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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: Food Science and Nutrition × Author: Deepa, Teradal × End date: 2019 × Start date: 2013 × Thesis Type: Ph.D ×
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    ThesisItemOpen Access
    Evaluation of grain based wholesome functional foods for geriatric population
    (University of Agricultural Sciences, Bengaluru, 2013-09-17) Deepa, Teradal; Neena, Joshi
    A formative study on geriatric respondents (n=300) in Bangalore (living at home and old age institutions) to assess background for developing and evaluation of grain based functional food was conducted. BMI and per cent body fat were and 25.4 and 25.2, 12.6 and 12.7 in male and female respectively. Dietary intakes were < 80% of their respective RDAs in majority of the subjects. Composite mixes (CM’s) were developed and evaluated. Moisture, protein, fat, crude fibre, carbohydrate, energy and ash contents were respectively15.2 g, 18.3 g, 5.2 g, 5.9 g, 48.3 g, 313.7 Kcal and 6.9 g/100 g in wheat based and 15.4 g, 13.3 g, 5.6 g, 5.6 g, 53.3 g, 316.4 Kcal and 6.8 g/100g in ragi based CM. The fibre contents; TDF, SDF and IDF were respectively 17.8, 4.0, and 13.8 per cent in wheat and 22.8, 3.5, 19.4 per cent in ragi based CM. The iron, calcium, zinc contents were 7.3, 60.4, 4.1 in wheat based CM and 8.4, 355, 4.9 mg/ 100g in ragi based CM respectively. The total antioxidant activity was higher in developed CMs than control. Products developed from the CMs were found to be acceptable by a semi-trained panel geriatric respondents (n=20). The glycemic index of CM-I was 52.95 and CM-II was 50.40. The hypoglycemic and hypocholestrolemic effect of the developed CM’s was evaluated in a geriatric animal model. Moderate hypoglycemic and hypercholesterolemic effect was observed in CM fed rats. Thus the wholesome grain based functional foods were found suitable for geriatric population.