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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 A study on processing, nutritional evaluation and product development of Sesbania bispinosa (Dhaincha)(CCSHAU, Hisar, 2023-01) Seema; Kawatra, AshaThe present study was carried to evaluate the physicochemical properties & nutritional composition of Sesbania bispinosa grains and to analyse effect of different processing technique (soaking, roasting, boiling, sprouting and fermentation) on its nutritional composition and utilization of grains for product development Seed density, Hydration capacity, hydration index, swelling capacity and swelling index of sesbania grains was recorded to be 1.06 g/ml, 0.01 g/seed, 0.68, 0.10 ml/seed and 0.02, respectively Cooking time of sesbania grain was as 46 minutes. Crude protein, crude fat, crude fibre, ash and total carbohydrates in sesbania grains was observed to be 30.97, 5.69, 6.72, 3.18 and 53.44 g/100g, respectively on dry matter basis. Crude protein content increased by 5.13 percent and 3.45 per cent on sprouting and germination, respectively whereas, it decreased (P≤0.05) after roasting, soaking and boiling process. Crude fat decreased significantly (P≤0.05) after all processing treatments except roasting. Crude fibre conent reduced significantly during all processing treatments except sprouting and fermentation. Total sugar content improved significantly (P≤0.05) while, starch content reduced with all processing treatments. Total dietary fibre content and dietary fibre constituents (NDF, ADF, lignin, cellulose and hemicellulose) altered with all thermal and non-thermal processing methods. Polyphenol content decreased after roasting, soaking and boiling whereas, increased significantly (P≤0.05) after sprouting and fermentation. Total antioxidant activity in sesbania grains improved significantly (P≤0.05) after each processing treatments being highest after sprouting. All the processings i.e. roasting, soaking, sprouting, boiling and fermentation resulted in improved in vitro protein digestibility in sesbania. Different processing treatment had significantly (P≤0.05) lowering effect upon antinutrients content including phytic acid, trypsin inhibitor activity and saponin content. Highest lowering effect exhibited by boiling and lowest was showed by soaking process. Physico-chemical properties improved significantly (P≤0.05) in flour obtained by all the processing treatments of sesbania grain. Different value added products (bakery, extruded, traditional, sprouted, fermented) were formulated using processed as well as unprocessed sesbania flour in different (10-50 %) proportions. Most of the developed food products were acceptable up to 10-30 per cent level of incorporation of processod and unprocessed samples. Sesbania grain can be used to contribute good amount of protein and other nutrients at low cost sparing other conventional legumes. This underutilized legumes (Sesbania bispinosa) should be further explored in respect of safe level of consumption, frequency of consumption, serving size to improve health status of human beings.ThesisItem Open Access Comparative assessment of nutritional status of school comparative assessment of nutritional status of school going children (7-12 years) from government schools in rural and urban Hisar(CCSHAU, Hisar, 2023-01) Punia, Aman; Sindhu, Sangeeta C.The present study was conducted between November, 2020 to April, 2021 on school going children (7-12 years,n= 240) from urban government and rural government schools of Hisar city to compare their nutritional status. Results reveal that majority belonged to schedule caste category (40.00%) were pure-vegetarian (51.25%) and belonged from nuclear familles (69.58%). Mothers (77.08%) of most of the respondents were uneducated and fathers (45.83%) were educated upto middle. The majority of respondents fathers (25.41%) were engaged in agriculture and majority (73.33%) of respondents mothers were housewives. The average monthly family income of majority of family (69.16%) was between Rs. 10,001 to 20,000. In total, the respondents from rural government school school were significantly (p<0.05) heavier with comparable height to urban government school going children. Also, the rural government school respondents had a