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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 and Nutrition × Thesis Type: M.Sc ×
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Now showing 1 - 9 of 58
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    ThesisItemOpen Access
    Nutritional and Functional Quality of Optimized Foxtail Millet Vermicelli
    (University of Agricultural Science, Dharwad, 2016-06) Reddy, Vanishree B.; Karakannavar, Sarojani J.
    Foxtail millet (Setaria italica) is one of the most important food crops of semi arid tropics, originated from China and now planted all over the world. It is the second-most widely planted species of millet. Nutritionally, foxtail millet consist of 10-12 per cent protein, 351 K cal energy per 100 g, 2.29-2.7 per cent lysine, 0.59 per cent thiamine, 4-5 per cent fat and 17.62 per cent dietary fiber. Vermicelli is considered as one of traditional Indian food item as it is based on sound foundation of culture, custom and consumed by people over long time. Vermicelli is commonly consumed pasta product liked by people of all walks of life, irrespective of age and changing lifestyles. Hence, an attempt was made to develop value added foxtail millet based vermicelli. Optimization of flour was done at three different proportions viz., 1:1, 1:2 and 1:3. Trials of optimization indicated that, the production procedure was highly acceptable for 1:1 proportion because of good extrusion and less wastage. Developed vermicelli were evaluated for cooking quality, sensory parameters, nutritional composition, storage quality and consumer acceptance. The results indicated that foxtail millet vermicelli exhibited good cooking quality by resulting in increased cooked weight and cooked volume. The overall acceptability of 1:1 vermicelli was 8.00 which was significantly higher than the control vermicelli (7.68). Nutrient analysis revealed that, protein, fat, ash and crude fiber contents of developed foxtail millet vermicelli was 15.42, 0.55, 1.05 and 0.28 per cent respectively with high dietary fibre content 20.96 per cent (soluble- 4.10 % and insoluble- 16.86 %). There was no significant changes observed in physical characteristics of vermicelli during storage. However, from fourth month of storage the overall acceptability scores of foxtail millet vermicelli declined significantly. Hence foxtail millet vermicelli was found to be acceptable up to three months. Developed vermicelli was better accepted and preferred by the consumers.
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    ThesisItemOpen Access
    THIOCYANATE CONTENT IN FOODS AND EFFECT OF PROCESSING
    (University of Agricultural Sciences, Dharwad, 2002) PATIL, TAYYABA KOUSAR D.; KARKANNAVAR, SAROJANI J.
    An investigation was undertaken with an objective to estimate the thiocyanate content of foods commonly consumed in Northern Karnataka and to assess the impact of domestic processing. The analysis of thiocyanate was carried out by the method of Basu et al. (1986). Among the foods analysed, highest thiocyanate was observed in drumstick (57.53 mg/100 g fresh tissue) followed by mustard (21.39 mg/100 g) and lowest in papaya (0.04 mg/100 g fresh tissue), and curry leaves (0.07 mg/100 g fresh tissue). The thiocyanate in leafy vegetables ranged from 0.07 to 7.90 mg/100 g fresh tissue with lowest in curry leaves and highest in cabbage and in other vegetables ranged From 0.14 to 57.53 mg/100 g fresh tissue with lowest in little gourd and highest in drumstick. The thiocyanate in roots and tubers ranged from 0.15 to 2.57 mg/100 g fresh tissue with lowest in carrot and highest in colocasia. and in fruits ranged from 0.04 to 1.79 mg/100 g fresh tissue with lowest in papaya and highest in jack fruit and in nuts and oilseeds ranged from 0.18 to 21.39 mg/100 g with lowest in coconut and highest in mustard. The thiocyanate in condiments and spices ranged from 0.47 to 6.98 mg/100 g with lowest in red chilli powder and highest in garden cress. The Thiocyanate in milk and milk products was very low and it ranged from 0.21 to 0.23 ing/100 ml. The per cent reduction of thiocyanate due to cutting, ranged from 6.45 to 58.22 per cent in vegetables and fruits and due to boiling, stewing vegetables ranged from 34.43 to 95.64 and 54.41 to 93.36 per cent, respectively which was significant. The thiocyanate reduction in mustard, ladies fmger and onion after splattering, roasting and frying was 34.13, 57.14 and 80.92 percent, respectively.
