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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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2013 - 201922020 - 20211
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Subject: Food and Nutrition × Author: Priyanka ×
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    ThesisItemOpen Access
    Development and Evaluation of Value Added Products incorporating Khejri (Prosopis cineraria) Pod Powder
    (CCSHAU,HiSAR, 2021-07) Priyanka; Sindhu, Sangeeta C
    The present investigation was carried out to study the nutrient composition of Prosopis cineraria pod powder, development of products using Prosopis pod powder, their sensory and nutritional evaluation and studying the shelf life of the developed products. Ripe pods of Prosopis cineraria were subjected to oven drying and made into powder. Prosopis pod powder was analyzed for physico-chemical properties and nutritional composition. Four products namely biscuits, cake, sev and laddoo were prepared by substituting control flour with Prosopis pod powder at 10, 20 and 30% level of incorporation. Developed products were subjected to sensory evaluation and most acceptable products were analyzed for nutritional composition. Most acceptable biscuits and sev were also subjected to shelf-life evaluation during one month of storage period. Data was statistically analysed using SPSS and OPSTAT software. The water absorption capacity, oil absorption capacity and swelling power of Prosopis pod powder were observed as 2.24, 1.47 and 4.2g/g, respectively. The sedimentation value of Prosopis pod powder was observed to be 10.23ml/g.Prosopis pod powder contained 3.83, 19.64, 2.75, 17.35, 5.22 and 55.04 per cent of moisture, crude protein, crude fat, crude fibre, ash and total carbohydrates, respectively. Soluble, insoluble and total dietary fibre in Prosopis pod powder were found to be 9.47, 17.91 and 27.38 per cent, respectively. Total soluble sugars, reducing sugars and strach of Prosopis pod powder were noticed as 28.94, 3.67 and 13.25 per cent, respectively. Antioxidant activity (DPPH) and phytic acid content of Prosopis pod powder were observed as 64.94 mgTE/100g and 71.49 mg/100g, respectively. Prosopis pod powder contained 351.9, 519.3, 95.67, 897.97, 24.53 and 2.19 mg/100g of total calcium, phosphorus, magnesium, potassium, iron and zinc, respectively. The HCL extractable contents of calcium, phosphorus, magnesium, potassium, iron and zinc in Prosopis pod powder were observed to be 104.47, 179.46, 28.83, 351.35, 6.37 and 2.19 mg/100g, respectively. It was found that potassium had significantly highest per cent extractability (39.13%) among all the minerals. The organoleptic scores showed that biscuits, sev and laddoo were found most acceptable at 10% level of incorporation of the pod powder while the incorporation level 20% was found to be most acceptable for cake. The value added products had significantly higher protein, crude fibre, mineral content and antioxidant activity than control. Shelf life study of most acceptable products (biscuits and sev) was done. Significant (p≤0.05) differences were observed between control and Prosopis pod powder supplemented products in terms of lipase activity, peroxide value and total plate count during one month of storage period. Shelf-life study indicated that products could be stored well and microbiologically safe throughout the storage period. From the present study it is concluded that all the Prosopis pod powder supplemented products were found to have better nutritive value and shelf life than their controls. Commercialization and promotion such functional food commodities helps to tackle malnutrition and hidden hunger among the population.
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    ThesisItemOpen Access
    Assessment of nutritional status of anaemic pregnant women of Hisar and Fatehabad districts of Haryana
    (CCSHAU, 2017) Priyanka; Boora, Pinky
    Eight hundred fifty pregnant women were selected from the 6 villages (Bhojraj, Dahima, Kaimiri, Mirkan, Gunjar, Ladwa) of Hisar-I block and 6 villages (Chodhrywas, Kalwas, Balasmand, Bheria, Aryanagar, Dobhi) of Hisar-II block of Hisar district and 6 villages (Badopal, Chinder, Bhodia Khera, Kumharia, Dhanger, Kharakheri) of Fatehabad block and 6 villages (Kirdhan, Pilimandori, Bhattu Kalan, Bhattu Mandi, Thulan, Dhand) of Bhattu block of Fatehabad district of Haryana. Out of 850 pregnant women, screened for Hb level, 602 (70.82%) were found to be anaemic (<11g/100ml) 46.70 per cent from Hisar district and 53.29 per cent from Fatehabad district. Thus overall 70 per cent of the pregnant women were anaemic in four blocks of Hisar and Fatehabad districts. Results indicated significantly high prevalence of anaemia among pregnant women in rural areas of Haryana. Nutritional status of anaemic pregnant women was assessed using dietary survey (24h recall method), anthropometric measurements and clinical assessment which revealed that the food and nutrient intake was lower than the SDI and RDA among rural areas. Intake of cereals, pulses, fats and edible oils, green leafy vegetables, roots and tubers, other vegetables and fruits by respondents belonging to nuclear families was higher than those of respondents of joint families. The intake of cereals, milk and milk products was found to be increased with increased income of the family. Education of respondent influences the intake of food groups. Intake of energy and protein was higher by respondents of nuclear families. Intake of energy, fat, calcium, iron, β-carotene, thiamine, niacin, folic acid and vitamin B12 was found to be higher in the respondents whose average family income was Rs 18,000-27.000/month as the intake of pulses and milk products was higher by the respondents of nuclear families as compared to the respondents of joint families. The intake of food groups was higher among the respondents whose husband was engaged in service. Mean daily food and nutrient intake by respondents of Hisar district were found significantly (p≤0.01) lower as compared to Fatehabad district. Out of 300 hundred respondents, 200 respondents, 100 from Hisar and 100 from Fatehabad district were selected for imparting nutrition education and to assess food and nutrient intake. Nutrition education was imparted for a period of three months and gain in nutritional knowledge was assesed. The foods and nutrients intake of the respondents was increased significantly (p≤0.01) after imparting nutrition education. There is an urgent need to impart nutrition education to the pregnant mothers so that they can take balanced diet and improve health and nutritional status of future generation of country.
