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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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Author: CHAVHAN, SANTOSH NARAYAN. × End date: 2018 × Start date: 2017 × Type: Thesis ×
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    ThesisItemOpen Access
    UTILIZATION OF KHAMANG RICE (Oryza sativa) FOR THE PREPARATION OF KHEER.
    (Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2018-06-30) CHAVHAN, SANTOSH NARAYAN.; Atkare, V. G.
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    ThesisItemOpen Access
    UTILIZATION OF KHAMANG RICE (Oryza sativa) FOR THE PREPARATION OF KHEER.
    (Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra., 2018-06-30) CHAVHAN, SANTOSH NARAYAN.; Atkare, Dr. V. G.
    The research work entitled “Utilization of khamang rice (Oryza sativa) for the preparation of kheer” was carried out during the year 2017-18. Milk was standardized to 4 per cent fat and the kheer prepared with addition of khamang rice at 1.5% (T1), 2% (T2), 2.5% (T3) and 3% (T4) per cent by weight of milk. The results of four treatments with five replications were statistically analyzed by using completely randomized design (CRD). The data obtained after chemical analysis of fat, total solids, protein, ash, moisture and evaluation of sensory characteristics like colour and appearance, body and texture, flavour and overall acceptability were subjected to statistical analysis. Total solids, protein, ash percentage of kheer were increased with increase in the level of khamang rice and fat and moisture percentage was decreased with increase in the level of khamang rice. The sensory evaluation for (overall acceptability) carried out by the judges, showed that kheer prepared by adding with 3 part khamang rice (T4) had secured the highest score (97.40) and ranked as acceptable treatment. This kheer contained 5.31 per cent fat, 39.56 per cent total solids, 3.78 per cent protein, 1.61 per cent ash and 60.44 per cent moisture. The cost of production of kheer was increase with the increase in the level of khamang rice. The cost of production was higher of treatment T4 with addition of 3 part khamang rice (Rs.86.00 per kg) while, the kheer prepared by adding 3 part khamang rice (T4 treatment) costing (Rs. 86.00 per kg) which was superiorly accepted by the panel of judges. Hence, it is concluded that superior quality kheer can be prepared by addition of 3 per cent of khamang rice.