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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: DEEPAK × Start date: 1980 × Type: Thesis × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    DEVELOPMENT OF VALUE ADDED TENDER LEAF TAMARIND (Tamarindus indica L.) PRODUCTS
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2016-07-22) DEEPAK; Umadevi, S. Hiremath
    Tamarind (Tamarinds indicia L.) is an economically important and a multipurpose tropical tree grows wild in central and southern parts of India. Primarily it was used for culinary purposes. Chutney powders based on tamarind leaves are very popular among the rural population in south India. Fruit and tender leaves have therapeutic benefits. The present study revealed that tender tamarind leaves powder is good source of nutrients. The nutrient analysis of tender tamarind leaves powder showed that 100 g leaves powder contains 4.65 per cent of moisture, 4.08 g of Protein, 1.52 g of fat, 1.0 g of crude fibre, 86.26 g of carbohydrate, 375 Kcal of energy, 2.5 g of Ash per 100 g. The vitamins such as -carotene and vitamin C content were 166.8 g and 2.40 mg per 100 g respectively. Minerals such as iron and calcium were 0.18 mg and 96.4 per 100 g respectively. Two chutney powders were developed by incorporating tender tamarind leaves powder at different concentration i.e., 20 per cent, 30 per cent and 40 per cent in both chutney powders. Whereas in hurigalu 10 per cent, 20 per cent and 30 per cent with other ingredients. Sensory scores of the products revealed that the roasted bengal gram chutney powder, niger seed chutney powder and hurigalu were best accepted at 20 per cent of incorporation. Developed products can be stored for 30 days in ambient condition (27 C) without affecting its quality.