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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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ThesisItem Open Access Prevalence of dietary fibre related diseases and impact of nutrition education intervention on knowledge and intake of dietary fibre among adults of U.S.Nagar(Govind Ballabh Pant University of Agriculture and Technology;Pantnagar, 2004) Singh, Shipra; Kulshrestha, KalpanaThesisItem Open Access Carrot Powder: Standardization Of The Process, Characterization And Formulation Of Value Added Products(Govind Ballabh Pant University of Agriculture and Technology;Pantnagar, 2004) Pratibha Singh; Kulshrestha, KalpanaThesisItem Open 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, SaritaThesisItem Open Access Effect of diversification of agriculture on income and nutritional status of marginal and small farmers in Udham Singh Nagar District of Uttaranchal State(Govind Ballabh Pant University of Agriculture and Technology;Pantnagar, 2004) Kusum Lata; Kulshreshtha, KalpanaThesisItem Open 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, PratimaThesisItem Open 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, KalpanaDietary 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.ThesisItem Open Access Removal of cyanide content of edible bamboo shoots, quality evaluation and product formulation(G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2009-03) Rana, Bindu; Awasthi, PratimaThe present investigation was conducted to optimize the process of reduction of cyanide content of Dendrocalamus strictus shoot. Response Surface Methodology (RSM) was employed to select optimum levels of various variables based on maximum reduction of cyanide content in bamboo shoot. The effect of incorporation of bamboo shoot powder on the quality of biscuit was also studied. Storage studies were conducted to assess the shelf life of biscuit at room temperature. The fresh bamboo shoots of Dendrocalamus strictus had average moisture, crude protein, crude fat, total ash, crude fibre and carbohydrates as 88.37, 3.21, 0.54, 1.31, 2.66 and 6.60 per cent, respectively. Whereas the moisture, crude protein, crude fat, total ash, crude fibre and carbohydrates of Bambosa bambos species were 87.64, 2.36, 0.52, 1.22, 1.69 and 8.23 per cent, respectively. The insoluble, soluble and total dietary fibre content of Dendrocalamus strictus were 5.81, 1.55 and 7.36 g/100g, respectively. Whereas the value of insoluble, soluble and total dietary fibre content for Bambosa bambos species were 3.83, 1.48, 5.31 g/100g, respectively. The iron, calcium, phosphorus, manganese, zinc, potassium and sodium content, of Dendrocalamus strictus were 0.65, 17.44, 68.16, 0.50, 1.30, 512.25 and 6.13 mg/100g, respectively. The value of iron, calcium, phosphorus, manganese, zinc, potassium and sodium content for Bambosa bambos shoots were 0.25, 17.14, 68.18, 0.43, 0.78, 517.25 and 6.27 mg/100g, respectively. The ascorbic acid content of Dendrocalamus strictus was 7.31 mg/100g.whereas Bambosa bambos contained 7.63mg/100g. Shoots of Dendrocalamus strictus had highest HCN content in the tip portion (894.33mg/kg), followed by the mid portion (649.46mg/kg) and the least amount of HCN was found in the basal portion (207.71 mg/kg). The optimum condition (at which maximum reduction of cyanide content) obtained was NaCl concentration- 2.4%, thickness-1.25 cm, 216 ml of NaCl solution and treatment time 23 min boiling at 100oC.The non significant reduction in moisture content , crude fiber, and insoluble dietary fiber content of bamboo shoot( mid portion) treated at optimum condition was observed. However, carbohydrate content of boiled shoots increased and ascorbic acid was lost maximum (71.90 %) during boiling at optimum conditions. The result of development of bamboo shoot powder incorporated biscuit indicated that bamboo shoot powder could be incorprated upto 20% level, as source of dietary fiber, without affecting the overall quality. Minimum level of fat, sugar and baking powder required in the formulation were 16, 20 and 0.3 % respectively. The average moisture, crude protein, crude fat, total ash, crude fiber content and carbohydrates content of 20 % bamboo shoot powder incorporated biscuit were 5.15, 6.26, 13.82, 1.11, 2.39 and 75.64 per cent, respectively. The insoluble, soluble and total dietary fiber in 20% bamboo shoot powder incorporated biscuit was 5.17, 1.14 and 6.31g/100g respectively. Whereas the iron, calcium, zinc, manganese, potassium and magnesium content of bamboo shoot powder incorporated biscuits had 1.67, 45.23, 1.83, 1.93, 45.23 and 6.88 mg/100g respectively. The dietary fiber content of these biscuits was about 3times higher than the control biscuits The bamboo shoot powder incorporated could be stored in LDPE laminated aluminum foil bags and HDPE bags satisfactorily for 120 days at room temperature. affecting adversely their overall qualityThesisItem Open 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, SaritaTwo 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.