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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 Nutritional evaluation and shelf life of fresh and dehydrated oyster mushroom (pleurotus florida)(CCSHAU, 2011) Bora, Parul; Kawatra, AshaThe 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.ThesisItem Open Access Nutritional and sensory evaluation of vegetables grown under organic and inorganic conditions(CCSHAU, 2011) Bajpai, Preeti; Punia, DarshanThe present study was conducted in the Department of Foods and Nutrition, I.C. College of Home Science, Chaudhary Charan Singh Haryana Agricultural University, Hisar (Haryana). The present investigation was carried out with the objectives to study the nutrient composition and sensory characteristics of vegetables grown under organic and inorganic conditions. The results of the present study revealed that inorganically grown vegetables had significantly higher moisture and crude protein per cent as compared to organically grown vegetables. Significant difference was observed in crude fiber content among all the organically grown and inorganically grown vegetables. All the vegetables grown organically had significantly higher ash content as compared to their inorganically grown and conventionally grown counterparts. Calcium, phosphorus, iron, zinc, magnesium, manganese and copper content of organically grown vegetables was significantly higher as compared to inorganically grown vegetables; a non significant difference was observed between mineral content of inorganically grown and conventionally grown vegetables in most of the cases. Sensory evaluation of vegetable recipes prepared using organically, grown vegetables scored better scores for some of the characteristics as compared to their inorganically and conventionally grown counterparts.ThesisItem Open Access Nutritional evaluation of white and grey pearl millet varieties for their utilization and product development(CCSHAU, 2011) Chaudhary, Gunjan; Sehgal, SalilThe 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.ThesisItem Open Access Nutritional evaluation of mung bean (Vigna radiata L.Wilczek) cultivars and development of instant bhalle mix powder(CCSHAU, 2011) Shashi Bala; Khetarpaul, NeelamThe nutritional evaluation of mung bean cultivars indicated the cultivar; MH- 715 had significant higher amount of protein, crude fibre and lower amount of fat contents whereas reverse was noticed in MH-729. MH-715 had significantly the higher amount of iron and zinc while minimum amount of calcium, magnesium contents. MH- 715 had the maximum iron availability but the minimum availability of calcium and zinc. In vitro protein and starch digestibility were the lowest in MH-715 and MH-729, respectively and the minimum amount of antinutrients was present in MH-715. MH-715 was selected on the basis of its protein (23 g/100g) and iron (3.0 mg/100g) contents and was used to develop six types of instant bhalle mix powders by using three methods viz. traditional, improvised and unfermented methods and two drying techniques i.e. hot air and vacuum oven and subjected to organolaptical evaluation. On the basis of sensory scores, the two most acceptable instant powders (Type I i.e. traditionally fermented and Type II i.e. unfermented, hot air oven dried) were selected for further nutritional composition and shelf life study. Both the instant mixes had almost similar nutritional composition except vitamin C and phytic acid contents which were significantly (P ≤ 0.05) higher in Type II powder. When nutrient composition of both the instant mixes was compared with that of raw mung bean flour, it was observed that there was reduction in ash and fiber contents whereas increase was noticed in the protein contents in instant powders. There were reductions in total and soluble dietary fibers which may be because of dehulling of seed. Total sugars were increased, may be because of fermentation. The amount of minerals and antinutrients were decreased whereas mineral availability and digestibilit y (in vitro) of protein and starch were increased. Vitamin C content was increased in instant mixes that may be because of processing methods. Both the instant mi xes stored for six months (March to July) in multilayered zip lock polythene bags at room temperature. The sensory scores of bhalle prepared from stored powders decreased continuously on storage. Thus, it can be concluded that the instant mixes had almost similar nutritive value which might be due to less fermentation time (3 h) used in the preparation of Type I powder. This short duration of fermentation perhaps could not bring significant changes in the nutritive composition of the powder. But definitel y these instant mixes had better nutritional quality when compared to that of raw control.ThesisItem Open Access Nutritional evaluation of black gram