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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
    Comparative study on nutritional composition of raw and germinated quinoa (chenopodium quinoa) flour and development of ready-to-eat (RTE) snack
    (G. B. Pant University of Agriculture and Technology, Pantnagar, 2022-09) M. Anuhya; Dobhal, Neetu
    Quinoa (Chenopodium Willd.) is a gluten-free nutrient-dense pseudocereal. In the present study, quinoa was germinated to observe its effect on physical and functional properties, nutritional and antinutritional content and total antioxidant activity. The results showed that germinated quinoa possessed good functional properties like water absorption capacity, oil absorption capacity, emulsion capacity and stability, foaming capacity and foam stability, which are beneficial in product development. Proximate analysis revealed that the crude protein and crude fiber content of germinated quinoa flour (13.6 and 7.16%) was higher than raw quinoa flour (13.4 and 4.01%). Moisture, total ash, crude fat and carbohydrate content of raw quinoa flour (11.01, 2.22, 5.2, and 64.15%) was higher than germinated quinoa flour (9.03, 1.55, 4.3 and 64.34%). Data on mineral composition revealed that germination of quinoa led to significant increase of 49, 33.87, 18.38 and 13% in iron, calcium, potassium and phosphorus, respectively. Dietary fiber and in-vitro protein digestibility of germinated quinoa flour was significantly higher than raw quinoa flour. The findings showed that all antinutritional factors decreased significantly on germination while antioxidant activity increased. Among the different combinations of whole wheat flour and quinoa flour for developing waffles, the waffles developed with 100% raw quinoa flour and 60% germinated quinoa flour were found most acceptable on the basis of sensory evaluation. One serving of 100% raw quinoa flour waffles and 60% germinated quinoa flour waffles provided around 9-13 % of RDA of energy and 17-26 % of RDA of protein for children of age 7-12 years. Therefore, it can be concluded that this nutrient-dense snack can be considered a healthy alternative in the fast changing world, where lifestyle disorders, especially in the children are becoming a major problem
  • ThesisItemOpen Access
    Formulation and nutritional quality evaluation of hemp seed (Cannabis sativa l.) incorporated composite flour and its use for development of high protein, high fibre and low glycemic index products
    (G. B. Pant University of Agriculture and Technology, Pantnagar, 2022-11) Singh, Diksha; Raghuvanshi, Rita Singh
    The present study was conducted to evaluate the physical and nutritional properties of whole hemp seed, to analyse the functional and nutritional properties of hemp seed incorporated composite flour with the objective to develop high protein, high fibre composite flour and their products viz; paratha, mathri and cookies having low glycemic index and to assess its sensory and nutritional quality evaluation of these developed products. The physical properties of hemp seed were analysed and reported as thousand seed weight (19.2g), thousand seed volume (18.66ml), hydration capacity (0.034 g/seed), swelling capacity(0.07ml) and bulk density (0.56g/ml). The proximate analysis of whole hemp seeds revealed that total ash was 7.07%, crude protein was 20.40%, crude fat was 28.70% and crude fibre was 26.96%. Total dietary fibre, in vitro protein digestibility, total phenol content, DPPH% inhibition and a-tocopherol content were found to be 26.58 g/100g, 66.69%, 221.31 mgGAE/100g, 68.27% and 0.05 mg/100g, respectively. Results showed that composite flour possess good functional properties which are important in improving the textural and quality characteristics of developed products. Composite flour had higher water absorption capacity (179.63 ml/100g) and low oil absorption capacity (99.15 ml/100g) in comparison to whole wheat flour. Nutrient analysis of composite flour revealed crude protein 17.06%, crude fat 7.30%, total dietary fibre 21.37 g/100g, in vitro protein digestibility 76.70%, higher bioactive compounds i.e., total phenol content 223.51 mgGAE/100g and DPPH% inhibition75.24%. Fatty acids in composite flour was7.8%. Results of sensory parameters showed 20% incorporation of hemp seed and chickpea flour and 10% of corn silk powder were accepted in developed products. Results of nutritional analysis revealed that composite flour paratha had significantly higher amount of nutrients than control paratha made of wheat flour. It had total ash 2.57%, crude protein 15.28%, crude fat 7.69%, dietary fibre 14.71g/100g, in vitro protein digestibility 74.72%. Similarly, nutrient analysis of composite flour mathri had significantly higher amount of nutrients crude protein 12.76%, dietary fibre 13.28g/100g, in vitro protein digestibility 73.86% as compared to control mathri. Likewise, composite flour cookies were nutritionally superior than whole wheat flour cookies (control) with reference to protein 13.14%, crude fat 25.30%, dietary fibre (14.13g/100g), in vitro protein digestibility 73.60%. Results of percent contribution in meeting RDA of protein and fibre for adult men and women revealed that one serving of paratha, mathri and cookies were able to meet FSSAI requirement (20% of RDA for protein and 6g/100kcal for fibre) to label it as high protein and high fibre. Hemp seed incorporated composite flour products with different cooking methods showed significantly low glycemic index value for cookies (40.84), paratha (51.05) and mathri (52.31). Thus, it can be concluded that whole hemp seeds had good quality protein, good fat and it is high in dietary fibre content. Hemp seed incorporated composite flour products have fulfilled the FSSAI nutrition claim for high protein, high fibre and low glycemic index.
