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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: SHOBA, H. × Start date: 1978 ×
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    ThesisItemOpen Access
    STUDIES ON DRYING OF METHI LEAVES {Trigonella foenum graecum L.)
    (University of Agricultural Sciences GKVK, Banglore, 2009-08-22) SHOBA, H.; B. Ranganna
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    ThesisItemOpen Access
    STUDIES ON DRYING OF METHI LEAVES (Trigonella foenum graecum L.)
    (University of Agricultural Sciences, Bangalore, 2009-07-15) SHOBA, H.; Ranganna, B.
    Fenugreek, a native of South Eastern Europe and West Asia, is cultivated as a leafy vegetable, condiment and as a medicinal plant. The fresh tender leaves and stem are consumed as curried vegetables and the seeds are mainly used as spice for flavoring almost all dishes. Dehydrated leafy vegetables have the potential to become an important product because of relatively inexpensive, quickly cookable and rich in several nutrients which are essential for human health. Drying of leafy vegetables and making them use in the un-seasons opens up new vistas in the field of food technology, as they are rich in antioxidants and could be added as the natural antioxidants to develop new commercial products. Hence, a research study was taken up to study the drying, storage and packaging of fenugreek leafy vegetable, to serve as a domestic and exportable food material. Before drying the methi leaves, different types of pre-treatment were imposed i.e., Dipping in 2% KMS for 15 min at room temperature, Dipping in 2% KMS, 0.1% MgCl2, 0.1% NaHCO3 for 15 min at room temperature, Dipping in 2% KMS, 0.1% MgCl2, 0.1% NaHCO3 for 30 second in a warm water at 60ºC and cooling immediately in tap water and Control (without pre-treatment). The best selected pretreatment and Control were used for further dehydration studies. Different drying methods like: Open sun drying, Tray drying, Microwave drying and Vacuum oven drying were studied for producing a good quality of dried product. The drying time for Sun drying varied between 14 and 12h, for Tray drying it was 12 and 11h and for microwave drying it varied between 15 and10 min, for Vacuum oven drying varied from 9 and 7h for both Control and pretreated methi leaves, respectively. The quality of dried samples were also evaluated on the basis of physiconutritional properties like, β-carotene, Ascorbic acid, chlorophyll content, rehydration ratio, rehydration coefficient, colour and sensory properties. The results revealed that the samples dried in micro-wave drying resulted in good quality of dried methi product. Studies were also conducted on enhancement of shelf life and storage stability of dried powder by packing them in polyethylene (PE) (300, 400 and 500 G) and stored at different temperature (ambient and 10oC).The product dried in micro wave dryer and packed in PE of 500 G and stored at 10oC as highly superior in terms of physical and nutritional properties.