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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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ThesisItem Open Access Development and nutritional evaluation of weaning foods based on processed biofortified pearl millet(CCSHAU, Hisar, 2020-01) Mwanamvua Zuberi; Sangwan, VeenuThe present study delineates information pertaining to development and nutritional evaluation of weaning food from processed (malted and roasted) biofortified pearl millet (HBB 299 variety) and chickpea (HC 5) flour. Four types (T1, T2, T3 and T4) of weaning foods with different proportions of ingredients were formulated. Commercially available cereal based weaning food was taken as control. T2 was the most acceptable weaning food as it possessed higher overall acceptability mean score than other formulations. Nutritional composition revealed that the content of moisture, crude protein, fat, ash, crude fibre and carbohydrate of control was 3.62, 12.17, 7.86, 1.27, 1.43 and 73.65 per cent, respectively. T1 contained 1.73, 17.48, 5.65, 2.99, 1.73 and 70.42 per cent of moisture, crude protein, fat, ash, crude fibre and carbohydrate, respectively. T2 had 2.43 per cent moisture, 15.46 per cent crude protein, 4.43 per cent fat, 3.30 per cent ash, 2.4 per cent crude fibre, 71.98 per cent carbohydrate. T3 contained 1.48, 18.99, 6.73, 2.77, 1.52 and 68.5 per cent, of moisture, crude protein, fat, ash, crude fibre and carbohydrate, respectively. Moisture, fat and carbohydrate content of T1, T2, T3 and T4 were significantly (Pâ€0.05) lower than that of control, while content of protein, ash and crude fibre of T1, T2, T3 and T4 were significantly higher than that of control. The cost of control was 13 times higher than that of T1 and T3 and 20 times than that of T2 and T4. Shelf life studies indicated that mean scores of all parameters decreased with increasing storage period (0 to 90 days) in both control and T2 weaning mix. The mean score of overall acceptability at 0, 30, 60 and 90 day of storage was 7.6, 7.4, 6.4 and 5.9, respectively for control and 7.8, 7.7, 7.3 and 7, respectively for T2 weaning food and fell in the category of âliked slightlyâ to âliked moderatelyâ. There was a significant increase in fat acidity and peroxide values of control as well as T2 with increasing storage period from 0 to 90th day. From the present study it may be concluded that organoleptically acceptable weaning flour mixes having good shelf life can be prepared from processed pearl millet and chickpea with addition of skimmed milk powder and that too at much lower cost compared to commercially available weaning foods.ThesisItem Open Access Processing of pumpkin seeds and their utilization in product development(CCSHAU, Hisar, 2020-06) Neeta Kumari; Sindhu, Sangeeta C.The present investigation was conducted to evaluate the functional properties and nutrient composition of processed pumpkin seed powder. Processed pumpkin seed powder was used for the development of various value added food products like whole wheat flour biscuit, cookies, Laddoo, Lapsi, bread, buns, Dhokla and eggless muffins. Pumpkin seeds were given four types of treatments i.e. germination, boiling, roasting and fermentation. Processed pumpkin seeds included raw, boiled, roasted, germinated, natural fermented, lactobacillus acidophilus fermentation and lactobacillus rhamnosus fermentation. All processing methods brought significant changes in functional properties of pumpkin seeds. The functional properties of each treated sample differed significantly from each other. Germinated seed powder had highest oil absorption capacity (89.33%), water absorption capacity (276.06%) and swelling power was significantly (Pâ€0.05) higher in roasted pumpkin seed powder (3.23%). Ash content was highest in roasted pumpkin seed powder whereas crude fat, crude fiber and crude protein were highest in germinated pumpkin seed powder. All the processed sample were significantly (Pâ€0.05) different from each other. Total minerals (magnesium 11.73, zinc 17.73, iron 22.77 and phosphorus 68.22 mg/100g) were significantly (Pâ€0.05) higher in germinated pumpkin seed powder as compared to control counterpart. Calcium 164.30 and potassium 1315 mg/100g were significantly (Pâ€0.05) higher in roasted pumpkin seed powder than any other processed sample. Per cent HCl-extractability of minerals like calcium, magnesium, potassium were significantly (Pâ€0.05) higher in roasted pumpkin seed powder followed by germinated pumpkin seed powder while iron and zinc were significantly higher in germinated pumpkin seed powder. All the processing methods brought significant (Pâ€0.05) decrease in phytic acid and polyphenol content. Total plate count of all the processed samples increased with storage. Products like whole wheat flour biscuit, cookies, Laddoo, Lapsi and eggless muffins were developed by replacing (10%, 20% and 30%) of germinated pumpkin seed powder. Dhokla, bread and buns were developed by incorporating various levels (10%, 20% and 30%) of