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Chaudhary Sarwan Kumar Himachal Pradesh Agriculture University, Palampur

Himachal Pradesh Krishi Vishvavidyalaya (renamed as Chaudhary Sarwan Kumar Himachal Pradesh Krishi Vishvavidyalaya in June, 2001) was established on 1st November, 1978.The College of Agriculture (established in May, 1966) formed the nucleus of the new farm University. It is ICAR accredited and ISO 9001:2015 certified institution. The Indian Council of Agricultural Research has ranked this University at eleventh place among all farm universities of the country. The University has been given the mandate for making provision for imparting education in agriculture and other allied branches of learning, furthering the advancement of learning and prosecution of research and undertaking extension of such sciences, especially to the rural people of Himachal Pradesh. Over the years, this University has contributed significantly in transforming the farm scenario of Himachal Pradesh. It has developed human resources, varieties and technologies and transferred these to farming community enabling the State to receive the “Krishikarman award” of Govt. of India four times in row for food grain production among small states of the country. Today, the State has earned its name for hill agricultural diversification and the farming community has imposed its faith in the University.

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20211
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Subject: Food Science and Technology × Author: Rani, Anju × End date: 2021 × Start date: 2021 × Type: Thesis ×
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    ThesisItemOpen Access
    Studies on the Development and Quality Evaluation of Specialty Products prepared by utilizing Selected Tribal Crops
    (Palampur, 2021-03-22) Rani, Anju; Sood, Sangita
    The present investigation was undertaken with the two key objectives to assess the quality attributes of selected tribal crops and to develop specialty products and evaluate objectively and subjectively. Three hull-less barley varieties viz. Dolma, BHS-352 and HBL-276, proso millet and field pea were procured from tribal areas of Himachal Pradesh. Screened crops were investigated for their physico-chemical, functional, nutritional, antioxidant and anti-nutritional parameters. Results of the study showed that barley has attained good functional properties in comparison to their counterparts. Amongst the selected barley varieties, BHS-352 showed the maximum value for crude ash, crude fat and crude protein (2.64, 3.24 and 14.20) per cent respectively. Proso millet contains maximum crude ash, crude fat and crude fiber 3.41, 4.12 and 7.65 per cent respectively. Field pea was the richest source of protein (20.69 %) amongst all selected crops. Resistant starch and amylose were found the highest in HBL-276 (9.20 and 26.76) per cent respectively. Dolma variety and proso millet had substantial amount of amino acids whereas, BHS-352 and field pea showed good mineral profile. Field pea was noted to be rich in Iron (22.45), Calcium (92.14), Phosphorous (259.17) and Potassium (105.63) mg/100g. Hull-less barley attained the good amount of antioxidants (61.10-66.10 %). Dolma variety in particular showed the maximum value of antioxidants (66.10 %) and flavonoids (11.19 %). Maximum trypsin inhibition activity (4.12 TIU/mg), saponin (11.13 %) and phytic acid (312 mg/100g) content was found in field pea. The shape of starch granules of hull-less barley, proso millet and field pea appeared as oval, elliptical, disk to irregular shapes with smooth surface, Polygonal and spherical granules in cluster form. X-ray Diffraction pattern of all barley varieties and proso millet displayed Atype cereal starches whereas, field pea showed C- type starch. Different specialty products like Extruded product (Kurkure), Mixes (Dhokla mix, Idli mix and Laddu mix) Bread sticks, Pancake and Churros have been developed using the selected crops and storage study in three different packaging P1 (HDPE Packaging), P2 (Aluminum paper bag) and P3 (Aluminum pouch) was conducted for the most acceptable Kurkure and Mixes (Dhokla mix, Idli mix and Laddu mix) formulation and found to be acceptable up to 180 days. However, a slight decline in the chemical composition with the increase in storage period was observed. Amongst all packaging materials, the aluminium pouch (P3) was found best as the changes that occurred in the packed content were found minimum. Specialty products can serve an important role in the diet due to their various health improving benefits. Development of specialty products from these crops can enhance the utilization of these nutritious crops in developing the healthy