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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: Chaudhary, Gunjan × End date: 2016 × Start date: 2011 × Type: Thesis × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    Nutritional evaluation of white and grey pearl millet varieties for their utilization and product development
    (CCSHAU, 2011) Chaudhary, Gunjan; Sehgal, Salil
    The present study was carried out to analyse the physico-chemical characteristics and nutritional composition of white i.e. HHB-129 and ICMV-221 and grey i.e. HC-20 and HHB-197 pearl millet varieties. The effect of various processing treatments like blanching, malting, germination and popping was studied. Organoleptic acceptability of developed value added products was also studied. The protein, fat, total carbohydrate and starch content ranged from 10.80 to 12.61, 5.18 to 5.50, 71.75 to 73.16 and 59.89 to 67.31 per cent, respectively. Total minerals viz. phosphorus, calcium, iron, zinc and manganese ranged from 264.44 to 308.07, 61.42 to 66.16, 10.30 to 11.49, 4.47 to 5.29 and 1.46 to 1.82 mg/100g, respectively. Polyphenols and phytic acid content ranged from 658.80 to 753.84 and 679.47 to 789.43 mg/100g, respectively. In viitro protein digestibility ranged from 52.21 to 55.43 per cent and in vitro starch digestibility ranged from 19.81 to 21.14 mg maltose/g in all the four varieties. Blanching resulted in non significant effects on ash, total carbohydrate, total sugars, starch contents whereas polyphenol and phytic acid content decreased significantly Improvement in in vitro protein and starch digestibility was observed in blanched grains and ranged from 54.93 to 58.12 per cent and 21.70 to 23.35 mg maltose/g. During malting, protein, fat, ash, fibre, total carbohydrate dcreased significantly whereas, in vitro protein and starch digestibility increased by 12 to 28 and 84 to 105 per cent, respectively with simultaneous decrease in polyphenol and phytic acid by 31 to 38 and 43 to 50 per cent, respectively. Germination showed significant increase in protein, fibre, cellulose and lignin content whereas fat, ash, total carbohydrate and starch content decreased. In vitro protein and starch digestibility improved by 19 to 21 and 55 to 56 per cent with simultaneous reduction in polyphenol (29 to 31%) and phytic acid (42 to 43%). Popping resulted in significant reduction of protein, fat whereas total carbohydrate, cellulose and lignin content increased. In vitro protein and starch digestibility increased by 8 to 9 and 35 to 36 per cent with the corresponding decrease in polyphenols (14 to 15%) and phytic acid (21 to 24%). Total minerals i.e. phosphorus, calcium, iron, zinc and manganese decreased with all processing treatments except iron which increased during popping. HClextractability of all minerals were improved by all processing treatments. Blanched and malted flours had significantly lower values of fat acidity (36 to 40 and 52 to 53 mg KOH/g) and peroxide value (17 to 18 and 18 to 29 meq/kg of fat) as compared to fat acidity (115 to 129 mgKOH/g) and peroxide value (32 to 35 meq/kg of fat) of unprocessed flours on 90th day of storage. Chapati prepared from processed flours were in ‘like moderately’ category throughout the storage period. Product developed (biscuit, cake, dhokla mix, idli mix, weaning mix, popped laddoo, germinated chat and pulav, noodles, bakali, khichri, dalia) were found to be acceptable. Thus the processed flour could be stored safely upto three months.Thus the utilization of pearl millet for product development will help in diversifying its use for achieving food and nutrition security.