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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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20121
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Subject: Food Technology × Author: Pooja S. Sawant ×
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    ThesisItemOpen Access
    Nutritional and Technological Advancements in the Promotion of Ethnic and Novel Foods Using the Genetically Diversified Finger Millet (Eleusine Coracana [L.] Gaertn)
    (UAS, Dharwad, 2012) Pooja S. Sawant; Nirmala B. Yenagi
    The study focussed on finger millet (Eleusine coracana) for the nutritional qualities of the genotypes, brown (Dapoli 1) and white (Dapoli Safed 1) grown organically and inorganically in Konkan region of Maharastra, designing of novel foods for introduction in the institutional food service centres and supplementation impact of finger millet based calcium rich food to school children (9-15 years). The organic manure application enhanced the nutritional quality of the grains with a better balance of minerals. The yield of white genotypes showed significant positive response to manure application. Protein, crude fibre, iron, manganese and zinc was significantly high in white and carbohydrate, energy, calcium and phosphorus was significantly high in brown genotypes. Rotis prepared from organically grown white grains were significantly better in appearance, colour and texture but the taste of brown rotis was significantly better. The composite blend consisting of 40:50:10 of brown finger millet : maize : skimmed milk powder produced extrudates with the highest sensory scores, whereas nutritionally superior and organoleptically acceptable breakfast muffins were designed with incorporation of finger millet flour up to 50 per cent. Formulation of brown finger millet based supplementary food like malt as health drink (225mg of calcium/ serving) enhanced the serum calcium status of thirty school children in 180 days who were stunted under the prevailing situation. In the long run, this can improve the nutritional status of the productive population and also overcome the future challenge of osteoporosis.