fermented pumpkin seed powder. Total 32 products were prepared and subjected to organoleptic acceptability. The acceptability level of whole wheat flour biscuits, cookies, Laddoo, eggless muffins, Dhokla and Lapsi was up to 30% whereas the acceptability level in case of bread and buns was up to 20%. Products were evaluated for sensory and nutritional parameter. All products depicted good nutritional profile with significant improvement in all the nutrients. Eggless muffins, bread and buns could be stored for 2 days at room temperature 42âŠC without any adverse effect on the organoleptic characteristics. Whole wheat flour biscuits and cookies, Laddoo were could be stored for seventy five days safely without adverse effect on organoleptic acceptability. The values for peroxide value and total plate count of all stored products showed an increasing trend with the increased in storage periods. There was a significant (Pâ€0.05) increase in the knowledge level of trainees after the training at 1% level of significance.ThesisItem Open Access DEVELOPMENT AND POPULARIZATION OF VALUE ADDED PRODUCTS USING SHATAVARI (ASPARAGUS RACEMOSUS) ROOT POWDER(CCSHAU, Hisar, 2019-12) PRIYANKA RANI; Varsha RaniThis study was conducted to analyse the nutritional composition of shatavari (Asparagus racemosus) root powder (SRP); to develop products by adding shatavari root powder and their sensory and nutritional evaluation and to popularize the shatavari root powder based value added products among adolescent girls and women. In present study, blanching of shatavari roots was done at 80ÂșC temperature for 3 minutes to reduce bitterness and to retain the maximum amount of saponins. It was observed that blanched powder had better taste. The blanched SRP contained 11.66 and 8.02 per cent of crude fiber and ash, respectively. The content of total soluble sugar, reducing sugar and non reducing sugar in blanched SRP was 24.36, 3.46 and 20.90 per cent, respectively. The blanched SRP contained 6.08, 12.67 and 18.75 per cent of soluble, insoluble and total dietary fiber, respectively. Total calcium, iron and zinc was found to be 103.24, 26.85 and 1.96 mg/100g, respectively in blanched SRP. Laddoo, halwa, panjiri, sweet and sweet & salty biscuits, muffins with or without egg, instant halwa mix and instant muffin mix were prepared by adding 5, 10 and 15 per cent of blanched SRP while instant shatavari mix was prepared by mixing 20, 30, 40 and 60 per cent of SRP with ground sugar. All the developed products were found acceptable by the panellists and were adjudged between âliked moderatelyâ to âliked very muchâ. The contents of crude fat and crude protein were found to be decreased whereas the contents of crude fiber and ash were found to be increased in various products upon addition of SRP. The content of sugars, dietary fiber, DPPH-RSA, calcium, iron and zinc were increase and starch content was decreased in all type of products upon addition of SRP. The sensory score of stored products decrease gradually with increase in storage period, however all the products were found acceptable. The fat acidity and peroxide value increased gradually with increase in storage period however the values were found within the acceptable level. Average knowledge scores of respondents on various aspects of shatavari root powder were increased (P=0.05) significantly among the respondents after four days of training exposureThesisItem Open Access Development and nutritional evaluation of value added products prepared using garden cress seeds(CCSHAU, Hisar, 2020-07) Josephine John; Varsha RaniThis study was conducted to analyse the physical characteristics, functional properties and nutritional composition of raw and roasted garden cress seeds, to develop value added products while incorporating 10, 20 and 30 per cent of roasted GCS and to analyze developed products in terms of sensory and nutritional parameters. Seeds were roasted at temperature of ~150°C for 5 minutes to remove tanginess and peppery after taste so as to increase palatability, acceptability and retain iron and zinc. Raw and roasted seeds were analysed for 1000 seed weight, seed volume, cooking time, bulk density, hydration capacity swelling capacity, water absorption, oil absorption, gel consistency, gelation capacity, flour solubility, proximates, dietary fiber profile, total and available minerals, antinutrients, antioxidants and fatty acid profile. Six types of products i.e. biscuits, cutlets, laddoo, mathri, muffins and sev were prepared by supplementing roasted graden cress seeds or flour. All the developed products were subjected to sensory evaluation by a panel of semi trained judges using 9-point hedonic rating scale followed by nutritional evaluation for the same parameters mentioned for GCS except fatty acid composition. Data was statistically analysed using SPSS and OPSTAT softwares. Pairedâtâ test was applied to check the differences on physical, functional and nutritional parameters between raw and roasted garden cress seeds. ANOVA was applied to