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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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2020 - 20214
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Subject: Food and Nutrition × End date: 2021 × Start date: 2020 × Type: Thesis ×
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    ThesisItemOpen Access
    Effect of processing on nutritional composition and functional properties of garden cress (Lepidium sativum)
    (palampur, 2020-08-24) Vaishnavi; Gupta, Radhna
    Garden cress (Lepidium sativum L.) is a small perennial edible plant that belongs to family Brassicaceae, possesses galactagogue properties and has bitter, peppery taste that greatly reduces its acceptability. For enhancing its acceptance, three treatments i.e. popping, roasting and germination were given to the seeds. Among all the treatments, germinated garden cress seeds were highly acceptable and the sensory acceptability of raw garden cress seeds increased by 42 per cent by germinating seeds for 48 hrs and further drying them at 55˚C for 12 hrs. The effect of these treatments on the nutritional and functional composition was analyzed. Processing treatments significantly increased the protein and crude fibre content in the seeds with germinated treatment influencing a significant per cent increase of 17.68 and 54.50, respectively. Significant effect of different processing treatments on iron, calcium and phosphorous content of garden cress seeds was recorded. Process of germination and popping influenced a significant per cent increase of 8.90 and 22.99 with iron content of 107.733and 128.45 mg/100 g, respectively. Significant effect of different processing treatments on total phenols and condensed tannin was visible. On the basis of nutritional composition and sensory acceptability, germinated garden cress powder at variable levels of 5, 10, 15 and 20 per cent was incorporated to formulate two value added products viz., panjiri and namakpare for lactating mothers, packed in aluminium lined kraft paper bag and were studied for their storage stability and sensory acceptability. There was significant and proportionate increase in nutritional and mineral profile with the increase in amount of germinated garden cress seeds powder in the value added products.Twenty per cent incorporated formulation had highest level of almost all the macro nutrients and minerals. Organoleptic acceptability of both the products was assessed at fresh stage and at 30, 60 and 90 days of storage period by semi-trained judges using hedonic rating scale. Panjiri supplemented with 20 per cent level of garden cress seeds and packed in aluminium lined kraft paper bag can be safely stored at room temperature for a period of 90 days. This formulation can meet 12.78, 34.72, 7.24 and 19.43 per cent adequacy of RDA for protein, iron, calcium and energy for lactating mothers. Namakpare containing 5 per cent level of germinated garden cress seed powder can be safely stored at room temperature for a period of 60 days. This savory formulation can meet 12.36, 27.72, 3.21 and 46.24 per cent adequacy of RDA for protein, iron, calcium and energy for lactating mothers.
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    ThesisItemOpen Access
    Nutritional evaluation of siddu, a traditional wheat-based food of Himachal Pradesh
    (palampur, 2021-02-09) Thakur, Samridhi; Modgil, Rajni
    The present study was conducted for the nutritional evaluation of siddu, a traditional wheat based food of Himachal Pradesh. For achieving the objective, documentation was carried out in two districts (Shimla and Kullu). From each district, four blocks and two villages were selected randomly. Data was collected through by personal interview method. After the documentation siddu recipe as documented and value added siddu were prepared in the laboratory. Traditional recipe of siddu was kept as control. The samples of siddu were analysed for their Physico-chemical, nutritional profile and organoleptically acceptability. The results revealed that the siddu was a traditional food of Shimla and Kullu district and has been prepared by females and whole wheat flour was used for fermentation of dough but in some families they were used superfine wheat flour. Stuffing varied from one district to another. Seasame and Poppy seeds (khas khas) stuffing was used in Shimla district whereas walnut and apricot seeds stuffing was used in Kullu district. Control samples of siddu were prepared in the laboratory. Value addition was also carried out by using the locally available material. The results revealed that the nutritional value of siddu prepared from whole wheat flour was higher than that of siddu prepared from superfine wheat flour. The value of crude protein (16.40%), ether extract (15.24%),calorific value (401.04 kcal) and minerals viz. iron, zinc, calcium, phosphorus was also increased after the value addition with urad daal , peanut and dough was made from whole wheat flour as compared to control samples. Also, the nutritional profile was increased when the value addition with urad daal & peanut and vegetable was done. The value addition can be done with locally available food crops to improve nutritional quality and acceptability of siddu.
