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Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola
Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola was established on 20th October, 1969 with its head-quarter at Akola. This Agricultural University was named after the illustrious son of Vidarbha Dr. Panjabrao (alias Bhausaheb) Deshmukh, who was the Minister for Agriculture,Govt. of India. The jurisdiction of this university is spread over the eleven districts of Vidarbha. According to the University Act 1983 (of the Government of Maharashtra), the University is entrusted with the responsibility of agricultural education, research and extension education alongwith breeder and foundation seed programme.
The University has its main campus at Akola. The instructional programmes at main campus are spread over in 5 Colleges namely, College of Agriculture, College of Agricultural Engineering & Technology, College of Forestry, College of Horticulture and Post Graduate Institute. At this campus 4 degree programmes namely B.Sc.(Agri.) B.Sc. (Hort.), B.Sc. (Forestry) and B.Tech. (Ag. Engg.) , two Master’s Degree Programmes viz. M.Sc.(Agri.) and M.Tech. (Agri.Engg.) and Doctoral Degree Programmes in the faculties of Agriculture and Agril. Engineering are offered.
The University has its sub-campus at Nagpur with constituent College, College of Agriculture which offers B.Sc.(Agri.) and M.Sc.(Agri.) degree programmes. The Nagpur Campus is accomplished with a garden, surrounded by its natural beauty and a well established Zoo which attract the general public and visitors to the city. A separate botanic Garden is being maintained on 22 hectares with a green house for the benefit of research workers.
In addition there are 2 affiliated grant-in-aid colleges and 14 private non-grant-in-aid colleges under the umbrella of this University
A Central Research Station is situated at the main Campus which caters to the need of research projects undertaken by Crop Scientists of the principle crops of the region are Cotton, Sorghum, Oilseeds and Pulses.
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ThesisItem Open Access PREPARATION OF CHHANA WHEY BEVERAGE BLENDED WITH STRAWBERRY (Fragaria ananassa) JUICE.(Dr. Punjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2019-08-09) MESHRAM, PAWAN SITARAM.; Zinjarde, Dr. R. M.The present investigation entitled “Preparation of chhana whey beverage blended with strawberry (Fragaria ananassa) juice” was undertaken during the year 2018-2019. The chhana whey beverage was prepared with different combinations of chhana whey and strawberry juice viz. 100:00 (T1), 98:2 (T2), 96:4 (T3) and 94:6 (T4) with four treatments and four replications in completely randomized design (CRD). Sensory evaluation carried out by the five judges, showed the different levels of strawberry juice had a significant effect on sensory attributes such as flavour, body and texture, colour and appearance, acidity and overall acceptability of strawberry chhana whey beverage. Chhana whey beverage prepared by blending with 4 parts of strawberry juice (T3) had secured the chhana whey beverage chhana whey beverage chhana whey beverage chhana whey beverage chhana whey beverage chhana whey beverage highest score (93.38). The data observed that total solids, solid-not-fat, ash, protein and acidity percentage of chhana whey beverage were increased with increase in level of strawberry juice, while moisture and fat percentage were decreased with the increase in level of strawberry juice. The ash was non-significantly affected. Chhana whey beverage prepared by blending with 4 parts of strawberry juice (T3) contained 93.50, 6.50, 6.03, 0.47, 0.42, 0.46, 0.26 per cent and 5.25 moisture, total solids, SNF, protein, ash, acidity and pH, respectively. The cost of production was lowest for treatment T1 without strawberry juice level (Rs. 9.93 per lit) while, the cost of production was highest for treatment T4 with 6 parts of strawberry juice level (Rs.42.30 per lit). The chhana whey beverage prepared by blending with 4 parts strawberry juice level i.e. (T3) costing Rs. 31.50 per lit which was superiorly accepted by the panel of judges. Hence, it may be concluded that best quality chhana whey beverage can be prepared by using 4 parts of strawberry juice and 96 parts of chhana whey with 8 % sugar.ThesisItem Open Access UTILIZATION OF SINGHARA (Eleocharis dulcis) FLOUR FOR PREPARATION OF PEDA.