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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: HEGDE × End date: 2019 × Start date: 2019 × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    PROCESSING OF CHIA SEEDS (Salvia hispanica L.) AND PRODUCT DEVELOPMENT
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BANGALORE, 2019-08-09) VEDA, MAHABALESHWAR; HEGDE; USHA RAVINDRA, Dr.
    Chia seeds are considered as functional food with unique nutritional properties. An experiment was carried out to standardize the processing methods and to study physical, functional, nutrient and phytochemical composition of raw and processed chia seeds. Open pan roasting (120-150 0C for 10-20 minutes), hot air oven roasting (120-150 0C for 7-14 minutes) and soaking (30 minutes) followed by drying in tray dyer (60 0C for 4 hour) were standardized. Significant difference was observed for thousand seeds weight, seed volume, hydration capacity, hydration index, swelling capacity, swelling index, seed-flour ratio, bulk density, water and oil absorption capacities of chia seeds and flour. Non significant difference was found for seed length, breadth and size. Moisture, protein, fat, ash, crude fibre, carbohydrate and energy per 100 g ranged from 2.2-7.2, 18.20-21.98, 31.4-35.8, 3.12-4.24, 29.99-39.59, 35.95-40.80 g and 515-546 Kcal, respectively. Range of calcium 480.52-595.42, magnesium 379.78-400.01, sodium 14.98- 16.04, potassium 770.24-801.35, iron 4.41-5.80 and zinc 4.43-5.62 mg per 100 g, respectively. Polyphenol content and antioxidant activity ranged from 239.76-264.21 CE/100g and 86-92 per cent respectively. Omega-3 and 6 ratio was 3.10:1 and 3.24:1 for control and T8 sample, respectively. Incorporation of processed chia (T8) for milk (100%), dates laddu, bhakarwada and halbalyi at 10 per cent were best accepted. All products showed an acceptable level of microbial load, per cent free fatty acids and peroxide value. It can be concluded that chia is a power house of all the essential nutrients.