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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: Ph.D ×
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Now showing 1 - 9 of 16
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    ThesisItemOpen Access
    INFLUENCE OF PROCESS VARIABLES AND FLOUR CHARACTERISTICS OF SORGHUM GENOTYPES ON RHEOLOGICAL PROPERTIES OF DOUGH AND ROTI
    (University of Agricultural Sciences, Dharwad, 2000) MADHAVI REDDY, M; YENAGI, NIRMALA B
    The present investigation was undertaken to standardize the traditional method cf roti preparation for process variables like dry flour addition to gelatinized mass to prepare dough, baking temperature Storage of dough and gelatinized mass dough prepared by cold water, particle size of flour and were evaluated for dough, roti making baking and roti quality by physical, chemical, Theological and organoleptic tests. Grain, dough and roti qualities of genotypes grown in kharif and rabi seasons, harvested at different maturity stages and quality of flour and roti stored in diffrent packaging materials were also studied. The three important stages of roti making process viz., dough preparation, roti making and baking were influenced for different process variables. The optimum conditions for preparing ideal quality roti with dough of better handling, roti making and baking qualities are use of four of medium particles size (+80 mesh), dough preparation with 1:1.5 proportion of gelatinized mass and dry flour, baking temperature of 120°C storage time of dough for roti preparation not more than 30 min, and storage time of gelatinized mass up to 6 hrs. Sorghum cultivars grown in rabi season. better physico-chemical and rheological qualities for end use of roti than kharif cultivars. Similarly varieties are superior over hybrids. Though sorghum cultivar harvested at physiological maturity stage has better functional qualities for roti making than cultivar harvested at ten days before maturity stage. Sorghum flour stored in aluminum box had shelf life of 15 days with an excellent dough and organoleptic qualities. Sorghum flour shelf life can be extended (21 days) without affecting the functional quality of dough with better organoleptic properties by the use of laminated pouch. Cane basket is the most suitable material for storage of roti and its shelf life is about two months with good organoleptic, functional and microbial qualities.
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    ThesisItemOpen Access
    NUTRITIONAL AND PROCESSING QUALITIES OF DICOCCUM (Triticum dicoccum Schrank, Suhulb) WHEAT VARIETIES
    (University of Agricultural Sciences, Dharwad, 1999) BHUVANESWARI, G; YENAGI, NIRMALA B
    Interest towards utilization of hulled dicoccum wheat has been increased in agriculture due to the low input techniques used for their management. Since quality is the most important criterion in the promotion of dicoccum wheat genotypes, eight dicoccum wheat varieties along with one each check varieties of durum and bread wheat were studied for nutritional, technological and therapeutic qualities for gainful utilization. Physico-chemical, carbohydrate profile, in-vitro protein and carbohydrate digestibility were analyzed by standard procedures. Fractionation of gluten and gliadin proteins was carried out by sodium dodecyl sulfate polyacrylamide gel electrophoresis. Varieties were also evaluated for milling, vulgarisation, popping, baking, pasta making and extrusion qualities. Glyce mic index of dahlia and semolina of commercially available dicoccum wheat, DDK-1001 was determined to assess the therapeutic quality. Visual observation revealed that almost all the dicoccum wheats were reddish in colour and elongated with pointed ends. Thousand Kernel Weight of dicoccum wheats was lower than durum wheat. The hardness values of dicoccum wheats were ranged from 3.19 to 6.60 kg/grain.Nutritionally, dicoccum wheats were rich in protein, total sugar and dietary fibre contents and good source of ash and B-carotene contents. Dietary fibre and low carbohydrate digestibility were the contributing factors for low glycemic index of dicoccum wheat products. Good semolina milling potential of dicoccum wheats and good cooking qualities were found to be highly suitable for preparation of pasta products and extnidates. y-45 gliadin band was the contributing factor for better pasta quality. Dicoccum wheats also showed a good popping quality. Bulgurisation was the most suitable processing method for dicoccum wheats as it improved the milling, popping and cooking qualities. Dicoccum wheats showed potential for bread making quality due to the presence of l', 1 and 7+8 glutenin bands. Nutritionally superior and good processing potential dicoccum wheat varieties were DDK-IOOL DDK-1016, DDK-1009, NP-200 and 278-13.
