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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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2022 - 20236
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Subject: Post Harvest Technology × End date: 2023 × Start date: 2022 ×
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Now showing 1 - 6 of 6
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    ThesisItemOpen Access
    Effect of pretreatments on storage behavior of osmotically dehydrated pineapple (Ananas comosus L. Merr.) candy
    (Post larvest Technology, College of Morticulture, Banda University of Agriculture & Technology, Banda, 2023-09-25) Sunil Kumar Verma; Balaji Vikram
    The present investigation entitled “Effect of pre-treatments on storage behavior of osmotically dehydrated pineapple (Ananas comosus L. Merr.) candy” was conducted at Post Harvest Technology Laboratory, College of Horticulture, Banda University of Agriculture and Technology Banda, during the year 2023. An experiment was laid out in completely randomized design (CRD). Pre- treatments study was done on the basis of physico-chemical parameters as well as organoleptic quality of osmotically dehydrated pineapple candy with eight treatment combinations. The physico-chemical parameters of osmotcally dehydrated pineapple candy viz., TSS (°Brix), reducing sugars (%), nonreducing sugars (%), total sugars (%), acidity (%), pH, ascorbic acid (mg/100g) total phenol (%), crude protein (g/100g), crude fat (g/100g), crude fiber (g/100g),carbohydrate(g/100g), non-enzymatic browning and organoleptic quality i.e., colour, flavour, texture, taste and overall acceptability were evaluated at 0,30,60 up to 90 days of storage. Study of pre-treatment combinations with respect to physico-chemical characteristics of osmotically dehydrated pineapple candy reflected that non-reducing sugars (%), pH and crude protein content (g/100g), acidity (%), ascorbic acid (mg/100g), crude fat (g/100g), crude fiber(g/100g), total phenol (%) showed an decreasing trend while TSS (°Brix), reducing sugars (%), total sugars (%), carbohydrate(g/100g), non-enzymatic browning were in increasing trend during 0, 30,60 and 90 days of storage. Organoleptic scores of colour, flavour, texture, taste and overall acceptability also showed decreasing trend as storage period increased.
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    ThesisItemOpen Access
    STANDARDIZATION OF FLAVOURED KARONDA ALOE-VERA READY-TO-SERVE HEALTH DRINK
    (DEPARTMENT OF POST HARVEST TECHNOLOGY COLLEGE OF HORTICULTURE BANDA UNIVERSITY OF AGRICULTURE & TECHNOLOGY BANDA-210001, UTTAR PRADESH (INDIA), 2023-09-05) AJAY YADAV; Priya Awasthi
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    ThesisItemOpen Access
    QUANTIFICATION OF BIOACTIVE COMPOUNDS AND ASSESSMENT OF ANTIOXIDANT ACTIVITY IN DRAGON FRUIT (Hylocereus Spp.) JAM
    (DEPARTMENT OF POST HARVEST TECHNOLOGY COLLEGE OF HORTICULTURE BANDA UNIVERSITY OF AGRICULTURE & TECHNOLOGY, BANDA-210001, UTTAR PRADESH, INDIA, 2023-08-07) UJJAVAL RAI; Amit Kumar Singh
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    ThesisItemOpen Access
    Development of Nutritionally Rich Fruit Yoghurt
    (Department of Post Harvest Technology, College of Horticulture, Banda University of Agriculture and Technology, Banda, 2022-09-09) Singh, Sarvesh Kumar; Mishra, Vigya
    The present study entitled “Development of nutritionally rich fruit yoghurt” was conducted during 2021-22 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 pre-treatments for preparation of purslane leaf powder and utilized this powder for preparation of nutritionally rich fruit yoghurt. Purslane powder (T7) prepared after blanching with 0.5 % NaHCO3 for 3 minutes and drying @ 55± 1 0C temperature was found as the best in term in reduction of total oxalate content. Fruit yoghurt was prepared with Milk: Banana in proportions of 75%: 25% (FY5) with addition of 8% sugar were adjudged best on the basis of overall acceptability score. The developed fruit yoghurt was further utilized for preparation of purslane enriched fruit yoghurt. Purslane enriched fruit yoghurt was prepared with Fruit yoghurt: Purslane leaf powder in proportion 99%: 1% (PEFY1) was adjudged best on the basis of overall acceptability score. Developed purslane enriched fruit yoghurt was subjected to refrigerated storage of 10 days and physico- chemical attributes were studied during the refrigerated storage period. During storage period T.S.S, Syneresis, antioxidant activity was found to be increased during storage period and dynamic viscosity, pH, crude fibre, L*, a*, b* value, total oxalate content was found to be decreased as the storage period progressed. The cost production of purslane powder T7 (blanching with 0.5% NaHCO3 and drying at 550C) and purslane enriched fruit yoghurt PEFY1 (99%:1%) was calculated as Rs.56.88/50g and Rs.19.98/100g, respectively.
