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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
    Development of value added Tortilla chips adding cowpea and fenugreek
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2011-05) Hansraj; Mittal, S.K.
    Tortilla chips were developed utilizing maize, cowpea and fenugreek with a view to increase their nutritional and functional value. Response Surface Methodology with Central Composite Rotatable Design was used for optimization of maize cooking steeping process (nixtamalization) considering Masa L* value, Masa b* value, maize dry matter loss and overall acceptability of tortilla chips. Box Behnken Design was used for optimization of tortilla chips baking-frying process considering the chips moisture content and oil content. The level of cowpea, cowpea and fenugreek, were optimized in nixtamalized maize for tortilla chips preparation. Optimized tortilla chips were packaged in 30 μm polyester pouches; stored at 25±10C and 35±10C and evaluated after every 15 days for physicochemical, sensory and microbiological changes till the product loosing acceptability. The best quality tortilla chips (in terms of good overall acceptability, low dry matter loss and low oil content) were obtained when maize was cooked in CaO for 26.4 min, steeped for 6.6 h, then chips baked and after that fried at 171.40C . Moisture content, water activity, free acid, peroxide value, total plate count and yeast and mold count increased significantly while pH and sensory scores decreased in all types of tortilla chips stored at 25±10C as well as at 35±10C. However, no coliform count could be detected at any stage of storage in any type of chips. The cowpea and fenugreek incorporated tortilla chips showed shelf life of 45 days at 25±10C. The tortilla chips prepared with 10 per cent cowpea and 1 per cent fenugreek had good overall acceptability score and 18.93 per cent increase in protein, 18.08 per cent increase in fiber and 10.25 per cent reduction in fat content compared to control. The tortilla chips thus prepared had 45 days of shelf at 25±10C. The product thus developed showed a potential of value added health food.