NUTRITIONAL EVALUATION OF SELECTED FODDER SPECIES FROM WARDHA DISTRICT OF MAHARASHTRA, INDIA

VITTHAL KAUTHALE, SAJAL KULKARNI AND ANJALI NALAWADE
BAIF Development Research Foundation
Central Research Station, Urulikanchan, Tal. Haveli,
Dist. Pune-412 202 (Maharashtra), India
(e-mail : vkkauthale@gmail.com; sajalskulkarni@gmail.com; anjalnalawade@gmail.com)
(Received : 16 August 2017; Accepted : 15 December 2017)

SUMMARY

The present study was carried out to evaluate the nutritional analysis of some fodder plant species in Wardha district. Fourteen fodder species viz., Apluda mutica, Sehima sulcatum, Dichanthiumsp., Themeda quadrivalvis, Spodiopogon rhizophorus, Chrysopogon fulvus, Cleistachne stocksii, Sehima nervosum, Pennisetum pedicellatum, Eulalia fimbriata, Heteropogon ritchiei, Cymbopogon martini, Thelepogon elegans and Stylosanthes hamata were analyzed for crude protein, crude fiber, oil/ether extract, ash and silica content. The crude protein content of the investigated fodder species ranged from 2.81 to 10.17 per cent, the crude fiber content from 24. 56 to 35.73 per cent, the ether extract from 0.59 to 1.01 per cent, ash content from 8.17 to 11.55 per cent and silica content from 3.87 to 7. 47 per cent. Findings of the present analysis indicated that fodder species showed variations in nutrients status before seed maturity stage and local fodder species provided partly required nutrients for indigenous livestock and reduced keeping cost in many folds.

Key words: Fodder species, nutritional analysis, Wardha, Maharashtra

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Development of Value added product of pearl millet for organoleptic acceptability

ASHA KAWATRA, SUMAN, VEENU SANGWAN, ALKA VASAN, AND D. K SHARMA
5 Department of Processing and Food Engineering,
College of Agricultural Engineering and Technology,
CCSHAU, Hisar-125004 (Haryana), India
*(e-mail : sumanambawat03@yahoo.com)
(Received : 28 October, 2017; Accepted : 25 December, 2017)

SUMMARY

Green leafy vegetables (GLVs) are micro nutrient-dense and promote health. These are good source of fiber, vitamins, minerals and antioxidants that help to protect us against deficiency diseases. Being rich in micro nutrients, in the present study the powder of leaves of the GLVs was utilized for the preparation of pearl millet biscuits and thereby improving their nutritive value. The organoleptic evaluation of supplemented biscuits indicated that pearl millet biscuits prepared using spinach and carrot twigs powder at 10 per cent level of supplementation had better overall acceptability than biscuits with 20 and 30 per cent level of supplementation. Incorporation of spinach and carrot twigs powder in pearl millet biscuits resulted in increase in protein (from 8.4 to 9.93%), ash (from 2.26 to 2.63%), fibre (from 0.37 to 1.43%), iron (from 2.76 to 2.47mg/100g), and calcium(from 55.25 to 81.59mg/100g).

Key words: Value addition, biscuits, nutritional, organoleptic, pearl millet

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