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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 DEVELOPMENT OF PROTEIN RICH EXTRUDED PRODUCT FROM BUCKWHEAT (Fagopyrum esculentum) AND GREEN GRAM (Vigna radiata)(UNIVERSITY OF AGRICULTURAL SCINCES BANGALORE, 2024-02-11) DEVELOPMENT OF PROTEIN RICH EXTRUDED PRODUCT FROM BUCKWHEAT (Fagopyrum esculentum) AND GREEN GRAM (Vigna radiata); Viresh KumargoudaWith the increased modernization people’s perception towards the food habits too taking a leap that people prefer foods that are instantly be prepared along with nutritional aspects. Food products with high nutritional value with great taste to satisfy consumer needs are the need of the hour. Foods with low glycemic index and nutritionally rich are in great demand for the people involved in intense physical activities. The present study was carried out to develop cold extrudates (RTC) from buckwheat and green gram. Cold extruded products were developed by incorporation of buckwheat and green gram flour with wheat flour at varying levels. The blend was cold extruded at optimized extrusion conditions and the resultant pasta samples were assessed for their sensory and cooking characteristics. Pasta incorporated with composite blend (100 %) containing 40 % buckwheat and 10 % green gram and 50 % wheat flour was found to have optimum cooking characteristics and readily acceptance than other combinations. Product is packed in metalized polyester (50 μm) packaging material and kept at ambient conditions for three months to evaluate the storage behavior of the product. The parameters defining the quality i.e., moisture content, free fatty acid, peroxide value, colour, sensory evaluation and microbial analysis were conducted after every 15 days interval for a storage period of three months. The effect of storage time and packaging material was found to be significant on cold extrudates quality parameters and indicated that pasta is acceptable upto two months without any preservative under ambient conditions.ThesisItem Open 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.ThesisItem Open 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.ThesisItem Open 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).ThesisItem Embargo NUTRITIONAL PHYTOCHEMICAL CHARACTERIZATION OF ROSELLE (Hibiscus sabdariffa L.) CALYCES AND FORMULATION OF FUNCTIONAL FERMENTED BEVERAGES(University of Agricultural Sciences, Bangalore, 2022-12-19) LAIKHURAM, SARDA DEVI; VIJAYALXMI, K GRoselle (Hibiscus sabdariffa L.) calyces is an underutilized crop with potent source of bioactive components having antioxidant and antimicrobial properties. Therefore, a study was undertaken to utilize roselle calyces to formulate into functional fermented beverages. Tray drying of calyces at 50°C was standardized through colour and total antioxidant activity. Fresh and dried roselle calyces had pH, titrable acidity, TSS and brix:acid ratio as 1.06, 2.54 %, 0.63°Bx, 2.46 and 1.92, 4.13%, 3.60°Bx and 0.87 respectively. Drying reduced the moisture content from 84 to 11.08 percent. There was an increase in crude protein (7.87 %), ash (5.27 %), total energy content (316 Kcal/100g), total sugar content (54.23%), ascorbic content 15.00mg/100g, total polyphenol 562.89mg and flavanoid content 841.87mg respectively. The anthocyanin compound, Delphinidin-3- sambubioside was predominant in both fresh (13.03mg/g) and dried (39.62mg/g) calyces. Dried calyces exhibited higher antibacterial (2.57mm) and antifungal (98.66%) activities. Fermentation conditions were standardized for honey (5%), sugar (15%) and inoculum concentration, (8%) for yeast and (10%) for Lactobacillus strains. The dried calyces were inoculated with two yeast strains (Saccharomyces ellipsoideus and S. boulardii) and two Lactobacillus strains (Lactobacillus plantarum and L. acidophilus) and fermentation was done for 12 days with 7days interval. The yeast inoculated samples RET and RBT showed a highest total viable population of 7.35 and 2.81 CFU/mL respectively. Fermented beverages with yeast strains showed better microbial populations as well as sensorial characteristics compared to Lactobacillus strains. Thus, exploitation of roselle calyces as a beneficial substrate for microorganisms could be a substitute to dairy based products.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.
