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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: 2016 × Start date: 2016 × Type: Thesis × Thesis Type: Ph.D ×
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    ThesisItemOpen Access
    DEVELOPMENT AND EVALUATION OF MAIZE BASED FERMENTED PRODUCTS
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2016-10-20) SHOBHA, D.; Neena Joshi
    A study on development and evaluation of maize based fermented products such as idli, dhokla and kadabu with different ratios of maize and pulse (2:1, 3:1 and 4:1) combinations against control (rice idli, rice dhokla and wheat kadabu) was conducted. Maize and pulse ratio of 3:1 was acceptable in terms of sensory, objective and descriptive sensory profile. Increase in protein content in maize as well as control products was noticed from raw to fermented stage. Significant increase in mineral content such as iron, zinc, calcium, magnesium and phosphorus was observed from raw to fermented stage. Significantly higher amount of lysine (32.46 %) and tryptophan (38.55 %) was noticed in maize dhokla compared to rest of the products tested. The content of non-nutrients such as phytates was reduced after fermentation in maize idli (31 %), maize dhokla (19 %) and maize kadabu (66 %). Reduction of polyphenol content after fermentation was noticed in maize idli (60 %), maize dhokla (77 %) and maize kadabu (63 %). The tannin content reduction was in the order of 44, 50 and 48 % for maize idli, maize dhokla and maize kadabu, respectively. The protein and starch digestibility of the maize as well as control samples were increased significantly after fermentation. The bioaccessible iron and zinc contents were increased due to fermentation. Majority of rural as well as urban consumers (96 to 100 %) liked the product dhokla, followed by idli (80 to 99 %) and kadabu (50 to 76 %). Thus, fermented foods from maize can be prepared like traditional rice and wheat products with good nutritional and sensory characteristics at lower cost.
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    ThesisItemOpen Access
    PROCESSING AND VALORISATION OF VEGETABLE CLUSTER BEANS FOR HYPOGLYCEMIC AND HYPOCHOLESTEROLEMIC BENEFITS
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2016-10-20) CHARIS, K. RIPNAR; Umadevi, S. Hiremath
    Cluster bean (Cyamopsis tetragonaloba) is known to be helpful in reducing the blood glucose level in people suffering from diabetes mellitus and hypocholesterolemic subjects. Cluster beans were rich in soluble fibre content so they may be helpful in controlling hypercholesterolaemia. Cluster bean was processed and assessed to observe the hypoglycemic and hypocholesterolemic effect. Vegetable cluster beans and other ingredients were cleaned, dried and made into powder. Products (vermicelli, soup, burfi, jelly and chocolate with variations) were made out of vegetable cluster beans and sensory scores were observed. Chemical composition of the products was estimated and shelf life study was also conducted. Animal experiment and therapeutic study was conducted to assess its hypoglycemic and hypocholesterolemic effect. Results revealed that, the sensory scores of attributes of all the products (with variations) ranged from 6 to 8 which indicated liked slightly to liked very much. Best accepted products were selected for chemical composition estimation. The products were found to have a good chemical composition in terms of protein, fat, energy, calcium, potassium and sodium. Statistically, significant difference was observed for total bacterial count at the end of the storage period. E.coli. was not detected in all developed products. A marginal decrease in sugar blood level and cholesterol level was observed in animals. Significant difference was observed for Fasting Blood Sugar (FBS) and Post Prandial Blood Sugar (PPBS). From the research study, it can be concluded that cluster bean was able to be incorporated into products and it was able to show hypoglycemic and hypocholesterolemic effects.
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    ThesisItemOpen Access
    STUDY OF SELECTED TRADITIONAL RICE VARIETIES FOR THE DEVELOPMENT OF FUNCTIONAL FOODS
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2016-03-03) GOPIKA C, MUTTAGI; Usha, Ravindra
    Evaluation of twenty traditional rice varieties grown in Karnataka, as a dehusked grain was performed with respect to physico-chemical, cooking characteristics, nutrients, and phytochemical composition. Products were prepared by incorporating modified starch extracted from selected traditional rice varieties and its glycemic index was studied. Amylose and total starch content ranged from 12.51 to 24.64 per cent and 68.31 to 75.64 per cent respectively. Insoluble, soluble and total dietary fibre ranged from 4.34 to 9.79, 0.12 to 0.62, and 4.46 to 10.40 g per 100 g respectively. Total polyphenol content and total antioxidant capacity ranged from 47.82 to 160.71 mg gallic acid equivalent and 257.93 to 800.25 μM ascorbic acid equivalent per 100 g respectively. Formation of resistant starch due to cooling effect was more pronounced in the varieties Jeerige sanna (6.77 %), Kagisaale (6.40 %), and Krishnaleela (5.31 %) and selected for starch modification. In vitro resistant starch was significantly (P<0.05) increased in autoclaved Jeerige sanna starch (15.63 %) and selected for standardization of functional food products. Sweet cookies, masala cookies, banana nut muffin, khakhra and roti were standardized by incorporating modified rice starch served as test product group. The products were acceptable and no significant differences were observed between control and test products. Shelf life of sweet cookies, masala cookies and khakhra were evaluated and acceptable up to 45, 60, and 90 days respectively. The impact of test and control roti on postprandial glucose response in 10 healthy adults was assessed in comparison with standard white bread. Test roti had low glycemic index (54.46) when compared with standard (100) and control roti (88.89).