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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
    Nutritive value and popping quality of some genotypes of finger millet
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2007-06) Chaturvedi, Radhika; Srivastava, Sarita
    Millets are rich sources of dietary fiber, phytochemicals, micronutrients and nutraceuticals and hence also termed as nutricereals .It is well accepted fact that millet consumers suffer less from some of the major physiological disorders such as diabetes mellitus, cardiovascular diseases, constipation, hypercholesterolemic problems, duodenal ulcer and obesity. Finger millet is the third largest crop of Uttarakhand .Finger millet is the richest source of calcium (344 mg/100g).The millet protein has balanced amino acid profile and good source of methionine and cystine. With the changes in scenario of utilization of processed food products and awareness of the consumers about health benefits finger millet has occupied a pride of place because of its functionalities, popping being a simple traditional technology enables to produce ready to eat foods which can be gainfully utilized for the production of low cost nutritious food supplements. The present study was carried out to investigate the physical properties, popping quality, sensory quality and nutritive value of some genotypes of finger millet. Grains of six genotypes (five brown and one amber) of finger millet (Eleusine coracana) were procured from department of plant pathology, College of Forestry and Hill Agriculture, Ranichauri. Analysis of physical characteristics and popping qualities of all six genotypes was done. Nutrient analysis of finger millet flour was done both before and after popping, to evaluate changes in nutrient composition on popping .Popped grains of all six genotypes were analyzed for their sensory quality by nine point Hedonic scale and score card method .The popping percent ranged from 54.0 (VL-315) to 84.0 (PES-400), amber colour genotype PRM-701 exhibited 74.0 percent popping. The results obtained have shown that amber colour genotype contain significantly higher amount of protein and iron than brown genotypes. After popping significant decrease was seen in moisture content. Significant differences were seen in proximate composition among different genotypes but no significant difference was seen before and after popping except in moisture content and energy value. In vitro protein digestibility improved on popping. Prolamin was found the dominating protein fraction in finger millet. No significant difference was found on the basis of sensory quality among all six genotypes in score card method, and nine point Hedonic scale.
  • ThesisItemOpen Access
    Nutritional evaluation of foxtail millet cakes
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2006-06) Gaganjeet Kaur; Srivastava, Sarita
    Foxtail millet is an important crop among all the small millets. It grows well under various agro-climatic conditions. Traditionally grains of foxtail millet are cooked like rice and made into porridge. Studies had been done on incorporation of foxtail millet flour in various products like chapattis, sweets and snacks. In order to increase the utilization of foxtail millet, the present study was undertaken to develop cakes by incorporating different levels of foxtail millet flour. Chocolate cakes with egg and without egg were developed. Foxtail millet flour up to 60 per cent, without use of gluten and up to 100 per cent with 3 per cent gluten was substituted in cakes. All the cakes were evaluated for physical and sensory characteristics. The best acceptable cakes were evaluated for nutrient composition. Results showed that foxtail millet flour contained 10.33% moisture, 2.76% total ash, 4.30% crude fat, 11.81% crude protein and 6.96% crude fibre. Sensory evaluation of cakes on nine point Hedonic scale revealed that all the cakes were acceptable and scores ranged from 7.1 to 8.6. However significantly higher score was observed for cake (with and without egg) containing 30 percent foxtail millet flour. On incorporation of gluten, significantly higher scores were observed for cake, (with and without egg) containing 60 percent foxtail millet flour. Evaluation of cakes for physical characteristics showed that increase in foxtail millet flour in cakes resulted in decrease in volume, breadth, specific volume, uniformity index, volume index and symmetry index. The incorporation of foxtail millet flour in cakes resulted in improvement in nutrient composition. Significantly higher total ash, crude fat, crude fibre and crude protein were observed in foxtail millet flour cake with gluten as compared to control refined wheat flour cake.
