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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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Subject: Food and Nutrition × Author: Bhatt, Dimple × End date: 2008 × Start date: 2005 ×
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    ThesisItemOpen Access
    Chickpea husk incorporated traditional recipes, their sensory evaluation and intervention for health benefits
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2006-06) Bhatt, Dimple; Kulshrestha, Kalpana
    Dietary fiber is steadily gaining importance in the nutritional world and has emerged as a leading factor in the prevention and treatment of chronic diseases such as hypertension, coronary heart diseases, obesity, diabetes and gastrointestinal disturbances. Thus in view of the above facts the present investigation, was undertaken, to evaluate chickpea husk (a by product of dal mill) for its physico chemical characteristics, nutrient composition along with formulation of fibre rich recipes. The level of incorporation in different recipes was of 0, 5, 10 and 15 per cent chickpea husk in wheat flour for chapati and parantha, the daily items of consumption in North India and level of incorporation was 0, 5 and 10 in idli, vada and dosa in the traditional South Indian food items. The products in different level of incorporation were subjected to sensory evaluation by score card method for different sensory qualities as well as on Nine Point Hedonic Scale to grade for preference. The products with highest level of fibre were compared for consumer acceptability and the best acceptable product was used for intervention trial for health benefit The colour of chickpea husk powder was brown, water absorption capacity was 400 per cent and higher fraction was above 40 mesh size. The husk incorporated wheat flour has significant difference in the optimum water uptake as well as dough and chapati characteristics. The nutritional analysis revealed that chickpea husk contain 13.18 per cent moisture, 0.98 per cent crude fat, 2.68 per cent crude protein, 42.71 per cent crude fiber, 36.82 per cent available carbohydrates, 168 Kcal calorific value, 4.84 per cent total ash, 2.48 mg iron/100g, 4.09 g calcium/100g, 222.2 mg/100g phosphorus, 86 per cent insoluble dietary fibre and 5 per cent soluble dietary fibre. The sensory evaluation revealed highest acceptability for 5 per cent level of incorporation, however 15 per cent level of incorporation evaluated for consumer acceptibity revealed parantha as most accepted product. Thus 15 per cent fiber rich parantha was used for intervention trial for 15 days among subjects and improvement in signs and symptoms was recorded through post survey proforma every third day from the day when study was initiated, which showed significant effect in alleviating the signs and symptoms of constipation. The glycemic index of fibre rich parantha was found to be lower (48.8) in comparison to control parantha (59.9) and suggested it suitability as diabetic diet.