FINAL REPORT · 2016-09-06 · Karnal-132001 (Haryana) Phone – 0184-2259291, 2259240 Fax –...

FINAL REPORT

National Agricultural Innovation Project

(Indian Council of Agricultural Research)

Title of Sub-project: A Value Chain on Composite Dairy Foods with Enhanced

Health Attributes

National Dairy Research Institute

Dairy Technology Division

Karnal-132001 (Haryana)

Phone – 0184-2259291, 2259240

Fax – 91-184-2250042

Email – [email protected]

2014

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Component-2

2014

FINAL REPORT

National Agricultural Innovation Project

(Indian Council of Agricultural Research)

Title of Sub-project: A Value Chain on

Composite Dairy Foods with Enhanced

Health Attributes




Phone – 0184-2259291, 2259240

Fax – 91-184-2250042


2014

Inside Cover Page

Printed on : March 2014

Component : 2

Citation : Ashish Kumar Singh, 2014. Final Report of NAIP sub-project “A

Value Chain on Composite Dairy Foods With Enhanced Health

Attributes”, National Dairy Research Institute, Karnal (Haryana),

India. 70 pp.

Copyright : ©Indian Council of Agricultural Research (ICAR)

Disclaimer

: The information presented herein is contribution of the consortia.

Published by : Prof. Dr. A. K. Srivastava

Consortium Leader, Director & Vice Chancellor,

National Dairy Research Institute, Karnal – 132001

Ph. 0184-2252800/ 2259001/ 2259002,

Fax: 0184-2250042

Email: [email protected]

www.ndri.res.in/

Edited by : Dr. Ashish Kumar Singh

CPI & Sr. Sci., Dairy Technology Division

NDRI, Karnal-132001

(Haryana)

Compiled by :

Hindi translation :

Other Credits :

Cover page photographs : Self help group and products

______________________________________________________________________________

Printed at

mailto:[email protected]

http://www.ndri.res.in/

CONTENTS

No. of pages

Foreword -by CL (1 page)

Preface -by CPI (1 page)

3-4 pages

Executive Summary/ Key words 3-4 pages

Part-I: General Information of Sub-project 2 pages

Part-II: Technical Details

1. Introduction 1 page

2. Overall Sub-project Objectives ½ page

3. Sub-project Technical Profile 1 page

4. Baseline Analysis 1 page

5. Research Achievements 20-25 pages

6. Innovations 1-2 pages

7. Process/Product/Technology Developed ½ page

8. Patents (Filed/Granted) ½ page

9. Linkages and Collaborations ½ page

10. Status on Environmental and Social Safeguard Aspects ½ page

11. Constraints, if any and Remedial Measures Taken ½ page

12. Publications 1 page

13. Media Products Developed/Disseminated ½ page

14. Meetings/Seminars/Trainings/Kisan Mela, etc. organized ½-1 page

15. Participation in Conference/ Meetings/Trainings/ Radio

talks, etc.

½-1 page

16. Foreign Trainings/Visits ½ page

17. Performance Indicators 1 page

18. Employment Generation ½ page

19. Assets Generated ½-1 page

20. Awards and Recognitions ½-1page

21. Steps Undertaken for Post NAIP Sustainability ½ page

22. Possible Future Line of Work ½ page

23. Personnel 1-2 pages

24. Governance, Management, Implementation and

Coordination

2-3 pages

Part-III: Budget and its Utilization 1 page

Part-IV: Declaration 1 page

1

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3: अ

(NDRI)

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2:

. (NDRI, CIPHET)

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(NDRI, ARPANA & CIPHET)

4

4:

और आकऱन (NDRI, ARPANA)

: (1-2 )

.

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.

.

. १ २ तक और ४८ तक २५

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5

.

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Executive Summary

Background Information about the project(Quarter Page)

9

India has the largest number of the under-weight and low birth weight children. According to an

estimate more than 75% children are anemic. 57% suffer with sub-clinical vitamin A deficiency

and similar scenario exists with women as well. In the recent past the growth rate agriculture

sector has slowed down considerably, posing a serious threat to food security, nutritional security

and moreover to farming community. Newer challenges like climate change, depleting water

table, faster erosion of soil nutrients, multifold increase in incidence of pests and diseases are

emerging at global level. A two pronged policy approach to solve food insecurity and

malnutrition is needed; continued and increased growth of the agricultural sector and

revitalization of nutrition-centered farming systems based on minor cereals, millets, oilseeds and

leguminous crops. The value addition and by-product utilization scenario in our country is quite

dismal resulting in huge losses in revenues, poor returns to farmers and unavailability of quality

nutrients to masses. Dairy based foods always have been an integral part of our rich cultural

heritage and the nutritional advantages associated with consumption of these products is

unparallel. The proposed project has been conceptualize to investigate the opportunities for

effective utilization of milk by-products and two neglected agricultural crops viz. pearl millet

and barley, by developing composite dairy foods in combination with millets and minor cereals

with better nutritional and health-promoting virtues. The technological packages for such food

products encourage farmers to cultivate millet crops on larger scales, sell their produce at higher

price and thus improve their livelihood. Successful commercialization and marketing strategy

formulation provide great scope to industry to develop nutritious and functional dairy foods with

specified nutrients and health target.

Baseline information on the Pre-Project Situation in the Project Area (half page):

Although, the extent of progress in agricultural, industrial and on economic fronts have

been enormous, a survey indicates that approximately 50% of Indian children under age of three

years are underweight, 39% are stunted, 20% are severely malnourished, and 80% are anemic.

According to another report 6000 children die due to malnutrition or lack of essential

micronutrients in diet. Surprisingly more than 70% of the Indian population consumes less than

50% of the RDA of micronutrients. Child malnutrition is not only responsible for 22% of India‟s

disease burden and about 50% of 2.3 billion child mortality, but is also a serious economic

hazard. The loss due to micronutrient deficiency cost India 1% of its GDP that amounts to Rs.

27,770 million. On the other front processing operations involving in conversion of raw material

into wide range of value added foods often generate various by-products. According to an

estimate, agricultural by-products from all crops, livestock and fisheries sector amounts to be

about 700 million tons annually. At present by-product utilization is approximately 25% and by

applying appropriate strategic interventions these can be converted into nutritional food products.

In the recent past the growth rate agriculture sector has slowed down considerably, posing a

serious threat to food security, nutritional security and moreover to farming community. Newer

challenges like climate change, depleting water table, faster erosion of soil nutrients, multifold

increase in incidence of pests and diseases are emerging at global level. Indian dairy sector with

over 130 MT milk productions and 20% level of processing is considered as source of livelihood

for 70 million farmers. The pace and the level of value addition in dairy industry are better if

compared with other food processing sector. However substantial amount of skim milk and some

other by-products including whey, could not be processed due to the lack of alternatives.

Work Proposed and its Execution Plan:

S. N. Objectives Work-Plan (Activity-wise)

1. Objective 1: Activity 1: Processing of milk by-products (whey and skim

10

To harness the

nutritional and

therapeutic potential

of milk by-products

and underutilized

plant species (pearl

millet and barley) for

development of

functional foods

milk) (NDRI)

Activity 2: Screening of available varieties of pearl millet and

barley for their suitability for value addition (NDRI, CIPHET)

Activity 3: Identification and standardization of primary

processing technologies (CIPHET)

Activity 4: Determination of suitability of candidate crops for

value addition (NDRI, CIPHET)

2 Objective 2:

To develop

technological package

for composite dairy

foods (complementary

foods, fortified

convenience foods

and probiotic milk-

cereal foods) with

enhanced health

attributes

Activity 1: Development of low cost complementary foods

using milk by-products & malted grains (NDRI)

Activity 2: Development and evaluation of fortified

convenience mixes (Breakfast cereals, porridge) using cereal

grains and milk by-products (NDRI, CIPHET)

Activity 3: Development and evaluation of Whey-cereal

probiotic foods (NDRI)

3 Objective 3:

To validate the

consumer

acceptability and

targeted health

benefits composite

dairy foods

Activity 1: Assessment of therapeutic potential of developed

products (NDRI, CIPHET)

Activity 2: Nutritional profiling and certification of functional

composite dairy products (NDRI, CIHET

Activity 3: Consumer acceptance studies for newly developed

functional composite dairy foods (NDRI, CIPHET, ARPANA)

4 Objective 4:

To assess the techno-

economic feasibility

of the newly

developed

technologies through

linkages with industry,

marketing personnel

and Self-help group

Activity 1: Benchmark Survey (NDRI, ARPANA)

Activity 2: Techno-economic feasibility analysis for newly

developed functional composite dairy foods. (NDRI, CIPHET)

Activity 3: Transfer of technologies to potential buyers

(including industry, entrepreneurs and self-help groups)

(NDRI, ARPANA & CIPHET)

Activity 4: Assessment of socio-economic and environment

impact of the newly developed technologies for commercial

exploitation by stake holders and bringing synergies among

them (NDRI, ARPANA)

Achievements: Achievements both in absolute and relative terms as running material (1-2

pages).

Primary processing line for processing of Pearl millet (kernel, grits and flour) with low

lipase activity and Barley (dulled grains, semolina and flour) has been developed. The

Pearl millet was made shelf-stable through microwave and hydrothermal interventions.

The unit operations involved for germinated Pearl millet flour was optimized. A steeping

period of 12 hours followed germination for 48 hours at 250C was found optimum for the

production of low phytate and high amylolytic activity containing Pearl mille flour.

11

A low cost complementary food formulation & processing technology has been

developed. The complementary food contained whey-skim milk in the ratio of 70:30,

20% millet flour, malt extract, and maltodextrin. The product met the standards as laid

down in PFA. Convenience mixes were optimized from pearl millet in the form of instant

pearl millet upma and halwa dry mix. The mix possessed improved nutritional properties

in terms of calcium and iron content as compared to similar products prepared from

wheat. The dry mix had a shelf life of 6 months and ambient conditions.

Composite pasta was prepared from pearl millet, barley, WPC 70 and CMC with

improved physical properties such as colour, firmness and stickiness, improved

nutritional and sensory properties. High fiber, low fat and protein-enriched extruded

snacks from pearl millet and barley flour with milk proteins has been developed. These

snacks developed by using double screw as well as Collet extruders and could be an ideal

substitute for high fat snacks normally consumed by school going children.

High β-glucan and protein-enriched barley biscuits were developed. This formulation and

processing technology for the manufacture of these biscuits on large scale is developed.

The biscuit contained 70% barley flour that resulted in biscuits with 1.82% crude fiber

and 1.55 g/100 β-glucan content in biscuits.

Technology for Pearl millet (Bajra lassi) and Barley lassi with novel starter bacteria

having amylolytic, proteolytic and phytase activity has been developed. The shelf-life of

the developed lassi is also enhanced.

Large scale consumer acceptance studies for biscuits, pasta, extruded snacks and lassi is

completed. The consumer have liked all these products “Liked very much” on 9-point

hedonic scale.

A composite dairy food processing unit has been established at Amritpur Kalan village of

Karnal District. The unit is run by a Self-Help Group (SHG) consisting of 14 women

mainly from resource poor families and earned Rs. 7000-9000/ per month as profit per

person by selling their products.

Developed products were displayed in 25 exhibitions organized at New Delhi, Karnal,

Ludhiana, Chennai, Hisar, Muktsar, Lucknow, Hyderabad, Raipur, Jammu, Rohtak,

Dharwad and Bareilly in the form of live samples and posters. These exhibitions attracted

more than 5000 visitors.

Significant achievements should be given in numerical term as bullets.

Production technologies developed and adopted: No production technology has been

assigned to the consortia.

Process technologies developed, adopted and commercialized: Process technologies

related to the manufacture of long-life millet flour, grits, semolina; micronutrient fortified

protein-enriched snacks and biscuits, low cost complementary foods and nutrimix, whey

drinks, milk-millet based fermented beverages, convenience mixes (Halwa & Upma mix)

and probiotic beverages have been developed. Among the following four technologies

namely iron fortified milk protein-enriched biscuit, protein-rich pasta and extruded

snacks and whey jaljeera drink have already been commercialized.

Rural industries established/commercialized: Two rural industries owned by Women

SHG‟s have been established for the manufacture of milk and milk products including the

12

by-product based drinks. One incubatee Mr. Anshul Goyal has enrolled for the

manufacture of bajra biscuits with the BPD unit of NDRI.

Patents (filed/granted): Filed one paten on Iron fortified Biscuits from Composite

Dairy-Cereal Mix” Application no. AB/YSR/ITMU/75 Dated: 16/04/2012

Publications:

i. Research papers published: 9 (3 International and 6 National refereed journals)

ii. Popular articles published: 4 popular articles

iii. Books/book chapters published: One book chapter

iv. Bulletins/brochures/leaflets published: Published two brochures on whey and

pearl millet.

v. Training manuals published: Two

vi. Film/CD developed: Two

vii. Coverage in press, TV, media: more than 15

Trainings undertaken and scientists/other staff trained (national/international):

Three scientists from the consortia trained in USA on various aspects of composite dairy

foods and six scientists were trained at National level.