  • ThesisItemOpen Access
    Chickpea husk incorporated traditional recipes, their sensory evaluation and intervention for health benefits
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2006-06) Bhatt, Dimple; Kulshrestha, Kalpana
    Dietary fiber is steadily gaining importance in the nutritional world and has emerged as a leading factor in the prevention and treatment of chronic diseases such as hypertension, coronary heart diseases, obesity, diabetes and gastrointestinal disturbances. Thus in view of the above facts the present investigation, was undertaken, to evaluate chickpea husk (a by product of dal mill) for its physico chemical characteristics, nutrient composition along with formulation of fibre rich recipes. The level of incorporation in different recipes was of 0, 5, 10 and 15 per cent chickpea husk in wheat flour for chapati and parantha, the daily items of consumption in North India and level of incorporation was 0, 5 and 10 in idli, vada and dosa in the traditional South Indian food items. The products in different level of incorporation were subjected to sensory evaluation by score card method for different sensory qualities as well as on Nine Point Hedonic Scale to grade for preference. The products with highest level of fibre were compared for consumer acceptability and the best acceptable product was used for intervention trial for health benefit The colour of chickpea husk powder was brown, water absorption capacity was 400 per cent and higher fraction was above 40 mesh size. The husk incorporated wheat flour has significant difference in the optimum water uptake as well as dough and chapati characteristics. The nutritional analysis revealed that chickpea husk contain 13.18 per cent moisture, 0.98 per cent crude fat, 2.68 per cent crude protein, 42.71 per cent crude fiber, 36.82 per cent available carbohydrates, 168 Kcal calorific value, 4.84 per cent total ash, 2.48 mg iron/100g, 4.09 g calcium/100g, 222.2 mg/100g phosphorus, 86 per cent insoluble dietary fibre and 5 per cent soluble dietary fibre. The sensory evaluation revealed highest acceptability for 5 per cent level of incorporation, however 15 per cent level of incorporation evaluated for consumer acceptibity revealed parantha as most accepted product. Thus 15 per cent fiber rich parantha was used for intervention trial for 15 days among subjects and improvement in signs and symptoms was recorded through post survey proforma every third day from the day when study was initiated, which showed significant effect in alleviating the signs and symptoms of constipation. The glycemic index of fibre rich parantha was found to be lower (48.8) in comparison to control parantha (59.9) and suggested it suitability as diabetic diet.
  • ThesisItemOpen Access
    Production and consumption profile of cereals, pulses, fruits and vegetables in Uttaranchal
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2005-01) Vijaya Lakshmi, G.; Bhattacharya, Leena
    The present study was carried out in four districts of Uttaranchal namely Almora, Udham Singh Nagar, Nainital and Tehri Garhwal to study household production of cereals, pulses, fruits and vegetables in selected household of Uttaranchal and per consumption unit availability of these food crops, to study the actual intake of food crops in the selected households and to assess the adequacy of nutrients in the daily diet of households. For each district thirty to thirty five families were chosen for the study. Data was collected by interview method using questionnaire. Results showed that production of total cereals, pulses, fruits and vegetables was highest in Nainital district and lowest in Tehri Garhwal district. Udham Singh Nagar district and Almora district occupied second and third position in production. Per consumption unit availability of cereals, pulses and vegetable was higher than the ICMR recommendations in Nainital district and Udham Singh Nagar district whereas it was lower than the ICMR recommendations in Almora district and Tehri Garhwal district. Per consumption unit availability of fruits was lesser than the ICMR recommendations in all the four studied districts. Percentage adequacy of cereals, pulses, fruits and vegetables was highest in Nainital district and Udham Singh Nagar was in second position in adequacy. Lowest adequacy was found in Tehri Garhwal district. Adequacy of protein, energy, calcium, iron, carotene, thiamin, riboflavin and niacin was less than the RDA given by ICMR in all the studied districts. Adequacy of fat and vitamin C in Nainital district was above the RDA given by ICMR. Production, per consumption unit availability and adequacy was better in small farm families than marginal farm families of all the studied districts.
