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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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2013 - 20144
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Subject: Food Science and Nutrition × End date: 2019 × Start date: 2013 × Thesis Type: Ph.D ×
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Now showing 1 - 4 of 4
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    ThesisItemOpen Access
    Analysis of nutritional status, knowledge and food security of school children with and without mid day meal programme
    (University of Agricultural Sciences, Bengaluru, 2014-04-02) Savitri, Byadagi; Sunanda, Sharan
    Present study was under taken to assess the nutritional status, knowledge and food security of school children with Govt. Mid Day Meal (MDM) at GHSB and ISCKON MDM at GHSH and without MDM at PHSC. Majority of the subjects with no MDM were found to have better height, height for age, weight for age, odds ratio and MUAC as compared to IAP and NCHS standards. Subjects with ISCKON MDM (GHSH) had higher BMI and TSF values compared to both IAP and WHO standards in comparison to other two schools. PHSC subjects without MDM had better health status compared to subjects with MDM. Subjects from PHSC and their parents had better nutritional knowledge as compared to other two schools. Food insecurity was almost nonexistent. However, PHSC was found to have better food security (100%) compared to other two schools. Majority of the female subjects were found to have normal hemoglobin level in all the schools. However, comparatively female subjects of PHSC without MDM had better status compared to subjects with MDM provision. Mean food consumption of 30 girls from each school was found to be inadequate as compared to Recommended Dietary Allowances. There was wide variation in nutrient intake among the subjects studied. Based on the results of this study, it could be inferred that the subjects were below the anthropometric standards. Provision of MDM would have contributed to the improved nutritional status of study subjects. There appears to be large gap to be achieved for better nutritional status by providing nutri rich meals.
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    ThesisItemOpen Access
    Utilization of honey powder as sweetener in foods
    (University of Agricultural Sciences, Bengaluru, 2013-11-21) Savita, Hulamani; H. B, Shivaleela
    The present study was undertaken in Bengaluru city to assess the market status, consumer awareness and product development utilizing honey powder as a sweetener. Randomly 160 shops were selected where the availability of honey powder was studied. Information regarding awareness and purchasing pattern of honey powder by the volunteers of 100 consumers was collected using structured pre tested questionnaire. Dehydration of honey was carried out using suitable techniques like Micro oven drying and Vacuum drying methods. To enhance the dehydration of honey, plant based binders and emulsifiers were tried at different percentages, sixteen treatment combinations were explored for dehydration of liquid honey. The best treatment combination and drying technique that is T15 {Honey (70%) + tapioca (30%) + soyalecithin and anti caking agent (2.5%)} dried under vacuum drying which resulted in best honey powder with fine molecular weight that could be handled as powder was further used for the product development. Study revealed that the food bazaars and pharmaceuticals which were surveyed under study in Bengaluru were not selling honey powder. Nearly 33 per cent of the respondents were aware of honey powder and its benefits. Five products namely ajwan biscuits, rusk, bread, bun and plain cake and two beverages, black tea and black coffee were developed using different proportions of honey powder were acceptable when subjected to sensory evaluation. Honey powder, ajwan biscuits and rusk stored in PET jar and Plain cake stored in glass jar scored highest for all the sensory attributes at the end of the storage period. Least microbial load was observed for honey powder, ajwan biscuits and rusk stored in PET jar and plain cake stored in glass jar at the end of the storage period. Study supports that honey in powder form has an advantage of easy handling and wider usage under food sector.
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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.
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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.