Author details
Author A Mishra |
Available item(s) by this author
Refine your search
Title : केरा र आँप पकाउने वातावरण मैत्री प्रविधि Material Type: printed text Authors: A Mishra, Author Publisher: Khumaltar : NARC,Food Research Unit Publication Date: 2014 Pagination: 1 brochure Languages : Nepali (nep) Keywords: mango, banana Link for e-copy: http://elibrary.narc.gov.np/?r=2978 केरा र आँप पकाउने वातावरण मैत्री प्रविधि [printed text] / A Mishra, Author . - [S.l.] : Khumaltar : NARC,Food Research Unit, 2014 . - 1 brochure.
Languages : Nepali (nep)
Keywords: mango, banana Link for e-copy: http://elibrary.narc.gov.np/?r=2978
Title : स्थानीय स्तरमा माछा सुकाउने प्रविधि Material Type: printed text Authors: A Mishra, Author Publisher: Khumaltar : NARC,NARI,Food Research Division Publication Date: 2014 Pagination: 1 brochure Languages : Nepali (nep) Keywords: fish drying technology Link for e-copy: http://elibrary.narc.gov.np/?r=2981 स्थानीय स्तरमा माछा सुकाउने प्रविधि [printed text] / A Mishra, Author . - [S.l.] : Khumaltar : NARC,NARI,Food Research Division, 2014 . - 1 brochure.
Languages : Nepali (nep)
Keywords: fish drying technology Link for e-copy: http://elibrary.narc.gov.np/?r=2981 Chemical Assessment and Value Addition in Harichal and Malbhog Varieties of Banana / A Mishra ; M. B. Shrestha ; C. Bhattra ; M. J. Thapa
in Advancing horticultural research for development. Proceedings of the 7th National Horticulture Seminar , Khumaltar, Lalitpur, 12-14 June 2011 (Jestha 29-31, 2068) / Paudyal, K.P.
Title : Chemical Assessment and Value Addition in Harichal and Malbhog Varieties of Banana Material Type: printed text Authors: A Mishra, Author ; M. B. Shrestha, Author ; C. Bhattra, Author ; M. J. Thapa, Author Pagination: 53-59 p. Languages : English (eng) Keywords: Malbhog, Harichal, ripening, candy, nectar, 0Bx(TSS), sensory evaluation Abstract: Matured banana of varieties Malbhog and Harichal were collected from Chitwan and Balkhu
respectively. Combs separated from bunch were partly used for candy preparation and partly
allowed/or ripening. Crystallized candy of banana was prepared according to prescribed method
having 65 °Bx TSS and dried to moisture content $10%. Dried candy was taken for sensory
evaluation for color, flavor, texture and taste and liked by most of the panelists with giving the
score (mean values) 7, 6.5, 7.5 and 8 respectively according to hedonic rating method. During
ripening, average pH and acidity (0/6) were observed daily till fully ripened and was found
increased gradually with different treatments for ripening MA. M8, Mc.for Malbhog variety and HA.
H8 He for Harichal variety to become 4.4 & 0.7787, 4.5 & 0.6668, 4.6 & 0.6065, 4.4 & 0.7639, 4.4
& 0.7615 and 4.5 & 0.7360 respectively. Similarly average TSS (OBx) was observed at the same
time of acidity evaluation and recorded as 21.8, 21.5, 21.3, 21.0, 20.8, and 20.5. Similarly chemical
components of both varieties ofMalbhog and Harichal were analyzed for moisture 70.25 and 71.72
%, total sugar 18.43 and 17.24%, protein 1.44 and/./%, pectin 0.95 and 0.73%, crude fiber 0.38
and 0.39%, total ash 0.89 and 0.96%, vitamin C 15.74 and /2.09 mg/JOOg, iron 0.4 and
0.55mgl/00g, calcium //.96 and /2./0 mg/100g, phosphorus 0.31 and 0.28 mg/100g and fat
content 0.39 and 0.43% respectively. From ripened banana, juice was extracted by the use of
pectinase enzyme by incubating at 32°C for 2 hours followed by squeezing. The juice was blended
with water 20% by weight, blended with sugar and citric acid to raise TSS to 56°Bx and 1.4%
respectively to make a concentrate form of nectar (when diluted to 4 times with water we got the
nectar of 20% fruit juice content, 0.35% acidity and 14% TSS). The nectar was then boiled. hot
filled, sealed and stored for self life observation and sensory evaluation. Sensory evaluation was
carried out in terms of color, flavor, mouth feel and taste and liked by most of the panelists with
giving score (mean values) 6, 7, 7 and 6 respectively according to hedonic rating method. The
nectar in concentrate form was stored for self life study and found in good condition without any
deterioration for 9 months.Link for e-copy: http://elibrary.narc.gov.np/?r=1634 Chemical Assessment and Value Addition in Harichal and Malbhog Varieties of Banana [printed text] / A Mishra, Author ; M. B. Shrestha, Author ; C. Bhattra, Author ; M. J. Thapa, Author . - [s.d.] . - 53-59 p.
in Advancing horticultural research for development. Proceedings of the 7th National Horticulture Seminar , Khumaltar, Lalitpur, 12-14 June 2011 (Jestha 29-31, 2068) / Paudyal, K.P.
