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ThesisItem Open Access Assessment of quality characters of whole, dehulled and split cowpea (Vigna unguiculata (L.) Walp) and its husk(2017-06) Suri, ShwetaCowpea (Vigna unguiculata (L) Walp) is a legume belonging to family Fabaceae and genus Vigna. Cowpea is a nutritious legume and also a good source of protein. Keeping in view the advantages of cowpea seeds, the Pant lobia -5 seeds were taken for the present study. Pant lobia-5 seeds was subjected to different processing techniques (Dehulling and splitting) so as to increase its consumption among the Indian population. The nutritional quality of cowpea seeds including proximate composition was analyzed. Also the micronutrient content such as iron, magnesium, zinc and calcium and amino acid content such as methionine, tryptophan and lysine content of cowpea seeds was analyzed. The dietary fibre and antioxidant activity such as total phenol, total flavonoid content and total antioxidant activity was also analyzed. The sensory evaluation of different processed forms of cowpea dal and storage stability of cowpea seeds was also done. It can be concluded from the present study that the cowpea variety (Pant lobia-5) is a nutritious legume. The study establishes that cowpea seeds can also be utilized in dehulled and split forms besides the traditional use as whole cowpea seed. Dehulling of cowpea seeds has emerged as a better processing technique as compared to splitting because the protein and specifically the tryptophan content increases due to this process. The storage studies of processed cowpea seeds further showed that processing does not bring about a significant change in the storage stability of the processed cowpea seeds upto six months when stored in air tight plastic container. Sensory evaluation of the differently processed cowpea showed that dehulled cowpea dal had the highest acceptance. It emerges from the study that dehulled cowpea seeds are nutritionally and organoleptically superior to split and whole cowpea seeds.ThesisItem Open Access Development of foxtail millet instant vermicelli(2017-06) Kharkwal, Vineeta; Srivastava, SaritaThesisItem Open Access Optimization and quality evaluation of beetroot enriched nutritious snack bar(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2017-06) Tangariya, Priyanka; Awasthi, PratimaThesisItem Open Access Quality evaluation of improved varieties of field pea (Pisum sativum) seed flour & product development(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2017-06) Goswami, Kanchan; Shukla, PushpaThesisItem Open Access Quality evaluation of black and yellow soybean (Glycine max (L.) Merill) for nutrients, dietary fiber, antioxidants, antinutritional factors and glycemic index(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2017-06) Tewari, Gunjan; Raghuwanshi, Rita SinghThesisItem Open Access Formulation and quality evaluation of multigrain bun(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2017-06) Sahoo, Anushriya; Awasthi, Pratima