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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 DEVELOPMENT OF PRODUCTS FROM FRESHWATER PRAWN (Macrohrachium rosenbergii) AND STUDIES ON THEIR ACCEPTABILITY(UNIVERSITY OF AGRICULTURAL SCIENCES GKVK BANGALORE, 2001-03-13) MOHAN BABU, B. A.; Nath, Dr. Kamal G.ThesisItem Open Access AGRICULTURAL DEVELOPMENT IN RAINFED AREAS AND ITS IMPACT ON NUTRITIONAL STATUS OF PRE-SCHOOL CHILDREN IN HONNALI TALUK OF DAVANAGERE DISTRICT, KARNATAKA(UNIVERSITY OF AGRICULTURAL SCIENCES GKVK BANGALORE, 2001-02-03) SHEKHARA NAIK, R.; MUSHTARI BEGUM, J.ThesisItem Open Access SUITABILITY OF DICOCCUM WHEAT PASTA AS CARBOHYDRATE LOADING FOR LONG DISTANCE RUNNERS(UNIVERSITY OF AGRICULTURAL SCIENCES GKVK BANGALORE, 2001-08-10) KAVITHA, D. S.; YENAGI, NIRMALA B.A study was conducted to assess the nutritional knowledge,attitude and dietary practices of athletes of Dharwad city. The carbohydrate profile of pasta products and suitability of Dicoccum wheat as carbohydrate loading for long distance runners was tested. The nutritional status of athletes was assessed by anthropometry and food adequacy, while knowledge,attitudes and practices by questionnaire method. The proximate principles and carbohydrate profile of Durum and Dicoccum wheat pasta products was analysed by standard procedures. Durum and Dicoccum pasta products were given as test foods for carbohydrate loading and endurance capacity of athletes was tested by running and cycling in comparison with the normal diet. The results revealed that the anthropometric measurements like height,weight,mid-arm circumference and chest circumference of males were higher than females while fat fold thickness of females were higher when compared with ICMR standards on all India basis and lesser when compared with African athletes. The food adequacy was higher in males compared to females. Nearly 60 per cent of the athletes had moderate knowledge about nutrition. Favourable attitudes was found in 56 per cent of athletes and about 53 per cent of athletes had satisfactory food practices. Dicoccum wheat vermicelli had a higher protein content and complex carbohydrates compared to durum wheat vermicelli. The percentage of starch and sugars was higher in durum wheat, where as higher proportion of total dietary fibre was found in dicoccum wheat pasta product. The endurance capacity of durum and dicoccum wheat vermicelli fed trial was significantly higher compared to normal diet. Further, dicoccum wheat vermicelli fed trial had shown an improvement over durum trial. Athletic performance can be improved by imparting better nutrition knowledge. Dicoccum wheat which is superior in protein and complex carbohydrate can be recomended as an energy food for athletes.ThesisItem Open Access PHYSICO-CHEMICAL CHARACTERISTICS OF BER VARIETIES AND VALUE ADDITION(UNIVERSITY OF AGRICULTURAL SCIENCES GKVK BANGALORE, 2001-08-10) SHOBHA, D.; BHARATI, PUSHPAA study was conducted during 1998-99 on physiochemical characteristics of ber varieties and value addition. The five varieties viz., Umran, Sanuar-2, Gola, Seb, Kadaka obtained from the Department of Horticulture, Regional Station, Raichur, University of Agricultural Sciences, Dharwad, were evaluated for physical, chemical and organoleptic quality. The variety Umran was further utilized to develop value added products. The developed products were observed for growth of microorganisms, chemical changes and acceptability during storage. The variety seb was superior in breadth (3.29 cm), weight (24.00 g), volume (22 ml/F), pulp (22.60 g), seed (1.40 g] and iron (1.90 mg), compared to other varieties studied. Significantly higher amounts of acidity (0.21%), ascorbic acid (169.33 mg), p-carotene (150.41 pg) and phosphorus (71.61 mg) were found in the variety gola, while the variety Kadaka had higher amounts of calcium (59.80 mg). The variety Umran was better accepted (3.0) for fresh consumption with higher total (19.03%). reducing [5.24%) and non-reducing (13.78%) sugars. Chips prepared with peeled ber fruits after treating with eight per cent salt and one per cent potassium metabisulphate were scored between highly acceptable and acceptable, throughout five month storage period. Ber rings having acceptable sweetness could be produced with 75 per cent sugar for 60 hours of steeping. The sugar syrup (osmotic exudate) obtained after the separation of rings, when diluted with four parts of water was found to be ideal for RTS and was scored between highly acceptable and acceptable throughout five month storage period. Ber burfi prepared with 75 per cent sugar, ten per cent vanaspathi and skimmilk powder. 