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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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20222
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Subject: Food Technology × End date: 2024 × Start date: 2022 × Type: Thesis × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    Standardization of technology for enzymatic extraction of tamarind pulp and its drying to prepare effervescent beverage tablet
    (G.B. Pant University of Agriculture and Technology, Pantnagar, District Udham Singh Nagar, Uttarakhand. PIN - 263145, 2022-08) Bisht, Shivani; Sabbu Sangeeta
    India is one of the largest producers and consumers of tamarind. The pulp of tamarind claims various therapeutic properties and is used as a favourite ingredient in different culinary preparations. Traditional process of pulp extraction and drying of tamarind is cumbersome and inefficient with low recovery and poor quality. Further, options for consumption of tamarind are limited and mostly inconvenient. Therefore, present investigation was aimed at developing a technology for enzymatic pulp extraction from tamarind and its foam mat drying followed by preparation of effervescent beverage tablet to enhance process efficiency and provide an acceptable and more convenient product. For tamarind pulp extraction, two enzymes i.e. pectinase and cellulase and their mixture in ratio 1:1 (@ 0.1, 0.3, 0.5 and 0.7 %) were evaluated. Pectinase : cellulase enzyme mixture (1:1 w/w) @ 0.3 % was found best w.r.t. higher TSS, extractability of solids and pulp yield. The optimized pulp was mixed with different concentrations (10, 15, 20 and 25 % on db) of three drying aids i.e. gum arabic, maltodextrin and inulin followed by foam mat drying. Maltodextrin @ 20 % proved to be an ideal drying aid with better recovery (74.08 %) of tamarind pulp powder. The powder thus formed was mixed with fixed levels of black salt, jeera powder and sugar-free natura and varying levels of citric acid (12 - 18 %) and sodium bicarbonate (6 - 12 %) as effervescent agents, followed by compressing in a tablet making machine. It was found that the tablets formulated using 15 % citric acid and 9 % sodium bicarbonate had lower disintegration time (2.84 min.) and higher overall consumer acceptability (8.75). The cost of four tablets required to prepared one serving (100 mL) of beverage was computed to be ₹ 4.52. The tamarind effervescent tablets were thus economical, convenient to use and store. The commercialization of this technology may open new avenues for enhancing tamarind production and consumption, thereby benefitting all related stake holders in tamarind business, including farmers, industries, handlers and consumers
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    ThesisItemOpen Access
    Standardization of microwave assisted process for preparation of roasted horsegram snack
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2022-04) Mohd Nazim; Sabbu Sangita
    Horsegram represents a major source of protein and dietary fibre in many developing countries. In the industrialized countries, horsegram is gradually being viewed as an alternative source of protein. These days consumers tend to look for food supplies that are ready to eat due to their modern life style, busy schedules and require diet food. Convenient food prepared from whole seeds of horsegram is also not available or commercialized till today. The present investigation was thus aimed to develop a microwave assisted process for ready-to-eat horsegram snack. For optimization of process condition to make horsegram snack from non-germinated and germinated seeds of horsegram, 3-level factorial design was used. For the preparation of snack from non germinated seeds, 2 salts i.e. sodium chloride (NaCl) and sodium bicarbonate (NaHCO3) in a ratio of 1:1 at 3 different levels (1, 2 and 3 %) with 3 levels of temperature (30, 45 and 60° C) were used for soaking experiments. For the development of germinated horsegram snack 3 different levels of temperature (30, 35 and 40° C) with 3 different time periods (12, 18 and 24 hours) were utilized for germination of horsegram seeds. After analysis,1 % of salt level (NaCl:NaHCO3) and 51.27 °C temperature was found to be optimum for soaking condition while horsegram seeds germinated at 34.48° C temperature for 24 hours produced the ideal quality of horsegram snack. After optimization, both the samples were subjected to different microwave roasting conditions (11, 12, 13, 14 and 15 minutes for 350 Watt and 4, 5, 6, 7, and 8 minutes for 500 Watt) and observation revealed that 500 Watt power under microwave roasting for 6 min was the ideal roasting condition for the development of non-germinated horsegram snack while 500 Watt power and 5 minutes of roasting time were suitable for the production of germinated horsegram snack. In a comparative study of horsegram snack among both germinated and non-germinated horsegram snack it was found that germinated horsegram snack contained more nutrition in terms of protein, fibre and total minerals. It was also observed that germinated horsegram had less antinutritional component (oxalate and tannin) as compared to non germinated horsegram snack. Horsegram can be utilized for value addition and development of various convenient and healthy products. This product can be further recommended for commercialization.