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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
    Study on preparation of value added products from black soybean grown in Uttarakhand
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2021-02) Dukare, Madhuri Popat; Rai, Sweta
    The present investigation was carried out to determine the suitability of indigenous variety of black soybean (Bhatt) in comparision to popular variety for making soymilk and tofu. This study aimed at standardizing the ideal grinding time (6 min) on the basis of protein content and yield to prepare soymilk from selected varieties. The commercially popular variety of soybean PS-1347 was taken as a control. This study was conducted in the department of Food Science & Technology, Pantnagar, U.S. Nagar (Uttarakhand) during the year 2018-21. These soybean varieties were evaluated for physic-chemical characteristics which revealed that they had a hull content 9.12 to 9.20 per cent, cotyledons 90.12 to 90.79 per cent, bulk density 0.62 to 0.63 g/cc, true density 1.12 to 1.16 g/cc, length 5.13 to 5.93 mm, width 2.93 to 4.23 mm and 1000 grain weight 85.6 to 111.8 g. Varieties contained (in per cent) moisture 9.34 to 9.56, protein 40.95 to 43.83, fat 19.46 to 22.54, ash 5.25 to 5.96. The range of calcium and iron were 258.12 to 279 and 11.05 to 11.88 mg per 100 g of soybean, respectively. Soymilk was subjected to optimized boiling time (20 min) to minimize the beany flavour. Organoleptic evaluation of soymilk prepared from the standardized conditions indicated that Bhatt was liked most by the panellists followed by variety PS -1347. Soymilk prepared using standardized conditions was used for making tofu by using calcium sulphate as coagulant at different concentration (0.2, 0.4, 0.6 per cent) different coagulating temperatures (75, 85, 95 0C). Prepared tofu sample were evaluated organoleptically on the nine point hedonic rating scale. Organoleptic evaluation indicated that among the different coagulating concentrations and temperature 0.4 % and 850 C was found best for making tofu. The content of moisture, crude protein, crude fat, ash, carbohydrate, calcium and iron in the standardized soymilk were 92.81,,3.82, 1.40, 0.55, 1.42, 28.38, 0.77 %; 28.38, 0.77 mg /100 g, respectively. While, corresponding values for standardized tofu by employing 0.4 % calcium sulphate at 85 oC were 59.89, 16.45, 9.13, 6.23, 8.3 %; 152.66, 14.62 mg/100 g, respectively.