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ThesisItem Open Access A study on processing, nutritional evaluation and product development of Sesbania bispinosa (Dhaincha)(CCSHAU, Hisar, 2023-01) Seema; Kawatra, AshaThe present study was carried to evaluate the physicochemical properties & nutritional composition of Sesbania bispinosa grains and to analyse effect of different processing technique (soaking, roasting, boiling, sprouting and fermentation) on its nutritional composition and utilization of grains for product development Seed density, Hydration capacity, hydration index, swelling capacity and swelling index of sesbania grains was recorded to be 1.06 g/ml, 0.01 g/seed, 0.68, 0.10 ml/seed and 0.02, respectively Cooking time of sesbania grain was as 46 minutes. Crude protein, crude fat, crude fibre, ash and total carbohydrates in sesbania grains was observed to be 30.97, 5.69, 6.72, 3.18 and 53.44 g/100g, respectively on dry matter basis. Crude protein content increased by 5.13 percent and 3.45 per cent on sprouting and germination, respectively whereas, it decreased (P≤0.05) after roasting, soaking and boiling process. Crude fat decreased significantly (P≤0.05) after all processing treatments except roasting. Crude fibre conent reduced significantly during all processing treatments except sprouting and fermentation. Total sugar content improved significantly (P≤0.05) while, starch content reduced with all processing treatments. Total dietary fibre content and dietary fibre constituents (NDF, ADF, lignin, cellulose and hemicellulose) altered with all thermal and non-thermal processing methods. Polyphenol content decreased after roasting, soaking and boiling whereas, increased significantly (P≤0.05) after sprouting and fermentation. Total antioxidant activity in sesbania grains improved significantly (P≤0.05) after each processing treatments being highest after sprouting. All the processings i.e. roasting, soaking, sprouting, boiling and fermentation resulted in improved in vitro protein digestibility in sesbania. Different processing treatment had significantly (P≤0.05) lowering effect upon antinutrients content including phytic acid, trypsin inhibitor activity and saponin content. Highest lowering effect exhibited by boiling and lowest was showed by soaking process. Physico-chemical properties improved significantly (P≤0.05) in flour obtained by all the processing treatments of sesbania grain. Different value added products (bakery, extruded, traditional, sprouted, fermented) were formulated using processed as well as unprocessed sesbania flour in different (10-50 %) proportions. Most of the developed food products were acceptable up to 10-30 per cent level of incorporation of processod and unprocessed samples. Sesbania grain can be used to contribute good amount of protein and other nutrients at low cost sparing other conventional legumes. This underutilized legumes (Sesbania bispinosa) should be further explored in respect of safe level of consumption, frequency of consumption, serving size to improve health status of human beings.ThesisItem Open Access Effect of salinity on soil properties and water productivity of brinjal (Solanum melongena L.) under drip irrigation(CCSHAU, Hisar, 2021-07) Seema; Dahiya, RitaField experiment was conducted at the Research farm of Soil Science Department, CCSHAU, Hisar in the Kharif season during the years 2019 and 2020. The brinjal variety Hisar Shyamal was transplanted in split plot design and the experiment consisted of two irrigation methods (drip and surface flood) and three saline water levels (canal, ECiw=2.5 and 5.0 dS/m) as main treatments and three N fertilizer levels (75, 100 and 125% RDN) as sub-main treatment. The results revealed that the soil physical properties (bulk density, MWHC and SWRC) did not significantly affected by the saline water. The SOC decreased with increased saline water levels and the highest values were observed at 125% RDN. Soil pH and ECe increased with the saline water up to ECiw=5.0 dS/m and lower values were observed under drip irrigation. The cationic and anionic composition of soil extract was observed highest in saline water of ECiw=5.0 dS/m under surface flood irrigation. Available N and P of soil decreased and available K increased significantly with the increasing water salinity up to ECiw=5.0 dS/m. Available P and K decreased with the N fertilizer application at 125% RDN. The total NPK content in plant was significantly higher under canal water followed by ECiw=2.5 dS/m and ECiw=5.0 dS/m, respectively. The nitrogen fertilizer applied through drip increased the total N by 33.8, 27.9 and 25.9% at 75, 100 and 125% RDN over the flood irrigation. The data on the plant height, number of branches, fruit height, fruit diameter, number of fruits per plant, fruit weight, dry matter and fruit yield decreased with the increasing water salinity. However, the values of these parameters were more under drip than the surface flood irrigation. Regarding brinjal fruit quality, a significant decrease was observed in protein and carotenoid content while, total phenol and ascorbic acid increased under increasing water salinity. However, all the quality parameter increased with nitrogen application but total phenol decreased with the highest nitrogen doses (upto 125% RDN). The physiological parameters were also significantly affected by the increased saline water and N fertilizer levels under both the irrigation methods. These physiological parameters were observed improved under drip irrigation. The effect of the nitrogen fertilization at 100% RDN on physiological parameters was found statistically at par with the 125% RDN. Drip irrigation increased the nitrogen use efficiency and water use efficiency by 29.3 and 141.5% (ECiw=2.5 dS/m) and 36.8% and 147.3% (ECiw=5.0 dS/m) over surface flood irrigation method. The Hydrus-2D model performed well for simulating soil water and salt dynamics in drip irrigation as compared to surface flood irrigationThesisItem Open Access Evaluation of losses due to Suidasia nesbitti (Acari: Acaridae) in pearl millet and its management(CCSHAU,HiSAR, 2020-06) Seema; Gulati, RachnaThe average population of S. nesbitti increased significantly at each observation period. Pearl millet flour was found significantly better as more number of mites (364.14 mites/ 5g flour) were recorded than on pearl millet grains (277.28 mites/ 5g grain). The weight was 5.000 g at 0 day which decreased significantly to 4.875, 4.710 g in grain and flour at 180 days of infestation. Biochemical estimation of infested grains and flour revealed decrease in total soluble sugars (22.100, 21.067 mg/ g), non-reducing sugar (13.000, 12.36 mg/ g), starch (545.100, 468.100mg/g) and protein (106.133, 87.733mg/g) after 180 days of infestation, respectively as compared to 23.100, 14.440, 597 and 113.250 at 0 days. A significant negative correlation of S. nesbitti population with weight loss, total soluble sugar content, non-reducing sugars, starch, protein in grain (r= - 0.993, - 0.971, -0.991, - 0.790, -0.966) and flour (r= - 0.983, -0.999, -0.983, -0.991, -0.964) was obtained. Reducing sugars showed a significant increase from 8.660 to 9.100 mg/ g in pearl millet grains. Germination in grains decreased from 90 to 7.14 per cent after 120 days of infestation. In the last two durations (150 and 180 days), no seed was germinated in seeds having 518.66 and 662 mite population. Aqueous extracts of Aonla (Phyllanthus emblica) fruits, lemon (Citrus sinensis) and orange (Citrus limon) peels were evaluated under in vitro conditions against S. nesbitti. With higher concentrations of 4 and 8 per cent of both the botanicals, Aonla fruit and lemon peel provided 100 per cent protection against S. nesbitti except lemon peel at 4 per cent (81.65% protection). Aqueous extract of orange peel provided 100 per cent protection against S. nesbitti at 0.5, 1, 2, 4 and 8 per cent concentration at 1day after treatment. Among the botanicals, orange peel extract is more toxic to S. nesbitti than the Aonla fruit and lemon peel extract.