0.25 per cent citric acid and salt were found to be acceptable, without any visual growth of microorganisms throughout five week storage period. Vinegar based ber pickle was better accepted than lemon based pickle. Of the 150 consumers, 92.60 per cent liked osmotic exudate of ber, followed by chips (75.3°o) and burfi (73.3°o) while vinegar based pickle was liked by minimum percentage of consumers (40.0°o).ThesisItem Open Access NUTRITIONAL PROFILE OF INSTITUTIONALISED AND FREE LIVING ELDERLY(UNIVERSITY OF AGRICULTURAL SCIENCES GKVK BANGALORE, 2001-08-10) BILEHAL, PRATIMA C.; NAIk, RAMA K.The present investigation was undertaken during 1998-99. Thirty existing institutionalised elderly (15 male, 15 female) of available three old age homes from Belgaum, Dharwad and Hubli were selected. Equal number of free living elderly were matched with respect to age and gender. The information on old age home settings, background and life style were collected by structured proforma. Information on consumption of food and dietary habits was recorded using 24 hour recall method. The RDA for Indian sedentary adult were used for computing the adequacy of nutrients. Anthropometric measurements were recorded. Body Mass Index (BMI) was computed. The nutritional deficiency symptoms was assessed, metabolic disorders and diseases, morbidity pattern, age related health problems were assessed using questionnaire. Health related parameters viz., blood pressure, pulse and heart rates were recorded. The bloodglucose, lipid profile and urine urea levels were estimated by SPAN diagnostic kits. Haemoglobin by cyanomethaemoglobin method. The results revealed that, maximum of (56.6%) institutionalised elderly were without self income and were staying in missionaries and government homes (80%). Smoking, tobacco consumption and sdcoholism were prevalent among institutional group. The mean per cent adequacy of all nutrients were significantly lower among institutional elderly and intakes of protein, calcium, niacin met above 90, energy, fat, thiamine met between 80-90, riboflavin was between 70-80 and iron adequacy was below 70 per cent of requirement. The anthropometric measurements were significantly higher among free living elderly. Thirty nine and 30 per cent of institutional and free living elderly belonged to CED and obese category respectively. Mottled enamel was most prevalent symptom. Poor vision was most common age related health problem. Thirty three per cent of institutionalised elderly reported hypertension followed by digestive disorder and heart disease (23,3%), diabetes and piles (20%), asthma and arthritis (13.3%). All the instutitionalised elderly were moderately anaemic. The glucose and lipid concentration were within the normal range, lipid profile being higher in free living group. Elderly reported higher urine urea values.ThesisItem Open Access STANDARDIZATION AND QUALITY EVALUATION OF TRADITIONAL READY-TO-EAT MADELI FROM SELECTED WHEAT SPECIES(UNIVERSITY OF AGRICULTURAL SCIENCES GKVK BANGALORE, 2001-08-10) PATTAN, NEETA J.; YENAGI, NIRMALA B.The present day economic scenario, emerging globalisation and growing consumarism have fast changed the perception of food. Today the consumer is looking for food of convenience, culturally accepted, high quality and of longer shelf-life. The present study was undertaken to standardize the method of traditional ready-to-eat Madeli preparation and its quality evaluation, prepared from selected wheat species, for commercial exploitation. Madeli is a sweet product prepared from baked chapati powder and jaggery. A household survey was done to know the traditional method of preparation of Madeli and its use. The product standardized for method of preparation, ingredients used and their proportion by organoleptic evaluation, was evaluated for nutritional, functional, microbiological, organoleptical and storage qualities, prepared from selected wheat species. There was variation in the method of preparation and use of ingredients and their proportion among the households. Madeli prepared from raw ingredients of wheat and bengal gram dhal in 80:20 proportion and addition of jaggeiy in 60:40 to raw Madeli mix, was ideal method for traditional preparation. Madeli of dicoccum wheat was rich in protein, ash and crude fibre, whereas the durum wheat Madeli had the highest fat content. The total carbohydrate content was maximum in bread wheat Madeli. Both in vitro protein and carbohydrate digestebilities were high in durum wheat Madeli and low in dicoccum wheat Madeli. Maximum swelling power, per cent solubility and viscosity was in bread wheat Madeli. Durum wheat Madeli was highly acceptable for appearance and texture, whereas the dicoccum wheat Madeli scored the highest for