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Dr. Y. S. Parmar University of Horticulture & Forestry, Solan

Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Solan, was established on 1st December, 1985 with the objective to promote education, research and extension education in the fields of Horticulture, Forestry and allied disciplines. Late Dr. Yashwant Singh Parmar, the first Chief Minister and the architect of Himachal Pradesh perceived the importance of Horticulture and Forestry to develop and improve the State economy which led to the establishment of this University. Its history lies in erstwhile Himachal Agricultural College, Solan, established in 1962 and affiliated to the Panjab University. It became one of the campuses of Agriculture Complex of Himachal Pradesh University on its formation in 1970. Consequent upon the establishment of Himachal Pradesh Krishi Vishvavidyalaya in 1978, this campus became its Horticulture Complex and finally in 1985, assumed the status of a State University, being the only University in the country engaged exclusively in teaching, research and extension in Horticulture and Forestry. The University is located at Nauni in Solan District of Himachal Pradesh, 13 km from Solan on Solan-Rajgarh Road, at an elevation of 1300 metres above mean sea level. Solan town is situated on national highway (NH-22) and is well connected by train and bus services. The University has four constituent colleges, out of which, two are located at the main campus Nauni, one for horticulture and the other for forestry, having 9 and 7 departments, respectively. The third College i.e., College of Horticulture & Forestry is located at Neri in Hamirpur District on Nadaun-Hamirpur state highway, about 6 Km from Hamirpur town and is well connected with bus service. The college offers three Undergraduate Degree Programmes i.e. BSc (Hons.) Horticulture, BSc (Hons.) Forestry and B. Tech. Biotechnology and MSc degree programme in a few subjects. The fourth college i.e. College of Horticulture and Forestry, Thunag (Mandi) is located at Thunag District Mandi. This college offer BSc (Hons.) Horticulture and BSc (Hons.) Forestry degree programme. In addition, there are five Regional Research Stations, 12 Satellite Stations and five Krishi Vigyan Kendras (KVKs) situated in different zones of the State.

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20221
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Subject: Food Science and Technology × Author: AMAN KUMAR × Start date: 1986 × Type: Thesis × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    DEVELOPMENT OF FUNCTIONAL FOOD PRODUCTS FROM STINGING NETTLE (Urtica dioica L.)
    (UHF,NAUNI, 2022-08) AMAN KUMAR; VAIDYA, DEVINA
    ABSTRACT The present study entitled “Development of functional food products from stinging nettle (Urtica dioica L.)” was conducted in the Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh. Stinging nettle (Urtica dioica L.) family Urticaceae is a wild, herbaceous, perennial flowering plant having stinging hair and commonly found in moist or damp soil, is native to Europe, Asia, North Africa and America. It is known since ancient times as a wild source of food and herbal medicine but the plant remained underutilized due to inherent trichomes present in the leaves and stems responsible for causing irritation to the skin. Drying of stinging nettle leaves not only allow their use when the plants are physiologically inactive but also extend the consumption period and utilization at the time of food shortage especially for addressing micronutrient malnutrition as it contains high quantity of crude protein (28.19%), crude fat (3.29%), crude fiber (9.34%), total chlorophyll (14.21mg/g), total phenols (106.91mg/100g GAE), antioxidant activity (63.68% DPPH) and energy value (296.84 Kcal/100g). The present study was conducted with the prime objective to develop stinging nettle powder for preparation of nutritionally rich pasta. Different concentration of stinging nettle powder was supplemented in semolina and wheat flour for pasta preparation and evaluated for various quality characteristics. On the basis of cooking, functional properties and sensory quality 67:33 semolina/ wheat flour and stinging nettle powder showed its acceptability higher among all the treatments. During the accelerated storage study of 21 days at 37ºC temperature and relative humidity 85.0 per cent, both in semolina and wheat flour pasta minimum changes were recorded. The study concluded that supplementation of stinging nettle for the development of functional food products enhanced the nutritional as well as organoleptic properties of the standardized products. Due to high nutritional and functional quality characteristics stinging nettle shall be a boon for the food industry and can be exploited for making high grade functional food products