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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
    Process development for preparation of red wine from burans (Rhododendron arboreum) using yeast
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2019-08) Thapliyal, Utpreksha; Khan Chand
    The present study entitled “Process Development for Preparation of Red Wine from Burans (Rhododendron arboreum) using Yeast” was conducted in Department of Post Harvest Process and Food Engineering, College of Technology, G.B.P.U.A.T., Pantnagar, Uttarakhand during 2017-19. The flowers of Burans bloom in the month of March- April. They contain 13.72% fibre, 5.59% protein, 16.64 to 27.29/100mg calcium, 5.62 to 6.25 mg/100g iron besides being good source of phytochemicals such as quercetin, rutin, p-coumaric acid, tannins, sterols and reducing sugars. These phytochemicals show anti-inflammatory, antioxidant, anti-diabetic and anti-microbial properties and is reported to inhibit the growth of cancer cells. Despite having medicinal properties, huge amount of these flowers get unutilized and wasted every year. In order to minimize the waste and increase the shelf life of burans, wine was prepared from it. The research was therefore undertake for the preparation of burans wine. The experiments were conducted to the study the effect of fermentation conditions on the quality of wine. The independent variables selected were temperature (26°C, 30°C and 34°C), Total soluble solid (24°B, 26°B and 28°B) and pH (4.0, 4.5 and 5.0). The alcohol by volume (%), titratable acidity (%), total phenolic content (mg GAE/L), total flavonoid content (mg QE/L), antioxidant activity (%), reducing sugar (%) and sensory were analysed. The data from all the 17 experiments were analysed using Design Expert 10.0.1 and the response functions were developed using multiple regression analysis. The optimum values of the variables for maximum desirability of the prepared burans wine were 34°C temperature, 26.90°B and 4.0 pH. The optimum values of responses were 12.4 % alcohol by volume, 0.83% titratable acidity, 84.17 mg GAE/ L total phenolic content, 3021.3 mg QE/L total flavonoid content, 70.3 % antioxidant activity and 6.3 for sensory. Significant (p<0.05) effect of the process parameters were found in all responses of the burans wine. On validation of the model for responses of burans wine, it was found that the developed model was accurate as the predication error was only in the range of 0.0076 to 11.88%.