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Dr. Rajendra Prasad Central Agricultural University, Pusa

In the imperial Gazetteer of India 1878, Pusa was recorded as a government estate of about 1350 acres in Darbhanba. It was acquired by East India Company for running a stud farm to supply better breed of horses mainly for the army. Frequent incidence of glanders disease (swelling of glands), mostly affecting the valuable imported bloodstock made the civil veterinary department to shift the entire stock out of Pusa. A British tobacco concern Beg Sutherland & co. got the estate on lease but it also left in 1897 abandoning the government estate of Pusa. Lord Mayo, The Viceroy and Governor General, had been repeatedly trying to get through his proposal for setting up a directorate general of Agriculture that would take care of the soil and its productivity, formulate newer techniques of cultivation, improve the quality of seeds and livestock and also arrange for imparting agricultural education. The government of India had invited a British expert. Dr. J. A. Voelcker who had submitted as report on the development of Indian agriculture. As a follow-up action, three experts in different fields were appointed for the first time during 1885 to 1895 namely, agricultural chemist (Dr. J. W. Leafer), cryptogamic botanist (Dr. R. A. Butler) and entomologist (Dr. H. Maxwell Lefroy) with headquarters at Dehradun (U.P.) in the forest Research Institute complex. Surprisingly, until now Pusa, which was destined to become the centre of agricultural revolution in the country, was lying as before an abandoned government estate. In 1898. Lord Curzon took over as the viceroy. A widely traveled person and an administrator, he salvaged out the earlier proposal and got London’s approval for the appointment of the inspector General of Agriculture to which the first incumbent Mr. J. Mollison (Dy. Director of Agriculture, Bombay) joined in 1901 with headquarters at Nagpur The then government of Bengal had mooted in 1902 a proposal to the centre for setting up a model cattle farm for improving the dilapidated condition of the livestock at Pusa estate where plenty of land, water and feed would be available, and with Mr. Mollison’s support this was accepted in principle. Around Pusa, there were many British planters and also an indigo research centre Dalsing Sarai (near Pusa). Mr. Mollison’s visits to this mini British kingdom and his strong recommendations. In favour of Pusa as the most ideal place for the Bengal government project obviously caught the attention for the viceroy.

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Subject: Food and Nutrition × Author: Chauhan, Saloni × End date: 2019 × Start date: 2017 × Type: Thesis × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    Evaluation of the level of Glycemic Index in Maize after processing for the development of Maize based Food Mixes
    (Dr. Rajendra Prasad Central Agricultural University, Pusa, Samastipur, 2018) Chauhan, Saloni; Singh, Usha
    Rice, Wheat and Maize are the three important staple food crops, out of these three crops, Maize is very nutritious but the use of maize as human food is decreasing day by day. Keeping in view, the highest production of maize among cereals, increasing population day by day and emergence of patient with diabetes, CVD, obesity more and more in number. The investigation was planned to determine the glycemic index of maize, effects of processing and addition of other food ingredient i.e. whole bengal gram which can further reduce the GI of food grain as well as determination of acceptability testing and rollability of maize based food mixes. The freshly harvested normal maize grain taken as ‘control’ sample was found to have 9.92 percent moisture, 3.49 percent fat, 1.28 percent ash, 1.11 percent fibre, 10.93 percent protein and 73.27 percent carbohydrate. In boiled maize flour sample the percentage of moisture, fat, ash, fibre, protein and carbohydrate were 7.64, 3.64, 1.18, 1.03, 11.76 and 74.75 respectively. In case of roasted maize flour sample the proximate composition was 6.42 percent moisture, 3.96 percent fat, 1.20 percent ash, 1.04 percent fibre, 9.54 percent protein and 77.84 percent carbohydrate. In alkali treated maize flour sample the percentage of moisture, fat, ash, fibre, protein and carbohydrate were 10.58, 4.01, 1.03, 1.09, 10.88 and 72.41 respectively. The freshly harvested