significantly (p<0.05) higher BMI, waist and hip circumference as compared to those from urban government school. The male respondents were significantly (p<0.05) taller and heavier to females. Malnutrition was evident with majority being under weight. Daily mean intake of cereals, pulses, green leafy vegetables, roots and tubers, other vegetables, fruits, milk and milk products, sugar and jiggery, and fats and oils was significantly (p<0.05) lower than their respective RDIs in the daily diets of school going children of both the age group (7-9 years and 10-12years). The school going children belonging to rural government schools had significantly (p<0.05) higher consumption of cereals, pulses, other vegetables, milk and milk products, fats and oils, sugar and jaggery than the school going children of urban government schools. The daily mean intake of energy, protein, fat, calcium, iron, vitamin B₁, vitamin B2, and vitamin C which were found to be significantly (p<0.05) lower than their respective RDA in the daily diet of majority of school going children. The daily mean intake of various nutrients of the school going children from rural government school was significantly (p<0.05) higher than those from urban government schools. Furthermore, the nutrient intake iron, calcium and vitamin C of male was significantly (p0.05) higher than the females. Adequacy ratio for all nutrients except fat was below 75 per cent of RDA in majority of school going children from both urban and rural government schools. A significant (p<0.05) impact on the gain of nutrition knowledge was reported after imparting the nutrition education. It may be concluded that food and nutrient intake of school going children from both genders and both school categories were below the respectively RDI/RDA standards prescribed by ICMR (2020) for Indian school going children.ThesisItem Open Access Effect of processing on nutritional quality of teff (Eragrostis tef) and its utilization for development of value added products(CCSHAU, Hisar, 2023-05) Lavanya. A.; Varsha RaniThe present study was conducted to analyse the physical properties and the effect of processing such as soaking, fermentation, roasting and malting on the functional and nutritional properties of teff grains, development and organoleptic acceptability, nutritional composition and shelf life of teff-based value-added products. The TSW, seed volume, bulk density, true density, porosity, hydration capacity and swelling capacity was 0.29 g, 0.24 ml/g, 0.82 g/ml, 1.34 g/ml, 38.80 %, as 0.06 g/1000 seeds and as 0.13 ml/1000 seeds, respectively. The evaluated LBD, TBD, WAC, SC, FAC, WSI and FD of flour was 0.83 g/ml, 0.91 g/ml, 0.91ml/g, 10.9 %, 1.13 g/g, 19.78 %, and 59.00 %, respectively. The bulk density was decreased while SC and FAC were increased after each treatment. The moisture, crude protein, crude fat, ash and crude fibre was 6.24, 12.96, 3.48, 2.11 and 2.72 g/100g, respectively in raw teff flour. The crude protein was decreased after fermentation (8.10 and 10.91 %) and roasting (0.85 and 0.31 %) whereas it was increased after soaking (1.00 and 2.31 %) and malting (6.56 and 4.86 %) process. The total soluble sugars, reducing sugars, non-reducing sugar, total starch content, amylose, amylopectin and resistant starch of raw teff flour were 0.48 g/100g, 0.28 g/100g, 0.20 g/100g, 73.53 g/100g, 27.00 %, 73.00 %, and 2.80 g/100g, respectively. The total soluble sugars, reducing sugars, non-reducing sugars and amylopectin contents were increased while total starch, amylose and resistant starch were decreased after each treatment. The TDF, SDF and IDF was 5.57, 0.98 and 4.59 g/100g in teff flour. The TDF decreased after soaking, fermentation and roasting was ranged from 4.85 to 5.49 g/100g whereas malting increased TDF as 5.73 (40 hrs) and 5.91 (60 hrs) g/100g. The Ca, Mg, K, Fe, Zn and P were about 150.33, 182.00, 424.33, 27.57, 3.36, and 393.33 mg/100g with the HCl extractability 35.26, 56.43, 55.80, 56.90, 23.73, and 52.33 %, respectively. The IVPD and IVSD were 43.53 % and 36.43 mg maltose released per g. The TPC, TFC, TAC, DPPH scavenging activity and FRAP activity were 144.26 mg GAE/100g, 89.23 mg RE/100g, 142.53 mg AAE/100g, 134.26 mg TE/100g and 116.63 mg TE /100g, respectively in raw teff flour. The phytic acid, polyphenols