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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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ThesisItem Open Access Standardization of method for preparation of osmotically dried instant guava slices(COLLEGE OF HORTICULTURE AND FORESTRY, DR Y S P UHF, NERI, HAMIRPUR, 2020-11-28) Priyanka; Verma, Anil KumarMethod for utilization of guava fruit cultivars viz, Lalit and Shweta for the preparation of osmo-dehydrated fruit slices was standardized. The guava fruits with peel and without peel of each cultivar were cut into 4 mm, 6mm and 8mm thick slices. Thereafter, fruit slices were dipped in 5 different soaking solution (0, 0.1% KMS, 0.2% KMS, 0.1% KMS+0.5% CaCl2, 0.2% KMS+0.5% CaCl2) for 15 minutes and dried in dehydrator at 55±5°C to a constant moisture content. Among all different pre-treatments, fruit types and slice thickness the use of 0.2% KMS+0.5% CaCl2, unpeeled guava and 6mm slice thickness were found most suitable with respect to moisture loss, weight loss, drying time and sensory characteristics for further development of osmo-dried fruit slices. The fruit slices treated with best pre-treatment were kept in 50oB, 60oB and 70oB osmotic solutions for 24 hours and then dried in a cabinet drier at 55±5°C to constant moisture content.The osmo- dehydrated slices were found to contain 18.44 - 21.75 % moisture content, 57.84 - 78.860B TSS, 0.10 - 0.24 % titratable acidity, 131.51 - 134.99 mg/100g ascorbic acid, 1.12 - 1.52% ash content, 33.72 - 37.10 % reducing sugar and 45.25- 51.82 % total sugar. During storage the fruit slices packed in aluminium pouches experienced marginal changes in various chemical and sensory attributes but remained self- stable for 90 days of storage. The value of different attributes of osmo- dehydrated slices in aluminium pouches after 90 days of storage were 53.89-78.86 °B TSS, 0.10-0.59 per cent titratable acidity, 129.36-134.99 mg/100g ascorbic acid, 33.72-43.74 % reducing sugars, 39.86-51.82 % total sugars and 18.44-22.23 % moisture content with no microbial growth in any of the sample. Among different osmotic treatments, the fruit slices prepared by using 700B sugar syrup were found most acceptable with sensory hedonic score of 7.74 on 9-point hedonic scale as compared to 50oB and 60oB sugar syrup. Thus, the guava fruit slices can successfully be utilized for development of self- stable osmo-dehydrated slicesThesisItem Open Access Standardization of method for extraction and storage of aonla juice(COLLEGE OF HORTICULTURE AND FORESTRY, DR Y S P UHF, NERI, HAMIRPUR, 2020-11-28) Sharma, Shweta; Sharma, P CMethod for juice extraction and storage of aonla juice cv. NA-7 and Desi (Seedling) aonla and preparation of aonla juice based ready to serve beverage was optimized. Out of four different combinations, enzymatic pretreatment of grated aonla mass by adding 1000ppm pectinase enzyme at 50°C for 4 hours followed by juice extraction in screw type juice extractor resulted in a significant improvement in juice yield i.e. 68.1% in cv. NA-7 and 65% in Desi (seedling) aonla against 50.1% in NA-7 and 48.1% in Desi (seedling) aonla fruits. The extracted juice exhibited 9.9-10.13°B TSS, 1.21-1.24% titratable acidity, 543.3-545mg/100ml ascorbic acid, 3.19- 3.29mgGAE/100ml total phenols, 0.97-0.99% tannins with 56.3-58.6% antioxidant activity. Juice of Desi (seedling) aonla fruits on the other hand contained comparatively higher level of TSS 12-12.06°B, Ascorbic acid 586-588.9mg/100ml, 3.39-3.48mg GAE/100ml total phenols, 1.09-1.19% tannins with 62.3-64.9% antioxidant activity. Further, among different preservative combinations, the juice preserved by using 500 ppm KMS and stored at low temperature (5±1°C) exhibited better retention of biochemical constituents like ascorbic acid, phenols, tannins and antioxidant activity even after 90 days of storage. The