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Govind Ballabh Pant University of Agriculture and Technology, Pantnagar

After independence, development of the rural sector was considered the primary concern of the Government of India. In 1949, with the appointment of the Radhakrishnan University Education Commission, imparting of agricultural education through the setting up of rural universities became the focal point. Later, in 1954 an Indo-American team led by Dr. K.R. Damle, the Vice-President of ICAR, was constituted that arrived at the idea of establishing a Rural University on the land-grant pattern of USA. As a consequence a contract between the Government of India, the Technical Cooperation Mission and some land-grant universities of USA, was signed to promote agricultural education in the country. The US universities included the universities of Tennessee, the Ohio State University, the Kansas State University, The University of Illinois, the Pennsylvania State University and the University of Missouri. The task of assisting Uttar Pradesh in establishing an agricultural university was assigned to the University of Illinois which signed a contract in 1959 to establish an agricultural University in the State. Dean, H.W. Hannah, of the University of Illinois prepared a blueprint for a Rural University to be set up at the Tarai State Farm in the district Nainital, UP. In the initial stage the University of Illinois also offered the services of its scientists and teachers. Thus, in 1960, the first agricultural university of India, UP Agricultural University, came into being by an Act of legislation, UP Act XI-V of 1958. The Act was later amended under UP Universities Re-enactment and Amendment Act 1972 and the University was rechristened as Govind Ballabh Pant University of Agriculture and Technology keeping in view the contributions of Pt. Govind Ballabh Pant, the then Chief Minister of UP. The University was dedicated to the Nation by the first Prime Minister of India Pt Jawaharlal Nehru on 17 November 1960. The G.B. Pant University is a symbol of successful partnership between India and the United States. The establishment of this university brought about a revolution in agricultural education, research and extension. It paved the way for setting up of 31 other agricultural universities in the country.

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  • ThesisItemOpen Access
    Standardization of technology for enzymatic extraction of tamarind pulp and its drying to prepare effervescent beverage tablet
    (G.B. Pant University of Agriculture and Technology, Pantnagar, District Udham Singh Nagar, Uttarakhand. PIN - 263145, 2022-08) Bisht, Shivani; Sabbu Sangeeta
    India is one of the largest producers and consumers of tamarind. The pulp of tamarind claims various therapeutic properties and is used as a favourite ingredient in different culinary preparations. Traditional process of pulp extraction and drying of tamarind is cumbersome and inefficient with low recovery and poor quality. Further, options for consumption of tamarind are limited and mostly inconvenient. Therefore, present investigation was aimed at developing a technology for enzymatic pulp extraction from tamarind and its foam mat drying followed by preparation of effervescent beverage tablet to enhance process efficiency and provide an acceptable and more convenient product. For tamarind pulp extraction, two enzymes i.e. pectinase and cellulase and their mixture in ratio 1:1 (@ 0.1, 0.3, 0.5 and 0.7 %) were evaluated. Pectinase : cellulase enzyme mixture (1:1 w/w) @ 0.3 % was found best w.r.t. higher TSS, extractability of solids and pulp yield. The optimized pulp was mixed with different concentrations (10, 15, 20 and 25 % on db) of three drying aids i.e. gum arabic, maltodextrin and inulin followed by foam mat drying. Maltodextrin @ 20 % proved to be an ideal drying aid with better recovery (74.08 %) of tamarind pulp powder. The powder thus formed was mixed with fixed levels of black salt, jeera powder and sugar-free natura and varying levels of citric acid (12 - 18 %) and sodium bicarbonate (6 - 12 %) as effervescent agents, followed by compressing in a tablet making machine. It was found that the tablets formulated using 15 % citric acid and 9 % sodium bicarbonate had lower disintegration time (2.84 min.) and higher overall consumer acceptability (8.75). The cost of four tablets required to prepared one serving (100 mL) of beverage was computed to be ₹ 4.52. The tamarind effervescent tablets were thus economical, convenient to use and store. The commercialization of this technology may open new avenues for enhancing tamarind production and consumption, thereby benefitting all related stake holders in tamarind business, including farmers, industries, handlers and consumers
  • ThesisItemOpen Access
    Standardization of microwave assisted process for preparation of roasted horsegram snack