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    ThesisItemOpen Access
    PROMOTION OF VITAMIN A STATUS THROUGH HORTICULTURE INTERVENTION
    (University of Agricultural Sciences, Dharwad, 1999) B, KASTURIBA; NAIK, RAMA K
    The investigation focused on vitamin A status and impact of synthetic and horticulture intervention on vitamin A status. Vitamin A status of 153 school children of Dharwad taluk was assessed by dietary, anthropometry, clinical and biochemical analysis. Children with serum retinol level less than 20ug/100ml were included in intervention study. Children from group-l formed the control, a single massive oral dose of 2,00,000 lU of vitamin A was given to group-II, horticultural intervention was given to group-lll daily for 3 months, where standardized recipes (fenugreek chapathi, drumstick leaves chapathi and carrot bhaji) met days's vitamin A allowance (2400ug/day). Serum retinol level, haemoglobin level, anthropometric parameters and morbidity pattern were recorded before and after supplementation period. The intake of all the nutrients of sample was less compared to recommended dietary allowances. The adequacy of iron and p-carolens was less than 50 per cent. As per Waterlow's classification, 29.41, 62.09, 5.23 and 3.27 percent were in normal, stunting, wasting and stunting and wasting group, respectively. Majority fell in the category of low level of serum retinol and anemic group. The prevalence of xerosis, night blindness and bitot's spots was 4.58, 0.65 and 0.65 percent, respectively. Significant association between adequacy of protein, p-carotene, fat and serum retinol level and blood forming nutrients and haemoglobin level was apparent. A significant relationship was also evident between haemoglobin level and serum retinol level. Both synthetic vitamin A and horticulture intervention improved the serum retinol, hemoglobin level and anthropometric parameters. The synthetic supplementation showed high increment value for serum retinol level compared to the horticulture supplementation group. Nevertheless, the increment value for anthropometry and hemoglobin level was high and there was a clear decrease in the episodes of illness in the horticulture intervention group. Hence, horticulture intervention is cost-effective, long-term, natural and sustainable strategy to solve existing vitamin A Deficiency problem.
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    ThesisItemOpen Access
    Development and Quality Evaluation of Minor Millet Based Innovative Food for Health Security of Elderly
    (University of Agricultural Science, Dharwad, 2015-09) Takhellambam Ranjita Devi; Chimmad, Bharati
    An investigation was undertaken to know food preferences of free living elderly, in and around Dharwad; to process and evaluate quality of ready to cook (RTC) millet flakes and food mix for elderly; to assess consumer acceptability and storage quality of the RTC millet flakes and the food mix and to study the impact of dietary intervention of the food mix among elderly. Variation in food preference of elderly across gender, age, location, education, occupation and income levels was observed. Health status of majority of the elderly was moderately affected. Dietary pattern and food problems varied. Physico-functional parameters of millets and flakes varied for the selected millets viz., little (Panicum miliare), proso (Panicum miliaceum), barnyard (Echinochloa frumentacea L.) and ragi (Eleusine coracana L.). The developed RTC millet flakes were small, irregular in shape and size, dry, crisp and light. Variation in flake recovery, physico-functional, cooking properties and nutrient composition was observed. In vitro protein and starch digestibility of 56.8 to 70.7 per cent and 44.39-62.29glucose/min with in vitro glycemic index of 63.2 to 73.0 was observed among the millet flakes. Avalakkis of all RTC millet were acceptable in terms of appearance (6.25-8.37), color (6.12-8.62), texture (6.00-8.50), taste and flavour (6.37-8.50) and overall (5.87-8.37). However, little millet avalakki was highly accepted with storability of four months and was microbially safe. Food mix based on RTC little millet flakes developed for elderly recorded 9.83g protein, 1.26g fat, 20.80g total dietary fiber, 50.56g carbohydrate, 253kcal energy and 27.17mg iron. The food mix recorded in vitro protein and starch digestibility of 60.90 per cent and 34.99mg glucose/min, respectively and exhibited in vitro glycemic index of 58.92. Consumer acceptability of food mix was excellent, possessed storability of six months and was microbially safe. Dietary intervention of the food mix among elderly revealed significant reduction in total cholesterol (14.93%), LDL cholesterol (17.53%), LDL/HDL ratio (20.62%) and significantly increased in HDL cholesterol (3.84%).
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    ThesisItemOpen Access
    IODINE DEFICIENCY DISORDERS EV CHILDREN OF SIRSI TALUK - KARNATAKA
    (University of Agricultural Science, Dharwad, 1999) Karkannavar, Sarojani J; Naik, Rama A
    ABSTRACT NOT AVAILABLE
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    ThesisItemOpen Access
    IMPACT OF DIET MODIFICATION, EDUCATION AND COUNSELLING INTERVENTIONS ON MANAGEMENT OF DIABETES MELLITUS
    (University of Agricultural Science, Dharwad, 2000) Malagi, Usha; Naik, Rama K.