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    ThesisItemOpen Access
    Nutritional evaluation of value added products prepared from fresh green chickpeas
    (CCSHAU, 2013) Priyanka; Dahiya, Saroj
    The present study was carried out to analyse the nutritional composition and sensory evaluation of four fresh green chickpea varieties Kabuli (HK-1 & HK-2) and Desi (HC-1 & HC-3). All fresh green chickpeas varieties were evaluated for sensory characteristics like color, appearance, flavor, texture, taste, and overall acceptability using Nine Point Hedonic Scale by a panel of ten judges. Results indicated that the fresh green chickpea Kabuli (HK-1 &HK-2) and Desi (HC-1& HC-3) varieties contained 18.45to 20.59% crude protein, 3.61 to 4.70% crude fiber, 3.06 to 4.00% ash, 4.31 to 6.16% fat content. Regarding minerals HC-3 (desi) contained highest amount of calcium as (155.45 mg/100g), phosphorus (235.62mg/100g), zinc (5.81mg/100g), iron (4.63mg/100g), magnesium (121.33mg/100g) and manganese (2.86mg/100g) followed by HK-1, HK-2, HC-1 varieties. Vitamin C content was observed to be the highest in Desi (HC-3) (14.36 mg/100g) and Kabuli (HK-1) (14.16 mg/100g). Sensory evaluation showed that mean scores of all fresh green chickpea varieties were ‘liked moderately’ in terms of colour, appearance, aroma, texture, taste and overall acceptability and were organoleptically acceptable. Fresh green chickpea varieties Desi (HC-3) and Kabuli (HK-1) were found to be nutritionally superior and organoleptically acceptable. Based On sensory and nutritional evaluation of fresh green chickpea varieties Kabuli (HK-1) and Desi (HC-3) were utilized in preparing products. Sensory acceptability and nutrient composition of fresh green chickpea products was also assessed. Products developed from fresh green chickpea were chapati, parantha, dry vegetable, curry vegetable, kadhi, pulao and chutney and from fresh green chickpea powder (40 & 60%) ratio were biscuits, sev, matar and dhokla. All the products developed were organoleptically acceptable and fell in the category of ‘liked moderately’ to ‘liked very much’. Nutritional evaluation showed that highest amount of crude protein was found in Kabuli (HK-1) 24.35 g/100g. Crude fiber content was significantly higher in dry vegetable Desi (HC-3). Maximum amount of fat was found in biscuit Desi (HC-3) 24.35 g/100g. Supplemented curry vegetable (HC-3) contained highest amount of dietary fiber 27.71 g/100g. Regarding minerals, calcium was highest in Chutney(HC-3) 145.64 mg/100g, phosphorus in Matar (HC-3 60%) 322.83 mg/100g, iron in Chutney(HC-3) 9.15 mg/100g , highest zinc in curry vegetable (HC-3) 5.08 mg/100g , highest magnesium in Chutney(HC-3)116.15mg/100g and manganese content was highest in Dhokla(HK-1) 2.96mg/100g respectively. The highest amount of Vitamin C content was observed in Kadhi (HC-3) 11.60 mg/100g. Out of four varieties of fresh green chickpea, (Kabuli (HK-1) and Desi (HC-3) varieties were nutritionally superior and organoleptically acceptable. Therefore these varities can be effectively utilized for preparation of value added products and suitable for human consumption. Hence, it may be cocluded that fresh green chickpea may be consumed in daily diet by general population and it will help to provide appreciable amount of protein, calcium, iron, vitamin, fiber and others micronutrients for maintaining good health among masses.