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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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2000 - 200613
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Subject: Food and Nutrition × End date: 2006 × Start date: 2000 × Thesis Type: Ph.D ×
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Now showing 1 - 9 of 13
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    ThesisItemOpen Access
    NUTRITIONAL AND DIETETIC STUDIES OF MICRDBIDLDGICALLY FERMENTED (KARGDSAK) TEA
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK BANGALORE, 2000-10-24) HIREMATH, UMADEVI S.; VAIDEHI, M.P.
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    ThesisItemOpen Access
    NUTRITIONAL AND PROCESSING QUALITIES OF DICOCCUM (Triticnm dicoccum Schrank, Suhulb) WHEAT VARIETIES
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK BANGALORE, 2001-08-10) BHUVANESWARI, G.; YENAGI, NIRMALA B.
    Interest towards utilization of hulled dicoccum wheat has been increased in agriculture due to the low input techniques used for their management. Since quality is the most important criterion in the promotion of dicoccum wheat genotypes, eight dicoccum wheat varieties along with one each check varieties of durum and bread wheat were studied for nutritional, technological and therapeutic qualities for gainful utilization. Physico-chemical, carbohydrate profile, in-vitro protein and carbohydrate digestibility were analyzed by standard procedures. Fractionation of glutenin and gliadin proteins was carried out by sodium dodecyl sulfate Polyacrylamide gel electrophoresis. Varieties were also evaluated for nulling, bulgurisation, popping, baking, pasta making and extrusion qualities. Glyce-rmc mdex of dhalia and semolina of commercially available dicoccum wheat, DDK-1001 was determined to assess the therapeutic quality. Visual obsemtion revealed that almost all the dicoccum wheats were reddish in colour and elongated with pointed ends. Thousand Kernel Weight of dicoccum wheats was lower than durum wheat. The hardness values of dicoccum wheats were ranged from 3.19 to 6.60 kg/grain.Nutritionally, dicoccum wheats were rich in protem, total sugar and dietary fibre contents and good source of ash andP-carotene contents. Dietary fibre and low carbohydrate digestibility were the contributing factors for low glycemic index of dicoccum wheat products. Good semolina milling potential of dicoccum wheats and good cooking qualities were found to be highly suitable for preparation of pasta products and extrudates. y-45 gliadin band was the contributing factor for better pasta quality. Dicoccum wheats also showed a good popping quality. Bulgurisation was the most suitable processing method for dicoccum wheats as it improved the milling, popping and cooking qualities. Dicoccum wheats showed potential for bread making quality due to the presence of 1. 1 and 7+8 glutenin bands. Nutritionally superior and good processing potential dicoccum wheat varieties were DDK-1001, DDK-1016, DDK-1009, NP-200 and 278-13.
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    ThesisItemOpen Access
    IMPACT OF DIET MODIFICATION, EDUCATION AND COUNSELLING INTERVENTIONS ON MANAGEMENT OF DIABETES MELLITUS
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK BANGALORE, 2001-08-10) MALAGI, USHA; NAIK, RAMA K.
    The impact of diet and educational interventions on the management of diabetes mellitus was studied for a period of six months. Fifty Type-2 diabetics, above 50 years of age from Hubli-Dharwad diabetes clinics were interviewed for general information, diabefe knowledge and practices by using, pretested questionnaire. The nutritional status was assessed by dietary; anthropometric and clinical methods. Out of this, 26 diabetics were given interventions in form of diet modification alone (I) for individual subjects, education alone (II) in form of individual, group, family and spouse education, combination of diet modification and education (HI) with 6-7 subjects in each group for a period of six months. Control group was not given any interventions (IV). More than half the subjects had three meals and a snack every day. Foods rich in fats and sugar were restricted, vegetables, citrus and jumbu fruit and fenugreek seeds were specially included, half the subjects exercised and walking being the most common form. Obesity and hypertension were common complications. Females had higher morbidity and age related problems compared to males. The mean adequacy for energy nutrients was higher than RDA in both the genders. Higher percentage of females were abdominally obese (62.07%) compared to males (38.10%). Positive improvements in diet scores was observed in intervention groups and diet modification group had made maximum desirable changes (83.33%) followed by III. The adequacy of fuel nutrients decreased during the intervention period. More number of diabetics lost weight in I followed by III. There was a significant decrease in blood sugar, lipids and increase in HDL-C, and most of the diabetes complications were under control, 45 percent of non exercising subjects exercised after the intervention. Diet modification for six months was most effective in terms of glyeemic control, reduction in lipids, increase in HDL-C, weight reduction, improvement in diabetes practices and control of complications, followed by
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    ThesisItemOpen Access
    IODINE DEFICIENCY DISORDERS IN CHILDREN OF SIRSI TALUK - KARNATAKA
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK BANGALORE, 2001-08-10) KARKANNAVAR, SAROJANI J.; NAIK), RAMA K.
