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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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Subject: Human Nutrition × Author: Bora, Preeti × End date: 2009 × Start date: 2000 × Type: Thesis × Thesis Type: Ph.D ×
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    ThesisItemOpen Access
    Green gram husk incorporated high fiber food products, their evaluation for sensory parameters and health benefits
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2009-03) Bora, Preeti; Kulshrestha, Kalpana
    Dietary fiber is steadily gaining importance in human diet. Beneficial effects of dietary fiber have been attributed to its role in modifying some of the physiological activities in the body. Dietary fiber is generally considered as unavailable carbohydrate and used as mild laxative. It is also useful in the prevention and treatment of chronic diseases such as hypertension, coronary heart diseases, obesity, diabetes and certain cancers. Pulse husk is a major by-product of dal mills which is basically used as ruminant feed. Its nutritional significance in human diet is less known. So, in view of this, the present study was undertaken to evaluate green gram husk for its chemical and physicochemical characteristics along with the formulation of various recipes of staple and snack food item. The husk was incorporated in different traditional recipes in varying proportions (5-15 per cent) and the acceptability of different husk incorporated products was tested through sensory evaluation by score card method for different sensory qualities. The best selected products, one from each broad category (staple and snack food item) were evaluated for various nutritional parameters and glycemic index. For evaluating of the effect of green gram husk in alleviating the signs and symptoms of constipation, effect on total blood cholesterol, fasting blood sugar and body weight, experimental study on subjects was done. The nutritional analysis revealed that green gram husk contained 7.13 per cent moisture, 7.69 per cent crude protein, 2.17 per cent crude fat, 18.63 per cent crude fiber, 60.52 per cent available carbohydrate, 293kcal calorific value, 3.85 per cent total ash, 400mg calcium/100g, 356mg phosphorus/100g, 23.78mg iron/100g, 2.90mg zinc/100g, 0.9mg copper/100g, 2.28mg manganese/ 100g, 2.4mg niacin/100g, 53.71 per cent insoluble dietary fiber and 1.73 per cent of soluble dietary fiber. Ionizable and soluble iron was found to be 1.91 and 1.18mg/100g respectively with the in-vitro iron bioavailability as 1.95 per cent. Green gram husk contained 446.67mg tannin/100g, 50.25mg phytic acid/100g and 0.88mg oxalic acid/100g. The colour of husk was found to be pale olive, water absorption capacity was 475 per cent, density was 0.615g/ml and higher fraction was above 40 mesh sieve size. In the sensory evaluation of green gram husk incorporated food products, 15 per cent husk incorporated missi parantha and 12.5 per cent husk incorporated biscuit were found to be most acceptable among the two categories (staple and snack food item) respectively. The nutritional evaluation of both the products was done. 15 per cent husk incorporated missi parantha contained 17.5 per cent moisture, 15.31 per cent crude protein, 8.88 per cent crude fat, 4.0 per cent crude fiber, 51.7 per cent available carbohydrate, 347.96kcal calorific value, 2.61 per cent total ash, 146.66mg calcium/100g, 436.66mg phosphorus/100g, 41.14mg iron/100g, 3.35mg zinc/100g, 0.47mg copper/100g, 2.88mg manganese/ 100g, 3.89mg niacin/100g, 18.18 per cent insoluble dietary fiber and 2.65 per cent of soluble dietary fiber. Ionizable and soluble iron was found to be 1.91 and 1.18mg/100g respectively with the in-vitro iron bioavailability as 1.37 per cent. 12.5 per cent husk incorporated biscuit contained 9.53 per cent moisture, 10.79 per cent crude protein, 18.3 per cent crude fat, 1.35 per cent crude fiber, 59.07 per cent available carbohydrate, 442.61kcal calorific value, 1.13 per cent total ash, 113.33mg calcium/100g, 166.66mg phosphorus/100g, 23.76mg iron/100g, 1.24mg zinc/100g, 6.28mg copper/100g, 1.35mg manganese/ 100g, 3.63mg niacin/100g, 13.10 per cent insoluble dietary fiber and 1.88 per cent of soluble dietary fiber. Ionizable and soluble iron was found to be 1.47 and 1.46mg/100g respectively with the in-vitro iron bioavailability as 1.17 per cent. The GI of fiber rich parantha and biscuit was found to be lower i.e. 32.54 and 46.26 respectively in comparison to control parantha and biscuit as 40.41 and 68.70 suggesting their suitability in diabetic diet. In the experimental study, ten experimental subjects suffering from constipation were provided with fiber rich pre mix (15 per cent green gram husk incorporated with wheat flour) regularly for 45 days and improvement in signs and symptoms was recorded through post survey proforma every 7th day from the day of start of study which showed a significant effect in the alleviation of signs and symptoms of constipation. A significant decrease in mean total blood cholesterol level of subjects was seen after a period of 45 days. Mean body weight and fasting blood glucose level of the subjects were decreased in 45 days although the decrease was non-significant.