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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 Technology × Author: DEEPA, TERDAL × Start date: 1985 × Type: Thesis × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    PHYSICO-CHEMICAL AND COOKING CHARACTERISTICS OF ELITE COWPEA (Vigna unguiculata [L.] Walp) GENOTYPES
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2010-07-10) DEEPA, TERDAL; Usha, Ravindra
    Cowpea, (Vigna unguiculata (L.) Walp) is an important tropical Indian pulse and vegetable. Twelve elite cowpea genotypes were procured from sunflower seed production scheme, MRS, UAS, Hebbal, Bengaluru were evaluated for the physico-chemical characteristics, functional properties, cooking quality, nutritional, anti-nutritional factors and to select the elite cowpea genotypes for product development and their acceptability. The genotypes were used for the study were, T-2, MS-5, IC-202778, MS-7, IC-243353, KBC-2, GC-3, IC-259084, MS-6, C-152 (Control), IC-219607 and MS-4. Elite genotypes exhibited pod length, pod width, thousand pod weight, thousand seed weight, bulk density and specific gravity values of 12.76-21.20 cm, 1.13-3.20 cm, 1869.00-4216.60 g, 89.99-215.60 g, 0.73-0.92 g/cc and 1.19-1.60 at 30°C respectively. Functional properties such as bulk density ranged from 0.65-1.18 g/ml, water absorption capacity 0.80-1.26 ml/g, fat absorption capacity 1.00-2.33 ml/g, emulsification value 0.65-0.75 ml/g, swelling capacity 7.90-7.18 g/g and solubility index 28.0-40.6 per cent. Among the cooking characteristics, the per cent leached out solids was highest in the genotype IC-202778 (69.3%) for boiled and C-152 (Control) (63.7) for pressure cooked methods. The higher protein content ranged from 21.07 to 25.27 g, fat 1.02 to 1.54 g, crude fibre 2.26 to 3.20 g. carbohydrate 55.48 to 69.93 g, energy 333 to 381 K.cal, total ash 3.32 to 3.68 g and the genotype GC-3, IC-202778, IC-219607 and MS-6 had highest calcium (96.33 mg), phosphorous (468.76 mg), iron (13.31 mg) and sulphur (194.52 mg). The genotypes showed considerable variation in the anti-nutrients composition. Best five genotypes MS-5, MS-6, MS-7, T-2, and C-152 (Control) were selected for product development. The developed products were chocolate, curry and papad and all products were well accepted by the panelists. Lower Microbial load was observed for all products stored for a periods of two month.