Department Of Applied Agriculture

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Evaluation of genetic fidelity of in vitro raised plants of Dendrocalamus asper (Schult. & Schult. F.) Backer ex K. Heyne using DNA-based markers
(2013) Singh, S.R.; Dalal, S.; Singh, R.; Dhawan, A.K.; Kalia, R.K.
Dendrocalamus asper, an edible bamboo is valued for its tender edible shoots in the food industry. However, overexploitation of natural stands of D. asper coupled with minimal conservation and reforestation efforts has led to its rapid depletion in nature. Therefore protocol for rapid multiplication of D. asper via direct regeneration using nodal segments from mature clumps was standardized and more than 25,000 plants were transferred to the field (Singh et al. 2012a). However, genetic fidelity of these in vitro raised plants needs to be authenticated for commercial scale application of the developed micropropagation protocol. PCR-based molecular markers have emerged as simple, fast, reliable and labor-effective tools for testing the genetic fidelity of in vitro raised plants. This study report the genetic fidelity analysis of in vitro raised plants of D. asper for the first time using arbitrary (Random Amplified Polymorphic DNA, RAPD), semi-arbitrary (Inter-Simple Sequence Repeat, ISSR; Amplified Fragment Length Polymorphism, AFLP), and sequence-based (Simple Sequence Repeat, SSR) markers. Bulked DNA samples of 20 in vitro raised shoots (collected after every three subculture cycles starting from 3rd to 30th passage) and field transferred plantlets were compared with the mother plant DNA using 90 primer combinations (25 each of RAPD, ISSR, SSR, and 15 AFLP) and scorable bands were produced by 78 (22 RAPD, 24 ISSR, 21 SSR, and 11 AFLP) primers. A total of 146 distinct and scorable bands were produced by 22 RAPD primers with an average of 6. 6 bands per primer while the number of bands for ISSR primers varied from 3 (ISSR-4 and 9) to 13 (ISSR-17), with an average of 7. 1 bands per primer. Similarly, SSR markers also showed wide variation in number of bands, ranging from 2 (RM 261) to 12 (RM 44, 140, and 224) with an average of 7. 8 bands. AFLP primer combinations could generate 35-72 bands with an average of 48. 7 bands per primer pair. Amplification of monomorphic bands with all primer combinations authenticated the true to type nature of the in vitro raised plants of D. asper which underwent up to 30 subculture passages over a period of approximately 2 years thereby supporting the commercial utilization of the developed micropropagation protocol. ? 2012 Franciszek G?rski Institute of Plant Physiology, Polish Academy of Sciences, Krak
Composition, bioactive compounds and antioxidant activity of common Indian fruits and vegetables
(Springer India, 2016) Singh,Jatinder Pal; Kaur, Amritpal; Shevkani, Khetan; Singh, Narpinder
The present work was undertaken to evaluate the chemical composition (proximate, minerals and dietary fibre), colour parameters, antioxidant activity and polyphenol profiles of different fruits (pomegranate, kinnow, mango, banana, jambolan, grapes and sapodilla) and vegetables (beetroot, brinjal, orange carrot, bitter gourd, mentha and spinach). The amount of insoluble dietary fibre was higher than soluble dietary fibre for all fruits and vegetables. Vegetables showed superior mineral composition (higher amounts of K, Ca and Fe) as compared to fruits. Total phenolic content (TPC) and antioxidant activity (ABTS and DPPH) ranged from 354.9 to 1639.7?mg?GAE/100?g, 2.6 to 5.5 and 3.0 to 6.3?mM?TE/g, respectively for different fruits, while it ranged from 179.3 to 1028.6?mg?GAE/100?g, 2.1 to 4.7 and 2.0 to 5.0?mM?TE/g, respectively for different vegetables. Gallic acid, protocatechuic acid, catechin, caffeic acid, ferulic acid, sinapic acid, quercetin, resveratrol and kaempferol were detected and quantified in different fruits and vegetables. The results highlighted that fruit peels could be used as valuable sources of minerals and polyphenols having high antioxidant activity. ? 2016, Association of Food Scientists & Technologists (India).