and condensed tannins were about 552.43, 176.46 and 1.91 mg/100g. The minerals, IVPD, IVSD and antioxidants were increased whereas anti-nutritional factors were decreased after every treatment. The overall acceptability of developed teff based sorghum and soybean incorporated (50:30:20) type I and type II value added products (Injera, Porridge, Pasta, Noodles, Bread, Bisculits and Malted porridge) were “liked very much” by judges. The crude protein (12.67 to 15.40 g/100g), crude fat (2.00 to 12.63 g/100g), ash (2.83 to 3.73 g/100g) and crude fibre (2.86 to 3.80 g/100g) were found higher in type I and II type products. The total soluble sugars (1.20 to 9.08 g/100g) and total starch (42.10 to 55.03 g/100g) were observed to be lower while amylose (17.40 to 31.30 %) content was higher among teff based products. The higher dietary fibre and minerals while low IVPD and IVSD were observed among type I and II type products. Antioxidants and antinutritional facts were found to be high in teff based food products compared to controls (wheat). Shelf-life study indicated that developed products could be stored well and organoleptically acceptable and fat acidity, peroxide value, bacterial and fungal counts were remained safe level for consumption till 90th days of storage. Teff based value added products were gluten free, nutritionally superior, high in dietary fibre and with lower digestibility thus it can be highly recommended to diabetic and celiac patients. All of the developed products can be popularized for use in enhancing community nutrition.ThesisItem Open Access Effect of sprouting on nutritional profile of products developed from black wheat(CCSHAU, Hisar, 2023-06) Yachana; Nandal, UrvashiThe present study was carried out to assess the effect of sprouting on functional and nutritional profile of black wheat and nutritional profile of products developed from sprouted black wheat. Black (BW) and bread (WH) wheat flour as well as their sprouted types (SBW and SWH respectively) were analysed for their functional properties, i.e., water absorption capacity (WAC), oil absorption capacity (OAC), gelation capacity, gel consistency, gluten content, grinding loss, sieving loss and flour recovery. The flours were also analyzed for proximate composition, total sugar, reducing and non-reducing sugar, starch content, total minerals, available minerals, in vitro digestibility of protein and starch, phytic acid, total phenolic content (TPC), total flavonoid content (TFC), antioxidant activities (TAA, ABTS, FRAP and DPPH) and anthocyanin. Developed products, namely, khichdi, burfi, chaat, chapatti, biscuit and cake were analyzed based on their nutritional characteristics and organoleptic evaluation by 30 untrained panelists using Nine Point Hedonic Scale. One way analysis of variance (ANOVA) was applied to analyse the difference. Results of the study showed that BW and SBW can be utilized for the production of burfi, biscuit and cake and SBW can also be used for preparation of chaat without compromising the consumer acceptance. Except for gelation capacity and flour recovery, the BW flour depicted higher WAC, OAC, gel consistency, gluten content, grinding and sieving loss in comparison to WH flour. Sprouting was found to increase the WAC, OAC, gel consistency, grinding and sieving loss as well as decrease the gelation capacity, gluten content and flour recovery. Sprouting was found to significantly change (P≤0.05) the functional properties of wheat flours. It was found that the BW flour depicted higher crude fibre crude protein, crude fat, ash, total sugar, reducing and non reducing sugar, total and available iron and zinc, starch digestibility, phytic acid, TPC, TFC, TAA, ABTS, FRAP, DPPH and anthocyanin content as well as lower moisture, carbohydrate, starch, total and available calcium and protein digestibility content in comparison to WH flour. Sprouting was found to increase the moisture, crude fibre, crude protein, total sugar, reducing and non reducing sugar, available mineral, starch and protein digestibility, TPC, TFC, TAA, ABTS, FRAP, DPPH and anthocyanin content as well as decrease the crude fat, ash, carbohydrate, starch, total mineral and phytic acid content of wheat flours. Due to its strong antioxidant content, BW and SBW might be helpful in managing