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Chaudhary Charan Singh Haryana Agricultural University, Hisar

Chaudhary Charan Singh Haryana Agricultural University popularly known as HAU, is one of Asia's biggest agricultural universities, located at Hisar in the Indian state of Haryana. It is named after India's seventh Prime Minister, Chaudhary Charan Singh. It is a leader in agricultural research in India and contributed significantly to Green Revolution and White Revolution in India in the 1960s and 70s. It has a very large campus and has several research centres throughout the state. It won the Indian Council of Agricultural Research's Award for the Best Institute in 1997. HAU was initially a campus of Punjab Agricultural University, Ludhiana. After the formation of Haryana in 1966, it became an autonomous institution on February 2, 1970 through a Presidential Ordinance, later ratified as Haryana and Punjab Agricultural Universities Act, 1970, passed by the Lok Sabha on March 29, 1970. A. L. Fletcher, the first Vice-Chancellor of the university, was instrumental in its initial growth.

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Subject: Agricultural Physics × End date: 2019 × Start date: 2010 × Type: Thesis ×
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    ThesisItemOpen Access
    Nutritional evaluation of lentil (Lens culinaris) genotypes and its utilization in development of value added products
    (CCSHAU, 2011) Ahlawat, Deepika; Jood, Sudesh
    An investigation was conducted to study the physico-chemical and nutritional characteristics of six lentil (Lens culinaris) genotypes and their utilization in development of value added products through various processing and cooking methods. The results of physico-chemical properties of six lentil genotypes indicated that Garima genotype had maximum values of seed volume, seed density, swelling capacity, swelling index, hydration capacity and hydration index which resulted in less cooking time i.e. 36 min. Whereas HM-I genotype had minimum values which might have contributed towards more cooking time i.e. 43 min. The contents of proximate composition, sugars, dietary fibre, in vitro protein and starch digestibility, total and available minerals and antinutritional factors differed significantly among all the genotypes. All the genotypes were subjected to various processing and cooking methods like soaking dehulling, germination, roasting, pressure cooking and microwave cooking. Soaking, dehulling, germination, roasting, pressure cooking and microwave cooking had non-significant effect on moisture, crude protein, crude fat, ash and total minerals whereas dehulling caused significant decrease in crude fibre, dietary fibre and total minerals. On the other hand, all the processing and cooking methods significantly improved in vitro protein and starch digestibility and in vitro availability of minerals by reducing the levels of phytic acid, polyphenols and trypsin inhibitor activity. Germination brought significant decrease in all the three dietary fibre constituents whereas heat treatments like roasting, pressure cooking and microwave cooking caused significant increase in soluble fraction and decrease in insoluble fraction but total dietary fibre was remained almost same. Soaking and dehulling had non-significant effect on sugar and starch contents whereas germination and heat processing significantly increased sugar contents by hydrolyzing the starch contents. Similar trend was observed in all the genotypes. Among the processing methods, pressure cooking was found most effective treatment for improving the nutritional quality of lentil genotypes. Among lentil genotypes, Garima was found superior in terms of physico-chemical and nutritional characteristics, therefore used as unprocessed and processed for development of various value added products. All the products wee found organoleptically acceptable as compared to their control. Among the developed products, four products namely biscuits, sev, papad and roasted dal were stored for 2 months, however, biscuits, sev and papad were found acceptable in terms of sensory attributes upto 30 days of storage and roasted dal was found acceptable upto 45 days without any significant change in sensory attributes.