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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: 2015 × Start date: 2015 × Type: Thesis × Thesis Type: Ph.D ×
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    ThesisItemOpen Access
    WOMEN IN FOOD ENTERPRISE: A STUDY IN TUMKUR AND BANGALORE URBAN DISTRICTS
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2015-11-15) MAMATHA, H. S.; Shivaleela, H.B
    The most common and vital enterprising activity for women entrepreneurship development in rural and urban area is food processing. A study was undertaken on 120 women entrepreneurs of Tumkur and Bangalore urban districts to elicit background information of women in food enterprise, popular products produced, processing method adopted, assessment of nutritional composition of selected labelled products, awareness and adoption of food safety measures. The results revealed that, in both the districts majority of entrepreneurs belonged to an age group of 36-50 years, with an investment of less than Rs 50,000 and 5 to 10 years of experience in small size food enterprises. In Tumkur and Bangalore entrepreneurs had setup their production unit (61.7 and 73.3%) at residence and possessed FSSAI certification (31.7 and73.3%) respectively. Consumption of all the selected foods by entrepreneurs was less than recommended levels. In Tumkur and Bangalore majority of entrepreneurs were producing condiments (43.3 and 13.3%), papad (36.7 and 11.7%), fingermillet products (20 and 8.3%) respectively. In Bangalore 11.7 per cent were producing instant mixes. Tumkur entrepreneurs adopted traditional method of processing with indigenous technology while in Bangalore entrepreneur aimed at products concept of health and diversification due to influence of technology. Tumkur and Bangalore entrepreneurs used local and wholesale outlets for product marketing. Fifty per cent of Tumkur and 36.7 per cent of Bangalore entrepreneurs had not labelled the products. Nutrient composition of labelled food products showed lower and higher content of nutrients compared to estimated values. Majority of the entrepreneurs expressed lack of structured market facilities as a severe problem. All the categories of Bangalore district entrepreneurs had better awareness and adoption. Even though adoption of food safety measures ranked high, but adoption was less compared to awareness.
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    ThesisItemOpen Access
    EVALUATION OF PROCESSING METHODS ON NUTRITIONAL COMPOSITION, PROTEIN QUALITY AND GLYCEMIC INDEX OF LIMA BEAN (Phaseolus lunatus)
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2015-09-12) JAYALAXMI, BADDI; Vijayalakshmi
    Lima bean seeds samples were procured from university (LBU) and market (LBM) with the objective to assess the effect of processing on nutrients, antinutrients, protein quality evaluation (PER), food formulation and glycemic index test. Nutrient composition of lima bean samples indicates that, it is good source of protein 26.63 and 24.63 g, carbohydrate 58.97 and 62.60 g, dietary fiber 13.33 and 15.5 g, potassium 1995.10 and 1295.13 mg, calcium 357.03 and 326.46 mg and iron 6.52 and 5.40 mg per 100 g in LBM and LBU respectively. Antinutrients present were phytate 389.70 and 336.30 mg, total polyphenols 150.50 and 141.33 mg, trypsin inhibitors 32.50 and 16.56 TIU, oxalates 20.50 and 12.73 mg and tannins 27.13 and 10.00 mg per 100 g in LBM and LBU respectively. Cooking, autoclaving, germination (84 hr) and split dhal showed 100 per cent reduction of trypsin inhibitors and oxalates. Soaking (48 hr) enhanced protein content in both samples. Products were developed with different incorporation levels of lima bean into soup mix (50 %) and chapati (40 %) whereas snack dhal mixture and usli with hundred per cent lima bean. Mean sensory scores revealed that all four products were well accepted at higher incorporation levels. There was decreasing trend in sensory scores of developed products during storage period. Shelf life of lima bean soup mix was accepted upto eleven weeks and snack dhal mixture upto six weeks. Chapati (40 %) with incorporation of roasted lima bean flour showed glycemic index of 58.97 and 50.18 for LBM and LBU respectively. Rat experiment showed that PER of split dhal was highest (2.50 and 2.37) and least was for unprocessed lima bean (0.49 and 0.84) LBM and LBU. Thus, processed lima bean can be used in diversified food products with good nutrients and to archive hypoglycaemic functional food.
