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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 Effect of Acid and Heat Treatment on Nutrient Composition and Shelf Life of Pearl Millet (Pennisetum glaucum) Flour(Department of Food and Nutrition I. C. College of Home Science Haryana Agricultural University Hisar, 2002) Poonam; Sehgal, SalilThesisItem Open Access Social Competence During Adolescence(I.C College Of Home Science Chaudhary Charan Singh Haryana Agricultural University Hisar, 1980) Poonam; Punia, ShakuntalaThesisItem Open Access Impact of Intervention on Childrens Performance on Wechsler Intelligence Scale(I.C College Of Home Science Chaudhary Charan Singh Haryana Agricultural University Hisar, 2001) Poonam; Balda, ShantiThesisItem Open Access Parental differential treatment in siblings(CCSHAU, 2012) Poonam; Punia, ShakuntlaThe current study explored mothers’ and fathers’ differential treatment (PDT) of their offsprings in seven domains (warmth, hostility, privileges, household chores, affection, discipline and temporal involvement) and examined whether children, parental and contextual risk factors contribute towards PDT. The study was undertaken in purposively selected Hisar city, of Haryana State. A total of 120 two -parent families with two children in the age range of 10-17 years were selected randomly equally representing the two SES groups i.e. upper-middle (60) and lower-middle (60) SES families. Within each SES group, equal number of the four sibling sex constellations viz. boy-boy (15), boy-girl (15), girl-girl (15) and girl-boy (15) were recruited. Thereby, the total sample was consisted of 240 children (120 older and 120 younger siblings) and 240 parents. PDT was studied using a multi-informant approach. In the face of social norms for equal treatment, the present study provided evidences that mothers and fathers often treat their offspring differentially. As per siblings’ perception and parental reports regarding PDT, in the domains of warmth, affection, and temporal involvement, over half of mothers and fathers both, favoured younger siblings more than the older siblings, whereas, nearly same percentage of both parents were relativ ely more hostile, stricter, assigned more household responsibilities to the older siblings. Interestingly, older siblings were more favoured when granted privileges than the younger siblings. These results were equally true for both the SES groups i.e. upper-middle and lower-middle SES families. The family patterns of PDT identified in the present study reflected that there was a tendency toward congruence in mothers’ and fathers’ differential treatment and therefore largest number of families exhibited con gruent pattern in their treatment of the siblings across all the domains except in temporal involvement where complementary pattern was apparent. Impact of sibling sex constellation on magnitude and direction of PDT was confirmed and it was seen that prevalence of PDT was highest in opposite-sex dyads in all the parenting domains than in same-sex dyads in both the SES families. Regarding comparison between children’s and parental reports on PDT, it was observed that statistically significant differences were evident between the two informants’ reports. Children reported to perceive higher degree of PDT than PDT reported by the parents. On an average, the predictors explained 40 per cent of the variance in children’s reported maternal differential treatment and 34 per cent of the variance in paternal differential treatment. The regression analyses further revealed that child characteristics were the strongest determinant of PDT and as main contributor towards the variation observed. Out of three parental variables fitted into regression equation, malaise played an important role in PDT, whereas, for mothers’ differential treatment in domain of hostility mothers’ emotional intelligence and impulsivity were the significant predictors. Surprisingly, among three c ontextual variables fitted into regression equation, one variable namely, marital happiness provided independent prediction for fathers’ differential treatment, but this was not the case for mothers. This shows that contextual variables were influencing fathers more than mothers.ThesisItem Open Access Potato starch as substrate for ethanol production by Saccharomyces cerevisiae(CCSHAU, 2006) Poonam; Garg, F.C.Ethanol is one of the most important feed stock for industrial chemicals and is also used as liquid fuel. In India, ethanol is produced by fermentation of molasses by S. cerevisiae. In recent years because of decontrol of molasses, there is limited availability of good quality molasses and ethanol production has not exceeded 2.7 billion liters. So under new regulations, a new look need to be taken with regard to easily available and renewable substitutes such as starch for ethanol production. Potato is considered as potential substrate because of high content of starch and its increase in cultivation year after year. The concentration of slurry in potato grates and mashed potato for liquefaction by enzyme Termamyl-100 was found to be 1:1 & the amount of enzyme required for liquefaction of slurries prepared from potato grates and mashed potato was found to be 750 and 500 μl for 100 g of material respectively. The homogenous slurry of potato flour was obtained using ratio of potato flour : waterThesisItem Open Access Cognitive competence of pre-schoolers in relation to maternal intellectual abilities and home environment(CCSHAU, 2009) Poonam; Chandra K. SinghThe present study was conducted in urban rural area in Hisar city of Haryana with the aim to assess the cognitive competence of pre-schoolers and the intellectual abilities of their mothers and to find out the influence of maternal intelligence, socio-economic status and home environment on the cognitive competence of the pre-schoolers. Experimental material comprised 240 respondents from that the 120 were their mothers and 120 were the pre-schoolers selected from both rural (60) and urban (6) during the age of 2-3 years. From rural area anganwadis and homes of two villages namely Singhran and Harita were visited and from urban area preschools and homes were selected in Hisar city. The simple comprised of 30 boys and 30 girls in the age group of 2-3 years from both the location. Results regarding profiles of children indicated that majority of the children’s parents had education up to senior secondary level in rural areas and upto graduation level in urban areas. With regard to occupation majority of children belonged to agricultural background in rural areas and service in urban areas whereas in case of family time in rural area the most of children belonged to the medium size of family and in urban they belonged to small size family. Majority of