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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 × Start date: 2019 × Type: Thesis × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    APPLICATION OF ANTHOCYANIN EXTRACTS OF RICE BRAN IN SELECTED FOOD PRODUCTS
    (University of Agricultural Sciences GKVK, Bangalore, 41475) MAHESHWARI, KAPALE; Vijayalakshmi, D
    Pigmented rice is naturally coloured rice comprises anthocyanins. The bran is being wasted during rice milling process, which contains anthocyanins and needs to be exploited as natural colouring agent. Present study revealed that rice bran was safe from microbes, heavy metals, pesticide residue and was stabilized by three stabilization methods (microwave, autoclave and pressure cooking). Results revealed that microwave stabilization is best suitable for bran. The macronutrients for moisture, protein, fat, ash and carbohydrate were 5.3, 16.67, 14.23, 5.62, 44.68 g per 100 g respectively and it includes 7.85 g of crude fibre, total dietary fibre of 23.34 g, insoluble dietary fibre 21.17 g and soluble dietary fibre 2.17g. Mineral content of bran indicates that the calcium, phosphorus, iron, magnesium, sodium, potassium, copper, manganese and zinc were 52.1, 1194.3, 27.04, 158.8, 3.41, 361.40, 0.61, 12.53 and 6.09 mg per 100g respectively. The extraction of anthocyanin from rice bran by acidified ethanol extraction method was 8.8 g per 100 g of bran. Since these anthocyanins were heat sensitive, milk products and icing were selected to incorporate from 0.25 to 1 and 1 to 3 per cent level respectively and stored at 4⁰ C. It was revealed that developed milk products and icing were best accepted at 0.50 and 3 per cent level of anthocyanin incorporation respectively. Storage study revealed there was no microbial load in the developed products. Hence anthocyanin as a natural colouring agent can be successfully incorporated in food products.
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    ThesisItemOpen Access
    EFFICACY OF NIGELLA SATIVA L. AS AN ANTI-HYPERCHOLESTEROLEMIC AGENT
    (University of Agricultural Sciences, GKVK, 41477) AMBREEN, FATIMA; SUNANDA, SHARAN
    Nigella sativa is an Indian spice with potential medicinal value. The fatty acid profile of Nigella sativa was assessed by Gas Chromatography, the seed contained 12.9 per cent palmitic acid, 3.2 per cent stearic acid, 56.8 per cent linoleic acid and 24.8 per cent oleic acid. The efficacy of Nigella sativa L. as antihypercholesterolemic agent was studied in an animal model. Wistar strain albino rats were assigned into three groups first was control and another two groups were experimental. The diet for control group was standard feed pellets. In experimental groups I and II 0.5 per cent cholesterol was added to the standard feed. In experimental group II, after 30 days of feeding, 45 mg of Nigella sativa per kg body weight was added. The feeding experiment was concluded on 60th day. The biochemical parameters viz. total cholesterol, triglycerides, LDL, HDL, VLDL and blood glucose levels were analyzed at initial, 30th day and 60th day of study. Reduction in total cholesterol was achieved in experimental group II over experimental group I by 27 per cent. Similar reduction in triglycerides (50 per cent), LDL (16.62 per cent), VLDL (50 per cent), HDL (46.94 per cent) and fasting blood glucose levels (1.4 per cent) were observed in group treated with 45 mg of Nigella sativa powder per kg of body weight compared to group fed with only 0.5 per cent cholesterol along with standard diet. It can be concluded that the Nigella sativa can reduce cholesterol level hence, possess hypocholesterolemic effect.
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    ThesisItemOpen Access
    EVALUATION OF ANTIOXIDANT ACTIVITY AND DEVELOPMENT OF PRODUCTS FROM JAMUN (Syzygium cumini L.) FRUITS
    (University of Agricultural Sciences GKVK, Bangalore, 41837) H, AKHILA; Umadevi, Hiremath
    Jamun is an indigenous minor fruit, perishable and have several health benefits. Processed products of jamun fruits gaining popularity among the consumers due to nutritional and antioxidant properties of fruits. To investigate the physical, nutritional and antioxidant activity; biochemical properties of fruit pulp, shelf life study of developed products namely jam, squash and nectar were investigated. Biochemical properties of fruit pulp revealed that pulp contains 82.10 per cent moisture, 0.31 per cent fat, 0.25 per cent crude fibre, 0.36 per cent total ash, 19.4 mg/100g vitamin C, 12.6 per cent total sugars, 8.9 per cent reducing sugars, 3.7 per cent non-reducing sugars, 157 mg/100g anthocyanins, 415 mg/100g GAE of total phenolic content and 92 mg/100g vitamin C Eq. of antioxidant activity. Nectar was best accepted (35 per cent of fruit pulp with 150 Brix), followed by squash (40 per cent fruit pulp with 400 Brix) and jam (60 per cent fruit pulp with 68.50 Brix). Physical, nutritional and antioxidant activity of jamun fruit products were studied at room and refrigeration temperature and kept for storage study for a period of 90 days. Storage study revealed that reduction of physical, nutritional and antioxidant activity of jamun fruit products was higher at room temperature compared to refrigeration temperature. Thus, the results of the study indicate that reduction of antioxidant activity, total phenolic content, anthocyanins, total sugars, reducing sugars, non-reducing sugars and vitamin C content, during storage at room temperature can be prevented by storing the jamun fruit products at refrigeration temperature.