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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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2008 - 20103
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Subject: Food and Nutrition × Author: SARITA × Type: Thesis × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    NUTRIENT COMPOSITION AND SENSORY CHARACTERISTICS OF SELECTED GENOTYPES OF AEROBIC RICE (Oryza sativa L.)
    (University of Agricultural Sciences, Bangalore, 2010-07-15) SARITA; VIJAYALAKSHMI, D.
    Aerobic Rice is an alternative system of rice cultivation under non-puddled, non- flooded and aerobic soil consuming 50% less water and labour. An experiment was conducted to study nutrient composition and sensory characteristics of different genotypes of aerobic rice. The head rice recovery ranged from 71.9 to 81.3 percent. The bulk density, 1000 grain weight, and L / B ratio varied from 0.81 to 0.85, 15.5 to 23.6 g, and 2.83 to 4.26 respectively. Cooking characteristics like cooking time, water uptake ratio, and kernel elongation ratio ranged from 15 to 32 minutes, 25.9 to 39.70, and 1.25 to 1.46. Dispersed solid percent and percent curled grains ranged from 2.0 to 4.0 and 15 to 99 respectively. The moisture content ranged from 9.07 to 9.38 g, protein content 11.5 to 14.87 g, fat content 0.69 to 1.2 g, ash content 0.74 to 1.12 g, and crude fiber 0.36 to 0.7 g respectively. On the basis of mean sensory scores for overall acceptability rice varieties were classified as table purpose and for alternative use. Varieties comparatively less acceptable for table purpose were IRRI 49, IRRI 292, Moromutant, and Doddaverunellu. These varieties along with the control were used for the preparation of four traditional processed products in order to find their best alternative use. IRRI 49 had the highest yield followed by control, Moromutant, Doddaverunellu, and IRRI 292 for all four products studied. Nutrient contents were found to be more in the products made from aerobic varieties than the control. Popped rice, and papad showed preference over the other products. IRRI 49 had highest mean score for overall quality in the processed products.
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    ThesisItemOpen Access
    NUTRIENT COMPOSITION AND SENSORY CHARACTERISTICS OF SELECTED GENOTYPES OF AEROBIC RICE (Oryza sativa L.)
    (University of Agricultural Sciences, Bangalore, 2008-07-10) SARITA; VIJAYALAKSHMI, D.
    Aerobic Rice is an alternative system of rice cultivation under non-puddled, non- flooded and aerobic soil consuming 50% less water and labour. An experiment was conducted to study nutrient composition and sensory characteristics of different genotypes of aerobic rice. The head rice recovery ranged from 71.9 to 81.3 percent. The bulk density, 1000 grain weight, and L / B ratio varied from 0.81 to 0.85, 15.5 to 23.6 g, and 2.83 to 4.26 respectively. Cooking characteristics like cooking time, water uptake ratio, and kernel elongation ratio ranged from 15 to 32 minutes, 25.9 to 39.70, and 1.25 to 1.46. Dispersed solid percent and percent curled grains ranged from 2.0 to 4.0 and 15 to 99 respectively. The moisture content ranged from 9.07 to 9.38 g, protein content 11.5 to 14.87 g, fat content 0.69 to 1.2 g, ash content 0.74 to 1.12 g, and crude fiber 0.36 to 0.7 g respectively. On the basis of mean sensory scores for overall acceptability rice varieties were classified as table purpose and for alternative use. Varieties comparatively less acceptable for table purpose were IRRI 49, IRRI 292, Moromutant, and Doddaverunellu. These varieties along with the control were used for the preparation of four traditional processed products in order to find their best alternative use. IRRI 49 had the highest yield followed by control, Moromutant, Doddaverunellu, and IRRI 292 for all four products studied. Nutrient contents were found to be more in the products made from aerobic varieties than the control. Popped rice, and papad showed preference over the other products. IRRI 49 had highest mean score for overall quality in the processed products.
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    ThesisItemOpen Access
    NUTRIENT COMPOSITION AND SENSORY CHARACTERISTICS OF SELECTED GENOTYPES OF AEROBIC RICE (Oryza sativa L.)
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2008-02) SARITA; VIJAYALAKSHMI, D
    Aerobic Rice is an alternative system of rice cultivation under non-puddled, non- flooded and aerobic soil consuming 50% less water and labour. An experiment was conducted to study nutrient composition and sensory characteristics of different genotypes of aerobic rice. The head rice recovery ranged from 71.9 to 81.3 percent. The bulk density, 1000 grain weight, and L / B ratio varied from 0.81 to 0.85, 15.5 to 23.6 g, and 2.83 to 4.26 respectively. Cooking characteristics like cooking time, water uptake ratio, and kernel elongation ratio ranged from 15 to 32 minutes, 25.9 to 39.70, and 1.25 to 1.46. Dispersed solid percent and percent curled grains ranged from 2.0 to 4.0 and 15 to 99 respectively. The moisture content ranged from 9.07 to 9.38 g, protein content 11.5 to 14.87 g, fat content 0.69 to 1.2 g, ash content 0.74 to 1.12 g, and crude fiber 0.36 to 0.7 g respectively. On the basis of mean sensory scores for overall acceptability rice varieties were classified as table purpose and for alternative use. Varieties comparatively less acceptable for table purpose were IRRI 49, IRRI 292, Moromutant, and Doddaverunellu. These varieties along with the control were used for the preparation of four traditional processed products in order to find their best alternative use. IRRI 49 had the highest yield followed by control, Moromutant, Doddaverunellu, and IRRI 292 for all four products studied. Nutrient contents were found to be more in the products made from aerobic varieties than the control. Popped rice, and papad showed preference over the other products. IRRI 49 had highest mean score for overall quality in the processed products.