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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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20151
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Subject: Foods and Nutrition × Author: Jyoti × Start date: 1990 ×
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    ThesisItemOpen Access
    Development and Nutritional Evaluation of Value Added Products from Shiitake (Lentinus edodus) Mushroom
    (CCSHAU, 2015) Jyoti; Sindhu, Sangeeta C.
    The present study delineates information pertaining to the nutritional evalution of Shiitake mushroom (Lentinus edodes) and development, nutritional evaluation and shelf life studies of products. Moisture content in Lentinus edodes was found to be 90.31 per cent. Crude protein, crude fat, ash and crude fibre content respectively were 20.90, 0.95, 7.20 and 8.06 per cent. Minerals analysis revealed total iron, zinc, phosphorus and calcium content in mushroom to be 5.01, 10.09, 960.66 and 41.41 mg/100g respectively. HCl extractability for iron, zinc, phosphorus and calcium were 94.78, 70.89, 14.89 and 53.74 per cent respectively.The total carbohydrate, total soluble sugar, reducing sugar, non- reducing sugar and starch in L.edodes were 62.89, 4.72, 0.48, 4.24 and 5.84 per cent respectively.The total dietary fibre, soluble and insoluble fibre content were 32.33, 1.93 and 30.29 g/100g respectively. L.edodes mushroom had a polyphenol content of 201.34 mg/100g and in vitro protein digestibility 80.53 per cent. Mushroom powders were prepared using different treatments.The mushrooms were either blanched or kept unblanched. These were further subjected to different chemical treatments including KMS or Citric acid/H2O2 before drying (solar/oven).The yield of powder obtained after drying ranged from 1.89 to 6.90 per cent in different treated and untreated dried mushroom powders. Oven drying after KMS treatment of unblanched mushroom resulted in highest yield of mushroom powder while solar drying after treatment with H2O2 of unblanched mushroom yielded minimum powder. All treatments were effective in producing organoleptically acceptable powders. The overall acceptability score of dried mushroom powders ranged 2.60 to 5.18 on six point hedonic scale. In our study, various treatments reduced the crude protein content by upto 13.38 per cent; maximum reduction was brought about in blanched H2O2 treated solar dried powder. The crude protein content in dried powders ranged between 18.12 to 20.92 per cent. All blanched mushroom powders had significantly (P≤0.05) lower crude protein content as compared to their unblanched counter parts irrespective of other treatments involved. All the treatments significantly (P≤0.05) improved the in vitro protein digestibility of mushroom powders. The in vitro protein digestibility was highest (85.94%) for blanched KMS treated oven dried mushroom and lowest(82.48%) for unblanched citric acid treated oven dried powder as well as unblanched H2O2 treatment solar dried powder. Blanched mushroom powders had significantly (P≤0.05) higher in vitro protein digestibility as compared to unblanched counter parts irrespective of other treatments involved. Antimicrobial activity of treated and untreated powder was studied against B.subtilis, E.coli, S.typhi and S. aureus in aqueous and alcoholic extracts. No significant results were achived with alcoholic extracts. Aqueous extracts exhibited inhibition zones against all test microorganisms. Blanched KMS treated solar dried Shiitake powder provided maximum zone of inhibition against S. aureus (28mm). On the basis of organoleptic acceptability of different dried powders citric acid solar dried powder were used for the development of various mushroom products i.e. Mushroom pickle, Mushroom chutney, Instant soup mix, Ready to use mushroom curry and biscuits. All the developed products were acceptable to the panel of judges. The storable products were stored and evaluated for a period of 30 days at room temperature. Mushroom curry could be stored only upto 15 days with no deterioration in any parameter. All other products could be successfully stored up to 30 days.