Loading...
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
10 results
Search Results
ThesisItem Open 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 BThe 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.ThesisItem Open 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."ThesisItem Open 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."ThesisItem Open Access PREVALENCE OF OBESITY AND ITS IMPLICATIONS(University of Agricultural Science, Dharwad, 2001) JAYASHREE, S; NAIK, RAMA KABSTRACT NOT AVAILABLEThesisItem Open 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 KABSTRACT NOT AVAILABLEThesisItem Open Access UTILIZATION OF NATURALLY COLOUR LINTED NUTRITIONAL AND MICROBIAL QUALITY OF STREET FOODS AND DEVELOPMENT OF EDUCATIONAL MODULE FOR FOOD HANDLERS(UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, DHARWAD, 2004) Koodagi, Kamalabai S; Naik, Rama K"Street foods with substantial amounts of nutrient contribution, are subject to deteriorate in the quality by microbial contamination due to unhygienic handling of food. Hence, the present investigation on nutritional and microbial quality of street foods and development of educational module for food handlers was carried out in Dharwad city. The market survey revealed that different types of popular street foods vended in thickly populated areas varied in cost and serving size. The consumers preferred these foods due to convenience, variety, better taste, low cost and freshness. The hygienic practices adopted by vendors especially personal and environmental were far from satisfactory. The nutrient contribution of street foods varied depending upon the cost, serving size and composition. The per serving of sweet items supplied more energy followed by non-vegetarian foods and least from fast foods. The protein and fat content of non-vegetarian foods was more followed by fried foods, while cereal foods supplied the least. The carbohydrate content of sweet items was more followed by fried foods and lowest from non-vegetarian foods. The fried and fast foods supplied more fibre and non-vegetarian and sweet items supplied less fibre in the group. The per rupee availability of energy was highest from sweet items followed by fried and cereal foods. While lowest from fast foods. The protein and fat content of fried foods was more. The carbohydrate content of sweet items and fibre of cereal foods found to be on higher side. The procedural protocol of street foods revealed several health hazards from processing techniques, raw materials, handling practices, environmental sanitation, working place and equipment used among different vendors. The microbial quality revealed that the total bacterial and coliform counts were on the higher risk level. The HACCP analysis indicated critical points in egg fried rice in raw materials, handling and serving. The developed educational module on personal and environmental hygiene for food handlers was effective in reducing several risk hazards."ThesisItem Open Access Prevalence of Obesity and it Implications(University of Agricultural Sciences ;Dharwad, 2001) Jayashree, S.; Naik, Rama K.ThesisItem Open Access Development and evaluation of millet based composite food for diabetics(University of Agricultural Sciences ;Dharwad, 2003) Itagi, Sunanda K.; Naik, Rama K.ThesisItem Open Access Documentation, valuearization and promotion of underutilized foods for nutrition security of school children(University of Agricultural Sciences ;Dharwad, 2003) Kulkarni, Lata R.; Naik, Rama K.