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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: NETRAVATI, HIREMATH × End date: 2014 × Start date: 2012 × Type: Thesis × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    “EVALUATION OF FLAXSEED (Linum usitatissimum L.) FOR NUTRIENTS AND PHYTOCHEMICAL COMPOSITION
    (2013-07-23) NETRAVATI, HIREMATH; USHA, RAVINDRA
    Flaxseed is a minor oilseed with unique nutritional properties. An experiment was conducted to study nutrients and phytochemical composition in Padmini, J-23 varieties along with Commercial sample using standard protocols. Flaxseed size and 1000 seeds weight ranged from 4.10-4.27, 6.46-6.56g per 100g respectively. Bulk density, water and oil absorption capacities ranged from 0.83-0.90g/ml, 2.05-2.18 and 1.48-1.55ml/g respectively. Moisture content ranged from 5.8-5.9g/100g, protein 22.8 to 23.5g, fat 33.4 to 35.3g, carbohydrate 25.2 to 26.9g, ash 2.3 to 3.5g, crude fibre 7.3 to 7.6g and energy 499 to 514 Kcal per 100g. Minerals such as calcium 223 to 240, phosphorous 378 to 388, iron 3.01 to 3.07, copper 1.20 to 1.34 and zinc 3.27 to 3.72 mg per 100g respectively. Higher amount of total dietary fibre 47.76-52.16per cent, more insoluble fibre than soluble fibre was recorded. Linolenic acid (Omega 3 fatty acid) ranged from 38.65-43.65per cent, n-3 and n-6 (3:15-3.38) ratio, antioxidant activity (59-68 μg of Vit.C Eq/g), reduction in trypsin inhibitors content after roasting was observed. Chutney powder, chikki and milk shake mix were prepared with Commercial flaxseed sample. Flaxseed chutney powder of 50per cent, chikki and milk shake mix with 25per cent flaxseed incorporations were best accepted. All products showed an acceptable level of microbial load, per cent free fatty acids and peroxide value. It could be concluded that flaxseed is a treasure of nutrients especially dietary fiber and Omega 3 fatty acid. Hence it can be used in food products for better nutrition.