oxidative stress and hence degenerative diseases. The products prepared from SBW during the study were found to be nutritionally superior to BW, WH and SWH products. Thus it was found that the inclusion of BW as staple in diet and further using SBW in diet can help in achieving nutritional security and this should be implemented through public health programmes.ThesisItem Open Access Development and nutritional evaluation of value added products using purple wheat based composite flour(CCSHAU, Hisar, 2023-06) Mukesh Kumari; Sindhu, Sangeeta C.Present study was conducted to assess the acceptability and nutritional composition of value-added food products developed from purple wheat, raw banana and lemon grass based composite flours. Six types of composite flour were developed using purple wheat flour (PWF), raw banana flour (RBF) and lemon grass powder (LGP) in different proportions. The water absorption capacity of composite flours varied from 3.03±0.18 to 3.15±0.17 g/g while oil absorption capacity varied from 2.36±0.09 to 2.46±0.03 g/g. The gluten content varied from 8.00±0.15 to 10.98±0.26 g/g. The crude protein and crude fat content varied from 5.56±0.29 to 7.99±029 and 2.93±0.17 to 3.66±0.08 percent, respectively. The crude fiber content varied from 3.53±0.23 to 4.13±0.12 percent. The ash content varied from 1.76±0.00 to 1.82±0.08 with no significant (p≤0.05) differences within the composite flours. The total and reducing sugar content of developed composite flours varied from 10.93±0.23 to 15.20±0.68 and 9.17±0.56 to 11.00±0.21 per cent. The non reducing sugar and starch content varied from 1.66±0.2 to 5.03±0.05 and 35.07±0.71 to 62.73±1.16 per cent. The per cent availability for calcium varied from 48.66 to 93.33. It varied from 39.48 to 55.43 per cent for phosphorus, 55.67 to 67.85 per cent for iron and 31.99 to 72.17 per cent for zinc. The phytic acid varied from 32.06±0.12 to 34.17±0.06 in unprocessed wheat based composite flours and 29.14±0.09 to 31.19±0.02 in malted wheat flour based composite flours. The protein digestibility varied from 28.87±0.15 to 41.60±0.10 per cent. At the same time, starch digestibility ranged from 21.30±0.01 to 45.01±0.09 mg maltose released per g composite flours. The TPC and TFC content of developed composite flours varied from 135.20±3.01 to 156.76±8.82 mg GAE/100g and 248.49±9.17 to 616.11±5.99 mg RE/100g. The β-carotene content varied from 44.67±1.97 to 118.37±4.71 ppm. The antioxidant activity of developed flours was assessed in terms of DPPH (28.20±0.77 to 35.47±2.48 mg TE/100g), ABTS (85.16±5.32 to 100.63±4.13mg AAE/100g) and FRAP (91.51±4.81 to 111.11±2.40 mg TE/100g). The composite flours were used to develop biscuits, cookies, cake, breads, buns and weaning foods. All products except bread and buns were found to be acceptable and were subjected to further nutritional analysis. All products provided a rich nutritional profile as compared to products developed using refined wheat flour.ThesisItem Open Access Development and nutritional evaluation of value added food products using beetroot(CCSHAU, Hisar, 2023-08) Neetu; Nandal, UrvashiThe present study was carried out to develop and standardize different value added food products using fresh and powdered beetroot, their organoleptic evaluation and nutritional analysis of the most acceptable value added food products. Fourteen products namely jam, chutney, candy, pickle, squash, shake, burfi, halwa, chapatti, poori, sev, laddoo, cake, cookies were standardized with an attempt to incorporate maximum amount of beetroot along with the overall acceptability by the panelists. Laddoo, cake and cookies were prepared using powdered beetroot whereas other products were prepared by using fresh beetroot. The prepared food products were subjected to organoleptic evaluation using nine point hedonic scale from 50 untrained panel of judges. The organoleptic acceptability of developed beetroot products showed that all the products fell in the category of liked very much except squash and shake. The most acceptable twelve food products were subjected to nutritional analysis. Beetroot powder developed using lyophilizer was also analyzed. The proximate composition of beetroot powder revealed that it contained 87.07% moisture, 6.27% ash, 13.06% crude protein, 0.92% crude