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Banda University of Agriculture and Technology, Banda

Banda University of Agriculture and Technology, Banda has been established as a full-fledged State University, having unique honour of being the “First Agricultural University of Bundelkhand Region”. The University was notified vide Government Order No. 301/79-V-1-10-1 (Ka) 27-2009 Lucknow and established on 2nd March 2010 under Uttar Pradesh Agriculture University Act (Sanshodhan) 1958 Gazette-Adhiniyam 2010. Initially it was named as “Manyawar Shri Kanshiram Ji University of Agriculture and Technology, Banda”, which was changed as “Banda University of Agriculture and Technology, Banda” vide Uttar Pradesh Agriculture University Act (Sanshodhan) Adhiniyam, 2014, No. 1528(2)/LXXIX-V-1-14-1(Ka)-13-2014 dated 4th December 2014. The University has been established for the development of the agriculture and allied sectors in the Uttar Pradesh on the whole and Bundelkhand region in particular. It is committed to serve the Bundelkhand region with trinity concept, i.e. complete integration of teaching, research and extension for the development of agriculture and allied sectors in order to ensure food security and enhance socio-economic status of inhabitants. State Government of Uttar Pradesh has assigned the University with the responsibilities of (a) human resource generation and development, (b) generation and perfection of technologies, and (c) their dissemination to the farmers, orchardists and dairy farmers in the Chitrakoot Dham and Jhansi divisions. The Chirtrkoot Dham Division consists of four districts, namely Banda, Chitrakoot (Karvi), Mahoba and Hamirpur whereas Jhansi Division consists of Jhansi, Lalitpur and Jalaun (Orai) districts.

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20211
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Subject: Post Harvest Technology × Author: PATEL, DINESH KUMAR × End date: 2021 × Start date: 2021 × Type: Thesis ×
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    ThesisItemOpen Access
    Development and Evaluation of Protein Enriched Leathers from Fruits and Vegetables
    (Banda University of Agriculture & Technology, Banda-210001, Uttar Pradesh, India, 2021-10-27) PATEL, DINESH KUMAR; Mishra, Vigya
    The present study entitled "Development and Evaluation of Protein Enriched Leathers from Fruits and Vegetables" was conducted during 2020-21 at the Department of Post Harvest Technology, College of Horticulture, Banda University of Agriculture and Technology, Banda. The present study was conducted with an aim to standardize pretreatments for preparation of oyster mushroom powder and utilize this powder for development of protein enriched vegetable and fruit leathers. Oyster mushroom powder (OMP9) prepared after steam blanching with 0.1% KMS for 3 minutes was found best in terms of powder recovery, crude protein content and free radical scavenging activity (FRSA). Protein enriched vegetable leather prepared with ash gourd: oyster mushroom powder (97.5: 2.5) with addition of 30% sugar and 0.5% soy lecithin was adjudged best on the basis of overall acceptability. Protein enriched fruit leather prepared with guava: oyster mushroom (95: 5) with addition of 25% sugar and 0.5% sodium alginate was adjudged best on the basis of overall acceptability value. Instrumental texture profile of the leathers showed a significant change in hardness, chewiness and cohesiveness on addition of texturizing agents. Moisture content of leathers was recorded to decrease on addition of texturizing agents and increase in their concentrations. No significant effect on titrable acidity and total sugars was recorded in leathers on addition of texturizing agents. Leathers were found to be rich in protein content and ranged from Leathers were found to be rich in protein content which ranged from 15.50% to 16.89% and 12.28 to 13.95% in fruit and vegetable leathers, respectively. Both the leathers have rich nutritional and functional value. The cost production of oyster mushroom (OMP9), protein enriched vegetable leather (VL) and protein enriched fruit leather was calculated as Rs 207.96/100g, Rs. 67.71/100g and 96.33/100g, respectively. Developed products can be successfully utilized as protein rich snacks especially for infants and pre-school children who otherwise refuse to eat mushrooms and fruits and vegetables. Besides, it will add a variety in the category of protein rich products.