Thumbnail Image

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.

Browse

20161
Reset filters
Subject: Food and Nutrition × Author: Kumari, Pallavi × Type: Thesis × Thesis Type: M.Sc ×
Reset filters

Search Results

Now showing 1 - 1 of 1
  • Thumbnail Image
    ThesisItemOpen Access
    Development and Evaluation of Value added Bakery Products from Quality Protein Maize
    (Dr. Rajendra Prasad Central Agricultural University, Pusa (Samastipur), 2016) Kumari, Pallavi; Singh, Usha
    Bakery products are popular in all over world and the production has risen by many folds due to their low cost, varied taste and textured profiles with attractive package and longer shelf-life to suit easy marketing. The present study was undertaken to develop and evaluate the value added bakery products from QPM. Accordingly, three different baked products namely ‘Bun’, ‘Sweet biscuit’ and ‘Salty biscuit’ were developed from QPM in combination with other ingredients used in bakery. The baked products were evaluated for acceptability, physico-chemical qualities, nutritional qualities, storability and unit cost. Acceptability testing of baked products were determined by the score given for sensory characteristics such as appearance, colour, flavour, taste, texture and overall acceptability. The score for overall acceptability ranged between 8.00-9.00 out of 9 points of hedonic rating scale. For ascertaining physico-chemical quality, weight, volume and density of baked products were determined. The weight, volume and density of bun were observed to be 45.05 ± 0.31 g, 70.00 cc and 0.74 ± 0.89 g/cc respectively. The proximate composition of bun was observed and found that the moisture, ash, fat, fibre, protein and carbohydrate were 21.46 ± 0.11, 1.45 ± 0.03, 8.03 ± 0.04, 0.81± 0.13, 1.98 ± 0.11 and 66.27 ± 0.20 per cent. The calcium and iron content of bun was 5.79 ± 0.25 and 0.98 ± 0.03mg/100 g. The sugar and starch content of bun was observed to be 2.80 ± 0.04 and 56.01 ± 2.67 per cent respectively. The calorific contribution of bun was 345.23 Kcal per 100g of bun. Since the moisture content was high in bun i.e. 21.46 per cent the fungal contamination was observed after three days of manufacturing. In case of quality evaluation of sweet biscuit, weight, volume and density of sweet biscuit were observed to be 14.24 ± 1.02 g, 10.00 cc, and 1.77 ± 0.13 g/cc. For evaluating nutritional quality of sweet biscuit data on proximate composition was recorded. The percentage of moisture, ash, fat, fibre, protein and carbohydrate was 3.80 ± 0.01, 1.35 ± 0.01, 5.26 ± 0.02, 0.90 ± 0.03, 2.39 ± 0.05 and 86.29 ± 0.08 respectively. Calcium content of the sweet biscuit was 5.01 ± 1.00 mg and the iron content was 1.02 ± 0.03 mg per 100g of product. The sugar and starch content of sweet biscuit were 4.63 ± 0.20 and 63.86 ± 0.20 per cent respectively. The total calorie provided by sweet biscuit was calculated to be 402.12 Kcal. The sweet biscuit was found to be safe from fungal colonies till four weeks after manufacturing. It may be due to low moisture content of the product. In QPM salty biscuit data on different parameters of physico-chemical qualities were observed. The weight was found to be 14.05 ± 0.78 g whereas volume was 10.00 cc and the density was 1.75 ± 0.09 g/cc. The moisture content of salty biscuit was 1.95 ± 0.02 per cent and ash content was 1.37 ± 0.01 per cent. The fat content of product was 5.18 ± 0.02 per cent. The percentage of fibre, protein and carbohydrate was 0.92 ± 0.02, 2.29 ± 0.07 and 88.19 ± 0.07 respectively. The Calcium and iron content were 4.00 ± 1.00 and 0.98 ± 0.05 mg per 100 g. The sugar and starch content of salty biscuit were 2.71 ± 0.02 and 61.81 ± 0.54 per cent. The total calorie provided by sweet biscuit was calculated to be 468.91 Kcal per 100 g of product. The storability of the product was determined and observed that total plate count of fungi in salty biscuit was not detected even after four weeks due to its low moisture content. Price is a determining factor for the acceptance of any product. Hence the unit cost of baked products developed from QPM was calculated by expenditure on material and operational cost of the product. The cost of bun was Rs 5.00 whereas the cost of sweet biscuit was Rs 9.00 per 100 g. The cost of salty biscuit was Rs 8.00 per 100 g. All these products are cheap and affordable by the common people. Hence, it is recommended to popularize all these products among the consumers.