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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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ThesisItem Open Access :Quality Evaluation and Value Addition of Indigenous and Exotic street foods.(palampur, 2019-07-31) Diksha; Modgil, RajniThe present study was undertaken to evaluate the physical, functional, nutritional and microbiological quality of three Indian i.e. Samosa, Pakoda, Tikki and three exotic street foods i.e. Momo, Spring roll and Burger. Control samples were prepared in the laboratory, samples were also procured from the local street vendors and value addition was done by adding locally available material. The samples were also evaluated for their organoleptic acceptability. The results of investigation revealed that much variation in the nutritional quality of control and value added samples of indigenous and exotic street food was not there. A significant difference existed in the samples procured from street vendors. The peroxide, free fatty acid was less in the exotic street foods. From hygiene point of view microbial load was maximum in the exotic street foods as compared to indigenous street foods. In the controlled sample of indigenous street foods the microbial load ranged between 11×10² to 24×10² cfu/g whereas in case of exotic street food it ranged between 114×10² to 186×10² cfu/g. Calorific value of Indian street foods i.e. Samosa, Pakoda, Tikki was higher with the values 497.28 kcal, 430.18 kcal and 451.69 kcal respectively as compared to the exotic street foods i.e. Momo, Spring roll and Burger had values 319.99 kcal, 404.75 kcal and 423.34 kcal, respectively. Value addition was helpful in improving the nutritional quality of indigenous and exotic street foods which can be done by using whole wheat flour, germinated legume, soya granules, rice flour, gram flour, and green vegetable. Indigenous street foods are much safer and hygienic as compared to exotic street foods. The value addition can be done with locally available food crops to improve nutritional quality and acceptabilityThesisItem Open Access CHARACTERIZATION OF SELECTED CEREALS AND PULSES FOR THE DEVELOPMENT OF FUNCTIONAL FOODS(CHKHPKV Palampur, 2019-12) SHILPA; Sood, SangitaIt‟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.ThesisItem Open Access Documentation and Nutritional Evaluation of Ethnic foods of Palampur region of Himachal Pradesh.(CSK HPKV, Palampur, 2019) Rekha; Dhaliwal, Y.S.The present investigation was undertaken with the objectives to document the traditional food recipes, process/preparation, nutritional evaluation and development of protocols for the standardization of the recipes to minimize the nutient losses. Three blocks viz. Baijnath, Panchrukhi, Bhawarna and Palampur itself were selected. A questionnaire was used to collect the relevant information on traditional foods from 120 respondents. Thirty four recipes (eleven cereal based, ten legume based and thirteen vegetable and fruit based ) common to all selected areas were finalized. The raw materials as well as recipes of traditional foods were analyzed for their nutritional compositiona and consumer acceptability. The results showed that raw sheera had high crude protein content i.e. 13.38 per cent, whereas maize flour had high content of crude fat and crude fiber (4.14%, 2.26%). In legumes black gram contained highest crude protein content(26.26%). Among vegetables and fruits bhares had high crude protein content i.e. per cent, whereas colocasia leaves had highest crude fat and crude fiber content (5.67%, 17.59%). Recipes analysis result showed that pakodu contained high crude protein content i.e. 27.44 per cent, whereas Crude fat content was highest in mukund badi madra (22.17%). Some selected recipes were modified with 10 and 20 per cent nutritional supplment powders. These supplemeted powders were prepared from five different legumes( rice bean, adzuki bean, soy bean, black bengal gram, horse gram), fruits( Papaya, plum, apple, persimmon, pomengranate) and vegetables (Spinach,colocasia,colocasia leaves, yam elephant, bhares). The supplementation results in increase in protein and fat content of selected recipes. The other nutrients were also improved with the addition of nutrient supplements. The sensory scores declined slightly with supplementation but were in the range of liked very much to like moderately.ThesisItem Open Access QUALITY EVALUATION AND VALUE ADDITION OF INDIGENOUS AND EXOTIC STREET FOODS.(CSKHPKV, Palampur, 2019-07) Diksha; Modgil, RajniThe present study was undertaken to evaluate the physical, functional, nutritional and microbiological quality of three Indian i.e. Samosa, Pakoda, Tikki and three exotic street foods i.e. Momo, Spring roll and Burger. Control samples were prepared in the laboratory, samples were also procured from the local street vendors and value addition was done by adding locally available material. The samples were also evaluated for their organoleptic acceptability. The results of investigation revealed that much variation in the nutritional quality of control and value added samples of indigenous and exotic street food was not there. A significant difference existed in the samples procured from street vendors. The peroxide, free fatty acid was less in the exotic street foods. From hygiene point