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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 biofortified maize (QPM) noodles and assessment of postprandial effects in diabetics
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2019-07) Vandana; Srivastava, Sarita
    The present study was conducted to formulate Quality Protein Maize (QPM) noodles using Vivek QPM 9 variety and to evaluate is quality characteristics and postprandial effects in diabetics. QPM grains were undergone the process of nixtamalization. Results on physical properties showed that untreated QPM grains had higher values for thousand kernel weight, thousand kernel volume, hydration capacity, bulk porosity and true density while hydration index and bulk density of treated QPM grains was higher. Total flour recovery was higher for untreated QPM flour. Functional properties results showed that untreated QPM flour had significantly higher water absorption capacity, oil absorption capacity and bulk density while least gelation concentration was higher in RWF and gelatinization temperature was significantly higher for both untreated and treated QPM flour. Nutrient analysis indicates that untreated QPM flour had significantly higher amount of crude fat, crude fibre and energy value while treated QPM flour had significantly higher value of total ash and calcium content. Crude protein content and carbohydrate content was significantly higher in RWF. Iron and zinc content was significantly higher in both untreated QPM flour and treated QPM flour. Non significant difference has been found in copper content in all the three samples. Box Behken design in response surface methodology was used for optimization of level of ingredients. Optimization revealed that QPM: RWF (1:1), gluten (12g) and water (53 ml) used for dough making could be used for preparation of noodles. Optimized QPM noodles was significantly superior than the control RWF noodles in terms of total ash, crude protein, crude fat, crude fibre while carbohydrate content of RWF noodles was significantly higher than QPM noodles. Calcium, iron and zinc content of optimized QPM noodles were significantly higher than control noodles. Antioxidant activity, total dietary fibre, tryptophan content, lysine content and in vitro protein digestibility was significantly higher in optimized QPM noodles. Non significant difference has been observed in hardness and sensory qualities of both the types of noodles. The cooking quality parameters of optimized QPM noodles was significantly higher. Results of consumer acceptability revealed that QPM noodles were accepted among the mass. Keeping quality results showed that QPM noodles can be stored upto 90 days at room temperature in LDPE and aluminum laminated packets. Optimized QPM noodles showed significantly low glycemic index. Therefore, it can be concluded that QPM can be successfully utilized for the preparation of noodles for enhancing lysine content without affecting sensory quality and are suitable for protection and control of diabetes. The postprandial effects of noodles in diabetics showed lower rise in blood glucose levels compared to RWF noodles.
  • 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
    Cultural beliefs affecting dietary practices of pregnant and lactating women in Kumaon region of Uttarakhand
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2018-07) Joshi, Alpana; Kulshrestha, Kalpana
    Present study was done in three districts of Kumaon region of Uttarakhand. Districts were: Nainital, Bageshwar and Udham Singh Nagar. The objectives of study were cultural beliefs prevailing among the women related to food intake followed during antenatal and postnatal period, impact of cultural beliefs on nutritional status of women, birth weight of infants and lactation performance and develop appropriate module for creating awareness among women for regarding correct feeding during pregnancy and lactation. Sample selection was done by selecting; two blocks from each districts with consideration of urban and rural area and respondents with the help of ASHA worker. For data collection structured and pretested interview questionnaire was used. Total 403 women were surveyed in which 206 women were pregnant and 197 were lactating. Result showed that 86.41 percent pregnant and 91.37 percent lactating women were excluding food items from their diet. 84.75 percent and 66.95 percent non vegetarian women exclude non vegetarian food (meat, fish, chicken etc) and eggs during pregnancy same as 81.25 percent and 87 percent non vegetarian lactating women exclude non vegetarian food and eggs. The majority of women have to change their food habits during pregnancy and lactation. Different food items which have been avoided during pregnancy were non vegetarian food, whole pulses, curd and buttermilk, fruits (mango, banana, papaya, pine apple etc), millets, nuts, vegetables (brinjal, green leafy vegetables etc.), hot foods. Foods which were being avoided during lactation were whole pulses, fruits (all types because considered as cold), curd and buttermilk, rice, millets, nuts, vegetables (green leafy vegetable, peas, colocasia, cauliflower, cabbage cucumber, raw tomato, potato, egg plant) and cold food. During pregnancy it was found that the guidance by mother negatively affects the incremental weight gain could be associated with avoidance of protein rich foods as indicated in food avoidance list above. Cultural beliefs regarding food exclusion was strongest factor affecting the birth weight of infants and intake of special preparation after the delivery was highly associated with the exclusive breast feeding and breastfeeding performance and beliefs regarding food exclusion was associated with the breast feeding performance. Nutrition education was provided to the women who were excluding food. After imparting the nutrition education the knowledge of mothers was improved.
  • ThesisItemOpen Access
    Nutritional evaluation and processing of black soybean (Glycine max) for its therapeutic effect in ameliorating lipid profile and menopausal symptoms of hypertensive women
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2018-08) Dobhal, Neetu; Raghuwanshi, Rita Singh
    Black soybean, a variety of soybean (Glycine max (L.) Merrill) with black seed coat, is produced in 5734 ha area of Uttarakhand. Literature still lacks in data related to nutritional and health enhancing properties of black soybean, therefore, the present study was undertaken to assess the effect of different processing techniques (soaking, germination and boiling techniques) on physical and functional properties, nutritional and antinutritional content and total antioxidant activity of black soybean along with the assessment of its therapeutic effect in ameliorating the lipid profile and menopausal symptoms of hyperlipidemic postmenopausal women. The results showed that black soybean possess good functional properties such as swelling, foaming and emulsion capacities and protein solubility, which are beneficial in improving textural and quality characteristics of the food products. The proximate analysis revealed that germinated black soybean flour was found to have significantly higher ash (7.40%) and crude fibre (8.23%) content than other three flours while raw black soybean flour was found to have highest crude fat (19.25%) and physiological fuel value (451.29 kcal/100g). Data on mineral composition showed highest amounts of calcium (336.19 mg %), iron (15.58 mg %), copper (2.51 mg %) and magnesium (290.42 mg %) in germinated flour had while boiled black soybean flour was highest in zinc (5.75 mg %) content. Raw black soybean flour had highest content of all antinutritional factors, which reduced with processing. Germinated flour had lowest content of phytates, tannins and oxalates while oligosaccharides and TIA were found lowest in boiled flour. The total dietary fibre, in-vitro protein digestibility and in-vitro iron bioavailability of black soybean flours ranged from 36.57-44.63 per cent, 48.02-60.72 per cent and 8.64-44.65 per cent with significantly higher values in germinated flour, followed by soaked, boiled and raw flours. Total antioxidant activity was highest for raw black soybean flour. Intervention of raw and germinated black soybean flour in hypertensive postmenopausal women for 90 days showed significant improvement in their blood pressures, lipid profile parameters and fasting blood glucose levels (only in diabetic subjects). Menopausal symptoms under physical, psychological and vasomotor domain showed significant improvement with dietary intervention while symptoms of vaginal health and sexual domains didn’t show any significant improvement. Therefore, it can be concluded that regular consumption of black soybean flour is beneficial in ameliorating the lipid profile and menopausal symptoms among hypertensive postmenopausal women.