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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: 2023 × Start date: 2020 ×
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    ThesisItemOpen Access
    EFFECT OF PROCESSING OF DRUMSTICK LEAVES (Moringa olifera) ON THE NUTRITIONAL QUALITY AND GLYCEMIC INDEX OF DRUMSTICK LEAVES INCORPORATED CHAPATHI
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2020-01-01) DEEPA, J.; Revanna, M. L.
    Drumstick (Moringa oleifera) belongs to moringaceae family and is rich in nutrients, nutraceuticals and antinutrients factors. Due to its presence of nutraceticals it is useful for diabetic patients. Hence, the present study was taken up to evaluate the effect of processing of drumstick of drumstick leaves on its nutritional quality and develop value added products incorporating drumstick leaves powder and also asses the glycemic index. The drumstick leaves contain protein, calcium, potassium, iron, vit-C, carotene and phosphorus was 6.41g, 314mg, 397mg, 4.56mg, 108mg. 17,452μg and 109 mg respectively. The antinutrients namely oxalates and phytates were present to the extent of 85.3 and 85.4 mg respectively. Nutrient retainment was higher in tray dried leaves compared to other drying methods. Different value added products developed from incorporation of drumstick leaves powder namely pesarattu, idli, kadabu, ragi dumplings, rice roti, buns, chapathi, chutney powder and biscuits. Among nine products seven products were accepted at 5 per cent and two were at 7 per cent incorporation. The products were stored at ambient temperature and it was observed that chutney powder and biscuits were acceptable till 30 days. Chapathi with incorporation of drumstick leaves at 7 per cent showed low glycemic index of 49.67 indicating the beneficial effect of drumstick leaves in diabetic patients.