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2022-04) Mohd Nazim; Sabbu Sangita
    Horsegram represents a major source of protein and dietary fibre in many developing countries. In the industrialized countries, horsegram is gradually being viewed as an alternative source of protein. These days consumers tend to look for food supplies that are ready to eat due to their modern life style, busy schedules and require diet food. Convenient food prepared from whole seeds of horsegram is also not available or commercialized till today. The present investigation was thus aimed to develop a microwave assisted process for ready-to-eat horsegram snack. For optimization of process condition to make horsegram snack from non-germinated and germinated seeds of horsegram, 3-level factorial design was used. For the preparation of snack from non germinated seeds, 2 salts i.e. sodium chloride (NaCl) and sodium bicarbonate (NaHCO3) in a ratio of 1:1 at 3 different levels (1, 2 and 3 %) with 3 levels of temperature (30, 45 and 60° C) were used for soaking experiments. For the development of germinated horsegram snack 3 different levels of temperature (30, 35 and 40° C) with 3 different time periods (12, 18 and 24 hours) were utilized for germination of horsegram seeds. After analysis,1 % of salt level (NaCl:NaHCO3) and 51.27 °C temperature was found to be optimum for soaking condition while horsegram seeds germinated at 34.48° C temperature for 24 hours produced the ideal quality of horsegram snack. After optimization, both the samples were subjected to different microwave roasting conditions (11, 12, 13, 14 and 15 minutes for 350 Watt and 4, 5, 6, 7, and 8 minutes for 500 Watt) and observation revealed that 500 Watt power under microwave roasting for 6 min was the ideal roasting condition for the development of non-germinated horsegram snack while 500 Watt power and 5 minutes of roasting time were suitable for the production of germinated horsegram snack. In a comparative study of horsegram snack among both germinated and non-germinated horsegram snack it was found that germinated horsegram snack contained more nutrition in terms of protein, fibre and total minerals. It was also observed that germinated horsegram had less antinutritional component (oxalate and tannin) as compared to non germinated horsegram snack. Horsegram can be utilized for value addition and development of various convenient and healthy products. This product can be further recommended for commercialization.
  • ThesisItemOpen Access
    Standardization of process for customised instant tea
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2021-12) Barthwal, Riya; Sharma, S.K.
    India is one of the largest producers as well as consumers of tea {Camellia sinensis (L.) O. Kuntze} in the world. Since it is the cheapest of all the beverages available, it has become a regular part of our living, having economic, therapeutic and social importance. Having more than 4000 bioactive components, with polyphenols accounting for one-third of them, tea is known for its various health benefits. There is no standard and universal way to make tea, mostly tea leaves are brewed in hot water before adding other ingredients. Considering the busy lifestyles and hectic schedules of people the brewing time of less than 5 min is also sometimes very long. Further, cleaning utensils used for tea preparation and its straining etc. are much more cumbersome. Also, handling and disposal of wastes generated from tea leaves, tea bags etc. are a mess to handle and discard. The present investigation was thus aimed to develop a hot water soluble liquid tea concentrate which is complete soluble without leaving any residues / turbid matter and which provides option of in-the-cup customization of tea aroma and tea pigments, alongwith other ingredients in liquid form. Tea aroma concentrate (TAC) was obtained by hydro-distillation of commercial black tea with a water : tea ratio of 118:10 and collection of 20 % of the aroma distillate. The non-volatile total soluble solids concentrate (TSSC) were obtained by removal of excess water from leftover of TAC distillation by vacuum evaporation and subsequent extraction of soluble solids with 40 % ethanol and making the concentrate ethanol free under vacuum. For in-the-cup customization of tea, 0.25 mL (5 drops) of TAC and 0.5 mL (10 drops) of TSSC gave a beverage of excellent quality when added to 80 mL of boiling hot water with cardamom oil (0.05 mL), tulsi oil (0.05 mL), ginger juice (1.5 mL), sugar cubes (2) and milk (10 mL).The cost of tea portion excluding all other ingredients, w.r.t. the optimized product, (₹ 0.85 per cup) was only marginally higher than that (₹ 0.75 per cup) for commercially available loose black tea. Upscaling of the technology can be done for further cost reduction. Improvement in packaging and product delivery studies may be undertaken in future to open new avenues for commercialization of in-the-cup customized teas with all liquid ingredients for higher convenience.
