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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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Author: PANDEY, SUMIRAN × Start date: 2021 × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    DEVELOPMENT AND EVALUATION OF TURMERIC BASED PRODUCTS FOR CURCUMIN AND OTHER PHYTOCHEMICAL CONTENT
    (Dr.RPCAU, Pusa, 2021) PANDEY, SUMIRAN; Singh, Usha
    Turmeric is one of the most widely used spice in the Indian households its use is not only limited to food but is also used for a variety of purposes like medicine, cosmetics etc. The present study was conducted to analyse the consumption pattern of turmeric and turmeric based products among the people. The area selected for study was Pusa block, comprising of university campus and Harpur village. For this, questionnaire was prepared and the survey was conducted. A total of 50 households were investigated and among these 62 per cent were females and 38 per cent were males. The age group of the respondents varied from 20 years to 70 years. Among these, 32 per cent belonged to age group of 20-30 years, 26 per cent were from age group of 31-40 years, 16 per cent were from 41-50 years, 20 per cent from 51-60 years and 5 per cent were from age group of 61-70 years. Respondents were interrogated whether they cultivated turmeric or not. The results were such that, of the total 50 respondents interviewed, 31 of them cultivated turmeric and 19 did not cultivated. When asked about the fate of produce, it was found that 19 out of 31 cultivators, used the produce only for home consumption and rest 12 out of 31 people used the cultivation for home consumption as well as sell the produce. Information on processing revealed that, different people adopt different methods for boiling raw turmeric rhizomes i.e., among total 31 cultivators, 3 people boiled turmeric for 15-30 minutes, 6 boiled it for 1 hour, 12 boiled it for 12 hour and the remaining 10 people boiled turmeric for 2 hours. The drying time of the rhizomes as told by the people depend upon the intensity of sunlight. Among total 31 cultivators, 6 people dry turmeric for 15-20 days and rest 25 respondents dry it for about 1 month. Method of polishing adopted varied from traditional method i.e., using hands or sack and modern mechanized methods. Among total 31 cultivators, 16 people polished cured rhizomes manually and rest 15 polished it using machine. Consumption of macronutrients was analysed from the RDA and EAR report by ICMR 2020. It was found that the mean energy and fat intake among both females and males was lower than the required RDA. The intake of carbohydrate and protein was found to be more than the required amounts among both females and males. Determination of consumption of curcumin per day per consumption unit revealed that the mean daily intake of turmeric among the respondents was 3.25 g/day per C.U. this amount provides curcumin 0.13 gm/day per C.U. The analysis of the retention of curcumin in processed turmeric rhizomes revealed the fact that, the highest amount of curcumin was found in fresh turmeric rhizomes in which no processing was done, the value being 5.58±0.188. Further, when the rhizomes were subjected to various processing methods like steaming and boiling, the amount of curcumin started declining as the time increased. Maximum losses were observed during boiling treatments, highest losses were in 80 minutes boiling where the retention of curcumin was (2.87±0.016), followed by 60 minutes boiling (3.04±0.11), and the maximum curcumin retention among boiling treatments was in 40 minutes boiling (3.54±0.018). Next, the rhizomes were given steaming treatments where the curcumin losses were less as compared to boiling treatments. Maximum retention was in 30 minutes steaming (4.15±2.02), followed by 50 minutes steaming (4.00±0.013), and the least retention among steaming treatments was in 70 minutes of steaming (3.67±0.012). Lastly the rhizomes were subjected to water blanching where they were cut into cubes and blanched for 2 minutes in this treatment the retention of curcumin was maximum among all the 3 treatments, the value being (4.49±0.011). It was also observed that the processing methods reduced the drying time of turmeric rhizomes. Phytochemical analysis showed that the highest amount of phytochemicals were found in raw turmeric rhizomes, Total Polyphenolic Content was 6.89±0.089, Total Flavonoid Content was 4.15±0.015 and Total Tannin Content was found to be 5.52±0.032. As the rhizomes were subjected to different processing treatments, the amount of all the phytochemicals was found to decrease. Maximum retention of all the phytochemicals was found to be in water blanching followed by steaming treatments. Losses were less in steaming treatments as compared to boiling treatments. On comparing the individual steaming treatments, the losses were found to increase as the steaming time increased. Maximum retention was seen in 30 minutes of steaming and maximum losses of phytochemicals among all the steaming treatments were observed in 70 minutes of steaming. These losses were less than those of boiling treatments. On comparing the losses in water blanching, it was found that it retained the maximum amount of all the phytochemicals among all the treatments given to raw turmeric rhizomes. The ready to eat turmeric based products were prepared using the processing method of turmeric giving maximum retention of curcumin in it. The products were analysed for the curcumin and phytochemical content. It was found that as the substitution of turmeric increased in products, the content of curcumin and phytochemicals also increased. The highest amount being in A3 and B3 in turmeric spread and turmeric candy respectively having the highest amount of turmeric substitution. In turmeric spread, the amount of curcumin, TPC and TFC were 1.194±0.008, 2.322±0.002 and 2.014±0.002. For turmeric candy, the values for curcumin content, TPC and TFC were 0.655±0.004, 1.670±0.028 and 0.995±0.003. The products were also analysed for proximate composition (moisture, ash, protein, fat, carbohydrate, fibre) by the methods given by AOAC (2000). It was seen that there was a considerable increase in the proximate composition of the products as the substitution with turmeric increased in different treatments. Organoleptic evaluation scores for the orange turmeric spread were 7.8±0.6 and 7.2±0.5 for A1 and A2 respectively. For the turmeric based honey candy the preferred treatments were B1 and B2 with overall acceptability of 7.8±0.7and 7.4±0.8. The products were also tested for consumer acceptability in the Kisan Mela organised by the university. The overall acceptability for orange turmeric spread in A1was 4.1±0.2 and for A2 the scores were 4±0.01. For candy the acceptability score was 4.2±0.1. for B1 and 4.02±0.01 for B2.