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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
    Design and testing of IEC module for reducing under nutrition among women of low income group
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2019-09) Panwar, Yatender Singh; Dutta, Anuradha
    Malnutrition is a term used to refer any condition in which the body does not receive enough nutrients for proper function, it can be both under or over nutrition Undernutrition is defined as the outcome of insufficient food intake (hunger) and repeated infectious diseases. Undernutrition and infection make each other worse, India and the Indian subcontinent is major affected area with this deficiency disease. Almost one in every 4 woman are undernourished in India, according to NFHS-4, 22.9% of Indian women are below 18.5 Kg/m2 of BMI. Undernutrition not only makes a women look thin, and lethargic but does have other consequences too, such as low birth weight baby, anaemia, bone problems, retarded mental growth and renal, hepatic and gastric problems. An Undernourished woman necessarily gives birth to a undernourished child, and thus affecting the quality of human resource in society. Thus it should be dealt with utmost priority. Undernutrition can be treated in two ways, either through dietary approach or by bringing the change in behaviour of people towards food. Since low income group women are mostly prone to the diseases only a modified diet plan does not make a sufficient difference. Right attitude towards food is required. In the present study IEC (Information Education and Communication) approach was used to bring about changes in the knowledge, attitude and practice of undernourished women. The efficacy of the IEC module was tested using a KAP (knowledge, Attitude and Practice) tool. A pre tested questionnaire was used for data collection. The changes were significant at with α = 0.05 level of significance, and the ρ -values for change in knowledge was 3.667E-07, 1.138E-10 for attitude and 1.138E-10 for practice after 15 days of exposure to IEC. Though a decrease in score were seen after 30 days of exposure to IEC still the change in their levels was significant at α = 0.05 and the ρ -values for change in knowledge was 0.0016, for attitude the change in score was 0.0015, and 0.00030 for practice. The study revealed that the right exposure to undernutrition and its health implications and good food cooking practices, substantially increase the knowledge, attitude and practice towards food and health among subjects. However the subjects tend to show poor practise performance, it may be due to social problem or their lack of interest. So a repetitive exposure to knowledge should be given to the vulnerable groups for sustainable improvement in their health.
  • ThesisItemOpen Access
    Development of finger millet muffins using fat replacers
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2019-08) Singh, Richa; Srivastava, Sarita
    Muffins are a popular baked product. Finger millet is rich in fiber and minerals and it can partly substitute refined wheat flour leading to enhancement of nutritive value of muffin. Fat replacers are substances which can be used in place of fat and give probably same texture and sensory attributes as fat. It provides lower amount of calorie. The present study was undertaken on the formulation of muffins incorporating finger millet flour and using blends of papaya, banana and curd as fat replacers. Optimization of muffins was done on the basis of quality parameters. For optimization of muffins, varied levels of fat replacers (papaya: banana: curd) and different combination of baking time and temperature were taken. The nutritional characteristics viz. proximate composition, minerals content and total carotenoid of optimized finger millet muffins formulated with fat replacers were analyzed. Shelf life study was done for 7 days. Consumer acceptability of muffins was also assessed. Texture profile analysis of optimized muffins viz. hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness and resilience were found to be 292.904N, -435g.sec, 0.60mm, 0.45g/mm, 132.18N, 8046.10g.mm, 0.187. The corresponding values of refined wheat flour muffins were found to be 140.71N, -428.28g.sec, 0.71mm, 0.50g/mm, 70.69N, 5121.84g.mm, 0.188. The moisture, total ash, crude fat, crude fibre, crude protein carbohydrate and energy of finger millet muffins formulated with fat replacers were found to be 12.45, 2.22, 4.12, 3.65, 10.29, 66.64 per cent and 347 kcal. The corresponding values of refined wheat flour muffins were found to be 19.68, 1.32, 10.22, 0.58, 8.25, 59.95 per cent and 365 kcal. During the storage period, moisture content in control and optimized muffins significantly increased. Consumer acceptability of control muffins was 8, was liked very much and optimized muffin scored 7.5, liked moderately. It can be interpreted from the current study that incorporation of finger millet flour in muffins increased their nutritive value. Blends of fat replacer enhance the carotenoid content and lower the fat content in optimized muffin. Finger millet muffin formulated with fat replacers was more nutritious compared to control muffins prepared from 100 percent refined wheat flour and fat.
