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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 UTILIZATION OF BUTTERMILK AND WHEY FOR VALUE ADDITION IN BAKERY PRODUCTS(University of Agricultural Sciences GKVK, Banglore, 2012-11-05) ELNAZ SADEGHIAN, LODERICHEH; Dr. NEENA JOSHIWhey and buttermilk are nutritional by-products of dairy industry. Utilization of buttermilk and whey as a functional ingredients, to add value to selected bakery products (cake, bread and cookie) was explored. Effect of replacement of liquid portion in traditional recipes with whey and buttermilk at different levels (50%, 75% and 100%) on physico-chemical, organoleptic, storage and nutritional property of products were investigated. Substitution of whey and buttermilk brought about an improvement in physical characteristics such as volume, specific volume, spread factor, height in the baked products such as cake, bread and cookie. Organoleptic characteristics, color of crust, moth feel improved with substitution of whey and buttermilk. Cake and bread with substitution of whey and buttermilk retained moisture more effectively during storage compared with control. The stored products prepared with whey and buttermilk were more acceptable than control. Microbial analysis indicated that substitution of whey and buttermilk did not have effect on shelf life of baked products. Utilization of whey and buttermilk in liquid form improved nutritional composition of baked products marginally, specially micronutrients. Best level of substitution was 75% for cake, 50% for bread and 100% for cookie Thus, it may be concluded that based on physical, organoleptic, storage and nutritional characteristics utilization of buttermilk and whey for value addition in bakery products offers advantage over the traditional products.ThesisItem Open Access NUTRITIONAL COMPOSITION OF SELECTED NIGER SEED VARIETIES(University of Agricultural Sciences GKVK, Banglore, 2010-08-01) SAVITRI, S. BYADAGI; K. GeethaNo AbstractThesisItem Open Access NUTRIENT COMPOSITION AND SENSORY CHARACTERISTICS OF SELECTED VEGETABLE SOYBEAN (Glycin max [L.] Merrill) GENOTYPES(University of Agricultural Sciences GKVK, Banglore, 2010-07-30) ZOHREH, SALMANI; VIJAYALAKSHMI, . DNo AbstractThesisItem Open Access HEALTH AND NUTRITIONAL STATUS OF MALE INDUSTRIAL WORKERS IN BANGALORE CITY(UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2015-09-20) HARISH, N; Shivaleela, H.BNon Communicable Diseases (NCD’s) are emerging as the leading causes of death in the country affecting productivity. Hence the present study on “Health and Nutritional status of male industrial workers in Bangalore city” was conducted in the year 2012-13 in Bharath Heavy Electronics Limited (BHEL), Bangalore. The study covered 100 male industrial workers comprising 32 sedentary, 32 moderate and 36 heavy industrial workers. Information on socio-economic background, food habits, food consumption pattern, dietary intake, anthropometric measurements, incidence of NCD’s and knowledge, attitude and practice of food consumption was recorded. Present study revealed that, majority of the subjects was in the age group 25-50 years. Cent per cent of the heavy workers consumed four meals per day, 91.7 per cent of heavy workers were non vegetarians, the mean height of the workers was 165- 170 cm and mean weight ranges from 67- 71.1kg in sedentary workers. Overall, 56 per cent of the workers were overweight. Among that, 65 per cent were moderate workers and 50 per cent were sedentary workers. Blood sugar level revealed that 43.75 per cent of sedentary and 31.25 per cent of moderate workers were diabetic. Forty eight per cent of the workers belonged to stage-1 hypertension of which 50 per cent were sedentary workers. Based on the results, it could be inferred that 65 per cent of the workers had poor knowledge. Hence, more care need to be taken to manage the diabetes and hypertension through education, diet and healthy lifestyle to improve the productivity of the employees.ThesisItem Open Access DEVELOPMENT OF SHELF STABLE FERMENTED VEGETABLE PRODUCTS(UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2015-08-07) DEEPA, L.; Vijayalaxmi, K. GSauerkraut is a traditional fermented vegetable food made from cut and salted cabbage. In the present study sauerkraut like fermented products using indigenous vegetables like Bitter gourd (BGS), Drumstick leaves (DLS), Chakramuni leaves (CLS) and Gogu leaves (GLS) were developed. Control sauerkraut was standardized with 