fat and 5.01% crude fibre. It contained 214.84 mg/g total sugars, 116.89 mg/g reducing sugars and 97.96 mg/g non reducing sugars. The total fibre and β-carotene content of beetroot powder was found to be 57.40% and 3.93 mg/100g, respectively. The total mineral content was found to be 3.72, 20.33, 82.44 and 78.00 mg/100g for iron, calcium, magnesium and phosphorus, respectively and the available iron was 0.19 mg/100g. The antinutritional factors like phytic acid, oxalate and polyphenols were found to be 45.40, 365.80 and 23.45mg/100g, respectively in beetroot powder and the antioxidant capacity in terms of TAA, DPPH, FRAP and ABTS was 69.02%, 139.17 mgTE/100g, 192.74 mgTE/100g and 204.59 mgTE/100g, respectively. The acceptable developed value added products were analysed for their nutritional composition which included proximate composition, available carbohydrates, total minerals, available iron, total fibre, β-carotene, antinutritional factors and antioxidant content. The developed value added food products had high content of protein, fibre, iron and antioxidants. The crude protein, iron, available iron content were found to be the highest in beetroot sev. The crude fibre and total fibre content were found to be highest in beetroot pickle. The β-carotene content and total antioxidant activity were found to be the highest in beetroot cake and the calcium content was found to be the highest in beetroot cookies. Therefore, beetroot can be successfully incorporated into different types of food products to enhance its nutritional value.ThesisItem Open Access Gender disparity in nutritional status of rural and urban adult population(CCSHAU, Hisar, 2023-02) Twinkle; Sindhu, Sangeeta C.Gender disparity was assessed in nutritional status of rural and urban adults (n=280) of Hisar city. The respondents were equally distributed among the two genders. Backache and pain in neck were the most common symptoms reported in all categories. Mean PAL was significantly (p≤0.05) higher for rural respondents (1.76±0.33) as compared to urban ones (1.57±0.23); and for male respondents (1.77±0.34) as compared to female counterparts (1.56±0.20). Significant differences existed in mean Hb for male (14.13±1.63) and female (11.71±1.59) counterparts but not in rural and urban respondents. There was higher prevalence of anemia observed in feminine gender as compared to male counterparts. The intake of all the food groups i.e. cereals and millets, pulses, milk and milk products, roots and tubers, green leafy vegetables, other vegetables, fruits, fats and oils and sugars in male respondents was significantly (p≤0.05) higher as compared to those of female respondents. Also, the intake of pulses, roots and tubers, other vegetables and fruits in urban area respondents was significantly (p≤0.05) higher as compared to those of rural area respondents. In nutrient intake, the intake of energy, protein, fat, magnesium, zinc, calcium, vitamin A, ß carotene, vitamin B1, vitamin B3 and vitamin B9 in male respondents was significantly (p≤0.05) higher as compared to those of female respondents. Also, the intake of energy, visible fat, zinc, calcium, ß carotene, vitamin B1 and vitamin B9 in rural area respondents was significantly (p≤0.05) higher as compared to those of urban area respondents. In general, the nutrient adequacy ratio was more balanced in urban adults with no such major difference between genders. Nutrition education had a positive impact on knowledge scores. Chi square test revealed that a significant association (p≤0.05) of occupation, type of physical activity, size of family, eating habit, regularity of meals, Hb, severity of anemia, BMR, protein and sugar intake with gender. Also a significant association (p≤0.05) of height, weight, waist circumference, hip circumference, WHR, MUAC, pulses, milk and milk products, green leafy vegetables, fruits and sugar intake was observed with locality of respondents.ThesisItem Open Access Effect of processing and storage on nutritional quality and shelf life of biofortified pearl millet(CCSHAU, Hisar, 2023-06) Gupta, Simran; Sangwan, VeenuThe present study the facts relating to the effect of processing and storage on nutritional quality and shelf life of biofortified pearl millet variety HHB 299 and HHB 311. It was found that HHB 299 contained 