compare the several means of various parameters within developed products. Results showed that roasting GCS at ~1500C for five minutes removed the tanginess and peppery after taste successfully. Roasted garden cress seeds can be successfully incorporated up to 30 per cent for value addition of normal products without compromising the sensory acceptability. All the developed products had significantly (P<0.05) higher contents of protein, fiber, calcium, iron and antioxidants than that of their control. Consumption of garden cress seeds supplemented products may improve the protein and iron status in malnourished population as protein energy malnutrition (PEM) and anaemia are the major nutritional problems in India.ThesisItem Open Access Utilization of orange peel powder for development of value added baked products(CCSHAU, Hisar, 2020-08) Varsha Rani; Sangwan, VeenuThe present study was conducted to assess the nutrient composition of orange peel powder and to develop baked products by incorporating orange peel powder. Cake, buns, bread and biscuits were prepared from orange peel powder and evaluated for their sensory characteristics, nutritional composition and keeping quality. All types of fibres i.e. total, insoluble and soluble dietary fibres, total polyphenols and radical scavenging activity were found to be higher in orange peel powder and developed products. The overall acceptability scores of all types of products were organoleptically acceptable. The protein and fat contents in control buns were 9.36 and 5.13 per cent, respectively which was significantly (pâ€0.0 ) higher than Type-I (9.23%), Type II (9.20%), Type-III (9.20 %) and Type-IV (9.03%) buns. It was observed that there was a significant increase in calcium and zinc content of biscuits as the level of supplementation with orange peel powder increased from 5 to 20 per cent. However a decreasing trend was observed for magnesium and phosphorus content of all types of biscuits with the increase in level of supplementation (5 to20 %) with orange peel powder. As the level of orange peel powder increased from 5 to 20 per cent a decreasing pattern was observed in phosphorus and magnesium contents of all types cake. It was observed that control bun contained 21.40, 112.33, 1.76, 1.04, and 30.33 mg/100g of calcium, phosphorus, iron, zinc and magnesium, respectively. Type-I and Type-II buns possessed 25.60, 109.82,1.80, 1.20 and 29.66 and 28.41, 107.81, 1.83, 1.31 and 29.21 mg/100g of calcium, phosphorus, iron, zinc and magnesium, respectively. Type-III and Type-IV bun contained 31.21, 106.00, 1.86, 1.43 and 28.76 and 33.60, 104.20, 1.90, 1.55 and 28.32mg/100g of calcium, phosphorus, iron, zinc and magnesium, respectively. All types of biscuits were organoleptically acceptable upto 90 days of storage. From the present study it may be concluded that organoleptically acceptable value added baked products could be developed with incorporation of orange peel powder.ThesisItem Open Access Nutritional Status of Pregnant Women and Its Effect on Lactation Performance(CCSHAU,HiSAR, 2020-09) Sharma, Aditi; Sindhu, Sangeeta CCurrent study was undertaken at Hisar City of Haryana State in North India to assess the nutritional status of pregnant and lactating women and to assess its impact on lactation performance. One hundred pregnant women in last trimester of pregnancy were selected randomly from the government and private hospitals. The respondents were again contacted at three different stages of lactation viz. 15 days post-partum, three months post-partum and six months post-partum. Nutritional status was assessed in terms of anthropometric measurements and dietary intake. Pregnancy outcome was evaluated in terms of gestational weight gain and baby birth weight. Lactation outcome was evaluated in terms of maternal weight loss, baby weight gain, milk output and exclusive breast feeding for 6 months. Majority (n=57) belonged to the age group of 24-30 years, were graduate (n=48); were employed (n=44); sedentary workers (100 %) and had family income between Rs. 30000- 60000/- per month (n=51). It was first parity for majority of respondents (n=47). No major metabolic or mental health problems were evident from their medical records. The reported problems were hypertension (n=5), hypothyroidism (n=3) and insomnia (n=1). Mean blood pressure was 116/81± 3.12. Majority of respondents (n=52) had Hb levels more than 11 gm/100 ml. Majority (n=65) had normal weight for height (pre pregnancy) with BMI ranging from 19-24.9. None of the respondents was found as underweight during lactation period. Namely 54, 65 and 41 respondents were overweight/obese during the three respective periods of lactation.Intake for all the food groups was significantly (P †0.05) lower than recommended intake for pregnant women. Dietary intake of most nutrients at three months postpartum was significantly (Pâ€0.05) higher than pre partum or other postpartum lactation stages. Mean gestational weight gain during pregnancy was 11.4 ± 2.32 kg. Mean birth weight of babies