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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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1980 - 1989291990 - 199971
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Subject: Food and Nutrition × End date: 1999 × Thesis Type: M.Sc ×
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Now showing 1 - 9 of 100
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    ThesisItemOpen Access
    ACCEPTABILITY NUTRITIVE VALUE AND STORAGE STUDY OF WHEAT GERM SUPPLEMENTED READY MIXES
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BANGALORE, 1988) VIJAYAKANTHI, T V N; VAIDEHI, M P
    ABSTRACT NOT AVAILABLE
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    ThesisItemOpen Access
    SNACKING HABITS AND ITS EFFECT ON THE NUTRITIONAL STATUS OF ADOLESCENT GIRLS OF SALARIED PARENTS
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BANGALORE, 1993) MALATI, R; GOURAMMA, T S
    ABSTRACT NOT AVAILABLE
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    ThesisItemOpen Access
    FOOD AVAILABILITY, FOOD CONSUMPTION AND HOUSEHOLD NUTRITION A MICRO LEVEL STUDY
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BANGALORE, 1993) SHAKUNTALA, M B; SHEELA, K
    ABSTRACT NOT AVAILABLE
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    ThesisItemOpen Access
    ENRICHMENT OF FOOD PRODUCTS WITH RED PALM OIL AS VITAMIN A PRECURSOR
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BANGALORE, 1993) VIJAYALAXMI, K G; VAIDEHI, M P
    ABSTRACT NOT AVAILABLE
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    ThesisItemOpen Access
    THE COMPARATIVE STUDY ON THE PRESERVATION OF JACK-PRUIT
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK BANGALORE, 1999-09-09) SONDE, NANDINI; Naik, Rama K.
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    ThesisItemOpen Access
    IMPACT OF INTEGRATED CHILD DEVELOPMENT SERVICE ON NUTRITIONAL STATUS OF PREGNANT AND LACTATING MOTHERS
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK BANGALORE, 1999-09-09) ANGADI, ANUPAMA C.; NAIK, RAMA K.
    The present investigation was undertaken to evaluate the nutritional status of pregnant and lactating mothers of ICDS beneficiaries. A total of 120 subjects of pregnant and lactating mothers in equal numbers afrom ICDS (experimental) and non-lCDS (control) groups were covered in Dharwad block during 1989-90. Nutritional status was evaluated in terms of dietary assessment, anthropometry, clinical and haemoglobin status. Morbidity pattern was assessed by personal interview. Nutrition knowledge was assessed by pre-tested structured schedule. The data thus collected was processed and subjected to appropriate statistical tests. All the anthropometric measurments of the experimental group of pregnant and lactating mothers were found to be significantly higher than the control. However, when compared with ICMR standard, all the subjects exhibited lower values. Both pregnant and lactating mothers exhibited nutrient adequacy below the RDA. However, per cent adequacy of nutrients was higher in experimental groups. Number of subjectsin good clinical status (43.4% and 73,3%) were more in experimental group of pregnant and lactating mothers and percentage of anaemic subjects were more in control group [66,7% and 53.3%) than experimental group (53.3% and 6,7%). Number of subjects with normal haemoglobin level (11 g/100 ml) in control group were exactly half (3,3% and 6.7%) of the experimental group (6.7% and 13.3%),respectively. Percentage of subjects with high nutrition knowledge index v;as higher (26,7% and 20%) in experimental group than control group (16,7% and 13,3%) • Further, number of pregnancies of subjects was negetavely correlated with-mean weight and mid upper arnw circumference of subjects. A positive correlation was observed between iron and haemoglobin and weight with kilocalories and nutrition knowledge of subjects. In several, coverage of programme was found to better in experimental groups as compared to control group subjects.
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    ThesisItemOpen Access
    FOOD CONSUMPTION AND ENERGY EXPENDITURE PATTERN OF INDUSTRIAL WORKERS
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK BANGALORE, 1999-09-09) BHARATHI, B. M.; RAO, MEERA
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    ThesisItemOpen Access
    PROCESSING TECHNOLOGY OF SOY SHRIKHAND
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK BANGALORE, 1999-08-30) MADHAVI REDDY, T.; NAIK, RAMA .K.
