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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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ThesisItem Open 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, VigyaThe 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.ThesisItem Open 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.ThesisItem Open 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, PriyaThe 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.ThesisItem Open 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, PriyaThe 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.ThesisItem Open Access " Development of wood apple- aonla ready to serve"(Banda University of Agriculture & Technology, Banda Uttar Pradesh, 2020-10-29) Kumar, Setu; Awasthi, PriyaThe present investigation entitled “Development of wood apple- aonla ready to serve” was carried out at Post Harvest Technology laboratory and Biochemistry Laboratory, College of Horticulture, BUAT, Banda (U.P.) during 2019-20 to develop the wood apple- aonla blended ready to serve in different proportions and also to study bio-chemical changes in developed RTS during storage period up to three months. The juice of wood apple was extracted by mixing water and pulp in 2:1 ratio, and aonla juice was extracted by screw type juice extractor. Different biochemical properties of both fruit juices were analyzed. The juices of both fruits were blended in different proportion to prepare RTS in different combinations. There were seven combinations of blend juices which were used to develop ready to serve, all treatments standardized as 10% blend pulp, 100 Brix TSS and 0.3% acidity at initial stage. All seven treatments were stored at ambient temperature (28±4 0C). The biochemical properties were observed in all treatments at initial stage i.e. 0 day as well as at 30 days interval up to 90 days. It was found that during the storage, TSS, titrable acidity, total sugar, reducing sugar and non-enzymatic browning were increased in all the treatments while ascorbic acid, pH, brix: acid ratio, protein, total phenols were decreased with storage period. At 90 days of storage the highest TSS, acidity, ascorbic acid, total sugar, non-enzymatic browning, total phenol, was recorded in T7 (40% W + 60% A) and lowest in T1 (100% W). The highest protein and brix: acid ratio was observed in T1 (100% W) and lowest in T7 (40% W + 60% A). Value of pH was found highest in T5 (60% W + 40% A), and lowest in T7 (40% W + 60% A) and reducing sugar was observed highest in T4 (70% W + 30% A) and lowest in T1 (100% W). All treatments were microbial safe and consumable up to 3 months. On the basis of sensory evaluation by the panel of 5 semi-trained judges, it was observed that all the sensory based characteristics values were continuously decreased with storage period. In terms of bio-chemical parameters T7 (40% W + 60% A) was recorded best among all the treatments, on the other hand from organoleptic properties point of view T4 (70% W + 30% A) was recorded best. So both treatments can be recommended for commercial purpose, according to consumer’s preference.ThesisItem Open Access FORMULATION AND EVALUATION OF HERBAL FRUIT NECTAR FROM KINNOW (Citrus reticulata Blanco)(Banda University of Agriculture & Technology, Banda Uttar Pradesh, 2020-11-09) Gangwar, Shubham; Mishra, VigyaThe present study entitled "Formulation and Evaluation of Herbal Fruit Nectar from Kinnow (Citrus reticulata Blanco)” was conducted during 2019-20 at the Department of Post Harvest Technology, College of Horticulture, Banda University of Agriculture and Technology, Banda. At present a variety of drinks are available in the global market and are quite popular among the consumers. These drinks contain mostly table sugar or high fructose syrup as a sweetening agent. Such sweeteners possess high glycemic index and increase the risk of obesity diabetes and many other problems. Besides, there are many herbs like sweet basil and purslane which possess high nutraceutical value but are still underutilized for processing purpose. Therefore, The present study was conducted with an aim to develop a low calorie, kinnow based herbal fruit nectar enriched with sweet basil and purslane leaf extract and to seek the possibility of using stevia and coconut sugar as a substitute of table sugar in the beverages. Kinnow: Purslane: Sweet Basil blend prepared in the proportion of 91:9:10 was adjudged the best based on sensory acceptability and was further used for preparation of Herbal fruit nectar. Stevia leaf powder and coconut sugar and their combinations with table sugar were used for sweetening of nectars. And their effect on sensory and nutritional properties of developed nectars was observed. A positive increase in free radical scavenging activity (FRSA), total soluble protein and vitamin A content of nectars was recorded with increasing proportion of coconut sugar. Herbal fruit nectar containing 50% coconut sugar + 50% table sugar (HFN) was found the best based on sensory as well as nutritional properties. A gradual and significant increase in the TSS, sugars content, electrical conductivity and free radical scarvenging activity of the nectars was recoded after 180 days of storage at ambient temperature. A significantly decrease in ascorbic acid, total phenolics and total soluble protein of nectar was recoded during storage. It was founded that storage under ambient condition for 90 days did not show any significant effect on quality of nectars. The cost of product of the nectar was calculated as Rs 32.78/200 mL. Development of herbal fruit nectar from kinnow, purslane and sweet basil could be an effective approach to utilize the functional properties of theses crops. Further, using coconut sugar as substitute with low glycemic index of table sugar in drinks could be helpful in adding a category of healthy and low calorie drinks in the global market.ThesisItem Open Access APPLICATION OF DIFFERENT EDIBLE COATINGS TO MINIMALLY PROCESSED POMEGRANATE ARILS FOR SHELF LIFE ENHANCEMENT(Banda University of Agriculture & Technology, Banda Uttar Pradesh, 2020-12-18) Verma, Rahul Kumar; M. Mandge, Er. HarshadThe present study was carried out to investigate effect of Carboxymethyl Cellulose (CMC) and Aloe vera gel edible coating incorporated with Lemongrass oil for extending shelf life of pomegranate arils. CMC was used at 0.25%, 0.50% and 0.75% concentrations and incorporated with LGEO at levels of 400 ppm and 800 ppm. While aloe vera gel was used at concentration of 25%, 50% and 75% and incorporated with LGEO at levels of 400 ppm and 800 ppm. The coated arils were stored in PP trays at 40C & 95% RH. Observation were recorded for physico-chemical and sensory quality of stored arils on 4 days of interval during the 28 days storage period for CMC+LGEO coated arils, while 20 days of storage period for Aloe vera gel+LGEO coated arils. A gradual increase in PLW (%) of arils was observed as the storage period progressed for all the treatments however, both CMC and Aloe vera gel coating treatments reduced weight loss. Total soluble solids, pH, titratable acidity, vitamin C and anthocyanin contents significantly varied over the storage period. Compared to uncoated arils all the coating treatments resulted in extending shelf life while maintaining optimum quality. Sensory analysis scores for taste, aroma, texture and juiciness were higher in arils treated with CMC+ LGEO than aloe vera gel+LGEO treated arils. Among different edible coatings studied in the experiment the CMC+LGEO was judged best for maintain quality and extending the shelf life of arils of pomegranate compared to Aloe Vera gel+ LGEO.
