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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: Fish Nutrition × End date: 2019 × Start date: 2013 × Thesis Type: Ph.D ×
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    ThesisItemOpen Access
    NUTRACEUTICAL FOOD FORMULATION, AMENDMENT OF LIFE STYLE PRACTICES AND CLINICAL OUTCOME IN SUBJECTS WITH DIABETES AND HYPERTENSION
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2015-09-14) DEEPTI, GIRI; Usha, Ravindra
    Intervention study on efficacy of nutraceutical food formulation was conducted to investigate the physico-chemical, nutritional, carbohydrate profile, fatty acid profile, functional and nutraceutical composition of nutra-flour. Nutra-flour was a good source of protein, calcium, potassium, iron, linolenic and oleic acid, soluble fiber in addition to phytochemicals such as polyphenols, beta-carotene, tocopherol with antioxidant activity. Storage study was carried out for 90 days to estimate moisture, peroxide value, free fatty acid and microbial load. The nutra-flour stored in glass jar was best accepted. Dumpling, dosa, roti and gruel were developed from nutra-flour and studied for sensory evaluation and Glycemic Index (GI). All the products had high sensory acceptability. Mean blood glucose levels were significantly lower after intake of test foods compared to standard (white bread). Roti and dosa showed the lowest GI 36.76 and 36.83 respectively. Thirty diabetics and hypertensive subjects were randomly selected from Bengaluru for study. The data related to general information, health history, dietary pattern were collected by using structured interview schedule. Per day 100 gram of nutra flour was given to subjects for a period of 90 days intervention. Anthropometric and biochemical parameters were recorded for the subjects before and after the study. The results revealed that, in diabetic subjects, mean value of glycosylated hemoglobin level was decreased from 7.6 to 6.44 per cent and in hypertensive subjects, systolic and diastolic blood pressure was observed significant difference. Total cholesterol, low density lipoprotein and triglycerides were decreased significantly from initial to final with significant increase in high density lipoprotein. There was a positive shift in all the hematological parameters from initial to final values. Along with nutraceutical formulation, lifestyle practices also contributed positive impact. It could be concluded that, nutra-flour has therapeutic benefits and can be employed in the successful management of non communicable chronic disorders.