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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 × End date: 2017 × Start date: 2012 ×
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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.