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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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2003 - 200951
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Subject: Food and Nutrition × End date: 2009 × Start date: 2003 ×
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Now showing 1 - 9 of 51
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    ThesisItemOpen Access
    Effect of processing on nutritional quality of products from newly released varieties of greengram
    (College of Agriculture Chaudhary Charan Singh Haryana Agricultural University Hisar, 2003) Grewal, Antu; Jood, Sudesh
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    ThesisItemOpen Access
    Nutritional Evaluation and Utilization of Selected Cereals and Pulses for Value Addition of Wheat Based Products
    (Department of Food and Nutrition I. C. College of Home Science Haryana Agricultural University Hisar, 2003) Varsha; Grewal, Raj Bala
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    ThesisItemOpen Access
    Development of pearl millet vermicelli and its nutritional evaluation
    (Department of Food and Nutrition I. C. College of Home Science Haryana Agricultural University Hisar, 2003) Dod, Arti; Kawatra, Asha
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    ThesisItemOpen Access
    Development of pearl millet vermicelli and its nutritional evaluation
    (Department of Food and Nutrition College of Agriculture Chaudhary Charan Singh Haryana Agricultural University Hisar, 2003) Dod, Arti; Kawatra, Asha
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    ThesisItemOpen Access
    Development and nutritional evaluation of pearl millet based baked
    (College of Agriculture Chaudhary Charan Singh Haryana Agricultural University Hisar, 2003) Anu; Sehgal, Salil
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    ThesisItemOpen Access
    Food Consumption Pattern and Nutritional Status of Preschool Children of Yamunanagar District
    (I.C College Of Home Science Chaudhary Charan Singh Haryana Agricultural University Hisar, 2003) Verma, Sarita; Boora, Pinky
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    ThesisItemOpen Access
    Assessment of Nutritional Status of Pre-school Children of Sirsa District (Haryana)
    (I.C College Of Home Science Chaudhary Charan Singh Haryana Agricultural University Hisar, 2003) Dudi, Reetu; Punia, Darshan
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    ThesisItemOpen Access
    Assessment of Nutritional Status of Preschool Children of Jind District (Haryana)
    (I.C College Of Home Science Chaudhary Charan Singh Haryana Agricultural University Hisar, 2003) Manisha; Punia, Darshan
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    ThesisItemOpen Access
    Development and nutritional evaluation of value added products from mothbean [Vigna aconitifolia (Jacq.) Marechal]
    (CCSHAU, 2004) Dahiya, Deepti; Boora, Pinky
    (An abstract of the dissertation submitted to the CCS Haryana Agricultural University, Hisar in partial fulfillment of the requirements for the degree of Master of Science) Value added matthi, papad, wadi, biscuit, sev and noodles were prepared using mothbean (varieties RMO-423 and RMO-435), fenugreek (variety Hisar Sonali) and spinach (variety S-23) in different proportions. The most acceptable ones were analysed for their nutritional value and shelf value. Chemical analysis of raw ingredients and the products prepared was done for their proximate composition, sugars, β-carotene, in vitro protein and starch digestibility, bioavailability of minerals and for antinutrients. Matthi prepared by supplementation with mothbean, fenugreek and spinach were found better for their protein, fat, ash, fibre, total calcium, iron and zinc content. However, the supplementation also increased the antinutrients significantly. Fenugreek and spinach also increased β-carotene content in matthi and all other products. In vitro protein digestibility of supplemented matthi increased significantly. Proximate composition, protein and starch digestibility and HClextractability of minerals of supplemented papad was similar to that of control. However, antinutritional factors calcium and iron content were increased on supplementation with mothbean, fenugreek and spinach. Protein content in wadi increased with mothbean. Fenugreek and spinach increased antinutrients ash, fibre, calcium and β-carotene content in wadi. Protein and starch digestibility were at par with control. HCl-extractability of calcium increased in supplemented wadi. Proximate composition of biscuits was found improved in all combinations for protein, ash, fibres, calcium and iron. Antinutrients increased while protein and starch digestibility decreased significantly in supplemented biscuits. HClextractability of calcium, iron and zinc increased after supplementation. Supplemented sev were found better in their proximate composition. Antinutrients were found increased in sev supplemented with fenugreek and spinach. Mineral content and their HCl-extractability increased after supplementation of sev. Proximate composition and sugar content were not changed in case of noodles after supplementation. Protein and starch digestability also remained unchanged. Calcium, iron and their HCl-extractability were found increased. Shelf life of biscuits and matthi was found quite satisfactory upto one month. It was good for papad, wadi, sev and noodles even upto two months. Fresh fenugreek and spinach leaves may be converted into dry powder which may be used round the year for preparing different value added products in combination with mothbean. Supplemented products have better acceptability due to their better nutritional quality. Therefore these value added products should be included in the diet of vulnerable groups due to their better nutritional quality.