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University of Agricultural Sciences, Bengaluru

University of Agricultural Sciences Bangalore, a premier institution of agricultural education and research in the country, began as a small agricultural research farm in 1899 on 30 acres of land donated by Her Excellency Maharani Kempa Nanjammanni Vani Vilasa Sannidhiyavaru, the Regent of Mysore and appointed Dr. Lehmann, German Scientist to initiate research on soil crop response with a Laboratory in the Directorate of Agriculture. Later under the initiative of the Dewan of Mysore Sir M. Vishweshwaraiah, the Mysore Agriculture Residential School was established in 1913 at Hebbal which offered Licentiate in Agriculture and later offered a diploma programme in agriculture during 1920. The School was upgraded to Agriculture Collegein 1946 which offered four year degree programs in Agriculture. The Government of Mysore headed by Sri. S. Nijalingappa, the then Chief Minister, established the University of Agricultural Sciences on the pattern of Land Grant College system of USA and the University of Agricultural Sciences Act No. 22 was passed in Legislative Assembly in 1963. Dr. Zakir Hussain, the Vice President of India inaugurated the University on 21st August 1964.

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Subject: Agricultural Engineering × Author: ANUSHA, S. D. × End date: 2019 × Start date: 2010 ×
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    ThesisItemOpen Access
    PROCESS OPTIMIZATION FOR PRODUCTION OF LITTLE MILLET FLAKES
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2019-08-08) ANUSHA, S. D.; VIRESH KUMARGOUD
    Millets are the most important cereal grain and sustainable food to the growing population. It is also superior than rice and wheat in terms of health benefits. An investigation was undertaken to explore the potential of little millet for development of little millet flakes. The process parameters of soaking for 16 hours; cooking at 85°C for 10 minutes and drying at 40°C for 1 hour were found to be optimum compared to the other treatments for producing good quality flakes. The flakes were subjected to evaluation of physico-chemical, sensory, microbial, textural and storage quality of flakes. The little millet flakes exhibited dull, creamy white, small, thin and crispy, irregular shaped, dry and light in weight. Bulk density and true density were 1.09 g/mL and 1.26 g/mL respectively. The millet flakes had water holding capacity of 51.95% and water absorption capacity of 194.67%. The millet flakes had moisture, fat, protein, total ash, crude fibre and carbohydrates of 10.46, 2.70, 8.0, 2.04, 8.74 and 68.06 per cent respectively. The developed products from flakes revealed that the flakes were best suitable for preparing roasted masala products flowed by muesli product and then followed by avalakki. The microbial load was within permissible limit during storage period. The little millet flakes were acceptable in terms of sensory quality and had shelf life of three months at ambient temperature.