varieties and their utilization in product development(CCSHAU, 2011) Goyal, Sweta; Boora, PinkyFour varieties of black gram (Vigna mungo) viz., UH 04-04, UH 04-06, T-9 and Uttra were evaluated for their physico-chemical characteristics and nutrient composition. All the varieties were processed i.e. soaked dehulled and fermented and nutritionally evaluated. All the varieties were used to develop products viz., papad, wadi, idli, bhalle. All the products were evaluated for their sensory characteristics and nutrient composition. The results of the study revealed that seed weight, seed volume, swelling capacity, hydration capacity and cooking time varied from 3.65 to 3.91 g/100g seeds, 2.94 to 3.20 ml/100 seeds, 0.035- 0.041 per seed, 0.029-0.033 per seed and 31.00 to 38.33 minutes, respectively in all varieties of black gram moisture, crude protein, fat, ash, fibre and carbohydrates contents ranged from 7.37 to 8.57, 19.98 to 22.06, 1.20 to 1.35, 3.48 to 3.82, 2.60 to 3.03 and 59.94 to 63.82 per cent, respectively. Total soluble sugars, reducing sugars, non-reducing sugars and starch varied from 10.03 to 11.17, 1.75 to 2.04, 7.99 to 9.24 and 39.90 to 43.63 g/100g, respectively. Antinutritional factors like phytic acid and trypsin inhibitor activity of black gram were observed to ranged from 6.36 to 7.56 mg/g and 2.67 to 3.35 TIU/g, respectively. The in vitro protein and starch digestibility of black gram varied from 54.26 to 66.60 per cent and 36.80 to 43.27 mg maltose released/g. The total calcium, iron, zinc, phosphorus and magnesium content ranged from 143.33 to 157.33, 4.21 to 4.35, 3.14 to 3.41, 380.83 to 384.17 and 150.93 to 151.70 mg/100g, respectively. The HCl-extractability of calcium, iron, zinc, phosphorus and magnesium ranged rom 33.62 to 37.23, 47.22 to 50.33, 23.51 to 27.51, 23.85 to 26.47 and 32.33 to 35.31 per cent, respectively. Significant increase in in vitro digestibility of protein and starch was on processing. HClextractability of minerals increased during soaking, dehulling and fermentation. These processing treatments resulted in significant reduction in antinutrients. There was significant increment in total soluble sugars and reducing sugars after fermentation. All the products developed viz., papad, wadi, idli, bhalle were well accepted. Protein content of papad, wadi, idli and bhalle was in the range of 18.66 to 21.58, 19.83 to 21.88, 11.52 to 11.96 and 17.30 to 19.38 per cent respectively. In vitro protein digestibility of papad, wadi, idli and bhalle was found in the range of 77.12 to 78.67, 60.23 to 70.22, 69.38 to 71.49 and 72.94 to 73.98 per cent, respectively. Papad and wadi were stored for 45 days and found to acceptable at 45 days of storage. These products can be utilized by all segment of the population to raise their nutritional status.ThesisItem Open Access Nutritional evaluation and utilization of sweet corn for product development(CCSHAU, 2011) Pandey, Renu; Kawatra, AshaThe present investigation was conducted to study nutritional composition of two sweet corn genotypes (HSC-I and Madhuri), to utilize sweet corn for product development and to standardize process like dehydration and freezing for extending shelf-life of sweet corn. Sweet corn genotypes HSC-I (Hybrid) and Madhuri (Variety) were found to contain 70.30 and 72.21 per cent of moisture, 13.44 and 15.30 per cent of crude protein, 4.42 and 4.70 per cent of total ash, 2.26 and 2.58 per cent of fat, 3.76 and 3.31 per cent of crude fibre, respectively. Total soluble sugars, reducing sugars, non-reducing sugars and starch content was 11.70 and 13.51, 2.81 and 3.40, 8.89 and 10.10, 57.98 and 53.26 g/100g, on dry matter basis in HSC-I and Madhuri, respectively. In vitro starch digestibility of HSC-I and Madhuri was 36.13 and 31.83 mg maltose released per gram and in vitro protein digestibility was 67.38 and 71.25 per cent, respectively. Hundred gram of edible HSC-I and Madhuri contained 6.13 and 5.86 mg of ascorbic acid and 46.34 and 48.41 μg of β- carotene, respectively. Magnesium, zinc, iron and phosphorus content of HSC-I was and 253.66, 5.03, 6.60 and 357.19 and that of Madhuri was 252.75, 5.10, 6.51, and 366.98 mg/100g, respectively. Both the genotype of sweet corn were utilized for preparation of various products including – salad, soup, cutlet, manchurian, pulav, dry vegetable, kofta curry, halwa, kheer and pickle which were acceptable organoleptically. Dehydration and freezing was found effective in extending shelf-life of sweet corn kernels upto 90 days. Both the processes did not produce any significant change in moisture, crude protein and crude fibre content of both the genotypes of sweet corn. In both the genotypes total soluble sugars, nonreducing sugars and starch did not showed any significant change during storage except reducing sugars which declined significantly in both the