(Dr. Punjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2019-08-09) MESHRAM, TUSHAR ASHOK.; Undratwad, Shri. D. T.Milk was standardize at 6 per cent fat, and the peda was prepared with different levels of singhara flour viz. 0 (T1), 5 (T2), 10 (T3) and 15 (T4) per cent were carried out having four treatments with five replications in completely randomized design (CRD). The data obtained after chemical analysis for total solids, solid not fat, fat, protein and ash content in peda and sensory characteristics like flavour and sweetness, colour and appearance and body and texture were subjected to statistically analysis. The different levels of singhara flour had a significant effect (p<0.05) on improving the quality regarding flavour and sweetness, colour and appearance and body and texture. Total solids and SNF (%) of peda were increased with the increased in level of singhara flour while the fat (%), protein (%) and ash (%) were decreased with increased in level of singhara flour. The sensory evaluation for overall acceptability was carried out by the judges, showed that peda prepared by adding the 5 per cent singhara flour (T2) had highest score (86.47 out of 100) and ranked as an acceptable treatment. The cost of production of peda was found to be decreased with increased level of singhara flour. The cost of production was higher in treatments T1 without adding singhara flour is 325.86 Rs/kg while, peda prepared with adding 15 per cent singhara flour (T4) costing 319.86 Rs/kg which had low cost of production as compared to other treatments. Hence, it is concluded that the best quality of singhara peda can be prepared by using 5 per cent of singhara flour with 30 per cent of sugar. This singhara peda contain 87.28 per cent total solid, 69.04 per cent SNF, 18.25 per cent fat, 12.64 per cent protein and 3.31 per cent ash.ThesisItem Open Access UTILIZATION OF LEMONGRASS (Cymbopogon Flexuosus) DISTILLATE IN THE PREPARATION OF COW MILK LASSI.(Dr. Punjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2019-08-09) GAWAI, CHHAGAN BABAN.; Zinjarde, Dr. R. M.The present investigation entitled “Utilization of lemongrass (Cymbopogon flexuosus) distillate in the preparation of cow milk lassi” was undertaken during the year 2018-2019. The lassi prepared in the proportion of 100:0 (T1), 99.5:0.5 (T2), 99:1.0 (T3), 98.5:1.5 (T4) and 98:2.0 (T5) lassi to lemongrass distillate were laid out with five treatments and four replications in Completely Randomized Design (CRD). The data obtained after chemical analysis of fat, protein, total solids, moisture, ash, acidity content and pH values of lassi and evaluation of sensory characteristics like flavour, body and texture, colour and appearance and acidity were subjected to statistical analysis. The overall acceptability also analyzed by the same method. The data revealed that fat, protein, moisture, ash, acidity per cent and pH value were slightly increased with increase in the levels of lemongrass distillate. The good quality lassi prepared with addition of 2.0 per cent of lemongrass distillate contained 3.31, 2.85, 10.94, 89.06, 0.62, 0.62 per cent and fat, protein, total solids, moisture, ash, acidity and 4.79 pH, respectively. The sensory evaluation carried out by the five judges, showed that the lassi prepared by blending with 2 per cent lemongrass distillate (T5) had highest score for flavour (40.62 out of 45), body and texture (33.57 out of 35), colour and appearance (8.32 out of 10), acidity (8.31 out of 10) and the overall acceptability had the highest score (8.53 out of 9) by 9 point hedonic scale and ranked as the most acceptable treatment. The cost of production of the lassi prepared with 2 per cent of lemongrass distillate in treatment T5 was Rs. 63.92 per kg which was superiorly accepted by the panel of judges. Hence, it is concluded that the best quality lassi can be prepared by using 2 per cent of lemongrass distillate and 98 per cent of lassi with 15% sugar.ThesisItem Open Access UTILIZATION OF MORINGA (Moringa oleifera ) LEAVES POWDER FOR PREPARATION OF COW MILK LASSI.