Academy of Agriculture Journal

Potato flours were produced using an energy efficient mechanical dewatering process followed by drying. An equivalent of pre-gelatinized potato flour was produced through an extrusion process. The proximate composition and physiochemical characteristics of these potato flours were compared. The fiber, protein and ash content of dewatered potato flour was higher than the extruded potato flour whereas the overall carbohydrates content and calorific value of extruded potato flour was seen to be higher than the dewatered potato flour. Both the flours had negligible fat content. The Munsell Color Chart indicated that the color of dewatered potato flour was white, while that of extruded potato flour was pale yellow. The optimum water uptake of dewatered potato flour was found to be significantly higher than extruded potato flour. The dough characteristics of both the flours were found to be significantly different. It was easier to prepare dough from dewatered potato flour, however dough from extruded potato flour could not be made as it became very sticky and difficult to handle. The extruded potato flour contained more fine particles than dewatered potato flour. The physical characteristics of the dough made from these flours showed that the products made from dewatered potato flour could not be made with extruded potato flour. As such, both the flours were suited to different types of products. Extruded potato flour in solution form could be used as thickener in different recipes like soup and vegetable curries, whereas dewatered potato flour was more suited to food items like cutlets, tikki, stuffed paratha, and sev and gulab jamun. The products prepared by incorporation of both dewatered potato flour as well as by extruded potato flour were highly acceptable.

Harda district is located in south western part of Madhya Pradesh. The southern part of the district is covered by Satpura hill ranges and extended part of Malwa plateau, and Narmada valley.Present study reveals 25 wild relative of cultivated crop plants which are distributed in 9 differrent categories eg. Cereals & Millet, Pulses, Fruits, Vegetables, Fibres, Spices and condiments, Allopathic medicine, Ornamental plant, Narcotic plant.This genetic wealth can be used as gene stock in plant breeding program and their wild relatives. Some of them are Oryza sativa, Echinochloa frumentacea, Eleucine corocana, Pennisetum typhoides, Amartanthus cruentus, Setaria italica, Penicum miliaceaum, Vigna radiata, Carissa congesta, Physalis peruviana, Trichosanthus anguina, Corchorus capsularis, Zingiber officinale, Curcuma longa, Saccharum officinarum, Rauvolfia serpentina, Clitoria ternatea, Nicotiana tabaccum 

The experiment entitled “oyster mushroom” was conducted in the laboratory of Food Science at the Nuclear Institute for Food and agriculture (NIFA), Peshawar during the month of April, 2014.The objective of the research was to study the physic-chemical analysis (Moisture, Protein, Sensory Evaluation) in fresh and dried oyster mushroom. The maximum mean value of moisture was T₀ (88.5) and minimum mean value was T₁ (5.16). The maximum mean value of protein was T₁ (20.2) and minimum mean value was T₀ (3.43).Maximum mean value of color was T₁ (6.62) while the minimum mean value was T₀ (5.85). The maximum mean value of taste was T₁ (7.52), The maximum mean value of taste was T₁ (7.14) and The maximum mean value texture was T₁ (7.56) was noted in oven dried mushroom. While maximum T₀ (88.5) moisture content was recorded in fresh mushroom. Hence the statistically result was shown that the oven dried oyster mushroom more significant than fresh oyster mushroom. The maximum (88.5) moisture content was recorded in fresh mushroom, maximum (20.2) protein content was observed in oven dried mushroom, organolyptic result may be found more significant in oven dried oyster mushroom.