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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: Jyoti × Start date: 1990 ×
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    ThesisItemOpen Access
    Development and nutritional evaluation of micronutrient rich baked and traditional products
    (CCSHAU, 2018) Jyoti; Jood, Sudesh
    The present study was conducted to see the effect of supplementation of spinach leaves in commonly consumed baked and traditional products. Five types of composite flours were formulated by using wheat flour, bengal gram flour and spinach leaves powder at (4, 6, 8, 10 and 12% levels). Control-I (100% wheat flour), Control-II (100% bengal gram flour), Type-I composite flour (48:48:4), Type-II composite flour (47:47:6), Type-III composite flour (46:46:8), Type-IV composite flour (45:45:10), and Type-V composite flour (44:44:12), respectively. All the formulated composite flour samples were analyzed for their physico-chemical properties. It was observed that water absorption capacity, oil absorption capacity, swelling power, bulk density and least gelation capacity of control flours increased significantly with increase in the level of incorporation of spinach powder. The values varied from 0.98 to 3.20 ml/g, 1.23 to 2.90 g/g, 7.85 to 9.06 g/g, 0.64 to 0.94 g/ml and 9.00 to 12.40 g/100ml, respectively in all five types of composite flour samples. While solubility and flour dispersability were found to be decreased with increase in the level of spinach powder. Type-I composite flour showed highest values containing 4 per cent level of spinach powder while Type-V composite flour showed lower values containing 12 per cent level of incorporation. Moisture, crude protein, crude fat, crude fibre and ash content of all five types of composite flour samples were found significantly higher than the control sample (wheat flour) while in comparison to bengal gram flour (control), crude protein content in all five types of composite flour samples decreased due to replacement of bengal gram flour with wheat flour. Total iron, calcium, zinc, phosphorus, β-carotene, dietary fibre and anti-oxidant activity of all five types of composite flour found significantly higher than control sample. Seven value added baked (biscuits, buns and kulcha) and traditional (matthi, matar, sev and burfi) products were prepared from formulated composite flour samples. All the products were analyzed for their organoleptic acceptability and nutritional composition. Overall acceptability scores of all four types of composite flour (up to 10% level of spinach leaves powder) made products (biscuits, matthi, matar, sev and burfi) were rated as ‘liked moderately’ to ‘liked slightly’ by the panelists. Whereas buns and kulcha found acceptable up to 8 per cent level of incorporation of spinach leaves powder. All the products were found nutritionally rich in crude protein, dietary fibre, minerals, β-carotene and anti-oxidant activity in comparison to their respective control products. Incorporation of spinach leaves powder in baked and traditional preparations are recommended to enhance the β-carotene, minerals, dietary fibre and anti-oxidant activity of diets for combating micronutrient deficiencies.