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    ThesisItemOpen Access
    Studies on Quality Assessment of Sports Nutrition Formulary
    (palampur, 2020-10-08) Sharma, Diksha; Sood, Sangita
    The present investigation was undertaken with the objectives to assess nutritional status of sports persons and to develop sports nutrition formulary and assessed their quality along with storage stability and economic feasibility. The study was conducted in the two sports hostels i.e. Sports Hostel Dharamshala and Sports Hostel Paprola. The present study was conducted on 80 school students of age groups 14-18 years. Further, 40 respondents from each hostel constituted 20 each of hostlers and non- hostlers. With the help of questionnaires nutritional attitude and behavior, anthropometric and dietary assessment was done. Majority (81.25 %) of respondents were vegetarian and (18.75 %) non-vegetarian. When comparison of nutrient intake was done amongst the hostlers and non-hostlers, it is observed that the nutrient intake of the hostlers was more comparatively day scholars. It is also observed that the intake of macro-nutrients i.e. energy, proteins and fats was higher in boys irrespective of hostlers and non-hostlers in comparison to girls. However, the intake of carbohydrate, calcium, and iron was comparatively more in case of girls. The mean BMI and body fat was higher amongst hostlers. The mean BMI and body fat of girls were recorded significantly higher. BMI and body fat of all the respondents were positively correlated with physical fitness index (p=0.05). Flax, Chia, Pumpkin and Finger millet were analyzed for their nutritional quality. Results of the study showed that Flax, Chia, Pumpkin and Finger millet obtained crude protein as 19.95, 23.98, 21.58 and 7.93 per cent respectively. Lowest crude fat content was found in Finger millet i.e. 1.37 per cent. Chia seeds were rich in calcium (563.58 mg/100g) and phosphorus (811.54 mg/100g) respectively. Whereas, the highest iron content was recorded in Flaxseed (5.05 mg/100g). Seeds were processed by roasting, popping and germination. Roasting and popping resulted in decrease whereas germination resulted in increase of protein content. On the other hand fat content decreased after processing. Different energy bars were developed by using Flax, Chia and Pumpkin seeds at the blending level of 5, 10, 15 and 20 per cent. Finger millet was used as a base for all the bars. Flaxseed blended energy bar with 15 per cent and 20 per cent composition was having highest crude protein and energy when compared to all the energy bars. The proximate parameters were non- significantly affected during the storage period of thirty days. The storage indicates no deterioration in the quality of developed bars. Energy bar containing up to 15 per cent Flax seeds was highly acceptable amongst the panel members.
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    ThesisItemOpen Access
    STANDARDIZATION AND EVALUATION OF OILSEED BASED LOW COST NUTRITIOUS BARS FOR OLD AGE PEOPLE
    (CSKHPKV Palampur, 2020-09-04) MAMTA; Sandal, Anupama
    Nutritive potential of the oilseed crops are known for improvising the human diet, because, these crops provide food security and assurance of employment generation in the society. The present experimentation was under taken at Department of Food Science, Nutrition and Technology, CSKHPKV, Palampur, Himachal Pradesh with objective to standardize the processing techniques and to analyze the nutritive aspects of the developed bars. The flaxseeds (Surbhi) and sesame seed (Brajeshwari) were given treatments viz. roasting and soaking followed by roasting were incorporated at 10, 15 and 20 per cent in the development of nutritious bars. Flaxseeds and sesame seeds were soaked in water for six hs and roasted at 95-1200C for 6-10 minutes. Soaked + roasted treatment decreased the crude protein, crude fibre, crude fat, total ash content, carbohydrate content, total energy and antinutritional factors significantly (p≤0.05) when compared to roasted seeds. But total phenol content and DPPH per cent inhibition activity increased significantly. Mineral content (Ca and Cu) was higher in roasted flaxseeds and sesame seeds as compared to soaked + roasted flaxseeds and sesame seeds. The mean scores for overall acceptability of the developed nutritious bars were acceptable (in the range 7.65-8.94) at different levels of incorporation of flaxseeds and sesame seeds. The nutrients viz. carbohydrate, crude protein, total ash content and total fiber increased significantly (p≤0.05) in the developed nutritious bars by using roasted flaxseeds and sesame seed increased in the range from 10 to 20 per cent. Whereas the phytic acid decreased in the bars utilizing soaked + roasted flax seed and sesame seeds and the antioxidants activity total phenol and DPPH inhibition activity increased in these bars. The total viable count was highest in bar A8 prepared by using 20 per cent of roasted flaxseeds and 10 per cent of soaked + roasted sesame seeds (1.39 x 105cfu/g) while the least count (1.27 x 105cfu/g) was recorded in bar A9 developed by using 15 per cent of roasted flaxseeds and sesame seeds each after 90 days of storage period. The free fatty acid and peroxide value were in the range of 0.17-0.21 mg/KOH, 1.557-2.884 mEq peroxide/Kg of sample respectively which indicates that the samples were within the safe limit, have good shelf life and acceptable for their wholesomeness consumption.