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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
    Studies on physico-chemical, milling and cooking properties of barnyard millet (Echinochloa frumentacea)
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2005-07) Lohani, Umesh Chandra; Pandey, J.P.
    Barnyard millet (Echinochloa frumentacea), commonly known as sanwa, madira, banti, jhangora in hilly area of Uttaranchal, is one of the important coarse cereals and the fastest growing crop among the commonly grown minor millets. Experiments were conducted to study the physico-chemical, milling and cooking properties of barnyard millet (VL-172) at four moisture levels (8, 10, 12 and 14%, db). The moisture content was optimized for milling, cooking and chemical properties. The size characteristics, i.e. length, width, thickness, length-width ratio, width-thickness ratio, grain mean diameter and spherecity of barnyard millet varied in the range of 2.43-2.57 mm, 1.94-2.01 mm and 1.26-1.30 mm, 1.26-1.28, 1.54-1.56, 1.81-1.89 mm and 0.73-0.74 respectively within the experimental moisture levels. The gravimetric properties, i.e. 1000-kernel weight, 1000-kernel volume, bulk density, true density, porosity, angle of repose, coefficient of friction and hardness ranged from 3.48-3.73 g and 3.00-3.27 ml, 0.7489-0.7828 g/ml, 1.2134 to 1.2639 g/ml, 0.3249-0.4074, 19.19 to 22.71°, 0.2339 to 0.2561 and 3.2 to 4.3 kgf respectively within 8 to 14 percent moisture levels. Barnyard millet is small sized grains, containing large proportion of husk and bran, require processing prior to consumption. Processing of barnyard millet involves de-husking, de-branning / decortication and milling. In traditional method, de-husking and decortication requires the laborious manual beating of the grain in mortar with pestle. Mechanization of millet processing is necessary to cope with large market demands for a clean dehuskaed product to reduce the severity of human labour involved in manual dehusking and also to secure other advantages inherent in a controlled mechanized process. Milling and cooking properties of barnyard millet have direct and great influence on its commercial value. The milling quality is judged by high head millet yield and minimum brokens. Shelling Index, describing the shelling phenomena, was maximum at 10 percent (0.7077) followed by 12 (0.6632), 14 (0.6154) and 8 (0.6039) percent moisture levels. The effect of degree of polish on milling characteristics, cooking quality and proximate compositions of milled barnyard millet in relation to time of milling upto 6 min (corresponding to 20 ± 1.0% degree of polish) were also experimentally studied. For the entire range of extended milling (0-6 min of milling), at 10 percent moisture content, there was higher head yield (52.97%) compared to that of other moisture levels. Cooking quality of millet is mainly judged by certain basic characteristics of cooked grain such as hydration capacity, swelling capacity, water uptake, cooking time etc. The hydration capacity (0.37-0.53 mg/kernel) and swelling capacity (0.30-0.44 μl/kernel) of milled barnyard millet increased linearly, while the cooking time of millet decreased with the increase in milling time at each experimental moisture levels. The increase in hydration capacity and swelling capacity was more at 14 percent moisture content. The cooking time of milled barnyard millet decreased from 8 to 5 min at 8 and 10 percent moisture levels and from 7 to 5 min at 12 and 14 percent moisture levels respectively with the increase in degree of polish. Barnyard millet is highly nutritious grain. The crude protein, crude fat, total ash, crude fibre and carbohydrates of unshelled grain of barnyard millet varied from 11.25-11.85% (128.01mg/g), 4.30-4.53% (48.94 mg/g), 3.21-3.38% (36.52 mg/g), 8.46-8.92% (96.32 mg/g) and 60.65-63.92% (690.71mg/g) respectively among the experimental moisture levels. The extended milling time caused the maximum loss in protein, fat, ash and fibre at 14 percent moisture content followed by 12, 10 and 8 percent moisture levels.