(Dr. Punjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2019-08-09) YEOTKAR, KU. POOJA PRAKASHRAO.; Zinjarde, Dr. R. M.The present investigation entitled “Utilization of Moringa (Moringa oleifera) leaves powder for the preparation of cow milk lassi” was undertaken during the year 2018-2019. The lassi prepared in the proportion of 100:0 (T1), 98:2 (T2), 96:4 (T3), 94:6 (T4) and 92:8 (T5) dahi to moringa leaves powder were laid out with five treatments and four replications in completely randomized design (CRD). The data obtained after evaluation of sensory characteristics like flavour, body and texture, colour and appearance, acidity and overall acceptability. Chemical analysis of fat, protein, total solids, moisture, ash, acidity content and pH values of lassi were determined.The lassi prepared by blending with 4 per cent moringa leaves powder (T3) had highest score for flavour (40.50 out of 45), body and texture (33.50 out of 35), colour and appearance (8.30 out of 10) . The overall acceptability of lassi (T3) had the highest score (8.50 out of 9) by 9 point hedonic scale and ranked as the most acceptable treatment.The lassi prepared with addition of 4 per cent of moringa leaves powder contained 3.70 fat, 4.25 protein, 14.81 total solids,85.19 moisture, 0.90 ash, 0.60 per cent acidity and 4.76 pH.The lassi prepared with 4 per cent of moringa leaves powder in treatment T3 was Rs. 68.01 per kg which was superiorly accepted by the panel of judges.Hence, it is concluded that best quality lassi can be prepared by using 4 per cent of moringa leaves powder and 96 per cent of dahi with sugar.ThesisItem Open Access UTILIZATION OF GINGER (Zingiber officinale) JUICE FOR PREPARATION OF FLAVOURED MILK.(Dr. Punjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2019-07-22) RATHOD, PIRALAL BADDU.; Zinjarde, Dr. R. M.The present investigation entitled “Utilization of ginger (Zingiber officinale) juice for preparation of flavoured milk” was undertaken during the year 2018-2019. Milk was standardized to 3 per cent fat and the flavoured milk was prepared with different combinations of milk and ginger juice viz. 98:2 (T1), 96:4 (T2), 94:6 (T3) and 92:8 (T4) with four treatments and five replications in completely randomized design (CRD). The data observed that total solids, SNF, ash and acidity percentage of flavoured milk were increased with increase in level of ginger juice, while fat, protein, pH and moisture percentage were decreased with the increase in level of ginger juice. Flavoured milk prepared by blending with 4 parts of ginger juice (T2) has 2.90 per cent fat, 11.50 per cent T.S., 8.59 per cent SNF, 0.15 per cent acidity, 3.31 per cent protein, 0.78 per cent ash, 6.71 value pH and 88.50 per cent moisture. Sensory evaluation carried out by the five judges, showed the different levels of ginger juice had a significant effect on sensory attributes such as flavour and taste, consistency, mouth feel, colour and appearance and overall acceptability of ginger flavoured milk. Flavoured milk prepared by blending with 4 parts of ginger juice (T2) had secured the highest score (95.39). The cost of production of flavoured milk was increased with increasing level of ginger juice. The cost of production was lowest for treatment T1 with 2 parts of ginger juice level (Rs.72.33 per lit) while, the cost of production was highest for treatment T4 with 8 parts of ginger juice level (Rs.73.77 per lit). The flavoured milk prepared by blending with 4 parts ginger juice level i.e. (T2) costing Rs 72.82 per lit which was superiorly accepted by the panel of judges. Hence, it may be concluded that best quality flavoured milk can be prepared by using 4 parts of ginger juice and 96 parts of milk with 5 % sugar.ThesisItem Open Access CURRENT STATUS OF DAIRYING IN ADOPTED VILLAGES UNDER UNNAT BHARAT ABHIYAN.