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Author: Gaganpreet Kaur × Start date: 2017 × Type: Thesis × Thesis Type: M.Sc ×
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    Development and nutritional evaluation of value added products from dehydrated bathua (Chenopodium album) leaves
    (Punjab Agricultural University, Ludhiana, 2017) Gaganpreet Kaur; Navjot Kaur
    Eight value added products were developed by using fresh (25-100%) and dehydrated (2.510%) bathua leaves. The products namely chapati, aloo bhurji, saag developed by using fresh bathua leaves were found to be acceptable at 100 per cent level whereas cutlets and chutney were found to be acceptable at 75 and 50 per cent level respectively. The products developed from dehydrated bathua leaves (cabinet dried) were found to be significantly highly acceptable at 5.0 per cent for chapati, moong dal and 2.5 per cent for aloo bhurji. Nutritional analysis revealed that cabinet drying method was the best method for drying bathua leaves as there was better retention of nutrients as compared to other dehydrating techniques.The nutritional evaluation of acceptable developed products prepared by using fresh bathua leaves revealed highest protein, fat, fibre and ash content in saag, cutlets, chutney as 14.78, 9.94, 6.18 and 13.24 per cent respectively. Addition of dehydrated bathua leaves significantly improved crude protein (5.79 to 20.15 g/100 g), fibre (2.03 to 2.92 g/100 g), calcium (12.83 to 19.07 mg/100g) and iron (6.70 to 10.30 mg/100g). The β- carotene and vitamin C content of developed products using dehydrated bathua leaves ranged from 740.50 to 1342.00 µg/100g and 0.00 to 7.29 mg/100g. Amino acids, in vitro protein digestibility and anti nutritional factors were also enhanced in supplemented products. Incorporation of fresh and dehydrated bathua leaves in traditional recipes are therefore, recommended to enhance iron, calcium, β- carotene and vitamin C content for combating micronutrient deficiencies. Further, awareness regarding the nutritional composition and its utilization in diet needs to be generated.
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    ThesisItemOpen Access
    Synthesis, characterization and microbial activity of novel schiff bases of o-phenylenediamine
    (Punjab Agricultural University, Ludhiana, 2017) Gaganpreet Kaur; Sharma, Sunita
    Schiff bases are the subject of extensive interest due to their versatile applications and similarity of structure with natural biological compounds. N- substituted benzylidene benzene-1,2-diamines (I-V) and N, N'-bis substituted benzylidene benzene-1,2-diamines (VI-X) were synthesized by reacting different aldehydes with o-phenylenediamine in the presence of catalytic amount of sodium hydroxide (10%) by taking 1:1 and 2:1 molar ratio respectively. Physical data of all the synthesized compounds was recorded. All the compounds were characterized by their IR and 1H NMR spectra and were evaluated for microbial activity against Psuedomonas sp., Klebsiella sp., Burkholderia sp. and Fusarium oxysporum. at different concentrations. The N, N'-bis substituted benzylidene benzene-1,2-diamines were found to be more effective than N- substituted benzylidene benzene-1,2-diamines. The compound VIII with halogen substitution at para position was found to be more effective than all other compounds. The other halogenated compounds followed the order Br > Cl > F. All the compounds were found to be less effective than the standard ampicillin and carbendazim (bavistin) at all the concentrations.