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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: Geeta, Dandin × End date: 2019 × Start date: 2013 × Thesis Type: Ph.D ×
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    ThesisItemOpen Access
    Therapeutic benefits of value added tender coconut (Cocos nucifera) products
    (University of Agricultural Sciences, Bengaluru, 2013-09-24) Geeta, Dandin; Umadevi, Hiremath
    Tender coconut water and kernel were analyzed for nutrients and found that, Sodium (105 mg), Potassium (250 mg), Chlorine (180 mg), Calcium (54 mg), Copper (0.04 mg), Iron (0.29 mg), Magnesium (25 mg), phosphorus (33 mg). Chemical parameters like pH, TSS (°Brix), Acidity (%), Reducing Sugars (%) and Total Sugars (%) were measured which were 4.50, 5.20, 1.80, 3.20, 0.60 and 4.00 respectively and kernel contained Moisture (93.28 g), Protein (1.2g), Fat (1.40g), Crude fibre (0.9 g), Carbohydrate (3.22 g) and Sodium, Potassium, Calcium, copper, iron and magnesium were found to be 96 mg, 278 mg, 11 mg, 3.8 mg, iron 1.2 mg and 30 mg respectively. Value added products from tender coconut water and kernel were developed viz., Bun, Doughnut, Ice cream, Pudding, Tuty-Fruity, Nectar and Fermented beverage from tender coconut water. These products were subjected for sensory evaluation and storage study. For the therapeutic study, subjects having Hypertension, Hyper cholestrolemia, Diabetic and subjects with general health problems were randomly selected with the help of medical officers UAS dispensary, GKVK Bangalore. Tender coconut water (60 ml) was given to thirty subjects after breakfast for three months and Tender coconut pudding (100g) was given to ten women subjects for the period of 45 days. Anthropometric and biochemical parameters were recorded for subjects before and after the therapeutic study. Results revealed that, non-significant decrease in Glycosylated haemoglobin level after three months (initial-7.25 and final-7.21) in diabetic subjects. Mean value of total cholesterol and total triglyceride significantly decreased from 225.7mg/dl to 203.7mg/dl and from 189.1mg/dl to 165.0mg/dl respectively. Subjects with general health problems, observed improvement in their health status. It can be concluded that the tender coconut can be used for preparation of value added products and can be consumed as a natural drink, which is having therapeutic benefit.