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ThesisItem Open Access Relationship of family environment and school environment with educational anxiety of adolescents(Punjab Agricultural University, Ludhiana, 2018) Gurpreet Kaur; Chawla, AshaThe present study entitled “Relationship of family environment and school environment with educational anxiety of adolescents”. The study was carried out in Government rural and urban schools of Ludhiana district. The total sample comprised 200 adolescents (100 rural and 100 urban) in the age group of 17-18 years. Personal information sheet, Educational Anxiety Inventory (Sood and Anand 2012), Family Environment Scale (Bhatia and Chadha 1993) and School Environment Scale (Misra 2012) were used to collect the data. The findings of the study revealed that more number of females experienced educational anxiety at average level than males. Rural adolescents had more educational anxiety as compared to urban adolescents. Majority of the adolescents (male and female) experienced their family environment at average level. Majority of urban adolescents experienced their family environment at average level than rural adolescents. Males perceived high level in all the dimensions of school environment. Significant locale differences were found in case of permissiveness and rejection only. In case of females correlation analysis between family environment and educational anxiety was found to be significant and inversely associated with educational anxiety except in one dimension i.e conflict, whereas in males correlation was significant and inverse in active- recreational dimension only. Rural adolescents presented significant but inverse relationship of family environment with educational anxiety except in two dimension i.e organization and conflict. Among males correlation analysis between school environment and educational anxiety were found to be non significant apart from one dimension i.e cognitive encouragement and in case of females correlation analysis were found to be significant and inversely associated with educational anxiety and dimensions like creative stimulation and acceptance. Non significant correlation was found in the dimensions of school environment apart from two dimensions i.e creative stimulation and acceptance in case of rural adolescents. Correlation analysis among urban adolescents presented significant and inverse association between educational anxiety and dimensions like creative stimulation, cognitive encouragement and acceptance.ThesisItem Open Access Raising summer season vegetable crops through intercropping in broccoli (Brassica oleracea L. var. italica) using different doses of nitrogen(Punjab Agricultural University, Ludhiana, 2018) Gurpreet Kaur; Sharma, MadhuThe present research work entitled, “Raising summer season vegetable crops through intercropping in broccoli (Brassica oleracea L. var. italica) using different doses of nitrogen” was accomplished in 2017 at Vegetable Seed Production Farm, Department of Vegetable Science, Punjab Agricultural University, Ludhiana. The experiment was replicated thrice in randomized complete block design (RCBD Factorial) comprising of 3 doses of nitrogen (N1 @125 kg/ha, N2 @ 150 kg/ha and N3 @ 175 kg/ha) and 9 different intercropping systems (T1-Sole Broccoli, T2-Broccoli + Tomato, T3-Broccoli + Capsicum, T4-Broccoli + Chilli, T5- Broccoli + Cucumber, T6-Sole Tomato, T7-Sole Capsicum, T8-Sole Chilli and T9-Sole Cucumber). All the growth, yield and quality parameters of broccoli and intercrops were significantly influenced by nitrogen doses. In case of broccoli, plant height, number of leaves per plant, leaf size, plant spread, height up to head, head diameter and weight, total yield, dry matter content, glucosinolates and nitrogen in leaves were highest in N3 and were statistically at par with N2. In different intercropping systems, N3 recorded the maximum value of growth and yield parameters followed by N2. N1 recorded the highest vitamin C. Among the intercrops, tomato plants showed the highest survival percentage and also recorded the highest gross returns, net returns and benefit cost ratio (BCR) followed by chilli. Land equivalent ratio (LER) was also significantly higher in broccoli + tomato. Based upon the present findings, it is concluded that growing broccoli + tomato/chilli using N2 (150 kg/ha) is a highly remunerative option for Punjab farmers in Rabi season.ThesisItem Restricted Formulation and nutritional evaluation of cereal-pulse based extruded snacks supplemented with dehydrated herbs(Punjab Agricultural University, Ludhiana, 2018) Gurpreet Kaur; Singla, NeerjaIn the present investigation, a combination of wheat and chickpea (80:20) was used for formulation of extruded snacks which were supplemented with varying levels of 1-5 percent dried herbs namely Basil (BL), Mint (ML), Drumstick leaves (DL) and a mixture of all these herbs (MXL) having one percent of each herb. While comparing fresh and dried leaves of herbs, It was found that dried leaves had significantly higher (p<0.01) levels of crude protein, fibre, fat, ash, β-carotene, minerals (Ca, Fe and Zn) and bioactive components. Organoleptically extrudates were found to be most acceptable at three percent level of supplementation for all the herbs. Overall acceptability of various extrudates was in order of MXL>DL>ML>BL. A significant change (p<0.05) in physical parameters namely mass flow rate, bulk density, moisture retention, expansion ratio, water absorption index, water solubility index and water holding capacity (WHC) of supplemented extrudates was observed as compared to their control counterparts. The moisture, ash, crude protein, fibre and fat content of supplemented extruded snacks ranged from 3.40 to 3.88, 2.32 to 2.90, 11.35 to 12.20, 3.0 to 3.36 and 1.67 to1.75 g/100g, respectively. Ascorbic acid and β-carotene content of supplemented extruded snacks ranged from 9.72 to 12.98 mg/100g and 54.71-98.10 µg/100g, respectively. Total iron, calcium and zinc content in supplemented extruded snacks were found to increase in the range of 19-29, 38-77 and 52-63%, respectively in comparison to control. The total phenol and flavonoid content of supplemented extruded snacks varied from 153.45 to 184.76 mg GAE/100g and 222.38 to 384.40 mg RE/100g, respectively. The percent increase in total antioxidant capacity (TAC) in supplemented snacks ranged from 97-124, 93-125, 96-154 and 25-46%, respectively by DPPH, ABTS, FRAP and RPA, respectively as compared to control. The percent decrease in moisture, ash, protein, fat and fibre ranged from 58-60, 14-18, 0.73-0.87, 19-23, 5-8 %, respectively among the supplemented extrudates in comparison to their raw mixtures. The reduction in vitamin C and β-carotene content was 18-21 and 2-3%, respectively after extrusion. The reduction in phytate, oxalate and trypsin inhibitor content after extrusion was 8-9, 14-15 and 21-24%, respectively after extrusion. Percent increase in total phenols and flavonoid content after extrusion was in the range of 24-28 and 2-3%, respectively. A significant increase (p<0.05) in TAC as measured by DPPH, ABTS, FRAP and RPA was observed among supplemented extrudates as compared to their raw mixtures. An increase of 20, 26 and 35 % for in vitro carbohydrate, protein digestibility and iron bioavailability was observed in supplemented extrudates after extrusion. While determining the effect of storage period and type of packaging on organoleptic parameters like appearance, colour etc. were not much affected while changes were observed in texture, taste and flavour. Statistically significant increase in moisture content and decrease in TAC was observed on storage of extrudates in both the packaging materials aluminium laminates (AL) and Ziploc pouches (ZL). However, the rate of loss in TAC was comparatively lower in aluminium laminate stored extrudates as compared to Ziploc pouches. However, moisture and the microbial count were found to be within the permissible limits even after four months of storage period. It can be concluded that supplementation of some of the commonly used dehydrated herbs leaves in the powder form to the cereal-pulse based extruded snacks can help to introduce a new type of value added snacks which will not only satisfy consumers short time hunger but also provide numerous health benefits especially in terms of bioactive components.