Languages : English (eng)
Keywords: Malbhog, Harichal, ripening, candy, nectar, 0Bx(TSS), sensory evaluation Abstract: Matured banana of varieties Malbhog and Harichal were collected from Chitwan and Balkhu
respectively. Combs separated from bunch were partly used for candy preparation and partly
allowed/or ripening. Crystallized candy of banana was prepared according to prescribed method
having 65 °Bx TSS and dried to moisture content $10%. Dried candy was taken for sensory
evaluation for color, flavor, texture and taste and liked by most of the panelists with giving the
score (mean values) 7, 6.5, 7.5 and 8 respectively according to hedonic rating method. During
ripening, average pH and acidity (0/6) were observed daily till fully ripened and was found
increased gradually with different treatments for ripening MA. M8, Mc.for Malbhog variety and HA.
H8 He for Harichal variety to become 4.4 & 0.7787, 4.5 & 0.6668, 4.6 & 0.6065, 4.4 & 0.7639, 4.4
& 0.7615 and 4.5 & 0.7360 respectively. Similarly average TSS (OBx) was observed at the same
time of acidity evaluation and recorded as 21.8, 21.5, 21.3, 21.0, 20.8, and 20.5. Similarly chemical
components of both varieties ofMalbhog and Harichal were analyzed for moisture 70.25 and 71.72
%, total sugar 18.43 and 17.24%, protein 1.44 and/./%, pectin 0.95 and 0.73%, crude fiber 0.38
and 0.39%, total ash 0.89 and 0.96%, vitamin C 15.74 and /2.09 mg/JOOg, iron 0.4 and
0.55mgl/00g, calcium //.96 and /2./0 mg/100g, phosphorus 0.31 and 0.28 mg/100g and fat
content 0.39 and 0.43% respectively. From ripened banana, juice was extracted by the use of
pectinase enzyme by incubating at 32°C for 2 hours followed by squeezing. The juice was blended
with water 20% by weight, blended with sugar and citric acid to raise TSS to 56°Bx and 1.4%
respectively to make a concentrate form of nectar (when diluted to 4 times with water we got the
nectar of 20% fruit juice content, 0.35% acidity and 14% TSS). The nectar was then boiled. hot
filled, sealed and stored for self life observation and sensory evaluation. Sensory evaluation was
carried out in terms of color, flavor, mouth feel and taste and liked by most of the panelists with
giving score (mean values) 6, 7, 7 and 6 respectively according to hedonic rating method. The
nectar in concentrate form was stored for self life study and found in good condition without any
deterioration for 9 months.Link for e-copy: http://elibrary.narc.gov.np/?r=1634 E-copies
http://nkcs.org.np/narc/dl/?r=1634URL
in Agricultural Research for Development: Proceedings of fourth SAS-N Convention, 4-6 April 2012, Lalitpur / Hira K. Manandhar
Title : Juice extraction and quality evaluation of malbhog harichal and athiya varieties of banana Material Type: printed text Authors: A Mishra, Author ; M B. Shrestha, Author ; C Bhattarai, Author ; M Paudel, Author Pagination: 148-153 p. Languages : English (eng) Abstract: Matured banana of varieties Malbhog, Harichal and Athiya were collected from Chitwan, Balkhu and Dharan, respectively. Combs separated from bunch were allowed for ripening. During ripening, average pH and acidity (%) were observed daily till fully ripened and was found increased gradually with different treatments for ripening. The average pH, acidity and TSS of ripened Malbhog, Harichal and Athiya were found 4.5, 0.684 and 21.53, 4.44, 0.7538 and 20.76 and 4.7, 0.4422 and 25.63, respectively. Analysis for moisture content was recorded to be 70.25, 71.72 and 68.65%; total sugar was recorded as 18.43, 17.24 and 20.36%; protein as 1.44, 1.10 and 1.62%; pectin as 0.95, 0.73 and 0.85%; crude fiber as 0.38, 0.39 and 0.66%, respectively. Ash was recorded as 0.89, 0.96 and 1.15%; vitamin C as 15.74, 12.09 and 11.88 mg/100 g; iron 0.4, 0.55 and 0.72 mg/100 g; calcium 11.96, 12.10 and 18.34 mg/100 g; phosphorus 0.31, 0.28 and 0.26 mg/100 g; and fat 0.39, 0.43 and 0.30%, respectively. In addition, ripened banana, juice was extracted by using pectinase enzyme incubating at 32°C for 2 hours followed by squeezing. The juice was then clarified, filled in glass bottle, sealed, pasteurized and stored for self life observation. Sensory evaluation of all juices was carried out according to hedonic rating method and liked by majority of panelists. The pasteurized juice was found in good sensorial condition up to 6 months.