(Dr. Punjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2020-12-11) VARPE, ASHUTOSH KAILAS.; Bidwe, Dr. K.UThe present investigation entitled “Current Status of Dairying in Adopted Villages under Unnat Bharat Abhiyan” under university adopted five village clusters viz. Masa, Chandur, Kaulkhed (Gomase), KanheriSarap and Redwa of Akola District. Dr. PanjabraoDeshmukhKrishiVidyapeeth, Akola has participated in Unnat Bharat Abhiyan as Participating Institute (PI) and actively associated with Regional Co-ordinating Institute (RCI) of Vidarbha. A survey was carried out by selecting 60 livestock owners from each village in such a manner total 300 respondents were selected for the study. Data were collected on profile, status, various determinants of improvement of rural livelihood and constraints of dairy farmers with the help of pre structured and pretested interview schedule comprises information for the year 2014 to 2019 to know the status of dairying during last five years. The result showed that, majority of respondents belonged to middle age (61.00%), education up to high school (34.00%), belong to medium family size (71.00%), small land holding (34.33%), medium level of social participation (57.00%) and medium level of annual income in both the years 2014 (75.00%) as well as in 2019 (77.66%). With respect to status, dairy farmers have medium herd size (82.33%) in base year 2014 it rises to 85.00 per cent in study year 2019, possess medium category of number of milking animals (77.66%) with them in base year 2014 it increases up to 80.66 per cent in study year 2019, have medium level of annual income (79.33%) derived from the milch animals in base year 2014 which somewhat found to be rise in study year 2019 (81.66%). Out of total 300 respondents considering their family size, about 76.00 per cent of family labors were engaged in the rearing of livestock in base year 2014 while within period of five years it rises up to 85.60 per cent in study year 2019. Near about 42.33 per cent farmers produce adequate fodder on their farm, 64.33 per cent farmers have availability of grazing facility in which 48.33 per cent farmers opined that the poor quality type of land available for grazing, 41.00 per cent farmers follow the feeding sequence Conc.+ Green + Dry , most of the farmers (64.00%) feed their livestock twice within a day, about slightly more than three-fifth (61.66%) farmers adopt manual method of chaffing the fodder and large proportionate of respondents (69.66%) are unaware about the methods of preservation of fodder. Similarly, in concern to various management practices like housing, half (54.66%) of the farmer adopt kaccha hosing with 53.33 per cent farmers adopt kaccha flooring to shed while 54.33 per cent of the respondents used galvanized iron sheets as roofing material and 40.33 per cent farmers have availability of manger for feeding their livestock. Similar way, with regard to feeding practices the recommended feeding practices for dry fodder, green fodder and concentrates are implemented by 34.00, 27.33 and 19.00 per cent farmers while existing practices in accordance with dry fodder, green fodder and concentrates are implemented by 66.00, 72.66 and 81.00 per cent farmers according to the availability of fodder with them. Likewise, 85.66 per cent livestock owners adopt regular vaccination to their animal, slight more than one-fourth of respondents (25.66%) livestock owners adopt deworming practice, more than half (56.33) of the livestock owners adopt control measures to eradicate ecto-parasites, more than two-fifth (42.66%) livestock owners clean and wash their animal shed regularly, most of the dairy farmers (61.33%) adopt knuckling method of milking and maximum number of farmers (92.66%) of dairy farmers habitual with washing of udder before milking. Regarding breeding practices majority of the livestock owners (31.33%) observe bellowing in animals as sign of heat, 71.00 per cent farmers adopt breeding practice within 12 hrs. soon after they had noticed the sign of heat for breeding more than half 54.00 per cent of farmers adopt natural method of breeding rather than artificial insemination. Assessment of livelihood Sustainability Index was carried on the basis of collected data which reveals 75.33 per cent respondents had medium human capital index, 52.66 per cent respondents had medium physical capital index, 57.00 per cent respondents had low natural capital index, 56.00 per cent respondents had low social capital index and 62.00 per cent respondents comes under low financial capital index. In case overall Livelihood Sustainability Index found to be lower (43.33%) among respondents selected for study. In regards to constraints financial constraints rank first with mean value 263.25, followed by situational having mean value 218.33, technical having mean value 206. Similarly organizational, animal health and personal constraints having mean values 200,190.33 and 177.5respectively. These are some constraints faced by the dairy farmers while rearing of livestock.ThesisItem Open Access STUDIES ON UTILIZATION OF CUSTARD APPLE (Annona squamosa) PULP IN PREPARATION OF BURFI.