Wheat starch production, structure, functionality and applications :a review
(Blackwell Publishing Ltd, 2017) Shevkani, Khetan; Singh, 2 Narpinder; Bajaj, Ritika; Kaur, Amritpal
Starch is the main component of wheat having a number of food and industrial applications. Thousands of cultivars/varieties of different wheat types and species differing in starch functionality (thermal, retrogradation, pasting and nutritional properties) are grown throughout the world. These properties are related to starch composition, morphology and structure, which vary with genetics, agronomic and environmental conditions. Starches from soft wheat contain high amounts of surface lipids and proteins and exhibit lower paste viscosity, whereas that from hard cultivars contain high proportion of small granules and amylose content but lower gelatinization temperature and enthalpy. Waxy starches exhibit higher-percentage crystallinity, gelatinization temperatures, swelling power, paste viscosities and digestibility, but lower-setback viscosity, rate of retrogradation and levels of starch lipids and proteins than normal and high-amylose starches. Starches with high levels of lipids are less susceptible towards gelatinization, swelling and retrogradation and are good source of resistant starch, while that with high proportion of long amylopectin chains are more crystalline, gelatinize at high temperatures, increase paste viscosity, retrograde to a greater extent and decrease starch digestibility (high resistant and slowly digestible starch and low rapidly digestible starch). ? 2016 Institute of Food Science and Technology
Wheat starch production, structure, functionality and applications-a review
(Blackwell Publishing Ltd, 2017) Shevkani, Khetan; Singh, Narpinder; Bajaj, Ritika; Kaur, Amritpal
Starch is the main component of wheat having a number of food and industrial applications. Thousands of cultivars/varieties of different wheat types and species differing in starch functionality (thermal, retrogradation, pasting and nutritional properties) are grown throughout the world. These properties are related to starch composition, morphology and structure, which vary with genetics, agronomic and environmental conditions. Starches from soft wheat contain high amounts of surface lipids and proteins and exhibit lower paste viscosity, whereas that from hard cultivars contain high proportion of small granules and amylose content but lower gelatinization temperature and enthalpy. Waxy starches exhibit higher-percentage crystallinity, gelatinization temperatures, swelling power, paste viscosities and digestibility, but lower-setback viscosity, rate of retrogradation and levels of starch lipids and proteins than normal and high-amylose starches. Starches with high levels of lipids are less susceptible towards gelatinization, swelling and retrogradation and are good source of resistant starch, while that with high proportion of long amylopectin chains are more crystalline, gelatinize at high temperatures, increase paste viscosity, retrograde to a greater extent and decrease starch digestibility (high resistant and slowly digestible starch and low rapidly digestible starch).
Melting, crystallization and storage stability of virgin coconut oil and its blends by differential scanning calorimetry (DSC) and Fourier transform infrared spectroscopy (FTIR)
(Springer India, 2017) Srivastava, Y.; Semwal, A.D.; Sajeevkumar, V.A.; Sharma, G.K.
The blends were prepared of virgin coconut oil with refined soyabean oil (VCO-RSOY) and refined safflower oil (VCO-RSAFF). Blending with VCO improved the fatty acid composition which increased the shelf stability of 20:80 VCO-RSOY and VCO-RSAFF up to 12?months in different packaging systems such as low density polyethylene, linear low density polyethylene, metalized polyester pouches, polyethylene teteraphthalate, high density polyethylene (HDPE), Amber HDPE bottle. The specific spectral regions of FTIR proved to be very useful for the determination of adulteration as well as for the study of oxidation process. Band shifts observed at 3008, 1652, 1397, 1097, 912 and 845?cm?1 have been used to differentiate RSAFF from VCO. VCO spectrums did not have these chemical shifts. Further the spectrum of RSOY showed same band shifts as RSAFF except 1652, 1397, 869.6 and 845?cm?1. Differential Scanning Calorimetry provided useful information regarding the nature of thermodynamic changes related to physical state of vegetable oil. The physical state changes included melting and crystallization events which require the intake and release of energy. ? 2016, Association of Food Scientists & Technologists (India).