  • ThesisItemOpen Access
    Nutritional evaluation and optimization for development of giloy (Tinospora cordifolia) incorporated product
    (G.B. Pant University of Agriculture and Technology, Pantnagar, District Udham Singh Nagar, Uttarakhand. PIN - 263145, 2022-08) Joshi, Himani; Awasthi, Pratima
    The present study was designed to evaluate the stem powder of giloy for its nutritive quality; optimization of salt roasting of Bengal gram; incorporation of the stem powder of giloy in order to develop and optimize sweet balls using RSM and to determine the nutritional and keeping quality of the giloy incorporated sweet balls. With regards to phytochemical screening of the stem powder of giloy the water extract was found to have presence of all phytochemicals (alkaloids, glycosides, saponins, phytosterols, tannins and resins) whereas ethanolic and methanolic extract had absence of saponins and resins. The proximate evaluation of the stem powder of giloy revealed that the moisture (4.57), crude fat (1.77), crude protein (6.97), crude fiber (21.98), total ash (6.89), carbohydrates (57.80) and energy value (275 kcal/100g) respectively. Data on mineral composition reported good calcium, magnesium, phosphorus and copper content. Total dietary fiber content was found to be 6.42 g/100. The starch, total and reducing sugar, total and β-carotene content were also found in good content. Phenolic and flavonoid content were 1.91 mg GAE/g and 1.34 mg RE/g and antioxidant activity was 57.83 mg TE/100g. Fatty acid profiling revealed 23.40, 14.41, 20.30 per cent SFA, MUFA and PUFA content. Amino acid profile reported three main amino acids in the giloy stem powder. Central Composite Rotatable Design of response surface methodology was used for optimization of salt roasting of bengal gram. Optimization revealed that 78g (15.6% of 500g salt) bengal gram and 189˚C were optimum condition for salt roasting of the bengal gram. Box- Behnken design in response surface methodology was used for the development of giloy stem powder incorporated sweet balls. Optimization revealed that 5:5 roasted sesame seeds: bengal gram flour, 12g of ghee or 24% of the dry ingredients and 15g giloy stem powder or 30% of the dry ingredients could be utilized comprehensively for preparation of giloy stem powder incorporated sweet balls. The optimized giloy stem powder incorporated sweet balls was nutritionally superior that the control sweet balls. Giloy stem powder incorporated sweet balls showed significantly higher amount of total ash, crude protein, crude fiber content and good calcium, zinc, phosphorus and magnesium content. The in vitro protein digestibility (19.83 %), dietary fiber (5.65 g/100g), starch (68.37 g/100g), phenolic content (124.52 mg GAE/g), flavonoid content (97.51 mg RE/g), antioxidant activity (41.51 mg TE/100g) as compared to the control sweet balls. Fatty acid profiling revealed 5.00, 9.925, 6.54 per cent SFA, MUFA and PUFA content. Keeping quality of giloy stem powder incorporated sweet balls was estimated by analysing the moisture content, total plate count, free fatty acid, peroxide value and sensory quality at an interval of 15 days for a period of 60 days. Results from keeing quality showed that giloy stem powder incorporated sweet balls can stored up to 45 days at room temperature in aluminium foil laminate packets without any adverse effect on sensory quality. Therefore it was concluded that giloy stem powder incorporated sweet balls can be utilized successfully for inclusion in daily diet.