of view microbial load was maximum in the exotic street foods as compared to indigenous street foods. In the controlled sample of indigenous street foods the microbial load ranged between 11×10² to 24×10² cfu/g whereas in case of exotic street food it ranged between 114×10² to 186×10² cfu/g. Calorific value of Indian street foods i.e. Samosa, Pakoda, Tikki was higher with the values 497.28 kcal, 430.18 kcal and 451.69 kcal respectively as compared to the exotic street foods i.e. Momo, Spring roll and Burger had values 319.99 kcal, 404.75 kcal and 423.34 kcal, respectively. Value addition was helpful in improving the nutritional quality of indigenous and exotic street foods which can be done by using whole wheat flour, germinated legume, soya granules, rice flour, gram flour, and green vegetable. Indigenous street foods are much safer and hygienic as compared to exotic street foods. The value addition can be done with locally available food crops to improve nutritional quality and acceptability.ThesisItem Open Access QUALITY EVALUATION AND VALUE ADDITION OF NON-CONVENTIONAL MILLETS GROWN IN HIMACHAL PRADESH(CSKHPKV, Palampur, 2019-03-05) Devi, Shalini; Modgil, RajniThe present investigation was undertaken with the objectives to evaluate physico-chemical characteristics, effect of processing, development and evaluation of value added products of non-conventional millets grown in Himachal Pradesh. Non-conventional millets viz. kodra (Eleusine coracana), kauni (Setaria italica), chinoi (Panicum miliaceum) and shounkh (Echinochloa esculenta) were procured from local farmers of district Sirmaur of Himachal Pradesh. Millets were analyzed for their physico-chemical and nutritional quality. Results of the study showed that kodra, kauni, chinoi and shounkh contained 9.08, 8.07, 12.76 and 12.21 per cent crude protein, respectively. Lowest crude fat content was found in kodra i.e. 1.39 per cent. Kodra was rich in calcium (294.78 mg/100g) and shounkh was rich in iron content (3.74 mg/100g). Shounkh had better functional properties as compared to the other three millets. Kodra and chinoi were found to be a rich source of total phenols i.e. 27.94 and 21.66 mg TAE /100g, respectively as compared to kauni and shounkh. All the millets were deficient in one or more than one B-complex vitamins and amino acids. Millets were processed by processing techniques (popping, steaming and germination). Popping and steaming resulted a decrease in the protein content. Ash content of kodra, kauni and chinoi increased after popping and germination. On the other hand fat content decreased after processing. Antinutrients i.e. saponins, phytic acid and oxalates decreased after processing. Total phenols increased after popping and germination. Various nutrient rich value added products like mathri, chakli, bhaturu mix, instant idli mix and cake can be prepared from millets up to 75, 70, 70, 65 and 70 per cent level of supplementation, respectively. Non-conventional millets and their value added products should be commercialized so that these can be helpful in dealing with the problem of malnutrition and improving the economic status of small farmers.ThesisItem Open Access DEVELOPMENT AND EVALUATION OF TREMBAL (FICUS ROXBURGHII) BASED VALUE ADDED PRODUCTS(CSKHPKV, Palampur, 2018-12) Sharma, Meghna; Gupta, RadhnaIn the present investigation, an underutilised fruit of Himachal Pradesh i.e trembal (Ficus roxburghii) was selected to assess the physico-chemical and nutritional composition of trembal and to develop and evaluate the quality of trembal based value added products. Results revealed that mature, ripened trembal was purplish red in colour and the core was filled with red jelly that was sweet in taste as compared to unripened mature fruit. It weighed heavier (35.07gm) had more juice content (84.19%), total soluble solids (8.10 ̊B) and a higher total anthocyanins (16.48mg/100g). Regarding proximate composition as well as mineral composition, there was not much difference in the analysed parameters between the trembals of two maturity stages Three value added products of trembal viz. pickle (using vinegar and galgal juice as acidic medium), preserve (by slow process and fast process) and dried trembal (sun dried and osmotically dried ) were prepared. The selected fruits were taken whole or in halves and were unblanched and blanched. So, a total of four treaments per product i.e. T1 (unblanched and whole), T2 (unblanched and halves), T3 (blanched and whole) and T4 (blanched and halves) were prepared and evaluated for chemical and nutritional composition as well as for their organoleptic quality at different storage intervals i.e. 0, 60, 90 and 120 days. Storage had an inverse relationship with the analysed parameters. pH, TOTAL SOLUBLE SOLIDS and ascorbic acid decreased with storage period in all the prepared value-added products. Pickle prepared using galgal juice as acidic medium was more acceptable than pickle prepared using vinegar. Preserve prepared by slow method scored maximum points for its acceptance and therefore was preferred over preserve prepared by fast method. Osmotically dried trembal was more liked over sun-dried trembal. Among different treatments prepared, T4 (blanched halves) had better chemical composition and scored highest for its acceptability for all the value added products viz. pickle, preserve