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University of Agricultural Sciences, Dharwad

The University of Agricultural Sciences, Dharwad was established on October 1, 1986. The University has 5 Colleges, 27 Research Stations, 6 Agriculture Extension Education Centers, 6 Krishi Vigyan Kendras and ATIC. The University has its jurisdiction over 7 districts namely Bagalkot, Belgaum, Bijapur, Dharwad, Gadag, Haveri, and Uttar Kannada in northern Karnataka. Greater diversity exists in soil types, climate, topography cropping and farming situations. The jurisdiction includes dry-farming to heavy rainfall and irrigated area. Important crops of the region include sorghum, cotton, rice, pulses, chilli, sugarcane, groundnut, sunflower, wheat, safflower etc. The region is also known for many horticultural crops. Considerable progress has been registered in the field of education, research and extension from this University.

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Subject: Food Science and Technology × Author: Mamata Mannuramath ×
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    ThesisItemOpen Access
    Storage quality of little millet (panicum miliare ) and diversification of utilization of little millet through hydrothermal and baking technologies
    (UASD) Mamata Mannuramath; Nirmala Yenagi
    The study was undertaken to evaluate local cultivars (Malli savi and Kari savi) and high yielding varieties (Sukshema, COSa-(4) and JK-8) for physico-chemical and nutritional qualities and to develop of value added little millet products through hydrothermal and baking technologies. The local cultivar Malli savi was found to be superior followed by high yielding variety Sukshema. The storage of local cultivar of little millet for duration of 18 months exhibited better nutritional, milling and cooking qualities. The significant changes were observed for protein content, total dietary fiber total phenols and phytic acid content during storage. Significant decline was also observed for in vitro protein digestibility, in vitro starch digestibility, amylose, soluble amylose, swelling power, solubility and soluble proteins. The hydrothermal treatment with initial soaking temperature of 700 C for 3 hr and steaming at 1100 C for 20 min was found to be optimum with improved head rice yield (92.39 %) with lower breakage (0.98%). Hydrothermally treated little millet rice was translucent shiny, firm, fluffy and non sticky. These characteristics were preferred properties by the consumer. Hydrothermal treatment improved the nutritional profile and enhanced therapeutic property, processing quality and shelf life. Incorporation of little millet at 10 and 30 per cent was organoleptically acceptable and enhanced the nutritional profile by increasing dietary fiber, iron, zinc, copper and phosphorus by 19, 94, 29, 70 and 28 per cent respectively. The study concludes that economic value of the local staple cereal can be enhanced through suitable technologies as therapeutic food and little millet has potential of designing basic functional food for better health.