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Central Agricultural University, College of Community Science, Tura

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    ThesisItemOpen Access
    Development of Value Added Products from Amaranth (Amaranthus L.) Grain
    (Tura, Meghalaya, 2021-07-22) CHUNGKHAM, NGANTHOIBI; Namita, Singh; Indu; Puspita, Das; Shipra, Nagar
    The aim of the study was to standardization of methodology to use different form (broken, roasted, powdered, whole grain etc) of amaranth grain, to formulate and develop value added products of amaranth grain and to analyze the nutritional, biochemical and sensory evaluation of the developed products. The developed products such as Cake, Besan burfi, Coconut Ladoo, Cashewnut burfi and Dosa were evaluated for their nutritional composition, sensory characteristics and biochemical analysis. Ms-Excel 2007 was used for statistical analysis. The results on comparative nutritional composition for Amaranth Flour (AF), Wheat Flour (WF) and Gram Flour (GF) revealed that moisture content was higher in WF than AF & GF. Higher protein content was found in GF (18.77 g) followed by AF (16.5 g) and WF (10.36 g). Dietary fibre reported significantly higher in GF (25.22 g) and AF (16.8 g) than WF (2.76 g). Minerals content reported high in AF than WF but can be comparable with GF. Lysine, tryptophan and lenoleic content observed higher in GF than AF and WF. Different forms of amaranth grain flour i.e. Roasted Amaranth Grain Flour (RAGF), Popped Amaranth Grain Flour (PAGF) and Soaked Amaranth Grain (SAG) were incorporated in popularly consumed food products. Mean scores of sensory characteristics revealed that the products were accepted in terms of their appearance, texture, taste, aroma and overall acceptability. Sensory evaluation of the developed products showed that amaranth flour could be incorporated up to 50 percent in cake, besan burfi and cashewnut burfi and up to 20 percent in coconut ladoo and dosa. Independent- Samples Kruskal-Wallis Test was incorporated in order to check the significant difference of the products. Pairwise comparisons test was done in control & different proportion of the products such as cake, besan burfi, coconut ladoo, cashewnut burfi and dosa. The results of the test were found significant in all the products (p≤0.05). Amaranth grain flour was incorporated in the place of major ingredients of the developed products and made a comparison between the most accepted products and with that of the control for their biochemical analysis. The results on biochemical analysis revealed that incorporation of amaranth flour enhanced the nutritional composition of the products. With the addition of amaranth grain flour up to 50 percent improved protein, fat dietary fibre and minerals content such as iron, calcium, zinc, phosphorus of the developed products.
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    ThesisItemOpen Access
    Development of Value Added Products from Drumstick (Moringa oleifera) Leaves
    (Tura, Meghalaya, 2021-07-24) CHUNGKHAM CHANU, MALEMNGANBI; Namita, Singh; Ch. Basanti, Devi; Puspita, Das; A. Jolly, Devi
    Moringa oleifera is a perennial tree, which belongs to Moringacea family and still it is considered as among underutilized plant. The plant is native to the Indian subcontinent and it is popularly known as ‘Drumstick’ and often called as ‘Sahajan’ in Hindi. The present study was an attempt to develop the value added products from Drumstick (Moringa oleifera) leaves. By keeping above point into consideration, the main objectives of the study was standardization of dehydration process and powder formulation of drumstick leaves, to formulate and develop the value added products by using drumstick leaves powder and to analyse nutritional, biochemical and sensory evaluation of developed product. Dehydration of Moringa leaves was done at the temperature of 50ᵒC, 60ᵒC & 90ᵒC or 4 hrs in a tray dryer. The sample which was dried on 60ᵒC has shown the satisfactory results and was selected for this present study. The dried leaves were grind into powder form. Since, Moringa oleifera leaves contained considerable amount of essential micro nutrients. Chemical analysis for fourteen nutrients was done for all the formulated Moringa supplemented products. The finding revealed that the value added products cake were prepared with the addition of 20, 30 & 50 per cent Moringa leaves powder in wheat flour and found cake with 20 per cent of Moringa leaves powder was most accepted by the sensory panel. Moringa leaves powder was incorporated in chapatti at three different levels with 5, 10 and 15 per cent respectively. The well accepted by the sensory panel was chapatti with 5 per cent Moringa leaves powder. In bhatura and aloo bhujia the incorporation was done only in single levels at 5 per cent and was well accepted as compared to the control. Independent – Samples Kruskal-Wallis Test was incorporated in order to check the significant difference of the products. Pairwise comparison test was done in control & different proportion of the formulated products. The results of the test were found significant in products cake, chapatti and aloo bhujia (p≤0.05). No significant result was found in product bhatura (p≥0.05). On the basis of chemical analysis Moringa leaves powder were standardized and incorporated in popularly consumed food products like cake, chapatti, bhatura and aloo bhujia and the comparison was made between the control and the most accepted products. There was increased mainly in the values of the protein, dietary fiber and mineral such as calcium, iron, zinc, potassium, phosphorus contents with all the incorporated MLP products. Furthermore, the present study also suggested that incorporated MLP could be used to improve the nutritional quality of the food as well as to fight malnutrition.
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    ThesisItemOpen Access
    Roles of Women in Integrated Farming System – A Study in Meghalaya
    (2021-07-26) Huidrom, Bliss; Puspita, Das; B.K., Mishra; Namita, Singh; Shipra, Nagar
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