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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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Subject: Food and Nutrition × Author: Khan, Shahina × End date: 2023 × Start date: 2023 ×
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    ThesisItemOpen Access
    Evaluation of value-added products enriched dried green leafy vegetables
    (CSK HPKV, Palampur, 2023-03-16) Khan, Shahina; ChanderKanta
    Green Leafy Vegetables (GLV), which are particularly rich in micronutrients and other nutrients are a treasure trove of balanced diet. They are seasonally accessible in abundance having shelf-life for a short period. Their accessibility can be increased by processing and preservation. Drying of green vegetables concentrates the nutrients and can be utilized in many ways by incorporating into existing and formulating other healthy food products by using different techniques of drying and value addition. In the present study efforts were made to sun dry the underutilized leaves namely radish (Raphanus sativus) and colocasia (Colocasia esculenta) leaves to formulate products having great benefits of vegetables with good amount of nutrients. Study revealed that solar drying significantly increased crude protein in both the leaves from 3.79 to 21.81 per cent in colocasia leaves and 3.52 to 20.16 per cent in radish leaves. Crude fibre, crude fat, total ash and carbohydrate significantly increased than that of control values which were found in colocasia and radish 6.65 and 4.40 per cent crude fibre, 0.85 and 0.62 per cent crude fat, 9.38 and 11.36 per cent total ash and 58.50 and 58.24 per cent carbohydrate, respectively. Three products viz. biscuits, mathri and nuggets were developed by augmenting the dried colocasia and radish leaves separately at the level of 5, 10, 15 and 20 per cent. All products were found to be most acceptable in all parameters when supplemented with 5 per cent of dried colocasia and radish leaves. Products confirmed substantial increase in the nutrient content after incorporation of dried leaves. Enrichment with dried colocasia and radish leaves revealed that in biscuits calcium increased from 47.20 mg/100g to 65.00 and 71.50 mg/100g. Similarly, in mathri calcium values increased from 43.09 mg/100g (RM) to 58.26 mg/100g (CM) to 63.56 mg/100g (RM), respectively. The higher calcium content was recorded in (RN) 66.09 mg/100g then colocasia supplemented nuggets (60.26 mg/100g). Products also showed an increase in iron values. Biscuits (CB and RB) had iron content of 5.40 and 5.20 mg/100g, whereas mathri (CM and RM) had iron content of 5.59 and 5.61 mg/100g. Similarly, the iron values of nuggets increased from 7.97 to 12.54 mg/100g in CN and from 7.97 to 11.03 mg/100g in RN. Therefore, the study suggested that supplementation enriched the overall nutritional quality and were found acceptable for consumption up to 60 days. Thus, it can be concluded that products enriched with dried vegetable leaves which are an excellent source of proteins, iron, fibre and other nutrients can be added to the daily diet to combat micronutrient malnutrition.