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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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201512
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Subject: Food and Nutrition × End date: 2015 × Start date: 2015 × Type: Thesis ×
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Now showing 1 - 9 of 12
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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
    HEALTH AND NUTRITIONAL STATUS OF MALE INDUSTRIAL WORKERS IN BANGALORE CITY
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2015-09-20) HARISH, N; Shivaleela, H.B
    Non 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.
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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
    DEVELOPMENT OF SHELF STABLE FERMENTED VEGETABLE PRODUCTS
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2015-08-07) DEEPA, L.; Vijayalaxmi, K. G
    Sauerkraut 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.
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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
    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.
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    ThesisItemOpen Access
    NUTRITIONAL COMPOSITION OF WHITE FINGER MILLET VARIETIES AND ITS VALUE ADDITION
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2015-07-14) SNEHA, SHIGIHALLI; Usha, Ravindra
    Finger 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.
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    ThesisItemOpen Access
    PROCESSING AND NUTRITIONAL COMPOSITION OF BAMBARA GROUNDNUT (Vigna subterranea L. Verdc.)
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2015-07-14) DEEPIKA, KATTIMANI; Vijayalakshmi, D
    Bambara 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 groundnut