  • ThesisItemOpen Access
    Comparison of quality of chickpea and wheat grown by inorganic and organic farming
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2005-06) Bora, Preeti; Bhattacharya, Leena
    In past several decades agricultural development focused on the use of modern mechanized external inputs and chemical fertilizers in modern intensive agriculture. This has resulted in damage to environmental resources, focusing therefore at organic farming. “Organic farming” or “Natural farming” includes the concept of raising the produce without the use of synthetic pesticides and chemicals which are called “organic food”, “natural food”, “biological food” or “green food”. The present study has been undertaken with the view to compare the quality including proximate composition, grain and flour characteristics, difference in cooking time, mineral composition and sensory qualities of chickpea (variety Pant G-186) and wheat (variety UP-2338) grown by inorganic and organic farming. Inorganically produced chickpea reported higher 1000 seed weight (174.93 g) and seed volume (15.1 g/ml). High protein content was reported in inorganically produced chickpea (31.94 g/ml). Significantly higher levels of moisture and energy were found in inorganically produced samples of wheat and chickpea (9.80 per cent and 346 Kcal) respectively. In terms of other grain characteristics and proximate composition there was no significant difference between organically produced and inorganically produced samples. No significant difference was observed in term of flour and dough characteristics of wheat flour of both inorganically produced and organically produced samples. Cooking quality was judged by cooking the seeds in open pan (both soaked and unsoaked) and pressure cooking (both soaked and unsoaked). More seeds of inorganically produced chickpea were cooked at 75 minutes, 90 minutes and 120 minutes in open pan without soaking, 45 minutes in open pan with soaking and at 30 and 45 minutes in pressure cooking without soaking but there was no difference in 100% cooking time. The organically produced samples of wheat and chickpea reported higher values of: Iron (wheat-4.634 mg/100g, chickpea-8.846 mg/100g), Manganese (wheat-3.192 mg/100g, chickpea-4.944 mg/100g), Zinc (wheat-3.040 mg/100g, chickpea-2.788 mg/100g). Value for Copper (0.714 mg/100g) and Cobalt (0.070 mg/100g) were higher for organically produced chickpea samples as compared to inorganically produced samples. No significant difference was observed in the values of in-vitro protein digestibility and sensory qualities of chapati made from wheat flour (both organically produced and inorganically produced samples) and dal made from chickpea (both organically produced and inorganically produced samples).
  • ThesisItemOpen Access
    A comparative study on proximate composition, grain characteristics and cooking quality of improved varieties of soybean with local varieties grown in Uttaranchal
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2005-06) Anita; Bhattacharya, Leena
    Soybean has gained global recognition as a food source of immense importance to the health and well being of mankind. Bhatt (black seeded soybean) variety has immense potential in human food on account of its low cost and more production as compared to yellow seeded soybean. The present study has been undertaken with a view to compare proximate composition, difference in cooking time, grain characteristics and flour characteristics of 5 improved yellow seeded varieties (PS 1092, PS 1042, PS 1024, PS 416, PK 262) with black seeded varieties grown in Uttaranchal (Local-1 and Local-2). Higher value for total ash (6.00%) and crude fibre (6.9%) were reported in Local-1 variety. However Local-2 variety had lower values for total ash (4.5%) and crude fibre (6.5%). Significantly lower values for crude fat were reported in the local varieties, 15.0 and 15.20%. Similar results were observed in case of soy flour. PK 262 contained highest protein content (42%) and PS 416 had highest oil content (22.8%). The differences in other parameters were not significant. In terms of grain characteristics local varieties were poor with low seed weight (7.00 g, 5.96 g) and low hydration capacity as compared to improved varieties. PS 1092 with large grain size recorded highest seed weight (12.08 g) and hydration capacity. Cooking quality as judged by cooking the seed varieties in open pan, soaking prior to cooking (3 hrs) and pressure cooking. Local varieties with shriveled seed coats took longer time to cook in open pan than improved varieties. However, in pressure cooking local varieties showed higher percentage of cooked grains with no significant difference in overall cooking time.
