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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
    Effect of processed chicken skin and its protein concentrate on quality attributes of chicken patties
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2017-08) Singh, Chirag; Prabhakaran, P.
  • ThesisItemOpen Access
    Effect of chicken skin blend containing wheat bran on quality characteristics of cooked sausages
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2017-08) Shukla, Manish Kumar; Prabhakaran, P.
    The present study was undertaken to prepare an optimized chicken skin blend (CSB) containing wheat bran and to study the effect of its incorporation at varying levels on quality attributes of cooked sausages and their storage stability at 4±1°C for 15 days during storage. Three levels of wheat bran 5% (Tr1), 10% (Tr2) and 15% (Tr3) containing CSB were formulated with control (Con) containing no wheat bran and sausages were prepared and evaluated. All the treatments (Tr1, Tr2 and Tr3) exhibited higher (P<0.01) cooking yield (CY) than Con. Treatment showed higher (P<0.05) fat retention as compared to Con. Texture Profile Analysis (TPA) revealed that Tr3 showed highest (P<0.01) hardness values while Con, Tr1 and Tr2 did not differ significantly. Springiness was found to be highest (P<0.01) in Tr3 and lowest in Tr1. Cohesiveness and chewiness were not significantly different among treatments. Sensory evaluation did not revealsignificant differences in scores for appearance, texture and juiciness. However Tr2 showed significantly (P<0.01) higher flavour scores than other treatments. Overall acceptability was found to be highest (P<0.01) in Con and lowest in Tr3. Therefore CSB containing 5% wheat bran was selected for next experiment. The optimized CSB (containing 5% wheat bran) was added at 50% level (T1), 55% level (T2) and 60% level (T3) in sausages and they were evaluated for quality attributes against control containing 20% chicken skin without added wheat bran (C). T3 showed higher (P<0.01) CY than others. But, there was no significant difference in CY among C, T1 and T2. Significant differences (P<0.01) in fat retention was observed among treatments. Proximate analysis (%db) revealed highly significant (P<0.01) differences among treatments. The increase in CSB level led to decreased moisture and fat content. No significant difference was observed in protein content, Tr1 had the highest and C showed the least amount. Ash and collagen content of sausages increased significantly with increase in level of CSB. TPA revealed that hardness and chewiness increased significantly (P<0.01) with increase in level of CSB while the springiness and cohesiveness did not differ significantly. Sensory scores were uniformly higher for T2 and T3 as compared to C and T1. Appearances, flavours, juiciness and overall acceptability scores were significantly different (P<0.01) among treatments.Whereas the texture scores were not different. Storage stability studies showed that addition of CSBsignificantlyaffected TBARS values but not pH and total plate count (TPC). However, storage period influenced the pH, TBARS values and TPC. The sausages were acceptable upto 15 days storage at 4±1°C. Estimation of cost advantage by using T1, T2 and T3 in cooked sausages revealed 35%, 40% and 44% reduction in the cost of sausages as compared to control. Therefore, the optimized CSB containing wheat bran can be incorporated in cooked sausages with advantages of improved functionality due to reduced fat and increased protein, ash and collagen contentat reduced cost.