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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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2010 - 20153
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Subject: Food Science and Technology × End date: 2015 × Start date: 2010 × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    NUTRITIONAL ANALYSIS AND DEVELOPMENT OF VALUE ADDED PRODUCTS FROM BROWNTOP MILLET
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2015-07-10) ROOPA, O. M; Jamuna, K . V
    Browntop millet (Panicum ramosa) is an annual warm-season grass often used in forage management systems. Colour of the millet is also appealing and well accepted when compared to finger millet and kodo millet. Present study revealed that browntop millet is is good source of zinc, iron and also contains good amount of fiber. Physical parameters analysed were length, breadth, bulk density, true density, porosity and angle of repose were 2.2 mm, 1.9 mm, 539.94 kg/in3, 1341.3 kg/1113 , 59.72 and 25° 7' respectively. The nutrient analysis of browntop millet showed that it I 00 gm of browntop millet contained 11.9 g of moisture, 8.89 g of protein, 1.89 g of fat 8.20 g of crude fibre, 71.32 g of carbohydrate and 338.0 Kcal of energy. The mineral compositions of millet were 28.0 mg, 7.72 mg, 276 mg, 60.0 mg, 94.5 mg, 1.99 mg, 7.60 mg, 2.5 mg and 1.23 mg of calcium, iron, phosphorous, potassium, magnesium, manganese, sodium, zinc and copper were. Five ready-to-cook mixes were developed by incorporating browntop millet at different concentrations i.e., 25 per cent, 50 per cent, 75 per cent and I 00 per cent with other grains. Sensory scores of the products revealed that the idli and biscuits were best accepted at 75 per cent and other products are best accepted at 50 per cent of incorporation and had higher nutritional content. Developed products can be stored for 90 days in both refrigerated (4 °±2() and ambient condition (28 °±2C) without affecting its quality.
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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.
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    ThesisItemOpen Access
    PROCESSING AND UTILIZATION OF LEGUME SEED COAT FIBRE FOR FUNCTIONAL FOOD FORMULATIONS
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2010-07-10) MAMATA, MANNURAMATH; Kamal, G Nath
    Seed coats are the by-products of dhal mills, used as animal feed or discarded as a waste, but can be effectively used as source of dietary fibre for human consumption. Six different legume samples namely Greengram (Phaseolus aureus), Redgram (Cajanus cajan), Bengalgram (Cicer arietnum), Blackgram (Vigna mungo Roxb), Soybean (Glycine max merr) and Dolichos (Dolichos lablab) were selected for the study. Legumes were dehusked, seed coat was separated and stored for further experiment. Seed coat was processed and subjected to analysis of dietary fibre, phenols, phytic acid, protein, fat and functional properties such as solubility index, swelling power, water absorption capacity and fat absorption capacity. Total dietary fibre in the seed coats ranged from 64.82 to 85.99 per cent. The total phenol and phytic acid content of samples ranged from 0.013 to 0.510 per cent and 1.31 to 4.13 per cent respectively. Four products fortified with steamed the green gram seed coat fibre as it contained higher TDF and lower phenol content, were standardized and acceptability studies were carried out. Chapati with 10 per cent incorporation was best accepted. High fibre vermicelli upuma was acceptable at 20 and 30 per cent level of fibre. Biscuits were acceptable at 10 per cent level. The best accepted level for chutney powder was 20 per cent with mean overall acceptability score of 7.6. HDPE polythene pouch was found to be better packaging material for storage. The findings of the present study revealed that legume seed coat; a rich source of dietary fibre can be successfully incorporated in the products.