International Journal of Agricultural Engineering

S. M. Shinde ¹, K. P. Babar ¹

Affiliations
1 Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M.S.), IN

Abstract

Moringa oleifera is a multipurpose and nutritious vegetable tree with a variety of potential uses and its leaf is most nutritious. Dehydration is carried out by three methods i.e. tray drying, sun drying shade drying. Drying of Moringa leaf powder not only increases the micronutrients but also increases the shelf life of its powder. The nutritional potential and antioxidant component present in Moringa make it suitable for preparation of various traditional products. So Moringa powder is fortified as functional food ingredient inparatha. The main ingredients in Paratha are wheat flour and refined wheat flour is deficient in protein, vitamins and minerals. Use of Moringa leaves powder in paratha not only increases the nutritional value but also help to resolve problem of malnutrition. It has many health benefits like antioxidant, it prevent skin diseases, diabetes, cancer, cold and flu, proper digestion, anti-tumour, anti-inflammatory, cholesterol lowering,anti-bacterial and anti-fungal properties etc. The objectives of this review to study the nutritional or proximate composition of Moringa paratha and evaluate its acceptability through sensory evaluation tests.

Keywords

Moringa oleifera Leaves, Health Benefits, Paratha.

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K. G. Chavan ¹, K. P. Babar ¹

Affiliations
1 Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M.S.), IN

Abstract

Kurdai is Indian traditional wheat fermented food, native to Maharashtra and parts of Gujarat. It is prepared by soaking whole wheat in water for 3 days, during which the batter undergoes fermentation. The batter is then finely ground to obtain a milky white extract, which is cooked with water forming soft and stiff dough. The dough is then passed through a press to get Kurdai, which is then dried and stored. It is locally popular as a snack food after being deep fried for consumption. Banana fruit has a very short post harvest shelf life because of its highly perishable nature. Short shelf life and increased production necessitates development of non-conventional products from banana. To prevent the losses of green banana drying method was applied to convert raw banana into banana powder by drying the raw banana flakes in tray dryer at 60°C for 10hrs. To make proper use and avoid wastage of banana we have introduced kurdai with banana powder which is rich in nutrients. Now-a-days consumers demand convenience, quality, and innovative food products. Consumers expect the food producers to deliver high quality products for a reasonable price. In addition, consumer’s tastes and preferences are also changing. Health is considered important, but not at the expense of quality. Consumers want to experience novel and interesting foods, which are fresh, convenient and tasty. Increased attention to health along with the unavailability of unique foods plus a strong consumer demands for convenience creates the need for convenience foods. Technology is also a challenge to the food industry.

Keywords

Wheat Flour, Banana Powder, Fibre, Functional Property, Nutritional Property.

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Ishwar N. Shinde ¹, K. P. Babar ¹, D. T. Bornare ¹

Affiliations
1 Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M.S.), IN

Abstract

In India agriculture is the most important sector for their economy.Agriculture area of India is tropical so several tropical crops are cultivated like fruit and vegetable, from tubers and ischolar_mains below the surface of the soil. In this tuber and ischolar_main crop major crops are potato, sweet potato, beet, ginger and other. Being high level of heterogeneity in the structure. Peeling processes face a numerous problems. The ischolar_main and tuber crops are produced in significant amount in India and world. This project is aimed at a development in mechanization of peeling systems for the ischolar_main and tuber crops in food processing related industries and at house hold. The peel of ginger, potato and sweet potato’s removed by many methods like manual or mechanical are most popular methods. The work of project performance is compare to the manual peeling. Consider this problems and develop the peeling machine, also consider their physical properties of ginger, potato and sweet potato. Mechanical peeling compares with a time of manual peeling In this project mechanical peeling are examine the three different rpm, they are 80 rpm, 100 rpm and 120 rpm to peel the ginger, potato and sweet potato. The perform evaluation of 80 rpm, 100 rpm and 120 rpm speed of disk on different time upto complete the peeling process. At that time increase the rpm more 20 rpm, this speed change the time of peeling less than 80 rpm and 100 rpm. This speed gate time less than 1 to 2 min.

Keywords

Peeling, Peeling Machine, Ginger, Potato, Sweet Potato.

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Somnath D. Savalkar ¹, K. P. Babar ², D. T. Bornare ²

Affiliations
1 Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M.S.), IN
2 Department ofAgricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M.S.), IN

Abstract

Pineapple is the third most important tropical fruit in the world after banana and citrus fruit. This fruit is highly perishable and seasonal.Juice extraction is the process by which the liquid potion of the fruit is been squeezed or forced out of the solid part of the fruit either by manual or mechanical.Automatic pineapple juicer machine can do all the process required to produce the pineapple juice that means core of the pineapple can be crushing by the machine and the pomace and juice is separated differently. In this machine we firstly cut the fruit by using rotating knife and these fruit cubes are passed through squeezing mechanism in this screw shaft rotating and juice separate and pomace are separate. In this determination of physical properties like dimensions (Length, Width, Thickness), Geometric mean diameter, sphericity, size shape, surface area and density were determined. Average length, width and thickness were 164.8 mm, 87.12 mm and 88.9 mm, respectively. Average weight of pineapple fruit was 898.8 g. Size, shape, density and sphericity of pineapple fruit were 109.68, 53.38, 1.394 and 0.64, respectively. The average is taken the weight of fruit (g), weight of waste (g), weight of juice (g) are 1191.5, 318.6 and 826.1, respectively. On this observation we come to know that juice yield (%), extraction efficiency (%), extraction loss (%), are 71.09, 70.15, and 3.91were taken, respectively. The RPM is 2800. Powered by a 0.35 HP single phase electric motor, the machine has a capacity of 18.90 kg/h.

Keywords

Fruit Juice, Juice Extractor, Physical Properties, Pineapple, Pomace.

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V. J. Netke ¹, D. T. Bornare ¹, P. R. Vairagar ¹, K. P. Babar ¹

Affiliations
1 Department of Agricultural Engineering, Maharashtra Institute of Technology, Aurangabad (M. S.), IN

Abstract

Present work have been undertaken to develop and standerize the Ragi fortified Kharodi. The Kharodi is prepared from pearl milet with fortitfication of Ragi. Four treatment were used with sample code T₀ (100-00), T₁ (70-30), T₂ (60-40) and T₃ (50-50) i.e. 30, 40 and 50 per cent are the per cent of the fortification. The prepared Ragi fortified Kharodi was evaluated for the its sensory acceptability using 9 point hedonic scale. It was found that treatment T₁ containing 30 per cent Ragi fortified in Kharodi got highest score as compare to other treatments. Hence this preparation was used for further study of nutritional analysis and its found better result. It was concluded that from the research Ragi fortified Kharodi sample T₁ containing 30 per cent of Ragi flour was most desirable in terms of sensory and nutritional quality profile.

Keywords

Kharodi, Sensory Evolution, Pearl Millet, Ragi.

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