genotypes. Magnesium and iron content of dehydrated and frozen sweet corn genotypes did not showed any significant change on storage whereas zinc and phosphorus declined significantly by the end of storage period.. Sweet corn soup, cutlet, dry vegetable and kheer made from stored dehydrated as well as frozen sweet corn were liked very much throughout the storage. Sweet corn thus can be utilized in preparation of wide variety of recipes and can be sucessfully stored in frozen and dehydrated form.ThesisItem Open Access Nutritional status of rural vs urban school going children consuming mid day meal: A comparative study(CCSHAU, 2011) Rana, Neha; Khetarpaul, NeelamThe present study was undertaken in Hisar district of Haryana state. Govt. Primary School of Hisar city and Govt. Primary School of Mangali village of Hisar I block were selected as per the demand of study. A sample of 100 rural and 100 urban respondents of 5-10 year age were taken, thus to make a total sample of 200 school going children. Anthropometric measurements, analysis of blood and dietary intake (24-h recall method) were used to assess the nutritional status of rural and urban school going children who were consuming Mid Day Meal. Their intake of pulses and green leafy vegetables was significantly lower than RDI. Significant differences were found in cereals (t=3.17*), roots and tuber (t= 3.51*), other vegetables (t= 10.64*), green leafy vegetables (t=5.49*), milk and milk products (t=9.65*) and sugar and jaggery (t=6.03*) in the daily diets of rural and urban respondents. Intake of iron, zinc and vitamin A was significantly lower than their respective RDAs. Areawise comparison showed that rural diet were significantly higher in protein, iron and zinc content than urban diet. Out of 200 school going children, 32.5 per cent were underweight, 27.5 per cent stunted while 17 per cent children were wasted; out of them 5.5, 8 and 3.5 per cent were severely underweight, stunted and wasted, respectively. Urban children were more wasted (27%) and underweight (34%) than rural school going children (7 and 31 %). Similarly, magnitude of wasting (26.5%) and underweight (42.1%) was higher in girls in comparison to boys (10.2 % wasted and 25.6 % underweight). Prevalence of iron deficiency anaemia was 64.5 per cent among school going children. Out of them 52.5, 1.5 and 10.5 per cent were mild, moderate and severely anaemic. Anaemia was more prevalent in urban children (73%) than children of rural area (56%). Results further revealed that girls were more anaemic in comparison to boys. Severity of anaemia was also more prevalent in (14.5%) girls. In contrast, only 7.7 per cent boys were severely anaemicThesisItem Open Access Effect of cooking methods on nutritional quality of rice (Oryza sativa L.) varieties(CCSHAU, 2011) Suman; Boora, PinkyThe present study was conducted to analyze the physico-chemical properties of six varieties viz., Improved Pusa Basmati-I, Taraori Basmati (HBC 19) and CSR 30 of basmati; HKR 47, HKR 127 and IRBB 60 of coarse rice. The effects of ordinary, pressure, microwave and solar cooking methods were assessed for cooking characteristics, sensory attributes and nutritional composition of varieties. The study revealed that Taraori Basmati and Improved Pusa Basmati had significantly longer grains, higher l/b ratio, true density and porosity and coarse varieties had significantly more grain breadth, thickness, seed wt. and swelling capacity than other varieties. Moisture, crude protein, fat, ash and crude fibre contents in varieties ranged from 10.55 to 12.02, 6.94 to 8.53, 0.63 to 0.90, 0.47 to 0.63 and 0.45 to 0.54 g/100 g, respectively. The protein fractions albumin, globulin, prolamin and glutelin in varieties varied from 5.62 to 6.99, 12.9 to 16.0, 4.27 to 5.15 and 72.4 to 77.2 per cent, respectively. The starch, amylose, total soluble sugars, reducing sugars and non-reducing sugars ranged from 74.48 to 79.05, 18.20 to 24.21, 2.35 to 2.87, 0.57 to 0.65 and 1.78 to 2.25 g/100 g, respectively. The in vitro protein and starch digestibility of varieties ranged from 60.9 to 75.7 and 44.83 to 50.03 per cent, respectively. Varieties differed significantly in total Ca, P, Mg, Fe and Zn contents and their values ranged from 14.85 to 16.65, 165.44 to 174.08, 46.91 to 52.24, 2.17 to 2.57 and 1.30 to 1.59 mg/100 g, respectively. The respective values of HCl extractability of minerals varied from 37.02 to 41.23, 49.28 to 56.6, 57.75 to 61.10, 53.81 to 62.93 and 23.45 to 26.46 per cent in varieties. Improved Pusa Basmati-I and Taraori Basmati had significantly higher elongation ratio, lower volume expansion ratio and water uptake ratio and higher mean scores for all sensory parameters. The cooking time was 16.3, 6.2, 14.0 and 48.9 minutes in ordinary, pressure, microwave and solar cooking methods, respectively. Among various methods, rice