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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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ThesisItem Open Access Impact of mother’s Education and Nutritional knowledge on preschool children’s Health(Dr. Rajendra Prasad Central Agricultural University, Pusa, Samastipur, 2018) Kumari, Seema; Singh, UshaThe present study entitled “Impact of mother’s Education and Nutritional knowledge on preschool children’s Health.” has been taken up with the following objectives- To study the socio- economic status of selected preschool- children’s family, To assess their anthropometric, clinical and dietary status, To assess the nutritional knowledge of their mother, To correlate their socio-economic, dietary and nutritional knowledge with nutritional status or health status of preschool children, To create awareness among mothers of the preschool children on enlisted observation. For this study in Pusa block, four schools were selected from which 30 male children and 30 female children of preschooler child. For this purpose, interview schedule was developed and nutritional status of the subjects were evaluated through anthropometric measurements. Measurement of height, weight, MUAC, vaccination, BMI, hemoglobin level, Blood pressure, and 24 hours dietary recall method. Out of total subject, the age of majority of the preschool child i.e. 36.67 percent were of above 3 to 4 years. In terms of religion, 95 percent belonged to the Hindu religion. Majority of child i.e. 95 percent were non vegetarian. The age of majority of preschooler mother i.e. 75 percent were18-25 years, 48.37 percent mother were graduate and above and 83.33 were percent housewives. In family profile, 63.63 percent children belonged to the nuclear family (5 family members) and 53.33 percent family have monthly income of Rs5000- 20,000 and 60 percent child ‘s father occupation was private or government service. In anthropometric measurement 73.33 per cent male children and 50 per cent of female children fall in the range of 15-20 kg body weight. In terms of height, majority of male children i.e. 73.33 per cent male and 70 per cent female children fall within the range of 95-100 cm.. In terms MUAC 93.34 per cent male children and 76.67 per cent female children had MUAC above 13.5cm. In anthropometric measurement of mother, 40 percent mothers have body weight 50-60 kg, In terms of height, 56.67 percent of mothers fall under the range of 145-155cm.Majority of mother (60 percent) come under BMI range of 18.5-25.0 (normal category). The hemoglobin estimation showed that 46.67 per cent of mother had hemoglobin level 10-12g/dl. The blood pressure showed that range of systolic pressure in the category of <120, =120, >120 was 80, 3.33 and 16.67 per cent respectively. The percentage of mothers were 60,20,20 for diastolic pressure <80,=80, > 80 respectively. In terms of clinical status 10 per cent male children and 6.67 per cent female children were having bleeding gum and 3.33 per cent were having male children and 6.67 per cent female children having angular stomatitis, 6.67 per cent of female children having pain and sensation in the arm and leg and both children have 3.33 per cent cheilosis and dry scaly skin. In terms of clinical, status of mother, 10 per cent mothers were having bleeding gum, pain and sensation in the arm and leg, 3.33 percent of mothers were having angular stomatitis, cheilosis, pitting edema and 1.66 percent of mothers were having dry scaly dermatitis and goiter. The overall nutritional knowledge level of 15 per cent of mothers were having high nutritional knowledge, 66.67 percent mothers having medium level of knowledge and 18.33 percent mothers were having low level of knowledge. Majority of mothers were having medium level of knowledge about vitamins (63.33 per cent), minerals (75 per cent), general health (78.34 per cent), importance of mother milk (78.33 per cent), and nutritional deficiency disease (65 per cent) The dietary intakes of nutrient of the subjects of child showed that mean energy was (kcal) 1264±227.60. The protein (g) intake by child was 39.64±8.17. The fat (g) intake was 36.286±8.61 Calcium (mg) and iron (mg). intake was 561 ± 160.32 and 18.105±5.478 respectively. The dietary intake of nutrients of the subject showed that the intake of mothers for mean energy (kcal) was 1815±401.37whereas it 56.088±11.954 for protein (g); 42.002±13.418 for fat (g); 591.839±161.836 for calcium (mg) 30.081±7.146 for iron (mg). The relationship between nutrient intake and nutritional status of mother was found significant at 1 percent with energy intake and 5 percent level of significance respectively with CHO and energy intake. The relation between nutrient intake and nutritional knowledge of mothers was found significant at 1 and 5 percent level with Iron and calcium intake. A significant relation was found between nutrient intake and education level of mother at 1 and 5 percent level of significance with protein, calcium, energy intake. The relation between nutrient intake CHO, energy was found positive and significant at 1 and 5 percent level of significance with family income. The relation between nutrient intake of mothers with family size was found negatively significant at 5 percent level of significance with fat and protein. A significant relation was found between nutritional status of mothers and nutritional knowledge and education level at 5 per cent of level of significance. The relationship between socio economic status and nutritional status of mothers was found significant at 5 percent level of significance with age, religion, and family income. The relationship between blood pressure with nutrient intake of mothers was