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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 × Start date: 2022 × Thesis Type: Ph.D ×
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    ThesisItemOpen Access
    Nutritional Quality Evaluation and Value Addition of Un Exploited Fruits of Himachal Pradesh
    (palampur, 2022-07-22) Verma, Khushbu; Verma, Ranjana
    The present study was conducted to evaluate nutritional quality attributes of selected un- exploited fruits of Himachal Pradesh and also to develop their value added products. Four un- exploited fruits viz loquat (Eriobotrya Japonica), tree tomato (Cyphomandra betacea), carambola (Averrhoa carambola) and khajru (Phoenix sylvestris) were selected and procured from different places of district Kangra. Selected fruits were evaluated for physico-chemical, nutritional, dietary fiber and phyto-chemical constituents. Results of the study revealed that total carbohydrates, total sugars and insoluble fiber in carambola were 9.38 ±1.00, 22.50 ±2.00 and 39.62 ±2.00 percent respectively. The potassium, magnesium and vitamin C contents in carambola were 133.00 ±2.00, 9.50 ±1.00 and 25.50 ±1.50mg/100g respectively. Similarly, loquat was found to be a good source of total carbohydrates (13.00±2.00%) phosphorus (26.50±1.10mg/100g), potassium (280.00±5.00 %), ß-Carotene (22.00±1.00 mg/100g) and NDF (17.50±1.00 %). Tree tomato and khajuru had ample amount of phosphorous(48.52±2.00 and 60.00±2.90mg/100), magnesium (22.10±1.02 and 30.00±2.02mg/100), potassium (350.00±3.00 and 75.00±3.01 mg/100g), Anthocyanins (5.00±0.50 and 25.10±0.50 mg/100g) and total fiber (56.37±1.00 and 73.56±0.85mg/100). Various value-added products such as RTS, squash, toffee, butter, bar, chutney were developed and assessed fresh and after 6 months storage for their nutritional, microbiological analysis and shelf life stability stored at ambient temperatures. On the basis of sensory acceptability, toffees of carambola and loquat and chutney of tree tomato and khajuru were adjudged the best. Further these best value added products were blended in varying proportions (100:00, 75:25, 50:50, 25:75 and 00:100) of seasonal/local fruits viz. apple, pineapple, mango and papaya with carambola, loquat, tree tomato and khajuru respectively. The sensory scores of blended products were acceptable till six months of storage. It can be inferenced that utilization of these unexploited fruits in various value-added products as such or with blending with other fruits will not only help the consumer to harness their nutritional and medicinal benefits but will also help in the income enhancement of the local people. The economics of prepared products from underutilized fruits revealed that the cost of all the products was found to be economically viable. But as the blending proportions increased the cost of the products accordingly