Thumbnail Image

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.

Browse

2000 - 2009115
Reset filters
Subject: Food and Nutrition × End date: 2009 × Start date: 2000 × Type: Thesis ×
Reset filters

Search Results

Now showing 1 - 9 of 115
  • Thumbnail Image
    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.
  • Thumbnail Image
    ThesisItemOpen 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.
  • Thumbnail Image
    ThesisItemOpen Access
    UTILIZATION OF WHEY PROTEIN CONCENTRATE (WPC) IN RAGI (Eleusine coracana ) AND WHEAT (Triticum aestivum) BASED PRODUCTS
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK BANGALORE, 2000-10-24) TRIPATHY, SUCHITRA; Vijayalakshmi, D.
  • Thumbnail Image
    ThesisItemOpen 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.
  • Thumbnail Image
    ThesisItemOpen Access
    EVALUATION OF CASHEW APPLE (Anacardium ocddentakL.) VARIETIES FOR PRODUCT DEVELOPMENT
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK BANGALORE, 2000-06-23) ROOPA, . J.; VAIDEHI, Dr.M.P.
  • Thumbnail Image
    ThesisItemOpen Access
    RICEBEAN (Vigna umbellata) BASED PRODUCTS AND THEIR ACCEPTABILITY
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK BANGALORE, 2000-01-12) SHAMSHAD BEGUM, S.; ANNAPURNA, M.L.
  • Thumbnail Image
    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.
  • Thumbnail Image
    ThesisItemOpen Access
    ROLE OF INFORMATION, EDUCATION AND COMMUNICATION IN CONTROL OF IRON DEFICIENCY ANAEMIA
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK BANGALORE, 2000-02-28) VBDYA, K.; Nath, Kamal G.
  • Thumbnail Image
    ThesisItemOpen 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.