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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: CHARIS, K. RIPNAR × End date: 2017 × Start date: 2012 × Type: Thesis × Thesis Type: Ph.D ×
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    ThesisItemOpen Access
    PROCESSING AND VALORISATION OF VEGETABLE CLUSTER BEANS FOR HYPOGLYCEMIC AND HYPOCHOLESTEROLEMIC BENEFITS
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2016-10-20) CHARIS, K. RIPNAR; Umadevi, S. Hiremath
    Cluster bean (Cyamopsis tetragonaloba) is known to be helpful in reducing the blood glucose level in people suffering from diabetes mellitus and hypocholesterolemic subjects. Cluster beans were rich in soluble fibre content so they may be helpful in controlling hypercholesterolaemia. Cluster bean was processed and assessed to observe the hypoglycemic and hypocholesterolemic effect. Vegetable cluster beans and other ingredients were cleaned, dried and made into powder. Products (vermicelli, soup, burfi, jelly and chocolate with variations) were made out of vegetable cluster beans and sensory scores were observed. Chemical composition of the products was estimated and shelf life study was also conducted. Animal experiment and therapeutic study was conducted to assess its hypoglycemic and hypocholesterolemic effect. Results revealed that, the sensory scores of attributes of all the products (with variations) ranged from 6 to 8 which indicated liked slightly to liked very much. Best accepted products were selected for chemical composition estimation. The products were found to have a good chemical composition in terms of protein, fat, energy, calcium, potassium and sodium. Statistically, significant difference was observed for total bacterial count at the end of the storage period. E.coli. was not detected in all developed products. A marginal decrease in sugar blood level and cholesterol level was observed in animals. Significant difference was observed for Fasting Blood Sugar (FBS) and Post Prandial Blood Sugar (PPBS). From the research study, it can be concluded that cluster bean was able to be incorporated into products and it was able to show hypoglycemic and hypocholesterolemic effects.