  • ThesisItemOpen Access
    Development of instant soup mix from water-chestnut and vegetable waste (Cauliflower & Radish)
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2021-03) Pal, Anjali; Sabbu Sangeeta
    The present investigation was carried out in the Department of Food Science and Technology, G.B. Pant University of Agriculture and Technology, Pantnagar, U.S. Nagar (Uttarakhand) during the year 2018-2021. The objective of the study was to developed instant soup mix powder by utilizing water-chestnut and vegetable waste. The creamish white kernel of water-chestnut used in present study had length, width and weight of 4.50 ± 0.20 cm, 3.63 ± 0.09 cm and 5.26 ± 0.12 g, respectively. The fresh green leaf of cauliflower had 39.96 ± 3.22 cm, 18.73 ± 0.64 cm and 24.16 ± 0.85 g of length, width and weight, respectively while the corresponding values for its stalk was 7.96 ± 0.35 cm, 2.9 ± 0.34 cm and 71.93 ± 2.89 g. The fresh green radish leaf had length, width and weight of 25.80 ± 1.08 cm, 8.26 ± 0.75 cm and 20.70 ± 1.44 g, respectively. The chemical composition of kernel include 75.43 ± 0.13 % moisture, 1.82 ± 0.28 % protein, 0.36 ± 0.21 % fat, 0.94 ± 0.65 % ash, 0.72±0.47 % crude fibre, 21.45 ± 0.04 % carbohydrate, 34.53 ± 0.50 mg/100 g calcium and 1.56 ± 0.15 mg/100 g iron. Cauliflower leaf contained 83.66 ± 2.45 % moisture, 2.88 ± 0.13 % protein, 0.63 ± 0.22 % fat, 1.69 ± 0.06 % ash, 2.36 ± 0.38 % crude fibre, 11.14 ± 2.20 % carbohydrate, 58.26 ± 0.95 mg/100 g calcium, 12.43 ± 0.49 mg/100 g iron and 6.97± 0.50 mg/100 g β-carotene while for its stalk had 90.40 ± 0.10 % moisture, 1.86 ± 0.04 % protein, 0.50 ± 0.02 % fat, 0.59 ± 0.07 % ash, 1.04 ± 0.07 % crude fibre, 6.65± 0.20 % carbohydrate, 3.6 ± 1.57 mg/100 g calcium and 0.63 ± 2.83 mg/100 g iron. Fresh radish leaf had 90.15 ± 0.58 % moisture, 2.08 ± 0.07 % protein, 0.09 ± 0.01 % fat, 1.62 ±0.07 % ash, 1.40±0.13 % crude fibre, 6.06±0.71 % carbohydrate, 2.27 ± 1.76 mg/100 g calcium, 4.80 ± 0.62 mg/100 g iron and 4.11 ± 0.18 mg/100 β-carotene. In this investigation two sets of experiments were designed. The first set of experiment includes optimization of water-chestnut flour and in second set, optimized the levels of leaves. The different levels of water-chestnut flour (5 to 50 g / 100 g) along with other constant basic ingredients like powder of corn flour, tomato, onion, garlic, black pepper, cumin, common salt and cubes of dried vegetables (cauliflower stalk, carrot and pea) were used for making ideal instant soup mix. The soup mix samples prepared by increasing levels of water-chestnut flour show decreasing trend for porosity (80 to 62 %) and solubility (28.51 to 21.17), significantly. Bulk density was slightly increased while true density exhibited slightly decreasing pattern non significantly. Statistical analysis of sensory evaluation indicated that 35 g of water-chestnut level was optimized in soup mix as it achieved highest score for appearance (7.37), odour (7.76), taste (8.33) and overall acceptability (8.17). The optimized level of water-chestnut was used further for the optimization of levels cauliflower and radish leaves (1 to 7 g) in 2:1 ratio. On the basis of sensory evaluation, it can be concluded that 3 g/ 100 g of leaves gained highest score for appearance (8.33), odour (7.96), taste (8.60) and overall acceptability (8.16). true density, porosity and solubility were decreased significantly as the increase in levels of leaves. Statistical analysis revealed that 34 % water-chestnut flour and 3 % leaves were optimum for making perfect instant soup mix powder. The chemical characteristics of the optimized instant soup mix include 8.8 ± 0.3 % moisture, 1.39 ± 0.04 % crude fat, 4.73 ± 1.76 % crude protein, 2.24 ± 0.34 % crude fibre, 2.18 ± 0.53 % ash, 82.90 ± 2.45 % carbohydrate, 363.03 ± 2.71 Kcal calorific value, 53.00 ± 2.45 mg/100 g calcium, 3.80 ± 1.38 mg/100 g iron and 0.46 ± 0.25 mg/100 β-carotene. It can be concluded that water-chestnut, cauliflower waste and radish waste have good amount of nutrients so they can be utilized for development of various value-added products.
