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
    Evaluation of finger millet incorporated cake rusk for acceptability and nutritive value
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2008-06) Bisht, Bhawana; Srivastava, Sarita
    An investigation was undertaken to encourage the use of finger millet by exploring the suitability and level of incorporation of finger millet flour of two varieties in the preparation of cake rusk. The finger millet grains of two varieties were evaluated for physical characteristics. Non-significant difference have been observed between two varieties VL-149 and VL-328 with regard to thousand kernel weight, kernel volume, hydration capacity and grain hardness except kernel density. Analysis of nutritive value revealed that the variety VL-328 had the highest content of total ash (2.95%), crude fibre (3.15%) and calcium (360 mg%) while variety VL-149 contained significantly higher amount of crude fat (1.69%) and iron (6.62 mg%). Crude protein content of variety VL-328 (6.79%) has been found to be significantly higher than variety VL-149 (6.27%). The finger millet flour of two varieties namely VL-149 and VL-328 was incorporated at 25, 30 and 35 per cent level (ratio) in the formulation of cake rusk. In each ratio, four combinations were taken namely dalda with egg, dalda without egg, refined oil with egg and refined oil without egg. Control cake rusk was prepared by using refined wheat flour. Cake rusk prepared with incorporation of 25 percent finger millet flour scored the highest mean sensory score on Hedonic scale after control for all combinations of varieties VL-149 and VL-328. Hence the finger millet: refined wheat flour ratio of 25:75 was taken for formulating cake rusk with both varieties and prepared cake rusk were evaluated for acceptability by 100 subjects. Highest mean values have been found to be for the cake rusk prepared with refined oil without egg combination of VL-149 variety followed by the same combination of VL-328 variety. Hence the combination of refined oil without egg in both varieties was taken as best accepted. Sensory evaluation of above best combination showed the highest overall acceptability for control (8.93) followed by VL-149 (8.4) and VL-328 (7.98). Evaluation of nutritive value of cake rusk of above combination showed the highest crude fat and iron content in variety VL-149 whereas the highest total ash, crude fibre and calcium content in variety VL-328. It can be concluded that sensory quality of cake rusk with 25 per cent finger millet flour incorporation compares with control refined wheat flour cake rusk. Although varietal differences exist in finger millet.