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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: MALATHI DEVI, T × End date: 2017 × Start date: 2012 × Type: Thesis × Thesis Type: M.Tech. ×
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    ThesisItemOpen Access
    DEVELOPMENT OF EXTRUDED PRODUCT USING JACKFRUIT BULBS AND SEED FLOURS
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2015-09-15) MALATHI DEVI, T; RANGANNA, B
    Jackfruit (Artocarpus heterophylus L.) is an important underutilized fruit crop of the tropics. A study was conducted to develop jackfruit based pasta products. The nutritional composition of developed Pasta products was analyzed. The results of moisture content, protein, fat, fibre, ash and carbohydrates were found to be in the range of 6.51-8.24 per cent, 10.06-16.95 per cent, 2.39-2.86 per cent, 1.61-1.89 per cent, 3.54-4.50 per cent, respectively. The micronutrients present in various Pasta products were estimated as Fe 341.5-2314.6 ppm, Cu 242.6- 280.6 ppm, Na 6.6-8.98 per cent, Zn 664.8-946.0 ppm, Mg 502.0 -703.2 ppm, Ca 3.08- 8.09 per cent and K 6.46-8.84 per cent. The sensory scores of Pasta products were recorded between 7 and 8 indicating good acceptability of the developed products. The cooking characteristics, namely, cooking time, swelling power and solid loss of jackfruit pasta products varied from 6.03- 10.90 min., 2.06 -5.33 (g/g) and 5.20-9.40 per cent, respectively. The mean sensory scores of the Pasta products progressively declined marginally during storage in both the packages. There was no-significant microbial growth observed in pasta products during two months of storage. The developed jackfruit pasta products were found safe for storage up to two months at ambient conditions. Among the packages, PE package was found to be the best. The cost economics was worked out taking into account the fixed and variable costs. The processing costs and cost benefit ratios of pasta products were Rs. 41.68 /kg and 2.21:1.00 (Jackfruit seed flour); Rs. 41.33 /kg and 2.41:1.00 (Jackfruit bulb flour); Rs. 39.68 /kg and 2.52:1.00 (Jackfruit seed + bulb flour); and Rs. 34.18 /kg and 2.92:1.00 (Jackfruit seed + bulb + cassava).