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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: DEEPIKA, KATTIMANI × End date: 2015 × Start date: 2015 ×
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    ThesisItemOpen Access
    PROCESSING AND NUTRITIONAL COMPOSITION OF BAMBARA GROUNDNUT (Vigna subterranea L. Verdc.)
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2015-07-14) DEEPIKA, KATTIMANI; Vijayalakshmi, D
    Bambara groundnut (Vigna subterranea L. Verdc.) an underutilized potential legume contains 6.10 per cent moisture, protein 20 g, fat 5.7g, crude fibre 5.5 g, total ash 3.8 g, carbohydrate 59.8 g and energy 367 Kcal per 100 g. It also contains antinutrients like tannins, trypsin inhibitor, phytate and oxalates. The present study was undertaken to investigate the effect of processing on the nutrient and antinutrient composition of bambara groundnut. Traditional processing methods namely roasting, cooking, soaking, germination and dehulling were employed. The results revealed that there was a significant difference between raw and processed bambara groundnut. Germination increased protein, calcium, phosphorus, iron, magnesium and zinc content when compared to other processing methods. Germination, cooking and soaking were best methods which reduced antinutrients considerably. The effect of processing on functional properties of bambara seed flour were also analysed which revealed that germinated seed flour showed highest water absorption capacity (2.3 g/ml) and oil absorption capacity (1.95 g/ml) compared to other processing methods. Four products were developed from bambara groundnut namely fried dhal mixture, laddu, milk and usli which were incorporated at 25 to100 per cent. 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, bambara groundnut contains good amount of nutrients, the processing methods improved protein quality by reducing antinutrients. Hence, expensive animal protein can be substituted and products can be developed using bambara groundnut