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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: Foods and Nutrition × Author: Bajaj, Malika × End date: 2009 × Start date: 2003 ×
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    ThesisItemOpen Access
    Nutritional evaluation of rice bean [Vigna Umbellata] and its utilization for the development of value-added products
    (CCSHAU, 2009) Bajaj, Malika; Sehgal, Salil
    The present investigation was carried out on four varieties of rice bean to study their physico-chemical characteristics, nutritional composition and effect of processing (viz. soaking, pressure cooking, germination and fermentation) on nutritional composition. The study also included the development of value added products and assessment of their organoleptic acceptability and shelf life. Moisture, crude protein, ash, crude fiber and fat of selected rice bean varieties ranged from 10.53 to 12.20 per cent, 19.25 to 20.42 per cent, 3.53 to 3.87 per cent, 3.00 to 3.60 per cent, 2.27 to 3.33 per cent, respectively in all the rice bean varieties. Starch, total soluble sugars, reducing sugars and non-reducing sugars varied from 60.75 to 66.75 g/100g, 3.92 to 4.25 g/100g, 217.00 to 258.67 mg/100g and 3.91 to 4.02 g/100g, respectively. The in-vitro starch digestibility and in-vitro protein digestibility of rice bean ranged from 22.20 to 32.00 mg maltose released/g and, 52.10 to 56.77 per cent, respectively. Rice bean varieties contained 2.95 to 3.59 mg/100g zinc, 0.63 to 1.32 mg/100g copper, 326.67 to 355.67 mg/100g calcium and 6.15 to 7.24 mg/100g iron. The anti-nutritional factors like phytic acid, trypsin inhibitor activity, polyphenol and saponin content of rice bean were observed to range from 1024.33 to 1034.13 mg/100g, 56.60 to 60.40 TIU/g, 914.33 to 928.33 mg/100g, 2094.67 mg/100g to 2113.33 mg/100g, respectively. The true protein and non-protein content of rice bean varied from 3.00 to 3.35 and 0.08 to 0.10 per cent, respectively. Significant increase in in vitro digestibility of starch was observed on soaking (5.55 to 12.61 per cent), pressure cooking (25.16 to 37.84 per cent), germination (43.62 to 57.07 per cent) and fermentation (72.02 to 75.00 per cent). The per cent increase in in vitro digestibility of protein was observed to be 12.15 to19.16 after soaking, 27.53 to 33.34 after pressure cooking, 42.10 to 52.65 after germination and 53.02 to 63.01 after fermentation. Fermentation resulted in significant reduction of all the minerals and anti-nutrients followed by germination, pressure cooking and soaking. All the processes resulted in slight changes in proximate composition, true protein nitrogen and non protein nitrogen content. Starch content decreased significantly during germination and fermentation while slightly after soaking and pressure cooking. Significant increase in total soluble sugars was observed in all the processing techniques except soaking. Value added products developed using rice bean included dhal, pulao, wadi, idli, dhokla, tikki, cutlet, chat, ladoo, burfi, halwa, sev, mathi, vada,cake, sweet and salty biscuits, kaju biscuits and nan-khatai. All the products were found to be organoleptically acceptable and acceptability scores were in the category of ‘liked very much’ and ‘liked moderately’. Shelf life atudy of products namely wadi, ladoo, sev, mathi, sweet and salty biscuits, kaju biscuits and nan-khatai for one month indicated that organoleptic acceptability of wadi, sweet and salty biscuits, kaju biscuits and nan-khatai remained in the category of ‘liked moderately’ till 30th day whereas mathi and nan-khatai were acceptable upto 20th day. Fat acidity, free fatty acids and peroxide value increased with increase in storage period in all the products. Use of rice bean after processing and its value added products can contribute good amount of nutrients in the diet of masses.