(2020-12-07) AWASARE, GAURAV BHAGWANDAS.; Shegokar, Dr. S. R.The present investigation entitled “STUDIES ON UTILIZATION OF CUSTARD APPLE (Annona squamosa) PULP IN PREPARATION OF BURFI” was carried out in the laboratory of Department of Animal Husbandry and Dairy Science, Dr. PDKV, Akola during the year 2019-2020 During present investigation burfi was prepared with different combinations of khoa prepared with cow milk and custard apple pulp as 100:00(T1), 95:05(T2), 90:10(T3), 85.15(T4) and 80:20(T5) and the samples were subjected to sensory evaluation, chemical analysis and cost of production was also calculated on the basis of prevailing cost of ingredients and concern process requirement. These ingredients of burfi i. e. khoa was prepared from milk received from cows and another hand custard apple pulp was prepared. The custard apple pulp was mix with khoa at dough stage. Then at proportion cane sugar was added and mixed properly. Then heating the mix till solidification and burfi was prepared. For sensory evaluation the results revealed that overall acceptability scores obtained were 7.63, 7.90, 8.18, 7.75 and 7.35 for the treatment T1, T2, T3, T4 and T5 respectively. The burfi prepared from various combinations up to 90 percent cow milk khoa and 10 percent custard apple pulp was found overall acceptable. In reference to chemical analysis, it was found that, fat content were 20.63, 20.30, 19.98, 19.66, and 19.33 per cent., protein content of custard apple pulp burfi were 17.30, 16.44, 16.05, 15.66 and 14.79 per cent, total sugar content were 43.51, 44.91, 45.63, 46.34 and 47.28 per cent. Ash content were 3.28, 3.18, 3.11, 3.07 and 2.89 per cent, total solids content were 66.34, 64.32, 62.30, 60.29 and 58.27 per cent., moisture content were 33.66, 35.58, 37.70, 39.71 and 41.73 per cent for the treatment T1, T2, T3, T4 and T5 respectively. In short fat, protein, ash and total solids were normally decreased while total sugar and moisture were increase with increase in level of custard apple pulp. The per kg cost of production of custard apple pulp burfi was decreased with increase in custard apple pulp levels i.e Rs. 211.15 (100% cow milk khoa), Rs. 208.05 (95:05 cow milk khoa and custard apple pulp) and Rs. 206.07 (90:10 cow milk khoa and custard apple pulp), Rs. 203.79 (85:15 cow milk khoa and custard apple pulp) and Rs. 201.66 (80:20 cow milk khoa and custard apple pulp) for the treatments T1, T2, T3, T4 and T5 respectively. The most acceptable burfi i.e.T3 having Rs.206.07 cost per kg.ThesisItem Open Access STUDIES ON VALUE ADDED BURFI BLENDED WITH POPPED RAJGIRA (Amaranthus caudatus)(Dr. Punjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2020-11-25) KALMEGH, PRANALI GAJANAN.; Kahate, Dr. P.R.The present investigation entitled “STUDIES ON VALUE ADDED BURFI BLENDED WITH POPPED RAJGIRA (Amaranthus caudatus)” was carried out in the laboratories of Department of Animal Husbandry and Dairy Science, Dr. PDKV, Akola during the year 2019-2020. During present investigation burfi was prepared with different combinations of khoa prepared with buffalo milk and popped rajgira as 100:00(T1), 95:5(T2), 90:10(T3), 85:15(T4), 80:20(T5) and 75:25(T5) and the samples were subjected to sensory evaluation, chemical analysis and cost of production was also calculated on the basis of prevailing cost of ingredients and concern process requirement. These ingredients of burfi i.e. khoa was prepared from buffalo milk and side by side popped rajgira was prepared. The popped rajgira was mixed with khoa at dough stage. Then at proportion cane sugar was added and mixed properly. Then heating the mix till solidification and burfi was prepared. For sensory evaluation the results revealed that overall acceptability scores obtained were 8.25, 8.35, 8.60, 7.85, 7.25 and 6.90 for the treatment T1, T2, T3, T4 T5 and T6 respectively. The burfi prepared from various combinations of 90 percent cow milk khoa and 10 percent popped rajgira was found overall acceptable. It was found that, fat content was 24.32, 23.33, 