ready to serve beverage made by using 15% aonla juice and maintaining 15°B TSS (acidity 0.3%) without any exogenous addition of citric acid was adjudged the most acceptable on a 9 point hedonic scale. Thus both type of aonla fruits Desi (seedling) as well as cultivated cultivars can successfully be utilized for preparation and preservation of aonla juice and ready to serve beverage of acceptable sensory qualities.ThesisItem Open Access Development and utilization of foam mat dried papaya leaf powder(COLLEGE OF HORTICULTURE AND FORESTRY, DR Y S P UHF, NERI, HAMIRPUR, 2020-11-20) Bhardwaj, Mohit; Sharma, P CMethod for utilization of papaya leaves for preparation of foam mat dried papaya leaf juice powder was standardized. Papaya leaf juice extracted by using cold and hot juice extraction method with a juice yield of 46.4-59.4%, 6.8-7.0⁰B TSS, 4.44 – 4.49 pH, 0.301-0.309% titratable acidity, 4.21- 4.19 mg GAE/ml total phenol, 0.217-0.187 mg/ml total chlorophyll, 3.91- 4.09 mg/ml reducing sugar and 4.04-4.35 mg/ml total sugar was utilized. The conversion of papaya leaf juice into foam was optimized by whipping (for 5 minutes) the juice after addition of carboxy-methyl-cellulose (CMC) and glycerol-mono- stearate (GMS) @ 0-3% each and drying the resultant foam in a dehydrator (60±2°C) to a constant moisture content. Drying of papaya leaf juice foam by using 3% CMC was found the most appropriate with respect to desired foaming properties (foam density, foam expansion and foam stability), physico-chemical and sensory attributes. Dried powder contained 67.0- 70.2°B TSS, 6.81-9.02% moisture content, 12.0-18.1% ash content, 0.986-2.019 mg/100g total chlorophyll, 7.175-8.207 mgGAE/100g total phenols and 41.66-45.06% total sugars. After 90 days of storage at ambient (30-350C) and low temperature (5±10C) the leaf powder made from cold juice extraction based juice showed 68.1 & 69.8°B TSS, 8.54 & 8.07 % moisture content, 2.83 & 2.97 % titratable acidity, 4.60 & 4.43 pH, 39.21 & 39.89 % reducing sugars, 41.8 & 42.5 % total sugars, 0.80 & 1.00 mg/100g chlorophyll and 7.54 & 7.78 mgGAE/100g total phenols, respectively while the powder made from hot juice extraction based juice exhibited 67.5 & 68.7°B TSS, 8.50 & 7.91 % moisture content, 2.86 & 3.01 % titratable acidity, 4.69 & 4.65 pH, 40.06 & 40.79 % reducing sugars, 42.6 & 43.4 % total sugars, 0.69 & 0.94 mg/100g chlorophyll and 7.99 & 8.08 mgGAE/100g total phenols, respectively with no microbial growth in any of the sample. Further, foam mat dried papaya leaf powder obtained from hot juice extraction-based juice and stored at low temperature exhibited better retention of nutrients as compared to powder obtained from cold juice extraction-based method and stored at both ambient and low temperature. Further, instant ready-to-serve powder prepared by using leaf juice powder and glucose powder in 10:90 proportions was found most acceptable with sensory attributes of 6.91 on 9-point hedonic scale. Thus, papaya leaves can be successfully utilized for preparation of instant RTS powder using foam mat drying technique.ThesisItem Open Access Development and utilization of foam mat dried guava fruit powder(COLLEGE OF HORTICULTURE AND FORESTRY, DR Y S P UHF, NERI, HAMIRPUR, 2020-06-10) Thakur, Chahat; Verma, Anil KumarThe method for preparation of instant guava fruit powder from two cultivars of guava viz; Lalit and Shweta by using foam mat drying technique was standardized. The conversion of guava pulp into foam was optimized by whipping the pulp for 5 minutes after addition of carboxy-methyl cellulose (CMC) and glycerol-mono-stearate (GMS) @ 0-2 per cent each and drying the resultant foam in dehydrator (60 ± 5°C) to a constant moisture content. Drying of foam by using 2 per cent GMS was found the most appropriate with respect to desired foaming properties (foam density, foam expansion and foam stability), physico-chemical