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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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Author: Anu × End date: 2016 × Type: Thesis ×
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    ThesisItemOpen Access
    Development and nutritional evaluation of pearl millet based baked
    (College of Agriculture Chaudhary Charan Singh Haryana Agricultural University Hisar, 2003) Anu; Sehgal, Salil
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    ThesisItemOpen Access
    Response of plant antioxidant defence mechanism to Water Deficit Stress in Wheat
    (College of Basic Sciences and Humanities Chaudhary Charan Singh Haryana Agricultural University Hisar, 2000) Anu; Sawhney, Veena
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    ThesisItemOpen Access
    Impact of Household Sanitation Technologies on Family Living in Rural Housholds
    (I.C College Of Home Science Chaudhary Charan Singh Haryana Agricultural University Hisar, 1994) Anu; Singal, Swita
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    ThesisItemOpen Access
    Agri-Business Management By Women Of Self Help Groups In Haryana
    (Chaudhary Charan Singh Haryana Agricultural University; Hisar, 2007) Anu; Singal, Savita
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    ThesisItemOpen Access
    Assessment of nutritional status and impact of nutrition education on renal calculi patients
    (CCSHAU, 2013) Anu; Boora, Pinky
    The present study entitled “Assessment of Nutritional Status and Impact of Nutrition Education on Renal Calculi Patients” was undertaken to study the etiological factors, dietary habits, nutrients intake of the males and females respondents (control group and renal calculi patients) and to study the impact of nutrition education on dietary assessment and biochemical profile of selected renal calculi patients (males and females) from Ambala and Hisar city of Haryana state. On the basis of survey of 400 respondents (200 control group and 200 renal calculi patients) it was found that majority of the respondents were in the age group of 30 to 40 years, belonged to general category, living in nuclear family, engaged in service and monthly income was `25, 001 to 50,000. Majority of the respondents suffered from urinary tract infections. Majority of the renal calculi patients consumed more than 4 cups of tea /day and drink less than 4 glasses of water/day. Majority of the respondents (control group and renal calculi patients) were vegetarian in both the cities. Mean daily intake of pulses, green leafy vegetables, fruits, milk and milk products, fats and oils and sugar and jaggery by renal calculi patients (male and female) were found higher than RDA. Majority of the respondents of control group consumed marginally adequate amount of pulses, green leafy vegetables, roots and tubers and fruits in their diet, whereas majority of renal calculi patients consumed adequate amount of cereal, green leafy vegetables and milk and milk products in their diet in both the cities. Majority of the renal calculi patients consumed adequate amount of energy, fat, calcium, iron, riboflavin, vitamin C and β- Carotene, whereas majority of the respondents of control group consumed marginally adequate amount of protein, fat, calcium, phosphorus, thiamine in both the cities. Out of 200 renal calculi patients, 120 renal calculi patients (60 renal calculi patients from each city) were selected. Nutrition education was imparted to renal calculi patients with the help of audio- visual aids. At the end of 3 months of imparting nutrition education, the impact was assessed in term of their dietary intake, water intake, biochemical profile and gain in knowledge. Before imparting nutrition education, majority of the renal calculi patients consumed adequate intake of green leafy vegetables, milk and milk products and pulses, while after imparting nutrition education majority of the renal calculi patients (male and female) consumed marginally adequate amount of green leafy vegetable, milk and milk products and pulses in Ambala and Hisar city. After imparting nutrition education majority of the renal calculi patients consumed 7 to 8 glasses of water/day. The significant reduction (P<0.05) was observed in calcium, uric acid and creatinine in blood and urine samples of renal calculi patients of both the cities. Majority of the renal calculi patients had positive for pus cell, RBC and crystal (calcium oxalate).Gain in knowledge scores was significantly (P<0.01) higher after imparting nutrition education by renal calculi patients in both the cities. Hence, it can be inferred from the present study that nutrition education can be effective measure for bringing the significant changes in the nutritional profile as well as nutrition knowledge of renal calculi patients.
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    ThesisItemOpen Access
    Rhizosphere colonization of phosphate solubilizing bacteria and their effect on chickpea (Cicer arietinum L.) growth and nutrient uptake
    (CCSHAU, 2005) Anu; Kundu, B.S.
