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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: Bajpai, Preeti × End date: 2016 × Start date: 2011 × Type: Thesis ×
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    ThesisItemOpen Access
    Nutritional and sensory evaluation of vegetables grown under organic and inorganic conditions
    (CCSHAU, 2011) Bajpai, Preeti; Punia, Darshan
    The 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.