Bioactive constituents in pulses and their health benefits
(Springer India, 2017) Singh,Balwinder; Singh, Jatinder Pal; Shevkani, Khetan; Singh, Narpinder; Kaur, Amritpal
Pulses are good sources of bioactive compounds such as polyphenols, phytosterols and non-digestible carbohydrates that play important physiological as well as metabolic roles. These compounds vary in concentration amongst different pulse species and varieties. Pulse seed coats are rich in water-insoluble fibres and polyphenols (having high antioxidant activities), while cotyledons contain higher soluble fibres, oligosaccharides, slowly digestible and resistant starch content. Ferulic acid is the most abundant phenolic acid present in pulses, while flavonol glycosides, anthocyanins and tannins are responsible for the seed coat colour. Sitosterol (most abundant), stigmasterol, and campesterol are the major phytosterols present in pulses. Pulse fibres, resistant starch and oligosaccharides function as probiotics and possess several other health benefits such as anti-inflammatory, anti-tumour, and reduce glucose as well as lipid levels. Beans and peas contain higher amounts of oligosaccharides than other pulses. Processing methods affect resistant starch, polyphenol composition and generally increase antioxidant activities of different pulses. In this review, the current information on pulse polyphenols, phytosterols, resistant starch, dietary fibre, oligosaccharides, antioxidant and associated health benefits are discussed. ? 2016, Association of Food Scientists & Technologists (India).
Prospects of Agri-Tourism In Bathinda District Of Punjab
(Central University of Punjab, 2018) Binali; Patil, Chidanand
The present work entitled ''prospects of agri-tourism in Bathinda district of Punjab'' was undertaken to study the consumer awareness regarding the agri-tourism in Bathinda district and to know the willingness of people to visit the agri-tourism farms. About 60 respondents were selected for the study. The data were collected by self- interview. Majority of the respondents were not aware of the term ''agri-tourism'' but all were willing to visit the farms and want to participate in the farm activities and another survey was conducted on the agri-entrepreneurs, who were running the agri-tourism farms regarding the problems and prospects of agri-tourism farms. Out of the 31 agri- farmers registered under the Punjab Heritage and Tourism Board 5 were taken as sample for the survey. The majority of farmers were satisfied with their venture and the problems which they feel were the barriers in their venture are the lack of awareness among people and lack of literature available for agri-tourism`
Comparative study of thermal treatments on stability of moringa oil by using physio-chemical analysis and FTIR spectroscopy
(Central University of Punjab, 2018) Kaur, Sandeep; Srivastava, Yashi
A comparative study was conducted to check the stability and acceptability of moringa oil by giving it three different treatments of time, temperature and mode of heating process and by evaluating the various quality parameters such as peroxide value, free fatty acid value, iodine value, anisidine value, levels of conjugated dienes and trienes, refractive index, density, viscosity, specific gravity and total polyphenol, tocopherol and phytosterolcontentand by FTIR spectroscopy. The optimized cycle formoringa oilfryingwas 180?C for 8 hours; for microwave heating was P-100, P-80, and P-60 for 5, 10, 15, 20min and foroven treatment was 150?C, 180?C, 200?C for 5, 10, 15, 20 min. The results showed that values of FFA, AV, TOTOX, CD, CT, viscosity, density, RI and specific gravity increased and those of iodine value, content of polyphenols,phytosterols and tocopherols decreased as the three different modes of heat treatments proceeded. The physio-chemical properties evaluated indicate that values obtained after 8 hours of continuous moringa oil frying were comparable with microwave heated samples at P-100 for 20 mins. However, the analytical data showed that oven heated samples at 2000C for 20 mins were comparable with microwave heated samples at P-80 for 20 mins and with deep fat fried samples after 6 hours in most of the cases.Further, it has been concluded that moringa oil had shown good thermal stability and remained acceptable after 8hrs of continuous frying, 20 mins of microwave heating at P-100 as well as after 20 mins of conventional oven heating at 2000C
A Study on Consumer Behaviour towards Imitating Brands in Bathinda
(Central University of Punjab, 2018) Mohanta , Abinash Kumar; Patil , Chidanand
Imitating brands are look-alikes, which uses names, which are similar to soundings or are similar in visual appearance as that of original brands. The main reason for the increasing volume of these simulation brands is consumer demand. Therefore, studying consumer behavior rather than studying ways to reduce the copying is necessary. Thus, the Project titled A Study on Consumer Behaviour towards Imitating Brands in Bathinda was conducted during 2018. Primary data were collected from 100 respondents. Measures of central tendency, Tabular Analysis were used as analytical tools. Results of the study revealed that imitating brands are found in all most all product categories like chocolates, cigarettes, cold drinks, liquor, Namkeens etc. Consumer perceptions towards imitating brands were positive with context to pricing, availability and money value characteristics. Low price of imitating brand was the significant factors that affect purchase decisions, and there is the availability to follow brands on credit. Current studies show that the companies have to create awareness about the original brands with effective marketing strategies and the rural consumers have to adhere to the entry pricing strategies as they are more value sensitive.