was 3.21 ± 1.41kg. Only nine babies had low birth weight (<2.5kg). Average milk output was 22.41±3.0, 133.51±3.4 and 168.16±3.1g/lactation during the three phases of lactation and corresponding baby weight was 3.64±1.81, 5.58±2.73 and 8.21±1.34 kg. Supplements in form of cow milk and formula milk were introduced as early as first fortnight postpartum. Only 16 per cent of respondents were practicing exclusive breast feed up to six months. Significant (p†0.05) positive correlation was observed between BMI of respondents at last month pregnancy and birth weight of child ; weight gain of mothers during pregnancy and birth weight of child as well as between mid-arm circumference of mothers at last month pregnancy and birth weight of child. Also a significant (P†0.05) positive correlation was observed between energy intakes during pregnancy/ lactation and milk output except at sixth month of lactation. Another significant (P†0.05) positive correlation was observed between protein intakes during pregnancy/ lactation and milk output at respective intervals except at sixth month of lactation. Dietary fat intake by mothers during pregnancy as well as at 15 days postpartum was found to have significant (P†0.05) positive correlation with milk output at 15 days postpartum.ThesisItem Open Access Development and nutritional evaluation of ÎČ-carotene rich products prepared using curry leaves(CCSHAU,HiSAR, 2020-09) Sonia; Varsha RaniâThis study was undertaken to analyse the nutritional composition of curry leaves powder (CLP) and develop ÎČ-carotene rich products by incorporating 5, 7.5 and 10 per cent of CLP. Leaves were blanched for 15 seconds at boiling temperature and dried by using freeze drier. Proximate composition, dietary fibre, minerals, anti-nutrients were analysed in CLP whereas antioxidants, vitamin C and ÎČ-carotene were analysed in fresh leaves as well as CLP. Six types of products (buns, kulche, idli, dhokla, upma and uttapam were prepared by supplementing CLP. Products were subjected to sensory evaluation by a panel of semi-trained judges followed by nutritional evaluation of developed products. Data was statistically analysed using SPSS and OPSTAT software. Blanching of curry leaves upto 15 seconds at boiling temperature was found suitable for proper retention of colour. Freeze drying was found suitable for the retention of ÎČ-carotene. CLP contained 3.91, 11.44, 3.19, 9.19, 10.79 and 61.49 per cent of moisture, crude protein, crude fat, crude fibre, ash and total carbohydrates. Soluble, insoluble and total dietary fibre in CLP was found to be 9.63, 41.22 and 53.68 per cent, respectively. CLP contained 2147.30, 21.30 and 3.59 mg/100g of total calcium, iron and zinc, respectively. Beta carotene in fresh and dehydrated leaves was found to be 45890 and 104100 ÎŒg/100g, respectively. TPC in fresh and dehydrated curry leaves was 677.08 and 624.30 mgGAE/100g, respectively. Curry leaves powder can be successfully incorporated up to 10 per cent to develop ÎČ-carotene rich products without affecting the sensory acceptability except colour, though all products were found acceptable. All CLP supplemented products had significantly higher (Pâ€0.05) protein, fiber and ash. Beta carotene rich products can be successfully developed by incorporating CLP as its content in developed products ranged from 4176.21 to 10596.93 ÎŒg/100g. Consumption of 100 gram of developed products can meet 87-221 per cent of daily RDA of ÎČ-carotene.ThesisItem Open Access Assessment of Nutritional and Health Status of Celiac Disease Patients(CCSHAU,HiSAR, 2020-09) Bishnoi, Mantavya; Sangwan, VeenuCeliac disease (CD) is an autoimmune situation described by a thorough serological and histological outline activated by gluten absorption in inherently susceptible characters and the current study was conducted to evaluate the nutritional and health status of total 100 celiac disease patients (30 children aged 7-9 years, 35 men and 35 women) to examine the impact of imparting nutritional education on knowledge gain of 100 respondents (adults and mother/father of children). The patients were selected randomly from the hospitals of Hisar and Fatehabad districts. Nutritional status of the patients was determined by means of dietary assessment (24 hr recall method), anthropometric measurements (height, weight, BMI, waist and hip circumference, waist to hip ratio and waist to height ratio). Results related to personal and socio-economic profile of children (7-9 years) and adults exposed that 43.34 and 57.15 per cent patients were from general category. The maximum children (70%) and adults (61.42%) were from nuclear families. A major portion of childrenâs and adultâs father worked in a private firm (30 and 61.44%), whereas, 56.66 per cent of childrenâs mother was non- working. The monthly family income of 36.67 and 30 per cent children and adults families was below Rs.15, 000/- and as many as 33.33 per cent of children and 35.72 per cent of adults were having a genetic medical history of celiac disease. As far as general health