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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: Bansal, Tanvi × End date: 2018 × Start date: 2018 × Type: Thesis ×
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    ThesisItemOpen Access
    Development of bio-fortified pearl millet based value added products incorporating carrot and sesame seeds
    (CCSHAU, 2018) Bansal, Tanvi; Kawatra, Asha
    The present investigation was carried to utilise bio-fortified pearl millet varieties (Dhanshakti and HHB-299) with addition of carrot powder and sesame for development of pearl millet based food products. The developed products included sweet and salty biscuits, traditional products (paushtik Dalia, gulgule, pan cake, khichri, shakarpare, panjiri), instant mixes (halwa and upma) and evaluated them for organoleptic acceptability and nutritional composition. The crude protein, fat, ash and fiber content of pearl millet varieties Dhanshakti and HHB-299 was 10.61 & 11.76, 5.59 & 6.29, 2.04 & 2.69 and 1.92 & 2.33 per cent, respectively. Dhanshakti had 8.19, 5.43 and 53.43 mg/100g of iron, zinc and calcium, respectively whereas it was found to be 9.24, 6.44 and 58.61 mg/100 g, respectively for HHB-299. Carrot powder and sesame contained 4.82 & 21.18, 1.37 & 46.64, 2.11 & 3.06 per cent of crude protein, fat, crude fiber, respectively, 82.43 & 1294, 2.50 & 15.37, 1.13 & 7.74 mg/100 g of calcium, iron and zinc, respectively. Carrot powder contained 5329 ug/100 g β-carotene and 1.85 mg/g total antioxidant activity. Both the pearl millet varieties were used in four different combinations with addition of carrot powder and sesame for product development. Control did not contain carrot powder and sesame whereas Type 1, Type 2 and Type 3 contained 20%, 30% and 40% carrot powder, respectively along with 20% sesame. All the developed products were organoleptically acceptable as adjudged by the panelists using nine point hedonic scale. Control and Type 2 products based on both varieties were studied for their nutritional composition (proximate, total minerals, in vitro digestibility, phytic acid, polyphenols, β-carotene and total antioxidant activity). All the nutrients improved with incorporation of sesame and carrot powder, especially calcium, iron, zinc, protein, β-carotene and total antioxidant activity. Calcium, protein and β-carotene ranged from 287.30- 915.61 mg/100g, 6.55-19.24% and 492.44-986.44 ug/g and in all the carrot and sesame supplemented products whereas values ranged from 27.98-632.52 mg/100g, 7.89-25.56% and 11.27-65.73 ug/g in the control counterparts. Shelf life study indicated that stored products could be kept upto 60 days except for shakarpara which was acceptable only upto 15th day of storage. Biscuits and halwa-mix remained in the ‘liked moderately’ category whereas scores for panjiri and Upma-mix declined to ‘liked slightly’ range during the storage period. All the products had good nutritional value can be used for improving nutritional status of the community. Popularization and commercialization of such bio-fortified pearl millet based value added products is needed to make them reach the general masses.