  • ThesisItemOpen Access
    Formulation and nutritional evaluation of multipurpose RTU stuffing using locally grown purple radish and black gram dal
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2019-07) Kabdal, Bhumika; Shukla, Pushpa
    The present study was undertaken for the nutritional evaluation of fresh purple radish and development of a multipurpose Ready-to-Use stuffing from dried purple radish and black gram dal. For the preparation of RTU stuffing dal was processed by two ways, cooking and soaking. Paratha was prepared for the selection of best RTU. The RTU with dried radish and cooked dal came best and was used for nutritional evaluation. The results for proximate composition of fresh purple radish revealed that the moisture content of radish was 92.5 per cent, total ash was 0.68 per cent, crude protein was 0.60 per cent, crude fat was 0.11 per cent, crude fiber was 0.68 per cent, and carbohydrate was 5.43 per cent, energy 25 Kcal/100 g. The mineral analysis showed that calcium content was 26.3 mg/100g, magnesium was 20.42 mg/100g and potassium was 289.67 mg/100g. Phytochemicals evaluated in purple radish root showed Total antioxidant activity was 24.702 TE/100g, Total Phenolic Content was 37.84 mg GAE/100g and Anthocyanins content of purple radish is higher than the white or red radish. It was found to be 163mg/100g. Insoluble dietary fiber of purple radish was 2.52 per cent, soluble dietary fiber was found to be 0.90 per cent total dietary fiber of purple radish was 3.44 per cent. Sensory quality of RTU revealed that RTU made from radish and cooked dal was more acceptable, so it was used for further investigation. The result of proximate composition of multipurpose RTU stuffing revealed that the moisture content of RTU stuffing was 12.37 per cent, total ash 2.02 per cent, crude protein 13.86 per cent, crude fat 1.79 per cent, crude fiber was 8.086 per cent, carbohydrate was 60.88 per cent, energy 301.47 Kcal/100g. The mineral analysis showed that calcium content of multipurpose RTU stuffing was 62.92 mg/100g, magnesium was 57.98 mg/100g and potassium was 574.67 mg/100g. Phytochemicals were evaluated in multipurpose RTU stuffing. Total antioxidant activity was found to be 41.57 TE/100g. Total Phenolic Content was 236.33 mg GAE/100g. Anthocyanins content of multipurpose RTU stuffing was higher than raw radish. It was found to be 225.67 mg/100g. Insoluble dietary fiber of purple radish was 19.85 per cent, soluble dietary fiber was found to be 17.87 per cent. Total dietary fiber of purple radish was 37.72 per cent. The products formulated from multipurpose RTU stuffing, i.e. samosa, paratha, and kachori, were liked by the panelist and were not significantly different from the respective controls.
  • ThesisItemOpen Access
    Nutritional and storage quality evaluation cum product formulation of whole cowpea pod (Vigna Unguiculata (L.) Walp.) and barley husk (Hordeum Vulgare) enriched wheat flour
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2019-07) Urvashi; Dutta, Anuradha
    India is a developing country where Non- Communicable diseases (NCDs) are rapidly increasing. The treatment and management of many of the NCDs is expensive. Therefore, the need of the hour is to control the rate of diseases through diet and physical exercises. Rich sources of dietary fibre include fruits and vegetables, legumes and whole grains. Consumption of Multi Grain Mix Flour (MGMF) is a good alternative for incorporating fibre in the daily diet. MGMF is a type of flour prepared with two or more grains such as barley, flax, millet, oats, wheat. In the present research, MGMF comprising of whole cowpea pod flour, barley husk flour and whole wheat flour was developed. The nutritional characteristics of MGMF and barley husk including proximate composition, minerals content were analyzed. Total dietary fibre, antioxidants and antinutrients were also estimated. Storage quality evaluation using two packaging materials was done for 90 days. For organoleptic evaluation, four products were developed. Cost of the formulated MGMF was also assessed. It can be concluded from the current study that MGMF has good nutritional properties as it contains valuable amount of protein, total ash, crude fibre and physiological energy whereas barley husk was found to be a good functional food having high fibre and ash content. MGMF and barley husk was also found to be rich in dietary fibre. The study also revealed that MGMF had higher content of phosphorus, iron, magnesium and calcium content while barley husk had higher content of manganese. Laminated aluminium pouches gave better results thus were found to be a better option for packaging. Of the four products developed cake was the most preferred item based on sensory scores, followed by biscuits. Cost analysis depicts that the multigrain flour was cheaper when compared to other multigrain mixes available in the market.
