Loading...
Thumbnail Image

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.

Browse

Search Results

Now showing 1 - 1 of 1
  • ThesisItemOpen Access
    Nutritional evaluation of black gram (Phaseolus mungo) varieties and product formulation
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2018-05) Anjali; Shukla, Pushpa
    Black gram (Phaseolus mungo) is a legume belonging to family Fabaceae and genus Phaseolus. Black gram is a nutritious legume and also a good source of protein. Keeping in view the advantages of whole black gram seeds, the improved varieties of black gram i.e, Pant U-8, Pant -9, Pant U-31 and Pant U-35 seeds were taken for the present study. The physical properties such as seed weight, volume, density, hydration capacity, hydration index, swelling capacity and swelling index of all the four improved varieties of black gram was analyzed. The nutritional quality of whole black gram seeds including proximate composition, dietary fibre, calcium and iron content was analyzed. The antinutritional factors such a trypsin inhibitor and tannin content was also analyzed. On the basis of nutritional content of four varieties one variety (Pant U-31) having highest protein, mineral and dietary fibre content was selected for product formulation. Badi was prepared using whole black gram (Pant U-31) and was compared with dehusked black gram of same variety and was analyzed for nutrient composition and storage study. The storage study showed that with increase in storage period moisture content and total plate count increases. For sensory evaluation, the prepared badis were cooked in a vegetable curry preparation and studied for sensory evaluation. The results showed that there was non-significant difference in organoleptic characteristics of whole black gram badi curry and dehusked black gram badi curry (control). Nutrient composition of whole black gram badi curry revealed that it contained higher amount of crude fiber, calcium and iron than that of control. Therefore more products can be formulated using whole black gram.