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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
    Standardization and quality evaluation of lentil based burger patty mix
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2020-02) Durgapal, Shailja; Kushwaha, Archana
    India is home to 135 million obese individuals according to systematic review done in 2019. Major obesogenic risk factors include unhealthy eating habits in particular high consumption of energy dense snacks along with sedentary lifestyles. Several longitudinal studies have proven association between high intake of meat, potatoes and refined grains and weight gain. Generally potato based unhealthy snacks are very popular as vegetarian options across all Indian cuisines. The reason behind such a popularity of potato based unhealthy calorie rich snacks is the fact that they are easily accessible, low cost, convenient and bring satiety. Increasingly busy lifestyles have led to upsurge demand of convenience mixes. Both men and women today are employed and support their family income to fulfill the increasing demands and necessities of their family. An urban modern woman is well educated and seeks economic empowerment. The maximum part of the day is engaged at work, hence it becomes very difficult to find time out of their schedule and cook their favorite dishes in traditional ways. This major problem has been resolved with the upcoming of convenience foods which are perfectly made to suit the requirements of working people. The traditional foods requiring tedious processing protocols are now substituted with modern ready to cook convenience foods. The increasingly upsurge demand of ready to use convenience mixes in market can be explained by the fact that there is a day by day increasing competition in market so as to meet the needs and demands of consumers and care for their ease and comfort. The increase in economic empowerment, accessibility and purchasing power has facilitated such convenience foods to make their way to a huge proportion of kitchens of both rural and urban households. The target of the study was to formulate a healthy and protein rich snack which is easily available, convenient and organoleptically acceptable. Burger being a highly popular and widely accepted snack was targeted and base of burger patty i.e. potato was replaced with lentil to make it protein-rich. Lentil is good source of protein and a great alternative for vegans. Nutritive, textural and sensorial qualities of LBPM were assessed. The protein content of the formulated lentil based burger patty mix (LBPM) was found to be 20.44±0.48mg/100g against control (11.52±0.13mg/100g) and crude fiber content was 3.53±0.05mg/100g as compared to control (1.80±0.02mg/100g).It was found to be richer in iron, zinc and manganese content than control burger patty mix (CBPM). LBPM had a good overall acceptability of 86% and had a good shelf life. Thus it can be concluded from the present study that lentil based burger patty mix can be successfully utilized for the preparation a healthy and delicious snack.