  • ThesisItemOpen Access
    Study on nutrition and health related practices of schools in association with nutritional status and knowledge of early adolescents in Dehradun district
    (G.B. Pant University of Agriculture and Technology, Pantnagar, District Udham Singh Nagar, Uttarakhand. PIN - 263145, 2022-04) Belwal, Ekta; Kushwaha, Archana
    Adolescence is the period of transition between childhood and adulthood. healthy lifestyle habits acquired at this age prevent childhood alnutrition and also reduce risk of developing ncds in adult life. in this regard, school can act as a place which not only serve as an easy access point to target actions oriented towards improving child malnutrition but can also bring together all the stakeholders of the society associated with children health. therefore, a cross sectional study was conducted to assess the nutrition and health related practices followed in schools (n=60, 30 government and 30 private) of dehradun district and to identify which nutrition and health related practices followed in schools are predictors of malnutrition and good nutrition knowledge among school going early adolescents. schools were scored based on the nutrition and health related practices followed therein to categorise them as ‘average’, ‘above average’ and ‘below average’ schools. a validated tool with optimal reliability (cronbach's α =0.729 and test-retest reliability coefficient =0.79) was developed to assess the nutritional knowledge (n=397) of early adolescents (10-14 years) selected from ‘above average’ and ‘below average’ schools. also, their nutritional status was assessed through anthropometry, dietary assessment and presence of signs and symptoms of nutritional deficiency. apart from school category (‘above average’ and ‘below average’) results were also analysed based on gender (boys and girls) and school type (government and private). Univariate logistic regression analysis were performed to find association between nutrition and health related practices of schools (independent variables) with nutritional status (wasting, stunting and overweight) and nutritional knowledge of early adolescents. independent variables which were found to be significantly associated were further analysed through multivariate regression analysis to find predictors of wasting, stunting and obesity and good nutrition knowledge among early adolescents. based on performance of schools for nutrition and health related practices followed in them and their practices score, 70 per cent were in ‘average’ category whereas rest of the schools were equally distributed in ‘above average’ and ‘below average’ categories (15% each). both in ‘above average’ and ‘average’ categories percentage of government schools was higher (76.67% and 20% respectively), but in ‘below average’ category of schools percentage was higher for private schools (26.67%). average nutritional knowledge score of school going early adolescents was 34.02 ±4.67 (total score=48) and majority of early adolescents (88.7%) had fair to good nutrition knowledge level (>60% score). girls (or=2.35) and early adolescents from private schools (or=2.82) had better nutrition knowledge but school category wasn’t found to be associated. overall prevalence of stunting, wasting, obesity (overweight and obese) and abdominal obesity among early adolescents was found to 7.05, 23.43, 9.32 and 8.31 per cent respectively. under-nutrition (stunting & wasting) was predominant in government schools. while provision of an adequate eating environment (or=0.45) and presence of physical education teacher (or=0.54) in schools were found to be as predictors having protective effect on underweight prevalence, likelihood of stunting was less if early adolescents were studying in a private school (or=0.20). on the other hand over-nutrition (obesity & abdominal obesity) was high in private schools, and per week allocation of physical activity period (of 30-45 min) was found to as best predictor of overweight prevalence among early adolescents (lowest odds in schools providing daily physical activity period). abdominal obesity was prominent in boys (11.11%) compared to girls (5.26%). none of the anthropometric indices (bmi-for-age, height-for-age and waist-height-ratio) were found to be associated with the category of schools. clinical examination revealed the presence of anaemia, pem and b-complex deficiencies being more prevalent in early adolescent girls than boys. school practices such as involvement of school in any nutrition/health promotion program, presence of health committee in school, provision of school meals in an adequate eating environment, regular growth and health monitoring of children and conducting of health monitoring by medical practitioners, presence of physical education teacher (pet) in staff, and ifa supplementation at schools were also found to be associated with the nutritional status and nutritional knowledge of early adolescents on univariate analysis. in schools, existence of a health and nutrition policy, delivering appropriate physical and nutrition education, regular health monitoring, and provision of a safe and hygienic environment at school can be promising for improvement of nutritional status of early adolescents.
