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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. × End date: 2017 × Start date: 2012 × Type: Thesis ×
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    ThesisItemOpen Access
    EXPLORATION OF VALUE ADDITION POTENTIAL OF EDIBLE COATINGS IN FOXTAIL MILLET (Setaria italica)
    (University of Agricultural Sciences GKVK, Bangalore, 2014-08-08) BAPHIRALANG, WAHLANG.; NEENA, JOSHI.
    The proximates, minerals, carbohydrate profile, antinutritional factors, iron and zinc bioavailability, functional and cooking properties of foxtail millet (Prasad variety) coated with gum acacia, fenugreek seed, curry leaf and aloe vera were studied. Storage study was carried out for a period of 90 days by estimating the moisture, peroxide value, TBARS value, antioxidant activity and microbial load. The effect of these coated samples on the glycemic index (GI) was studied. Two RTC products from coated samples were developed. The edible coatings brought about a significant increase in the moisture, protein, fat, crude fiber, ash, copper, manganese, calcium, phosphorus, dietary fiber contents of the samples. On storage the coated samples had lower increase in peroxide and TBARS values, microbial load and a lower reduction in the antioxidant activity when compared to the uncoated millet. The tannin and phytic acid content was reduced after cooking thus increasing the iron and zinc bioavailability in the samples. RTC products-palav mix and porridge mix had high sensory acceptability and shelf life of 3 months. Mean blood glucose levels were significantly lower in subjects after intake of the test foods. The GI ranged from 28 to 33; with fenugreek seed coated millet having the lowest GI of 28 followed by curry leaf coated (30), aloe vera coated (31) and gum acacia coated (32) and the uncoated millet having the highest GI of 33. The GI of the coated samples was lower when compared to that of the uncoated one though the difference was not statistically significant.