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Jawaharlal Nehru Krishi Vishwa Vidyalaya, Jabalpur
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ThesisItem Open Access Formulation and development of infant food enrich with protein and B-Carotene(jnkvv, jabalpur, 2012) Vaidya, Swapnil Babasaheb; Kumar, SumanThesisItem Open Access Process Standardization and Quality Evaluation of Millet Fortified papad(JNKVV, Jabalpur, 2013) Khan, Afsharika Azmi; Parihar, PratibhaThesisItem Open Access Development of Nutritious warries and their quality evaluation(JNKVV, Jabalpur, 2013) Sahu, Damendra Kumar; Singh, AlpanaThesisItem Open Access Suitability of Sorghum (Sorghum bicolour (L) Monech) and Bajra (Pennisetum glaucum) for the preparation of value added chakli(JNKVV, Jabalpur, 2013) Mahalley, Bhavna; Singh, AlpanaThesisItem Open Access Standardization of Dosages of Gamma Radiation and Packaging Requirement for Preservation of Tofu (Soy Paneer)(JNKVV, 2012) Maurya, Shivbilas; Shukla, S.S.ThesisItem Open Access Formulation and Development of Health Foods for Children(JNKVV, 2013) Ganpatrao, Bilolkar Jagdip; Kumar, SumanThesisItem Open Access Standardization of dosages of gamma radiation to improve storage life and product quality of water chestnut (trapa bispinosa roxburg) flour and grits(JNKVV, 2014) Dubey, Alok Dhar; Shukla, S.S.ThesisItem Open Access Development and evaluation of ready to drink malted milk powder from ragi (Eleucine coracana)(JNKVV, 2015) Rathour, Suneel Kumar; Shukla, S.S.Abstract To explore the possibility of utilization of new cultivars of ragi for development of malted milk powder. The investigation has been planned during the year 2014-15. Ragi grain and ragi malt of each variety was evaluated for various quality traits findings indicates that: the physical attributes viz., 1000-seed weight, 1000-seed volume, density and germination percentage varies from 2.78 to 3.20 g, 2.33 to 2.80 cc, 1.01 to 1.23 and 85.33 to 99.66% respectively. The biochemical attributes viz moisture, crude protein fat, Ash content and total carbohydrate among six cultivars of ragi varied from 8.91 to 9.90%, 5.90 to 7.53%, 1.40 to 2.49%, 5.02 to 6.19 and, 70.92 to 86.20% respectively. The cultivars were also rich in crude fibre (3.17 to 3.60), total sugar (3.23 to 4.02 mg/100 g), reducing sugar (0.78 to 2.27 mg/100 g), non-reducing sugar (0.63 to 1.91 mg/100 g), IVSD (3.11 to 4.94 mg/100 g) respectively. The mineral content of different varieties of ragi were found to have a range: Ca (503.49 to 552.06 mg/100g), P (303.34 to 322.42 mg/100 g), Mn (37.74 to 56.61 ppm), Cu (0.60 to 0.95 ppm), Zn (1.89 to 2.29 ppm) and Fe (3.11 to 3.69 ppm). The ragi malt flour from different varieties were also analyzed for the different biochemical indices and found to contain moisture (8.32 to 9.57%) protein (4.57 to 8.34%), total carbohydrate (70.25 to 82.35%), Ash (1.13 to 2.25%), Fibre content (1.97 to 2.47%), total sugar (2.80 to 3.46 mg/100 g), reducing sugar (0.63 to 1.91 mg/100 g, non-reducing sugar (0.94 to 2.41 mg/100 g), IVSD (3.54 to 4.53). The mineral contents in ragi malt flour ranged: Ca (398.63 to 501.14 mg/100g), P (291.50 to 315.61 mg/100g), Mn (37.74 to 56.61 ppm), Fe (2.85 to 3.19 ppm), Cu (0.73 to 0.90 ppm) and Zn (1.65 to 1.97 ppm). Statistically significant variation between the grains of different varieties has been observed with respect to various biochemical attributes of ragi grain and malted flour. Sensory evaluation test of spray dried malted milk powder shows that malted milk of 20% slurry concentration was liked extremely, while others i.e., with 15% and 10% slurry concentration malted milk were rated as “liked moderately” and “liked slightly” respectively. The spray drying conditions viz Temperature 205 0C, Ragi malt slurry concentration 20% and spray drying pressure of 3.5 Kg/cm2 yields 250 g spray dried malted milk powder from 1000 ml cow milk blend.ThesisItem Open Access Formulation and quality evaluation of composite flour for missi roti(JNKVV, 2015) Shrinag, Bharti; Singh, Alpana