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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: DEEPTHI, K V. × Start date: 2020 × Thesis Type: M.Sc ×
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    DEVELOPMENT OF SOUP-MIX FROM GARDEN ORACHE (Atriplex hortensis L.)
    (2023-01-03) DEEPTHI, K V.; USHA, RAVINDRA
    Garden orache (Atriplex hortensis L.) is found abundantly in India. It has high content of flavonoids, vitamin C and minerals. The present study was conducted to standardize the dehydration process, develop shelf stable soup-mix and analyse physiconutritional composition and anti-nutritional factors of the leaves. The mean weight, length and width of the leaves were 4.5g, 7.2cm and 5.8cm respectively. The leaves were pretreated with salt, sodium bicarbonate and citric acid (0.5%/5min), then subjected to steam blanching (95±3℃/3min), un blanching followed by tray drying (45℃, 50℃, 55℃) and microwave oven drying (360W). The colour analysis values indicated that leaves pretreated with salt (0.5%), steam blanch-tray dried (50℃) had better colour retention (L*, a*, b* values 44.90, -8.05, 22.38) for leaves and used for further study. The nutritional composition of dried leaves was moisture (5.45%), protein (16.89g), fat (2.40g), crude fibre (20.96g), total ash (23.93g), carbohydrate (51.33g), energy (282kcal), calcium (1567mg), potassium (790mg), sodium (292mg), phosphorus (251mg), magnesium (458mg), iron (11.80mg), zinc (14.87mg), vitamin C (14.21mg), tannin (39.90mg), phytic acid (66.97mg) and oxalates (78.98mg per 100g). Soup- mix with 10 per cent incorporation of dehydrated leaves had high sensory scores. Developed soup-mix could be stored for more than 60 days in LDPE pouch at ambient temperature with peroxide value (4.10 meq O2/ kg) and free fatty acid (0.33 mg KOH/kg) in acceptable limit. The cost of developed soup-mix was Rs 27/100g. Hence, Garden orache leaves could be explored as a regular green leafy vegetable.