Link for e-copy: http://elibrary.narc.gov.np/?r=1661 Juice extraction and quality evaluation of malbhog harichal and athiya varieties of banana [printed text] / A Mishra, Author ; M B. Shrestha, Author ; C Bhattarai, Author ; M Paudel, Author . - [s.d.] . - 148-153 p.
in Agricultural Research for Development: Proceedings of fourth SAS-N Convention, 4-6 April 2012, Lalitpur / Hira K. Manandhar
Languages : English (eng)
Abstract: Matured banana of varieties Malbhog, Harichal and Athiya were collected from Chitwan, Balkhu and Dharan, respectively. Combs separated from bunch were allowed for ripening. During ripening, average pH and acidity (%) were observed daily till fully ripened and was found increased gradually with different treatments for ripening. The average pH, acidity and TSS of ripened Malbhog, Harichal and Athiya were found 4.5, 0.684 and 21.53, 4.44, 0.7538 and 20.76 and 4.7, 0.4422 and 25.63, respectively. Analysis for moisture content was recorded to be 70.25, 71.72 and 68.65%; total sugar was recorded as 18.43, 17.24 and 20.36%; protein as 1.44, 1.10 and 1.62%; pectin as 0.95, 0.73 and 0.85%; crude fiber as 0.38, 0.39 and 0.66%, respectively. Ash was recorded as 0.89, 0.96 and 1.15%; vitamin C as 15.74, 12.09 and 11.88 mg/100 g; iron 0.4, 0.55 and 0.72 mg/100 g; calcium 11.96, 12.10 and 18.34 mg/100 g; phosphorus 0.31, 0.28 and 0.26 mg/100 g; and fat 0.39, 0.43 and 0.30%, respectively. In addition, ripened banana, juice was extracted by using pectinase enzyme incubating at 32°C for 2 hours followed by squeezing. The juice was then clarified, filled in glass bottle, sealed, pasteurized and stored for self life observation. Sensory evaluation of all juices was carried out according to hedonic rating method and liked by majority of panelists. The pasteurized juice was found in good sensorial condition up to 6 months.
Link for e-copy: http://elibrary.narc.gov.np/?r=1661 E-copies
http://nkcs.org.np/narc/dl/?r=1661URL
in Agricultural Research for Development: Proceedings of fourth SAS-N Convention, 4-6 April 2012, Lalitpur / Hira K. Manandhar
Title : Post harvest methods and potential of technological intervention for value addition in fish in Nepal Material Type: printed text Authors: Pradhan, N., Author ; A Mishra, Author Pagination: 333-344 p. Languages : English (eng) Abstract: Fish is a highly perishable product, especially in hot climates and sub-tropical areas of Nepal where cold preservation techniques are often not available. The problem of fish preservation is acute in hilly regions of Nepal with limited market potential and preservation facilities. In some places, especially major fish landing sites from capture fisheries and highway corridors, the fish are preserved traditionally through sun and smoke drying, and frying in oil. Preliminary assessment made on fish preservation methods in several hot places of fish selling revealed that microbial load in both fresh and preserved fish are in some cases beyond the permissible level recommended by World Health Organization. If the quality of fish products could be improved, there is high possibility that these products are sold as instant healthy and nutritious food in substantially compatible prices. This prospect has yet to be trapped for the benefit of Nepalese fish farmers, merchants and consumers. Opportunities are immense to develop the technologies of dry fish products for exotic carp, indigenous carp, catfish, and trout in Nepal.
Link for e-copy: http://elibrary.narc.gov.np/?r=1691 Post harvest methods and potential of technological intervention for value addition in fish in Nepal [printed text] / Pradhan, N., Author ; A Mishra, Author . - [s.d.] . - 333-344 p.
in Agricultural Research for Development: Proceedings of fourth SAS-N Convention, 4-6 April 2012, Lalitpur / Hira K. Manandhar
Languages : English (eng)
Abstract: Fish is a highly perishable product, especially in hot climates and sub-tropical areas of Nepal where cold preservation techniques are often not available. The problem of fish preservation is acute in hilly regions of Nepal with limited market potential and preservation facilities. In some places, especially major fish landing sites from capture fisheries and highway corridors, the fish are preserved traditionally through sun and smoke drying, and frying in oil. Preliminary assessment made on fish preservation methods in several hot places of fish selling revealed that microbial load in both fresh and preserved fish are in some cases beyond the permissible level recommended by World Health Organization. If the quality of fish products could be improved, there is high possibility that these products are sold as instant healthy and nutritious food in substantially compatible prices. This prospect has yet to be trapped for the benefit of Nepalese fish farmers, merchants and consumers. Opportunities are immense to develop the technologies of dry fish products for exotic carp, indigenous carp, catfish, and trout in Nepal.
Link for e-copy: http://elibrary.narc.gov.np/?r=1691 E-copies
http://nkcs.org.np/narc/dl/?r=1691URL