    "The impact of diet and educational interventions on the management of diabetes mellitus was studied for a period of six months. Fifty Tv'pe-2 diabetics, above 50 years of age from Hubli-Dhanvad diabetes clinics were interviewed for general information, diabenc knowledge and practices by using, pretested questionnaire. The nutritional status was assessed by dietary, anthropometric and clinical methods. Out of this, 26 diabetics were given interventions in form of diet modification alone (I) for individual subjects, education alone (II) in form of individual, group, family and spouse education, combination of diet modification and education (III) with 6-7 subjects in each group for a period of six months. Control group was not given any interventions (IV). More than half the subjects had three meals and a snack every day. Foods rich in fats and sugar were restricted, vegetables, citrus and jumbu fruit and fenugreek seeds were specially included, half the subjects exercised and walking being the most common form. Obesity and hypertension were common complications. Females had higher morbidity and age related problems compared to males. The mean adequacy for energy nutrients was higher than RDA in both the genders. Higher percentage of females were abdominally obese (62.07%) compared to males (38.10%). Positive improvements in diet scores was observed in intervention groups and diet modification group had made maximum desirable changes (83.33%) followed by III. The adequacy of fuel nutrients decreased during the intervention period. More number of diabetics lost weight in I followed by III. There was a significant decrease in blood sugar, lipids and increase in HDL-C, and most of the diabetes complications were under control 45 percent of non exercising subjects exercised after the intervention. Diet modification for six months was most effective in terms of glycemic control, reduction in lipids, increase in HDL-C, weight reduction, improvement in diabetes practices and control of complications, followed by II and III."
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    ThesisItemOpen Access
    DEVELOPMENT AND EVALUATION OF MILLET DASED COMPOSITE FOOD FOR DIABETICS
    (University of Agricultural Science, Dharwad, 2003) Itagi, Sunanda K; Naik, Rama K
    "The study was undertaken to develop composite diabetic mix from regional millets (foxtail and little 80%) along with wheat (10%) and black gram dal (10%) and spice mixture (8%). The nutrient composition of the millets and mixes was statistically not significant except for fat and mineral content respectively. These millets increased four times it volume after cooking thus providing 19-22 per cent of dietary fibre. The traditional products prepared from developed diabetic mix were acceptable on basis of sensory attributes. A significant increase in moisture and peroxide value of diabetic mixes stored in aluminium box compared to sealed packages (polyethylene bag and aluminium pouch) were evident during six months. There was no apparent chan;j;e ins sensory qualities of the products prepared from stored mix of all the three paci:ages, highlights the best suitability of polyethylene bag from economical and convenience point of view. The lowest glycemic index was noted for foxtail millet grain mix (54.39) followed by foxtail millet (57.91) little millet grain mix (58.75), little millet (61.98), foxtail and little millet composite flour (63.C7 and 64.51, respectively) in six non diabetics when tested against 50 g carbohydrate load. Intervention study of four weeks (80 g mix/day) revealed that the blood glucose in six non-diabetics and nine diabetics reduced to 17 and 19 and HDL cholesterol increased to 2 and 6 per cent respectively. Besides, intervention with foxtail millet mix exhibited considerable reduction in triglycerides without apparent changes in total cholesterol values in experimental volunteers as compared to little millet mix. In feeding trial (4 weeks), 60 per cent of diabetics switched over to normal ratio at TC;HDL and LDL.HDL cholesterol along with maintenance of body weight. Thus therapeutically potential diabetic mix was popularizdizal through print media exhibitions, melas, displays and seminars in many diabetic centres, health clubs and clinics reading the target sales of four quintals mix within a year."
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    ThesisItemOpen Access
    PREVALENCE OF OBESITY AND ITS IMPLICATIONS
    (University of Agricultural Science, Dharwad, 2001) JAYASHREE, S; NAIK, RAMA K
    ABSTRACT NOT AVAILABLE
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    ThesisItemOpen Access
    DOCUMENTATION, VALUEARIZATION AND PROMOTION OF UNDERUTILIZED FOODS FOR NUTRITION SECURITY OF SCHOOL CHILDREN
    (University of Agricultural Science, Dharwad, 2003) Kulkarni, Lata R; Naik, Rama K
    ABSTRACT NOT AVAILABLE