic curd (108 cells/ml) for varying time periods as compared to raw okara. Microbial cell counts of okara increased with the increase in period of fermentation. The fat, crude fibre, total and insoluble dietary fibre and phytic acid contents of okara decreased significantly (p<0.05), whereas, soluble dietary fibre, availability of minerals, in vitro protein digestibility, total phenolic and DPPH free radical scavenging activity of okara improved significantly after natural and probiotic fermentation over unfermented raw okara control. Among the various naturally and probiotic fermented food products developed idli and dhokla prepared by incorporating 10% okara powder and wadi and rabadi containing 20% okara powder were found to be organoleptically most acceptable. Probiotic banana yoghurt containing 2.5 g okara powder had higher organoleptic scores than those containing 5 and 10 g okara powder. Naturally and probiotic fermented idlis containing 10 per cent okara powder had the lowest hardness. Hardness of both naturally and probiotic fermented dhokla increased whereas that of wadi decreased as the level of okara powder supplementation increased from 10 to 30 per cent. Microbial count of all the products increased at the end of fermentation. Supplementation of 10 per cent okara powder in idli and dhokla and 20 per cent okara powder in rabadi and wadi improved the protein, fat, crude fibre, dietary fibres, total minerals and antioxidant activity. On the other hand, in vitro protein digestibility and available mineral contents were significantly lower and phytic acid contents were higher in okara supplemented products than those of fermented products without okara. Fermented instant mix powders of idli, dhokla and rabadi were organoleptically acceptable when stored for three months. Lactobacilli counts of instant mix powders were within the minimum requirement limit for probiotic activity during storage.ThesisItem Open Access Relationships between Major Economic Sectors in India: A Cointegration under Vector Autoregressive Appproach(CCSHAU, 2015) Swati; Manocha, VeenaIn this study, the relative share of each of the sectors to the total gross domestic product both at the country level (India) and at the state level (Haryana) has been found. The time series data consists of data for the period 1950-51 to 2012-13 for India and 1966-67 to 2012-13 for Haryana. Findings have revealed that relative share of Services sector in the total gross domestic product has increased from about 32 per cent in the decade 1950-51 to 1959- 60 to about 58 per cent during the period 2010-11 to 2012-13 while that of Agriculture & Allied Activities’ has reduced from about 52 per cent to about 14 per cent in the same period. Their decadal growth trends as well as growth trends for the Pre-reform (till 1989-90) and Post-reform (1990-91 onwards) periods have also been studied. It has been found that the growth rate for the services sector almost doubled during Post-reform period for both the country and the state. Then, for the further analysis relationships between major economic sectors and some sub-sectors: Agriculture & Allied Activities, Industry (Manufacturing, construction and infrastructure) and Services, both for the country and the state have been studied using vector auto regressive (VAR) and Vector Error Correction Model (VECM). For all the classifications, in general, Agriculture & Allied Activities has been found positively linked to the construction and infrastructure and negatively linked to the Manufacturing and Services sector.ThesisItem Open Access Performance of maize (Zea mays L.) hybrids under different planting methods and nitrogen levels(CCSHAU, 2016) Tiwari, Dheeraj Kumar; Thakral, S.K.A field experiment entitled, “Performance of maize (Zea mays L.) hybrids under different planting methods and nitrogen levels” was conducted at Agronomy Research Farm, CCS Haryana Agricultural University, Hisar during kharif 2013 and 2014. The experiment consisted of four planting methods viz. Raised Bed System (RBS), Flat Sowing with Zero Tillage (FSZT), Flat Sowing with Minimum Tillage (FSMT) and Flat Sowing with Conventional Tillage (FSCT) in main plots and two maize hybrids viz. HQPM-1 and HQPM-5 and three nitrogen levels viz. 120, 150 and 180 kg N ha -1 in sub plots with combination, treatments were tested in split plot design with three replications. Flat sowing with zero tillage maize resulted in significantly higher growth and yield attributes during 2013 and 2014 crop seasons compared to FSCT and FSMT but the difference between FSZT and RBS was not significant. Application of 180 kg nitrogen ha -1 resulted in significantly higher grain yield, stover yield and economics of maize in both the years as compared to 150 and 120 kg nitrogen ha -1 . FSZT planted maize produced significantly higher grain yield of maize i.e., 5526 kg ha -1 during 2013 and 5016 kg ha -1 during 2014 as compared to FSCT and FSMT but the difference between FSZT and RBS was at par with each other. Among maize hybrids, HQPM-5 produced significantly higher yield (5325 kg ha -1 ) during 2013 and during 2014 (5120 kg ha -1 ) over HQPM-1 maize hybrid. Application of 180 kg N ha -1 resulted significantly higher grain yields (5567 kg ha -1 ) during 2013 and during 2014 (5160 kg ha -1 ) as compared to other nitrogen levels. In the both crop seasons, net returns (`43225 ha -1 during 2013 and ` 40359 ha -1 during 2014), net returns ` -1 invested (2.14 during 2013 and 1.97 during 2014, respectively) and B:C (1.14 during 2013 and 0.97 during 2014, respectively) were significantly higher with FSZT compared to other planting methods. Cultivation of maize