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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: Arora, Sonia × Start date: 1994 × Type: Thesis × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    Formulation, nutritional evaluation and utilization of probiotic fermented coarse cereal blends
    (CCSHAU, 2006) Arora, Sonia; Jood, Sudesh
    The present investigation was conducted to study the formulation, nutritional evaluation and utilization of probiotic fermented coarse cereal blends. Four different food mixtures namely raw barley flour + whey powder + tomato pulp; germinated barley flour + whey powder + tomato pulp; raw pearl millet flour + whey powder + tomato pulp; germinated pearl millet flour + whey powder + tomato pulp were developed. In these food mixtures, barley/pearl millet flour, whey powder and tomato pulp were added in the ratio of 2:1:1(w/w). Each of these mixtures was mixed with water (1:5 w/v), autoclaved and fermented with 5 per cent L. acidophilus curd as inoculum at 37C for 12 h. L. acidophilus count was found maximum in germinated + autoclaved + fermented BWT and PWT food mixtures as compared to non-germinated mixtures. The pH declined with a corresponding rise in titratable acidity in all the probiotic fermented food mixtures. The maximum increase in titratable acidity was noticed in germinated + autoclaved + fermented BWT and PWT food mixtures. Autoclaving and fermentation did not bring any change in moisture, ash, fat whereas crude protein and crude fibre were reduced non-significantly on germination and fermentation. Total soluble, reducing and non-reducing sugars increased significantly when food mixtures were autoclaved but on germination and fermentation with L acidophilus curd lowered down the level of total and non reducing sugars and increase in reducing sugars. Starch content of all the food mixtures decreased as a result of germination, autoclaving and fermentation. Autoclaving caused significant reduction in total and insoluble dietary fiber whereas soluble fraction increased significantly. When autoclaved food mixtures subjected to fermentation for 12 h, it caused reduction in all dietary fibre constituents. Germinated food mixtures contained lower contents of all dietary fibre as compared to non-germinated food mixtures. Similar trend was also observed in case of total, soluble and insoluble -glucan contents of all food mixtures. B-complex vitamins i.e. thiamine, riboflavin and niacin on autoclaving and fermentation showed reduction. Germinated food mixtures contained higher values of all the three vitamins as compared to non-germinated food mixtures of BWT and PWT. Total lysine contents of all food mixtures were found to be decreased on autoclaving but germination and fermentation caused improvement in total lysine. Protein fractions were found to be affected on all treatments. Phytic acid, polyphenols and amylase inhibitor activity significantly reduced after autoclaving and fermentation. Germination also caused reduction in all antinutrients. Simultaneously, a significant improvement in vitro protein and starch digestibility and in vitro availability of minerals was observed in autoclaved, fermented and germinated food mixtures. Total minerals were found unchanged on autoclaving and fermentation. Developed products namely buttermilk, kadhi, papad and wadi found organoleptically acceptable whereas dosa and idli were found unacceptable. Probiotic buttermilk found more nutritious as compared to control buttermilk. Similarly, kadhi, papad and wadi contained significantly higher contents of total lysine, in vitro protein and starch digestibility and in vitro availability of calcium, iron and zinc and lower amount of antinutrients as compared to control products and their respective food mixtures.