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    ThesisItemOpen Access
    TRANSFER OF FOOD BASED TECHNOLOGIES AND ITS IMPACT ON KNOWLEDGE AND ADOPTION AMONG WOMEN ENTREPRENEURS OF CHAMARAJANAGAR DISTRICT
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2015-09-09) CHANDRAKALA, HANAGI; Neena, Joshi
    A study was conducted to analyse the socioeconomic and psychological characteristics of women entrepreneurs of Chamarajanagar district, to transfer the available technologies and to know its impact on knowledge and adoption in the study group. Primary data was collected through pretested schedule from one hundred women. Gaps regarding, food safety and sanitary practices and value addition were identified. Educational interventions were planned for a sub group of 30 women entrepreneurs. Educational intervention was implemented through two modules- Module I: food safety and good manufacturing practices and Module II: food based technologies and impact of intervention. Nearly 2/3 of women belonged to middle age group (30-50y), were educated up to middle and high school levels. More than half of the entrepreneurs belonged to small farm families with medium level income. Women earned between Rs. 2000-4000 per month through micro enterprises. Education, family income, size, extension and social participation and all the psychological variables positively influenced returns earned from the enterprise. Entrepreneurial variables like size of the enterprise, experience, marketing channels adopted were positively correlated with income earned from enterprise. Structured market facilities and poor price for the product were top ranked constraints cited by women. HACCP analysis for selected products revealed that women entrepreneurs were not following good manufacturing practices and their working place, storage and packaging were unhygienic. Subsequent to technology transfer programme knowledge index regarding new food products had increased from 56.7 per cent to 90.32 per cent. Ragi (66.66 %) and maize (60 %) papads were adopted by more number of women entrepreneurs. Most participants agreed that training helped in increasing income, self-confidence and over all personality development. It is concluded that, rural women entrepreneurs having medium innovation capabilities can be motivated to improve quality and variety in their enterprises and can explore the opportunities to improve their incomes.
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    ThesisItemOpen Access
    EVALUATION OF THERAPEUTIC BENEFITS OF VALUE ADDED PRODUCTS FROM WOOD APPLE (Limonia acidissima L.)
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2015-07-10) ANITHA, S; Umadevi, S. Hiremath
    Wood apple is a cheap, highly nutritious and seasonally available fruit that can be preserved for human consumption throughout the year. Therapeutic study was conducted to know the efficacy of wood apple fruit. Wood apple fruits were analyzed for proximate, minerals and vitamins. Value added products viz., leather, jujubes, candy, juice, sauce and Jaljeera were prepared. Products were evaluated organoleptically and shelf life study was carried out. Nutrients present in wood apple (per 100 g) were 64.63 g of moisture, 6.78 g of protein, 1.38 g of fat, 5.00 g of crude fibre, 20.66 g of carbohydrates, 1.55 g of ash and 122 K.cal of energy. Minerals viz calcium, phosphorous, iron, zinc, copper, manganese, sodium and potassium were found to be 122 mg, 110 mg, 0.38 mg, 0.50 mg, 0.25 mg, 37.85 mg, 0.05 mg and 2.64 mg, respectively. Vitamin C was 5.00 mg per 100g. With the guidance of medical officer, fifteen diabetic subjects were randomly selected from UAS, dispensary, Bengaluru. For intervention study, general information, health history, dietary pattern of the subjects was collected by personal interview method and 150ml of Jaljeera was given to the subjects for a period of ninety days. Anthropometric and biochemical parameters were recorded for the subjects before and after the therapeutic study. Significant reduction of fasting blood sugar level, both systolic and diastolic blood pressure as compare to initial was observed. From this study, it can be concluded that, wood apple can be utilized for therapeutic and development of value added products.
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    ThesisItemOpen Access
    MANGO SEED KERNEL EXTRACTS AND THEIR INCORPORATION IN SELECTED FOOD PRODUCTS
    (University of Agricultural Sciences GKVK, Bangalore, 2015-01-01) SHILPA, YATNATTI.; Vijayalakshmi, D.
    The seed waste of Totapuri variety fruit for present research was procured with the objective to extract novel components viz., starch, dietary fiber and total polyphenols from mango kernel and to incorporate them in selected food products. Nutrient composition of Mango Kernel Flour (MKF) indicates it is a good source of protein (7.53 g), fat (11.45 g), calcium (170 mg), magnesium (210 mg) and potassium (368 mg). MKF has 68.5 g of starch and 4.75 g of total polyphenols (TPP) per 100 g. Residue (after starch extraction) had 68.87 g of total dietary fiber per 100 g. Recovery of extractions from kernels was found to be 50.50, 4.25 and 57.60 g for starch, TPP and dietary fiber respectively. Products were developed with the incorporation of MKF (crackers), starch extract (instant soup mix), dietary fiber extract (soup sticks) and total polyphenol extract (watermelon squash) at different levels. Mean sensory scores revealed that incorporation of MKF was best accepted at 20 per cent in crackers. In soup mix, starch extract was accepted up to 50 per cent. Dietary fiber soup sticks at 10 per cent level and total polyphenol extract was accepted at 0.1 per cent level. There was a decreasing trend in sensory scores of all the developed products during the storage period. The effect of storage period and treatment was statistically significant in all the developed products. Sensory evaluation scores indicated that, crackers and soup sticks were acceptable at the end of 30 days, whereas soup mix and watermelon squash were acceptable at the end of 60 days of storage period.