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    ThesisItemOpen Access
    PROMOTION OF VITAMIN A STATUS THROUGH HORTICULTURE INTERVENTION
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK BANGALORE, 2001-08-10) KASTURIBA, B.; NAIK, RAMA K.
    The investigation focused on vitamin A status and impact of synthetic and horticulture intervention on vitamin A status. Vitamin A status of 153 school children of Dharwad taluk was assessed by dietary, anthropometry, clinical and biochemical analysis. Children with serum retinol level less than 20pg/100ml were included in intervention study. Children from group-I formed the control, a single massive oral dose of 2.00,000 ID of vitamin A was given to group-II, horticultural intervention was given to group-Ill daily for 3 months, where standardized recipes (fenugreek chapathi. drumstick leaves chapathi and carrot bhaji) met days's vitamin A allowance (2400(ig/day). Serum retinol level, haemoglobin level, anthropometric parameters and morbidity pattern were recorded before and after supplementation period. The intake of all the nutrients of sample was less compared to recommended dietary allowances. The adequacy of iron and p-carotene was less than 50 per cent. As per Waterlow's classification, 29.41, 62.09, 5.23 and 3.27 per cent were in normal, stunting, wasting and stunting and wasting group, respectively. Majority fell in the category of low level of serum retinol and anemic group. The prevalence of xerosis, night blindness and bitot's spots was 4.58, 0.65 and 0.65 per cent, respectively. Significant association between adequacy of protein, p-carotene, fat and serum retinol level and blood forming nutrients and haemogloDin level was apparent. A significant relationship was also evident between haemoglobin level and serum retinol level. Both synthetic vitamin A and horticulture intervention improved the serum retinol, haemoglobin level and anthropometric parameters. The synthetic supplementation showed high increment value for serum retinol level compared to horticulture supplementation group. Nevertheless, the increment value for anthropometry and haemoglobin level was high and there was a clear decrease in the episodes of illness in horticulture intervention group. Hence, horticulture intervention is cost effective, long-term, natural and sustainable strategy to solve existing vitamin A deficiency problem.