Trainings organized and farmers/other stake holders trained: Organized four

Entrepreneurship Development (EDP) programme under the project.

Field demonstrations organized: Not assigned to consortium

Field day/farmer day/ „mela‟ organized: Participated in more than 25 exhibitions

including Kisan and Dairy mela, organized two awareness programme for farm women

on nutrition aspects of millets, coarse cereals and value addition at producer‟s level.

Success stories: Successful establishment of rural milk processing unit at village

Amritpur kalan.

Self help groups/farmer groups developed: Assisted in formation of four self Help

Group for processing of milk and processed foods in the project area. The groups are

named as “Anmol Mahila Dugdh Samiti, Amritpur Kalan; Nirmal Dhara Mahila Dughdh

Samiti, Taprana; Vishwadhara Samiti, Mahmadpur)

Employment generation (man days/year):

Assets generation (equipments/implements procured, civil work done and revenue

generated): Developed a complete processing line for the primary processing of millets,

bakery, extruder processing and procured about 15 processing and analytical laboratory.

Lecture hall of the DT division and creation of cell culture infrastructure has been

completed.

Awards/honors: Project is awarded with “Certificate of Appreciation” for its

contribution in promotion of pearl millet based composite dairy foods with better health

attributes. Dr. Ashish Kumar Singh and Dr. Sumit Arora were awarded with PG Nair and

K.K. Iyya award by the Alumni Association of NDRI for their scientific contributions,

respectively.

Socio-Economic Impact (Economic Rate of return): Socio Economic impact per household

in the project area (half page):

• Provided employment to about 50 persons mainly women through rural milk processing

units run by Self help Groups

• Increase the utilization of pearl millet ( better return to Bajra growers) and whey

(minimize milk solid loss)

• Provided better return to dairy farmers in the project area

13

• Developed products are becoming popular and able to meet the demand of health

conscious consumers

• Present the whole new concept of composite functional dairy food into the market which

could assist in diversification of product profile.

Environmental Impact: Environmental impact due to project interventions in respect to

reduction in use of chemicals, improvement in water availability, reduction in air pollution

and improvement in biodiversity (quarter page).

The project is focused on development of technological packages for the effective utilization of

dairy by-products and millet crops. Hence, it would assist in minimizing the dairy waste which

may pose serious threat to environment because of high BOD value (40,000-50,000 ppm).

Promotion of climate resilient crops such as millets would be beneficial for the sustainability of

environment and could positively contribute towards the goal of food and nutritional security.

Sustainability Plan: step taken to sustain the gains due to project interventions in the

project area and for horizontal expansion after the project is closed should be indicated

(quarter page):

I. Identification of “Composite Dairy Foods” based on Millets & minor cereal as

Major Research Programme for the 12th

plan of NDRI, Karnal

II. Submitted a research project under consortium mode on “Development of

Composite Dairy-Based Health Foods for Malnourished Children” under Health

Food platform of Indian Council of Agricultural Research.

III. Linkage with Business Planning and Development (BPD) unit of NDRI and

Technology Business Incubator (TBI) of NDRI for technology transfer and

entrepreneurship development in the area of composite dairy foods

IV. Organization of training programme for scientists, academicians, entrepreneurs,

industry personnel, self-help-group members and farmers in the field of “composite

dairy foods”

14

Part-I: General Information of Sub-project

1. Title of the sub-project: A Value Chain on Composite Dairy Foods with Enhanced

Health Attributes

2. Sub-project code: C-1300

3. Component: 02

4. Date of sanction of sub-project: March 2009

5. Date of completion: 30 June 2012

6. Extension if granted, from : July 2012 to December 2013 & January 2014 to March 2014

7. Total sanctioned amount for the sub-project: 364.05715 (283.076 Lakhs and Rs. 80.98155

lakhs (For Extension Period)

8. Total expenditure of the sub-project:

9. Consortium leader: National Dairy Research Institute, Karnal

Dr. A. K. Srivastava, Director& Vice Chancellor

National Dairy Research Institute, Karnal- 132001

Phone No. 0184-2252800, 0184-2259002

Fax No. 0184-2250042

Email: [email protected]

Website: www.ndri.res.in

10. List of consortium partners:

Name of CPI/

CCPI with

designation

Name of organization and

address, phone & fax, email

Duration

(From-To)

Budget

(` Lakhs)

CPI Dr. Ashish Kumar

Singh, Senior

Scientist

National Dairy Research

Institute, Karnal




Phone – 0184-2259291, 2259240

Fax – 91-184-2250042


March 2009-

March 2014

CCPI1 Dr. S.

Balasubramanian,

Sr. Sci. and

Dr. D.N. Yadav,

Senior Scientist

Central Institute of Post

Harvest Engineering &

Technology (CIPHET),

Ludhiana

March 2009-

June 2014 and

July 2011 to

till date

CCPI2 Mrs. Aruna Dayal,

Managing

Director

ARPANA Research & Charities

Trust, Madhuban, Karnal

ARPANA Head

March 2009-

March 2014

http://www.ndri.res.in/

15

Office,Madhuban,

Karnal (Haryana)-132037

Ph. 0184-2380806, 09896431695

E-mail: [email protected]

CPI-Consortia Principal Investigator; CCPI-Consortia Co-Principal Investigator

11. Statement of budget released and utilization partner-wise (` in Lakhs):

CPI/ CCPI

Name,

designation &

address)

Total budget

sanctioned

Fund released

(up to closing date)

Fund utilized

(up to closing date)

CPI Dr. Ashish

Kumar Singh,

Senior Scientist

CCPI1 Dr. S.

Balasubramanian

Dr. D.N. Yadav,

Senior Scientist,

CCPI2 Mrs. Aruna

Dayal,

Managing

Director

CPI-Consortia Principal Investigator; CCPI-Consortia Co-Principal Investigator

16

Part-II: Technical Details

1. Introduction

(Give background information for taking up this sub-project)

India is among the top most producers of food crops but still 30-40% is lost during post

harvest operations. Only 25% of agricultural by-products is utilized for value addition.

Highest rate of malnutrition among children and women particularly micronutrient deficiency

Untapped proven nutritional and therapeutic potential of nutrients present in whey & other

milk by-products. Certain plant species have not yet been promoted for mass production

despite their inherent benefits to farmers, environment and excellent nutrient make up.

There is urgent need to address these issues for sustainability of agriculture as well as

ensuring food & nutritional security.

Millets contain certain anti-nutritional factors like phytate, trypsin inhibitor, oxalates,

phenols and tannins. Presence of pigments & thick pericarp result into poor colour and

mouthfeel in developed products. Non-availability and short shelf-life of primary processed

products like grits, flakes, semolina and flour. Information on interaction among different

millet & milk constituents and its impact on product quality are still lacking.

Combining the milk solids & underutilized millets/cereals in the form of value added food

products seems to be viable option.

2. Overall Sub-project Objectives

To harness the nutritional and therapeutic potential of milk by-products and

underutilized plant species (pearl millet and barley) for development of functional foods

To develop technological package for composite dairy foods (complementary foods,

fortified convenience foods and probiotic milk-cereal foods) with enhanced health

attributes

To validate the consumer acceptability and targeted health benefits of composite dairy

foods

To assess the techno-economic feasibility of the newly developed technologies through

linkages with industry, marketing personnel and Self-help group

3. Sub-project Technical Profile

(Indicate briefly objective-wise work plan, monitoring indicators, expected output and

expected outcome)

17

OBJECTIVE 1:

To harness the nutritional and therapeutic potential of milk by-products and underutilized

plant species (pearl millet and barley) for development of functional foods

Monitoring Indicators:

1. Processing of milk by-products (whey and skim milk) (NDRI)

2. Screening of available varieties of pearl millet and barley for their suitability for

value addition (NDRI, CIPHET)

3. Identification and standardization of primary processing technologies (CIPHET)

4. Determination of suitability of candidate crops for value addition (NDRI, CIPHET)

Expected Output:

Stable whey-skim milk blend and preparation of different milk protein preparations for

composite food formulations.

Analysis of varieties of Pearl millet and Barley Procured from Haryana, Gujrat,

Rajasthan, U.P & M.P. for compositional parameters.

Optimization of primary Processing Parameters

Investigation on effect of steeping, germination, roasting and cooking on pearl milet

constituents and study on shelf life extension of Pearl millet flour

Expected Outcome:

Processing technologies for whey & skim milk utilization for novel food

manufacture

2-3 cultivars of each crop for product manufacture

Processing line for effective utilization of candidate crops

Standardized primary and secondary processing techniques for effective usages in

food formulations

OBJECTIVE 2:

To develop technological package for composite dairy foods (complementary foods, fortified

convenience foods and probiotic milk-cereal foods) with enhanced health attributes


1. Development of low cost complementary foods using milk by-products & malted

grains (NDRI)

2. Development and evaluation of fortified convenience mixes (Breakfast cereals,

porridge) using cereal grains and milk by-products (NDRI, CIPHET)

3. Development and evaluation of Whey-cereal probiotic foods (NDRI)

Expected Output:

1. Optimization of processing interventions and formulation of low cost weaning mix

18

2. Standardization of process for manufacturing nutritious biscuits and milk protein

fortified extruded snacks with specific health benefits

3. Isolation and characterization of probiotic yeasts & Lactobacilli & Optimization of

process parameters for Barley based probiotic drink.

Optimization of process parameter & formulation of probiotic whey cereal

beverage.

Standardization of formulation and inculcation level of L. rhamnosus RSI for

the development of Pearl millet based fermented product.

Identification of probiotic cultures with phytate reduction potential for the

development of probiotic barley beverage.

Expected Outcome:

Low cost complementary foods for community nutrition

Convenience foods with better nutrient make up

Efficient utilization alternatives are developed for whey and skim milk through improved

processing interventions

Suitable varieties of pearl millet and barley for value addition

Primary processing equipments are available that can be used in convenient form for efficient

processing of pearl millet and barley

Identified and optimized processes for utilization of pearl millet and barley for development of

novel foods

Probiotic milk-cereal functional foods

OBJECTIVE 3:

To validate the consumer acceptability and targeted health benefits composite dairy foods


1. Assessment of therapeutic potential of developed products (NDRI, CIPHET)

2. Nutritional profiling and certification of functional composite dairy products (NDRI,

CIPHET)

3. Consumer acceptance studies for newly developed functional composite dairy foods

(NDRI, CIPHET, ARPANA)

Expected Output:

1. Analysis of developed products for various nutrient and Anti-nutrients

2. Participated in 25 exhibitions, presentations in conferences publication of popular

articles 20 sessions were organized for consumers regarding the health benefit of

millets/coarse cereals and dairy by-products

19

3. Large scale consumer survey is completed for biscuits, instant mixes and Bajra lassi ,

extruded snacks. Consumer acceptance studies were completed for newly developed

products at various locations.

Expected Outcome:

OBJECTIVE 4:

To assess the techno-economic feasibility of the newly developed technologies through

linkages with industry, marketing personnel and Self-help group


1. Benchmark Survey (NDRI, ARPANA)

2. Techno-economic feasibility analysis for newly developed functional composite dairy

foods. (NDRI, CIPHET)

3. Transfer of technologies to potential buyers (including industry, entrepreneurs and

self-help groups) (NDRI, ARPANA & CIPHET)

4. Assessment of socio-economic and environment impact of the newly developed

technologies for commercial exploitation by stake holders and bringing synergies

among them (NDRI, ARPANA)

Expected Output:

1. Organization of awareness programme among consumers

2. In-vitro digestibility profile of developed products

3. Technology transfer workshops and Entrepreneurship Development programme

Expected Outcome:

Increase in whey (50%) and skim milk (30%) utilization for value added foods

Enhancement in yield (10%), primary processing (20%)and value addition (30%) of

selected crops

Increase in product profile (35%) of food products based on milk by-products

Better nutritional status of children's & women

Improved income to farmers and small scale entrepreneurs

Increase in awareness & consumption of health foods

Better interaction between research institutions & private sector

Complete supply chain management model for selected crops and by-products

4. Baseline Analysis

20

(Baseline data on the pre-project situation supported by tables, charts, photographs)

NAIP project “A value chain on composite dairy foods with enhanced health attributes” is

initiated with the objective of developing and popularizing the health foods with certain health

benefits by using a combination of dairy by-products and millets/coarse cereals. The project aim

is also to promote healthy eating among masses through formulation and technological

development of composite dairy foods to provide variety to consumers. To conduct baseline

survey regarding the current agricultural practices, socio-economic status, animal husbandry

activities and also the dietary pattern awareness regarding nutritional and health promoting

aspects of foods, five villages located in Karnal District of Haryana were selected. The data

related to these aspects were available in prescribed format provided by NAIP, New Delhi. For

additional information on consumption pattern of foods, nutritional status of people and

awareness regarding health and therapeutic components of foods among people a separate

questionnaire was developed and tested first and required changes were made and the final

information‟s were collected. Respondents are interviewed personally from the randomly

selected five villages namely; Amritpur Kalan, Arainpura, Garhi Khajoor, Khairwali and

Taprana of Karnal district. Population of each village was categorized into Low, medium and

high income groups and 20 respondents were selected proportionately from each village. Thus,

there were 100 respondents from the rural area of Karnal district.