and sensory characteristics. Among two cultivars of guava dried powder contained 5.63 to 8.93 per cent moisture content, 91.07 to 94.37 per cent total solids, 85.20 to 88.52 °B TSS, 2.90 to 3.03 per cent titratable acidity, 5.79 to 5.96 pH, 51.35 to 53.31 per cent reducing sugars, 73.30 to 75.14 per cent total sugars, 91.00 to 141.67 mg/100g ascorbic acid, 0.79 to 1.26 per cent pectin and 4.60 to 6.97 per cent ash content, Storage of fruit powder packed in aluminium and polyethylene pouches exhibited slight increase its moisture content, pH and reducing sugar with minimum changes in different chemical characteristics. The value of different attributes after 90 days of storage of powder in polyethylene and aluminium pouches were 85.88, 87.26 °B TSS in Lalit and 86.48, 87.85 °B TSS in Shweta , 6.22, 6.16 per cent moisture content in Lalit and 6.55, 6.46 per cent moisture content in Shweta, 2.84, 2.87 per cent titratable acidity in Lalit and 2.83, 2.85 per cent titratable acidity in Shweta, 5.93, 5.91 pH in Lalit and 6.01, 5.98 pH in Shweta, 53.46, 53.49 per cent reducing sugars in Lalit and 53.79, 53.82 per cent reducing sugars in Shweta, 73.95, 74.38 per cent total sugars in Lalit and 74.21, 74.54 per cent total sugars in Shweta, 83.67, 86.00 mg/100g ascorbic acid in Lalit and 106.42, 109.92 mg/100g ascorbic acid in Shweta, 1.05, 1.06 per cent pectin content in Lalit and 0.81, 0.82 per cent pectin content in Shweta and 5.42, 5.43 per cent ash content in Lalit and 5.72, 5.74 per cent ash content in Shweta, respectively with no microbial growth in any of the sample. However, product packed in aluminium pouches exhibited better retention of nutrients as compared to polyethylene pouches. Further, ready-to-serve beverage prepared from guava fruit powder of two cultivars were found most acceptable on 9-point hedonic scale. Thus, guava cultivars Lalit and Shweta guava can be utilized for preparation of self-stable powder using foam mat drying technique.ThesisItem Open Access Development and Evaluation of Instant Papaya Fruit Powder(COLLEGE OF HORTICULTURE AND FORESTRY, DR Y S P UHF, NERI, HAMIRPUR, 2019-12-20) Shivani; Verma, Anil KumarMethod for utilization of papaya fruit cv. Madhu for preparation of foam mat dried fruit powder was standardized. The conversion of papaya pulp into foam was optimized by whipping the pulp after addition of carboxy-methyl-cellulose (CMC) and glycerol-mono- stearate (GMS) @ 0-3% each and drying the resultant foam in dehydrator (60±5°C) to a constant moisture content. Drying of papaya foam by using 3% GMS was found the most appropriate with respect to desired foaming properties (foam density, foam expansion and foam stability), physico-chemical and sensory characteristics. Dried powder contained 79.30- 89.83°B TSS, 7.00-10.73% moisture content, 2.40-5.56% ash content, 49.67-62.63% reducing sugars, 74.27-87.73% total sugars, 928.76-1341.20 µg/100g total carotenoids, 0.135-0.276% titratable acidity and 5.07-5.57 pH. Storage of fruit powder packed in aluminium and polyethylene pouches exhibited slight increase its moisture content and pH with minimum changes in different chemical characteristics. The value of different attributes after 90 days of storage of powder in polyethylene and aluminium pouches were 88.00, 88.80 °B TSS, 0.120, 0.130 per cent titratable acidity, 5.65, 5.61 pH, 63.51, 63.46 % reducing sugars, 85.76, 86.40 % total sugars and 9.90, 9.40 % moisture content, respectively with no microbial growth in any of the sample. However, product packed in aluminium pouches exhibited better retention of nutrients as compared to polyethylene pouches. Further, ready to-serve beverage prepared by reconstituting 12% papaya-mango powder in 50:50 proportions and raising TSS to 12°B by adding sugar syrup was found most acceptable with sensory hedonic score of 7.30 on 9-point hedonic scale. Thus papaya fruit