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    ThesisItemOpen Access
    Development and Evaluation of Instant Wood Apple (Limonia acidissima) Chutney Mix
    (Banda University of Agriculture and Technology, Banda., 2022-09-08) Ritul; Mishra, Vigya
    The present study entitled "Development and Evaluation of Instant Wood Apple (Limonia acidissima) Chutney Mix" was conducted during 2021-22 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 pre-treatments for preparation of wood apple powder and utilize this powder for preparation of instant wood apple chutney mix. Wood apple powder (WAP4) prepared after blanching of wood apple pulp for 3 minutes and drying @ 75°C temperature was found as the best in term of total soluble protein and pectin content. Instant Wood apple chutney mix (IWACM) was prepared using different recipes with addition of wood apple powder, coriander leaf powder, green chilli powder garlic powder, ginger powder and ground fennel in different proportion. IWACM4 was prepared with Wood apple powder: Coriander leaf powder: Green Chilli powder: Garlic powder: Ginger powder: Ground fennel powder in proportions of 54:18:7:7:3:2 (IWACM4) with addition of 9% salt were adjudged best on the basis of overall acceptability score. The developed instant wood apple chutney mix (IWACM4) was rich in nutritional and functional value and it was found to possess 7.33% pectin, 17.45 mg/100g vitamin C, 304.10 mg/100g total phenols and 0.3% tannin. The cost production of Wood apple powder (WAP4) and Instant Wood apple Chutney Mix (IWACM4) was calculated as Rs.14.062 and Rs.25.41 per 50 g packet, respectively. The Benefit: Cost ratio of Instant Wood apple Chutney Mix was calculated as 0.25.
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    ThesisItemOpen Access
    Development of ashwagandha enriched nutritional laddu
    (Banda University of Agriculture & Technology, Banda-210001, Uttar Pradesh, India, 2022-10-01) Singh, Karan; Awasthi, Priya
    The present investigation entitled “Development of ashwagandha enriched nutritional laddu‟‟ was carried out at Post Harvest Technology Laboratory and Biochemistry Laboratory, College of Horticulture, BUAT, Banda(U.P) during 2021- 2022 to develop ashwagandha enriched nutritional laddu as well as quality analysis of developed ashwagandha enriched nutritional laddu during storage period up to 20 days. In first experiment nutritional laddu was prepared by different ratios of flaxseed and water chestnut and best combination was selected for development of ashwagandha enriched laddu. In both the experiments all treatments were consumable up to 20 days on the basis of sensory evaluation by the panel of 9 semi- trained judges. It was observed that all the sensory characteristics were continuously decreases with storage period. On the basis of organoleptic evaluation Flax seed 30% + 20% water chestnut (T4) nutritional laddu was found superior in overall acceptability over other combinations of flax seed and water chestnut nutritional laddu while in ashwagandha enriched laddu the treatment combination T4 (30 % flaxseed + 20% water chestnut + 4 % ashwagandha powder) was found best in terms of overall acceptability at 20 days of storage. The developed laddu contained appreciable amount of Crude protein (24.22%), Crude fat (28.25%), crude fibre (9.95%), antioxidants (2.04%) and Vitamins (A, B and C). Hence, there is a great scope for popularizing these nutritional laddu among the consumers.