The population of these villages ranged from 1440 to 6600 and the number of households

ranged from 240 to 1102. With respect to villages surveyed, the sex ratio in four villages‟ was

above 920 women per 1000 men, indicating a much better men to women ratio as compared to

state and district population. Majority of respondents were in between 35-50 years (middle age

category).This group will be very active and energetic as target for the project to adopt the useful

technologies as entrepreneurs. Total 28% of respondents were below the age group of 35

whereas 21% respondents were old (above 50 years). The average family size of surveyed

farmers was 7. Literacy rate was 67% and 35% of the people were matriculate or above. Among

the surveyed respondents majority are agricultural labourers (36%), followed by agriculturists

(20%), agriculturists plus animal husbandry (18%), service (12%) and others (14%). Among the

respondents 43 percent of the households were having average annual income of less than

Rs.60000 under low category followed by high income group (37%) and medium income group

(20%). In these villages almost 75% population depended on agriculture or allied activities for

their livelihood. The respondents in low income group were mainly involved in animal

husbandry and work as labourer in the field of other farmers.

Average area under cultivation is nearly 90 per cent of the total geographical area in surveyed

villages. The maximum cultivable area was Arainpura and Taprana. Average size of land holding

was 3.34 acres among the respondents. However some farmers leased in land and that average

area are 1.4 acres and 0.1 acres leased out while total average size of land holding was 3.47 acres

on the basis of pooled sample. Farmers surveyed indicated that 100% of their cultivated area is

irrigated. The villages are well served with canals and also have sufficient ground water for

irrigation. Majority of farmers are using conjunctive use i.e., use of both surface and

21

groundwater sources consisting of tube well + canal. The farmers using groundwater indicated

the problem of depleting water table in the area and some of them had to dig the bore to a very

low level. Farmers having field in the proximity of Yamuna River have indicated sufficient

amount of ground water for irrigation purpose. Some farmers indicated increasing salinity in

their ground water.

In the surveyed villages rice-wheat is dominating agricultural crop. Paddy is mainly griwn as

major kharif crop, however some farmers grow Jowar (sorghum) and Maize mainly for fodder

purposes. Some farmers grow millet crops like sorghum and Pearl millet but on very minimal

area. In recent years cultivation of vegetable crops like bhindi, chili, tomato, brinjal and cucurbits

has increased and it is round the year activity. Farmers indicated that though it is labour intensive

crop husbandry but profit margin is relatively high. Few farmers have started cultivation of

summer moong in the month of May-June. Summer moong is the only pulse crop other than

gram which is grown in the villages. During rabi wheat, barley (mqinly as fodder crop), mustard

(as intercrop) are being cultivated. In winters a major area is used for growing if berseem a

fodder crop. Some farmers also cultivate vegetables like cauliflower, potato, tomato, bhindi, chili

etc. Fodder crops and vegetables are also grown as Zaid crop after harvesting of wheat and prior

to sowing of paddy. The average herd size of all respondents was 3 and the proportion of animals

in milk was lower in LIG however more than 40-43% animals were in milk in MIG and HIG.

The male proportion in all type of farmers was very low that indicate that these are not used for

draught power. The bullocks for draft and other agricultural purposes were available with

7farmers only in HIG. The average annual income from milk selling ranged from Rs.12000 to

800000. In the villages surveyed, three villages did not have milk cooperative society, Dairy

farmers from these three villages sell their milk through cooperatives in neighboring village and

remaining two villages had this facility in their own villages. Number of buffaloes is more than

cows and also farmers prefer to rear cross bred cows. In case of crossbred cow milk, overall,

27.44 per cent of the total milk produced was sold whereas for buffalo milk, 51.84 per cent of

the milk produced was sold. The higher percentage of surplus milk in case of buffalo may be

because of the buffalo milk is preferred and fetch higher price over the crossbred cow. Overall,

milk production from indigenous cow is very less and about 44 per cent is used for selling in

market.

To meet the household needs shops are available in all of the villages and these shops are mainly

for selling household items like food grain, processed foods, oils, cosmetic and toiletries. In

Arainpura shops were available for cloths, veterinary medicines, medical stores, agricultural

inputs etc. In case of flourmill; this was available in all the surveyed villages. Basic health

facilities viz. PHC and private clinic are available in all the surveyed villages. However, in

villages people visit to nearby towns of Gharounda and Karnal for specialized medical

treatments. The public distribution system is available in all the villages, likewise access to

veterinary clinic facilities are available in all villages. For the facilities that are not available in

the villages, people have to travel nearby town or city. All the five villages had some kind of

cottage industries. The villages are very well connected by public transport to nearby places. The

major mean of communication is phones and majority of villagers own mobile connections. As

the farmers have access to information from various agencies and institutes, the level of adoption

22

is satisfactory for the villages surveyed with respect to integrated pest management, integrated

nutrient management and improved dairy farming practices. For information they mainly

concern government research institutions and departments.

There are 76 per cent respondents who know about use of whey in animal feeding. About 56%

respondent indicated the application of whey in kneading of dough meant for chapatti and only

34% were using it for the manufacture of kadhi, a traditional delicacy. About 45% respondents

were aware about the rehydration capacity of whey and only 5% used it for manufacturing ORS

solutions during dysentery. Among the small scale (total 10) dairy processors located in Karnal

all of them drain the whey mainly obtained during the manufacture of paneer and chhanna. They

are ignorant of nutritional and technological aspects of whey components.

The food consumption pattern among the surveyed households in five villages was almost same.

The cereals formed the major part of the diet followed by milk & milk products and pulses. The

consumption of cereals was maximum among the males of HIG followed by LIG and MIG.

Among the millet crops only Pearl millet is consumed as food and surveyed families indicated

that major form of its consumption is “roti” or “Bajra khichadi”. The consumption of Pearl millet

is confined to winter season as villagers perceive it good for health only during winter. Its

consumption was maximum in LIG followed by MIG and least in HIG. Irrespective of income

status majority of diet was found deficient in micronutrients like calcium & iron and protein. The

situation was grimmer in case of people belonging to LIG. A large number of people use only

cereals and milk as a part of their dairy diet, even the consumption of pulse crops & vegetables

was much less. There is need to educate villagers regarding inclusion of other food items which

are locally available in their diet. About 69% of households surveyed had medium perception

about the nutritional and therapeutic aspects of foods. More than 50% respondents were aware of

the nutritional significance of calcium and iron in diet. Price of the food is the major factor

influencing the purchase of any food item. Around 58% villagers never read the label

information. On the basis of baseline survey data following interventions are required under the

project to meet the objectives:-

Educating the farmers regarding the nutritional & therapeutic aspects of dairy by-

products and millets

Development of primary and secondary processed foods to meet the nutritional and

sensory demand of consumers

Training of villagers on value addition technologies related to dairy and cereal products

Creating awareness among farmers for adoption of improved varieties of pearl millet and

barley through visit on farms and providing seeds to them

Encourage small scale dairy processors to manufacture value added products like drinks

developed at NDRI through organization of workshop

5. Research Achievements with Summary

(Give detailed technical progress partner-wise, highlighting the achievements in terms of

targets fixed for each activity and the impact of sub-project. Present statistically analyzed

data through tables/graphs. Attach good quality photographs. Present research achievements

with critical discussion of results and conclusions, as if for publication in a journal. Explain

23

the variation in light of the scientific technological trends, socioeconomic and agro-

ecological conditions.

CIPHET, Ludhiana:

Primary Processing Equipments & Technologies:

Pearling Machine

• Multi-crop pearler developed by CIPHET, Ludhiana and performance

• Evaluation of the machine completed.

• It is useful for the manufacturing of primary processed products

• Like grits, semolina and flour from Pearl millet and coarse cereals

• Fabrication of this machine results in the lowering of antinutrients like

• Phytate and tannins that are confined to epidermal layer of the grains,

thus ease in accessibility of various nutrients while consumption.

Convenience Products:

Processing technology for the manufacture of convenience mixes for Halwa and Upma

are optimized. These mixes can be utilized at home scale as well as for Institutional catering to

save time. Owe to their high protein, energy and minerals availability and also of instant nature,

they can be utilized in Mid-Day Meal and other feeding programmes for childrens. Pearl millet

pasta enriched with whey protein has been developed. Addition of hydrocolloids improved the

quality attributes of the product. Test marketing of these products indicate that the acceptability

of these products could further be improved if they are used in combination with wheat grits or

flour.

Instant Upma Dry Mix:

Application of optimized process of germination and roasting

By utilizing pearl millet semolina (PMS). High in energy (29.5% fat) and good amount of

protein (6.7%).

Enhanced the nutritional profile and organoleptic quality for the consumption of Millet crops

The prepared upma mix was found stable for six months at ambient conditions (20-35 °C) in

poly ethylene pouches (75μ).

24

Pearl Millet based Halwa Dry Mix:

Convinient food in the form of Instant halwa dry mix with a shelf life of 15 days to 3

months

To overcome the Problems of low shelf life, unattractive colour and higher

tannin/ Phenolics was solved by hydrothermal treatment

Soaking, steaming and Dehulling proves best to minimize antinutrients

150gm of pack takes 2-3 min heat treatment to serve 1.5times ca, double in P, 4 fold of

Fe, cu and 3 times Zn to that of wheat sooji halwa mix prepared in the similar manner.

Pearl millet based Pasta:

Milk-Millet Based Snack Foods:

Extrusion processing is promising technology for developing such composite snacks. Milk/ whey

Proteins have an edge over other food proteins because of superior functional properties like

gelation, emulsification and whipping as resultant product have attractive colour and flavour.

Liquid whey, skim milk, whey powder, casein and whey protein can be used in formulation of

wide range of snack foods with millets.

25

• Formulation and technology to produce protein-enriched extruded snack has been

completed.

• Milk protein preparations are used to developed protein-enriched snacks meant for

community nutrition

• Snacks are made by using Pearl millet, maize flour and SMP or WPC, fortified with

calcium and iron salts

• Processing technique yields an expanded product with higher protein & micronutrients

content and much less fat level

Millets in Bakery Products:

50% substitution of wheat flour with millet flour is quite acceptable in formulation &

manufacturing of bakery products. Complete exclusion of wheat flour for the development of

gluten free products is possible. Application of novel enzymes like trans-glutaminase may be

used as ingredient. Whey protein and SMP assist in reducing the fat level in millet based

formulations. Utilization of millet flours also help in retaining the moisture and check the

problem of staling

• Biscuits of highly acceptable quality is made from a formulation of composite dairy-

cereal mix consisting of whey protein concentrate, pearl millet flour and refined wheat

flour

• Optimized biscuits will provide 15% of calorie, 20% protein, 7.6% iron and 9% of daily

calcium requirement of RDA per 100 g of product.

Milk-Protein Enriched & Iron Fortified Pearl Millet Biscuits:

• Biscuits of highly acceptable quality is made from a formulation of composite dairy-

cereal mix consisting of whey protein concentrate, pearl millet flour and refined wheat

flour

• Optimized biscuits will provide 15% of calorie, 20% protein, 7.6% iron and 9% of daily

calcium requirement of RDA per 100 g of product.

• Haemoglobin (mg/dl) & ferritin concentration increased significantly by ~ 25% and 70%

in rats with normal iron status and animals with induced anaemia respectively.

26

• The Apparent digestibility coefficient of iron was greater for iron deficient animals

(49.55)% than for the animals with normal iron status (39.35%)

• Higher levels of iron retention (mg iron/animal/day) for anaemic animals (0.4) than

normal ones (0.31)

Barley Based Biscuits:

Millet Based Fermented Milk Beverage:

• The millet-milk based fermented food, widely consumed in Rajasthan, Haryana, Punjab

& Western UP

• Incorporation of millet enhances health benefits of fermented milk specially the

antioxidant potential and fiber content

• In addition to pearl millet (bajra), sorghum (jowar), barley, wheat or maize are also used

• The LAB cultures required for such products must possess amylolytic, proteolytic and

phytase reducing activity.

•

Pearl Millet based Beverage (Bajra Lassi):

• Suitable bacterial starter have been identified that can ferment milk as well as millet

solids

• Process of fermentation reduced the level of phytate and improved the bioavailability of

minerals

• Bajra lassi contained less than 1% fat, 75% reduced levels on phytate and polyphenols.

• Barley flour up to 60% level and WPC-70 @ 15%

flour level was found acceptable.

• The resultant biscuit contained 2.54 mg/100 gm β-

glucan.

