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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: KAVANA, D × End date: 2019 × Start date: 2010 × Type: Thesis ×
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    ThesisItemOpen Access
    EXPLORING EGGSHELL POWDER AS FORTIFICANT IN FOOD KAVANA, D PALB 6238
    (University of Agricultural Sciences, Bengaluru, 2018-09-04) KAVANA, D; Shivaleela, H.B.
    A study was undertaken to explore the possibility of eggshell powder as a calcium fortificant in food. Wheat flour being one of the most commonly used bases for popular meal products, an attempt was made to enrich wheat flour with calcium through processed eggshell powder. As the study indicated, the best acceptable process method was-eggshell powder dried in Microwave oven at 75°C for 90 minutes without shell membrane which had moisture, total ash, and calcium content of 0.70, 96.5 percent and 346.6 mg respectively. The Microwave oven dried eggshell powder without shell membrane was incorporated at the level of 400 mg per 100 g of whole-wheat flour and products namely Chapathi and biscuits were prepared using the above eggshell powder fortified flour. The products were found to be highly acceptable with a yield of 19 biscuits and 7 Chapathies per 100 g of fortified flour which had a shelf-life of highest duration of 45 days at ambient temperature. Addition of eggshell powder significantly increased the level of calcium in Chapathi from 36.7 to 38.1 mg and in biscuits from 67.8 to 69.18 mg. The microbial load was within the permissible limit even after 45 days of storage period at ambient temperature, which also confirms improved shelf life of product. Overall study confirms that suitably processed eggshell powder could be the best biological source of calcium supplement through daily foods to meet the daily calcium requirements.