  • ThesisItemOpen Access
    Quality evaluation and shelf life study of ready to use nutrient dense soy formulation
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2019-06) Kaviya, K.; Shukla, Pushpa
    Soya bean (Glycine max) being the richest and the cheapest source of dietary protein has been recognized as a boon to the world in alleviating malnutrition. The present research was conducted keeping in view the nutritional profile of soya bean. Percentage recovery of RTU nutrient dense soy formulation was found to be 85 per cent. Quality evaluation of RTU nutrient dense soy formulation reveals that it has high nutritional quality in relation to its protein content (39.2 g), energy value (434 kcal), minerals such as iron (6.16 mg/100 g), magnesium (370.33 mg/100 g), calcium (210.66 mg/100 g), phosphorus (471.33 mg/100 g) and zinc (2.92 mg/100 g) and antioxidant properties which include total phenols (1.28 mg GAE/g ) and total flavanoids (0.62 mg RE/g). The storage stability of RTU nutrient dense soy formulation was studied for 3 months at an interval of 15 days using polyethylene bag and laminated aluminium pouch under ambient temperature (20 – 25 °C). The values of biochemical parameters (moisture, free fatty acid, peroxide value and reducing sugar) and microbial load (total bacterial count) of RTU nutrient dense soy formulation in both the packaging materials were observed to be within the permissible limit. However, the laminated aluminium pouch was found to be more effective packaging material due to its slower rate of increase in the values of biochemical parameters and microbial load. The mean score of sensory attributes also showed that the laminated aluminium pouch is more effective packaging material for RTU nutrient dense soy formulation as compared to polyethylene bag. Product development using RTU nutrient dense soy formulation was also done. Sensory evaluation of soy fortified biscuits revealed that the biscuits incorporated with 30 per cent soy flour and 10 per cent defatted coconut flour was the most acceptable combination. The nutritional composition of formulated biscuits (on computational basis) revealed that with an increase in the level of soy flour incorporation, the values of total ash, crude fat, crude fibre and crude protein increased whereas the values of moisture and carbohydrate decreased. Thus from the present study, it is concluded that the RTU nutrient dense soy formulation can be stored safely in laminated aluminium pouch for a period of 90 days under ambient conditions and it can be used to formulate various value added products.
  • ThesisItemOpen Access
    Assessing potential of processing guava to powder in order to reduce the losses and its use in bakery products
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2019-02) Negi, Roopam; Kulshrestha, Kalpana
    Guava (Psidium guajava) fruit being climacteric is highly perishable. Therefore there are high chances it may get spoiled and hence go through pre and post-harvest losses due to improper handling and also rainy season is highly responsible for it. Dehydration is the best technique that can be used to reduce the losses. Madhya Pradesh, Uttar Pradesh, Bihar, Maharashtra, West Bengal and Punjab are the major guava producing states in India. In Uttarakhand the total guava producing area is 261.7 thousand hectares and total production is 3648.2 thousand metric tonnes. In the present study per cent yield was estimated for guava powder of both varieties- white variety (Pant Prabhat) it was 18.43 per cent and pink variety (Lalit) it was 22.5 per cent. Evaluation of nutritional value of guava powder for both varieties was done. Total dietary fibre content of Pant Prabhat and Lalit was 55.3 per cent and 53.2 per cent respectively. The DPPH radical scavenging activity Pant Prabhat and Lalit was 87.03 per cent and 84.43 per cent respectively. Also minerals estimation was done and it was found that average calcium, iron, phosphorous content of Pant Prabhat is 42.66 mg, 0.4mg and 165.33 mg per 100 g respectively and average calcium, iron, phosphorous content of Lalit is 40.66 mg, 0.3 mg and 160.33 mg per 100 g respectively. Sensory evaluation of formulated baked product revealed that guava powder biscuits are slightly acceptable than control biscuits whereas there was not much difference found between guava powder rusks and control rusks but it was found that flavor of rusks was enhanced.
  • ThesisItemOpen Access
    Development and quality evaluation of sorghum and oyster mushroom blended wheat based vermicelli
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2018-05) Tamilselvan, T.; Kushwaha, Archana
    India is one of the fastest growing markets for ready to cook foods viz. noodles, vermicelli, pasta and other extruded products. Refined wheat flour is commonly used in wheat based extruded products. Protein quality of wheat is low as it is deficient in essential amino acid lysine. Value addition of wheat is important without altering nutritional composition, cooking qualities and sensory characteristics. Sorghum (Sorghum bicolor L. Moench) is widely consumed in developing countries like India as staple by poor people. Sorghum protein is deficient in lysine like any other cereal, but processing methods like fermentation have shown potential in improving its lysine content due to microbial growth. Oyster mushroom (Pleurotus florida) contains high protein, fibre and all essential amino acids required for humans and therefore can serve as a supplement for cereals to meet out the deficiency of lysine. The present study was undertaken to develop vermicelli using fermented sorghum flour (FSF) and oyster mushroom powder (OMP). Box-Behnken design in response surface methodology was used for optimization of level of ingredients. The effect of independent variables, whole wheat flour (50-70 g) (X1), guar gum level (0-2 g) (X2), blend ratio (FSF: OMP) (2:1 to 4:1)(X3) on the responses viz. cooking time (min.), total solid loss in gruel (%), lysine content (g/16 g of N) and overall acceptability were studied. Responses varied from cooking time (4.53 to 5.9 min.), total solid loss in gruel (8.87 to 15.82 per cent), lysine content (1.55 to 4.04 g/16 g of N) and overall acceptability (5.9 to 8 on scale of 9). Optimization revealed that whole-wheat flour (70 per cent), guar gum (1.18 per cent), blend ratio (FSF: OMP) (20.05g: 8.8g) could be used for preparation vermicelli with high nutrient quality without compromising its taste and acceptability. Optimized vermicelli was significantly superior than the control in terms of crude protein (12.25 vs. 10.94%) and fibre (2.83 vs. 2.37%) content. Lysine content (3.524±0.03, 1.934±0.09 g/16 g of N), in vitro protein digestibility (65.483±1.19, 69.353±1.41%) and tannin content (0.993±0.04, 0.895±0.02 mg TAE/100g) was observed in optimized and control vermicelli, respectively. Sensorially the optimized vermicelli scored lower for all sensory characteristics but the differences for each parameter were non-significant (p<0.05). Storage study showed that 600 gauge thick packets had good storability for vermicelli for 2 months at room temperature. It can be concluded from the present investigation that fermented sorghum and oyster mushroom can be successfully utilized for the preparation of vermicelli for enhancing lysine content without affecting cooking and sensory quality.
