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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: 2009 × Start date: 2009 × Thesis Type: Ph.D ×
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    ThesisItemOpen Access
    ENTREPRENEURSHIP DEVELOPMENT THROUGH VALUE ADDED PRODUCTS FROM SOYA
    (University of Agricultural Sciences GKVK, Bangalore, 2009-09-23) VEENA, B.; SUNANDA, SHARAN.
    Soybean (Glycine max (L)) for long time known as one of the principal food crops and has paramount importance in Indian agriculture and oil industry. An investigation was undertaken to standardize the procedure of processing and value addition of traditional products by incorporating soybean, packaging and shelf-life nature of the selected products and nutritional composition was studied. Value added products such as hurigaalu, multimix, multimix laddu, chutney powder, papad, vermicelli and noodles were standardized. Organoleptic study revealed that soy incorporation of multimix and papad at 40 per cent, soy hurigaalu, vermicelli and noodles at 30 per cent each and multi mix laddu at 20 per cent were well accepted. Shelf life study of selected products stored in steel box had good keeping quality. Production and selling cost of multimix laddu was highest at Rs 300/Kg and least was for multi mix at Rs 60/Kg. Processing treatments like roasting decreased nutrients composition of soy flour than germination. Moisture content of noodles was found to be highest at 10.4mg /100g among the products. Papad had highest protein (31.4g/100g), ash (9.1g/100g), and crude fibre (2.2g/100g). Products stored in polyethylene covers showed slightly higher microbial load compared to other products. For entrepreneurship development of soy products, 338 women participants from 11 villages of Mandya district were trained for a period of two to three consecutive days at KVK, VC Farm Mandya. Results of impact study on entrepreneurship development showed that majority belonged to agriculture. There was increase in knowledge component of trainees after training programme. Out of 338 women trained, 83 women had taken up entrepreneurial activities and they earned mean income in the range of Rs 20 to 118/person/month. Noticeable improvements were observed in solving personal, social and marketing problems after training programme. These women also expressed several problems such as lack of co-operation and looking after their family members, age related problems and financial problems to start entrepreneurship