Effect of Pulse Flour Incorporation on the Physical and Sensory Properties of Rice Muffins
(Central University of Punjab, 2018) Singh, Jaipreet; Shevkani, Khetan
The effects of incorporation of different whole pulse flours (lentil, field pea, mung bean and kidney bean) on the properties of rice batter and muffins were evaluated. The batters were evaluated for specific gravity and viscosity while muffins were evaluated for physical and technological properties i.e. volume, specific volume, density, height, volume index, symmetry, uniformity, sensory and crumb cellular structure/porosity. The incorporation of pulse flour increased specific gravity and viscosity of batters depending on pulse type and level of incorporation. The muffins from rice-mung bean and rice-field pea composite flours showed higher volume, specific volume and height and lower density, while kidney bean and lentil flour incorporation resulted in muffins with lower volume and higher density. Symmetry and uniformity indexes of rice/rice-pulse muffins varied from -0.15 to 13.0 and -3.5 to 0.5, respectively. Pulse flours affected symmetry and uniformity variably depending on pulse type and level of incorporation. They also influenced crumb porosity, sensorial properties and acceptability of muffins by the consumers. The colour of muffin crust and crumb enhanced upon the incorporation of pulse flours. Mung bean flour incorporated muffins showed the most attractive crust in terms of attractive reddish-brown colour and gloss. Rice muffin crumbs were dense/compact and crumbly, while the incorporation of pulse flours generally reduced the crumbliness and improved porosity
Effect of degree of milling on physicochemical, structural, pasting and cooking properties of short and long grain Indica rice cultivars
(Elsevier Ltd, 2018) Sandhu, Rubrinder Singh; Singh, Narpinder; Kaler, R.S.S.; Kaur, Amritpal; Shevkani, Khetan
The effects of degree of milling (DOM) between 0 and 8% on physico-chemical, structural, pasting and cooking properties of short and long grain Indica rice cultivars were studied. Ash, protein, lipids and minerals decreased while blue value and crystallinity increased with increase in DOM. The colour parameters (a? b?) and cooking time (CT) decreased while L?(lightness) increased with increase in DOM. Elongation ratio (ER), gruel solid loss (GSL), length/breadth (L/B) and paste viscosities during cooking increased with increase in DOM. Short grain rice contained lower ash, protein, lipids, Mn, K, Ca, CT and GSL than long grain while the later showed higher crystallinity, Mn, P, K, Ca and ER. Paste and dough characteristics measured using Rheometer and Mixolab, respectively correlated well and differed with cultivar and DOM. Short and long grain cultivars showed variation in loss of different chemical constituents during varied DOM causing variation in cooking characteristics. ? 2018 Elsevier Ltd
Enzymatic Browning of Fruit and Vegetables: A Review
(Springer, 2018) Kanchan, Balwinder Singh; Suri, Kanchan; Shevkani, Khetan; Kaur, Amritpal; Kaur, Amarbir; Singh, Narpinder
Enzymatic browning in fruits and vegetables occurs by exposure to the air after cutting and slicing and in pulped states, mechanical damage during transportation, and thawing of frozen or cold stored foods. Polyphenol oxidase (PPO) and peroxidase (POD) are the main enzymes responsible for browning. PPO is classified as an oxidoreductase enzyme with four atoms of copper as a prosthetic group. It catalyzes the oxidation of functional OH group attached to the carbon atom of the benzene ring of monohydroxy phenols (phenol, tyrosine, p-cresol) to o-dihydroxy phenols (catechol, dopamine, adrenalin) and dehydrogenation of o-dihydroxy phenols to o-quinones. The oxidation of phenolic compounds to quinones and production of melanin give rise to a dark color in the foods. The POD is thermostable enzyme that belongs to a group of oxidases that use H2O2 as a catalyst for oxidation of phenolic compounds. The POD is related to undesirable changes in flavor, texture, color, and the nutritional quality of foods. The level of PPO and POD varies in fruits and vegetables and their content changes with maturity and senescence depending upon the ratio of bounded and soluble enzymes. Change in color of fruits and vegetables by enzymatic reactions is a major problem during harvesting, transportation, storage, and processing. Color deterioration, off-flavor, and loss of nutritive value in foods are unacceptable to the consumers. The purpose of this chapter is to provide information available in the literature on PPO and POD in different fruits and vegetables, their role in browning/color changes, and available prevention methods.
