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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
    Optimization and nutritional quality evaluation of mulberry (Morus alba Linn.) leaves based beverage
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2021-09) Chand, Monika; Srivastava, Sarita
    The present study was conducted to formulate mulberry leaves based beverage using fresh mulberry leaves, amla, ginger and lemon extract. Box-behken model of response surface methodology was used for optimization of recipe. Optimization of mulberry leaves based beverage was done on the basis of nutritional and sensory parameters. Optimized mulberry leaves based beverage was analyzed for nutritional quality, antioxidant activity, consumer acceptability and keeping quality. For optimization process mulberry leaves extract (ME), sugar and amla extract (AE) were taken as independent variables. The effect of independent variables on the dependent variable viz. total soluble solids, pH, vitamin C, taste, flavor, color, appearance and overall acceptability was investigated. The results revealed that the total soluble solids varied from 3 – 7.7 brixº. The pH value varied from 3.9 to 5. Vitamin C content varied from 11.9 to 23.8 mg/100ml. The score for taste, flavor, color, appearance and overall acceptability varied 6.5 to 8.15, 6.7 to 8.11, 7.5 to 8.39, 7.8 to 8.93 and 7.4 to 8.18, respectively. The nutritional quality analysis revealed that optimized mulberry leaves based beverage contains 3.52% crude protein, 0.60mg/100ml iron, 2.78 mg/100ml calcium 4.16mg/100ml beta carotene and 80±0.05% antioxidant activity. The consumer acceptability of optimized beverage showed that 11% extremely liked the product, 44% liked very much, 41% liked moderately while no subject disliked the products. During the storage the total soluble solids significantly increased from 5.5 to 6.3, while pH decreased significantly from 4.05 to 3.70. Microbial analysis during storage revealed that the beverage was stable up to 2 months. Sensory evaluation of beverage showed that it was acceptable after 60 days of storage at room temperature (temperature 24-30 ℃, RH 55 ± 5% when packaged in glass bottles).The present investigation report that the optimized beverage is rich in crude protein(3.52%), iron(0.60mg/100ml), calcium(2.78mg/100ml), beta carotene(4.16mg/100ml), (DPPH) antioxidant activity (80±0.05%) and has high consumer acceptability. It can be recommended as healthy cum tasty beverage for all age groups.