Gajendra Rana

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Kurnia Ramadhan

Bakrie School of Management

Stephen Whittle

Manchester Metropolitan University

Francisco Vazquez-Garcia

Universidad de Cadiz

Michael Flood

Queensland University of Technology

Muhammed Yüceer

Canakkale Onsekiz Mart University

Mohammed Wasim Siddiqui

Bihar Agricultural University

Fitriyono Ayustaningwarno

Diponegoro University

Santi Dwi

Jenderal Soedirman University

Ashraf Sharoba

Benha University

Tadesse F Teferra (PhD)

Texas A&M University

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Papers by Gajendra Rana

Formulation of Multigrain Dalia and Evaluation of Its Nutritional Quality

Development of multigrain dalia􀀁􀀂􀀃􀀂􀀄􀀅􀀆􀀇􀀂􀀈􀀉􀀊􀀅􀀋􀀊􀀌􀀍􀀄􀀉􀀎􀀏􀀐􀀑􀀎􀀈 and its quality evaluation 􀀁􀀑􀀄􀀎􀀑􀀊􀀑􀀈􀀒􀀊􀀓􀀉􀀔􀀊􀀕􀀍􀀑􀀄􀀎􀀉􀀖 􀀗􀀃􀀑􀀄􀀍􀀑􀀉􀀎􀀅􀀈􀀁􀀂􀀃􀀂􀀄􀀅􀀆􀀇􀀂􀀈􀀉􀀊􀀅􀀋􀀊􀀌􀀍􀀄􀀉􀀎􀀏􀀐􀀑􀀎􀀈 􀀁􀀑􀀄􀀎􀀑􀀊􀀑􀀈􀀒􀀊􀀓􀀉􀀔􀀊􀀕􀀍􀀑􀀄􀀎􀀉􀀖 􀀗􀀃􀀑􀀄􀀍􀀑􀀉􀀎􀀅􀀈􀀁􀀂􀀃􀀂􀀄􀀅􀀆􀀇􀀂􀀈􀀉􀀊􀀅􀀋􀀊􀀌􀀍􀀄􀀉􀀎􀀏􀀐􀀑􀀎􀀈 􀀁􀀑􀀄􀀎􀀑􀀊􀀑􀀈􀀒􀀊􀀓􀀉􀀔􀀊􀀕􀀍􀀑􀀄􀀎􀀉􀀖 􀀗􀀃􀀑􀀄􀀍􀀑􀀉􀀎􀀅􀀈

A study on adoption behavior of improved potato production technology

Development of value added product based on Amaranth and its quality evaluation

“Persistence of profenophos and triazophos in sandy loam soil under laboratory conditions and their dissipation in/on brinjal and tomato fruits under supervised field trials”

Study on Adoption Behaviour of Potato growers of Chhindwara district

This book consists major three topics 1.introduction, 2.Review of literature, 3.Materials and met... more This book consists major three topics 1.introduction, 2.Review of literature, 3.Materials and methods,4.Results, 4.Discussion and 5. Summary,conclusion and suggestion for further work ,with the Titel A study on Adoption Behaviour of Improved Potato Production Technology among the Farmers of Chhindwara Block of Chhindwara district. The Study has been done with the cooperation of Respected farmers,Bank manager, RAEOs and SADOs.

Formulation, Development and Quality Assessment of Nutri-Rich Snack Food (Sev)

Asian Journal of Dairy and Food Research, Oct 26, 2019

The study was carried out in the Department of Food Science and Technology, JNKVV, Jabalpur, MP, ... more The study was carried out in the Department of Food Science and Technology, JNKVV, Jabalpur, MP, India, with the objectives to develop the Nutri-rich snack food (Sev) based on Minor Millet, (Kodo) and to evaluate the sensory and nutritional quality of the product. Chickpea and soybean is an important legume with a rich source of protein and dietary fiber. Millets are nutritionally superior to other cereals. Minor millet Kodo is a nutritious millet with the highest dietary fiber (14.3%) makes it ideal food. On the basis of present findings it was concluded that S 3 (60:20:20 ratio of chickpea, Kodo and soy flour) was highest acceptable with respect to all sensory attributes like colour and appearance, taste, flavor, texture and overall acceptability and physical characteristics of final product with the nutritional value of carbohydrates, protein, ash, fat and crude fibre with the percentage of 52.16, 25.06, 2.80, 8.80 and 5.0 respectively. Functional properties are directly related to the quality of the final product. In the present investigation, the high content of oil in the blends having a high ratio of soy flour may develop off-flavor. Thus it could not be used beyond 20 percent.

Gajendra Rana

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