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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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2015 - 20202
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Subject: Food and Nutrition × Author: DEEPA, J. × Type: Thesis ×
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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.
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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.