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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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Thesis Type: Ph.D × Subject: Food and Nutrition × Start date: 2000 × End date: 2009 × Author: Koodagi, Kamalabai S ×
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    ThesisItemOpen 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."