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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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20111
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Subject: Foods and Nutrition × Author: Bora, Parul × End date: 2019 × Start date: 2010 × Type: Thesis × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    Nutritional evaluation and shelf life of fresh and dehydrated oyster mushroom (pleurotus florida)
    (CCSHAU, 2011) Bora, Parul; Kawatra, Asha
    The present investigation was conducted to study nutritional composition of oyster mushroom (Pleurotus florida) and post harvest storage of fresh mushroom in different packs and conditions. Dehydration was done using various methods i.e.oven drying at 40OC, 60OC and sun drying after giving pretreatments including blanching in water, blanching and steeping for 2 minutes in (NaCl + citric acid) solutions. Shelf life of dehydrated mushroom was studied for 90 days. Pleurotus florida was found to contain 91.80 per cent moisture, 27.92 per cent crude protein, 7.82 per cent total ash, 0.72 per cent fat, 11.87 per cent of crude fibre and 47.80 per cent carbohydrates. Total soluble sugars, reducing sugars and non-reducing sugars were 3.01, 0.38 and 2.63 per cent, respectively. ADF and NDF content were 17.82 and 43.22 g/100g, respectively and in vitro protein digestibility was 78.96 per cent. Oyster mushroom content of iron, zinc, manganese, calcium, copper and phosphorus were 11.60, 13.60, 5.46, 1280.33, 3.83 and 1254 mg/100g, respectively. Dehydrated mushrooms and dry vegetable prepared using fresh and dehydrated oyster mushrooms were found to be acceptable organoleptically. Dehydration was found to be an effective method in extending shelf-life of mushroom. Both oven and sun drying produced significant change in moisture, protein, total ash and crude fibre content of Pleurotus florida whereas ADF, NDF and fat content reduced non significantly with increase in storage period. Minerals content of dehydrated oyster mushroom reduced with storage period and difference was found to be significant. Non significant difference was observed in gain in weight with increase in storage period of dehydrated mushrooms while effect on rehydration ratio, rehydration time and brittleness was found to be significant. The stored dehydrated mushrooms dried by different drying methods were found to be organoleptically acceptable throughout the storage period. Oyster mushroom thus can be stored for use in off season without much change in nutrient content and can be utilized in preparation of nutritious recipes for improving the nutrition status of the population of country.