An Analysis of Contract Farming In Carrot In Punjab
(Central University of Punjab, 2018) Singh, Kuldeep; Patil, Chidanand
Contract farming is a contractual agreement between firm and farmers in written/oral form describing specific condition for production, procurement of agriculture commodity such as predetermined quantity, quality, price, transportation, etc. After accepting pre- specified condition farmers enter in to contractual agreement. In the study contracting firm, contract farmer as well as proprietor farmers were studied those were involved directly or indirectly in carrot cultivation. Institutional arrangements of Pagro Frozen Food Ltd. for contract farmers were also studied. Further comparative cost return analysis was performed by collecting primary data with the help of structured questionnaire. The study was concluded while suggesting policy measures to improve contract faming in carrot cultivation that will mutually benefited for both contacting firm as well as for farmers.
A study on problems and prospects of Rice export from India
(Central University of Punjab, 2018) Sabeel Mohammed.K; Patil, Chidanand
The study has observed the growth in area, production and productivity of rice and problems and prospects of rice export from India during the period 1987-88 to 2016-17. Compound Annual Growth Rate, Instability index and Coefficient of Variation, were applied to estimate the Trend, and instability in Rice Export and growth in Area, Production and Productivity of Rice. The time series data were made available before estimating the determinants of Indian Rice Export. The study has examined that Rice contributed substantially to the national income during the study period. The Production of Rice grew at the rate of 2.465 percent per annum during the study period of 1949-50 to 2015-16, while productivity of rice in India achieved a growth rate of 1.81 percent per annum. The country has exported 3985195.60 MT of Basmati Rice to the world for the worth of Rs. 2151290.92 Lakhs. The export earning of non-basmati rice was Rs. 1692987.72 Lakhs by registering an increase in the earning of 79012 per cent over the year 1987-88. . A total quantity of rice 10755999 Metric Tonnes were exported to different countries from India and export earnings from the export of total rice (Basmati and Non-Basmati) were Rs.3844278 Lakhs during 2016-17. The data regarding the problems or constraints faced by Exporters were collected by doing personal interview with the Rice Exporters. All exporters are facing stiff competition from local competitors. The exporters are highly affected by infrastructural and Exchange rate related problems. All exporters are very much satisfied with the services offered by APEDA and various other Export promoting agencies. In order to sustain in the international market, Indian exporters needs improvement in quality and sanitary standards besides the competitive price.
A Study on Performance of Private Labels in Modern Retail Chains in Bathinda
(Central University of Punjab, 2018) Panwar, Kamaksh; Patil, Chidanand
Store brands are those products which are developed by a retailer and available only on sell in their own stores; some retailers may try to utilize this measure of exclusivity to differentiate them from others. So, project titled A Study on Performance of Private Labels in Modern Retail Chains in Bathinda-A Study of Food Products in Bathinda was conducted during 2017-18.The report is based on both Primary data and Secondary Data. The primary data was collected from the consumers and the store managers. Measures of central tendencies and relevancy co-efficient were used as an analytical tool. Major findings of the study were: Product ranges in store brand were found in various categories like staples, pulses, spices, processed products, beverages and other products. The various types of strategies were followed in pricing of store brands and it was observed that price is low in comparison to national brands, in some products where there were less national brands in competition price are set by the store brands by its own. Consumer perception towards private labels was positive as they believed that private labels were cheap and are of better quality and trustworthy. The first purchase was mainly due to the promotional offers, just for a change and display in the stores. The study was practically helpful in understanding that national brands have to gear up to the private label competition, more efforts to be made to achieve a shift in consumer perception on private labels as cheap alternatives to national brands to products with high quality with proper marketing mix and private labels should enter in product ranges with strong presence of national brands to gain bargaining power from them.
Prioritization for Monitoring and Evaluation (PME) of Agribusiness Projects
(Bioinfo Publications, 2018) Reddy, S. Vijayachandra; Patil, Chidanand; Reddy, B. S.