found significant at1 percent level of significance with iron, fat in diastolic and 5 per cent level of significance with fat in systolic blood pressure. The relationship between blood hemoglobin levels with nutrient intake of mother was found positive and highly significance at 1 percent with iron. The relationship between nutrient intake and nutritional status of preschool children with energy, protein, CHO, fat and iron was found significant at 1 percentlevel. The relationship between nutrient intake of preschool children with nutritional knowledge of mother with protein, CHO. fat and iron was found significant at 1 percent level of significance. The relationship between nutrient intake of preschool children with education level of mother was found significant at 5 percent level of significance.. The relationship between nutrient intake of preschool children with family income was found significant at 1 percent level of with energy, fat and protein and CHO at 5 percent level of significance. The relationship between nutrient intake of preschool children and family size was found significant at 5 percent level of significance with energy and fat intake. A significant positive correlation was found between height, weight and MUAC with intake of protein, CHO calcium, energy, fat and iron at 1 and 5 per cent significance level. A significant found between nutritional status of preschool children with nutritional knowledge of mother at 5 percent level. The relationship between socio- economic and nutritional status of preschool children was found positive and significant with mothers qualification at 1 per cent level. Therefore, it may be concluded that the mother education and nutrition knowledge is an important contributory factor to keep the family and child healthy and help them better performing and better achievement in future.ThesisItem Open Access Effect of processing on the level of Zinc and Phytic Acid in Maize Flour for determination of Bio-availability of Zinc(Dr. Rajendra Prasad Central Agricultural University, Pusa, Samastipur, 2018) Jati, Helena; Singh, UshaMaize (Zea mays L.) a monocotyledonous diploid angiospermic plant of Poaceae family, is used as a staple food worldwide. It is not only rich in protein and carbohydrate but also rich in minerals as well. Out of the total mineral matter, 2.8 mg/100g is Zinc. Maize also contains Phytic acid, which forms insoluble complexes with Zinc, reducing its bioavailability. Zinc can be made bioavailable by reducing the Phytic acid contents in maize. This can be achieved by the application of different processing like boiling, roasting and alkali treatment. The investigation was planned to determine the physico-chemical parameters, proximate composition, the level of Zinc, Phytic acid and bioavailability of Zinc in Normal maize and QPM before and after processing. The weight of freshlyharvested Normal maize grains was found to be 27.71 ± 0.86g whereas volume of the grains was recorded to be 23 cc. The density was 1.52 ± 0.01g/cc. The weight of freshlyharvested QPM maize grains was found to be 32.21 ± 0.77 g whereas volume of the grains was recorded to be 25 cc. The density was 1.61 ± 0.03 g/cc. The Normal control maize flour sample contains 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 QPM control flour sample contained 13.06 percent moisture, 3.23 percent fat, 1.14 percent ash, 3.87 percent fibre, 10.83 percent protein and 67.87 percent carbohydrate. In boiled maize flour sample, the percentage of moisture, fat, ash, fibre, 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. The Normal control maize flour sample contained 4.53 mg/100g Zinc. In boiled maize flour sample, the Zinc content was 3.25 mg/100g. Roasted Maize sample contained 4.86 mg/100g Zinc. In alkali treated maize flour sample, the Zinc content was 4.60 mg/100g. The QPM control flour sample contained 3.78 mg/100g Zinc. In boiled maize flour sample, the Zinc content was 2.41 mg/100g. Roasted Maize sample contained 1.63 mg/100g Zinc. In alkali treated maize flour sample, the Zinc content was 1.89 mg/100g. The Normal control maize flour sample contained 233.01 mg/100g Phytic acid. In boiled maize flour sample, the Phytate content was 202.23 mg/100g. Roasted Maize sample contained 210.95 mg/100g Phytate. In alkali treated maize flour sample, the Phytic acid content was 206.71 mg/100g. The QPM control flour sample contained 291.18 mg/100g Phytic acid. In boiled maize flour sample, the Phytate content was 263.15 mg/100g. Roasted Maize sample contained 274.28 mg/100g Phytate. In alkali treated maize flour sample, the Phytic acid content was 267.13 mg/100g. The Phytate: Zinc molar ratio in the Normal roasted maize sample was the lowest (4.31) followed by alkali treated maize sample (4.47), control maize sample (5.11) and boiled maize sample (6.12). It can be concluded that in Normal maize flour, the control maize sample and the boiled maize sample had medium Zinc bioavailability. Whereas, the roasted maize sample and the lime treated maize sample had good Zinc bioavailability. The Phytate: Zinc molar ratio in the QPM control maize sample was the lowest (7.6) followed by boiling maize sample (10.75), lime treated maize sample (13.93) and roasted maize sample (16.69). It can be concluded that in QPM flour, the control maize sample, the boiled maize sample and the alkali treated maize sample had medium Zinc bioavailability whereas, the roasted maize sample had low bioavailability of Zinc. Therefore, it is recommended to use the Normal maize after Roasting and Lime treatment for good bioavailability of Zinc in the body.ThesisItem Open 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, UshaRice, 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.