  • ThesisItemOpen Access
    Microbial quality in reference to Bacillus cereus of boiled rice in restaurants and roadside dhabas of Pantnagar
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2008-07) Vyas, Shivani; Kushwaha, Archana
    Rice dishes are frequently served in hotels, restaurants small food service establishments and held at ambient temperature. The practice of cooking rice and storing it prior to final serving and the final reheating process produces rice of an unacceptable microbiological quality which poses a risk to health. The present investigation was conducted to study the microbial quality of rice prepared in restaurants and road side dhabas of Pantnagar with reference to Bacillus cereus and the factors leading to microbial contamination so that control measures at critical control points in its preparation process can be suggested. For the present this study all the restaurants and roadside dhabas (n=17) of Pantnagar were interviewed and observed for hygienic and safety process followed in their units. Effect of ambient temperature in Feb. and Mar. and application of control and hygiene measures in Apr. on microbial quality and safety of boiled rice was studied in one volunteer food unit. The samples raw rice and boiled rice; food contact surfaces and water were collected periodically and analysed for total plate count (TPC), total coliform count (TCC) and yeast and mould count (YMC) and Bacillus count (BC) by using standard methods. The results showed that 29 per cent owners were educated up to graduation and above whereas only 3 per cent of the handlers were educated up to graduation. Almost all of the food units (94 per cent) were ranked poor with respect to personal hygiene, unit and environment hygiene and food handling practices and only had fair status. About 88 per cent prepared rice following unsafe and unhygienic practices viz. the preparation of boiled rice in bulk in advance; cooking kept ambient temperature in uncovered vessels. All the microbiological parameters viz. TPC, TCC, YMC and BC showed significant increase (p<0.05) with the change of season, with higher values in summer season. The TPC, TCC and YMC values at second hour of service in Feb. (1.75x103, 2.43x102 and 3.7x102 CFU/g) and Mar. (2.35x103, 4.4x102 and 5.23x102 CFU/g) were found to be significantly (p<0.05) reduced to nil in Apr. due to application of control and hygiene measures. Microbiological status of boiled rice was unsatisfactory in 23 per cent of the food units according to standard. Presence of B. cereus was confirmed in 76 per cent and 61 per cent of raw and boiled rice samples, respectively. Both, TPC (5.7x103, 8.1 x104 and 1.3 x106 CFU/g during one, two and three hour of holding) and TCC (2.7 x102 CFU/g, 9.2x102 and 7.2 x103 CFU/g during one, two and three hour of holding) differed significantly (p<0.05) with respect to holding time of cooked rice. None of the food contact surfaces (>105CFU/g) involved in boiled rice preparation qualified as per sanitary standards. Stored water contained coliforms more than 1100/ml hence it was judged not fit for use. Three critical control points (CCPs) viz. cooking, holding of cooked rice and reheating of cooked rice have been identified for safe preparation of boiled rice. The application of control measures at CCPs in addition to GMP/GHPs can improve the quality and safety of finished product.
  • ThesisItemOpen Access
    Development and evaluation of nutritional quality of soy based noodles
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2008-06) Dimri, Neelam; Shukla, Pushpa
    The consumption of convenience foods is increasing rapidly in developing countries with the improvement of economic conditions. The snack products are quite popular specially among the children and all the age groups because they are fast and easy to cook convenience foods. The popularity of noodles may be due to their low cost, convenience and flavor, but the noodles produced as such are generally considered to be a junk food which does not provide any nutrition to the body, so they can be supplemented with other nutrious foods. Soy flour which is processed from soybean contain about 40-50% protein, low starch and abundantly rich in lysine which is a limiting amino acids in most of the cereals. The noodles can be supplemented with soy flour to make it rich in nutrients. So the present study was designed to incorporate low fat and full fat soy flour at 10%, 15% and 20% to refined wheat flour separately along with control and to extrude noodles as they are popular snack. The seven types of noodles were analyzed for sensory characteristics, along with chemical and physical analysis of soy flour, soy noodles (found to be most accepted after sensory analysis) and control was conducted. Consumer acceptability test of most accepted soy noodles was also conducted among different age groups. The result indicated that low fat soy flour had higher moisture, ash, crude fiber, protein, carbohydrate content. Among minerals calcium, phosphorus and iron content were found higher in low fat soy flour. Invitro protein digestibility was found high in full fat soy flour. The sensory evaluation of soy noodles indicated high acceptance with soy noodles B1 (10% incorporation of full fat soy flour) as most accepted. The comparison between soy noodles and control noodles indicated high ash, crude fiber, crude fat, protein, energy, calcium, phosphorus, iron and in-vitro protein digestibility of soy noodles In consumer acceptability test consumers from16 to 18 years and above 18 years liked the product much in the same way and they accepted the soy noodles more as compared to age group 13 to 15 years. The final reference drawn out can be that incorporation of soy flour enhances the nutrient content and even boost up digestibility of noodles, moreover they are liked by all age group peoples.
