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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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ThesisItem Open 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.ThesisItem Open Access BIO ACCESSIBILITY OF MINERALS FROM SELECTED SMALL MILLETS(University of Agricultural Sciences, Bengaluru, 2018-09-03) NITHYASHREE, K; Geetha, K.Millets are stable food for majority of the population around the world. Though millets are nutritionally superior to other staple crops. The presence of antinutrirents in them makes micronutrients to become less bioavaiable to the body. Hence the study was undertaken to assess the bio accessibility of minerals from selected small millets along with rice and wheat. Physico-chemical, micronutrients, antinutrients and bioaccessibility of micronutrients among the millets were analysed by standard procedure. Physical characteristics thousand seed weight, seed volume, hydration capacity, bulk density and specific gravity ranged from 1.70 to 4.60g, 2.28 to 4.40 ml, 0.26 to 1.1g, 0.62 to 1.55g/ml and 0.64 to 1.88 respectively. The moisture content ranged from 8.0 to 10.1%, protein 6.3 to 12.3 g, fat 0.9 to 4.4 g, crude fibre 2.3 to 9.9 g and carbohydrate 67 to 76.3 g/100g and energy 330 to 362 Kcal/100g respectively. Minerals namely iron, zinc and calcium ranged from 2.91 to 5.83 mg, 2.68 to 5.32 mg and 22 to 301.67 mg/100g respectively. Phytic acid and tannin content ranged from 765.13 to 1318.85 mg/100g and 90.92 to 218.46 TAE/100g respectively. Bioaccessibility of iron among small millets ranged from 7.46 to 15.57 and that of rice and wheat was 16.43 and 10.53 percent respectively. Bioaccessible zinc and calcium among millets ranged from 6.73 to 16.83 and 8.04 to 31.54 percent. Significant negative correlation was observed for phytic acid with bioaccessible iron. Presences of different amount of minerals and antinutrients have influence on bio accessibility of particular minerals in grain.ThesisItem Open Access FORMULATION OF PROBIOTIC FRUIT DRINKS(University of Agricultural Sciences, Bengaluru, 2018-08-04) NAMESHA, DULARI WIJEMANNA; Usha, RavindraDaily consumption of probiotic food having more than 106 CFU/ml cell population, can confer a wide range of health benefits. This study intended to examine the growth and survivability of Saccharomyces boulardii and Lactobacillus acidophilus in amla drink, tomato drink, kokum drink and mixed drink of above fruits; sensory qualities and shelf life of the probioticated products. S. boulardii CNCM 1-745 was capable of growing in amla, tomato, kokum and mixed fruit drinks while L. acidophilus MCC10307 was capable of growing in only amla, tomato, and mixed fruit drinks at natural pH, 30°C with 22°Brix and 5 per cent honey. Optimum fermentation time at which the highest population was observed (8-10 log CFU/ml), for S. boulardii CNCM 1- 745 was 35, 50, 66, 80 hours in amla, tomato, kokum and mixed fruit respectively whileThesisItem Open Access OPTIMIZATION OF HYDROTHERMAL TREATMENTS FOR FROZEN AND DEHYDRATED IMMATURE Dolichos lablab(University of Agricultural Sciences, Bengaluru, 2018-08-03) MAHEDI HASSAN, MD.; Neena, JoshiImmature Dolichos lablab is a potent source of vitamin C, antioxidants as well as other major macro and micronutrients. Hydrothermal pre-treatments (n=9) were standardized for development of frozen and dehydrated immature Dolichos beans from HA 3 and HA 4 varieties and were evaluated against untreated beans for colour, physical, functional, cooking characteristics, nutritional and sensory quality. Keeping quality (56 days) at -18⁰C for frozen and ambient condition for dehydrated immature Dolichos beans was assessed. One shelf-stable product (pulao mix) was developed and evaluated. Higher temperature pre-treatments resulted in greater losses of weight in dehydrated and frozen sample. Significantly (p<0.05) better cooking quality in terms of weight gain, volume increase and reduction in cooking time resulted due to the hydrothermal treatments. Higher-temperature-shorter-time (98⁰C, 3 min) hydrothermal pre-treatments had a positive and significant effect (p<0.05) on colour, aroma and quality retention when compared with untreated sample. Hydrothermal treatments influenced vitamin C content and antioxidant activity of immature Dolichos beans significantly (p<0.05); and retention during storage was more (p<0.05) among treated than untreated samples. Higher temperature at short time treatments (98⁰C, 3 min) was found suitable for both frozen and dehydrated immature Dolichos beans. Incorporation of Dolichos beans in traditional product (pulao mix) in the form of dehydrated split beans was found better acceptable. Freezing and dehydration of immature Dolichos beans was standardized and found acceptable with good retention of colour, aroma and nutritional quality. Therefore, these technologies were considered as suitable for future applications such as entrepreneurship development and improving dietary diversity.ThesisItem Open Access EVALUATION OF MINIMALLY PROCESSED PUMMELO FRUIT (Citrus maxima)(University of Agricultural Sciences, Bengaluru, 2018-08-03) GEETA R., GANDALATI; Neena, JoshiPreparation of pummelo fruit (Citrus maxima) for consumption at household level is difficult because of its large size and thick rind. To