27

• Probiotic Barley lassi with anti-microbial potential and higher β-glucan content was

developed

Milk-Millet Based Probiotic Food:

• Millet components perform number of functions in probiotic consortium

Provide fermentable substrates for growth of probiotic microorganisms

As prebiotics due to presence of non-digestible carbohydrates

• Malt and extracts of millet showed significant protective effect on L. plantarum & L.

acidophilus strains under acidic conditions

• Presence of certain compounds like fermentable sugar, free amino acid favour the

growth of probiotic microbes in millet based substrate

Barley-Milk Probiotic Beverage:

L. plantarum Lp9 had highest phytase activity as well as showed best potential to degrade

antinutritional factors.

Developed Barley-Milk based Fermented Product using L. plantarum Lp9 had an overall

acceptability score of 7.5 based on 9 point hedonic scale.

Barley-Milk based Fermented Product had probiotic count of 8.1 log cfu / ml on selective

medium.

Whey Mango Beverage:

Whey mango beverage is developed by using mango pulp, sugar, acid and whey together

with certain minor ingredients, and then thermally processing to make it shelf-stable at room

temperature: keeps well for not less than 3 months. Cost-effective processing techniques suitable

for entrepreneurs and industrial adoption. Delicious beverage with added nutrients like whey

proteins, lactose, minerals, carotene and vitamins.

Whey Jaljeera Drink:

Manufactured by mixing whey, sugar, salt, spices, condiments and minor

ingredients and then processing to make the product safe and stable at room

temperature: shelf-life, not less than 3 months.

Ideal refreshing drink with thirst-quenching ability; helps in better

rehydration of body.

28

Possesses natural ingredients that impart a unique flavour

Whey based Sports Beverage:

Whey Permeate either hydrolyzed or un-hydrolyzed is used as base for the preparation of

thirst quenching and sports beverage

Design Considerations include :

o Quick source of energy

o Electrolyte balance to replenish the loss of minerals

o Prevention of dehydration

o Unique flavour profile

o Buffering capacity

Shelf-life of 3 months at ambient temperature

Millet in Malted Composite Milk Food:

Process of malting/germination activates the enzymes present in cereals/millets, minimize

the levels of antinutritional components. In malted products, majority of nutrients are present in

pre-digested forms, hence serve as ideal ingredient for specialized food meant for infants,

weaning and aged persons. Malted milk food currently available are based on barley or wheat

extract and milk solids. However, there is substantial scope for developing malted milk food

based on malt obtained from millets. Finger millet & Pearl millet malt based malted milk food

appears to be quite promising

Innovative Composite Foods for Complementary Feeding:

Complementary food, commonly known as weaning

food, are semi-solid or solid food, used during transition of

infants from breast milk to adult diet.In the first year of life,

infants undergo for rapid growth and good nutrition is crucial.

Energy and nutritional requirements of infant after 6 months of

age, exceed what can be supplied by breast milk

alone.Technology for whey-pearl millet based, low cost

nutritious complementary food has been developed

• Whey & Skim milk blend in the ratio of 70:30 or 80:20

can be utilized for complementary food base material

• Germination of Pearl millet grains for 48 hr followed by

roasting decrease phytic acid level and also results in higher amylase activity.

• Optimum levels of pearl millet, barley malt extract and maltodextrin in the

complementary food is 20 %, 15 % and 5.7% respectively

• The product developed was readily reconstitutable and at 9% level of reconstitution, it

was highly acceptable

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29

• The product was nutritionally superior in terms of minerals, protein and digestibility

• Protein, moisture, ash, carbohydrate and microbial quality was according to PFA rules

(2008) for milk-cereal based complementary foods.

Iron & Zinc Fortified Weaning Mix:

Processing treatments viz. germination, pearling and extrusion processing decreased the

antinutritional factors and increased the in-vitro protein and starch digestibility

significantly. Extruded pearl millet flour was the best material for the development of

nutrimix.

60 % pearl millet extrudate, 4% WPC-70, 16% SMP & 20% sugar were optimum levels in

formulation.

Among the Iron salts, (ferric ammonium citrate) @5.5mg/100gm and zinc salt (zinc

sulphate) is suitable for fortification of nutrimix.

Nutrimix packed in aluminium laminates was more stable than laminates at 450C

(PP/Metalized PE/ LDPE).

Whey Protein Enriched Extruded Snacks:

Technology for whey-pearl millet based, low cost

nutritious complementary food was developed.

Product possess more than 12% protein and could

be easily reconstituted in water or milk.

Weaning mix was prepared from malted and extruded

pearl millet and barley flours using

skim milk powder (SMP) 25%, WPC-70 5%, sugar 6%

and refined vegetable oil 4 ml 100 g-1

mix. The

optimized level of ingredients was PME 20.77%,

PMME 7.39%, BE 20.99%, BME 6.53% with 81.3%

desirability

30

Salient Features:

Processing treatments given to pearl millet reduced the phytate level (by 10%)

Optimum formulation obtained is 3% Pearl Millet Flour, 7.68% sugar and 0.2%

pectin

The shelf life of the product under refrigeration (5-7°C) was 18 days

Pineapple flavour adjudged the best among the 3 flavours tested

Consumer responses indicated that the product is acceptable and will be successful, if

commercialized

Cost of production: Rs. 6.15/ 100 g

Veterinary camp organized in project activities at Amritpur Kalan village of Karnal

IDA conference in Manakshah convention centre, Dhaula Kuan, New Delhi held on 2-5

February, 2012

Extrusion processing intervention has been utilized to

develop low cost weaning nutrimix that is fortified

with highly bioavailable iron and zinc salts to

alleviate the problem of malnutrition. High protein

and low fat extruded pearl millet based snacks was

developed.

31

Indian Agricultural Scientists and Farmers congress held at Bioved instt of research &

Technology, Allahabad on 18-20 feb, 2012

SAU and ICAR institutes interface held at NDRI, Karnal

Developed products were displayed in exhibitions organized at Dairy Mela at NDRI, Karnal

during 25-27 February, 2012

Exhibit research products at 83

rd General meeting of ICAR, New Delhi on 6

th March, 2012

One day interface On milk quality assurance and dairy based health foods with Punjab

halwai association organized by NAIP on 3rd

October, 2013

32

Developed products were displayed at NDRI in national dairy fair in 2013 and bagged first

prize in exhibition

Participated and exhibit millet based products in Global

Consultation on millets promotion held at DSR, Hyderabad

(Andhra Pradesh) from Dec 18-20, 2013

Exhibit the products at state level Kissan mahasammelan organized by Haryana govt at

Jhajjar on 19th

Jan, 2014

33

Afro-Asia summit on millets promotion held at Hotel Kimpenski Ambience, New delhi

Developed products were displayed in national dairy fair organized by NDRI on 25-27, Feb

2014 and bagged first prize

Compendium, Brochures designed for NAIP trainings and workshops

34

6. Innovations

(Describe about the innovations and their impacts, one page each, please be clear about

innovation concept and describe only innovation(s) in brief)

Establishment of primary processing line by modifying a pearler & optimized unit

operations for Pearl millet & Barley milling

Extrusion processing for Development of Protein-enriched (13% protein) Extrude

snacks from Pearl millet with low phytate level

Barley based probiotic sweetened beverage with probiotic LAB cultures

Isolation and characterization of 18 strains of Probiotic dairy yeast from different

dairy products

Formulation and process for Nutritionally enhanced biscuits (protein & iron fortified)

for community feeding

Phytase activity exhibiting 4 LAB cultures for Milk-Whey-Cereal beverages

fermentation

Instant mixes for Halwa & Upma with excellent reconstitutional and storage

characteristics

Microwave application optimization for lipase inactivation & shelf-life enhancement

of Pearl millet flour

Process for utilization of Whey (70%)-pearl millet-barley-skim milk based

complementary food meeting PFA requirements

Suitable varieties of Pearl millet & Barley for value addition

35

Process for development of a Whey-Skim milk blend for product development

(containing 70:30 Whey & Skim milk)

7. Process/ Product/Technology Developed

(List partner-wise major Process/ Product/Technology developed and their outcome in

quantifiable terms)

S. No. (Process/Product/Technology

Developed

Adoption/ Validation/

Commercialization, etc.

Responsible Partner

1. Whey Jaljeera Beverage M/s Gangol Sahkari Dugdh

Utpadak Sang Ltd, Meerut

CEO, Hisar Jind Co-op Milk

Producers Union Ltd., Jind

Business Planning and

Development (BPD)

unit, NDRI, Karnal

2. Technology of Bajra Lassi M/S DKS Incorporate, Hissar Business Planning and

Development (BPD)

unit, NDRI, Karnal

3. Whey Protein Enriched Iron

Fortified Bajra Biscuits

M/S Shree Shivani Agro Ltd,

indore-452006

Business Planning and

Development (BPD)

unit, NDRI, Karnal

4. Barley Based Biscuits NDRI, Karnal

5. Whey Protein Enriched Bajra

Snacks

NDRI, Karnal

6. Whey Skim milk- Millet based

Complementary Food

NDRI, Karnal

7. Whey Mango Beverage NDRI, Karnal

8. Whey Protein enriched millet

based „Nutrimix‟

NDRI, Karnal

9. Whey Sports Beverage NDRI, Karnal

10. Ready-to-cook Barley Based

Vermicelli (Kheer) Mix

NDRI, Karnal

11. Pearl-millet Based Fermented

Composite Yoghurt

NDRI, Karnal

12. Instant Upma Dry mix CIPHET, Ludhiana

13. Pearl millet based Halwa Dry

mix

CIPHET, Ludhiana

8. Patents (Filed/Granted)

S.

No.

Title of Patent Inventor(s) (Name &

Address)

Filed/Published/G

ranted (No./Date)

Responsible

Partner

36

1 “Iron fortified biscuits

from a composite dairy-

cereal mix”.

Latha Sabikhi, Ashish

Kumar Singh, Devang

Kumar Jani and K.S.

Gayathri

Filed

AB/YSR/ITMU/75

Dated: 16/04/2012

NDRI, Karnal

9. Linkages and Collaborations

S. No. Linkages developed

(Name & Address of

Organization)

Date/Period From-To Responsible Partner

1. Arpana Research and

Charities Trust, Madhuban

(Karnal)

2. Society for Innovation in

Entrepreneurship in Dairying

(SINED), NDRI, Karnal

3. Marvel Foods Pvt. Ltd.

Mumbai

4. Anmol Mahila Dughdh

Samiti, Amritpur Kalan

(Karnal)

5. Danone India Pvt. Ltd.

Gurgaon

July 13-14, 2011 NDRI, Karnal

6. All India Coordinated

Research Project on Pearl

Millet Improvement, Mandore

(Jodhpur) and Agriculture

research Station of RAU

Durgapura (Jaipur)

7. Khadi & Gamodyog Samit,

Narayangarh (Ambala)

8. ADHAR, NGO, Shongi near

Shimla

9. ICRISAT, Patancheru,

Hyderabad

10. Jeev Mantra, a NGO, New

Delhi

July 13-14, 2011 NDRI, Karnal

37

11. Nirmal Dhara Mahila Dugdh

Samiti, Taprana

12. Paradada –Pardadi, a NGO,

New Delhi

13. Tetra Pak India Ltd., Pune

14. Dr. Amreek Singh Cheema

Foundation Trust, Chandigarh

15. Shagun Seeds Pvt.

Ltd.,Lucknow

16. NRC Sorghum, Hyderabad

17. Britannia India Pvt. Ltd. New

Delhi

10. Status on Environmental and Social Safeguard Framework

(Please see NAIP website for clarity on the subject)

Not Applicable

11. Constraints, if any and Remedial Measures Taken

12. Publications (As per format of citation in Indian Journal of Agricultural Sciences)

A. Research papers in peer reviewed journals

S. No. Authors, Title of the paper,

Name of Journal, Year, Vol. & Page No.

NAAS

Ratings

Responsible

Partner

1. Yadav, .D.N., Balasubramanian, S., Kaur, J, Anand, T and

Singh, A.K. 2011.Optimization and shelf-life evaluation of

Pearl millet based halwa dry mix. Journal of Food Science

& Engineering, 1(4):313-32.

CIPHET,

Ludhiana

2. Basu Sandeep, Tomar S.K, Mandal, S, Hati S, Ali B, Singh

AK, Arora S and Mohanty AK (2011) A study on

antimicrobial activity and antibiotic susceptibility of phytate

and starch degrading lactic acid bacteria isolated from

indigenous cereal based fermented milk product “raabadi”

Indian J. Dairy Sci. 64(1):27-32.

4.8 NDRI,

Karnal

3. Kaur, K.D.; Jha, A., Sabikhi, L. and Singh, A.K. 2012. 6.9 NDRI,

38

Significance of coarse cereals in health & nutrition: a

review. Journal of Food Science & Technology

(Published online on 25th

January, 2012)DOI.