hybrid with HQPM-5 recorded higher net returns and B:C as compared to HQPM-1 maize hybrid. Application of 180 kg N ha -1 had maximum values for net returns (`40166 ha -1 during 2013 and `37623 ha -1 during 2014), net returns ` -1 invested (1.97 during 2013 and 1.86 during 2014, respectively) and B:C (0.97 during 2013 and 0.86 during 2014, respectively) compared to other nitrogen levels. The various planting methods failed to bring significant difference in soil physical and chemical parameters viz. bulk density, infiltration rate, pH, electrical conductivity, ESP and soil organic carbon. FSZT was found to be better when compared to other planting methods with respect to nutrient content and uptake, quality parameters viz., lysine, tryptophan and protein during the two crop seasons were appreciably higher with FSZT under HQPM-5 hybrid and 180 kg N ha -1 . Stable starch, sugar, fat content and specific gravity of maize were not influenced significantly by different planting methods, maize hybrids and N levels during both the crop seasons. The treatment laid with the FSZT of 180 kg nitrogen ha -1 and HQPM-5 maize hybrid resulted in highest grain yield (6023 kg ha -1 ) stover yield (7910 kg ha -1 ), gross returns (` 88430 ha -1 ), net returns (` 50182 ha -1 ), net returns ` -1 invested (2.31) and B:C (1.31) compared to other treatment combinations in 2013 and same trend was found in 2014.ThesisItem Open Access Development and quality evaluation of low fat buffalo calf meat sausages(LUVAS, 2016) Jairath, Gauri; Dabur, R.S.The object ive of the pr esent study was to develop low fat buffa lo ca lf mea t sa usa ges by opt imiz ing the phospha te level a nd tumbl ing t ime for emulsion pr eparat ion a nd select ion of opt imum level of fat r epla ce r followed by eva luat ion of pr oduct chara cte r ist ics a nd stora ge sta bility of developed sausa ges. Out of thr ee phospha tes viz. sodium t r ip olyp hosp ha t e, s odium hexa meta p hosp h a te a nd t et r a s odium p yr op hosp ha t e (TSPP), thr ee level s of inc or p or a t ion ( 0. 3, 0. 4 a nd 0. 5%) a nd t hr ee tumb l ing t ime (1, 2 a nd 3 h), 0. 4% TSPP a t 2 h of tumb l ing t ime wa s s elec t ed f or low fa t emu l s ion pr epa r a t ion on t he ba s is of WHC, ES a nd s ens or y eva lua t ion. T he t wo fa t r ep la c er s i. e. c or n sta r c h a nd s kim mi lk p owder (SMP) ea c h a t 3, 6 a nd 9% level wer e t r ied f or t h e sa usa ges pr epa r a t ion. S ix p er c ent level of c or n sta r c h a nd 3% of SMP wer e s elec t ed o n the ba s is of WHC, ES a nd s ens or y eva lua t ion. The emulsions of develop ed low fa t sa usa ges ha d significa nt ly high pH, WHC, ES a nd moistur e content , but significa nt ly lower fat content in compar ison to high fa t sa usa ges (SF). The develop ed cooked sausa ges ha d significa nt ly higher cooking yield a nd moistur e cont ent , but ha d significa nt ly lower shea r for ce va lue, har dness a nd thiobar bitur ic a cid (TBA) va lue a nd 40-43% lower ca lor ie content tha n SF pr oduct s. The develop ed low fa t sa usa ges wer e ë ver y muchí l iked b y sensor y pa nellist s. The developed sausa ges wer e stored a er obica lly a t 4±1°C a nd eva luat ed at 5 da ys inter va l for 20 da ys. The develop ed low fa t pr oduct s exhibited signif ica nt ly lower TBA a nd fr ee fa t ty a cid va lues thr oughout the stora ge p er iod. Al l the pr oduct s wer e micr obiologica lly sa fe up to 10 da ys. Ther efor e, the pr oduct s wer e or ga nolept ica lly eva lua ted up to 10 da ys. The developed pr oducts had 9-17 % lower cost of pr oduct ion in compar ison to SF. Hence , the developed low fat buffalo calf me at sausage s ha ve comme rcia l significa nce as low-calorie product at lowe r cost for be t te r marke tability.ThesisItem Open Access Studies on flowering and fruiting behaviour of guava, (Psidium guajava L.)(CCSHAU, 2014) Amar Nath Singh; Bhatia, S.K.The present investigations entitled Studies on flowering and fruiting behaviour of guava (Psidium guajava L.) , was carried out on the eight year old guava trees cv. Hisar Safeda planted at a spacing of 6 m x 6 m in orchard at Department of Horticulture, Chaudhary Charan Singh Haryana Agricultural University, Hisar during the year 2013-14. The tagging was done on fifth and 20th day of every month on the three branches in different directions on guava trees. The T1 is marked for the date 05/01/2013, T2 for 20/01/2013, T3 for 05/02/2013 and up to T24 (20/12/2013). The highest flowering (38.00) and fruit yield (23.43 kg/plant) were recorded in T8 (20/04/13) whereas it was minimum in T4 (20/02/13) and T3 (05/02/13), respectively. The maximum days required for fruit set were (14.33) observed in T1 (05/01/13) and minimum in T8 (20/04/13). The maximum fruit set percentage (82.00) was observed in T22 (20/11/13) whereas it was minimum in T10 (20/05/13). The maximum days required for fruit ripening (131.33) was observed in T20 (20/10/13) and minimum in T9 (05/05/13). The minimum fruit drop percentage was observed in T19 (05/10/13) and it was maximum in T8 (20/04/13). The highest TSS (12.84%) and ascorbic acid (207.76 mg/100g) content was observed in the fruits of T16 (20/08/13) and T15 (05/08/13), respectively. The acidity was found lowest (0.45%) in T16 (20/08/13). The pectin content was found maximum (0.74 %) in T19 (5/10/13) and minimum in T1 (05/01/13). The maximum fruit weight (158.52 g) was recorded in T15 (5/08/13) whereas it was minimum in T3 (05/02/13). The 100 seed weight (1.15 g) and number of seeds per fruit were (390.9) were found maximum in T18 (20/09/13) and T17 (05/09/13) and it was minimum in T1 (05/01/13) and T8 (20/04/13), respectively.