22.60, 21.81, 21.15 and 20.41 per cent., protein content of popped rajgira burfi was 15.00, 15.35, 15.70, 16.05, 16.40 and 16.75., carbohydrate content was 40.47, 41.30, 41.73, 42.28, 42.68 and 43.19 per cent. Ash content was 3.37, 3.39, 3.42, 3.44, 3.48 and 3.50 per cent, total solids content was 83.16, 83.27, 83.45, 83.58, 83.71 and 83.85 per cent., moisture content was 16.84, 16.73, 16.56, 16.42, 16.29 and 16.15 per cent for the treatment T1, T2, T3, T4 and T5, respectively. In short protein, carbohydrate, ash and total solids were normally increased while fat and moisture were decrease with increase in level of popped rajgira. The per kg cost of production of popped rajgira burfi was increased with increase in popped rajgira percent i.e Rs. 211.15 (100% buffalo milk khoa), Rs. 214.60 (95:5 buffalo milk khoa and popped rajgira) and Rs. 218.14 (90:10 buffalo milk khoa and popped rajgira), Rs. 221.76 (85:15 buffalo milk khoa and popped rajgira) and Rs. 225.48 (80:20 buffalo milk khoa and popped rajgira) and Rs. 229.27 (75:25 buffalo milk khoa and popped rajgira) for the treatment T1, T2, T3, T4, T5 and T6 respectively. The most acceptable burfi i.e.T3 having Rs.218.14 cost per kg.ThesisItem Open Access PREPERATION OF PANEER BLENDED WITH CURRY LEAVES (Murrya koenigii) ANDCUMIN (Cuminum cyminum) POWDER.(Dr. Punjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2020-11-25) KALE, SARIKA SAMADHAN.; SHELKE, Dr. R. R.The present investigation entitled “Preparation of paneer blended with curry leaves (Murrya koenigii) and cumin (Cuminum cyminum) powder” was carried out in the laboratories of Department of Animal Husbandry and Dairy Science, Dr. PDKV, Akola during the year 2019-2020 with a view to utilize valuable, medicinal, nutritious curry leaves and cumin powder. The main objective of present investigation was to standardize the acceptable levels of spices, to study physic-chemical properties and to work out the production cost of paneer prepared by addition of curry leaves and cumin powder and their combinations in buffalo milk. Some of the silent findings emerged from the present investigation as summarized follows. The buffalo milk used for preparation of paneer contained 6.52 per cent fat, 3.88 per cent protein, 0.81 per cent ash, 15.40 per cent total solids, 84.45 per cent moisture and 0.139 per cent acidity. While in curry leaves contain 1.0, 6.1, 2.1, 4.2 and 1.13 fat, protein, total solids, ash and acidity respectively and in cumin contains protein 18 per cent, fat 22 per cent, ash 8 per cent, acidity 0.58 per cent and moisture 4 per cent. Paneer was prepared fron buffalo milk with addition of cumin and curry leaves and their combination at the rate of 0% curry leaves, cumin and their combinations in T1. 0.2% and 0.4% curry leaves powder in T2 and T3 respectively. Cumin powder at the rate of 0.2% and 0.4% respectively. In T6 combination of curry leaves powder and cumin powderat the rate of 0.2% each and in T7 combinations of curry leaves and cumin powder at the rate of 0.4% each. Curry leaves and cumin powder with 0.2 to 0.4 per cent level individually and in combination also was used as blending with buffalo milk for preparation of paneer, significantly affect moisture, ash content of paneer. fat and protein content in paneer decreased whereas ash and total solids content was increased individually and in combination also with increase in level of curry leaves powder, cumin powder from 0.2 to 0.4 per cent. The overall acceptability of paneer prepared from buffalo milk was acceptable in all respect but with addition of curry leaves and cumin powder in their combinations in proportion of 0.2 percent (T6) each was good quality and acceptable for value addition. Also 0.4 per cent curry leaves powder (T3) was also acceptable in quality and for value addition also. Regarding the cost of production of paneer was slightly increased i.e. Rs. 231.177 per kg (T1) to Rs. 237.977 (T7) per kg by addition of different levels of curry leaves powder, cumin powder and their combinations for preparation of paneer which can compensated with the flavour, medicinal and nutritional values of product. It can be concluded that blending of curry leaves and cumin powder in combination also individually was useful for manufacture of paneer having more acceptable quality.