10.1007/S13197-011-0612-9

Karnal

4. Yadav, D. N.; Balasubramanian, S.; Kaur, Jaspreet; Anand,

T. & Singh, Ashish Kumar. 2012. Non-wheat pasta based

on pearl millet flour containing barley and whey protein

concentrates. Journal of Food Science & Technology,

(Published online 7th

July, 2012 DOI 10.1007/s13197-012-

0772-2).pp 1-8.

6.9 CIPHET

5. Yadav, D.N.; Kaur, J, Anand, T and Singh, A.K. 2012.

Storage stability and pasting properties of hydrothermally

treated pearl millet flour. International J. of Food Science

& Technology (Published online doi:10.1111/j.1365-

2621.2012.03131.x). vo. 47(12): pp 2532-2537.

7.5 CIPHET

6. Yadav, D.N.; Kaur, J, Anand, T and Singh, A.K. 2012.

Improved storage stability of pearl millet flour through

microwave treatment. Agricultural Research, 1 (4), pp

399-404

CIPHET

7. Balasubramanian S., Kaur, Jaspreet and Deepak

Singh.2011. Optimization of weaning mix based on malted

& extruded Pearl millet and Barley. Journal of Food

Science & Technology. Pp 1-9.

6.9 CIPHET

8. Balasubramanian S., Yadav, D.N, Kaur, Jaspreet and

Anand, T. 2012.Development and shelf life evaluation of

Pearl millet based upma dry mix. Journal of Food Science

& Technology. Pp 1-8.

6.9 CIPHET

9. S. Balasubramanian, Sharma R., Kaur J., & Bhardwaj N.

(2011). Characterization of modified pearl millet

(Pennisetum typhoides) starch. Journal of Food Science

and Technology,DOI:10.1007/s13197-

10. Kaur, K.D. Jha, A., Sabikhi, L. and Singh, A.K. 2012.

Significance of coarse cereals in health & nutrition: a

review. Journal of food science and Technology. Pp 1-13.

6.9 NDRI,

Karnal

11. Yadav, D.N., Navnidhi Chhikara, Tanupriya Anand,

Monika Sharma and Ashish K. Singh. 2014. Rheological

quality of Pearl millet porridge as affected by grits size.

Journal of food science and Technology. Pp 1-7.

CIPHET

12. Deep N. Yadav, Tanupriya Anand, Navnidhi and Ashish

Kumar Singh. 2014.Co-extrusion of Pearl millet-whey

protein concentrate for expanded snacks. International

Journal of Food Science & Technology.

7.24 CIPHET

39

Doi:10.1111/ijfs.12373.vol. 49(3): pp 840-846.

13. Sangita ganguly, M.H. Sathish Kumar, A.K.Singh and

Latha Sabikhi. 2013. Effect of heat treatment on nutritional

profile of a composite dairy-cereal substrate. Vo. 66(6):pp

NDRI,

Karnal

B. Books/ Book chapters/ Abstracts/ Popular articles, Brochures, etc.

S.

No.

Authors, Title of the papers

Name of Book/ Seminar/ Proceedings/Journal, Publisher, Year,

Page No.

Responsible

Partner

Book Chapter

1. International

Narender Raju, P., Singh, R. R. B. and Singh, A. K. (2010). Indian

Traditional Fermented Dairy Products. ISEKI, Erasmus Mundus,

Europe (Communicated).

NDRI,

Karnal

2. National

Dharam Pal and Narender Raju, P. (2011). Functional Indian Traditional

Dairy Products. In Functional Dairy Foods: Concepts and Applications,

S.K. Tomar, R. Singh, A.K. Singh, S. Arora and R.R.B. Singh (ed),

Satish Serial Publishing House, Azadpur, Delhi. Pp: 53-58.

NDRI,

Karnal

Popular Article

3. Minz, P.S., Sharma, A.K. and Raju, P.N. (2012). Automatic food quality

evaluation using computer vision system – A framework. Beverage and

Food World. Vol. 39(3): 23-26.

NDRI,

Karnal

4. Khetra, Y., Raju, P. N., Hati, S. and Kanawjia, S.K. (2011). Health

benefits of traditional fermented milk products. Indian Dairyman. Vol.

63(9): 54-60.

NDRI,

Karnal

Compendium

5. Singh, A. K., Raju, P. N., Tomar, S.K. and Arora, S. (2011). Design

considerations for developing composite dairy foods based in milk and

millets. Lecture Compendium of National Training on “Basic and

Applied Approaches in Designing of Dairy-based Nutraceuticals

and Functional Foods” sponsored by National Agricultural Innovation

Project (NAIP), ICAR, New Delhi and organized by Dairy Technology

Division of NDRI, Karnal Pp: 97-103.

NDRI,

Karnal

6. Raju, P. N. and Singh, A. K. (2011). Strategies for the development of

low-calorie foods. Lecture Compendium of National Training on “Basic

NDRI,

Karnal

40

and Applied Approaches in Designing of Dairy-based

Nutraceuticals and Functional Foods” sponsored by National

Agricultural Innovation Project (NAIP), ICAR, New Delhi and

organized by Dairy Technology Division of NDRI, Karnal Pp: 25-32.

7. Raju, P. N. and Singh, A. K. (2011). Additives for Dairy Products with

Special Reference to Legal Aspects. Lecture Compendium of Short

Course on “Technological and Safety Aspects of Dairy Processing”

for Professionals of M/s Nestle India Pvt. Ltd., Gurgaon organized by

Dairy Technology Division, NDRI, Karnal, Pp: 96-104.

NDRI,

Karnal

8. Singh, Ashish Kumar, Raju, P. N., Singh, RRB. 2011. Technological

aspects of composite dairy foods based on millets. Compendium of

Winter School on “Technological advances in novel dairy foods”. Pp

135-140.

NDRI,

Karnal

9. Ahuja, Kunal, Singh, Ashish Kumar, Tomar, Sudhir. 2011. Prospects of

Milk-Cereal Based Fermented Milk Products. Compendium of

Winter School on “Technological advances in novel dairy foods”.

NDRI,

Karnal

13. Media Products Developed/Disseminated

S.

No.

CD, Bulletins, Brochures,

etc. (Year wise)

No. of Copies Distribution Responsible

Partner

1. Technical Bulletin (2) 1000 copies each 500 each NDRI,

Karnal

2. Project Brochures (1) 1000 copies 650 NDRI,

Karnal

3. Role play of nutritional

quality of milk, milk by-

products, coarse cereals,

millets

Ten sessions were

organized in the

rural areas of Karnal

The programme was

attended by more

than 600 persons

The programme

was attended by

more than 600

persons.

4. Primary Processing of Pearl

millet and barley (CD)

10 Distributed in

AICRP on

improvement of

pearl millet

workshop

CIPHET,

Ludhiana

5. Recommended Dietary

Allowances (RDA) Chart

for creating awareness

among masses

1000 345 NDRI,

Karnal

41

6. Development of website

www.compositefoods.com

and also create a webpage

on facebook (composite

foods)

01 NDRI,

Karnal

7.

14. Meetings/Seminars/Trainings/Kisan Mela, etc. organized

S. No. Details of

Meetings/Seminars/

Trainings, etc.

Duration

(From-To)

No. of

Personnel

Trained

Budget

(`)

Organizer

(Name & Address)

1. Three days trainings on

“Composite dairy Foods”

August 6th

-

8th

, 2010

14 1500.00 Dr. A. K. Singh. Dr.

Gopal Sankhla, Dr. P.

N. Raju, Scientist,

NDRI, Karnal

2. Training on manufacturing

of bakery products to 5

staff members of District

Jail, Karnal

Sept 2013 05

3. One day training

programme on

„manufacture of Paneer,

whey drink and dahi

manufacture‟,

NDRI,Karnal

Sept 4,

2010

18 5000.00 Dr. Gopal Sankhla

4. Three days trainings on

“Composite dairy Foods”

November

20th

-22nd

,2010

12 1000.00 Dr. A. K. Singh. Dr.


N. Raju, Scientist,

NDRI, Karnal

5. One day workshop on

“Entrepreneurship

Development Programme

(EDP) on Composite Dairy

Foods at NDRI, Karnal

June 18-23,

2011

08

participants

Dr. A. K. Singh, DT

Div., NDRI, Karnal

6. Annual Review Workshop

of NAIP Component-2

“Production-to-

Consumption: A value

chain approach”.

26-27th

March,

2012.

110

participants

40,000/

-

Dr. A. K. Singh.

NDRI, Karnal

7. Training programme for

the members of “Nirmal

Dhara Dugdh Samiti”

5th

July,

2012-30th

September,

11

participants

20,000/

-

Dr. Ashish Kumar

Singh, NDRI, Karnal

& project team

http://www.compositefoods.com/

42

2012

8. Training programme for

SHG and Disabled persons

10th

November,

2012 -

continue

12

participants

15,000/

-

Dr. Ashish Kumar

Singh, Dr. P. N. Raju

& Team

9. Dr. M. Y. Kurtu, Associate

Professor from Ethiopia

under C.V. Raman Fellow-

2012

26.11.12 -

01.12.12

One

foreign

participant

Nil Dr. Ashish Kumar

Singh

10. Enrolled Seven Women

Entrepreneurs from Karnal

District to undergo Hands

on Training on Composite

Bakery Products for a

period of three months

15th

April

to 15th

July,

2013

07

participants

Dr. Ashish Kumar

Singh

11. Four days „Hands on

Training on Technological

Aspects of Composite

Dairy Foods held on. The

programme was attended

by entrepreneurs of

Haryana, Uttarakhand,

Delhi, Punjab, Himachal

Pradesh, Madhya Pradesh

and Rajasthan.

23-27th

April, 2013

Dr. Ashish Kumar

Singh

12. Two training session on

composite dairy food

preparation for woman

including preparation of

whey based beverage and

preparation of millet based

biscuit

34

participants

Dr. Ashish Kumar

Singh

15. Participation in Conference/ Meetings/Trainings/ Radio talks, etc.

S. No. Details of Meetings/Seminars/

Trainings/Radio talk, etc.(Name

&Address)

Duration

(From-To)

Budget

(in

lakhs)

Participant

(Name & Address)

43

1. National Seminar on Dairy Industry,

organized by NNS Media group in

New Delhi

Augut 8,

2009

Dr. A.K.Singh

2. One week training programme on

„Microencapsulation methods for

Food and Biotechnological

Applications organized by CIPHET,

Luchiana

Jan 5-

11,2010

0.25 Dr. S.K.Tomar

3. International conference on

‟Optimizing Buffalo productivity

through conventional and novel

technologies at NAAS Complex,

New Delhi

Feb 1-4,

2010

0.02 Dr. Gopal Sankhla

4. Sustaining Food Supply, Agro

Biodiversity and Rural Livelihoods

(SFARL - 2010), Faculty of

Agriculture, Annamalai University,

Tamil Nadu

February 18-

19, 2010

0.15 Dr S. Balasubramanian

5. Conduct two day training

programme on‟ Aspects related to

nutritional labeling & clinical trails

of foods‟under NAIP Project, NDRI,

Karnal

Feb 19-

20,2010

0.04 Dr. Ritu Trivedi, Sr.

Sci., CDRI, Lucknow

6. One day seminar cum training on

“Extrusion Processing Science &

Applications” organized jointly by

M/s Assocom-India Pvt. Ltd., New

Delhi, Maharana Pratap University

of Agriculture and Technology,

Udaipur and Kansas State

University, USA

June 17-18,

2010

0.15 Dr. P. N. Raju,

Scientist, DT Division,

NDRI, Karnal

7. Brain Storming Session on

Livestock and Poultry Production

Policies for Andaman and Nicobar

Island organized by Central

Agricultural research Institute

(CARI), Port Blair

June 20-21,

2010

0.36 Dr. A.K Singh, Sr.


NDRI, Karnal

8. National Workshop on “Food

Safety and Standard Act-The Step

Forward” at India Habitat Centre,

New Delhi.

15th

July,2010

nil Dr. A.K Singh, Sr.


NDRI, Karnal

44

9. Attended two days seminar on

“ICAR –Industry Interface on

Technology Transfer” organized

by ITMC section of ICAR at NASS

Complex, Pusa Road, New Delhi.

July 28-

29,2010

0.026 Dr. A.K Singh, Dr.


N. Raju, Sr. Scientist,

NDRI, Karnal

10. International Conference on

“Agriculture Education and

Knowledge Management” at

Agartala.

