Thumbnail Image

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.

Browse

20151
Reset filters
Thesis Type: Ph.D × Subject: Food and Nutrition × Author: DEEPA M. MADALAGERI × Start date: 2015 × End date: 2015 ×
Reset filters

Search Results

Now showing 1 - 1 of 1
  • Thumbnail Image
    ThesisItemOpen Access
    BIO-WASTE OF FRUITS: A POTENTIAL SOURCE OF NUTRACEUTICALS FOR HEALTH AND NUTRITION SECURITY
    (University of Agricultural Sciences Dharwad, 2015-06) DEEPA M. MADALAGERI; Dr. (Mrs.) PUSHPA BHARATI
    The survey conducted in Dharwad depicted that watermelon, jackfruit and mango were commonly processed by local vendors along with other seasonal fruits. Edible waste generated from watermelon, jackfruit and mango processing were 32.04, 23.62 and 33.83 per cent respectively. Proximates, minerals, fiber and antinutrient contents were significantly higher in edible waste (rind, mesocarp and peel) of selected fruits than respective pulps/bulb. Mango peel possessed significantly higher antioxidant capacity (29.68 mg/g DM), polypenols (24.61 mg GAE/gDM), flavonoids (28.24 mg QE/gDM), tannins (4.75 mg/100g) and β-carotene compared to pulp (3.11 mg/gDM, 2.01 mg GAE/gDM, 14.25 mg QE/gDM and 0.38 mg/100g). Pickle prepared with watermelon rind had significantly higher protein (4.45%), fat (7.05%), minerals (11.83%), fiber (4.56%), carbohydrate (8.67%), energy (116 Kcal/100 g) soluble dietary fiber (3.83%) and bioactive compounds compared to rind (0.41, 0.02, 0.49, 0.78, 2.28, 11 Kcal and 3.73%). The sensory scores of pickle stored for 180 days were 8.20 (appearance), 8.23 (colour), 7.39 (texture), 7.55 (flavour), 7.60 (taste), 7.70 (overall acceptability) with acceptability index of 86.42. Watermelon rind candy prepared with 1: 1.25 ratio of rind and sugar had significantly higher sensory scores with acceptability index of 95 per cent and possessed better nutritional and antioxidant activity. The moisture, titratble acidity and microbial count increased with increase in storage period in pickle and candy. Glass bottle and carton with butter paper were suitable packaging material for storage of watermelon rind/pickle and candy. The B: C ratio of pickle and candy was 1.37 and 3.25. The greengram laddu incorporated with 15 per cent of mango peel powder was most acceptable with acceptability index of 95.24 per cent.