can be utilized for preparation of self stable powder using foam mat drying technique.ThesisItem Open Access DEHYDRATION OF PERSIMMON (Diospyros kaki L.) FOR PRODUCT DEVELOPMENT(NAUNI,UHF, 2020-12) BISHT, SAMIKSHA; DHIMAN, ANJU KABSTRACT The present investigation entitled, “Dehydration of persimmon (Diospyros kaki L.) for product development ” was carried out during the year 2018-20 in the Department of Food Science and Technology, Dr YS Parmar University of Horticulture and Forestry, Nauni, Solan (HP). The Fuyu persimmon fruits contained 80.39 per cent moisture, 17.06 ºBrix TSS and 5.66 pH, 0.12 per cent titratable acidity, 12.60 per cent total sugars, 5.83 per cent reducing sugars and are good source of functional components such as ascorbic acid (12.40 mg/100 g), β-carotene (1.54 mg/100 g) and total phenols (2.70 mg/100 g). Among different pre-treatments, the steam blanching for 3 min + 300 ppm KMS + 0.3 per cent citric acid dip in water for 20 minutes was found to be the best on the basis of highest sensory scores for colour (8.53), texture (7.50), flavour (8.50) and overall acceptability (8.58) for dehydration of persimmon slices, development of persimmon chips and osmo dried persimmon slices. The pre-treated persimmon slices possessed ascorbic acid (8.96 mg/100 g) and β-carotene (17.92 mg/100 g). Mechanical cabinet dehydrator (D1) was found to be a better mode of drying for persimmon slices in comparison to solar tunnel (D2) and solar glass (D3) dryer on the basis of better chemical attributes and higher sensory scores. During storage of six months, the decrease in constituents like ascorbic acid (8.96 to 8.66 mg/100 g), β-carotene (17.92 to 13.47 mg/100 g), fibre content (1.25 to 1.04 %), antioxidant activity (63.19 to 59.59 %) and total phenols (14.05 to 10.30 mg/100 g) was minimum in slices dried in mechanical cabinet dehydrator as compared to solar tunnel and solar glass dryer. The dehydrated slices can be utilized for the development of persimmon chips and the product contained 2.51 mg/100 g ascorbic acid, 9.16 mg/100 g β-carotene. Osmo dried persimmon can be developed by soaking of slices in 50 °B hypertonic solution + 4 h dipping time at 45 °C prior to drying. The concentration of 20 per cent ginger extract and 15 per cent mint extract was found to be the best for production of flavoured osmo dried persimmon. During storage of six months, the slices of treatment T1 (osmo dried persimmon slices) were considered as the best on the basis of higher retention of chemical and sensory quality. The decrease in ascorbic acid is (7.36 to 3.36 mg/100 g), β-carotene (17.92 to 12.34 mg/100 g) and total phenols (13.52 to 9.90 mg/100 g) was less in T1 as compared to T2 (ginger flavoured osmo dried persimmon slices) and T3 (mint flavoured osmo dried persimmon slices) during storage. Persimmon dehydrated slices and osmo dried slices can be safely stored for a period of 6 months while chips were for a period of 90 days with minimal changes in chemical and sensory attributes when packed in Aluminium Laminated Pouches (ALP) and High Density Polyethylene (HDPE) pouches however, ALP was found to be better packaging material. Henceforth, it is concluded that non astringent variety Fuyu persimmon which otherwise is processed to a limited extent, can be successfully utilized for the production of dried products at remunerative cost.ThesisItem Open Access DEVELOPMENT OF VALUE ADDED PRODUCTS FROM BARLEY (Sattu)(NAUNI,UHF, 2020-11) CHHODEN, TENZIN; VAIDYA, DEVINAABSTRACT The present study entitled “Development of value added products from barley (Sattu)” was conducted in Department of Food Science and Technology, Dr Yashwant Singh Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh during the year 2018-2020. Barley is a rich source of both soluble and insoluble dietary fibres and therefore has a great potential as food grain. In the present