August 24-26

,2010



NDRI, Karnal

11. All India Seminar on “Engineering

Interventions to enhance income

of small and marginal farmers,”

IEI and ISAE, Delhi

September

29-30, 2010

0.04 Dr S. Balasubramanian,

Senior Scientist, DT

Division, NDRI,

Karnal

12. One workshop of NAIP at NDRI,

Karnal

5th

October,

2010

0.17

Dr.A.K.Singh

13. One day seminar on “The Value of

Local Industry & International

Academia in Creating Nutritional

Solutions in India” jointly

organized by National Soybean

Research Laboratory, USA & Soy

Food Promotion & Welfare

Association, India

5th

October,

2010


Scientist DT Division,

Dr. Sumit Arora,

Senior Scientist , DC

Division,

Dr. Suman Kapila,

Senior Scientist ABC

Division, NDRI,

Karnal

14. One Day National Seminar at NIRD,

Hyderabad on “Prospects of

Development of Pearl Millet based

composite dairy foods with Novel

health Benefits”

November

12-13, 2010


Scientist,

Dr. P. N. Raju,

Scientist DT Division,

NDRI, Karnal


Hyderabad on “Prospects of



health Benefits”

November

12-13, 2010

Dr S. Balasubramanian

CIPHET, Ludhiana


Hyderabad “Prospects of



health Benefits”

November

12, 2010


Scientist, Dr. P. N.

Raju, Scientist DT

Division, NDRI,

Karnal


Traditional Food (ICTF, 2010),

Pondicherry University.

December

01-03, 2010

0.24 Yadav, D.N.,

Balasubramanian, S.,

Kaur, Jaspreet and

45

Anand Tanupriya,

CIPHET, Ludhiana

18. Demonstration and video filming of

extrudates preparation from pearl

millet using single screw extruder

for CNBC Awaaz television

channel.

2 January,

2011

Nil Dr S. Balasubramanian

CIPHET, Ludhiana

19. one week training programme on

“Microencapsulation methods for

Food and Biotechnological

Applications” organized by Central

Institute of Postharvest Engineering

& Technology, Ludhiana

January 5-11,

2011



Dr. Sudhir Kumar

Tomar, Senior

Scientist,

NDRI, Karnal

20. 45th

Annual convention of ISAE &

International symposium on water

for agriculture, COA, Dr. PDKV

Campus. Maharashtra.

January 17-

19, 2011

0.12 Dr S. Balasubramanian

CIPHET, Ludhiana

21. INAE National Symposium on

“Emerging Innovative

Technologies for Assurance of

Quality and Safety in Processed

Foods” (FoQSAT2011), IIT,

Kharagpur

February 24-

25, 2011

0.17 Ms. Harsh Gurditta

(Research Associate)

and Ms. Anjuman

(SRF)

22. 46th

Annual Pearl Millet workshop

of the All India coordinalted pearl

millet improvement project held at

CCSHAU, Hisar

March 12-

14,2011

Dr. Gopal Sankhla, Dr.

A.K.Singh

23. Global sympoosiumon ready to eat

foods: opportunities for R & D,

Entrepreneurship and market,

Hyderabad organized jointly by

ICRISAT, Patencheru, ASSOCOM-

INDIA, New Delhi and MOFPI.

March 25-

27,2011

Dr.A.K.Singh

24. National seminar on‟Recent

advances in the developments of

fermented foods‟ at BHU, Varanasi

April 8-

9,2011

0.02 Dr. Latha Sabikhi

25. 46th

Annual Pearl millet workshop

of the All India Coordinated Pearl

millet Improvement Project held at

CCSHAU, Hisaar

March 12-14,

2011

Dr. A.K.Singh

26. Global Symposium on “Ready-to- 25-27th

April,

46

Eat Foods: Opportunities for

R&D, Entrepreneurship and

Markets” organized by ASSOM-

India & ICRISAT, at Hyderabad

2011

27. Second International Training

Course: Pearl Millet Improvement

& Seed Production at ICRISAT,

Patancheru

3rd

May,

2011

28. Brainstorming Session on

“Integration of Millets in Fortified

foods” at NASC Complex,New

Delhi under the agies of NAAS

(India)

13th

May,

2011

0.026 Dr. A.K.Singh

D T. Division

NDRI, Karnal

29. 5th

National Seminar on “Multi-

Sectoral Innovations For Rural

Prosperity” Organized by Society

for Community Mobilization for

Sustainable Development” held at

NDRI, Karnal

19-21 may

2011

0.02 Dr. Latha Sabikhi

30. First Convocation of National

Academy of Dairy Science and

National Symposium on “Probiotic

Dairy Foods for Human Health”

held at NDRI, Karnal

1st June , 2011

0.02 Ms. Harsh Gurditta

Ms. Anjuman

Ms. Kiran Bala

31. Cattle Health Camp, Amritpur

Kalan, Karnal

12th

August

2011

32. National Training on “Project

Formulations, Risk Assessment,

Scientific report writing and

presentation” organized by Dept. of

Agricultural Engg. Of IARI, New

Delhi

26-30th

September

2011

0.025 Dr. A.K.Singh

D T. Division

NDRI, Karnal

33. Scientist-Industry-Farmers Interface,

NDRI,Karnal

28th

September

2011

34. National Seminar on “Functional

Foods: Managing Health in the

Modern Age” organized by Sardar

Patel University, Vallabh Vidya

Nagar

7-8th

October,

2011

35. International Conference on “Issues

for Climate Change, Land use

8-10

October,

Yadav, D.N.,

Balasubramanian, S.,

47

Diversification and

Biotechnological Tools for

Livelihood Security” at Sardar

Vallabhbhai Patel University of

Agriculture & Technology, Meerut;

Improved storage stability of pearl

millet flour using microwave

treatment and Non-wheat pasta

based on pearl millet flour

containing barley and whey protein

concentrate

2011. Kaur, Jaspreet and

Anand Tanupriya and

AK Singh

36. Kissan Mela, IVRI, Bareili,

Izatnagar

18-20

october,

2011


Functional Dairy Foods (ICFDF

2011) at National Dairy Research

Institute, Karnal; Extrudates from

pearl millet-whey protein

concentrate blend” and

“Development of Weaning mix from

extrudates of plain and malted pearl

millet and barley

Nov 16-19,

2011

Yadav, D.N., Kaur,

Jaspreet and Anand

Tanupriya and AK

Singh


Functional Dairy Foods (ICFDF

2011) at National Dairy Research

Institute, Karnal

Nov 16-19,

2011

0.035 Ms. Harsh gurditta

39. Attended International Seminar 65

OTAI Annual Convention,

International Seminar & Expo Oils,

Fats & Oleo-Chemicals 3-5 Dec

2010, New Delhi-110019

Dec 3-5,

2011

0.18 Dr. A.K Singh,

Dr. A .A. Patel, Head,

D T. Division

NDRI, Karnal

40. NRDC-ASSOCHAM Industry Get-

together and Seminar on “Agro,

Agri-Processing and Dairy

Technologies”, Ahmadabad

16th

December,

2011

41. National Conference of KVK,

MPUAT, Udaipur

December

22-23, 2011

0.10 Dr. A. K. Singh

D T. Division

NDRI, Karnal

42. Kissan Mela, CIRB, Hisar 1st feb 2012

43. Dairy Industry Conference

organized by IDA, Dhoula Kuan

New Delhi

2-5th

February,

2012

44. 14th Indian Agricultural Scientist 18-19 feb, 0.20 Dr. A.K.Singh

48

Congress, Allahabad, UP 2012 Dr. Gopal Sankhla

45. Rabi Kisan Mela, CSSRI, Karnal 1st March

2012

46. Kisan Mela, Raipur March 2-4,

2012

0.30 Dr. A.K.Singh

Dr. Gopal Sankhla

47. 83rd

Annual General Meeting of

ICAR, New Delhi

6th

March

2012

48. Deliver lecture on‟Application of

high pressure in food processing‟ in

workshop organized under the agies

of NAIP, Component-4 at CIFT,

Cochin

March 12,

2012

0.20 Dr.A.K.Singh

49. Global Conference on Women in

Agriculture, IARI, New Delhi

13-15 March

2012

50. Kisan Mela, SKUAST, Jammu 19-20 March,

2012

51. 4th

Annual workshop of NAIP

Component-2, NDRI, Karnal

26-27th

March 2012

Dr. A.K.Singh

52. First Indo US International

Conference on „polymers of

Packaging Application‟, Organized

by Centre for Nano Science & Nano

Technology, Mahatma Gandji

University, Kerela

March 31-

April 02,

2012

0.28 Dr. P.N.Raju

53. SAARC Regional Training

Programme on “Quality Control of

Milk during Production,

Processing and Marketing and

Introduction to Novel

Technologies for Dairy Product

Diversification” NDRI, Karnal

9-18th

April,

2012

Nil Dr. A.K Singh, Sr.


Raju, Dr. Sumit Arora,

Dr. S.K. Tomar

NDRI, Karnal

54. Two days Indo-New Zealand

Workshop on “Food &

Agriculture” at NDRI, Karnal

organized by the Department of

Science & Technology (DST) in

collaboration with Ministry of

Science and Innovation,

Government of New Zealand.

25-26th

May,

2012

Nil Dr. A.K Singh, Sr.


Raju, Dr. Sumit Arora,

Dr. S.K. Tomar ,NDRI,

Karnal

55. NAIP C-2, CAC Meeting at NASC

Complex, New Delhi

July 18-

19,2012

0.026 Dr.A.K.Singh

56. SAU-ICAR-CII Northern region Sept 4, 2012 0.03 Dr. A.K.Singh

49

meet at CCSHAU, Hisar Dr. Gopal Sankhla

57. Interface with Punjab Halwai

Association at Central Institute of

Post Harvest Engineering &

Technology, Ludhiana

3rd

October,

2012

0.04 Dr. A.K Singh, Dr. S.

K. Tomar, NDRI,

Karnal

58. National Seminar on “Engineering

Interventions and Innovations for

Opportunities and Challenges in

Indian Agriculture” organized at

PAU, Ludhiana, Poster entitled

“Processing technologies for pearl

millet based value added products”

Oct 4-5,

2012

Yadav, D.N.,

Navnidhi, Anand

Tanupriya and AK

Singh

59. ICAR-SAU-Development Agencies-

Farmers Interactive Meet at NDRI,

Karnal

8th

October,

2012

Nil Dr. Ashish Kumar

Singh

D T. Division

NDRI, Karnal

60. National Consulting Meeting

“Improving Food and Nutritional

Security by Mainstreaming

Coarse Cereals into Public

Funded Programmes” organized

by Assocom-Indian in collaboration

with IARI, New Delhi at NASC

Complex, New Delhi

12th

October,

2012



NDRI, Karnal

61. ASEAN-India Agriculture Expo &

ASEAN-India Agriculture Minister

meet organized by DKMA, New

Delhi at NASC Complex, New

Delhi

17-19th

October,

2012

0.026 Dr. A.K Singh, Dr.

Gopal Sankhla, DT

Division, NDRI,

Karnal

62. Annual NDRI-Industry Meet 1st

December,

2012

nil

Dr. A.K Singh, NDRI,

Karnal

63. National Workshop on

“Recapturing Millets for Health &

Management of Diseases”

organized by UAS, Dharwad

2-3rd

December,

2012

64. 6th

National Conference of KVK

organized by JNKV, Jabalpur

3-5th

December,

2012

0.045

Dr. A.K.Singh

65. International conference on „Food

processing and development of Uttar

Pradesh: Preparing a roadmap with

special reference to Eastern U.P. at

Dec 27-28,

2012 0.10

Ms. Kiran Bala, Ms.

Apramita Devi, Ms.

K.P. Indumathi

50

Centre of Food Technology,

University of Allahabad, Allahabad

66. M Participated in International

Conference on Conference on

“Innovation in Food Processing,

Value Chain Management and

Food Safety (IFpvs)” organized by

NIFTEM, Kundli (Sonipat)

10-

12th

January,

2013.

Dr. Latha Sabikhi and

Sangita Ganguly

D T. Division

NDRI, Karnal

67. Annual workshop of NAIP held at

NASC Complex, New Delhi

March 11-

12,2013

Dr.A.K.Singh

68. NAIP C-2,CAC Meeting March 16,

2013

Dr. A.K.Singh

69. NAIP C-2,CAC Meeting, NDRI,

Karnal

March

19,2013 0.46

Dr.A.K.Singh

70. Inauguration of zonal technology

unit in NAIP

April12,2013 0.025

Dr.A.K.Singh

71. Attend the PMEC meeting of NAIP,

New Delhi

May 3, 2013 0.02

Dr.A.K.Singh

72. Participated in “Agri-Tech

Investors Meet” organized by

NAIP at NASC Complex, New

Delhi and show-cased our

products/technologies.

18-19th

July,

2013

0.06 Dr.A.K.Singh

73. Participated in ……training

programme organized by NAARM,

Hyderabad

August 1-

7,2013

0.25 Dr.A.K.Singh

74. Attended meeting on „Repeat study

on post harvest losses in

horticulture, livestock & fisheries‟ at

NASC Complex, New Delhis

August 29,

2013

0.025 Dr.A.K.Singh

75. 7th

Asian conference on lactic acid

bacteria, New Delhi

Sept 8,2013 0.026 Dr.A.K.Singh

76. Agri Business event of NAIP, New

Delhi

Oct 19, 2013 Dr.A.K.Singh

77. Deliver a lecture on „HHP of Milk &

Milk products‟during national

training programme organized by

Central institute of fisheries

technology, Cochin

Oct 25, 2013

78. Dairy Summit 2013, conference on‟

Innovation & value addition for

Nov 9-10,

2013

0.03

0.26

Dr. P.N.Raju &Dr.

