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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 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 VikramThe 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.ThesisItem Open 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 AwasthiThesisItem Open 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 SinghThesisItem Open 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, VigyaThe 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.ThesisItem Open Access Development and Evaluation of Instant Wood Apple (Limonia acidissima) Chutney Mix(Banda University of Agriculture and Technology, Banda., 2022-09-08) Ritul; Mishra, VigyaThe 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.ThesisItem Open Access Development of ashwagandha enriched nutritional laddu(Banda University of Agriculture & Technology, Banda-210001, Uttar Pradesh, India, 2022-10-01) Singh, Karan; Awasthi, PriyaThe 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.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.