    An investigation on development of soy shrikhand was conducted during the year 1997-98 with an objective of standardizing the product in terms of soysolids percentage, incubation time and temperature, amount of sugar and incorporation of flavouring additives agents at optimum concentration and to characterise the product in terms of physico chemical, microbiological and sensory parameters. Further, the standardized product was subjected to shelf life experiments under refrigerated condition. Among different blend milks 80:20 and 70:30 blend milks of buffalo milk and soymilk were selected for standardization as the curd strength, yield of chakka, TA and sensory scores were almost equal to 100 per cent buffalo milk shrikhand. Among various sugar concentrations (30-60%) Shrikhand from 70:30 blend milk containing 50 per cent sugar level and Shrikhand from 80:20 blend milk with 40 per cent sugar level yielded the best quality. Minimum of 12 hr fermentation at 30°C was necessary for the development of an acceptable product with minimum of one per cent acidity. Cardamom powder at one per cent level and synthetic flavouring agents such as vanilla, mango and pineapple at 0.5 per cent level were adjudged as the best.The standardized shrikhand having pleasent aromatic and mildly acidic flavour was characterised in terms of chemical and sensory parameters. The gross composition of standardized processed soy shrikhand containing 20 and 30 per cent soy milk indicated a moisture level of 41.69 - 45.65 per cent; fat, 6.0-6.6 per cent; protein, 7.7-8.1 per cent and ash, 0.44-0.63 per cent. Soy shrikhand in polystreyene cups tightly packed with sterile aluminium foil could be stored under refrigeration temperature (8 to 10 C) upto one month without any deterioration in chemical, physical and sensoiy parameters. The total cost of reduction was 10.82 and 12.20 per cent respectively for 20 and 30 per cent soymilk substituted shrikhands.
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    ThesisItemOpen Access
    DICOCCUM WHEAT SEMOLINA AND PRODUCT QUALITY OF DIFFERENT GRADES IN COMPARISON WITH DURUM AND BREAD WHEATS
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK BANGALORE, 1999-08-30) PATIL, ROOPA B.; YENAGI, NIRMALA B.
    An investigation on physico-chemical and functional qualities of dicoccum wheat semolina of different grades and product quality of traditional foods, viz., Sajjaka, Uppuma, Rava idli' and 'Chiroti', in comparison with durum and bread wheats was carried out during 1997-98. Wheat samples were conditioned to 18 per cent moisture for 4 hr. and milled to obtain semolina of different particle size and graded as Very coarse' (1.8-0.6 mm) ^coarse' (L2-0.2mm), 'fine' (0.6-0.2mm) and Very fine' (0.4-0.2 mm). Dicoccum wheat varieties had higher semolina yield (90.3%) as compared to durum (87.7%) and bread wheat (75.8%) varieties. Mean bulk density of semolina of dicoccums (0.74 g/ml) was comparable to durum wheat varieties (0.74 g/ml), whereas higher speck count was obsei-ved in dicoccum wheat varieties (100.3 specks/sq. inch) as compared to durums (76.4 specks /sq. inch). Dicoccum wheat semolina had higher protein and ash contents than durum and bread wheats in different grades, whereas fat and total carbohydrate contents were lower as compared to durum wheat varieties. Swelling power and per cent solubility of raw and roasted semolina of dicoccum wheat varieties at boiling temperature was lower (7.4 g/g and 14.7%) than durum (7.8 g/g and 18.5%) and bread wheat (8.4 g/g and 18.5%) varieties, respectively. Products based on 'very coarse' (Sajjaka) and 'coarse' (Uppuma) semohna of dicoccum wheat varieties were highly acceptable for appearance, texture, taste and doneness. Whereas, products of fine (Rava idli) and 'very fine' (chiroti) semolina were poorly acceptable for organoleptic characters.