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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 ×
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Now showing 1 - 8 of 8
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    ThesisItemOpen Access
    NUTRIENT COMPOSITION AND PHYSICO - CHEMICAL CHARACTERISTICS OF NEWLY EVOLVED DROUGHT TOLERANT GROUNDNUT [Arachis hypogaea L.) GENOTYPES
    (University of Agricultural Sciences GKVK, Banglore, 2009-08-05) SHILPA. HUCHCHANNANAVAR; Dr. Vjayalashmi , D.
    No Abstract
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    ThesisItemOpen Access
    DEVELOPMENT OF FUNCTIONAL FOOD FORMULATION FOR DIABETIC AND HYPERCHOLESTROLEMIC SUBJECTS
    (University of Agricultural Sciences GKVK, Bangalore, 2009-07-15) DEEPA, S. PATIL.; Neena, Joshi.
    Functional food formulation for diabetic and hypercholestrolemic subjects was developed. Combination of wheat, ragi, bajra, soy bean, flaxseed powder, clusterbean powder, drumstick leaves powder and amrutballi stem powder was used. Products developed were chapati, roti, dumpling and upma. All products were found acceptable by the semi-trained panel of judges (n=20). Composite mixes were subjected to chemical analysis namely macronutrient, micronutrient, antinutrients and antioxidant activity using standard protocols. A feeding trial using chapati to study the hypocholestrolemic and hypoglycemic effect was conducted. Ten subjects suffering from diabetes and hypercholestrolemia were recruited from University of Agricultural Sciences, GKVK campus for the study. Feeding trial was for one month duration. Macronutrients analysed were moisture, protein, fat, crude fiber, carbohydrate and energy. The values ranged from 5.76-6.86, 15.34-17.96, 4.33-6.33, 2.84-3.44, 64.39-66.29g and 373.23-384.19 kcal/100g respectively. Micronutrients and antinutrients analysed were calcium, phosporous, iron and zinc, tannins and phytates; the values ranged from 211.33-355.08, 275.10-368.16, 7.3-7.96, 2.46-3.52, 401-589.16, 192.75-235.26 mg/100g respectively. Significant differences were observed among the mixes. Antioxidant acivity of the formulated composite mixes ranged from 40.91-57.66%. Composite mixes were stored for three months and evaluated for microbial study. Counts for bacteria and fungi were within safe limits. The mean fasting blood glucose and mean post prandial blood glucose levels of the selected subjects showed a significant reduction at the end of the intervention period (p<0.05, initial 164.6±33.6 and final 149.0±34.2 mg/dl, P<0.01, initial 250.2±52.3 – final 182.3±36.6 mg/dl). The mean total cholesterol, triglyceride and mean low density lipoprotein levels in the beginning and end of the study period were 204.0±31.2 and 190.0±23.7 mg/dl, 233.7±124.5 and 219.0±108.5 mg/dl 119.0±33.8 and 101.0±33.1 mg/dl respectively. Thus, it may be concluded that acceptable functional food formulations can be developed with low cost and locally available ingredients which have glyco-lipemic lowering effect without compromising the nutritional composition.
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    ThesisItemOpen Access
    STANDARDIZATION OF PROCEDURE FOR LIQUID JAGGERY MAKING AND UTILIZATION FOR VALUE ADDITION
    (University of Agricultural Sciences, Bangalore, 2009-11-10) MOHANA KUMARA NAYAKA, N.; USHA, RAVINDRA.
    Production of jaggery is seasonal, therefore preservation and storage of solid jaggery become essential. Large scale storage during monsoon possess serious problem. Hence there is need for alternative procedure for production of good quality jaggery with reduced application of chemical additives. “Standardization of procedure for liquid jaggery making and utilization for value addition” was studied to increase the shelf life of jaggery as well as consumption. Five additives and two preservatives were used in different combinations to obtain good quality liquid jaggery. Assessment of physicochemical, nutritional, storage and microbial quality analysis using AOAC and other procedures. Two value added products such as Ice cream and Milk shake were developed. Liquid jaggery and value added products were evaluated for acceptability. Brix of sugar cane juice ranged from 20.70 to 22.00, pH 5.5 to 6.5 and reducing sugar 4.34 to 6.25 percent. T3 (all additives) was better clarificant followed by T4 (chakke) and T5 (Hydrose). Moisture ranged from 17.80 to 35.93, brix 14.20 to 17.43, sucrose 42.01 to 56.56, purity 73.35 to 85.87, average ash content was 3.42 percent respectively. Protein ranged from 0.36 to 0.95, CHO from 57.35 to 70.64, Energy from 241.43 to 286.24 Kcal, Calcium 72.26 to 78.00, Phosphorus 32.00 to 38.00 mg, Iron from 2.71 to 2.82mg per lOOg respectively. Overall acceptability ranged from 3.65 to 4.20, 3.75 to 4.00 and 3.55 to 3.85 in glass container at zero, 45 and 90 days of storage. Cost benefit ratio of liquid jaggery was 28.60. It could be concluded that procedure for liquid jaggery making requires least amount of chemicals. Nutritional and microbial quality showed positive trend towards extended shelf life. Therefore with little modification in processing by adopting scientific techniques, good quality liquid jaggery can be produced as a small scale enterprise as an income generating activity.