  • ThesisItemOpen Access
    Formulation of quinoa biscuits and its evaluation for nutritional quality and glycemic index
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2018-05) Malik, Rushda Anam; Srivastava, Sarita
    Quinoa is a gluten free grain which has high nutritional value. The present study was conducted to formulate quinoa biscuits. Box Behnken model of response surface methodology (RSM) was used for optimization. Optimization of quinoa biscuits was done on the basis of quality parameters. The nutritional, textural, color and sensory evaluation of the optimized quinoa biscuits was done. For optimization of process, 17 different combinations of fat percent (X1), refined wheat flour (RWF): quinoa (X2) and baking time (X3) were taken. The effect of independent variables, fat (22- 30g), RWF: quinoa (1:1 to 2:1) and baking time (20 to 30 minutes) on the responses viz. Color difference, sensory evaluation (overall acceptability), crude protein and hardness were investigated. The color difference (ΔE) of quinoa biscuits ranged from 8.79 to 12.57. Sensory evaluation on the basis of overall acceptability varied from 5.7 to 8.The crude protein content ranged from 7.24 to 8.76 per cent. The hardness of quinoa biscuits varied from 5.75 to 57.8 N. On the basis of optimized conditions (X1 = 24.39g X2 =1:1 and X3 = 29 min) quinoa biscuits were formulated. Control refined flour biscuits were also prepared with almost similar conditions for comparison. The moisture, total ash, crude protein, crude fat, crude fibre carbohydrate and energy of quinoa biscuits were found to be 4.75, 2.33, 8.51, 21.3, 3.12, 59.9 per cent and 465 kcal/100g, respectively. The corresponding values for refined wheat flour biscuit were 4.32, 1.24, 5.86, 22.1, 1.2, 65.28 percent and 482 kcal/100g, respectively. A significant difference for color difference and hardness while, non-significant difference for sensory evaluation was observed in refined wheat flour biscuits and quinoa biscuits. The glycemic index of refined wheat flour biscuits and quinoa biscuits was found to be 61.7 and 46.1, respectively.
  • ThesisItemOpen Access
    Physicochemical and organoleptic evaluation of vegetable cowpea (Vigna unguiculata (L.) Walp) pods, shells and seeds
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2018-06) Tiwari, Deepa; Dutta, Anuradha
    Vegetable cowpea” refers to varieties of cowpea grown for their immature pods. Cowpea (Vigna unguiculata (L)Walp) belongs to the family Leguminosae and genus Vigna. Cowpea is a versatile and nutritious crop. All the parts of this plant are edible. In this study two varieties of vegetable cowpea viz. Pusa Sukomal and PVCP-20 were studied in three different forms (pods/shells/seeds). The maturity status of the pods of both varieties was monitored. The nutritional characteristics of different forms of vegetable cowpea including proximate composition, Minerals content were analyzed. Dietary fiber and antinutrients were also estimated by using appropriate procedures. For the organoleptic evaluation of the different forms of vegetable cowpea two types of cooking techniques were optimized. It can be interpreted from this study that the both varieties of vegetable cowpea viz. Pusa Sukomal and PVCP-20 are nutritious with the former being rich in macronutrients and the latter being rich in micronutrients. The three different forms of cowpea differed from each other nutritionally as well as in their antinutrient content. Shells of cowpea are rich in dietary fiber, so they have potential for being used as a component of fiber rich foods. Seeds are nutrient dense as compared to pods and shells. However they possesses higher antinutritional principles as compared to other forms i.e. pods and shells. Organoleptically seeds of Pusa Sukomal were preferred over other forms. It is revealed from the study that Pusa sukomal seeds are nutritionally and organoleptically superior as compared to other forms used in this study.