study, sattu (roasted barley flour) was procured and evaluated for moisture (5.21 %), fat (1.72%), total dietary fibre (15.72%) and antioxidants activity (21.3 to 10.84 %). The hypoglycemic potential of dietary fibres in managing diabetes was documented. The mechanism of exerting hypoglycemic effects by barley includes the glucose diffusion retardation index (21.3 to 10.84 %) and glucose adsorption capacity (1.02 to 11.32 m mol/g). Sattu was supplemented with proportion of jaggery and almond and evaluated on functional and sensory quality for the development of sattuvita (energy drink powder). 7 per cent jaggery and 3 per cent almond in 10 per cent sattu was found highly acceptable by panelists on 9 point hedonic scale. The quality composition of sattuvita includes high amount of total dietary fibre (7.26 per cent) and antioxidant activity (21 per cent). The composition was utilized for the development of instant sattuvita by optimizing the proportion of sattuvita and milk solids. 8 parts sattuvita in 20 parts of milk solids was selected on the basis of TSS, consistency and sensory quality. Instant sattuvita had high proportion fraction for crude protein (12.03 per cent) and antioxidant activity (12.6 per cent). Sattu was supplemented with refined wheat flour for the development of muffin from muffin pre-mix. 100 per centsattu muffins were selected on the basis of sensory quality by the panelists (9 point hedonic scale) 100 per cent sattu muffin premix were recorded with higher ash (1.37%), total dietary fibre (9.24%) and antioxidant activity. The pH (9.1), viscosity (978cP) and batter yield (92.71%) were higher in sattu muffin pre-mix batter. The TPA results in terms of hardness (66.65g), springiness (89.10 %) and resilience (48.51%) were higher for sattu muffins. The storage studies indicated that sattuvita, instant sattuvita and muffin pre-mix can be stored for six months at ambient conditions with minimum changes in quality while the muffins can be stored for six days without any microbial contaimination. The results from the study supports the possibility of producingsattuvita health drink powder with high nutritional qualityand fibre rich muffins with health benefits and desirable sensory qualities. These products can be sold to entrepreneur as well for the production popularity among farmers.ThesisItem Open Access DEVELOPMENT OF CALCIUM ENRICHEDALOE VERA- PLUM FUNCTIONAL FRUIT BAR(NAUNI,UHF, 2020-10) SHAILJA; SHARMA, RAKESHABSTRACT The present study was conducted to develop and evaluate the calcium enriched fruit bar from Aloe vera and plum using ragi flour. First of all, the standardization of different proportion of Aloe vera gel and plum pulp for the preparation of Aloe vera- plum fruit bar was carried out. The formulation consisting of 70 per cent Aloe vera and 30 per cent plum was selected as the best for developing Aloe vera- plum bar based on sensory evaluation. The optimized bar was further incorporated with different proportion of ragi flour to prepare calcium enriched Aloe vera- plum fruit bar. Out of different combinations tried, 15 per cent of ragi flour substituted with pulp (Aloe vera 70 per cent, plum pulp 30 per cent) containing 0.5 per cent acidity and 0.5 per cent pectin was found optimum for preparation of calcium enriched Aloe vera – plum fruit bar.The fruit bar so prepared was analyzed for various physico-chemical and sensory characteristics on the preparation day as well as during storage for six months. Results revealed that calcium enriched Aloe vera-plum fruit bar contained higher amount of calcium (93.75 mg/100g), potassium (139 mg/100g), Iron (3.04 mg/100g). Furthermore, the higher antioxidant activity (58.22%) and total phenolics content (91.31 mg/100g) were recorded in Aloe vera bar while, the anthocyanin content (57.22 mg/100g) was maximum in plum bar. Thecalcium enrichedAloe vera-plum fruit bar containedabout 