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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: DEVELOPMENT OF PROTEIN RICH EXTRUDED PRODUCT FROM BUCKWHEAT (Fagopyrum esculentum) AND GREEN GRAM (Vigna radiata) × Start date: 1970 ×
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    ThesisItemOpen Access
    DEVELOPMENT OF PROTEIN RICH EXTRUDED PRODUCT FROM BUCKWHEAT (Fagopyrum esculentum) AND GREEN GRAM (Vigna radiata)
    (UNIVERSITY OF AGRICULTURAL SCINCES BANGALORE, 2024-02-11) DEVELOPMENT OF PROTEIN RICH EXTRUDED PRODUCT FROM BUCKWHEAT (Fagopyrum esculentum) AND GREEN GRAM (Vigna radiata); Viresh Kumargouda
    With the increased modernization people’s perception towards the food habits too taking a leap that people prefer foods that are instantly be prepared along with nutritional aspects. Food products with high nutritional value with great taste to satisfy consumer needs are the need of the hour. Foods with low glycemic index and nutritionally rich are in great demand for the people involved in intense physical activities. The present study was carried out to develop cold extrudates (RTC) from buckwheat and green gram. Cold extruded products were developed by incorporation of buckwheat and green gram flour with wheat flour at varying levels. The blend was cold extruded at optimized extrusion conditions and the resultant pasta samples were assessed for their sensory and cooking characteristics. Pasta incorporated with composite blend (100 %) containing 40 % buckwheat and 10 % green gram and 50 % wheat flour was found to have optimum cooking characteristics and readily acceptance than other combinations. Product is packed in metalized polyester (50 μm) packaging material and kept at ambient conditions for three months to evaluate the storage behavior of the product. The parameters defining the quality i.e., moisture content, free fatty acid, peroxide value, colour, sensory evaluation and microbial analysis were conducted after every 15 days interval for a storage period of three months. The effect of storage time and packaging material was found to be significant on cold extrudates quality parameters and indicated that pasta is acceptable upto two months without any preservative under ambient conditions.