colour and taste. The lowest micorbial load was observed in dicoccum wheat Madeli. Higher moisture, peroxide value and free fatty acids were observed in samples stored in polythene cover than in aluminium box. The dicoccum wheat Madeli stored in aluminium box had the maximum shelf-life of 35 days among the products.ThesisItem Open Access STUDIES ON UTILIZATION, PHYSICO-CHEMICAL CHARACTERISTICS AND VALUE ADDITION OF SELECTED UNDEREXPLOITED FRUITS OF WESTERN GHATS(UNIVERSITY OF AGRICULTURAL SCIENCES GKVK BANGALORE, 2001-08-10) BANAHATTI, MANJULA B.; CHIMMAD, BHARATIThesisItem Open Access QUALITATIVE AND QUANTITATIVE CHANGES OF FATS AFTER DEEP-FAT-FRYING OF THE TRADITIONAL PRODUCTS(UNIVERSITY OF AGRICULTURAL SCIENCES GKVK BANGALORE, 2001-08-10) MADHAVI, B.; KASTURI BA, B.The investigation on qualitative and quantitative parameters of different types of fats were analysed after deep-fat-frying the traditional products for consecutive five times. Groundnut, safflower and sunflower oils were selected for the study based on the survey. Pajm oil was selected, since it was distributed in public distribution service. A blend of sunflower and groundnut oils in 50 : 50 proportion was selected based on smoking point. The four products (pwne, jowarvada, kandabajji and urdvada) were also selected based on the survey, prepared from cereals and pulses. The qualitative parameters viz., acjd, peroxide and iodine values and the quantitative parameters viz., absorption of oil, viscosity were analysed. The results revealed that, the acid value increased along with increase in number of fryings In all the oils, irrespective of the products. But, the percent increase of acid value was high in sunflower oil when both cereal and pulse products were fried. The peroxide value also increased in all the oils, irrespective of the products. But, the percent increase of peroxide value was high in groundnut and palm oils when cereal and pulse products were fried, respectively. As the number of fryings increased, the iodine value decreased in all the oils, irrespective of the products. But, the decrease of iodine value was hjgh in safflower and palm oils when cereal and pulse products were fried, respectively. The absorption of oil by the products and the viscosity of the oils increased significantly as the number of fryings increased. The organoleptic evaluation of the puries, jowar vada, kandabhajji and urdvada revealed that, they can be fried upto two fryings consecutively without affecting colour, texture, taste, aroma and over-allacceptability. Based on the qualitative, quantitative and sensory parameters, the blend was more acceptable for all the products when fried for consecutive five times.ThesisItem Open Access COMPARATIVE STUDY ON PROTEIN AND STORAGE QUALITY OF SUPPLEMENTED UPPUMA OF DICOCCUM AND DURUM WHEAT(UNIVERSITY OF AGRICULTURAL SCIENCES GKVK BANGALORE, 2001-08-10) ANNAPURNA, K.; YENAGI, NIRMALA B.Dicoccum wheat (Triticum dicoccum, Schrank, Suhulb) is gaining recognition by the scientific community due to its inherent quality characteristics. At the same time, the increasing demand for healthy foods has increased the demand this wheat due to its superior nutritional quality. This wheat having good semolina recovery was studied for protein quality of uppuma in comparison with commercial durum semolina in order to utilise it as a locally available nutri-dense food for combating malnutrition. Quality of dicoccum semolina and uppuma protein was assessed chemically for proximate composition, in vitro protein digestibility and biologically by animal studies following standard procedures. Improved protein quality of dicoccum semolina by supplementation of other vegetable proteins was also assessed for nutrient composition, evaluated by human studies for its acceptability and improvement in nutritional status after short-term feeding trial. Dicoccum semolina, uppuma and supplemented uppuma provided higher protein, ash and crude fibre than durum. Biologically, dicoccum semolina protein was superior in protein efficiency ratio, feed efficiency ratio, net protein ratio and with better biological value and net protein utilisation. In vitro protein digestibility was maximum in durum uppuma followed by supplemented dicoccum and dicoccum uppuma. Improvement in anthropometric parameters was maximum in supplemented dicoccum uppuma fed children followed by dicoccum and durum uppuma even though acceptance and improvement in haemoglobin level was higher in durum uppuma fed children. During storage, increase in moisture, free fatty acid contents was lower in dicoccum uppuma mix. Organoleptically, dicoccum uppuma mix was acceptable up to 10 weeks compared to eight weeks of durum.