100 % cabbage. Experimental sauerkrauts were standardized using vegetables in different proportions (5 %, 25 % and 50 %) with cabbage. Among the variations, sauerkraut with 75 % cabbage + 25 % vegetable combination was selected for further study. Scores for the developed fermented products were in the range of “liked slightly to liked moderately”. Two sauerkraut samples (DLS and BGS) were incorporated in fillings and were accepted up to 50% for chapathi rolls and up to 25 % for stuffed breads. Colour of all combinations of sauerkrauts ranged with the hue of yellow, yield ranged between 2.81 to 2.93 per cent and toughness ranged from 44.65 to 45.60. Nutritional analysis of sauerkraut combinations showed that CLS had higher content of protein (1.85 g/100 g), fat (1.02 g/100 g) and energy (36.03 Kcal/ 100 g). Total ash and crude fibre were found higher in DLS. The calcium, iron and zinc composition of sauerkraut ranged from 30.90 to 102.00 mg/100 g, 0.93 to 1.12 mg/100 g and 0.28 to 0.39 mg/100 g per gram respectively. Vitamin C and vitamin B12 were found higher in CLS and BGS respectively. Storage study results revealed that the developed fermented products can be successfully stored for twenty one days at room temperature. Thus, shelf- stable as well as acceptable value added products can be developed from vegetables by fermentation.ThesisItem Open Access DEVELOPMENT OF VALUE ADDED PRODUCTS FROM BITTER GOURD(UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2015-07-10) DEEPA, J.; Revanna, M L.Bitter gourd (Momordica charantia) is a vegetable contains 92.4 g moisture, protein 1.6 g, fat 1 g, minerals 0.8 g, crude fibre 0.8 g, carbohydrate 4.2 g, energy 25 kcal, calcium 20 mg, iron 0.61 mg, sodium 2.4 mg, potassium 171 mg and zinc 0.39 mg/ 100 g. It also contains anti nutrient like phytate. The characteristic bitter taste of bitter gourd is due to the bitter principle ‘Momordicin’. In the present investigation the effect of processing on the nutrient and anti-nutrient composition on bitter gourd were analyzed. Processing methods like dehydration, roasting and soaking were employed. The yield of the bitter gourd sample after different processing methods like dehydration 5.6 g, roasting 5.0 g and soaking 6.0/100 g. The results revealed that there was a significant difference between different processing methods of bitter gourd. Soaking increased protein, fat, crude fibre, calcium, potassium, iron, sodium, copper, manganese and zinc content when compared to other processing methods. Soaking was best method which reduced antinutrient considerably. Four products were developed by incorporating at different levels of bitter gourd (powder and raw) namely biscuits, ribbons, butter milk and cutlet. Sensory scores of the products revealed that products were well accepted and had higher nutrient content. Shelf life study revealed that the microbial load of developed products were within safe limits. Thus, bitter gourd has lot of health benefits with good nutritional value but it is not consumed extensively due to its bitterness, the processing methods improved nutrients. Hence, products can be developed by using bitter gourd.ThesisItem Open Access NUTRITIONAL COMPOSITION OF WHITE FINGER MILLET VARIETIES AND ITS VALUE ADDITION(UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2015-07-14) SNEHA, SHIGIHALLI; Usha, RavindraFinger millet stands unique among the small millets because of its superior nutritional contents. In the present investigation thirteen white finger millet varieties and one check (brown) variety were procured from AICSMIP Bengaluru and were analysed for physico-functional, nutrient, antinutrients and bioavailability of iron and calcium. Significant difference existed among the varieties for 1000 seed weight and volume (2.41-3.73 g and 3.12-3.83 ml), hydration capacity (0.61-0.75), swelling capacity, swelling index (1.32-1.89 and 0.40-0.56) bulk density and specific gravity (0.69-0.81 g/ml and 1.04-1.83). Functional characteristics-bulk density (0.70-0.86 g/ml), water and oil absorption capacity (1.30-1.83 and 1.03-2.00 ml/g), emulsification value (0.40-0.59 ml/g) swelling capacity and soluble index differed significantly. Nutrient composition such as moisture, protein, fat, crude fibre, carbohydrate and energy varied from 7.45 to 9.50 per cent, 6.76 to 12.87, 1.30 to 2.70, 2.80 to 3.33, 69.26 to 78.66 g/100 g and 346 to 358 kcal /100 g respectively. The micronutrients such as iron, calcium and zinc ranged between 2.90-9.37, 