  • ThesisItemOpen Access
    Study on preparation of value added products from black soybean grown in Uttarakhand
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2021-02) Dukare, Madhuri Popat; Rai, Sweta
    The present investigation was carried out to determine the suitability of indigenous variety of black soybean (Bhatt) in comparision to popular variety for making soymilk and tofu. This study aimed at standardizing the ideal grinding time (6 min) on the basis of protein content and yield to prepare soymilk from selected varieties. The commercially popular variety of soybean PS-1347 was taken as a control. This study was conducted in the department of Food Science & Technology, Pantnagar, U.S. Nagar (Uttarakhand) during the year 2018-21. These soybean varieties were evaluated for physic-chemical characteristics which revealed that they had a hull content 9.12 to 9.20 per cent, cotyledons 90.12 to 90.79 per cent, bulk density 0.62 to 0.63 g/cc, true density 1.12 to 1.16 g/cc, length 5.13 to 5.93 mm, width 2.93 to 4.23 mm and 1000 grain weight 85.6 to 111.8 g. Varieties contained (in per cent) moisture 9.34 to 9.56, protein 40.95 to 43.83, fat 19.46 to 22.54, ash 5.25 to 5.96. The range of calcium and iron were 258.12 to 279 and 11.05 to 11.88 mg per 100 g of soybean, respectively. Soymilk was subjected to optimized boiling time (20 min) to minimize the beany flavour. Organoleptic evaluation of soymilk prepared from the standardized conditions indicated that Bhatt was liked most by the panellists followed by variety PS -1347. Soymilk prepared using standardized conditions was used for making tofu by using calcium sulphate as coagulant at different concentration (0.2, 0.4, 0.6 per cent) different coagulating temperatures (75, 85, 95 0C). Prepared tofu sample were evaluated organoleptically on the nine point hedonic rating scale. Organoleptic evaluation indicated that among the different coagulating concentrations and temperature 0.4 % and 850 C was found best for making tofu. The content of moisture, crude protein, crude fat, ash, carbohydrate, calcium and iron in the standardized soymilk were 92.81,,3.82, 1.40, 0.55, 1.42, 28.38, 0.77 %; 28.38, 0.77 mg /100 g, respectively. While, corresponding values for standardized tofu by employing 0.4 % calcium sulphate at 85 oC were 59.89, 16.45, 9.13, 6.23, 8.3 %; 152.66, 14.62 mg/100 g, respectively.
  • ThesisItemOpen Access
    Development of extruded snack from barnyard millet, finger millet and horse gram grown in Uttarakhand
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2019-09) Deepshikha; Chopra, C.S.
    The present investigation pertaining to development of extruded snack from barnyard millet, finger millet and horse gram grown in Uttarakhand was conducted in the Department of Food Science & Technology, G.B. Pant University of Agriculture & Technology, Pantnagar, U.S. Nagar (Uttarakhand) during the year 2018-19. Flours of barnyard millet, finger millet and horse gram as used in the present study were subjected to proximate analysis which included estimation of moisture, crude protein, crude fat, crude fibre, ash and carbohydrates. Four composite flour blends with varying proportion of different flours following conditioning were used to make extruded snacks using twin screw extruder and an ideal flour blend was selected on the basis of sensory evaluation. For further improvement in quality of snack response surface methodology (RSM) was used to optimize levels of feed moisture, screw speed and barrel temperature. Results showed that a specific proportion of flours of barnyard millet, finger millet and horse gram can be successfully employed for making extruded snack with overall acceptability score as 8.56 on nine point hedonic scale provided RSM optimized levels of feed moisture, screw speed and barrel temperature are used. Nutritionally, the extruded snack prepared by optimized recipe contained 1.3 times (32.8 %) protein, 4.7 times (369.23 %) calcium and 5 times (100 %) iron when compared with popular extruded snack obtained from market. The developed product also contained relatively negligible fat.
