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Author: Vijay × End date: 2021 × Type: Thesis × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    Development and nutritional evaluation of value-added food products using sorghum and bengal gram
    (CCSHAU, Hisar, 2021-09) Vijay; Nandal, Urvashi
    The objective of present study was to develop value added traditional products using sorghum and bengal gram and analyse the nutrient composition of developed products and shelf-life study of composite flour and grits. Study was conducted in Department of Foods and Nutrition, College of Home Science, CCS Haryana Agricultural University, Hisar. Standardization and development of value-added products, organoleptic evaluation of products, preparation of acceptable samples for nutritional evaluation, proximate composition (moisture, crude protein, crude fat, crude fibre, ash, carbohydrates, energy) and minerals (calcium, iron, phosphorus and zinc) were evaluated. Shelf-life study of composite flours in terms of peroxides value, microbial count and free fatty acids was done. Six types of composite flours were prepared by mixing sorghum, whole bengal gram and sesame seeds in ratio of 60:35:05 (Type-I), 70:25:05 (Type-II), 80:15:05 (Type- III), 35:60:05 (Type-IV), 25:70:05 (Type-V) and 15:80:05 (Type-VI) for making eight traditional products namely chapati, parantha, namakpara, sweet porridge, khichdi and cutlet . Six composite flours were prepared using sorghum, whole bengal gram and sesame seeds in ratio of 60:30:10 (Type-I), 70:20:10 (Type-II) , 80:10:10 (Type-III), 30:60:10 (Type-IV), 20:70:10 (Type-V) and 10:80:10 (Type-VI) for ladoo. Six composite flours were prepared using sorghum, whole bengal gram and sesame seeds in ratios of 10:80:10 (Type-I), 10:70:20 (Type-II) and 10:60:30 (Type-III), 10:50:40 (Type-IV), 10:40:50 (Type-V) and 10:30:60 (Type-VI) for chikki. Significantly higher amount of crude protein (11.66%), crude fat (3.70 %) and crude fiber (1.73%) was found in sorghum grains while in bengal gram crude protein was(22.63%), ash (3.23 %) and crude fiber (2.76%) were also significantly higher than wheat. Sorghum had significantly higher amount of calcium (80.06 mg/100g), iron (5.43 mg/100g), and zinc (8.46mg/100g). Similarly calcium (71.46 mg/100g), iron (4.60 mg/100g) and zinc (6.56mg/100g) was significantly higher in bengal gram than wheat. Results of organoleptic evaluation indicated that chapati and parantha prepared using Type-IV (35:65:05) and Type-II (70:25:05 ) composite flours were most acceptable and namakpara, sweet porridge, khichdi and cutlet developed from Type-II ( 70:25:05 ) and ladoo from Type-II (70:20:10) and chikki from Type -IV (10:50:40) composite flours were most acceptable. Chapati and parantha prepared using Type-IV(35:60:05) and Type-II (70:25:05)composite flour contained significantly higher amount of calcium (64.18 and 68.37mg/100g, respectively) and iron (5.46 and 5.26 mg/100g, respectively). Results of nutrient evaluation of namakpara revealed that moisture (4.20%) , crude protein (11.50%), crude fat (29.66 per cent), crude fibre (2.33 per cent )were significantly higher in Type-II as compare to control , respectively . Highest calcium (72.40 mg/100g), iron (4.66 mg/100g) and zinc (3.13 mg/100g) was found in Type-II namakpara. The value-added traditional products prepared using sorghum and bengal gram had higher amounts of crude protein, crude fat, ash and crude fiber and total minerals (Ca, Fe, Zn and P). Study concluded that value added traditional products prepared using sorghum and bengal gram had higher amounts of protein, fat, ash and fiber and total minerals(Ca, Fe, Zn and P). All traditional products developed using composite flour and grits prepared from sorghum, bengal gram and gingelly seeds had higher nutritional value and mineral content as compared to wheat flour along with organoleptic acceptability also.
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    ThesisItemOpen Access
    Geospatial approach for assessing potential water harvesting sites in Mahendragarh district of Haryana
    (CCSHAU, Hisar, 2021-09) Vijay; Sanjay Kumar
    Rainfall is an essential source of water in dry and semi-arid areas, which helps to alleviate water scarcity. Rainwater harvesting is considered as a critical technology for preserving rainwater. Water harvesting structures built at appropriate locations can assist to alleviate the problem of water scarcity. The best tool for locating a suitable site for a water harvesting structure in a catchment area is a Geographical Information System (GIS). By using remote sensing and GIS, a study was conducted for Mahendragarh district of Haryana to assess potential sites for water harvesting structures and suitable structure was identified at each site depending upon the surrounding conditions. Various thematic maps such as land use/land cover, geomorphology, slope, stream order, soil type, lineament and groundwater quality etc. were prepare using remote sensing and GIS techniques to derive suitable water harvesting sites. Analytical Hierarchy Process (AHP) was used to assign the weightage values for different layers. One hundred thirty potential water harvesting sites were chosen in the study area according to best combination of different thematic maps and their weight allotted by AHP with criteria to select one site within a radius of 500 m so that each site may have sufficient catchment area as well as runoff water. Each site was further evaluated on the basis of their physical characteristics to select the suitable type of structure at that location. Among 130 water harvesting sites, farm ponds with lining, percolation tank, check dam and gully plug were found to be the most suitable structures at 61, 61, 6 and 2, respectively. Selected sites within the study area were further advocated by ground-truth verification at randomly selected sites. As a result, GIS and remote sensing can be fully endorsed as a scientific way to explore water harvesting structures, which makes the decision easier and more accurate.