    Seventy six isolates of phosphate solubilizing bacteria from rhizosphere of chickpea were evaluated for solubilization of tricalcium phosphate (TCP) and Udaipur rock phosphate (URP). Solubilization efficiency (PSE) of various isolates varied from 6.0 to 118.3 per cent on solid medium. Sixty nine isolates showed < 50 per cent PSE and only 2 isolates showed PSE more than 100 per cent. P solubilization by all the isolates varied from 22.7 to 247.7 g/ml. Seven isolate showed >200 g/ml solubilization in liquid medium. Phosphate from rock phosphate was poorly solubilized which varied from 0.001 to 0.258 g/ml. No relationship between P solubilization and change in pH was observed. Only fifteen isolates have complementary antibiotic resistance with donor strain of E. coli. Morphological and biochemical characteristics of selected isolates based on P solubilization efficiency (18C, 42C, 43C and 76C) showed that they belong to genus Pseudomonas. The various transconjugants showed -galactosidase activity varying from 0.96 to 2.02 Miller’s Unit and showed blue colour on X-gal medium plates. The transconjugants (42CT and 76CT) were able to survive in chickpea rhizosphere under pot house conditions, which appeared as blue colonies on X-gal plates with a population of ~103/gram soil, upto 120 DAS. The PSB and their transconjugants showed an increase in dry shoot weight and nutrients uptake by chickpea. Dry matter yield of 61.81, 82.91 and 110.75 g/pot was recorded by the application of 30 kg SSP with PSB at 60, 90 and 120 DAS respectively. N and P uptake increased with the inoculation of PSB and their transconjugants. Significantly higher N uptake 31.54 and 66.31 per cent was recorded by the inoculation of SSP with 42C and SSP (60 kg/ha) at 90 and 120 DAS, respectively than control. At 90 and 120 DAS, maximum P uptake 92.56 and 114.0 per cent, respectively, was recorded by the inoculation of SSP with 42C than control.
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    ThesisItemOpen Access
    Utilization of oyster mushroom (Pleurotus florida) for preparation of value added bakery products
    (CCSHAU, 2007) Anu; Sehgal, Salil
    The present study was conducted on oyster mushroom (Pleurotus florida) grown on two substrate i.e. wheat straw and Brassica straw to evaluate its suitability for preparation of powder and its utilization for value addition. Nutritional composition, shelf life and microbiological quality of value added baked products were also studied. The powders were prepared by using different drying methods i.e. sun, solar and oven drying. Among all powders, oven dried blanched powder secured significantly higher mean scores for overall acceptability as compared to other types of dried powders. Blanched samples obtained minimum values of all physico-chemical properties. Moisture, fat, crude protein, ash, crude fibre and vitamin content of control and blanched mushroom powder ranged from 86.78 to 89.95, 1.66 to 1.71, 23.25 to 26.21, 5.51 to 7.90, 8.60 to 11.60 per cent and 0.01 to 0.05 mg/100g, respectively. ADF, NDF and pectin content of control and blanched mushroom powder ranged from 15.38 to 17.98, 39.56 to 43.62 and 0.24 to 1.08 per cent, respectively. Energy content of mushroom powders varied from 410.25 to 418.01 Kcal/100g. Total calcium, iron and zinc content of control and blanched powders ranged from 61.32 to 68.48, 11.02 to 12.17 and 13.04 to 13.31 mg/100g. In vitro availability of calcium, iron and zinc contents of control and blanched mushroom powders ranged from 51.25 to 58.20, 56.70 to 66.60 and 60.33 to 66.27 per cent, respectively. polyphenols and phytic acid were found in the range of 179.28 to 190.86 and 39.15 to 43.12 mg/100g. In vitro protein digestibility varied from 63.80 to 66.65 per cent, respectively. Value added baked products i.e. atta biscuits, sweet and salty biscuits, cake, bread, nan-khatai and melting moments were found in the category of ‘liked very much’ to ‘liked moderately’on the basis of organoleptic scores. Products prepared from powder of mushroom grown on wheat straw were found superior organoleptically as compared to products prepared from powder of mushroom grown on Brassica straw. Significant increase was found in protein content, crude fibre, ash, non-reducing sugars, ADF, NDF, pectin, β-carotene, total minerals content in the baked products at both level of supplementation i.e. 5 and 10 per cent. Shelf life study indicated that the mean scores for all organoleptic characteristics of powders and products from both type of cultivated mushroom were found in the category of ‘liked moderately’ to ‘liked slightly’ even after three months of storage. The microbiological quality of all the products was also good. The study this indicated that all the baked products prepared by incorporating 5 and 10 per cent mushroom powders were nutritionally superior, organoleptically acceptable and could be stored safely upto three months.