is concerned, nearly half (52.0%) of the patients were observed with breathlessness and 28 per cent of the patients consumed nutritional supplements. A greater part of the patients were vegetarians (73.0%), majority (50%) of the patients consumed meals three times a day, followed by nearly half of the patients (49%) were having fast food cravings and 48 per cent of them consumed it once in a week. The mean daily intake of cereal, pulses, fats and oils, sugars and jaggery, green leafy vegetables, roots and tubers, other vegetables and milk and milk products was significantly lower than RDI among all the patients except the intake of fats and oils and sugars and jaggery, which was significantly higher in adults. The mean nutrient intake of the patients comprising energy, protein, fat, calcium, iron, ÎČ-carotene, thiamine, riboflavin, niacin, vitamin C, folic acid and vitamin B12 was significantly lower as compared to RDA, but the fat intake was significantly higher in both men and women. The mean height, weight, BMI, waist and hip circumference, waist to hip ratio and waist to height ratio were significantly lower than the reference value except the waist to hip ratio in boys and BMI in men, which were non- significant to the ICMR recommendations. As per Water lowâs Classification, 18.18 and 15.78 per cent of the children aged 7-8 and 8-9 years were mildly stunted and majority of the children of 7-8 years (54.54%) and 8-9 years (47.36%) were categorized under Grade-I malnutrition according to Gomez Classification. BMI illustrated that women were more underweight (25.71%) than men (34.28%). The findings of the current study revealed that intake of food stuffs and nutrients were higher in patients belonging to high income group, small sized and nuclear family. In accordance with the present research, it is concluded that the mean daily consumption of nutrients and foodstuffs were considerably lesser than their corresponding RDAs and RDIs in celiac disease patients. All the anthropometric measurements in this study were significantly (pâ€0.01) lower except the WHR in boys and BMI in men. The impact of daily intake of foodstuffs and nutrients on nutritional and health status of an individual signifies an urge of awareness concerning a healthy lifestyle in near future by nutritional intervention.ThesisItem Open Access Development of value added products using lotus stem (Nelumbo nucifera) and their nutritional evaluation(CCSHAU, Hisar, 2020-07) Mumtaz Begum; Punia, DarshanThe present investigation was conducted to study the nutrient composition of lotus stem and its utilization in development of value added products. The fresh lotus stem was dried at50-55ÂșC and analyzed. It was observed that lotus stem powder had higher swelling and water absorption capacity (15.68 and 6.97 ml/g, respectively) and oil absorption capacity and bulk density (2.07% and 1.25 g/ml, respectively) than wheat flour. Lotus stem powder had 18.54 and 4.65 per cent crude fiber and ash, respectively. The contents of total soluble sugar, reducing sugar and non reducing sugar in lotus stem powder was 5.49, 0.92 and 4.57 per cent, respectively. Total calcium, iron and zinc was 157.32, 27.01 and 1.27 mg/100g, respectively in lotus stem powder. The total phenolic content was 31.98 mgGAE/100g), total flavonoid content (72.13mg/RE100g), Ferric Reducing Antioxidant Power (136.32mgTE/100g) and DPPH radical scavenging activity (51.91mgTE/100g) in lotus stem powder. Four traditional and four baked products were developed by using lotus stem powder and evaluated organoleptically. Ladoo, cake and muffins prepared with lotus stem powder up to 30 per cent, sev and biscuits up to 25 per cent, chapati, namakpara and buns up to 20 per cent were most acceptable. It was observed that the contents of fat and crude protein were found to be decreased whereas, crude fiber and ash were found to be increased in products after addition of lotus stem powder. The content of sugars, calcium, iron and antioxidant activity were increased in all types of products upon addition of lotus stem powder. The storable products like sev, ladoo, namakpara and biscuits were stored for three months and were found acceptable. The sensory scores of stored products decreased gradually with increase in storage period, however all the products were found acceptable. The fat acidity and peroxide value increased gradually with increase in storage period however the values were found within the acceptable level. On zero day the fat acidity of supplemented sev, ladoo, namakpara and biscuits was 35.40, 31.99, 36.73 and 21.51 mg KOH/100g, respectively and on 90th day it increased to 55.10, 4.90, 53.73 and 49.99 mg KOH/100g, respectively. On zero day the peroxide values of supplemented sev, ladoo, namakpara and biscuits was 1.27, 0.27, 2.44 and 0.25 meq/100g, respectively, whereas on 90th day were 8.64, 5.67, 9.85 and 5.22 meq/100g, respectively. It is inferred that lotus stem powder can be utilized in preparation of various products to enhance their nutritive value
