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Theses

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2018 - 20192
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Author: Anjali × End date: 2022 × Type: Thesis × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    Physiological and biochemical characterization of nitrogen use efficiency in rice (oryza sativa l.) genotypes
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2019-07) Anjali; Bains, Gurdeep
    Rice is one of the most important and domesticated crop and serves as staple food over half of world’s population. As the world’s population increases day by day, demand of cereal crops also increases. Nitrogen is one of the crucial nutrient for crop growth and development and the most yield-limiting nutrient in rice cropping systems worldwide. Nitrogen fertilizers enhance the crop growth and yield and it is a major issue of today. The rate of application of unbalanced nitrogen fertilizer in the soil is the most important variable that limits the quality and productivity of rice. However, the excessive application of nitrogen fertilizers pollute the water, soil and air. The present study was carried out for evaluation of the effect of different doses of nitrogen (N0, N50 and N100) on physiological and biochemical parameters, as well as the yield attributes and the grain quality of 6 rice genotypes namely: RNUE 7 (Sampada × Jaya/2), RNUE 8 (Sampada × Jaya/3), RNUE 9 (Varadhan), RNUE 10 (Varadhan × BPT 5204/10), RNUE 11 (Varadhan × BPT 5204/6), RNUE 12 (Varadhan × MTU 1010/2). Which was conducted during Kharif season 2018. From the study it was observed that as nitrogen level increases morphological, yield and yield attributed parameters such as plant height, leaf area index, number of tillers, flag leaf length and width, spikelet number and grain number, panicle weight and number, primary and secondary branches per panicle, shoot weight, 1000 grain weight, economic yield and biological yield were increased and harvest index was not much affected with increasing level of nitrogen. The physiological and biochemical parameters such as nitrate reductase (NR) activity, chlorophyll content, starch content and protein content were found to be increased with increasing dose of nitrogen. However, amylose content was not positively correlated with increasing concentration of nitrogen. Among all the genotypes maximum economic yield was observed by Varadhan × MTU 1010/2 (585g/m2) under N50 and minimum by Varadhan × BPT 5204/10 (769 g/m2) under N100. Amongst all six rice genotypes Vardhan is highly nitrogen use efficient at N50.
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    ThesisItemOpen Access
    Nutritional evaluation of black gram (Phaseolus mungo) varieties and product formulation
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2018-05) Anjali; Shukla, Pushpa
    Black gram (Phaseolus mungo) is a legume belonging to family Fabaceae and genus Phaseolus. Black gram is a nutritious legume and also a good source of protein. Keeping in view the advantages of whole black gram seeds, the improved varieties of black gram i.e, Pant U-8, Pant -9, Pant U-31 and Pant U-35 seeds were taken for the present study. The physical properties such as seed weight, volume, density, hydration capacity, hydration index, swelling capacity and swelling index of all the four improved varieties of black gram was analyzed. The nutritional quality of whole black gram seeds including proximate composition, dietary fibre, calcium and iron content was analyzed. The antinutritional factors such a trypsin inhibitor and tannin content was also analyzed. On the basis of nutritional content of four varieties one variety (Pant U-31) having highest protein, mineral and dietary fibre content was selected for product formulation. Badi was prepared using whole black gram (Pant U-31) and was compared with dehusked black gram of same variety and was analyzed for nutrient composition and storage study. The storage study showed that with increase in storage period moisture content and total plate count increases. For sensory evaluation, the prepared badis were cooked in a vegetable curry preparation and studied for sensory evaluation. The results showed that there was non-significant difference in organoleptic characteristics of whole black gram badi curry and dehusked black gram badi curry (control). Nutrient composition of whole black gram badi curry revealed that it contained higher amount of crude fiber, calcium and iron than that of control. Therefore more products can be formulated using whole black gram.