22.93mg/100g anthocyanin and 57.55 mg/100g total phenols. By addition of 15 per cent ragi in Aloe vera-plum fruit bar, the calcium content enhanced by 1.98 times compared to Aloe vera- plum fruit bar. Though, the storage of fruit bars up to six months at ambient temperature (12.5-26.75oC) exhibited minimal changes in quality attributes, yet were rated ‘liked very much’. The bars packed in aluminum laminated pouches (ALP) retained better quality than that of packed in low density polyethylene pouches (LDPE). Henceforth, it is concluded that Aloe vera, plum and ragi can be successfully utilized for the production of good quality and calcium enriched bar. The cost of production of the bar ranged from Rs 34.96 to Rs. 45.94 per 100 gm pack. Thus, availability of such products in the market will definitely benefit to the growing children, teenagers, pregnant women and anaemic patients who require more calcium and minerals in their daily diet and may also help in curing diseases like osteoporosis and other mineral deficiency related problems.ThesisItem Open Access DEVELOPMENT OF BAKED AND EXTRUDED PRODUCTS FROM KODO MILLET(NAUNI,UHF, 2020-10) THAKUR, KAVITA; VAIDYA, DEVINAABSTRACT The present study entitled “Development of baked and extruded products from kodo millet” was conducted in the Department of Food Science and Technology, Dr. Yashwant Singh Parmar University of Horticulture and Forestry, Nauni, Solan, Himachal Pradesh. Most of the population rests on a cereal-based diet because cereal grains are good source of carbohydrates, energy and vitamin B complexes but lack in micronutrients and functional compounds. Kodo millet (Paspalum scrobiculatum) is gluten-free nutritious grain rich in dietary fibre, polyphenols, antioxidants and phytochemicals but not well utilized by the food industry for development of value added products. The present study was conducted with the prime objectives to develop kodo millet supplemented muffin pre-mix, muffin and pasta to enhance the nutraceutical and functional properties of products. In the present study, kodo millet flour was supplemented with refined wheat flour at different concentrations but 100 per cent kodo millet found highly acceptable by the sensory panel (9 point hedonic scale). Muffin pre-mix prepared from 100 per cent kodo millet flour was recorded with total dietary fibre (12.86%), crude fibre (2.42%), total phenols (85.26mg/100g) and antioxidants (9.65%). Whereas, 100 per cent kodo millet flour muffins observed with high dietary fibre (11.63%) and crude fibre (6.01%). Muffins premix can be stored for six months at ambient conditions with minimum significant changes in quality while muffins can be stored upto 6 days at ambient condition. Pasta is commonly made fromdurum wheat-derived semolina flour and celiac disease cause due to gluten intolerance is very common now a days. So to overcome that kodo millet can be utilized for supplementation of pasta to improve its nutritional value and develop kodo millet gluten-free pasta. Different concentration of kodo millet was supplemented and evaluated for various quality characteristics. However, on the basis of cooking, functional properties and sensory analysis 70:30 semolina and kodo millet showed its acceptability higher among all the treatments. While in case of gluten free pasta (rice and kodo millet) 80:20 was found better for sensory and functional properties. For the storage, minimum changes were recorded in pasta for 6 months. Study concluded that incorporation or addition of kodo millet for the development of different food products support the possibility of developing bakery (muffin) and extruded (pasta) products with excellent nutritional profile and desirable quality. It seems to be a viable to utilize kodo millet which is an minor millet to raise farmer’s income, apart from providing the population with many health benefits.