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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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ThesisItem Open Access BIOCHEMICAL AND CLINICAL CHANGES DURING PROTEIN - ENERGY MALNUTRITION IN RURAL PRESCHOOL CHILDREN(UNIVERSITY OF AGRICULTURAL SCIENCES GKVK BANGALORE, 1999-08-30) DEVI, ROHINI; Phadnis, LeelaThesisItem Open Access DEVELOPMENT AND EVALUATION OF READY-TO-EAT (RTE) FOODS FOR THE ELDERLY(UNIVERSITY OF AGRICULTURAL SCIENCES GKVK BANGALORE, 1999-08-30) UMA, L.A.; RAO, MEERAThe research entitled Development and Evaluation of Ready-To-Eat (RTE) Foods for the Elderly was undertaken during 1995-1998 in Dharwad. Food preferences of 200 urban and rural aged including males and females was obtained using questionnaire. Based on likes and dislikes of elderly, five different RTE foods were developed and analysed for chemical composition. Standardised recipes from RTE foods were studied for shelf life for three months. The acceptability of RTE foods given for home use among 20 urban elderly was teaed. The elderly ia the present investigation followed traditional two meal pattern per day and had complaints of digestion chewing and gas formation with various foods. Elderly favoured savoury foods (55%) and fried foods (51%), but frequently purchased bakery items (91 %), Elderly opined proposed RTE foods to be-home prepared, in vermicelli form (51.56 %) with sour taste (45.83 %) and crispy texture (56.25 % ). The developed five RTE foods viz., semian, soy and greengram porridge mixes, uppama mix and arlu mix had better nutrient profile. Recipes of payasam porridges, uppama and rade had calorific values of 117 to 220 Reals per serving size. All the RTE foods had better shelf life for two to three months. Supplementation with RTE foods increased the nutrient intake among test subjects. Aralin nude followed by porridges were highly acceptable among the elderly. All the RTE foods were cost effective and thus can be included in the dietary regimen of elderly.ThesisItem Open Access DIETETIC USE OF DEHYDRATED OYSTER MUSHROOMS FOR NON-INSULIN DEPENDENT DIABETES MELLITUS AND ASSOCIATED CONDITIONS(UNIVERSITY OF AGRICULTURAL SCIENCES GKVK BANGALORE, 1999-01-29) JYOTHI, G.; Vaidehi, M.P.ThesisItem Open Access NUTRIENT COMPOSITION, ANTINUTRIENTS AND PROTEIN QUALITY OF WINGED BEAN [Psophocarpus tetragonolobus(l] DC] SEEDS(UNIVERSITY OF AGRICULTURAL SCIENCES GKVK BANGALORE, 1998-08-19) CHIMMAD, BHARATI V.; RAO, MEERAWinged bean [Psophocarpus tetragonolobus (L) DC] is an underexploited multipurpose crop. Winged bean seeds of 59 genotypes grown at ARS, Siruguppa, UAS, Dharwad were studied for their physico-chemical characteristics and nutrient composition. Thirteen genotypes were processed by soaking, decortication and pressure cooking and changes in nutrients and antinutrients assessed. Protein quality ofpresoaked pressure cooked broth retained (PPCB) seeds was assayed by protein cflicicncy ratio (PliR), digestibility coeiricicnt (DC), biological value (BV), net protein utilization (NPU) and net dietary protein calories (NOP Cal%). Significant varietal dilTcrences in physico-chemical characteristics and nutrient composition existed. Seedcoat colour varied from cream, brown, grey, mixed colours to black. Seed weight and volume positively influenced the physico-chemical characteristics. Hardseeds influenced them inversely. Mean crude protein content was 33.70%, fat 17.74, crude fiber 5.97, carbohydrate 27.75, calcium 0.24 and iron 0.14. Dhal recovery by domestic method was 59.72%. Decortication decreased the levels of crude fiber (to 0.24%), carbohydrates (27.36%) and calcium (56.64 mg) while the crude protein (37.70%), fat (22.55%), iron (4.01 mg) and calorific values (463 K Cal) increased. Concentration of antinutrients such as tannins, total free phenols, phytic acid and trypsin inliibitors varied among the genotypes and domestic processing techniques altered them. Tannins and phytic acid content increased with seed weight. Maximum reduction of tannins (47.26%) and trypsin inhibitors (59.27%) was in PPCB samples. Total free phenols were reduced maximum by decortication (57.66%) and phylates by presoaked pressure cooked broth rejected seeds (27.00%). Tannins inversely influenced the physico-chemical characteristics, while trypsin inhibitor levels did not affect them. Food intake, PER, DC, B V, NPU and NDP cal % of rats fed winged bean diet were lower than those on albumin diet. Winged bean diet did not affect rat liver and spleen weights. Thus, physico-chemical characteristics, nutrients, antinutrients varied. Pressure cooked seeds promoted rat growth.ThesisItem Open Access EFFECT OF PROCESSING AND STORAGE ON p-CAROTENE f CONTENT OF SELECTED FRUITS AND VEGETABLES(UNIVERSITY OF AGRICULTURAL SCIENCES GKVK BANGALORE, 1998-08-19) SEEMA, A.S.; Naik, Rama K.The effect of processing and preservation on p-carotene content was studied in selected fruits and vegetables. Preliminary survey results revealed that sun drying and pickling were the common methods of preserving vegetables and fruits. Open column chromatographic estimates of p-carotene (M-g/lOOg) content revealed that carrot contained highest (14,918.66) followed by green leafy vegetables (1,545.33 - 6,832.64), fruits (2,569.21 - 3,437.14), capsicum (856.65) and yam (820.76). Sulphited fruits, green leafy vegetables (GLV) and Capsicum retained higher amounts of p-carotene. Blanclied polyvinyl chloride cup packed vegetables and fruits recorded higher values for p-carotene as compared to low density polyethylene (LDPE) bag packed. Sulphited, shade dried GLV recorded significantly high p-carotene content after processing and consistently during storage. Significant reduction in P-carotene content of canned products was noticed with advancement of storage period (12 months). Brix preservation resulted in better retention of p-carotene and acceptable products. Frozen storage of vegetables and fruits resulted in 53.07 to 90.58 per cent loss of p-carotene content. However, sulphiting of vegetables and fruits enhanced the retention of P-carotene. Higher sensory scores were recorded for blanched LDPEpacked carrot, yam, sulphited LDPE packed capsicum and papaya. The p-carctene values, moisture content and rehydration ratio of GLV reduced with increasing storage period. Blanched and sulphited FLV showed lower moisture and higher rehydration ratio, respectively during storage. Rehydrated Harvi, Pundi, and Golli were highly acceptable even at 12 months of storage irrespective of the drying method. Among the processing methods, canning of carrot, and mango and shade drying of Honagone retained highest amount of p-carotene and were also acceptable. Sulphiting of fruits and vegetables was advantageous over blanching in retention of p-carotene. Packing of fruits and vegetables in LDPE aided in better retention of P~carotene as compared to PVC package.ThesisItem Open 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.ThesisItem Open 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.ThesisItem Open 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 byThesisItem Open 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.