  • ThesisItemOpen Access
    Microbial quality of salad in restaurants and road side dhabas of Pantnagar
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2008-07) Pundir, Kranti; Kushwaha, Archana
    Food safety of vegetable salad in restaurants and dhabas is a concern as no heat treatment is given to kill microbes in its preparation and its ingredients are extensively handled during processing and serving. The present study was an attempt to assess the microbial quality of salad preparation in restaurants and roadside dhabas of Pantnagar and the sources of its microbial contamination and suggest critical control points (CCPs) and the control measures to make it safe for consumption. In this study all the restaurants and road side dhabas (n=17) in and around the Pantnagar were interviewed and observed for hygienic and safety process followed in their food unit. Effect of ambient temperature in Feb. and Mar. and application of control and hygiene measures in Apr. on microbial quality and safety of salad was studied in one volunteer food unit. The samples of raw vegetables and salad, food contact surfaces were collected periodically and were analysed for total plate count (TPC), total coliform count (TCC) and yeast and mould count (YMC) and presence of E. coli by using standard microbiological methods. The results showed that only 29 per cent of owners and 3 per cent of the handlers were educated up to graduation and above. Majority of food units (82 per cent) were having poor status with respect to food hygiene and safety and in rest, the condition was even worst. In Mar. mean TPC, TCC and YMC of salad (2.4x105, 1.8x103 and 1.1x103 cfu/g respectively) and raw vegetables (2.9x104, 1.7x103 and 7.6x102 cfu/g respectively) was significantly (p<0.05) higher than that of Feb. (1.4x103, 1.3 x103 and 7.7 x102 cfu/g respectively for salad and 1.3x103, 1.2 x103 and 5.9 x102 cfu/g respectively for raw vegetables) indicating seasonality trend of increase in microbial population with the augment of warm weather. In Feb. and Mar., mean TPC, TCC and YMC of salad was found significantly (p<0.05) higher than that of raw vegetables indicating unsafe handling practiced. In contrast to above in Apr. intervention in hygiene measures resulted in significant reduction (p<0.05) in mean TPC, TCC and YMC of salad as compared to that of raw vegetables. E. coli was not detected in any of the food samples in Feb., Mar. and Apr. The surface swabs of hands of handler, serving dish, working surface, knife, chopping board and spoon showed higher count of TPC and TCC than the standards (>102 cfu/cm2) and these were significantly (p<0.05) higher in Mar. than Feb. Mean TPC and TCC of surface swabs in Apr. was found significantly (p<0.05) lower than that of Feb. and Mar. indicating reduction in microbial load after application of hygienic measures. Tap water used for washing utensils and vegetables had low number of coliforms whereas stored water had high coliform content (MPN count 2400/100ml) than the standard and was found not fit for use. Screening of food units for microbial quality of salad and raw vegetables showed that mean TPC in salads ranged from 104 to108 cfu/g and 104 to 106 cfu/g, respectively. In 70 per cent of food units, mean TPC of salad was more than the standard. Mean TCC in salads and raw vegetables was in the range 102 to 106 cfu/g which is higher than the standard indicating poor hygienic practices followed in these food units. E. coli was detected in salad and in raw vegetables (cucumber and tomato) in 30 per cent and 20 per cent of food units, respectively. All the steps in salad preparation were identified to be preventable CCPs to prevent the proliferation of microorganisms. Thus, application of control measures at all steps in salad making can improve its microbial quality and safety.