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    ThesisItemOpen Access
    SAFETY AND EFFICACY STUDIES ON STEVIA REBAUDIANA IN THE MANAGEMENT OF DIABETES MELLITUS
    (University of Agricultural Sciences GKVK, Banglore, 2006-09-11) ASHA, , G; Vijayakumari, J
    No Abstract
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    ThesisItemOpen Access
    DEVELOPMENT AND EVALUATIGN OF MILLET BASED COMPOSITE FOOD FOR DIABETICS
    (University of Agricultural Sciences GKVK, Bangalore, 2005-06-21) SUNANDA K. ITAGI; RAMA K. NAIK
    DEVELOPMENT AND EVALUATION OF MILLET BASED COMPOSITE FOOD FOR DIABETICS SUNANDA K. ITAGI ABSTRACT RAMAK. NAIK MAJOR ADVISOR The study was undertaken to develop composite diabetic mix from regional millets (foxtail and little 80%) along with wheat (10%) and black gram dal (10%) and spice mixture (8%). The nutrient composition of the millets and mixes was statistically not significant except for fat and mineral content respectively. These millets increased four times it volume after cooking thus providing 19-22 per cent of dietary fibre. The traditional products prepared from developed diabetic mix were acceptable on basis of sensory attributes. A significant increase in moisture and peroxide value of diabetic mixes stored in aluminium box compared to sealed packages (polyethylene bag and aluminium pouch) were evident during six months. There was no apparent change ins sensoiy qualities of the products prepared from sto.ed mix of all the th.ree packages, highlights the best suitability of polyethylene bag from economical and convenience point of viev/. The lowest glycemic index was noted for foxtail millet grain mix (54.39) followed by foxtail millet (57.91) little millet grain mix (58.75), little millet (61.98), foxtail and Iitt'o millet composite flour (63.07 and 64.51, respectively) in six non diabetics when tested against 50 g carbohydrate load. Intervention study of four weeks (80 g mix/day) revealed that the blood glucose in six non-diabetics and nine diabetics '.iuced to 17 and 19 and HDL cholesterol increased to 2 and 6 per cent respectively. Besides, intervention with foxtail millet mix exhibited considerable reduction in Iriglycerides without apparent changes in total cholesterol values in experimental volunteers as compared to little millet mix. In feeding trial (4 weeks), 60 per cent of diabetics switched over to normal ratio at TC:HDL and LDL:HDL cholesterol along with maintenance of body weight. Thus therapeutically potential diabetic mix was popularizdizol through print media exhibitions, melas, displays and seminars in many diabetic centres, health clubs and clinics reading the target sales of four quintals mix within a year.
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    ThesisItemOpen Access
    Impact of WYTEP on Empowerment and Nutritional status of farm women: A study in Mandya District.
    (University of Agricultural Sciences GKVK, Bangalore, 2006-08-31) M.L. REVANNA; Dr. Vijayalashmi D.
    No Abstract
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    ThesisItemOpen Access
    INFLUENCE OF PROCESS VARIABLES AND FLOUR CHARACTERISTICS OF SORGHUM GENOTYPES ON RHEOLOGICAL PROPERTIES OF DOUGH AND ROTI
    (University of Agricultural Sciences GKVK, Bangalore, 2004-01-23) M. MADHAVI, REDDY; NIRMAJA B., YENAGI
    INFLUENCE OF PROCESS VARIABLES AND FLOUR CHARACTERISTICS OF SORGHUM GENOTYPES ON RHEOLOGICAL PROPERTIES OF DOUGH AND ROTI ABSTRACT M. MADHAVI REDdf 2001 MAJOR ADVISOR NIRMALA B. YENAGI The present investigation was undertaken to standardize the traditional methodcf roti preparation for process variables like dry flour addition to gelatinized mass to prepare dough, baking temperature. Storage of dough and gelatinized mass dough prepared by cold water, particle size of flour and were evaluated for dough, roti making baking and roti quality by physical, chemical, rheological and organoleptic tests. Grain, dough and roti qualities of genotypes grown in kharif and rabi seasons, harvested at different maturity stages and quality of flour and roti stored in difffe|f»e«kpackaging materials were also studied. The three important stages of roti making process viz., dough preparation, roti making and baking were influenced for different process variables. The optimum conditions for preparing ideal quality roti with dough of better handling, roti making and baking qualities are use of four of medium particles size (+80 mesh), dough preparation with 1:1.5 proportion of gelatinized mass and dry flour, baking temperature of 120''C storage time of dough for roti preparation not more than 30 min, and storage time of gelatinized mass up to 6 hrs. Sorghum cultivars grown in rabi season ..j, better physico-chemical and rheological qualities for end use of roti than khar/f cultivars. Similarly varieties are superior over hybrids. Though sorghum cultivar harvested at physiological maturity stage has better functional qualities for roti making than cultivar harvested at ten days before maturity stage. Sorghum flour stored in aluminum box had shelf life of 15 days with an excellent dough and organoleptic qualities. Sorghum flour shelf life can be extended (21 days) without affecting the functional quality of dough with better organoleptic properties by the use of laminated pouch. Cane basket is the most suitable material for storage of roti and its shelf life is about two months with good organoleptic, functional and microbial qualities.