QPM maize grain taken as ‘control’ sample was found to have 13.06 percent moisture, 3.23 percent fat, 1.14 percent ash, 3.87 percent fiber, 10.83 percent protein and 67.87 percent carbohydrate. In boiled maize flour sample the percentage of moisture, fat, ash, fiber, protein and carbohydrate were 8.21, 3.28, 1.24, 3.79, 10.35 and 73.13 respectively. Roasted maize flour sample contained 3.65 percent moisture, 3.92 percent fat, 1.25 percent ash, 2.64 percent fibre, 10.77 percent protein and 77.77 percent carbohydrate. In alkali treated maize flour sample the percentage of moisture, fat, ash, fibre, protein and carbohydrate were 4.80, 3.40, 0.93, 3.30, 10.85 and 76.72 respectively. Glycemic index of normal maize flour and QPM flour from freshly harvested maize grains before and after processing method like boiling, roasting and alkali processing was found to have QPM control flour sample contained 80.29 GI and normal control flour sample contained 89.4 GI. QPM boiled maize flour sample contained 69.29 GI and normal boiled maize flour sample contained 78.09 GI. QPM roasted maize flour sample contained 75.40 and normal roasted maize flour sample contained 82.13 GI. QPM alkali treated maize flour sample contained 69.38 GI and normal alkali treated maize flour sample contained 77.84 GI. The freshly harvested bengal gram i.e. raw bengal gram had been taken as control sample and after processing like soaking had been taken as processed sample. bengal gram control flour sample content 15.8 GI and treated bengal gram sample containted 11.51 GI Glycemic index (in vitro) of normal maize flour and QPM flour from freshly harvested maize grains after incorporating whole bengal gram was found to have QPM control flour sample with pulse contained 67.45 GI and normal control flour sample with pulse contained 75.67 GI. QPM boiled maize flour sample with pulse contained 55.88 GI and normal boiled maize flour sample with pulse contained 69.29 GI. QPM roasted maize flour sample with pulse contained 63.63 and normal roasted maize flour sample with pulse contained 72.46 GI. QPM alkali treated maize flour sample with pulse contained 55.51 GI and normal alkali treated maize flour sample with pulse contained 69.48 GI. Through in vivo condition QPM control maize sample with pulse contained 71.13 GI and normal control flour sample with pulse contained 75.15 GI. In QPM boiled maize flour sample with pulse contained 52.75 GI and normal boiled maize flour sample with pulse contained 68.72 GI. QPM maize flour sample with pulse contained 61.80 and normal roasted maize flour sample with pulse contained 72.15 GI. QPM alkali treated maize sample with pulse contained 54.13 GI and normal alkali treated maize sample with pulse contained 77.84 GI. In case of rollability, the score of QPM control maize chapatti was 7.7 and normal control maize chapatti was 9. In QPM boiled maize chapatti the score was 8.1 and normal boiled maize chapatti was 8.2. In QPM roasted maize chapatti the score was 7.3 and normal roasted maize chapatti was 7.4. In QPM alkali treated maize chapatti was the score 8.6 and normal alkali treated maize chapatti was 8.5. In acceptability testing, the value of color in QPM control maize chapatti was 9.0, taste 7.8, texture 8.2, flavor 8.3 and overall acceptability 8.3, the boiled maize chapatti the color was 8.6, taste 8.7, texture 8.1, flavor 8.3 and overall acceptability 8.8, whereas in roasted maize chapatti color was 7.0, taste 9.5, texture 7.7, flavor 8.4 and overall acceptability was 8.8 and in alkali treated maize chapatti color was 8.8, taste 8.2, texture 9.0, flavor 8.5 and overall acceptability 8.7 as well as in normal control maize chapatti color was 8.4, taste 8.3, texture 8.1, flavor 7.7 and overall acceptability 7.9. In boiled maize chapatti the color was 8.8, taste 8.9, texture 8.3, flavor 8.0 and overall acceptability 8.9. In roasted maize chapatti color was 7.8, taste 8.3, texture 8.5, flavor 8.8 and overall acceptability was 8.4. In alkali treated maize chapatti, color was 8.6, taste 7.4, texture 8.3, flavor 8.0 and overall acceptability 8.3. Hence, low glycemic index maize based food mixes is recommended in stress condition such as obesity, diabetes, heart diseases etc. and also high glycemic index maize based food mixes was recommended in malnutrition, given after exercise for require energy etc. and in case of acceptability and rollability testing ranged of score above 7 is best for use.