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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 finger millet and quinoa incorporated eggless doughnuts
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2020-12) Ayushi Joshi; Srivastava, Sarita
    The present study was conducted to formulate eggless doughnuts using composite flour which consisted of refined wheat flour, finger millet and quinoa flour. Box-Behken Model of Response Surface Methodology was used for optimization of process parameters. Optimization of doughnuts was done on the basis of quality parameters. Optimized doughnuts were analyzed for nutritional quality, textural quality, sensory quality and functional properties. For optimization process, seventeen different combinations of finger millet flour: quinoa flour (X1), butter (X2) and curd (X3) were taken as independent variables. The effect of independent variables on the responses viz. in vitro protein digestibility, crude protein, crude fat, total dietary fibre, hardness, springiness, cohesiveness, appearance, flavor and overall acceptability was investigated. The results revealed that the in vitro protein digestibility varied from 66.67 to 79.47%. Crude protein content ranged from 7.86 to 9.55%. Crude fat content ranged from 18.68 to 26.66%. Total dietary fibre content varied from 6.86 to 9.22%. Hardness, springiness and cohesiveness varied from 101.84 to 190.58 N, 0.250 to 0.415 mm and 0.34 to 0.472 respectively. The score for flavor, appearance and overall acceptability varied from 7.4 to 9.0, 7.75 to 8.8 and 7.5 to 8.8 respectively. On the basis of optimized conditions (X1 = 3:1, X2 = 16.712% of composite flour and X3 = 25% of composite flour), doughnuts were formulated. Control refined wheat flour doughnuts were also prepared under similar conditions for comparison with optimized doughnuts. Significantly higher values were observed for total ash (1.67%), crude protein (4.81%), crude fibre (0.63%), calcium (114.67 mg/100g) and iron content (3.10 mg/100g) of optimized doughnuts in comparison with for total ash (1.83%), crude protein (8.98%), crude fibre (3.11%), calcium (29.33mg/100g) and iron content (1.59 mg/100g) of control refined wheat flour doughnuts. A significant difference for carbohydrate content, physiological energy, hardness, springiness while non-significant difference for cohesiveness and sensory evaluation was observed in control refined wheat flour doughnuts and optimized doughnuts. Among functional properties, water absorption capacity of composite flour was significantly higher than that of refined wheat flour whereas oil absorption capacity and bulk density of refined wheat flour and composite flour showed non-significant difference. The present study showed that the formulated finger millet and quinoa incorporated eggless doughnuts are nutritious and good substitute for the market based doughnuts especially for vegetarian people and who are allergic to egg protein.