Agribusiness is the key for sustainable development in agriculture. The growth of both agriculture growth and industrialization can be achieved from Agribusiness enterprises alone. Agriculture continues to support numerous downstream linkages with industry by becoming a supplier of vital industrial raw material. Due to higher dependency on agriculture country such as India will be always associated potential economic growth for Food processing Industry, which will establish better linkages between end user and agriculture. Government also has accorded a high priority to the sector and has provided many fiscal incentives.
Virgin Coconut Oil as Functional Oil
(Elsevier, 2018) Srivastava, Yashi; Semwal, Anil D; Sharma, Gopal K
Virgin coconut oil (VCO) is the freshly obtained mature kernel of the coconut, by mechanical or natural means, with or without the use of heat and without undergoing chemical refining. When compared to copra coconut oil (CCO), marginal differences exist with respect to iodine value, saponification value, refractive index, fatty acid profile, specific gravity, and moisture content. VCO has many health benefits, such as preventing the oxidation of low density lipoprotein lipid increasing the antioxidant enzymes. Additionally, total polyphenol, antioxidant activity, tocopherol, phytosterol, monoglycerides, and diglyceride content in VCO samples are different from CCO samples. In vivo studies on Wistar albino rats prove that VCO samples are better in reducing hypercholesterimia and diabetes. VCO was found to be good frying oil in terms of stability and acceptability after 8 h of frying of soaked Bengal gram dhal. Blends of VCO were found to be stable for up to 12 months of storage in various flexible and rigid packaging systems, at varying temperatures. After VCO extraction, the resulting residual material obtained, termed as virgin coconut meal (VCM), has been used to make different traditional Indian sweets (ladoo & burfi) as well as baked goods (biscuit & cake).
Recent Trends and Advancements in Agricultural Research: An Overview
(Society of Pharmacognosy and Phytochemistry, 2018) Sharma, Mohit; Patil, Chidanand
Do you know the most precious thing happening in Indian Agriculture? Few keywords such as food, organic farming, climate change and improved farming techniques may strike to your mind. But the recent improvements in agriculture are way more advanced. These advancements along with the increase in urbanization are major drivers for the evolution of agricultural research. Recent trends in the area of Agricultural Research comprise of Eco-Agro-tourism, Big Data Analytics, Climate Smart Agriculture, Advanced Marketing Linkages, Integrated Farming System, etc. These trends are important not only from the research context but also from the policy point of view towards ambitious goal of doubling farmers’ income by 2022. In today’s’ era technology plays a very important role in encouraging farmers to take up entrepreneurial ventures and agro-based industries. Recent research has also spoken about combining Agriculture technology with the Information technology for improving the agricultural output. Traditional farming approach need to be replaced with the modern farming approaches like Integrated Farming System, Vertical Farming, Forward and Backward integration, etc. With the increase in population and limited resource availability, research related to Urban Agriculture is being emphasized which encourages the urban population to go for organic cultivation for healthy and safe produce. With the increase in per capita income, consumers are willing to spend more on quality products which is impacting backward linkages towards farmers to adopt good practices at production level. For mitigating the environmental challenges, research is focusing on Climate Smart Agricultural Techniques like DSR (Direct Seeded Rice) which reduces the water usage by about 50 to 60 percent and methane gas emission to a large extent ultimately helping the farmers to earn more carbon credits. In nutshell, it can be stated that along with coping up the major challenges such as climate change, boosting farmers’ income and feeding the billions, above stated trends in agricultural research are seen as ray of hope for sustaining Indian agriculture.
Growth and Performance of Indian Tourism Industry
(New Centuary Publications, 2018) Patil, Chidannd; Chaitra, G. B.
Analysis of Consumer Preference For Branded Spice Products In Bathinda
(Central University of Punjab, 2018) Kumari, Priyanka; Patil, Chidanand
India is the storehouse for many spices and its products. Before long spice were prepared at home but in the recent time technology has ben developed and people are giving priority towards branded products instead of homemade. The current thesis is mainly based to enumerate the reasons for shifting from homemade to branded spice products along with the consumers' willingness towards the preference of different brand. The study was mainly consists of some Indian spice products like Coriander, turmeric, chilli, black pepper, cumin powders and the respected brands of the spices were Everest, Eastern, Aachi, catch and MDH. We selected a total number of 60 respondents from the city of Bathinda and working on convenient sampling. The study concluded that out of 60 respondents, 38.33 percent respondents were using homemade spice products, whereas 56.7percent respondents were using branded spice products and 5 percent were using local made spice product.