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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: BAPHIRALANG, WAHLANG × Start date: 2020 × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    UTILIZATION OF SUGARCANE BAGASSE FIBRE IN FUNCTIONAL FOOD FORMULATIONS
    (University of Agricultural Sciences GKVK, Bangalore, 40865) BAPHIRALANG, WAHLANG; Kamal, G Nath
    The prevalence of degenerative disorders is on the increase for which fibre is the answer. Hence, alternative sources of fibre for functional food formulations must be explored. Bagasse is a rich source of fibre which could be exploited for human consumption. Bagasse was subjected to different treatments namely: steam, acid, alkali, steam+acid and steam+alkali. Analysis of chemical, functional properties and microbial assay was carried out. The total dietary fibre, cellulose, hemicellulose, lignin and pectin content of the samples ranged from 85.00-92.12 per cent, 45-55 per cent, 4.26-7.72 per cent, 52.49-76.66 per cent, 0.63-0.80 per cent respectively. Functional properties namely: solubility index, swelling power, water absorption capacity, oil absorption capacity and emulsification capacity in the samples ranged from 8.10- 8.80 per cent, 1.00-4.03 per cent, 3.95-6.15 g/g, 3.55-4.40 g/g and 0.50-2.05 ml/g respectively. Steamed treated bagasse was selected based on highest total dietary fibre content and lower microbial load for development of value added products such as chapati with 10 and 12.5 per cent level of fibre incorporation, chutney powder with 10 to 15 per cent level of fibre incorporation, vermicelli upuma with 10 to 17.5 per cent level of fibre incorporation and biscuits with 10 to 17.5 per cent level of fibre incorporation. Chutney powder was most preferred among the value added products based on organoleptic evaluation. Hence the present study strongly supports bagasse as a good source of dietary fibre which can be successfully incorporated in food products.