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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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20214
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Subject: Post Harvest Technology × 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.
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    ThesisItemOpen Access
    DEVELOPMENT AND EVALUATION OF VALUE ADDED CONVENIENCE PRODUCTS FROM MORINGA (MORINGA OLIFERA) LEAVES
    (Banda University of Agriculture & Technology, Banda-210001, Uttar Pradesh, India, 2021-10-30) PUSHPENDRA; Mandge, Harshad M.
    Moringa leaves are nutritionally rich as it contain higher amount of protein, vitamin C and other micronutrients. The moringa leaves based value added product diversification can play important role in the increased consumption and utilization of the leaves. These diversified value added products from moringa leaves could help not only to alleviate malnutrition problems but also help to address micronutrient deficiency in Indian population. Ready-to-serve beverage, instant leaves powder and mixed jam are the value added convenience products identified for incorporation of moringa leaves for nutritional enrichment. Moringa leaves based RTS was developed with the blend of moringa leaves: Aonla: Aloe vera. The formulation of blend containing 60% Aonla+Aloe vera (70: 30) and 40% MLJ has highest overall acceptability score. The different formulations of moringa leaves, aonla and aloe vera blends were stored for six months and physicochemical attributes were studied during the storage period. TSS, acidity, total sugar and reducing sugar was found to be increased during the storage period, while pH, protein, ascorbic acid, non-reducing sugar and total phenol content observed to be decreased as the storage period progressed. Among the formulation of blended beverage, T3 (60% Aonla+Aloe vera and 40% MLJ) was found to be stable and also had good organoleptic score at the end of storage period. Effect of drying conditions on the physico-chemical properties of moringa leaf powder was also investigated. The samples with and without blanching pre-treatment were dried at different temperature (40°C, 50°C, 60°C). Moringa leaf powder prepared with pre-treatment 0.1% sodium bicarbonate and oven drying at 50°C for 3 hours was found to be best on the basis of nutritional qualities which contain 28.76% protein, total phenol 206.26 mg/100g and ascorbic acid 80.65 mg/100g. Mixed Jam was standardized with moringa leaf powder, wood apple and karonda fruit pulp. The formulation of blend containing 5% moringa leaf powder and 90% wood apple + karonda (40:60) has highest overall acceptability score. The different formulation of blended mixed jam was analyzed for their physico-chemical properties.
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    ThesisItemOpen Access
    Development and evaluation of guava-ginger blended RTS beverage
    (Banda University of Agriculture & Technology, Banda-210001, Uttar Pradesh, India, 2021-10-10) Rajpoot, Shankar; Awasthi, Priya
    The present investigation entitled "Development and evaluation of guava-ginger blended RTS beverage” was carried out at Post Harvest Technology Laboratory and Biochemistry Laboratory, College of Horticulture, BUAT, Banda (U.P.) during 2020-21 to develop guava-ginger blended ready to serve and also to study biochemical changes in developed RTS during storage period up to six months. The pulp/juices of guava and ginger were blended in different proportions to develop RTS. There were eight combinations of blend pulp/juices. All treatments were standardized as juice or pulp 10%, TSS 10°B, acidity 0.3% at initial stage and were stored at ambient temperature (28+4°C). All treatments were consumable up to 6 months on the basis of sensory evaluation by the panel of 7 semi-trained judges. It was observed that all the sensory characteristics continuously decrease with storage period. The biochemical properties were observed in all treatments at 0 day and 180 days. The RTS product developed by different combinations of guava + ginger is beneficial for health point of view. The combination of T2(90% guava + 10% ginger) was found superior in overall acceptability (7.38) during 180 days of storage in terms of organoleptic evaluation. The RTS prepared by combination of T: (30 % guava + 70 %) ginger had minimum change in mean value of TSS (08.2%), Brix: acid ratio (34.58%), Total sugars (1.55%) and reducing sugars (03.75%) and in comparison to other blending ratios. It was recorded that during the storage the TSS, brix: acid ratio, total sugar, total sugars: titratable acidity ratio, reducing sugar, non-reducing sugar, nonenzymatic browning and pH were increased in all the treatments while titratable acidity, ascorbic acid, protein, total phenols were decreased with storage period.
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    ThesisItemOpen Access
    Effect of different packaging materials on quality and shelf life of Kinnow Mandarin (Citrus reticulata Blanco)
    (Banda University of Agriculture & Technology, Banda-210001, Uttar Pradesh, India, 2021-10-16) Kumar, Rohit; Awasthi, Priya
    The present investigation entitled “Effect of different packaging materials on quality and shelf life of Kinnow Mandarin (Citrus reticulata Blanco)" was conducted at Post Harvest Technology and Biochemistry Laboratory, College of Horticulture, BUAT., Banda (U.P.) during the academic year 2020-21. Packaging treatments include T1 (Control or no packaging), T2 (Fruits packed in LDPE 25 micron), T3 (Individual fruits wrapped in news paper and packed in LDPE 25 micron), T4 (Fruits packed in brown paper bags), T5 (Individual fruits wrapped in news paper and packed in brown paper bags), T6 (Fruits packed in Corrugated Fiber Board boxes), T7 (Individual fruits wrapped in news paper and packed in Corrugated Fiber Board boxes), T8 (Fruits packed in perforated brown paper bags), T9 (Fruits packed in perforated LDPE 25 micron). The physio-chemical and organoleptic evaluation of the fruits of each treatment was done upto 45 days and all the observations were recorded at every 15 days interval. The PLW (%) and Volume loss (%) were recorded lowest in the fruits packed in T6 during storage which were (0.099) and (0.226) respectively. Total soluble solids and total sugar contents had increasing trend during storage period and found highest (12.533) and (10.013) in T1 and T2 respectively at 45 days while ascorbic acid and titrable acidity had decreasing trend and mean value was found highest (12.277) and (0.820) in T4 and T8 respectively during storage . On the basic of microbial count by TPC and organoleptic evaluation nine point hedonic rating scale, it was concluded that kinnow fruits packed under Corrugated Fiber Board boxes scored highest overall acceptability at 45 days of storage.