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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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ThesisItem Open Access DEVELOPMENT OF SHELF STABLE PRODUCTS FROM SUNFLOWER (Heliantus annuus L.) SEED KERNELS(2012-09-15) SINDHU SINGH, M; NEENA, JOSHIKarnataka is a major producer of sunflower. Use of sunflower as a food is under exploited. Sunflower seeds are easily susceptible for rancidity due to the presence of unsaturated fatty acids. Therefore, an experiment on sunflower kernels was undertaken to develop some shelf stable products. Dehulled sunflower seeds were fried using different frying mediums such as sunflower oil, palmolein oil and sunflower + vanaspati. Frying mediums were treated with antioxidants such as BHA, vitamin E and citric acid. Fried samples were packed in LDPE pouches and were stored in ambient conditions. Samples were drawn in triplicates for every storage interval i.e. fresh, 6 week, 12 week and 18 week. Storage stability was determined by estimating moisture content, peroxide value, acid value and TBA values for the presence of rancidity. Among the oils, palmolein was less susceptible to rancidity. The order of effectiveness in inhibiting the oil oxidation was BHA > vitamin E > citric acid. Fried products such as namkeens and dry roasted flavoured seeds; Non fried products such as chikki, barfi, marzipan, bread, sauce, soup, cookies and salted seeds were developed. Comparative evaluation of products with appropriate controls was done on nine point hedonic scale by 20 semi trained panel members for sensory parameters appearance, texture, colour, taste and overall acceptability. Shelf life, nutritive value and cost of production of selected products were evaluated. The products were found to be shelf stable, nutritious and low cost.ThesisItem Open Access “EVALUATION OF FLAXSEED (Linum usitatissimum L.) FOR NUTRIENTS AND PHYTOCHEMICAL COMPOSITION(2013-07-23) NETRAVATI, HIREMATH; USHA, RAVINDRAFlaxseed 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.ThesisItem Open Access FORMULATION OF NUTRI-DENSE PRODUCTS FROM FOOD GROUPS(University of Agricultural Sciences GKVK, Bangalore, 2013-08-23) CHARIS, K RIPNAR; UMADEVI, S HIREMATHMicronutrient deficiency has profound effects on physical and mental development eroding the quality of human resources. Micronutrients are also involved in the function of the human system that when deficient lead to potentially harmful infections.An attempt was made to combine the food groups to combat micronutrient deficiency. Sweet biscuits, salt biscuits and burfis were prepared using standard methods. Sensory evaluation was conducted. Results revealed that SBC-1, SBC-2 and BC (control products of sweet biscuit, salt biscuit and burfi) scored maximum in all the sensory attributes. Physico-chemical analysis was donefor the three products andresults revealed that, the products contained a better amount of nutrients (protein, fat, energy, carbohydrate, ash, crude fibre, total dietary fibre and beta-carotene) when compared to the control products.Shelf life study was carried out at the interval of 10, 20 and 30th day.Products were packed in LDPE pouch and stored at ambient temperature. Results revealed that, there were significant changes from the initial day up to the 30th day. However, no mould growth was observed on the surface of the products.Consumer acceptability was distributed to 45membersviz. staff members of Dean (Agri) and registrar’s building (35 nos.) and girl students (10 nos.). Results revealed that the biscuit and burfi products were accepted by the consumers. It can be concluded that, a combination of food groups will improve the nutritive value of a product and it may help improve the micronutrient deficiencies of the public.ThesisItem Open Access APPLICATION OF ANTHOCYANIN EXTRACTS OF RICE BRAN IN SELECTED FOOD PRODUCTS(University of Agricultural Sciences GKVK, Bangalore, 41475) MAHESHWARI, KAPALE; Vijayalakshmi, DPigmented 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.ThesisItem Open 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, JOSHIItalian 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.ThesisItem Open Access EFFICACY OF NIGELLA SATIVA L. AS AN ANTI-HYPERCHOLESTEROLEMIC AGENT(University of Agricultural Sciences, GKVK, 41477) AMBREEN, FATIMA; SUNANDA, SHARANNigella 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.ThesisItem Open Access DEVELOPMENT OF PROBIOTICATED FUNCTIONAL FOOD MIXES(University of Agricultural Sciences GKVK, Bangalore, 2014-03-30) SHILPA, HUCHCHANNANAVAR; VIJAYALAKSHMI, DA 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.ThesisItem Open Access EVALUATION OF COMMERCIAL AMLA PRODUCTS(University of Agricultural Sciences GKVK, Bangalore, 2014-07-08) PRIYANKA; NEENA, JOSHIAmla 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.ThesisItem Open Access PROCESSING OF RICE BRAN AND ITS UTILIZATION IN FOOD PRODUCTS(2014-07) SHWETA BHOSALE, SHWETA BHOSALE; D, VIJAYALAKSHMIRice 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