Shaik Abdul Hussain

51

sustainable dairy development:

Focus on production, processing &

marketing‟Hyderabad

79. International symposium on Frontier

Discoveries and Innovations In

Microbiology And Its

Interdisciplinary Relevance

(FDMIR-2013) from organized by

AMI, MDU and NIFTEM at

M.D.U., Rohtak; poster “Quality

Evaluation and Shelf Life Study of

Vegetable Blended Wheat Pasta”

November

17-20, 2013

Yadav, D.N.,

Navnidhi, and Anand

Tanupriya

80. Participated in “Global

Consultation on Millets Promotion

for Health & Nutritional Security”

organized by Directorate of

Sorghum Research (DSR), Society

for Millet Research, Hyderabad

Dec.18-20,

2013

0.70 Dr. A.K Singh, Dr. S.

K. Tomar, Dr. Gopal

Sankhla, Ms. Kiran

Bala, Mr. Ajay Singh,

NDRI, Karnal

81. Attended meeting convened by

Agriinnovative foundation on

„valuation & pricing of agricultural

technologies‟ New Delhi

Dec 26,2013 0.025 Dr.A.K.Singh

82. Visit at NBRI and attend

consultation meeting organized by

AIF, Lucknow

Dec 29-31,

2013

0.15 Dr.A.K.Singh

83. International conference on

Emerging Food Safety Risks:

Challenges for Developing

Countries and Workshop on Food

Safety & Quality; poster

Rheological Quality Of Pearl Millet

Porridge As Affected By Grits Size

January 9-11,

2014

Deep N. Yadav,

Navnidhi, Tanupriya

Anand

84. Participated in Mentor counseling

organized by Ministry of labour and

employment, Govt. of India , New

Delhi-110001

Jan 27,2014 Nil Dr.A.K.Singh

85.

LokLF;o/kZd xq.kksa ls

ifjiw.kZ lexz nqX/k [kk| mRikn”

D.N. Yadav, Navnidhi,

Tanupriya Anand.

86. Attended Asia Africa Agribusiness

forum organized by FICCI at Hotel

Kempinski Ambience. New Delhi

-

Feb 4-6,2014 0.03 Dr.A.K.Singh

87. Annual workshop-2014, component-

2 at NASC Complex, New Delhi

Feb 21-22,

2014

0.06 Dr.A.K.Singh

Radio Talk

52

88. Telecast “Bajra aur Jo ke kurkure”

on CNBC-Awaaz

Jan 3, 2011

89. Programme “2 dooni 4 - Bajra

Prasanskaran” on All India Radio,

Jalandhar on

10.11.2013 at

7:00 pm.

90. Article entitled “CIPHET launches

new food processing techniques”

published in HT Live on

highlighting the benefits of pearl

millet based processed products

Kisan Mela

91. Pamphlets related to the products

developed under the project have

been printed in three languages

(English, Hindi, Punjabi) and are

distributed among farmers and

entrepreneurs during kisan melas

22-23 Sep,

2011,

Macrh 17-18,

2012;

21-22 Sep,

2012;

Macrh 15-16,

2013;

Sep 13-14,

2013

CIPHET, Ludhiana

Exhibitions

92. CIPHET exhibition Sep 28,

2011.

16. Foreign Trainings/Visits:

S.

No.

Name,

Designation,

Address of

the Person

Visit/Training/Seminar

its Place, Organization

and Duration (From-To)

Dates of Seminar

Delivered and

Report

Submitted on

Return

Follow up

Action

Total Cost

(in Lakhs)

1 Dr. Latha

Sabikhi, PS,

Dairy

Technology

Division,

NDRI,

Karnal

International Training at

South Dakota University

Brookings (USA) “Area

of Training “Probiotics)

One month

(August 23rd

to

October22nd,

2010)

3.95

2 Dr. RRB

Singh,

Principle

International training at

University of Georgia

(Athens), USA

One month

(March 24th to

April, 24th 2011)

2.99

53

Scientist, DT

Division,

NDRI,

Karnal

“Area of Training

“Complementary food

based on whey-cereal

blend”

3 Dr. Sumit

Arora, Senior

Scientist, DC

Division,

NDRI, Karnal

International training at

University of Georgia

(Athens), USA

“Area of Training

“Extrusion technology for

whey-millet based

composite foods”

One month

(March 24th to

April, 24th 2011)

2.99

17. Performance Indicators

(As per the enclosed format in Appendix-1: Component-wise; and Sub-component-wise)

S. No. Indicator Total Numbers

18. Employment Generation (man-days/year)

S. No. Type of Employment

Generation

Employment Generation up to

End of Sub-project

Responsible

Partner

1 Nirmal DharaMahila Dugdh

Samiti (SHG), Taprana NDRI, ARPANA

2 Anmol Mahila Dugdh

Samiti, Amritpur Kalan 14

NDRI, ARPANA

3 Shagun Bakery, Dharad NDRI, ARPANA

19. Assets Generated

(Details to be given on equipments and works undertaken in the sub-project, costing more

than ` 10,000/- in each case)

(i) Equipment

54

S. No. Name of the Equipment with

Manufacturers Name, Model and

Sr. No.

Year of

Purchase

Quantit

y (Nos.)

Total cost

(in Lakhs)

Responsi

ble

Partner

1. UF Unit plus membranes

(Pilot scale),Pellicon 2 Mini UF

system, M/S. Millipore SAS, France

20.9.2010

01

9.51281

Nati

on

al

Dair

y R

esea

rch

In

stit

ute

(N

DR

I), K

arn

al

2. HPLC, Waters Binary Gradients

HPLC System, M/S. Waters, USA 31.03.2010

01 20.43360

3. UV – Spectrophotometer, SPECTR-

DU-F20, M/S. Beckman Coulter

International S.A., Switzerland

30.11.2010

01

2.18879

4. Solid Phase Vacuum along with

vacuum pump, M/S. Apurva Biotech,

Model Town, Karnal

31.03.2010

01

1.10959

5. Refrigerated Centrifuge, SIGMA 2-

16PK, M/S. SIGMA Labrzentrifugen

GMBH, Germany

31.03.2010

01

2.74750

6. GLC Column Accessories , M/S.

Apurva Biotech, Model Town,

Karnal

30.10.2010

01

3.89470

7. Refrigerated Water bath, RA12

ALPHA,

M/S. Sigma –SVI Biosolutions Pvt.

Ltd., New Delhi

31.03.2010

01

1.74375

8. Fiber Tech, FES3, M/S. Pelican

Equipments, Chennai 11.06.2010

01 1.75472

9. Laptop Computer, Dell Latitude

E6400, M/S. Ascent Information

System Pvt. Ltd., New Delhi

31.03.2010

01

0.69676

10. One Desktop Computer, DELL

Optiplex, M/S. Landmark Infonet

Pvt. Ltd., New Delhi

31.03.2010

01

0.74290

11. B.O.D Incubator, LBI-250M, M/S.

Daihan Labtech India Pvt. Ltd..,

Hyderabad

9.10.2010

01

2.04096

12. Biosafety cabinet , AC2-4E1, M/S.

Esco Biotech Pvt. Ltd., Singapore 25.10.2010

01 2.17666

13. PCR Machine –III, Schedule-3

M/S Bio-Rad Pacific Ltd. , Unit

1101, Hong Kong

28.08.2010

01

4.41651

14. Baking Oven (Rotary rack) ,M/S.

HCS Enterprises, Delhi 31.03.2010

01 3.62000

55

15. Sealing machine, M/S. Teknik

Industrial Trades, Ambala 28.10.2010

01 0.28096

16. Flour mill (lab scale), M/S. Air Tech

Refrigeration, Karnal 10.11.2010

01 0.22290

17. Pulverizer, M/S. Lakshmi Industries,

Ludhiana 31.03.2010

01 1.23935

18. Planetary Mixer, M/S. Ashian Bakery

Machines, New Delhi 31.03.2010

01 0.67500

19. Digital Camera, M/S. SK

Technologies, Karnal 31.03.2010

01 0.14500

20. Handy cam , HDR-CX550 M/S. Shri

Geeta Electronics, Panipat 31.03.2010

01 0.56000

21. LCD Projector, XD280U, M/S.

Globus Infocom Ltd., Noida, U.P. 13.09.2010

01 0.82240

22. Refrigerators Whirlpool, 12085, M/S.

Gopi Agencies, Karnal 29.2.2010

01 0.55000

23. Microwave oven, MO 250JS23S,

M/S. Electronic World, Karnal 18.10.2010

02 0.17600

24. Deep Freezer, Vestfrost M/S.

Bhagwati Trading Co., Karnal 30.9.2010

01 0.57300

25. Dough Kneader, M/S. Modern

Refrigerations Stores, New Delhi 01.10.10

01 0.14625

26. Single Screw Extruder (Lab Model),

M/S. G.L. Extrusion System (P) Ltd.,

New Delhi

02.02.11

01

4.83750

27. Grader (Osawal Industrial Products

Pvt. Ltd.) 28.01.2010 01

0.96800

Cen

tral

Inst

itu

te o

f P

ost

Harv

est

En

gin

eeri

ng &

Tec

hn

olo

gy(C

IPH

ET

), L

ud

hia

na

28. Decorticator (Mathesis Engineers

Pvt. Ltd.) 07.06.2010 01

0.58916

29. Set up for torque, temperature

measurement etc (Encon Engineers) 20.04.2010 01

1.29765

30. Food extruder (Agaram Industries) 25.03.2010 01 5.56875

31. Destoner (Osaw Industrial Products

Pvt. Ltd. ) 28.01.2010

01 0.82642

32. Pulverizer (Lakshmi Industries Regd. 25.01.2010 01 0.46256

33. Roaster (G.L. Extrusion system Pvt.

Ltd) 25.02.2010

01 0.89250

34. Rancimat (Lakshya Enterprises) 04.06.2010 01 13.4000

35. Sieve shaker (Osaw Industrial 28.01.2010 01 0.40972

56

Products Pvt. Ltd. )

36. Desktop computer with printer and

other accessories (IDM Solutions

Pvt. Ltd.) 31.05.2010

01

0.58093

37. IR Thermometer

Nevco Engineers,New Delhi 07.01.2011

01 0.10263

(ii) Works

S.

No.

Particulars of the Work,

Name and Address of

Agency Awarded the

Work

Year of

Work Done

Quantity

(Nos.)

Total

Cost

(`INR)

Responsible

Partner

1. Providing and fixing

aluminium partition in16

gauge anodized aluminium

section (with min. anodic

coating of grade AC

15)with4”x1.75”fixed outer

section (chowkhat)

M/S Thukral Construction

Co. engg. & govt.

contractor, 566/13, Extn.

Urban State, karnal-132001

2011 01 31616.00 NDRI, Karnal

(iii) Revenue Generated (cumulative upto March, 2013)

(Details may be given on revenue generated in the sub-project viz., sale of seeds, farm

produce, products, patents, commercialization, training, etc.)

S. No. Source of Revenue Year Total amount

(`)

Responsible

Partner

1 Grits, flour, extrudates, pasta,

instant halwa dry mix and instant

upma dry mix made of pearl millet

and barley

20000/- CIPHET,

Ludhiana (Partner)

2 Organization of Training

programme

400000/- NDRI, Karnal

3 Baseline Survey for Jeev-Mantra

(NGO)

3,50,000/- NDRI, Karnal

57

(iv) Livestock

(Details of livestock procured/produced in the sub-project)

S. No. Details of

Livestock

(Breed, etc.)

Year of

Procurement/Production

Nos. Total

Cost (`)

Responsible

Partner

Not Applicable

20. Awards and Recognitions

S. No. Name,

Designation,

Address of

the Person

Award/ Recognition (with Date) Institution/

Society

Facilitating

(Name &

Address)

Responsible

Partner

1. Dr. Ashish Kumar

Singh , Sr. Sci. &

Team

NDRI, Karnal

Awarded with “Certificate of

Appreciation” by the National

Agricultural Innovation Project for

outstanding contribution in

development of technological

packages for milk and pearl millet

based innovative composite dairy

foods Secretary DARE and Director

General (ICAR) presented the

certificate on December, 14th

, 2012

during the Inauguration Ceremony

of Regional Committee Meeting of

ICAR.

NDRI,

Karnal

CIPHET,

Ludhiana

ARPANA,

Madhuan

2. Dr. L. Sabikhi,

principal

Scientist, NDRI,

Karnal

Best Poster Award (2010) for Poster

presented at the 11th Egyptian

Conference on Milk and Dairy

Products for a Healthy Future,

Cairo, Egypt. Nov 1-3.

NDRI,

Karnal

3. Dr. P.N.Raju,

Scientist, NDRI,

Karnal

Young researcher award (2011) for

Paper presented at the National

Seminar on Recent Advances in the

Development of Fermented Foods.

