| 2 | Identification of drought tolerant entries based on stress tolerant indices and physiological traits in RIL population of cotton (Gossypium hirsutum)显示文摘The present investigation was taken up in a recombinant inbred population of cotton at advanced stage(F_(10))derived from the cross MCU 5 x TCH 1218 in order to identify drought tolerance lines based on stress tolerant indices and physiological traits.To achieve these objectives,220 recombinant inbred lines,parents and check KC3 were evaluated across two locations viz.,Coimbatore and Aruppukottai in a randomized block design with two replications during Kharif 2018 and stress tolerant indices were estimated from single plant yield under both locations while physiological traits were recorded at rainfed condition alone.Based on different multivariant analyses,18 RILs viz.,RIL 16,20,60,71,73,74,116,131,134,137,139,143,146,147,148,149,164 and 168 were identified as best performers under rainfed condition for yield traits which also exhibited lowest mean rank for physiological traits.Among these entries,RIL 74 and RIL 73 had low percentage of injury and high relative water content respectively.Association analysis revealed that tolerance index,yield reduction ratio,stress tolerance index and stress susceptibility index were significant and positively correlated among themselves.Negative correlation was noticed for yield under stress(YS)with tolerance index(TOL),yield reduction ratio(Yr)and stress susceptibility index(SSI).So,these indices are used to identify the susceptible genotypes,while remaining indices exhibit significant and positive association with yield under stress and normal condition.This implies remaining traits are used to discriminate tolerant genotypes. | K.Nandhini R.Saraswathi N.Premalatha | 2022 | Crop Design2022，1，2： | 0 |
| 3 | Fortification of Pasta Using Different Plant Sources显示文摘Nowadays food industries are focused on two major factors for health and convenience during the development of breakfast food and variety of snack products,because consumers have sparked the development of convenient and nutritious food products.Pasta is one of the easiest and most versatile food products consumed today.Pasta usually made from durum semolina which is hard grain wheat flour that is high in protein but lack of other nutrients such as vitamins,minerals and fibre.Recently,pasta products has developed into improve the nutritional quality by the addition of other ingredients like pulses,vegetable and fruit extracts which is help to get the nutritional well being of the consumers.One of the solutions for this is the incorporation of millet flour,pulse flour and plantain flour which were addition or replacement of durum wheat semolina to formulate healthy pasta.Hence the objective of study was aimed to develop multigrain nutrient dense pasta products prepared from composite mixture such as durum semolina,millets(barnyard millet(Echinochloa utilis),kodo millet(Paspalum setaceum)and little millet(Panicum sumatrense),pulses(peas(Pisum sativum L.)and lentil(Lens culinaris))and vegetable(plantain flours(Musa paradisiaca))at different proportions.It contains durum semolina flour,millet and pulse blend flour(millet flour blends(flours of barnyard millet,kodo millet,little millet mixed at ratio 1:1:1)and pulse flour blends(flours of peas and lentil mixed at ratio 1:1)both millet and pulse blends were mixed at ratio 1:1)and plantain flour.All the three flours samples were mixed at 70:15:15 percent for formulae 1,55:30:15 percent for formulae 2 and 40:45:15 percent for formulae 3.Durum semolina(100%)was used as control.For 15%of plantain flour addition to millet pulse blend flour increase the nutritional content of flour due to which is more fiber content.Then composite mixture of formulae and control were analyzed the nutritional properties of such as moisture(%),energy(kcal),carbohydrate(g),protein(g),fat(g),crude fibre(g),ash(%)and minerals content were evaluated by standard procedures.Further pasta developed from composite mixtures of formulae and assessed its shelf life were also evaluated.The results showed that the composite flours of moisture content(7.8%to 8.2%),energy(363.3 kcal to 365.6 kcal),carbohydrate(78.4 g to 81.3 g),protein(9.4 g to 11.7 g),fat(0.1 g to 0.3 g),ash(0.72%to 1.38%)and crude fiber content(7.88 g to 14.06 g).These findings revealed that composite flour formulae of protein,ash,crude fiber content and calcium,iron,copper,zinc content were higher than control.While manganese content of all composite mixture and formulae 2 of calcium content was also lower than control.Therefore,three composite mixtures of formulae could be used to produce good quality of pasta products.Among the composite mixture,formulae1 was high score(8.81)in overall acceptability.During storage period,composite mixture of all formulae nutrients content and also sensory parameters were slightly decreased.Even though,multigrain food products that provide to improve good health and other beneficial effect but also have good taste,extended shelf life and appealing colour and are also economically feasible for all grades of population. | R.Saraswathi and R.Sahul Hameed | 2018 | Journal of Agricultural Science and Technology(B)2018，8，5： | 0 |
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