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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: JAYALAXMI, BADDI × End date: 2015 × Start date: 2015 × Type: Thesis × Thesis Type: Ph.D ×
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    ThesisItemOpen Access
    EVALUATION OF PROCESSING METHODS ON NUTRITIONAL COMPOSITION, PROTEIN QUALITY AND GLYCEMIC INDEX OF LIMA BEAN (Phaseolus lunatus)
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2015-09-12) JAYALAXMI, BADDI; Vijayalakshmi
    Lima bean seeds samples were procured from university (LBU) and market (LBM) with the objective to assess the effect of processing on nutrients, antinutrients, protein quality evaluation (PER), food formulation and glycemic index test. Nutrient composition of lima bean samples indicates that, it is good source of protein 26.63 and 24.63 g, carbohydrate 58.97 and 62.60 g, dietary fiber 13.33 and 15.5 g, potassium 1995.10 and 1295.13 mg, calcium 357.03 and 326.46 mg and iron 6.52 and 5.40 mg per 100 g in LBM and LBU respectively. Antinutrients present were phytate 389.70 and 336.30 mg, total polyphenols 150.50 and 141.33 mg, trypsin inhibitors 32.50 and 16.56 TIU, oxalates 20.50 and 12.73 mg and tannins 27.13 and 10.00 mg per 100 g in LBM and LBU respectively. Cooking, autoclaving, germination (84 hr) and split dhal showed 100 per cent reduction of trypsin inhibitors and oxalates. Soaking (48 hr) enhanced protein content in both samples. Products were developed with different incorporation levels of lima bean into soup mix (50 %) and chapati (40 %) whereas snack dhal mixture and usli with hundred per cent lima bean. Mean sensory scores revealed that all four products were well accepted at higher incorporation levels. There was decreasing trend in sensory scores of developed products during storage period. Shelf life of lima bean soup mix was accepted upto eleven weeks and snack dhal mixture upto six weeks. Chapati (40 %) with incorporation of roasted lima bean flour showed glycemic index of 58.97 and 50.18 for LBM and LBU respectively. Rat experiment showed that PER of split dhal was highest (2.50 and 2.37) and least was for unprocessed lima bean (0.49 and 0.84) LBM and LBU. Thus, processed lima bean can be used in diversified food products with good nutrients and to archive hypoglycaemic functional food.