and dried trembal.ThesisItem Open Access NUTRITIONAL EVALUATION AND VALUE ADDITION OF BLACK GRAM (Vigna mungo) GROWN IN HIMACHAL PRADESH(CSKHPKV, Palampur, 2017-07) Koundal, Shilpa; Modgil, RajniThe present study was undertaken to evaluate the nutritional quality and value addition of Black gram grown in H.P. Three cultivars/varieties of Black gram viz. UG-218, HIM MASH and Local cultivar were taken for the study. The various nutritional parameters studied were physico-chemical characteristics, proximate compositional, nutritional quality, functional properties and anti-nutritional constituents. The results of the investigation showed that UG-218 had maximum length, breadth and 1000 seed weight as compared to HIM MASH and Local cultivar. Whereas Local cultivar had highest amount of nutritional constituents followed by UG-218 and minimum was in HIM MASH. HIM MASH contained highest amount of proteins i.e. 34.41 per cent. Functional properties i.e. water absorption capacity was non-significantly higher in local cultivar whereas oil absorption capacity was for UG-218. Anti-nutrients were maximum in the local cultivar and minimum in the UG-218. For cultivar grading Local cultivar was the best. The various value added products like Biscuits, Papad, Wadian and Seviyan were prepared by supplementing Black gram with other cereals and vegetables. All the products were organoleptically acceptable. A considerable change in proximate composition and mineral content was observed. Thus all the black gram cultivars/varieties can be utilized for development of acceptable value added products which can add variety and nutrition to the diet. Inclusion of black gram in daily dietaries as well as black gram supplemented products can help to improve the nutritional status of the vulnerable population especially children, women as well as economy of the farmers.ThesisItem Open Access DEVELOPMENT AND QUALITY EVALUATION OF FLAXSEED BASED ENERGY BAR(CSKHPKV, Palampur, 2018-08) Sharma, Vasundhara; Sandal, AnupamaThe four varieties of flaxseed viz. Himalsi, Nagarkot, Surbhi and KL-241 were analyzed for their nutritional profile as well as antinutritional properties. Surbhi had 16.34 per cent crude protein content which was highest than Himalsi (15.47), Nagarkot (15.22) and KL-241(14.57) per cent, respectively. The energy values of raw flaxseed were 564.89, 527.50, 503.36 and 569.62 Kcal in Himalsi, Nagarkot, Surbhi, and KL-241 varieties of flaxseed respectively. An attempt was made to develop flaxseed based energy bar and to study its acceptability and storage stability. The maximum energy was observed as 426.84 Kcal with 20 per cent flaxseed and the minimum value for the energy bar (408.16 Kcal) with 0 per cent flaxseed. There was increase in energy as the amount of flaxseed was increased. The proximate parameters non- significantly increased/ decreased as the storage period increased which indicates no deterioration in the quality. The organoleptic evaluation revealed that the bars developed by using roasted flaxseed were found in acceptable limit in terms of scores for colour, flavor, texture, crispiness, taste and overall acceptability at different levels of supplementation (0,5,10,15 and 20 g) of flaxseed. The highest scores for the overall acceptability for flaxseed based energy bar was 8.07 for the bar as fresh and at 20 per cent supplementation of flaxseed. A significant (p≤0.05) decrease was observed in all the organoleptic parameters viz color, flavor, texture, crispiness, taste and overall acceptability with succeeding storage intervals from 0-120 days, however, the bars were in the acceptable range (the minimum score was 6.48). The value of free fatty acid and peroxide value, indication of rancidity increased but was non-significant and the increase was also below the permissible limit which indicates that no rancidity occurred in the flaxseed based energy bars. So, the study clearly indicates that the flaxseed can be successfully incorporated up to 20 per cent with acceptable quality and it can be stored well for 120 days.ThesisItem Open Access DEVELOPMENT AND QUALITY EVALUATION OF ‘READY TO EAT’ RECIPES AND EDIBLE CONTAINERS(CSKHPKV, Palampur, 2018) Thakur, Deepshikha; Sood, SangitaEfforts were made to standardize recipes for the development of „ready to eat‟ and edible containers viz plate, bowl, glass, spoon and fork. The present study entitled “Development and Quality Evaluation of „ready to eat’ Recipes and Edible Containers” was undertaken with the two main objectives i.e. standardization of „ready to eat’ recipes and edible containers and to assess quality parameters of standardized products. Different combinations and permutations of sorghum, rice and maize flours were made by using rhododendron and spinach juice in place of water for making dough. On the basis of stickiness and dough handling, the best combination for different flour like sorghum and rice flour (25:75); rice and maize flour (50:50) and maize and sorghum flour (75:25) were worked out. The aluminium packaging (P1) was found best to store these edible containers followed by high density polyethylene packaging (P2) and butter paper packaging (P3). The products remained stable up to 120 days without compromising any changes in quality. These products can even be popularized as gluten free for celiac patients.