cooked in pressure cooker had higher elongation ratio, whereas, microwave cooked rice had less volume expansion ratio and better sensory attributes. After cooking, moisture increased significantly, whereas, crude protein, fat, ash and crude fibre contents decreased significantly under all cooking methods with values ranging from 7.30 to 7.55, 0.51 to 0.61, 0.44 to 0.48 and 0.43 to 0.45 g/100 g, respectively. After cooking, the glutelin fraction of protein increased while other fractions decreased significantly. Cooking by all methods increased the starch content (2.6 to 4.3%) and decreased total soluble sugars, reducing sugars and non reducing sugars but did not influenced the amylose content. The in vitro protein and starch digestibility upon cooking by all methods increased significantly and ranged from 81.87 to 86.60 and 90.60 to 92.14 per cent, respectively. The per cent decrease for total Ca, P, Mg, Fe and Zn ranged from 16.7 to 22.2, 24.7 to 29.2, 11.2 to 15.0, 23.2 to 31.2 and 12.5 to 15.3 but their HCl extractability increased by 19.0 to 24.1, 12.7 to 17.3, 13.1 to 17.8, 16.2 to 19.3 and 9.9 to 12.9 per cent upon cooking by various methods, respectively. All the cooking methods did not differ significantly in respect of ash, crude fibre, crude protein, starch, amylose, Ca, Mg and Zn contents, HCl extractability of Ca and Zn and starch digestibility.ThesisItem Open Access Development and nutritional evaluation of products incorporating green beans(CCSHAU, 2011) Mamta Rani; Punia, DarshanThe present investigation was carried out to analyze the nutritional composition of green beans and their utilization for product development. The green beans used in the present study were cluster bean, cowpea bean, french bean and sem bean. Fresh beans as well as their dry powder were used for the development of various products. Moisture content of fresh beans ranged from 84.32 to 91.79 percent. Crude protein was highest in cowpea bean, fat was highest in sem bean, ash content was highest in french bean and crude fiber content differed non-significantly among the four types of beans. The total, insoluble and soluble dietary fiber content was found to be highest in cluster bean and the lowest in sem bean. The sem bean had the highest amount of calcium, cluster bean had the highest iron, cowpea bean had the highest magnesium and french bean had the highest potassium content. A non significant difference was observed in phosphorus, zinc and manganese content of the four types of beans. Four products namely beans vegetable, bean-potato-vegetable, pulao and kadhi were prepared using fresh green beans and evaluated organoleptically. Overall acceptability scores of the four products revealed that all the products were ‘liked moderately’ except kadhi prepared using cluster bean which was ‘liked very much’. All the acceptable products were evaluated for nutritional composition. The highest protein was found in cowpea bean vegetable and fat, crude fiber and ash content differed non-significantly among the four types of vegetables. The dietary fiber content of cluster bean potato vegetable was maximum while that of sem bean potato vegetable had the lowest amount of total, insoluble and soluble dietary fiber. Sem bean potato vegetable had highest calcium and phosphorus and cluster bean potato vegetable had highest iron. Zinc, manganese and potassium were highest in french bean potato vegetable and magnesium was highest in cowpea bean potato vegetable. Cluster bean pulao had the maximum amount of total, insoluble and soluble dietary fiber whereas sem bean pulao had the minimum amount. Sem bean pulao had highest phosphorus, cowpea bean pulao had highest magnesium and french bean pulao had highest manganese and potassium. Cluster bean kadhi contained the highest amount of crude fiber, ash and soluble dietary fiber. Maximum calcium was in sem bean kadhi and maximum zinc, manganese and potassium in french bean kadhi and maximum magnesium was in cowpea bean kadhi. The organoleptic evaluation of various products viz. biscuits, dhokla, matar and sev prepared incorporating five percent beans powder were more acceptable as compared to the products containing ten percent beans powder. The more acceptable products were further analysed for their nutritional composition. Protein, crude fiber and ash contents of all the supplemented products were significantly higher as compared to their respective controls except crude fiber in matar and ash in sev. Incorporation of bean powder improved dietary fiber content in all the products as compared to their respective controls, being the maximum in cluster bean powder products. All the minerals increased significantly in all the products prepared using beans powder as compared to their respective controls except the iron content in sev and zinc content in biscuits and matar.