8.61, 2.57, 1.97, 10.46, 6.18 and 70.19 per cent moisture, ash, fiber, crude protein, crude fat and carbohydrates, respectively while, HHB 311 contained 9.28, 2.39, 2.08, 11.48 6.43 and 68.33 per cent of moisture, ash, fiber, crude protein, crude fat and carbohydrates, respectively. As a result of processing the fermented flour (9.32%) was found to have the highest moisture content, followed by control (8.94%), blanched (8.82%) and malted flour (6.71-7.30%). The ash content of fermented flour (2.73%) was significantly higher than other flours. The crude fiber content of malted flour germinated for 72 hours (2.27 %) was significantly higher than that of unprocessed (2.03%). During processing soluble dietary fiber content reduced from 11.84 to 16.32 per cent in both the varieties and more reduction was seen in malted flours. Fermentation resulted in 4.60 to 5.44 per cent increase in soluble dietary fiber content of pearl millet varieties, compared to control. It was observed that iron, zinc and calcium availability of processed flours was higher than unprocessed. The in-vitro protein digestibility increased and maximum improvement was in malted flour (72 h and 60 h i.e., 71.35 and 67.53 %, respectively). All the processing treatments significantly increased the in vitro starch digestibility of processed flours (7.88 to 97.60 per cent increase. It was observed that in blanched and fermented flours tannin reduction was in the range of 4.19 to 21.22 per cent compared to control. A significant increase in phenol content was noted in fermented flours (564.43 GAE mg/100 g). Maximum increase in DPPH activity was observed for fermentation treatment (42.20 per cent) followed by blanching (40.87 per cent) and malting (40.44 to 40.85 per cent) compared to the unprocessed flour (38.15 per cent). Processing treatments and storage conditions favourably affect the nutritional and shelf life of processed pearl millet.ThesisItem Open Access Development and evaluation of iron-fortified food products utilizing Kufri Neelkanth potato(CCSHAU, Hisar, 2023-06) Bhavna; Sindhu, Sangeeta C.This study was undertaken to analyse the nutritional composition of Kufri Bahar and Kufri Neelkanth potato and develop iron-fortified food products utilizing both potato varieties. Potatoes were washed, sliced and dried by using tray drier for 12 hours. Proximate composition, minerals, carbohydrate profile, in vitro starch and protein digestibility, and antioxidant profile were analysed in Kufri Bahar and Kufri Neelkanth. Four types of iron-fortified meal items (Aaloo Gobhi vegetable, Aaloo Matar vegetable, Aaloo Parantha and Aaloo Halwa) and six types of iron-fortified snack items (French Fries, Potato Cutlets, Potato Tikki, Potato Sev, Potato Chips and Potato Laccha) were prepared by utilizing both potato varieties were subjected to sensory evaluation by a panel of thirty un-trained judges followed by nutritional evaluation of developed products. Data was statistically analysed using SAS and OPSTAT software Kufri Bahar potato contained 78.04, 4.07, 0.61, 2.05, 0.68 and 16.75, respectively while Kufri Neelkanth potato contained 80.82, 3.85, 0.67, 2.49, 0.97 and 14.97 per cent of moisture, crude protein, crude fat, crude fibre, ash and total carbohydrates. Total sugar, reducing sugar, starch and resistant starch was found to be 4.28, 2.31, 77.67 and 0.97 g/100 g, respectively in Kufri Bahar potato while it was found to be 3.74, 2.08, 71.2 and 1.01 g/100 g, respectively in Kufri Neelkanth potato. Kufri Bahar and Kufri Neelkanth potato contained 320.4 mg TE/100 g, 51.77 mg TE/100 g, 74.74 mg AAE/100 g, 298 mg GAE/100 g and 93.19 mg CE/100 g, respectively and 695.9 mg TE/100 g, 67.11 mg TE/100 g, 116.96 mg AAE/100 g, 416 mg GAE/100 g and 176.12 mg CE/100 g, respectively of DPPH, FRAP, ABTS activity, total phenol and flavonoid content, respectively. All the iron-fortified products developed utilizing Kufri Neelkanth potato variety had significantly higher (p≤0.05) antioxidant and fiber content as compared to Kufri Bahar potato. Iron fortification can be successfully done to develop iron-fortified meal and snack items without affecting the sensory acceptability, though all products were found highly acceptable and the iron content of developed products ranged in between 1.28 to 5.54 mg/100 g.
