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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: DAVANA, T. V. × End date: 2019 × Start date: 2019 × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    DEVELOPMENT OF FERMENTED SNACK AND BEVERAGE FROM MALTED SORGHUM (Sorghum bicholor)
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2019-08-22) DAVANA, T. V.; REVANNA, M. L.
    Sorghum (Sorghum bicolor) is commonly named as Jowar, belongs to family Gramineae. The presence of anti-nutrients affect the nutritional values by limiting protein and starch digestibility, hinder mineral bioavailability. This can be reduced by malting procedures. Hence, the study was undertaken to develop fermented snack and beverages from malted sorghum. Processing methods include soaking for 24hr and germinated for different time periods and dried in hot air oven for 2-3 hr. at 50⁰c. The yield of malted sorghum flour is 95g/100g. Nutrient, anti- nutrients, starch, reducing sugar and amylase activity were analysed. Nutrient composition include moisture, protein, fat, ash, crude fibre, carbohydrate and energy varied from 6- 6.7 per cent, 9.37 to 11.37, 1.87 to 3.27, 1 to 1.12, 2.0 to 2.4, 79.5 to 73.5g/100g and 369 to 375.76 Kcal/100g. The micronutrients i.e. calcium and iron ranged from 25 to 28, 4.5 to 5.83mg/100g. Anti- nutrients i.e. Tannin and Phytate ranged from 61.2 to 329, 190.87 to 50.625mg/100g. Starch, reducing sugar and amylase activity ranged from 56.33 to 37.44 percent, 25 to 53.25mg/g, 20.44 to 34.50 μmol/min/ml, respectively. Fermented products, bread and beer was developed using 72hr malted sorghum flour. Mean sensory scores revealed that incorporation of malted sorghum flour at 10 per cent in bread was best accepted and for beer 60 per cent incorporation is highly accepted. Therefore, malted sorghum flour is our regular diet, there is a need to encourage farmers to grow this crop, to improve nutritional status for the healthy society.