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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 × End date: 2019 × Start date: 2014 × Type: Thesis ×
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    ThesisItemOpen Access
    DEVELOPMENT OF PROBIOTICATED FUNCTIONAL FOOD MIXES
    (University of Agricultural Sciences GKVK, Bangalore, 2014-03-30) SHILPA, HUCHCHANNANAVAR; VIJAYALAKSHMI, D
    A study on development and evaluation of probiotic food mixes was conducted. Freeze drying method was found to provide higher survival rate of probiotic culture i.e., 7.46 X 107 log CFU over spray drying. Moisture, protein, fat, crude fibre, carbohydrate, energy, ash, calcium, phosphrous, iron and zinc content were 11 g, 18.10 g, 5.70 g, 3.47 g, 58.77 g, 359 Kcal, 3.19 g, 107.10 mg, 343.22 mg, 5.66 mg and 2.03 mg per 100 g respectively in composite functional mix. Tannin, phytic acid, polyphenol and in-vitro protein digestibly were 111.50 mg, 3.1 mg, 120 mg and 55.3 per cent /100 g in the mix. pH decreased to 5.55, 4.98, 5.10 in CM, CMSP and CMMP mixes respectively. Whereas acidity percentage increased to 1.74, 2.73 and 2.41 respectively in the mixes. Bulk density ranged from 0.76-0.80 g/ml, solubility percentage from 0.74-0.75, swelling power from 3.96-4.02 per cent. Water and oil absorption capacity were in the range of 1.10-1.18 and 0.91-1.0 respectively. The products developed using composite mixes were found to be acceptable by the panel members. Probiotic organisms were found to be viable throughout the shelf life study. Forty eight male Wistar rats were divided into six groups, all groups showed normal growth. Feed Efficiency Ratio ranged between 0.04-0.15. Serum hematological and serum values were normal where as Composite Mix Single Probiotic diet (CMSP) showed better results. Reduction in serum cholesterol, triglycerides, VLDL, LDL and improvement in the HDL levels observed over a period of 45 days in experimental animals. CMSP was found to have good effect when compared to Composite Mix with Mixed Probiotic (CMMP). Hypocholesterolemic effect was observed in rats fed with CMSP diet.
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    ThesisItemOpen Access
    EVALUATION OF COMMERCIAL AMLA PRODUCTS
    (University of Agricultural Sciences GKVK, Bangalore, 2014-07-08) PRIYANKA; NEENA, JOSHI
    Amla is native of India. It is one of the richest source of vitamin C. Availability of amla products in the local market, their physicochemical parameters and effect of storage was assessed. Juices and powders (including capsule) formed the major amla products in the market followed by candy, pickle, chyavanprash, jam and salted amla. Seven types of products and thirty seven brands of amla products were available in the market. Twenty four amla products were analysed for their physicochemical properties. pH and titratable acidity of the products ranged from 2 to 4 and 0.64 to 6.06 per cent respectively. Amla products had wide differences in their physico-chemical parameters. Vitamin C ranged between 48.33 and 1033.00 mg/100g, phenols ranged between 0.21 and 23.70 mg/g, tannins ranged between 1.53 and 7.00 mg/g, total antioxidant activity ranged between 0.40 and 8.33 mg/g and DPPH free radical scavenging activity ranged between 4.26 and 86.52 per cent. Laboratory made amla products had high DPPH free radical scavenging activity when compared to the commercial preparations. Powder, candy, juice, chyavanprash and pickle were stored in refrigerated and ambient conditions for three months. Retention of vitamin C (96%), DPPH free radical scavenging activity (100%), colour and sensory attributes of the products was better in refrigerated conditions. Loss of vitamin C was more than 50 per cent in samples stored under ambient conditions. Intense browning occurred in candy, juice and pickle stored in ambient conditions.
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    ThesisItemOpen Access
    PROCESSING OF RICE BRAN AND ITS UTILIZATION IN FOOD PRODUCTS
    (2014-07) SHWETA BHOSALE, SHWETA BHOSALE; D, VIJAYALAKSHMI
    Rice bran is a by product obtained during rice milling process. Bran is being wasted during rice milling process, which contains high amount of nutrients and needs to be exploited. Present study revealed that rice bran was safe from microbes, heavy metals, pesticide residue and was stabilized by microwave heating. Stabilized rice bran was inoculated with Lactic Acid Bacillus culture and used as probiotic treated rice bran. Macronutrient composition of stabilized and probiotic treated rice bran for moisture, protein, fat, ash and carbohydrate were 4.30 and 5.40, 17.50 and 19.25, 13.10 and 17.20, 4.92 and 4.64, 52.33 and 48.55 g/100g respectively and it contained 7.85 and 4.96g crude fibre, 21.17 and 13.10g insoluble dietary fibre, 2.17 and 1.80g soluble dietary fibre and 23.34 and 14.90g total dietary fibre. Mineral content of stabilized and probiotic treated rice bran for calcium, phosphorous, iron and zinc were 52.10 and 49.90, 1185.20 and 1186.50, 28.10 and 30.05, 6.02 and 5.89 mg/100g respectively. Five products were developed namely, biscuit, bread, muffin, chocolate and chapati. The processed rice bran was incorporated at 5 to 25 percent level. Sensory scores of the products revealed that products were well accepted and had higher nutrient content. Storage study revealed that the microbial load of developed products were within safe limits. Glycemic index of stabilized and probiotic treated chapati was 68.00 and 64.13. Thus, processed rice bran was found to be an excellent source of nutrients, hence it can be incorporated in food products and used as a hypoglycemic functional food
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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.