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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
    Production and consumption profile of cereals, pulses, fruits and vegetables in Uttaranchal
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2005-01) Vijaya Lakshmi, G.; Bhattacharya, Leena
    The present study was carried out in four districts of Uttaranchal namely Almora, Udham Singh Nagar, Nainital and Tehri Garhwal to study household production of cereals, pulses, fruits and vegetables in selected household of Uttaranchal and per consumption unit availability of these food crops, to study the actual intake of food crops in the selected households and to assess the adequacy of nutrients in the daily diet of households. For each district thirty to thirty five families were chosen for the study. Data was collected by interview method using questionnaire. Results showed that production of total cereals, pulses, fruits and vegetables was highest in Nainital district and lowest in Tehri Garhwal district. Udham Singh Nagar district and Almora district occupied second and third position in production. Per consumption unit availability of cereals, pulses and vegetable was higher than the ICMR recommendations in Nainital district and Udham Singh Nagar district whereas it was lower than the ICMR recommendations in Almora district and Tehri Garhwal district. Per consumption unit availability of fruits was lesser than the ICMR recommendations in all the four studied districts. Percentage adequacy of cereals, pulses, fruits and vegetables was highest in Nainital district and Udham Singh Nagar was in second position in adequacy. Lowest adequacy was found in Tehri Garhwal district. Adequacy of protein, energy, calcium, iron, carotene, thiamin, riboflavin and niacin was less than the RDA given by ICMR in all the studied districts. Adequacy of fat and vitamin C in Nainital district was above the RDA given by ICMR. Production, per consumption unit availability and adequacy was better in small farm families than marginal farm families of all the studied districts.
  • ThesisItemOpen Access
    Comparison of quality of chickpea and wheat grown by inorganic and organic farming
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2005-06) Bora, Preeti; Bhattacharya, Leena
    In past several decades agricultural development focused on the use of modern mechanized external inputs and chemical fertilizers in modern intensive agriculture. This has resulted in damage to environmental resources, focusing therefore at organic farming. “Organic farming” or “Natural farming” includes the concept of raising the produce without the use of synthetic pesticides and chemicals which are called “organic food”, “natural food”, “biological food” or “green food”. The present study has been undertaken with the view to compare the quality including proximate composition, grain and flour characteristics, difference in cooking time, mineral composition and sensory qualities of chickpea (variety Pant G-186) and wheat (variety UP-2338) grown by inorganic and organic farming. Inorganically produced chickpea reported higher 1000 seed weight (174.93 g) and seed volume (15.1 g/ml). High protein content was reported in inorganically produced chickpea (31.94 g/ml). Significantly higher levels of moisture and energy were found in inorganically produced samples of wheat and chickpea (9.80 per cent and 346 Kcal) respectively. In terms of other grain characteristics and proximate composition there was no significant difference between organically produced and inorganically produced samples. No significant difference was observed in term of flour and dough characteristics of wheat flour of both inorganically produced and organically produced samples. Cooking quality was judged by cooking the seeds in open pan (both soaked and unsoaked) and pressure cooking (both soaked and unsoaked). More seeds of inorganically produced chickpea were cooked at 75 minutes, 90 minutes and 120 minutes in open pan without soaking, 45 minutes in open pan with soaking and at 30 and 45 minutes in pressure cooking without soaking but there was no difference in 100% cooking time. The organically produced samples of wheat and chickpea reported higher values of: Iron (wheat-4.634 mg/100g, chickpea-8.846 mg/100g), Manganese (wheat-3.192 mg/100g, chickpea-4.944 mg/100g), Zinc (wheat-3.040 mg/100g, chickpea-2.788 mg/100g). Value for Copper (0.714 mg/100g) and Cobalt (0.070 mg/100g) were higher for organically produced chickpea samples as compared to inorganically produced samples. No significant difference was observed in the values of in-vitro protein digestibility and sensory qualities of chapati made from wheat flour (both organically produced and inorganically produced samples) and dal made from chickpea (both organically produced and inorganically produced samples).
  • ThesisItemOpen Access
    A comparative study on proximate composition, grain characteristics and cooking quality of improved varieties of soybean with local varieties grown in Uttaranchal
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2005-06) Anita; Bhattacharya, Leena
    Soybean has gained global recognition as a food source of immense importance to the health and well being of mankind. Bhatt (black seeded soybean) variety has immense potential in human food on account of its low cost and more production as compared to yellow seeded soybean. The present study has been undertaken with a view to compare proximate composition, difference in cooking time, grain characteristics and flour characteristics of 5 improved yellow seeded varieties (PS 1092, PS 1042, PS 1024, PS 416, PK 262) with black seeded varieties grown in Uttaranchal (Local-1 and Local-2). Higher value for total ash (6.00%) and crude fibre (6.9%) were reported in Local-1 variety. However Local-2 variety had lower values for total ash (4.5%) and crude fibre (6.5%). Significantly lower values for crude fat were reported in the local varieties, 15.0 and 15.20%. Similar results were observed in case of soy flour. PK 262 contained highest protein content (42%) and PS 416 had highest oil content (22.8%). The differences in other parameters were not significant. In terms of grain characteristics local varieties were poor with low seed weight (7.00 g, 5.96 g) and low hydration capacity as compared to improved varieties. PS 1092 with large grain size recorded highest seed weight (12.08 g) and hydration capacity. Cooking quality as judged by cooking the seed varieties in open pan, soaking prior to cooking (3 hrs) and pressure cooking. Local varieties with shriveled seed coats took longer time to cook in open pan than improved varieties. However, in pressure cooking local varieties showed higher percentage of cooked grains with no significant difference in overall cooking time.