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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: SHILPA × Start date: 2014 × Thesis Type: Ph.D ×
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    ThesisItemOpen Access
    CHARACTERIZATION OF SELECTED CEREALS AND PULSES FOR THE DEVELOPMENT OF FUNCTIONAL FOODS
    (CHKHPKV Palampur, 2019-12) SHILPA; Sood, Sangita
    It‟s the need of the hour to deliver affordable good quality formulation in a convenient format to ensure nutrition security especially amongst vegetarian populace. Consumers‟ demand can be addressed by making available cereals: pulses based ready to eat products. Cereals and pulses are important crops of Indian dietary as they are enriched with functional components. To characterize and optimize high fiber & low protein formulation, important crops of the State viz. oat, pearl millet, sorghum, finger millet, horse gram, chick pea and rice bean were selected. Since consumption of these crops in the form of ready-to-eat food as extruded form is becoming a common approach. The selected crops were estimated for their quality traits. Amongst cereals and pulses, oat and chick pea came out to be best as far functional properties are concerned. Oat and horse gram are rich in crude fiber as 5.34 and 5.40 per cent respectively. While finger millet and horse gram bagged lowest values for protein (7.45; 21.28 %) and fat (2.00 & 1.80 %) content respectively. Finger millet attained highest score for Ca (269.54g/100g). Finger millet and chick pea was found to be highest values for saponins (5.29; 4.78). Whereas, maximum value for tannin was calculated in pearl millet (228.00). Oat and rice bean can be consider as an alternative for diabetetic patients‟ palate as they obtained maximum score (2.69; 2.58%) for resistant starch. All the selected cereals and pulses came under the class of low glycemic index. Although slight decline in proximate, nutritional and sensory composition was observed with the increase in storage period within acceptable limit. Amongst the prepared products kurkure have the best storage stability and acceptability during storage period up to 120 days. It is conferred that multigrain formulations can be used for the development of value added products with high nutritional profile which might have great potential in food industry.