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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 and Nutrition × Author: ASHWINI, MEESHI × Start date: 2020 × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    FORMULATION OF VALUE ADDED PRODUCTS FROM SAFFLOWER SEEDS AND GROUNDNUTS
    (University of Agricultural Sciences GKVK, Bangalore, 41125) ASHWINI, MEESHI; UMADEVI, HIREMATH
    Milk prepared from safflower seed and groundnut are having health benefits as they contains mono (49.3mg in groundnut) and polyunsaturated (73.5mg in safflower) fatty acids. Household survey conducted to know the consumption of these oilseeds in different products viz., laddu, chikki, chutney powder, holige and payasa using different oilseeds. Groundnut contains, protein (25.3g), fat (45.3g), crude fibre (2.9g) and ash (2.0g), whereas safflower seed contain protein (13.1g), fat (25.3g), crude fibre (35g), ash (2.6g), calcium (235mg), phosphorus (865mg), iron (5.8mg) and zinc (5.53mg). Cow milk was blended with safflower and groundnut milk in the ratio of 80:20, 60:40 and 50:50. Among flavoured milk 80:20 ratio was accepted. Cow milk paneer was accepted than safflower and groundnut milk paneer, where as in carrot halwa, CH1 (control) was accepted than safflower and groundnut paste product. The percentage of moisture (88.90%) and fat (5.62g) was noticed higher value in safflower milk. Fat (28.1g) and energy (334kcal) was noticed higher value in safflower milk paneer and moisture (57.1%), ash (2.6g) and calcium (208mg) were noticed higher value in cow milk paneer. In safflower paste it was noticed that higher value of moisture (45.33%), crude fibre (11.5g) and calcium (194.3mg), and groundnut paste had shown higher values for protein (21.8g), fat (28.6g) and ash (2.17g). The sensory attributes were low in products, and results revealed that as number of days increases the microbial population was higher. Utilization of safflower and groundnut milk will make to reach vulnerable group and those who suffers from lactose intolerance.