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    ThesisItemOpen Access
    NUTRITION GARDEN BY SCHOOL CHILDREN (10-13 YEARS) AND ITS IMPACT ON NUTRITION KNOWLEDGE AND DIETARY PRACTICES
    (University of Agricultural Sciences, Bangalore, 2009-07-15) SHILPA, YATNATTI; Shivaleela, H. B.
    Nutrition garden in schools are emerging as a nutrition education tool in academic settings. Fruits and vegetables are important in diet of children because they provide the body with vitamins, minerals, fiber and several phytochemicals necessary for growth, development and maintenance of health. One private school and one government school adopted by Prem Nath Agricultural Science Foundation- Bangalore (PNASF), located in Sanjaynagar, Bangalore were selected for the study and 120 children covered under the study. Majority of the children in holding the study were from 6th standard i.e. belong to 12 years age group. Boys were 58.3 per cent and girls were 41.7 per cent. Children from experimental group, from both the schools participated in nutrition programme (Nutrition education + nutrition gardening). Nutrition programme had positive impact on children attitude towards fruits and vegetables (t=7.10*) and nutrition knowledge of the experimental group (t=6.54*) compared to control group. Snake and ladder game on importance of fruits and vegetables had positive impact on improving the nutrition knowledge of school children both in control (t=11.82*) and experimental groups (t=12.63*). Intake of fruits and vegetables significantly increased after nutrition programme in case of private school boys (t=13.06*) and girls (t=3.66*). Almost all the parents were aware of their children involvement in the nutrition programme at school, and majority of them expressed their desire to grow vegetables at home. Most of the parents responded that programme had a positive impact on their children eating habits and nutrition knowledge.
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    ThesisItemOpen Access
    EVALUATION OF SUNFLOWER SEED KERNELS FOR PREPARING SHELF STABLE ADDED VALUE FOOD PRODUCTS
    (University of Agricultural Sciences, Bangalore, 2009-07-15) GOPIKA, C. MUTTAGI; Neena, Joshi
    Sunflower is a major oilseed crop in India. However, its kernels are underutilized. An evaluation of sunflower kernels was undertaken to determine their suitability for table purpose. Three varieties of sunflower namely, KBSH 44, KBSH 41 and Confectionery-1 were evaluated. The kernels were dehulled by agitating the seeds in a mixer using disc type blade. This method was found suitable for dehulling at laboratory level. Physicochemical characteristics were assessed. Five products namely, chikki, caramel, butter spicy snacks and hurigalu were standardized with sunflower either 100 per cent or 50 per cent substitution with groundnut. Groundnut was included as reference throughout the study. Shelf life of two products namely, chikki and butter were evaluated. The solubility, swelling power, water and oil absorption capacities of sunflower seeds were found to be similar to groundnut. Per 100g of sample moisture content ranged from 3.13 to 5.2g, protein 19.78 to 26.69g, crude fat 40.3 to 54.06g, energy value 555.8 to 624.43 K cal, carbohydrate content 14.72 to 27.36g, and crude fibre 2.86 to 4.30g. Ash and minerals such as calcium, phosphorous, iron and zinc ranged from 2.34 to 3.92g, 60.79 to 84.59mg, 296.7 to 670.49mg, 3.31 to 4.76mg and 2.98 to 4.05mg/100g respectively. Total sugars and tannic acid content ranged between 2.36 to 3.04g/100g and 30.91 to 44.16mg/100g. Significant difference existed between the varieties for all nutrients. Per cent free fatty acid and peroxide values were higher in groundnut and KBSH 41 compared to rest. All the products were accepted by panel of semi trained judges (n=20). Nutritional value of products improved due to addition of sunflower kernels. Stored products showed good shelf life in laminated pouches and glass jar. Peroxide value and free fatty acid content of stored products were within the safe value.
