Loading...
Thumbnail Image

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.

Browse

Search Results

Now showing 1 - 2 of 2
  • ThesisItemOpen Access
    Interaction of milling parameters with the quality of wheat flour using stone grinder
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2017-10) Pandey, Suman; Omre, P.K.
    Wheat is among the most important food crop and an affluent source of carbohydrates and contains valuable components such as protein, fat, minerals and vitamins. But during wheat processing, components like vitamins and minerals are lost. The major reason is the removal of bran and wheat processing parameters like speed and clearance between the grinding stones which affects the components of wheat. These are destroyed by the heat produced due to frictional forces between the grinding stone. The effect of the frictional force can be reduced by performing the milling operation at comparatively lower speed. Therefore, research was undertaken to study the effect of these process parameters i.e., grinding speed, feed rate and clearance and subsequently optimize the parameters on the basis of flour recovery and quality attributes. Experiments were conducted using general factorial design with three independent variables at three levels. Variables selected for the experiment were speed (100, 350 and 600 rpm), feed rate (6, 8 and 10 kg/h) and clearance (0.2, 0.3 and 0.4 mm). Responses selected were flour yield (g/100g), machine yield (g/100g), average particle size (mm), protein (g/100g), fat (g/100g), moisture loss (%), ash (g/100g), calcium (mg/100g) and iron (mg/100g). The data from the experiments were analyzed using Design Expert 10.0.1 and the response function were developed using multiple regression analysis and second order model was fitted for each response. It was found that speed, feed rate and clearance had highly significant effect on flour yield, fat, moisture, iron, calcium, ash and average particle size whereas the protein was affected only by speed. The results obtained were optimized using general factorial methodology. Optimum levels of variables were grinding speed 100.001 rpm, feed rate 6 kg/h and clearance between the stones 0.23 mm and with responses value 93.6 g/100g machine yield, 83.2 g/100g flour yield, 12.9 g/100g protein, 1.21 g/100g ash, 16.2 % moisture loss, 2.67 g/100g fat, 23.9 mg/100g calcium, 3.80 mg/100g iron and 0.29 mm average particle size. It was found that traditionally milled flour has 9.4 g/100g protein which is comparatively less than the protein value obtained at 100 rpm grinding speed. Also decreased ash content was obtained i.e. 1.21 g/100 g in comparison to the traditionally milled flour. Overall, better flour quality was obtained when wheat was ground at 100 rpm grinding speed with 6 kg/h feed rate and 0.23 mm clearance.
  • ThesisItemOpen Access
    Processing parameters optimization and shelf life studies for production of barley (Hordeum vulgare) and finger millet (Eleusine coracana) based malted flour using integrated malting unit
    (G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand), 2016-07) Pandey, Suman; Singh, Anupama