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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 × End date: 2007 × Start date: 2007 × Type: Thesis × Thesis Type: Ph.D ×
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    ThesisItemOpen Access
    IMPACT ASSESSMENT OF IRRIGATION ON CROPPING PATTERN, FOOD AND NUTRITION SECURITY AT MACRO AND MICRO LEVEL IN GHATAPRABHA- MALAPRABHA COMMAND AREA
    (University of Agricultural Sciences GKVK, Banglore, 2007-08-30) ANITA, B. HANJI; PUSHPA, BHARATI
    NO Abstract
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    ThesisItemOpen Access
    .DEVELOPMENT OF ENTERAL FORMULATIONS FROM NATURAL SOURCES INTENDED TO ENHANCE IMMUNE STATUS
    (University of Agricultural Sciences GKVK, Banglore, 2007-02-28) DHRUTI, BAL; KAMAL, G. NATH
    Nutri tion has profound effects on immunity. Several nutrients have been shown to influence immunologic and inflammatory responses in humans. Currently, the interest is focused on the role of specific dietary components that could influence the immune status of the body. These immuno nutrients comprises mainly essential amino acids, micronutrients like zinc , selenium, iron, bet a-carotene , lycopene and n3 fatty acids. These nutrients enha nce cellular immunity, modul ate tumour cell metab olism and cytoki ne production, augment lymphocyte and macrophage proliferation 111 the immunocompromised subjects. But unfortunately, the formulations that present in the market with such an immunonutrient composition are usua lly expensive. As an alterna tive to it the present study aims at developing two form ulations using natural produce namely carrots and tomatoes as a source of antioxidants like beta-carotene and lycopene respectively.Soyprotein isolates (SPI) and Whey protei n concentrate(WPC) were used as source of proteins. WPC being rich in semi-essential amino acid cysteine also supplements to the immune enhancing properties of the formulation. The formulations will provide17-18g protein, 5g fat and around 400kcal per 100g.The micronutrient composition of the formulations are: 5-7mg zinc, 250-31Omg calcium and 100-190mg magnesium per 100g.The cost of these formu lations are comparatively cheaper than those available in the market and will be equally effective in enhancing the immune status in the immunocompromised subjects.
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    ThesisItemOpen Access
    NUTRITIONAL PROFilE AND ANTIOXIDANT MICRONUTRIENT PRESCRIPTIVE APPROACH TOWARDS OESOPHAGEAll ORAL CANCER PATIENTS
    (University of Agricultural Sciences GKVK, Banglore, 2007-01-06) PRATIMA, C. BILEHAL; RAMA K., NAIK
    oesophageal cancer patients, oral precancerous patients. With matched , control. Further the efficacy of antioxidant chemoprevention in initiation, promotion and progression phase of carcinogenesis and n u tritional support system in cancer patients was studied, The mean intake of nutrients and micronutrients were significantly lower in oral cancer compared to matched control and oesophageal cancer except for thiamine and riboflavin. The relative risk was higher with low intake of fruits, green leafy vegetable, other vegetable, milk and milk products in both the cancer groups. The circulating micronutrient level were significantly lower in cancer group compared to control group except for magnesium. The relative risk was higher with tobacco and alcohol in oesophageal and oral cancer. Higher percentage of precancerous patients had poor quality of diet. Higher relative risk was noticed with ~-carotene, ascorbic acid and zinc intake. The mean body weight and food intake of animals in carcinogen control group were significantly lower compared to other group. The antioxidant enzyme levels were significantly higher with antioxidant treatment group compared to carcinogen control. The carcinogen control group animals reported malignancy histopathologically whereas the treatment group animals were in preneoplastic stage. The relative risk for precancerous was higher with green leafy and other vegetables. After supplementation with synthetic antioxidant micronutrient combinations Antoxid for 6 months significant increase' in serum retinol level was recorded. About 40 per cent complete regression of oral leukoplakia and 60 per cent partial regression was observed in Antoxid intervention group. Low cost kitchen based enteral food was formulated with malted grains, soy flour, pulse, skim milk powder and dehydrated carrot powder, enriched with conditionally essential nutrients and immunomodulators. The formula was well accepted and tolerated by patients without any serious discomfort. There was improvement -with body weight and other biochemical parameters on administration of food for 30-45 days of enteral feeding on post operative patients
