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Govind Ballabh Pant University of Agriculture and Technology, Pantnagar

After independence, development of the rural sector was considered the primary concern of the Government of India. In 1949, with the appointment of the Radhakrishnan University Education Commission, imparting of agricultural education through the setting up of rural universities became the focal point. Later, in 1954 an Indo-American team led by Dr. K.R. Damle, the Vice-President of ICAR, was constituted that arrived at the idea of establishing a Rural University on the land-grant pattern of USA. As a consequence a contract between the Government of India, the Technical Cooperation Mission and some land-grant universities of USA, was signed to promote agricultural education in the country. The US universities included the universities of Tennessee, the Ohio State University, the Kansas State University, The University of Illinois, the Pennsylvania State University and the University of Missouri. The task of assisting Uttar Pradesh in establishing an agricultural university was assigned to the University of Illinois which signed a contract in 1959 to establish an agricultural University in the State. Dean, H.W. Hannah, of the University of Illinois prepared a blueprint for a Rural University to be set up at the Tarai State Farm in the district Nainital, UP. In the initial stage the University of Illinois also offered the services of its scientists and teachers. Thus, in 1960, the first agricultural university of India, UP Agricultural University, came into being by an Act of legislation, UP Act XI-V of 1958. The Act was later amended under UP Universities Re-enactment and Amendment Act 1972 and the University was rechristened as Govind Ballabh Pant University of Agriculture and Technology keeping in view the contributions of Pt. Govind Ballabh Pant, the then Chief Minister of UP. The University was dedicated to the Nation by the first Prime Minister of India Pt Jawaharlal Nehru on 17 November 1960. The G.B. Pant University is a symbol of successful partnership between India and the United States. The establishment of this university brought about a revolution in agricultural education, research and extension. It paved the way for setting up of 31 other agricultural universities in the country.

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  • ThesisItemOpen Access
    Preparation of shatavari (Asparagus racemosus) powder and its utilization as a preservative and therapeutic agent in burfi
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2008-05) Saini, Pinki; Tyagi, S.M.
    The present investigation was conducted to optimize the process of preparation of A. racemosus (shatavari) root powder. Response Surface Methodology (RSM) was employed to select optimum levels of various variables on the basis of maximum retention of saponins in shatavari powder. The effect of addition of shatavari root powder as a preservative on the quality of burfi was also studied. Storage studies were conducted to assess the shelf life of burfi at room temperature and refrigeration temperatures. The shatavari roots have average moisture, protein, fat, carbohydrates, ash and fibre as 88.30, 3.06, 0.2, 5.58, 0.46 and 2.4 per cent, respectively. The copper, manganese, potassium, sodium, calcium, iron, cobalt, zinc and magnesium content of fresh shatavari root were 0.11±0.05, 1.0±0.08, 12.27±0.12, 4.82±0.11, 18.09±0.43, 10.17±0.32, 0.11±0.09, 0.17±0.04 and 113.10±0.54 mg/100g, respectively. The ascorbic acid, thiamine and riboflavin content of shatavari roots were 8.95±0.11, 0.20±0.08 and 0.71±0.03 μg/g, respectively. The saponin content of fresh shatavari roots was 85.73±0.18 mg/100g. The maximum saponin content was retained by chemical blanching of 1.5 cm thick roots using 100ppm potassium metabisulphite at 40oC for 2 min. The roots were dried in hot air cabinet drier at a temperature of 60oC for 11 hours for preparation of powder. The shatavari root powder has average moisture, protein, fat, carbohydrates, ash and fibre as 6.6, 21.8, 3.76, 48.54, 4.5 and 14.8 per cent, respectively. The copper, manganese, potassium, sodium, calcium, iron, cobalt, zinc and magnesium content of shatavari root powder were 0.51±0.06, 3.35±0.18, 14.91±0.33, 10.95±0.21, 80.93±0.37, 24.22±0.56, 0.39±0.05, 1.01±0.03 and 258.10±0.55 mg/100g, respectively. The ascorbic acid, thiamine and riboflavin content of shatavari root powder were 4.48±0.06, 0.16±0.06 and 0.34±0.43 μg/g, respectively. The saponin content of shatavari root powder was 84.12±0.74 mg/100g. Burfi was prepared in the laboratory from 7.2 per cent fat buffalo milk. The milk was heated and stirred continuously to prepare dessicated milk/ khoa. Ground sugar was added @ 30 per cent (w/w) in khoa followed by addition of 1.0 per cent (w/w) shatavari root powder as a preservative. Average moisture, fat, protein, lactose, sucrose and ash in burfi sample with 1.0 per cent shatavari root powder were 17.21, 14.54, 30.12, 16.54, 18.31 and 3.37 per cent, respectively. Copper, manganese, potassium, calcium, iron, zinc and magnesium content of shatavari incorporated burfi were 0.41±0.07, 1.54±0.25, 18.42±0.53, 86.0±0.58, 34.90±0.41, 3.18±0.24 and 9.96±0.13 mg/100g, respectively. The saponin content in 1 per cent shatavari root powder incorporated burfi was observed to 0.80±0.07 mg/100g. The samples of burfi could be stored satisfactorily for 21 days at room temperature (30+1oC) and for 28 days at refrigeration temperature (7+1oC).