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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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Subject: Food Technology × Author: Badola, Rahul × Start date: 2005 ×
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    ThesisItemOpen Access
    Process optimization for development of instant-chickpea-recepie mix
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2019-09) Badola, Rahul; Sabbu Sangita
    The present investigation was carried out in the Department of Food Science & Technology, G.B. Pant University of Agric. & Tech., Pantnagar, U.S. Nagar (Uttarakhand) during the year 2018-19. The objective of this study was to develop instant chickpea by using Response Surface Methodology (RSM). For optimization of process conditions to make instant chickpea from small as well as large seeded varieties, Central Composite Rotatable Design was used. The process to make instant chickpea involved soaking, cooking and drying. Seeds of both the varieties were soaked in tap water containing 0.5, 1.0 and 1.5 % of each salt Sodium chloride (NaCl), sodium bicarbonate (NaHCO3), and ammonium carbonate ((NH4)2CO3)) at three levels of temperature (30, 45 and 60 °C) followed by washing, cooking and drying for the instantization process. Soaking of small chickpea in salt solution containing 0.59 % NaCl, 0.85 % NaHCO3, and 0.82 % (NH4)2CO3 at 49.81 °C temperature for 217.58 min was found an optimum treatment to produce instant chickpea having cooking time of only 10.27 min. Similarly, soaking of large chickpea in salt solution having 1.07 % NaCl, 0.79 % NaHCO3, and 0.70 % (NH4)2CO3 at 46.53 °C temperature for 270.61 min was optimum treatment to produce instant chickpea with cooking time of only 12.88 min. Results showed that bulk density, true density, 1000 kernel weight, porosity and colour difference were reduced significantly at 5 % level for instant chickpea as compared to raw chickpea for both the verities except length and width. Changes in content of moisture, fat, calcium and iron were non-significant due to preparation of instant chickpea from both verities. In small seeded instant chickpea protein, ash and phosphorus content were reduced but carbohydrate content was increased (P ≤ 0.01). In large seeded instant chickpea ash and phosphorus content were decreased whereas protein and carbohydrate contents showed insignificant difference as compared to raw chickpea. Fibre content in both the verities was increased significantly (P ≤ 0.01) after making instant chickpea. Curry powder for instant chickpea was also developed containing tomato, onion, ginger and garlic powder with spices, corn flour and oil. Ready-to-serve chickpea can be prepared by adding 100 g of instant chickpea and 63.4 g curry powder in 400 ml of boiling water followed by cooking for 11 min for small chickpea and 13 min for large chickpea.