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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 and quality evaluation of lentil (Lens culinaris L.) incorporated noodles
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2020-12) Anushree, R.K.; Kushwaha, Archana
    In many parts of the Asian countries due to the easy cooking method, safety, desirable sensory attributes, long shelf life and reasonable price, noodle consumption has increased worldwide. Usually, the main ingredients of noodles are maida and wheat flour, excess consumption of which are associated with many health issues. The present study was undertaken as a step against Protein Energy Malnutrition (PEM) by providing healthy snaking. The selection of best acceptable lentil incorporated noodles among five formulations viz.C (100W %+ 0 %L),T1(90%W+10% L),T2(80%W+20% L),,T3(70%W+30% L),T4(60%W+40% L),)were done for cooked noodles with the help of Hedonic and Bipolar scale.T3and control noodles got best acceptance through the studies. The LIN (T3) had lesser (0.87g/ml) bulk density as compared to control (0.89 g/ml). The selected LIN got highest value of water absorption capacity (121.33ml/g) and swelling power (5.61%) as compared to control (110.67 ml/g, 4.60%) and solubility was significantly less for control (16.67) as compared to LIN (22.53). Cooking time of LIN and CWN were (12.00, 10.33 min), cooked weight (76.86, 71.06 g/25g), cooking yield (307.46, 284.10 %), bulk density (0.52, 0.55 g/ml), swelling index (2.22, 1.94) and total solid loss in gruel (7.49, 2.43 per cent by mass) respectively. Selected LIN (T3) was significantly superior in terms of total ash (2.15 v/s1.96%), crude fat (1.29 v/s1.21%), crude fiber (3.14 v/s 1.29%) and crude protein (15.84 v/s 11.35%). In vitro protein digestibility (72.59, 78.98 g/100g) and in vitro glycemic index (60.57, 62.73) was observed in LIN and CWN. Mineral estimation was done and Fe, Zn, Mn, Cr were significantly higher in LIN and the values of Ca, Cu, Mg were having non-significant difference. In texture profile analysis of noodles the values of hardness (N), adhesiveness (g-sec), springiness (mm), chewiness showed significant difference while the difference in values of cohesiveness and resilience was non- significant in between LIN and CWN. In case of storage study of 0-3 months except moisture and taste all proximate and sensory attributes showed non-significant difference. In case of microbial analysis the outcome was within permissible limits. The cost of LIN and CWN was 6.96 and 6.47 respectively. Hence we can conclude that the lentil incorporation in noodles can be successfully done. It has many nutritional benefits like high fiber, high protein, moderate GI and it is a cost effective healthy snack.