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    ThesisItemOpen Access
    NUTRITIONAL EVALUATION AND GLYCEMIC INDEX OF SELECTED VARIETIES OF MULBERRY LEAVES
    (University of Agricultural Sciences, Bangalore, 2009-07-15) SHWETA, ISLAMPURE; NEENA, JOSHI
    Mulberry leaves are available abundantly but they are not used in the local diets. Nutritional evaluation of selected varieties of mulberry leaves, development of value added products and sensory evaluation of developed products and glycemic index of a selected product was assessed. The macro nutrients, micro nutrients, and others like total sugars, oxalates and tannins were estimated. The mean protein, total lipids, crude fibre, carbohydrate and energy values were 25.66g/100g (20.50 to 30.87g/100g), 2.92g/100g (2.03 to 3.43g/100g), 11.91g/100g (9.41 to 14.94g/100g), 41.01g/100g (31.81 to 46.95g/100g) and 288.25Kcal/100g (277 to 294.88Kcal/100g) respectively in dried mulberry leaf powder. The mean values for ash, calcium, phosphorous, ascorbic acid, β- carotene, total sugars, oxalate and tannin content of mulberry varieties were 13.00g/100g (11.19 to 15.18g/100g), 353.91mg/100g (168.33 to 561.66mg/100g), 8.13mg/100g (4.6 to 12.90mg/100g), 182.47mg/100g (133.33 to 216.66mg/100g), 5324μg/100g, 11.24g/100g (5.0 to 15.66g/100g), 32.04mg/100g (27.15 to 39.95mg/100g) and 8.87mg/100g (4.99 to 15.18mg/100g) respectively. The mean in vitro protein digestibility of mulberry powder was 88.70 percent (66.13 to 99.68 percent). in vitro carbohydrate digestibility of different varieties differed significantly. Four products were developed namely, chapathi mix, papad, khakra and chutney powder. The mulberry and spinach (control) powder was incorporated at 2 and 5 percent level. Sensory scores of the products revealed that products were well accepted and had higher micro nutrient content. Microbial load for chapathi mix was low. Storage up to two months did not show any deterioration in sensory characters. Glycemic index of chapathi mix with mulberry leaf powder incorporation at 5 percent was 93.66. Thus, mulberry leaf powder was found to be an excellent source of nutrients and may be used as a low cost nutritional adjuvant in daily diets.
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    ThesisItemOpen Access
    EFFECT OF DIFFERENT TREATMENTS ON THE QUALITY OF DEHYDRATED TOMATO
    (University of Agricultural Sciences GKVK, Bangalore, 2009-08-25) PUSHPA, K.; NEENA, JOSHI.
    Tomato (Lycopersicon esculentum Mill) is the second largest vegetable crop in India. Dehydration of tomato is gaining importance for its use in culinary purposes and nutritional benefits. Tomato variety Vybhav was evaluated to study the effect of different treatments on quality characteristics of tomato. Preliminary screening was done to select eight pretreatments out of 26 pretreatments based on sensory attributes. Pretreated tomato slices were dried under two conditions viz. mechanical drying (oven drying and biomass drying) and sun drying (sun drying on netted steel plates covering with muslin cloth and sun drying on netted frames covering with muslin cloth). Drying characteristics such as drying rate and physical characteristics such as rehydration ratio, shrinkage and color of dried tomato slices were assessed. Chemical attributes of the dried tomato slices such as proximate principles, lycopene content, ascorbic acid and minerals were analyzed. Organoleptic profiling of the different types of pretreated and dried tomato slices was performed. Selected types of dry tomato slices were evaluated for changes in moisture, lycopene, ascorbic acid content and color during storage for a period of two months - two packaging material (HDPE and laminated foil) and two packaging conditions (ordinary and vacuum). The results revealed that the tomato slices subjected to different pretreatments showed significant dewatering. Thus, Pretreatments help in reducing the duration of drying and produce a good quality tomato product. Duration of drying was least in hot air oven drying method when compared to sun drying and biomass drying. The chemical composition of different pretreated tomato samples varied significantly. Dried tomato slices were found to have significant amounts of protein, calcium, iron, ascorbic acid and lycopene contents. The dried tomato could be stored up to a period of one month at room temperature. Except two pretreatments all the pretreated samples had good overall acceptability.
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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