Thumbnail Image

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.

Browse

Reset filters
Subject: Food and Nutrition × Author: DEEPTI, GIRI × Start date: 2020 × Thesis Type: M.Sc ×
Reset filters

Search Results

Now showing 1 - 1 of 1
  • Thumbnail Image
    ThesisItemOpen Access
    NUTRITIONAL, PHYTOCHEMICAL COMPOSITION AND ANTIMICROBIAL ACTIVITY OF Nigella sativa LINNAEUS
    (University of Agricultural Sciences GKVK, Bangalore, 41125) DEEPTI, GIRI; SUNANDA, SHARAN
    Nigella sativa is an important seed spice. To investigate the nutritional, phytochemical composition and antimicrobial activity of Nigella sativa L., two samples, market and NRCSS (Ajmer) samples were investigated. Two products, chutney and tea powder were developed by substituting in standard recipe and shelf life was studied. Protein content ranged from 16.31 to 16.52, fat 34.12 to 37.04, crude fiber 6.25 to 7.11 and ash 4.15 to 4.18 g /100g. Minerals such as calcium, iron, sodium and potassium content ranged from 358 to 366, 10 to 11, 309 to 319 and 493 to 507 mg/100g respectively. Polyphenols, antioxidant activity, phytic, tannic and oxalic acid content ranged from 53 to 57, 75 to 78, 63.18 to 63.34, 38 to 40 and 77.61 to 78.67 mg respectively. Saturated fatty acids percentage for palmitic of 8 per cent and unsaturated fatty acids such as linoleic 79 per cent was found. Thymoquinone a volatile oil component was found to be 37 per cent. Nigella sativa oil possessed antimicrobial activity on both against Gram positive as well as Gram negative bacteria. Chutney powder was best accepted at 50 per cent level of substitution and 0.5g/2 g of tea bag level of substitution was best accepted for tea powder. Chutney powder stored in steel box showed good shelf life. Peroxide and per cent free fatty acid content of stored products were within safe value. Thus, results of the study indicate that Nigella sativa is a good source of nutrients, phytochemicals and possessed antimicrobial activity.