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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: Food and Nutrition × Author: Ahlawat, Deepika × Start date: 1993 ×
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    ThesisItemOpen Access
    Nutritional evaluation of okara (soybean by-product) and its utilization in development of value added products
    (CCSHAU, 2015) Ahlawat, Deepika; Punia, Darshan
    The present investigation was conducted to study the nutrient composition of okara (soybean by-product) and its utilization in development of value added products. The fresh okara was dried by three methods viz. oven drying, freeze drying and solar tunnel drying. The protein solubility and water holding capacity of fresh okara was 23.08 and 24.98 (g soluble protein/100g) and 10.42 and 04.52 (g water/g protein), respectively at pH-3 and 7, while bulk density was 0.99 g/cm³. At pH- 3 and 7 freeze dried okara powder had maximum protein solubility (23.47 and 22.69 g soluble protein/100g, respectively) and water holding capacity (25.82 and 20.10 g water/g protein, respectively), and minimum bulk density (0.36 g/cm³). The contents of crude fibre, total dietary fibre, total minerals, available minerals, total phenolic content, in vitro protein digestibility and antioxidant activity differed significantly among all the three types of dried okara and was found maximum in freeze dried okara powder (crude fibre 28.58%; total dietary fibre 52.83% ; calcium and potassium 372.40 and 1361.94mg/100g; available calcium and available iron 43.56and 24.02 mg/100g; total phenolic content 83.75 mg gallic acid/100g; in vitro preotein digestibility 89.58% and antioxidant activity 43.56%, respectively). However, phytic acid was minimum in freeze dried okara powder (786.50mg/100g) and maximum in oven dried okara powder (801.79 mg/100g). The products were developed by using all the three types of dried okara powder and evaluated organoleptically. The noodles upto 30 percent and macroni, doughnuts, rusks and cookies upto 20 percent incorporation of dried okara powder were most acceptable. It was observed that all the nutrients increased significantly in value added products. The storable products like noodles, macroni, rusks and cookies were stored for 45 days and were found acceptable upto 30 days. On zero day the fat acidity of control noodles and macroni was 38.21 and 38.04 mg KOH/100g and on 45th day it increased to 50.24 and 49.03 mg KOH/100g, respectively. On zero day the peroxide values of control noodles, macroni, ruks and cookies were 2.31, 2.30, 2.45 and 2.58 meq/100g , respectively, whereas of supplemented ones were 2.54, 2.57, 2.61 and 2.65 meq/100g, respectively. The cost benefit ratio of most acceptable products was calculated.