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    ThesisItemOpen Access
    NUTRITIONAL AND MICROBIAL QUALITY OF STREET FOODS AND DEVELOPMENT OF EDUCATIONAL MODULE FOR FOOD HANDLERS
    (University of Agricultural Sciences GKVK, Banglore, 2007-01-06) KAMALABAI S, .KOODAGI; RAMA K., NAIK
    ABSTRACT Dr. RAMA K. NAIK MAJOR ADVISOR Street foods with substantial amounts of nutrient contribution, are subject to deteriorate in the quality by microbial contamination due to unhygienic handling of food, Hence, the present investigation on nutritional and microbial quality of street foods and development of educational module for food handlers was carried out in Dharwad city. The market survey revealed that different types of popular street foods vended in thickly populated areas varied in cost and serving size. The consumers preferred these foods due to convenience, variety, better taste, low cost and freshness. The hygienic practices adopted by vendors especially personal and environmental were far from satisfactory. The nutrient contribution of street foods varied depending upon the cost, serving size and composition. The per serving of sweet items supplied more energy followed by non-vegetarian foods and least from fast foods. The protein and fat content of non-vegetarian foods was more followed by fried foods, while cereal foods supplied the least. The carbohydrate content of sweet items was more followed by fried foods and lowest from non-vegetarian foods. The fried and fast foods supplied more fibre and non-vegetarian and sweet items supplied less fibre in the group
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    ThesisItemOpen Access
    PHYSICO-CHEMICAL CHARACTERISTICS AND DEVELOPMENT OF VALUE ADDED PRODUCTS FROM LITTLE MILLET {Panicum miliare L.)
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BANGALORE, 2007-10-09) RAVINDRA, USHA; VIJAYAKUMARl, J.
    Little millet {Panicum miliare L.) is grown throughout India and consumed as cooked rice. Study on Physico-chemical characteristics and development of value added products from little millet {Panicum miliare L.) was undertaken to increase millet consumption. Eight prelreatmental interventions, provender mill and rubber roll sheller were used for dehusking to obtain rice. Cooking, physico-chemical, nutritional, phytochemical, storage quality and texture analysis were done using AOAC and other standard procedures. Eighteen products were standardized after sensory evaluation and economics of processing of little millet into rice was calculated. Brown rice obtained using rubber roll sheller. Provender mill gave higher dehusking efficiency (82.53 per cent). Parboiling and steaming of grains before milling increased dehusking, milling efficiency and head rice yield. Cost incurred to convert one kg. millet into rice was Rs. 0.23 (provender mill) and Rs. 8.65 (rubber roll sheller). Cooking time of processed rice 6.01 - 9.67 min. Moisture 5.77 to 11.38%, protein 9.80 to 12.49g, energy 332.26 to 382.41kcal, fat, ash, crude fibre and carbohydrate were 2.87 to 5.09, 0.98 to 4.78; 0.49 to 8.72 and 62.25 to 76.59g respectively. Calcium 18 to 26mg, phosphorus 215 to 232mg, iron 3.00 to 10.50mg, potassiuml23 to IBlmg, sodium 6.3 to 7.8rag, zinc 2.63 to 4.20mg, copper 0.6 to 1.60mg and silicon 0.07 to 0.19 mg/lOOg. Bioaccessibility of iron 7.70 to 14.23mg% and total dietary fibre 9.22 tol7.46g. Pearl pet bottle proved better storage material. Thirty to hundred percent incorporation of millet flour and rice for vermicelli, pasta products, pakoda, dosa, masala roti, papad, rich biscuits, laddoo, chikki, kodubale and masala vada were well accepted (4.00 to 4.42) on five point hedonic scale. The study demonstrated many opportunities towards development of diversified foods for household consumption and income generation.