  • ThesisItemOpen Access
    Development and quality evaluation of ready to cook snack vadiyalu from black rice (Oryza sativa L.)
    (G. B. Pant University of Agriculture and Technology, Pantnagar, 2022-07) Inumala, Chandini; Kushwaha, Archana
    Black rice is a pigmented rice variety which is nutritionally superior over other rice varieties. Even it’s packed with many nutrients, it’s consumption is low in India due to the lack of awareness among people. Two black rice varieties BPT2841, Kalabati and one white rice MTU1121 grown in Andhra Pradesh were used for the study as the scientific data regarding nutritional and phytochemical profile of these varieties is limited. Rice varieties were subjected for the evaluation of their physical, milling, cooking, chemical and phytochemical properties using standard methods. Vadiyalu, a popular traditional snack of Andhra Pradesh was prepared out of these varieties and subjected to the nutritional and organoleptic evaluation. Rice grains under study therefore stand a good chance to be preferred by Indian consumers as they long slender type.The bulk density of paddy of both black rice varieties was lower than that of MTU1121 and hence they may require larger silo space as compared to MTU1121 for the same weight.Only local black rice variety Kalabati(23.82g) could qualify as desirable on the basis of thousand grain weight as value below 20g indicated the presence of immature, damaged or unfilled grains.Hulling and milling recovery percentage are found to be maximum in Kalabati (77.89 and 73.94%, respectively). The head-rice recovery percentage was found to be maximum in both black rice varieties (54.94 to 56.47%) when compared to white rice variety (52.31%). Milling efficiency percentage was also found to be maximum among black rice varieties (57.84 to 57.88%). Cooking time was maximum for BPT2841 (40.35min) and minimum for Kalabati (32.25min). Water uptake ratio was maximum for white rice (3.00) and minimum for Kalabati (2.17) which is the main reason that Kalabati required less water to make a soft dough during product development when compared to other rice varieties. Gruel solid loss was maximum in Kalabati because of its shape which could be lead to the leaching out of nutrients during cooking. Volume expansion ratio was found to be maximum in white rice (2.97) whereas similar in black rice varieties (1.71 to 1.76). Crude fat content of black rice varieties (1.47 to 2.54%) was comparatively high than white rice (0.75%). Crude protein content was found to be 1.6 times more in black rice than white rice. Crude fiber was found to be 2.5 to 3.9 times more in black rice than white rice. Total ash was found to be two times more than white rice. Starch content of white rice was found to be maximum in white rice (84.75%) than black rice varieties (76.53 to 80.89%). Dietary fiber content of black rice was found to be 4 times more than white rice (2.18%). Energy provided by white is comparatively more than black rice. Both black rice varieties were significantly superior over white rice in nutritional and phytochemical composition. Vadiyalu made of BPT2841scores maximum in sensory evaluation over white rice. Nutritionally, products made of black rice were superior over product made of white rice. Siginificant loss of anthocyanin after cooking was observed which needs to be stabilized for better nutritional quality. Dietary fiber, mineral content, total phenolic content, total flavonoid content, DPPH radical scavenging activity and anthocyanin content of both black rice varieties were much higher than control. Even though both black rice varieties were nutritionally rich, BPT2841was more feasible for the preparation of Vadiyalu because of its intermediate amylose content. Kalabati, because of its sticky nature made it difficult to formulate the product after cooking. Even though black rice existed since ancient times, due to urbanization food diversity has reduced greatly and leads to several non-communicable diseases. India has already achieved the better food security but nutritional security needs to be attained yet. As India is a country where people includes rice atleast once in a day, if they consume rice/rice products which is rich in micronutrients as well as phytochemicals, the health of the people can be promoted in long run. Inclusion of black rice in daily diets of people may help to attain sustainable nutritional security across nation.