overcome this, minimally processed ready-to-eat segments were developed. Three combinations of edible coating materials such as calcium chloride (5 %), ascorbic acid (5 %) and pummelo peel essential oil (1 %) with gum arabic (18 %) as base material were employed to extend the shelf-life of minimally processed pummelo fruit. Effect of two types of packaging materials such as HDPE and HDPE with vacuum packaging on moisture, vitamin C, antioxidant activity, total soluble solids (TSS), titratable acidity (TA), colour, sensory characteristics and microbial population were assessed at 1, 3, 6 and 9 days of interval under refrigerated storage (5 °C). Vacuum packed segments had a higher and significant effect (p≤0.05) on moisture, vitamin C, antioxidant activity, TSS, TA content compared to normal packaging condition. During the storage period moisture, vitamin C and antioxidant activity were better retained in ascorbic acid + gum arabic coating. Whereas pummelo peel essential oil + gum arabic coating had higher TA and TSS content compared to other coatings. Sensory attributes were better accepted in all the coated segments compared to uncoated segments. Bacteria and mould population were significantly (p≤0.05) lower in all the coated segments compared to uncoated segments and were within the safe and permissible limit throughout the storage period. Cost of vacuum packed segments was slightly higher compared to normal packaging. Therefore, this technology can be transferred to entrepreneurs.ThesisItem Open Access EVALUATION OF MINIMALLY PROCESSED PUMMELO FRUIT (Citrus maxima)(University of Agricultural Sciences, Bengaluru, 2018-08-03) GEETA, R. GANDALATI; Neena, JoshiPreparation of pummelo fruit (Citrus maxima) for consumption at household level is difficult because of its large size and thick rind. To overcome this, minimally processed ready-to-eat segments were developed. Three combinations of edible coating materials such as calcium chloride (5 %), ascorbic acid (5 %) and pummelo peel essential oil (1 %) with gum arabic (18 %) as base material were employed to extend the shelf-life of minimally processed pummelo fruit. Effect of two types of packaging materials such as HDPE and HDPE with vacuum packaging on moisture, vitamin C, antioxidant activity, total soluble solids (TSS), titratable acidity (TA), colour, sensory characteristics and microbial population were assessed at 1, 3, 6 and 9 days of interval under refrigerated storage (5 °C). Vacuum packed segments had a higher and significant effect (p≤0.05) on moisture, vitamin C, antioxidant activity, TSS, TA content compared to normal packaging condition. During the storage period moisture, vitamin C and antioxidant activity were better retained in ascorbic acid + gum arabic coating. Whereas pummelo peel essential oil + gum arabic coating had higher TA and TSS content compared to other coatings. Sensory attributes were better accepted in all the coated segments compared to uncoated segments. Bacteria and mould population were significantly (p≤0.05) lower in all the coated segments compared to uncoated segments and were within the safe and permissible limit throughout the storage period. Cost of vacuum packed segments was slightly higher compared to normal packaging. Therefore, this technology can be transferred to entrepreneurs.ThesisItem Open Access STUDY ON GLYCEMIC INDEX OF VALUE ADDED PRODUCTS FROM PUMPKIN (Cucurbita maxima)(UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2018-07-31) HETTI HEWAGE ANURUDDIKA, MALKANTHI; UMADEVI, S. HIREMATHNutritional and health-protective value of pumpkin were studied with the objectives to develop value added products from pumpkin pulp and seed powder. The products formulated were string hoppers and tea crackers. Products were organoleptically evaluated based on 9-point hedonic scale. Mean sensory scores revealed that incorporation of 20 per cent pumpkin pulp powder in string hoppers and tea crackers were best accepted. 10 per cent pumpkin seed powder incorporated string hoppers and 5 per cent pumpkin seed powder incorporated tea crackers had higher sensory scores. In pumpkin pulp and seed powder mixed string hoppers and tea crackers were best accepted at 5 per cent incorporation. Nutrient analysis of best accepted products indicated that they were good source of protein, fat, fiber, beta-carotene, vitamin C, potassium, magnesium, iron and zinc. Moisture content, peroxide value and microbial load were increased significantly for all accepted products during the storage period, but all products were within the permissible level. Decreasing trend in sensory scores were observed in all accepted products during storage period. Glycemic index of 5 per cent pumpkin seed powder incorporated tea cracker was reduced compared to reference food and there was no significant different was observed. Glycemic index of white bread was (100) and 5 per cent pumpkin seed powder incorporated tea crackers was (74.61). Based on the research findings, value added products may be advisable to diabetes subjects.ThesisItem Open 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 . VBrowntop 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.ThesisItem Open 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, RavindraCowpea, (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.