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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
    Process development and shelf life enhancement of ginger-garlic-onion paste using microwave heating
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2018-01) Doutaniya, Kailash Chand; Omre, P.K.
    The present work has been undertaken with the objectives of optimization of process parameter ginger, garlic and onion paste, application of microwave heating on prepared ginger garlic onion paste and to study the physico-chemical properties of developed ginger, garlic and onion paste during storage.The study started with the development of the ginger-garlic paste. After the development of the paste, microwave was used for heating treatment. To study the effects of these treatments, the analysis of quality characteristics (i.e. TSS, pH, colour, TPC), microbial load and sensory were carried out. Standardization of process parameters (i.e. microwave power, time, onionginger-garlic ratio) based on quality attributes of ginger garlic onion paste were also investigated.Three levels of microwave power (160, 320 and 480 W), three levels of time (1, 2 and 3 mins) and three levels of onion-ginger-garlic ratio(70:12.5:7.5, 75:10:05 and 75:10:05) were taken as independent parameters. Response surface methodology was used for design of the experiments and to select optimum levels of sample, microwave power and time. User-Defined design with three replications was chosen to determine the levels of each experiment. The study showed that the pH of the paste varied from 4.54 to 4.77. A minimum total soluble solid of the paste was about 24.15 and it increased up-to 26.30. Total phenolic content varied from 110.10 mgGAE/g to 129.90 mgGAE/g. Colour difference varied from 5.86 to 28.04. The scores of sensory parameters were colour5.90 to 8.43, flavour7.18 to 8.35, taste 5.80 to 7.90, appearance 5.50 to 7.65 and overall acceptability 5.62to 7.50.The study showed that all the independent parameters had significant effect on the responses. The optimum conditions of microwave power, time, onion-ginger-garlic ratio as computed by Response Surface Methodology were 160 W, 3mins and 70:12.5:7.5.