Browsing by Author "RAHMAN, MD. ATIKUR"

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EFFECTS OF PEELING METHODS ON MINERAL CONTENT OF POTATO AND DEVELOPMENT OF POTATO BASED BISCUIT
(HAJEE MOHAMMAD DANESH SCIENCE AND TECHNOLOGY UNIVERSITY, DINAJPUR., 2013-06) RAHMAN, MD. ATIKUR; S M Kamrul Hasan
An attempt was taken to select the effective methods of peeling of potatoes based on mineral contents and to formulate biscuits using potato flour together with wheat flour. Fresh potatoes, potatoes peeled before and after boiling were analyzed for their mineral content. Calcium (Ca), Magnesium (mg), Potassium (K), Phosphorus (P), Iron (Fe) and Zinc (Zn) contents were found 9.40 mg/100g, 21.6 mg/100g, 413.91 mg/100g, 60.57 mg/100g, 0.78 pg/100g and 0.29 pg/100g, respectively in fresh potatoes; 6.57 mg/100g, 13.09 mg/100g, 360.7 mg/100g, 46.65 mg/100g, 0.69 yg/100g and 0.25 pg/100g, respectively in potatoes peeled before boiling and 8.23 mg/100g, 19.89 mg/100g, 400.78 mg/100g, 59.52 mg/100g, 0.75 g/100g and 0.25 pg/100g, respectively in potatoes peeled after boiling. On the basis of mineral content potato with peel was selected to produce potato flour to replace wheat flour partially in preparing nutritionally enriched biscuit. Potato flour was blended with wheat flour at levels of 15, 25 and 35 percent in preparation of biscuits with maintaining all other ingredients constant. The proximate composition of the developed biscuits ranged in the values with moisture from 5.0% to 7.30%, protein 9.70% to 15.20%, fat 11.0% to 12.67%, ash 0.99% to 3.13% and carbohydrate 67.0% to 67.81%, respectively. It was also observed that potato four had higher ash content than that of wheat flour which enhanced the ash level of the biscuits produced from the blends. The prepared biscuits were evaluated for sensory quality by Hedonic Rating Test. The sensory evaluation revealed that the biscuits prepared using 25% potato flour were almost equally acceptable as control biscuits and secured the score for colour (6.90), flavor (6.60), taste (6.90), texture (7.50) and overall acceptability (7.20) and ranked as ‘like very much’. Biscuits prepared using 35% potato flour secured the lowest score (5.20) in terms of overall acceptability and was unacceptable to the panelist. Potato flour prepared from potato with peel and partial replacement of wheat flour by 25% potato flour produce biscuits of acceptable quality which will afford the consumer to have biscuits of high nutritional value.
PRODUCTION OF SUMMER TOMATO UNDER SYLHET CONDITION
(Dept. of Horticulture, 2013-12) RAHMAN, MD. ATIKUR
Heat tolerant tomato hybrids along with production technologies were evaluated in two consecutive summer seasons of 2012 and 2013 under Sylhet conditions with a view to selecting suitable tomato hybrid and its production technology at the experimental field of Horticulture Department, Sylhet Agricultural University. In the present study four tomato hybrids viz. C11 × C51, WP7 × C51, C41 × WP8 and C51 × WP10 and effect of grafting and hormone on summer tomato production were evaluated during May to September 2012 while further evaluation of three tomato hybrids at three different sowing dates was made during the period from May to November 2013.Four heat tolerant tomato hybrids were not significantly different for days to first flower and days to first harvest. Among the hybrids, C41 × WP8 produced the highest number of fruits per plant (30.70) but it corresponding individual fruit weight was the lowest (42.66 g). The heaviest individual fruit weight was recorded from the hybrid WP7 × C51 (55.60 g). The hybrid C41 × WP8 exhibited the highest fruit yield potentiality (1.29 kg/plant and 43.86 t/ha) followed by C11 × C51 (1.27 kg/plant and 43.18 t/ha). Grafting did not show significant influence on summer tomato production. However, application of hormone (2% Para Chlorophenoxy Acetic Acid) had significant influence of summer tomato production. Hormone treated plants produced significantly higher number of fruits per plant (27.8) and fruit yield per plant (1.25 kg) compared to that of non treated plant (1.01 kg/plant).Sowing dates had significant influence on summer tomato production. The fruit yield was recorded from the plants sown on May 5 (30.26 t/ha) closely followed by May 25 sowing (29.58 t/ha) while it was the lowest from the plant of June 15 sowing (27.54 t/ha). Among three tomato hybrids, C51 × WP10 produced the highest mean fruit yield per plant (0.96 kg) and per hectare (32.64 t/ha). However, the hybrid C51 X WP10 produced the highest fruit yield (1.11 kg/plant and 37.74 t/ha) when grown from May 25 sowing.