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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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2020 - 20213
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Subject: Food Science and Technology × End date: 2021 × Start date: 2020 × Thesis Type: M.Sc ×
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Now showing 1 - 3 of 3
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    ThesisItemOpen Access
    DEVELOPMENT OF NUTRITIONALLY ENRICHED GLUTEN FREE PASTA USING QUALITY PROTEIN MAIZE (QPM)
    (UNIVERSITY OF AGRICULTURAL SCIENCES, BANGALORE, 2020-11-26) KAMBALIMATHA, VEENA. U.; KAMBALIMATHA, VEENA. U.; SHOBHA, D.; SHOBHA, D.
    There is an increased demand of gluten free products due to an increase in the incidence of allergies and intolerances. Study was conducted on development of nutritionally enriched gluten free pasta using Quality Protein Maize (QPM). Gluten free pasta was developed using QPM (Q), black gram flour (B) soya flour (S), spirulina (Sp) and guar gum (G) in different proportions by taking whole wheat flour (100%) as control.The different ratios of QPM and spirulina incorporated pasta were evaluated by subjective and objective methods. The best accepted ratio of QPM and spirulina incorporated pasta along with control were evaluated by assessment of characteristics such as cooking quality, physico-chemical properties, nutritional quality, storage stability, micro structural and consumer acceptability studies. Among the various blends studied, Q2 (60Q:30B:8S:2G) and S3 (60Q:30B:2S:6Sp:2G) had better acceptance as compared to other combinations tested. Incorporation of spirulina powder improved the cooking and physical parameters as compared to QPM and control pasta. Spirulina pasta was found to be nutritionally superior compared to control pasta due to increased nutrient content- protein (53 %), calcium (35 %), iron (46 %), zinc (17 %) and carotenoid contents (94 %). Incorporation of spirulina powder has lead to the improvement in microstructure of spirulina pasta as compared to QPM and control. Thus, study demonstrated that acceptable nutritionally enriched gluten free pasta suitable for all age group of people who are allergic to gluten can be prepared by combination of QPM, pulses and spirulina. Even the product provides dietary diversity to normal consumers.
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    ThesisItemOpen Access
    NUTRITIONAL EVALUATION OF AMLA (Phyllanthus emblica) POMACE AND ITS VALUE ADDED PRODUCTS
    (University of Agricultural Sciences GKVK, Bangalore, 2021-12-11) RAJU, C. A.; SHAMSHAD BEGUM, S.
    Amla (Phyllanthus emblica) commonly known as Indian Gooseberry, belongs to Euphorbiaceae family is known for its cool, refreshing, pleasant taste and utilised for various products and beverages. During processing, massive amounts of amla pomace that is an abundant source of polyphenols, ascorbic acid, dietary fibre and tannins is discarded as waste. Hence, the present study was undertaken to standardize the process of dehydration, analyse the nutrients and to develop value added products from dehydrated amla pomace powder. The physico-functional properties i.e., pH 3.44, colour L* 86.47, a* -0.74 and b* 11.13, particle density 1.23 g/cm3, water holding capacity 12.30 g/g, water binding capacity 12.37 g/g and swelling capacity 13 mL/g. The nutrient composition was found to have good amount of total dietary fibre (41.7g) and minerals like calcium (128mg), phosphorus (116mg) and magnesium (48mg) along with low fat (0.18g), low carbohydrate (7g) and low calorific value (36 Kcal) per 100g. The phytonutrients, viz., ascorbic acid, tannins and polyphenols were 432, 524 and 677 mg per 100g, respectively. Chikki and chutney powder with amla pomace powder at 6% and 10% substitutional levels had higher sensory scores and improved the nutritional quality. The microbial counts were within the permissible limits during 45 days of storage period. The consumer acceptance was found to be acceptable. The cost of production of Chikki and chutney powder was lower since the raw material cost was nil. Hence, amla pomace powder, a nutritious by-product can be utilized effectively as a functional ingredient in value added products.
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    ThesisItemOpen Access
    STUDY THE INFLUENCE OF NEW AZADIRACTIN PRODUCTS ON SEED STORABILITY OF COWPEA [Vigna unguiculata (L.) Walp]
    (University of Agricultural Sciences, Bangalore, 2021-02-02) MANJULA, H B; PARASHIVAMURTHY)
    Bruchid, a carryover pest from field, occupies major pest status in storage conditionin cowpea seeds. Although there are several methods to control this pest, use of botanicals is the most effective, economical and eco-friendly measure. Laboratoury studies were conducted to know influence of new azadiractin products on seed storability of cowpea in completely randomized design. New azadiractin products i.e., neemazal and neemoz-gold along with deltamethrin @ 1 ppm as chemical check was used to treat cowpea seeds and stored for nine months from July 2019 to April 2020. Effectiveness of azadiractin products were measured by recording insect population and seed quality parameters. Neemazal @ 2.5 ml/kg treated seeds recorded highest seed quality parameters viz., seed germination (85.66 %), mean seedling length (12.59 cm), mean seedling dry weight (0.75 g), seedling vigour indices I & II (1078 and 64), field emergence (79.00 %), electrical conductivity of seed leachates (2.06 mS cm-1), total dehydrogenase activity @ 480 nm (1.48), total protein (19.73 %), seed damage (11.41 %), seed infection (12.33 %), number of live insects/1000 seeds (36.33), number of dead insects/1000 seeds (56.66) at the end of nine months of storage period as compared to untreated treated seeds (11.80 g, 11.72 %, 69.66 %, 11.35 cm, 0.72 g, 791, 51, 63.66 %, 2.08 mS cm-1, 1.14, 19.00 %, 21.16 %, 21.33 %, 76.00 and 134.33 respectively).