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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
    Optimization of processing parameters for the manufacture of value added sweetened puffed and spiced fried wheat snacks
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2004-06) Srivastava, Varija; Jha, Y.K.
    The present investigation was envisaged to prepare value added sweetened puffed and spiced fried wheat snacks from UP 368 variety of wheat. The optimized product was selected on the basis of sensory evaluation and statistical analysis using ANOVA CRD and multiple regression technique. Four parameters were selected to produce optimized puffed wheat grains, i.e. soaking period (4, 8, 12 hrs), pressure cooking period (10, 15, 20 min), drying time (4, 5 and 6 hrs) and puffing temperature (200, 220 and 2400C). On the basis of sensory evaluation and statistical analysis puffed wheat prepared by soaking the grains for 8 hrs, pressure cooking period of 15 min, drying time of 5 hrs and puffed at 2400C was selected. This was further sweetened with 40 per cent jaggery to get optimized sweetened puffed wheat snacks. Similarly spiced fried wheat snacks were prepared by optimizing drying time (2, 3, 4 hrs), frying time (2, 3, 4 per cent). Drying time of 2 hrs, frying time of 3 min and spice powder concentration of 4 per cent resulted in the formation of optimized spiced fried wheat snacks. Both the products were kept for storage in polythene bags for a period of 40 days at 30 + 10C using 2 types of packaging-vacuum and normal packaging and were evaluated for sensory biochemical, microbiological characteristics. There were non significant changes in sensory attributes of sweetened puffed and spiced fried wheat grains except for significant change in colour and appearance of sweetened puffed wheat. There was slight gain in moisture content and free fatty acids in both the snacks but the results were found non significant. The total plate count log (cfu/g) of both the snacks was in the range as reported for breakfast cereals. Hence, both the snacks were found acceptable for a period of 40 days at 30 + 10C.