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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: LAXMI KALLOLI × End date: 2019 × Start date: 2019 × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    EVALUATION OF PROCESSING METHODS ON NUTRITIONAL COMPOSITION, DEVELOPMENT OF VALUE ADDED PRODUCTS AND GLYCEMIC INDEX OF WINGED BEAN (Psophocarpus tertragonolobus L.)
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2019-09-09) LAXMI KALLOLI; REVANNA, M. L.
    Winged bean seeds were procured from AICRN (All India Coordinated Research Network on Potential Crops) Bengaluru, with the objective to assess the effect of common processing methods on nutrients, antinutrients, food product development and glycemic index test. Nutrient composition of winged bean seeds indicates that, it is a good source of protein, fat, crude fiber, carbohydrate, potassium, phosphorous, calcium and iron 35.23 g, 16.10 g, 11.04 g, 27.09 g, 584.74 mg, 521.09 mg, 340.49 mg, 5.66 mg per 100 g respectively. Antinutrients present were tannin 760.13 mg, phytate 622.21 mg, total polyphenols 168.68 mg and oxalates 45.35 mg per 100 g. Soaking, germination and cooking reduced the antinutrients to safe level and germination (48 hr) enhanced protein content. Value added products were developed with different incorporation levels of winged bean. Mean sensory scores revealed that all three products were accepted, chapathi and usli accepted at 40 per cent whereas dosa with 30 per cent. Chapahi with 40 per cent incorporation of processed winged bean flour showed low glycemic index of 47.21 where as standard and control chapathi showed 100 and 70.74 respectively. Thus, processed winged bean can be used in diversified food products with good nutrients and archive low glycemic food.