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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: RANJITHA × End date: 2014 × Start date: 2012 × Type: Thesis × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    DEVELOPMENT AND EVALUATION OF NUTRITIOUS AND ANTIOXIDANT RICH PRODUCTS FROM ITALIAN MILLET (Setaria italica)
    (University of Agricultural Sciences GKVK, Bangalore, 2013-08-27) RANJITHA; NEENA, JOSHI
    Italian millet (Setaria italica) is aminor millet with hypoglycemic effect. Natural antioxidants have gained considerable interest in recent years for their role in preventing non communicable diseases. Upgrading the antioxidant content of Italian millet was therefore attempted. Variety Prasad containing protein 12.5g, crude fat 4.5g, energy value 333.0 Kcal, crude fibre 8.2g, total carotenoid 128.5μg, iron 1.60mg, and zinc 1.2mg per 100g was used in the study. Increment in antioxidant content was achieved through edible coating consisting of Bangalore blue grape, green tea and tulsi. Functional properties, cooking characteristics were assessed. Storage stability was determined by estimating moisture, peroxide and TBARS values. Coated grains had a storage stability of >3 months. All treatments brought about increase in antioxidant activity. The order of increment of antioxidants was Green tea > Bangalore blue grape > Tulsi in coated grains. Further, three RTC products namely vermicelli payasa mix, upuma mix and palav mix were prepared with Italian millet and enriched with Bangalore blue grape, green tea and tulsi. Addition of natural sources of antioxidants resulted in acceptable products with enhanced antioxidant content. The products had a shelf life of >2 months. Highest total antioxidant capacity was observed in green tea added products. The retention of antioxidants was 10.00 to 68.70 per cent in edible coated grains and 28.80 to 65.20 per cent in the enriched RTC products. Thus, enrichment of Italian millet with natural source of antioxidants enhanced its antioxidant activity, nutrient value and shelf life.