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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
    Development And Quality Evaluation Of Calcium And Iron Rich Convenience Mixes Containing Finger Millet
    (Govind Ballabh Pant University of Agriculture and Technology;Pantnagar, 2005) Pragya Singh; Srivastava, Sarita
  • ThesisItemOpen Access
    Formulation and evaluation of cereal-legume based ashwagandha incorporated functional food products for suitability in diabetic diet
    (Govind Ballabh Pant University of Agriculture and Technology;Pantnagar, 2006) Chakravarty, Priyanka; Awasthi, Pratima
  • ThesisItemOpen Access
    Formulation, nutritional evaluation and glycemic response of millet flour incorporated breads
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2008-02) Arya, Chhavi; Srivastava, Sarita
    Two genotypes of finger millet one dark and the other light (VL 146 and PRM 601) and one local cultivar of foxtail millet were taken for the present study. The millet flours and refined wheat flour (RWF) were evaluated for nutrient composition. The finger millet flour (FMF) and foxtail millet flour (FTF) individually was blended in various proportions in (30 to 60%) in refined wheat flour and used for the preparation of bread. Control consisted of refined wheat flour bread. Sensory quality of millet bread was evaluated and on the basis of sensory scores one bread from each millet flour blend was selected for further investigation. The selected breads were evaluated for acceptability by diabetic subjects, nutrient composition and glycemic response. Nutritional evaluation of millet flours and RWF showed that moisture (%), crude protein (%), crude fat (%), crude fiber (%), total ash (%), carbohydrate (%) and physiological energy content of FMF from genotype VL 146 was 11.58, 6.27, 1.08, 2.43, 2.00, 76.92 and 345 Kcal, respectively and for FMF from genotype PRM 601 the values obtained were 11.50, 8.74, 1.41, 2.70, 2.10, 73.32 and 341 Kcal, respectively. The two genotypes of finger millet differed significantly in crude protein, crude fat, crude fiber and carbohydrate content. Foxtail millet flour contained 9 per cent moisture, 9.91 per cent crude protein, 3.71 per cent crude fat, 4.80 per cent crude fiber, 2.31 per cent total ash, 70.70 per cent carbohydrate and 353 Kcal physiological energy. Crude protein content of FTF was significantly higher than FMF from the two genotypes. FTF contained significantly higher amount of crude fat, crude fiber and energy as compared to FMF from the two genotypes and RWF. Analysis of flours for mineral content showed that FMF from both the genotypes contained significantly higher amount of calcium (173.3 and 186.6 mg/100 g) and iron (2.49 and 2.77 mg/100 g) than FTF and RWF. However FTF contained significantly higher amount of phosphorus (220.0 mg/100g) and copper (0.25 mg/100 g) than FMF and RWF. The flour obtained from the two genotypes of finger millet differed in calcium and phosphorus content. The insoluble dietary fiber (IDF) content was significantly higher for FTF (8.16%). However, FMF from both the genotypes contained significantly higher amount of soluble dietary fiber (5.64 and 5.69%) and total dietary fiber (12.70 and 12.94%). Tannin content was significantly higher in FMF from genotype VL 146 (153.3 mg/100 g) than all the other flour and FMF from both the genotypes contained significantly higher amount of phytic acid (165.0 and 130.0 mg/100 g). Results on nutrient composition of breads showed that FTF incorporated breads contained significantly higher amount of crude protein (11.20%), crude fat (4.13%) and total ash (1.53%), phosphorus (125.33 mg/100 g) and insoluble dietary fiber (5.68%), respectively. However, FMF incorporated breads contained significantly higher amount of calcium (83.3 and 90.6 mg/100 g), soluble dietary fiber (2.15 and 2.19%), tannin (86.6 and 60.0 mg/100 g) and phytic acid (100 and 85 mg/100 g), respectively. The lowest GI values amount breads was observed from bread containing FMF from genotype VL 146 (41.43) followed by bread containing FMF from genotype PRM 601 (43.10) FTF incorporated bread and RWF bread had GI values of 49.53 and 67.82, respectively. It can be concluded that millet flour incorporated breads were acceptable, nutritious and showed hypoglycemic effect.