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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: Godara, Pragati × End date: 2023 × Start date: 2020 ×
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    ThesisItemOpen Access
    Development, nutritional evaluation and shelf life of value added products prepared from pearl millet (Pennisetum glaucum L.) incorporating moringa, amaranth and bathua leaves powder
    (CCSHAU, Hisar, 2022-07) Godara, Pragati; Kawatra, Asha
    The present investigation was carried out to develop pearl millet (HHB-311) based food products incorporating amaranth, bathua and moringa leaves powder at different levels and to evaluate them for organoleptic acceptability, nutrient composition and shelf life. Various food products developed incorporating amaranth, bathua and moringa leaves powder in blanched pearl millet flour at 5% (Type-I),10% (Type-II), 15% (Type-III) and 20% (Type-IV) level included traditional (ladoo, sev, matar, chapatti, panjiri and dalia), baked (biscuits and cake) and extruded products (vermicelli and pasta) whereas, control did not contain any leaves powder. The crude protein, fat, ash and fibre content of pearl millet was found to be 12.05, 6.64, 2.40 and 2.21 g/100g, respectively and total iron, zinc and calcium was 8.00, 4.29 and 53.28 mg/100g, respectively. Crude protein, fat and fibre content in amaranth, bathua and moringa leaves powder ranged between 24.27 to 29.63, 2.72 to 4.79 and 6.17 to 10.25 g/100g, respectively. Whereas calcium, iron and zinc content ranged from 1169.15 to 2689.78, 12.40 to 26.23 and 3.73 to 6.59 mg/100g, respectively. Total antioxidant activity of amaranth, bathua and moringa leaves powder was found to be 3.66, 5.16 and 4.58 mg/g, respectively. All the developed products were organoleptically acceptable as adjudged by the panelists using nine point hedonic scale. The organoleptic acceptability scores for all the control products fell under ‘liked very much’ category. The acceptability scores for all the sensory parameters of products developed from pearl millet incorporating amaranth, bathua and moringa leaves powder were in the range of ‘liked slightly’ to ‘liked very much’ category. Control and best acceptable products in each category from each leaves powder were studied for their nutritional composition. Protein, iron, calcium and total antioxidant activity in control products developed without addition of leaves powder ranged from 8.06 to 15.18 g/100g, 4.37 to 6.77 mg/100g, 34.68 to 125.42 mg/100g and 0.53 to 0.87 mg/g, respectively whereas, protein, iron, calcium and total antioxidant activity ranged from 11.48 to 25.17 g/100g, 6.60 to 10.63 mg/100g, 140.54 to 534.34 mg/100g and 0.85 to 1.85 mg/g, respectively for all products supplemented with amaranth, bathua and moringa leaves powder. Level of most of the nutrients improved with supplementation of leaves, especially protein, calcium, iron, zinc and total antioxidant activity. Per cent increase in total iron and calcium was observed in the range of 2.59 to 94.50 per cent and 144.5 per cent to 1297.50 per cent with addition of amaranth, bathua and moringa leaves powder as compared to control. Shelf life observations indicated that developed products (control and supplemented) could be stored well and were acceptable up to 90 days. There was a gradual increase in fat acidity, peroxide value and bacterial count with progression of time but products remained safe for consumption till 90th days of storage. All the developed products can be popularized to be used as means of improving nutritional status of community and can be used as an alternate for the therapeutic supplements.