219- 426 and 2.56-6.86 mg/100 g respectively.OUAT-2 recorded highest iron (9.37 mg) and zinc (6.86 mg) while JWM-1 recorded highest calcium (426 mg). Processing methods significantly reduced the phytic acid, however successive decline was observed with increase in interval of soaking, malting and popping. Among the varieties, KMR 344 recorded significantly lowest phytic acid in all processing methods employed except for popping (GE6834-1).Among processing methods, malting significantly increased the per cent bioavailable iron (DHWFM 11-3) and calcium (KMR 344). Malt developed from KMR 344 and pop mix from GE 6834-1 received highest scores for organoleptic properties.ThesisItem Open Access PROCESSING AND NUTRITIONAL COMPOSITION OF BAMBARA GROUNDNUT (Vigna subterranea L. Verdc.)(UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2015-07-14) DEEPIKA, KATTIMANI; Vijayalakshmi, DBambara groundnut (Vigna subterranea L. Verdc.) an underutilized potential legume contains 6.10 per cent moisture, protein 20 g, fat 5.7g, crude fibre 5.5 g, total ash 3.8 g, carbohydrate 59.8 g and energy 367 Kcal per 100 g. It also contains antinutrients like tannins, trypsin inhibitor, phytate and oxalates. The present study was undertaken to investigate the effect of processing on the nutrient and antinutrient composition of bambara groundnut. Traditional processing methods namely roasting, cooking, soaking, germination and dehulling were employed. The results revealed that there was a significant difference between raw and processed bambara groundnut. Germination increased protein, calcium, phosphorus, iron, magnesium and zinc content when compared to other processing methods. Germination, cooking and soaking were best methods which reduced antinutrients considerably. The effect of processing on functional properties of bambara seed flour were also analysed which revealed that germinated seed flour showed highest water absorption capacity (2.3 g/ml) and oil absorption capacity (1.95 g/ml) compared to other processing methods. Four products were developed from bambara groundnut namely fried dhal mixture, laddu, milk and usli which were incorporated at 25 to100 per cent. Sensory scores of the products revealed that products were well accepted and had higher nutrient content. Shelf life study revealed that the microbial load of developed products were within safe limits. Thus, bambara groundnut contains good amount of nutrients, the processing methods improved protein quality by reducing antinutrients. Hence, expensive animal protein can be substituted and products can be developed using bambara groundnutThesisItem Open Access NUTRITION SCHOOL GARDEN: AN EXPERIENTIAL LEARNING APPROACH FOR NUTRITION EDUCATION OF HIGH SCHOOL CHILDREN (13-15 YEARS)(UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2015-07-10) MEGHA, M. KATTE; VIJAYALAKSHMI, DNutrition garden is an effective tool to improve the quality of food consumed and is a better strategy to prevent and combat micronutrient malnutrition in the community. The present study was undertaken to educate the high school children about nutrition using nutrition garden as a practical approach. Two hundred children in the age group of 13-15 years were involved in the intervention programme along with their parents and school teachers to make it more effective. Socio-economic status, nutritional status of children and nutrition knowledge of the children, teachers and parents were assessed before and after intervention. The results revealed that the intake of macro and micronutrient was below the RDA in school children. According to Waterlow’s classification 62 per cent of girls and 40 per cent of boys had lower body weight (wasted) and majority of them were anaemic. Socio-economic factors and dietary intake had positive correlation with anthropometric measurements. Nutrition education given to the subjects using teaching aids enhanced the nutrition knowledge of the children, parents and teachers significantly (p < 0.05). Development of nutrition garden in the school premises changed the attitude of the children towards fruits and vegetables and influenced their food choices. The subjects perceived nutrition garden as more beneficial, feasible and helps to improve dietary practices. Nutrition education combined with nutrition garden is more effective. Hence, educating children at early stages of life about nutrition promotes healthy practices and there by helps to improve health and nutritional status of the community.