BHU, Varanasi. April 8-9, 2011

NDRI,

Karnal

4. Dr. Ashish Kumar

Singh , Sr. Sci. &

Team

Best Poster Award (2011) for Poster

presented at the National Seminar on

Recent Advances in the

NDRI,

Karnal

58

NDRI, Karnal Development of Fermented Foods.

BHU, Varanasi. April 8-9, 2011

5. Gopal Sankhla,

Ashish Kumar

Singh, Ish

Bhatnagar, P. N.

Raju

NDRI, Karnal

Stall of NAIP Project has been

awarded First Prize in Dairy Mela of

National Dairy Research Institute,

Karnal organized from 25-27th

February, 2012

NDRI,

Karnal

6. Ashish Kumar

Singh & Team

NDRI, Karnal

Stall of NAIP Project has bagged

First Prize in Dairy Mela of National

Dairy Research Institute, Karnal

organized from 25-27th

February,

2014

NDRI,

Karnal

21. Steps Undertaken for Post NAIP Sustainability

• Inclusion of Post Harvest Processing and value addition as major activity in 12th

plan of

All India Coordinated Research Project on Pearl Millet Improvement.

• Identification of “Composite Dairy Foods” based on Millets & minor cereals as Major

Research Programme for the next plan of NDRI, Karnal

• Linkage with Technology Business Incubator (TBI) of NDRI for technology transfer and

entrepreneurship development.

• “Composite Dairy Foods” has been identified as major component under “Health

food” platform of ICAR.

• Submission of project on “Composite dairy foods” based on milk solids & minor millets

under Indo-New Zealand joint collaboration programme of DST.

• Strengthening the linkage with stakeholders for promoting the production, consumption

and value addition through composite dairy foods.

• Submission of Project on “Improving the Health Benefits of Milk – Millet Composite

Foods through Probiotic Interventions meant for specific Target Group” to DBT under

Joint Indo-Finnish Collaboration in partnership of MTT AgriFood Research Centre,

Jokionen (Finland)

22. Possible Future Line of Work

(Comments/suggestions of CPI regarding possible future line of work that may be taken up

arising out of this sub-project)

23. Personnel

(Staff of Lead Centre & Partner-wise, their Name, Designation, Discipline and Duration)

59

From – To

(DD/MM/YYYY)

Research Management (CL)

1. Dr. A. K. Srivastava March 2009 to till date

Scientific (CPI, CCPI, others)

NDRI, Karnal

2. Dr. Ashish Kumar Singh, CPI March 2009 to till date

3. Dr. A. A. Patel March 2009 to 30 August

2013

4. Dr. R. R. B. Singh, CoPI March 2009 to till date

5. Dr. Suman Kapila , CoPI March 2009 to till date

6. Dr. Latha Sabikhi , CoPI March 2009 to till date

7. Dr. Sumit Arora , CoPI March 2009 to till date

8. Dr. Vivek Sharma , CoPI March 2009 to till date

9. Dr. S.K.Tomar , CoPI March 2009 to till date

10. Dr. Gopal Sankhla , CoPI March 2009 to till date

11. Dr. S. K. Kanawjia , CoPI March 2009 to till date

12. Dr. A.K.Chauhan , CoPI March 2009 to till date

13. Dr. Ravinder Malhotra , CoPI March 2009 to till date

14. Dr. Rajeev Kapila , CoPI March 2009 to till date

15. Dr. D .K. Gosain , CoPI March 2009 to till date

16. Dr. P.N.Raju , CoPI March 2009 to till date

CIPHET, Ludhiana

17. Dr. S. Balasubramaniam, PS, Post Harvest Process

& Food Engg. (Millet Processing),CCPI

March 2009 to June 2011

18. Dr. D. N. Yadav, Senior Scientist, Food Science &

Technology, CCPI

July 2011 to till date

ARPANA Research & Charities, Madhuban, Karnal

19. Mrs. Aruna Dayal, Director Rural Development,

Community Development

March 2009 to till date

20. Mr. Ish Bhatnagar, Project Officer, Community

Development

March 2009 to till date

21. Mr. Mamta Rehana, Project Officer, Rural

Community Development

Technical

Nil

Contractual


22. Ms. Kiran Bala, RA, Food Science & Technology 25.01.2012 to till date

23. Mr. Ajay Singh, SRF, Food Science & Technology 06.07.2013 to till date

24. Ms.Kriti Rawat, SRF, Food and Nutritional 09.09.2013 to till date

60

Biotechnology

25. Mr. Greesh Bhardwaj, Office Assistant 01/06/2009 to till date

26. Mr. Ravi Kumar. Skilled Labour 13/04/2012 to till date

27. Mr. Vikas Saini, Skilled Labour 12/08/2013 to till date

28. Ms. Harsh Gurditta, RA, Dairy Technology 21.06.2009 to 25.10.2011

29. Dr. P. Narender Raju, RA, Dairy Technology 08.06.2009 to 10.12.2009

30. Ms. Apramita Devi, SRF 17.09.2012 to 31.07.2013

31. Ms. K.P.Indumathi, SRF, Dairy Chemistry 01/10/2012 to 07/06/2013

32. Mr. Vijay Kumar, SRF, Food Technology 21/03/2012 to 16/08/2012

33. Ms. Puja Lather, SRF, Animal Biochemistry 04/11/2011 to 30/06/2012

34. Ms. Kiran Bala, SRF, Food Science & Technology 24/07/2010 to 24/01/2012

35. Ms. Vinti Singh, SRF 01/12/2009 to 30/04/2010

36. Mrs. Anamika Singh, SRF 02/06/2009 to 08/01/2010

37. Ms. Anjuman, SRF, Biochemistry 01/06/2009 to 30/09/2011

38. Ms. Shalini Mishra, SRF 08/06/2009 to 31/08/2009

39. Mrs. Pooja Rani, Skilled Labour 07/01/2011 to 08/02/2012

40. Mr. Ajay Kumar Yadav, Skilled Labour 01/12/2010 to 24/07/2013

41. Ms. Swati Gupta, Skilled Labour 19/06/2009 to 07/12/2010

42. Mr. Rajat Yadav, Skilled Labour 18/06/2009 to 17/07/2010

CIPHET, Ludhiana

43. Ms. Navnidhi, RA /01/2012 to 31/1/2014

44. Ms. Jaspreet Kaur, RA 2010 to 10/01/2012

45. Ms. Tanupriya Anand, SRF 02/02/2010 to 31/01/2014

46. Ms. Shikha Shukla to 01/02/2010

24. Governance, Management, Implementation and Coordination

A. Composition of the various committees (CIC, CAC, CMU, etc.)

S. No. Committee Name Chairman

(From-To)

Members

(From-To)

1. CIC Dr. V. B. Singh (March 2009

to till date)

2. CAC Dr. V. B. Singh (March 2009

to till date)

Dr. Y. K. Jha, Former Head of

Food Science and Technology,

PAU, Ludhiana

Dr. (Mrs.) Savita Sharma,

Professor, Food Science and

Technology, PAU, Ludhiana

Dr. S. Shridhar, Managing

61

Director, Marvel Foods Pvt. Ltd.

Andheri (East), Mumbai

3. CMU NA

A. List of Meetings organized (CIC, CAC, CMU, etc.)

S. No. Details of the meeting Date Place & Address (Where meeting was

organized)

1. CIC 02/11/2009 Dairy Technology Division, NDRI, Karnal

10/07/2010 Dairy Technology Division, NDRI, Karnal




2. CAC 14/01/2011 Seminar Hall, Dairy Technology division,

NDRI, Karnal





3. CMU Not Applicable

62

Part-III: Budget and its Utilization

STATEMENT OF EXPENDITURE (Final)

(Period from ______________to___________________)

(Date of start) (Date of completion)

Sanction Letter No. __________________

Total Sub-project Cost `_______________

Sanctioned/Revised Sub-project cost (if applicable) `_______________

Date of Commencement of Sub-project ___________________

Duration: From __________________to ___________________ (DD/MM/YYYY)

Funds Received in each year

I Year `___________________

II Year `__________________

III Year ` _________________

Bank Interest received on fund (if any) ` _________________

Total amount received ` _________________

Total expenditure ` _________________

Expenditure Head-wise:

Sanctioned Heads Funds

Alloca

ted (*)

Funds Released Expenditure Incurred Total

Expend

iture

Balanc

e as on

date

Requirement

of additional

funds

Remark

s 1st

Year

2nd

Year

3rd

Year

1st

Year

2nd

Year

3rd

Year

A. Recurring

Contingencies

(1) TA

(2) Workshops

(3) Contractual

Services/RA/SRF

Sub-Total of A (1-4)

B. HRD Component

(5) Training

(6) Consultancy

Sub-Total of B (5-6)

C. Non-Recurring

(7) Equipment

(8) Furniture

(9) Works (new

renovation)

(10) Others (Animals,

Books, etc.)

Sub-Total of C (7-10)

D. Institutional

Charges*

Grand Total

(A+B+C+D)

* Institutional charges will be 10% of the recurring contingencies for the Lead Consortium and 5% for Consortia Partners.

Name & Signature of CPI : Name & Signature of Competent Financial authority:

Date:__________ Date:_________

Date:__________ Signature, name and designation of Consortia Leader

63

PART-IV: DECLARATION

This is to certify that the final report of the Sub-project has been submitted in full

consultation with the consortium partners in accordance with the approved objectives and

technical programme and the relevant records, note books; materials are available for the same.

Place:_________

Date:_________ Signature of Consortium Principal Investigator

Signature & Date

Consortium Co-Principal Investigator

Signature & Date


Signature & Date


Signature & Date


Comments & Signature of Consortium Leader

Date:

64

Performance Indicators for Component- 2

S.

No. Indicator Total No.

1. No. of production technologies released and/or adopted

2. No. of processing technologies released and/or adopted 05

3. Number of technologies/products commercialized based on NAIP

research 05

4. No. of new rural industries/entreprises established/ upgraded 03

5. No. of product groups for which quality grades developed and agreed

6. Total no. of private sector organizations (including NGOs) participating

in consortium

7. No. of farmers involved in consortia activities

8. Total number of farmers‟ group developed for marketing and processing

9. Number of patent/intellectual property protection applications filed based

on NAIP research

10. Number of patents/intellectual property protections granted/published

based on NAIP research

11. Number of scientists trained overseas in the frontier areas of science 04

12. Number of scientists trained overseas in consortium-based subject areas

13. No. of scientists participated in conference/seminar etc. abroad 04

14. Success stories 03

15. Incremental employment generated (person days/year/HH) Baseline Final

16. Increase in income of participating households (` per annum) Baseline Final

17. Number of novel tools/protocols/methodologies developed

18. Publications

Articles in NAAS rated journals

Articles in other journals

Book(s)

Book chapter(s)

Thesis

Popular article(s) (English)

Newspaper article(s)

Seminar/Symposium/Conference/Workshop Proceedings

Technical bulletin(s)

Manual(s)

CDs/Videos

Popular article(s) in other language

Folder/Leaflet/Handout

Report(s)

Success stories

65

General Instructions and Guidelines

1) The CPI will send the consolidated report to PIU-NAIP after compiling the progress reports

received from all the consortium partners. The report should also list the constraints (if any)

being faced by consortia partners.

2) The Final Report should not be a mere repetition of Annual Reports. The purpose of the

final report is to link all findings from the sub-project so that the overall achievements are

discussed in terms of scientific accomplishments, contributions to scientific, human capital

development, the relevance of findings to development, and how the information

technology is to be disseminated.

3) The Executive Summary should review and summarize the entire Sub-project. The

Executive Summary should clearly place sub-project accomplishments in the overall

context of agricultural development.

4) Summary in Hindi must be included.

5) Final Report should be of A-4 size and the total number of pages must not exceed 50-60 in

any case.

6) The text of the Final Report should be in the following format:

MS Word document

Line spacing: 1.15

Font: Times New Roman

Main headings: 12 point bold

Running text: 12 point normal

7) Following colour schemes to be used for cover page (front & back) by sub-projects under

different components

Component-1: Light Orange

Component-2: Light Pink

Component-3: Light Green

Component-4: Light Blue

8) Ten hard bound printed copies of Final Report should be submitted. Also, soft copy of the

Final Report in MS Word document (2003) should be sent in the CD in duplicate.

9) The details of performance indicators claimed in the listing should be submitted as soft

copy in CD in MS Word Format. A copy of each publication, film, knowledge products,

patent application to be attached in a separate folder.

10) CPIs must strictly follow the guidelines while composing and printing the sub-project Final

Report.

11) The draft of Final Report in soft copy be sent 15 days before sub-project closing date to

concerned National Coordinator. Final printing be done after getting comments/suggestions

on draft report.

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FINAL REPORT · 2016-09-06 · Karnal-132001 (Haryana) Phone – 0184-2259291, 2259240 Fax –...

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