  • ThesisItemOpen Access
    Process optimization for development of instant-chickpea-recepie mix
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2019-09) Badola, Rahul; Sabbu Sangita
    The present investigation was carried out in the Department of Food Science & Technology, G.B. Pant University of Agric. & Tech., Pantnagar, U.S. Nagar (Uttarakhand) during the year 2018-19. The objective of this study was to develop instant chickpea by using Response Surface Methodology (RSM). For optimization of process conditions to make instant chickpea from small as well as large seeded varieties, Central Composite Rotatable Design was used. The process to make instant chickpea involved soaking, cooking and drying. Seeds of both the varieties were soaked in tap water containing 0.5, 1.0 and 1.5 % of each salt Sodium chloride (NaCl), sodium bicarbonate (NaHCO3), and ammonium carbonate ((NH4)2CO3)) at three levels of temperature (30, 45 and 60 °C) followed by washing, cooking and drying for the instantization process. Soaking of small chickpea in salt solution containing 0.59 % NaCl, 0.85 % NaHCO3, and 0.82 % (NH4)2CO3 at 49.81 °C temperature for 217.58 min was found an optimum treatment to produce instant chickpea having cooking time of only 10.27 min. Similarly, soaking of large chickpea in salt solution having 1.07 % NaCl, 0.79 % NaHCO3, and 0.70 % (NH4)2CO3 at 46.53 °C temperature for 270.61 min was optimum treatment to produce instant chickpea with cooking time of only 12.88 min. Results showed that bulk density, true density, 1000 kernel weight, porosity and colour difference were reduced significantly at 5 % level for instant chickpea as compared to raw chickpea for both the verities except length and width. Changes in content of moisture, fat, calcium and iron were non-significant due to preparation of instant chickpea from both verities. In small seeded instant chickpea protein, ash and phosphorus content were reduced but carbohydrate content was increased (P ≤ 0.01). In large seeded instant chickpea ash and phosphorus content were decreased whereas protein and carbohydrate contents showed insignificant difference as compared to raw chickpea. Fibre content in both the verities was increased significantly (P ≤ 0.01) after making instant chickpea. Curry powder for instant chickpea was also developed containing tomato, onion, ginger and garlic powder with spices, corn flour and oil. Ready-to-serve chickpea can be prepared by adding 100 g of instant chickpea and 63.4 g curry powder in 400 ml of boiling water followed by cooking for 11 min for small chickpea and 13 min for large chickpea.
  • ThesisItemOpen Access
    Effect of processing variables on the quality of low fat paneer spread
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2004-07) Sharma, Nirupama; Tyagi, S.M.
    The studies were conducted to optimize processing variables for the preparation of a good quality low fat paneer spread from cow milk. The fat replacers namely whey protein concentrate @ 50 per cent of the fat replaced and maltodextrin @100 per cent of the fat replaced were added to the 3 per cent fat cow milk. The milk was then homogenized at 3000 psi at 65°C. After heating the milk to 90°C, it was cooled to 60°C and coagulated by one per cent citric acid solution to obtain paneer. The paneer was milled and then its moisture content and pH was adjusted to 63 ± 1 per cent and 5, respectively. One per cent salt and 0.2 per cent emulsifier namely trisodium citrate or disodium hydrogen phosphate was dissolved in the calculated amount of water and added to the paneer. After proper mixing, the contents were processed at 82°C for 5 minutes to obtain paneer spread. The product was subjected to chemical, microbiological and sensory evaluation. The results of sensory evaluation revealed that the product prepared under these optimized conditions had a satisfactory sensory quality. The negative effect of lowering fat was nullified by the addition of fat replacers. The product prepared with maltodextrin as fat replacer and disodium hydrogen phosphate as emulsifying salt had significantly (P 0.01) higher sensory scores. The product had a good microbiological quality and no yeast and mold, and coliform could be detected. The total plate count ranged between 6×101 cfu/g to 7 x 101 cfu/g.
  • ThesisItemOpen Access
    Development of low calorie kalakand
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2004-06) Harjai, Namrata; Jha, Y.K.
    The present study was envisaged to develop an acceptable quality of low calorie kalakand by replacing milkfat and sugar with fat replacer (Raftiline) and sugar replacers (Aspartame and Raftilose). On the basis of sensory evaluation of kalakand for colour, flavour and taste, body and texture and overall acceptability, it was found that an acceptable low calorie kalakand can be prepared from buffalo milk of 1 percent fat using 3 percent Raftiline, 0.005 percent Aspartame and 4 percent Raftilose. The shelf life of low calorie kalakand made from optimized levels of fat and sugar replacers was determined at 30 ± 1°C and 5 ± 1°C when samples were packed without and with vacuum . The kalakand samples had appreciably more shelflife at refrigeration temperature (7 days at 5 ± 1° C) than room temperature ( 3 days at 30 ± 1°C). During storage, the pH decreased, whereas titratable acidity, free fatty acids and soluble proteins increased at very slow rate. The microbial analysis of kalakand during storage revealed that all types of microbial counts( the standard plate counts, coliforms and yeast and molds) increased at faster rate at 30 ± 1°C in comparison to the samples stored at 5 ± 1°C. An acceptable quality of low calorie kalakand was developed which was rated superior than control by sensory panel. Low calorie kalakand made from optimized levels of fat and sugar replacers had 27.42 percent reduction in calorific value. The calorific value of optimized kalakand samples was 304.05 kcal/100g which was significantly lower than control (418.95 kcal/100 g).