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    ThesisItemOpen Access
    EXPLORATION AND DOCUMENTATION OF INDIGENOUS HYPOGLYCEMIC SUBSTANCES OF NORTH KARNATAKA AND IMPACT OF PERIWINKLE LEAVES (Catharanthus roseus) ON MANAGEMENT OF DIABETES MELLITUS
    (University of Agricultural Sciences, Dharwad, 2002) BANAKAR, VIJAYA; MALAGI, USHA
    An investigation was undertaken with an objective to document and study the consumption pattern of indigenous hypoglycemic substances by diabetics of North Karnataka region and to investigate the impact of commonly available indigenous plant material for management of diabetes mellitus. Five zones viz., dry, coastal, hilly, transitional and north eastern transitional zones were selected randomly from North Karnataka region for documentation study with 30 type-2 diabetics in each zone. About 20 indigenous hypoglycemic substances were documented in North Karnataka. All the substances were of plant origin, which included herbs (n=10), green leafy vegetables (n=2), other vegetables (n=3), fruits (n=3) and spices (n=2). These substances were consumed by the diabetics in the form of dry, fresh, decoction and juices. Majority of the diabetics in North Karnataka were more aware and used fenugreek seeds, bitter gourd, bael leaves, jumbu seeds and tulasi leaves for the control of diabetes. Most of them observed good control over the disorder and perceived no side effects on consuming the indigenous hypoglycemic substances. Based on the documentation data, easily and abundantly available periwinkle leaves of pink flowering plant (Catharanthus roseus) was selected for intervention. About 20 type-2 diabetics residing in Dharwad city were selected, of which ten were taken as experimental and rest as control group. Periwinkle leaves powder (2 g/day) was given to the experimental group for a period of one month and no supplementation was given to the control group. There was a significant reduction observed in fasting blood glucose (range. 3.76-9.83%), post parandial blood glucose (6.69-12.36%). total cholesterol (1.25-1.99%)), LDL-C (1.06-3.07%) and triglyceride levels (0.79-4.03%o) of diabetics in experimental group. On the other hand no marked reduction was observed in blood glucose and blood lipid levels of the diabetics in control group.
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    ThesisItemOpen Access
    NUTRITIONAL AND HEALTH PROFILE DURING MENARCHE AND SEASONAL VARIATIONS IN IRON STATUS OF ADOLESCENT GIRLS
    (University of Agricultural Sciences, Dharwad, 2002) DEEPA, K. S.; BHARATI, PUSHPA
    ABSTRACT NOT AVAILABLE
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    ThesisItemOpen Access
    PREVALENCE AND ASSESSMENT OF OBESITY AMONG HIGH SCHOOL CHILDREN OF DHARWAD CITY
    (University of Agricultural Sciences, Dharwad, 2002) PATIL, JAYASHREE S; NAIK, RAMA K
    ABSTRACT NOT AVAILABLE
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    ThesisItemOpen Access
    DOCUMENTATION AND NUTRIENT COMPUTATION OF TRADITIONAL FESTIVAL FOODS OF DIFFERENT COMMUNITIES OF RURAL AND URBAN DHARWAD.
    (University of Agricultural Sciences, Dharwad, 2000) INAMDAR, VIJAYALAXMI R; CHITNMAD, BHARATI V.
    ABSTRACT NOT AVAILABLE
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    ThesisItemOpen Access
    SOCIO-CULTURAL FACTORS INFLUENCING THE DIET DURING PREGNANCY
    (University of Agricultural Sciences, Dharwad, 2000) DOMBAR, SHAKUNTALA K; SHARADA, G S
    The study was conducted in an urban area of Dharwad and Hubli by selecting 300 mothers by purposive sampling technique, which included five communities viz., Kannadiga, Rajasthani, Gujarathi, Punjabi and Tamilian and five religions, viz., Hindu, Muslim, Christian, Jain and Sikh. The data was collected by personal interview method. A majority of the respondents were in their reproductive age. During entire period of pregnancy a maximum number of mothers irrespective of the communities, religious group and social classification had consumed the same amount of food as that of prepregnancy. The special foods consumed by north-lndians were more nutritious than south-lndians. Inclusion of special foods during pregnancy was found to be more in highly educated, high income group and joint family respondents. Intake of milk with ‘ghee’ as a special food during pregnancy was observed only in case of Punjabis and Sikhs. Several food beliefs and taboos were prevalent among all the communities and religions and were mostly centered around the concept of ‘hot and ‘abortic' foods. In general, food beliefs and taboos were influenced by culture. Comparatively more number of mothers from less educational status, low income group and joint family avoided various kinds of foods than their counterparts. A higher number of respondents irrespective of social and cultural class difference believed that consumption of more food during pregnancy would affect their own health. A majority of subjects had received guidance by mothers-in-law and mothers.
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    ThesisItemOpen Access
    DEVELOPMENT OF DICOCCUM WHEAT BASED THERAPEUTIC BUN
    (University of Agricultural Sciences, Dharwad, 2000) SANKESHWAR, SHRIDEVI B; YENAGI, NIRMALA B
    ABSTRACT NOT AVAILABLE
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    ThesisItemOpen Access
    NUTRITIVE VALUE AND ACCEPTABILITY OF LUFFA TUBEROSA ROXB. (KARCHIKAI)
    (University of Agricultural Sciences, Dharwad, 2000) MASTI, VEENA S; BHARATI, PUSHPA