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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
    Body adiposity, leptin and serum throtropin association in euthyroid premenopausal women
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2017-11) Gupta, Soumya; Raghuwanshi, Rita Singh
    The present cross-sectional, population-based study was conducted among euthyroid premenopausal women (mean age 25.7 ± 3.2 years, mean BMI 24.87 ± 3.3 kg/m2) to investigate the association of degree of obesity and serum leptin with the serum thyrotropin concentration. Eighty-one healthy euthyroid premenopausal women, (26 normal and 55 overweight and obese subjects, as per BMI) with no known selfreported history of thyroid dysfunction, were studied. The mean energy intake of the study population was 83.5% of the RDA and the mean PAL revealed that majority of the study respondents perform sedentary activity. Notably, a considerable number of subjects showed high mean values of body fat percent i.e. ≥30% (61.7%) indicating generalized obesity and waist circumference at ≥73.50 cm (71.6%) indicating abdominal obesity. The study population also exhibited a high prevalence of subcutaneous adiposity (59.3%) and intra-abdominal (40.7%) adiposity. Out of the various anthropometric indices used to determine obesity in the study population with body fat percent as ‘standard’, BMI and WHtR displayed high sensitivity and lower misclassification rate at the optimal cutoff points of ≥23.1 kg/m2 (Sens. 98%, Spec. 80.6%) and ≥0.47 (Sens. 94%, Spec. 90.4%), respectively in the ROC curve analysis. Uncomplicated euthyroid overweight and obese premenopausal women showed increased (p<0.001) serum leptin (37.31±12.4 vs 10.39±4.9 ng/ml) and moderately elevated TSH levels (3.45±1.1 vs 0.90±0.4 mIU/L) than normal subjects. Evidently, a substantial number of subjects who were obese displayed TSH distribution in the third [2.44-4.05 mIU/L (46.3%)] and fourth quartile [4.06-5.40 mIU/L (43.9%)]. The proportion of subjects with TSH distribution in upper quartiles significantly (p<0.001) increased with increasing quartiles of leptin and with the increase in abdominal, subcutaneous and intra-abdominal adiposity. The relationship of dietary intake and physical activity status of the study population was also assessed with TSH. TSH correlated significantly and positively with leptin (r=0.66); body weight (r=0.45); BMI (r=0.67); body fat percent (r=0.73); subcutaneous adipose tissue (r=0.60); intra-abdominal adipose tissue (r=0.53); waist circumference (r=0.59); hip circumference (r=0.42); neck circumference (r=0.28); BMR (r= 0.25) and negatively with physical activity level (r= -0.34) in overweight and obese euthyroid subjects. In a multivariable regression analysis, BMI (β=0.84), body fat percent (β=0.52), total abdominal fat (β=0.72) and leptin (β=0.31) associated significantly with serum TSH after adjusting for various variables. Considering the clinical evidence provided by this observational study, it may possibly be implied that a direct relationship exists between grades of obesity and TSH and that leptin might be the possible link between thyroid function and adiposity which may stimulate the rise in TSH directly or indirectly to regulate the thermogenesis in obesity.
  • ThesisItemOpen Access
    Development and quality evaluation of composite grain khakhra and its glycemic index
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2017-09) Shukla, Swati; Awasthi, Pratima
  • ThesisItemOpen Access
    Suitability of finger millet & barnyard millet incorporated pizza base in diabetes and cardiovascular diseases
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2017-06) Shrestha, Renu; Srivastava, Sarita
    The present study was conducted to evaluate glycemic index and hypolipidemic effect of finger millet incorporated pizza base and barnyard millet incorporated pizza base. Finger millet variety PRM-15 and barnyard millet variety PRJ-1 were taken for the study. Results on physical properties showed higher values for thousand kernel weight (3.18 g) and thousand kernel volume (3.93 ml) of barnyard millet, while finger millet showed higher values for bulk density (0.94 g/cc), hydration capacity (0.064 %) and total flour recovery (68.58 %). The results on functional properties showed that barnyard millet flour had significantly higher water absorption (158.63 ml/100g), fat absorption (146.67 ml/100g) and sedimentation value (13.30 ml), while refined wheat flour had significantly higher emulsion activity (42.99 %), emulsion stability (40.70 %), dough raising capacity (92.54 %) and wet and dry gluten content (26.42 and 9.22 %, respectively). Each of finger millet flour and barnyard millet flour blends with refined wheat flour (30:70, 40:60, 50:50, 60:40) showed gradual increase