children belonged to nuclear family in both the areas. Children from urban areas surpassed children from rural areas in cognitive competence on Bayley scale. The cognitive competence of children was significantly correlated with the maternal intelligence in urban area. Regarding associations the cognitive competence of children was not influenced by the socio-economic status in both the location. Some aspects of home environment such as learning and language stimulation, acceptance and the total home environment were significantly associated with intellectual abilities of urban children whereas only two aspects namely learning and physical stimulation were significantly associated with intellectual abilities of rural children.ThesisItem Open Access Utilization of cereal-pulse blend and guar gum for the preparation of value added extruded products(CCSHAU, 2011) Poonam; Grewal, Raj BalaThe present study was carried out to utilize the different pulse flour and guar gum for the preparation of value added pasta and ready-to-eat snacks. The flour and different pulse flour viz. soybean, green gram, kidney bean and ricebean were assessed for proximate composition, total dietary fiber and minerals. The effect of incorporation of different levels of different pulse flour and guar gum along with pulse flour on quality of pasta and RTE-Snacks was investigated that pulse flour contained appreciable amount of protein, fat, ash, complex carbohydrates, fiber and minerals. Decrease in the peak viscosity, breakdown viscosity, set back, final viscosity and peak time and no change in gelatinization temperature was observed by the addition of different pulse flour viz. soybean, green gram, kidney bean and ricebean (10-20%). Decrease in resistance to extension and no change in extensibility of dough by adding pulse flour (10-20%). Different pulse flour can be incorporated up to 15% in pasta and 20% in RTE-Snacks. Incorporation of guar gum in the formulation either improved or did not change the sensory attributes of these products. Water uptake, swelling index, cooking time and gruel solid loss in cooking water increased and hardness decreased in pasta containing different pulse flour whereas water uptake, swelling index, cooking time and gruel solid loss in cooking water and hardness increased in pasta containing different pulse flour pasta prepared with the incorporation of pulse flour along with guar gum. Expansion ratio decreased in RTE-Snacks and bulk density increased with the increase in level of pulse flour in the formulation, whereas expansion ratio increased with incorporation guar gum along with pulse flour. Results indicate that pulses can be processed to flour that can be utilized with guar gum for value addition of extruded products.ThesisItem Open Access Utilization of cereal-pulse blend and guar gum for the preparation of value added extruded products(CCSHAU, 2011) Poonam; Grewal, Raj BalaThe present study was carried out to utilize the different pulse flour and guar gum for the preparation of value added pasta and ready-to-eat snacks. The flour and different pulse flour viz. soybean, green gram, kidney bean and ricebean were assessed for proximate composition, total dietary fiber and minerals. The effect of incorporation of different levels of different pulse flour and guar gum along with pulse flour on quality of pasta and RTE-Snacks was investigated that pulse flour contained appreciable amount of protein, fat, ash, complex carbohydrates, fiber and minerals. Decrease in the peak viscosity, breakdown viscosity, set back, final viscosity and peak time and no change in gelatinization temperature was observed by the addition of different pulse flour viz. soybean, green gram, kidney bean and ricebean (10-20%). Decrease in resistance to extension and no change in extensibility of dough by adding pulse flour (10-20%). Different pulse flour can be incorporated up to 15% in pasta and 20% in RTE-Snacks. Incorporation of guar gum in the formulation either improved or did not change the sensory attributes of these products. Water uptake, swelling index, cooking time and gruel solid loss in cooking water increased and hardness decreased in pasta containing different pulse flour whereas water uptake, swelling index, cooking time and gruel solid loss in cooking water and hardness increased in pasta containing different pulse flour pasta prepared with the incorporation of pulse flour along with guar gum. Expansion ratio decreased in RTE-Snacks and bulk density increased with the increase in level of pulse flour in the formulation, whereas expansion ratio increased with incorporation guar gum along with pulse flour. Results indicate that pulses can be processed to flour that can be utilized with guar gum for value addition of extruded products.ThesisItem Open Access Utilization of cereal-pulse blend and guar gum for the preparation of value added extruded products(CCSHAU, 2011) Poonam; Grewal, Raj BalaThe present study was carried out to utilize the different pulse flour and guar gum for the preparation of value added pasta and ready-to-eat snacks. The flour and different pulse flour viz. soybean, green gram, kidney bean and ricebean were assessed for proximate composition, total dietary fiber and minerals. The effect of incorporation of different levels of different pulse flour and guar gum along with pulse flour on quality of pasta and RTE-Snacks was investigated that pulse flour contained appreciable amount of protein, fat, ash, complex carbohydrates, fiber and minerals. Decrease in the peak viscosity, breakdown viscosity, set back, final viscosity and peak time and no change in gelatinization temperature was observed by the addition of different pulse flour viz. soybean, green gram, kidney bean and ricebean (10-20%). Decrease in resistance to extension and no change in extensibility of dough by adding pulse flour (10-20%). Different pulse flour can be incorporated up to 15% in pasta and 20% in RTE-Snacks. Incorporation of guar gum in the formulation either improved or did not change the sensory attributes of these products. Water uptake, swelling index, cooking time and gruel solid loss in cooking water increased and hardness decreased in pasta containing different pulse flour whereas water uptake, swelling index, cooking time and gruel solid loss in cooking water and hardness increased in pasta containing different pulse flour pasta prepared with the incorporation of pulse flour along with guar gum. Expansion ratio decreased in RTE-Snacks and bulk density increased with the increase in level of pulse flour in the formulation, whereas expansion ratio increased with incorporation guar gum along with pulse flour. Results indicate that pulses can be processed to flour that can be utilized with guar gum for value addition of extruded products.