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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: DEEPA, J. × End date: 2015 × Start date: 2015 × Type: Thesis ×
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    ThesisItemOpen Access
    DEVELOPMENT OF VALUE ADDED PRODUCTS FROM BITTER GOURD
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2015-07-10) DEEPA, J.; Revanna, M L.
    Bitter gourd (Momordica charantia) is a vegetable contains 92.4 g moisture, protein 1.6 g, fat 1 g, minerals 0.8 g, crude fibre 0.8 g, carbohydrate 4.2 g, energy 25 kcal, calcium 20 mg, iron 0.61 mg, sodium 2.4 mg, potassium 171 mg and zinc 0.39 mg/ 100 g. It also contains anti nutrient like phytate. The characteristic bitter taste of bitter gourd is due to the bitter principle ‘Momordicin’. In the present investigation the effect of processing on the nutrient and anti-nutrient composition on bitter gourd were analyzed. Processing methods like dehydration, roasting and soaking were employed. The yield of the bitter gourd sample after different processing methods like dehydration 5.6 g, roasting 5.0 g and soaking 6.0/100 g. The results revealed that there was a significant difference between different processing methods of bitter gourd. Soaking increased protein, fat, crude fibre, calcium, potassium, iron, sodium, copper, manganese and zinc content when compared to other processing methods. Soaking was best method which reduced antinutrient considerably. Four products were developed by incorporating at different levels of bitter gourd (powder and raw) namely biscuits, ribbons, butter milk and cutlet. Sensory scores of the products revealed that products were well accepted and had higher nutrient content. Shelf life study revealed that the microbial load of developed products were within safe limits. Thus, bitter gourd has lot of health benefits with good nutritional value but it is not consumed extensively due to its bitterness, the processing methods improved nutrients. Hence, products can be developed by using bitter gourd.