in water absorption and fat absorption with increase in millet flour incorporation. The other functional properties showed declining trend with increased incorporation of millet flour. Nutrient analysis of finger millet and barnyard millet indicates that the finger millet had significantly higher amount of moisture (12.08 %), total ash (2.43 %), crude protein (12.39 %), calcium (276.03 mg%), total dietary fiber (14.68 %) and antioxidant activity (68.33 %), while barnyard millet had significantly higher level of crude fat (3.50 %), crude fiber (7.51 %), phosphorus (204.12 mg%) and zinc (4.91 mg%). Texture profile analysis of the products showed that the finger millet incorporated pizza base had significantly higher hardness (281.60 N) and gumminess (131.39 N), while barnyard millet incorporated pizza base had significantly higher values for chewiness (153 N x mm). Finger millet incorporated pizza base showed significantly higher amount of total ash (1.77 %), crude protein (11.08 %), calcium (183.88 mg%), total dietary fiber (10.98 %) and total antioxidant activity (43.44 %), while barnyard millet incorporated pizza base contained significantly higher amount of moisture (30.40 %), crude fat (6.17 %) and crude fiber (3.58 %). Finger millet incorporated pizza base and pizza showed low glycemic index value (36.23 and 46.05, respectively) and did not differ significantly from barnyard millet incorporated pizza base and pizza (36.67 and 43.43, respectively). The experiment on albino rats showed the hypolipidemic effect of finger millet incorporated and barnyard millet incorporated pizza base measured in terms of serum total cholesterol, triglyceride, HDL, LDL and VLDL level. Therefore it can be concluded that both finger millet incorporated and barnyard millet incorporated pizza base are suitable for prevention and control of diabetes and cardiovascular diseases.
  • ThesisItemOpen Access
    Development of finger millet (Eleusine coracana) incorporated weaning mix for infant
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2012-08) Limbu, Rashmi; Srivastava, Sarita
    The present study was undertaken to develop finger millet incorporated weaning mix. Color, thousand kernel weight, volume, grain hardness, bulk density and hydration capacity of finger millet grains were observed to be brown, 2.33 g, 3.8 ml, 2.12 Kg per grain, 0.83 ml and 0.05 g/cc, respectively. Popping per cent, popping volume and expansion volume were found to be 57.26 per cent, 4 ml and 3.35 ml, respectively. Germination, leaching loss, metabolic loss, vegetative loss and total dry matter loss in per cent was found to be 99.33, 1.33, 8.00, 7.20 and 16.44, respectively. A base mixture of roasted parboiled rice, green gram and soybean flour in the ratio of 8:1:1 was prepared. Roasted, popped and malted finger millet flour was incorporated in different proportion (30 to 80%) respectively, to the base mix, followed by fortification with multivitamin multimineral powder. Mean sensory score showed that 50 per cent malted finger millet flour incorporated weaning mix was most acceptable. Formulated weaning mix per 100g, had moisture, protein, crude fat, total ash, crude fiber, carbohydrate and energy content of 2.85, 15.60, 2.66, 2.86, 1.0, 74.99 and 386 Kcal, respectively on dry weight basis. It contained 380.72 µg vitamin A, 1200 µg vitamin D, 180 mg vitamin C, 12.39 mg thiamine, 12.17 mg riboflavin, 122.25 mg niacin and 36 µg folic acid, 40.86 mg iron and 4.85 mg zinc per 100 g. The developed weaning mix met Food Safety and Standards Regulations, 2010, specifications. In vitro digestibility was observed to be 72.39 per cent. Hot paste viscosity of formulated weaning gruel was 120 centipoise at 35 per cent slurry concentration. Non- significant difference between developed and commercial mix was recorded for sensory evaluation. Total bacterial count and moisture content significantly increased after three months storage however, it was well within the permissible limit of FSSR, 2010. Mould growth, E coli and coliforms were absent in fresh as well as in stored weaning mix. Non- significant difference was observed for sensory quality after three months of storage Formulated weaning mix served in the form of gruel was well tolerated and accepted by 20 infants when evaluated by ICMR criteria (1984). Formulated weaning mix was supplied to infants aged 6- 12 months for ninety days. Significant increase in weight, height, chest circumference and mid upper arm circumference was observed. Thus, formulated weaning mix promoted growth in the infants aged 6- 12 months. Cost of weaning mix was Rs. 4.79 per 100 g.
  • ThesisItemOpen Access
    Efficacy of barnyard millet as a substitute for rice in diabetes
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2016-07) Joshi, Shweta; Srivastava, Sarita