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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 NUTRIENT COMPOSITION AND VALUE ADDITION OF GOGU (Hibiscus cannabinus L.)(UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2016-09-10) VIDYAVATHI, C. KAMBLE; Revanna, M.L.Gogu (Hibiscus cannabinus L.) commonly known as kenaf belongs to the family Malvaceae and originated from Africa. The present study revealed the nutrient composition of leaf which contains moisture 82.4 per cent, protein 1.4 g, fat 0.9 g, carbohydrate 14.5 g, energy 71 K cal, dietary fibre 4.5 g, calcium 164 mg, iron 1.8 mg, -carotene 2,146 μg and vitamin C 16 mg/100 g. Gogu flowers contain protein 6.9 g, carbohydrate 78.9 g, iron 8.7 mg and vitamin C 11.6 mg/100 g. Gogu seeds contain higher amount of protein 28.9 g, fat 18.8 g, energy 437 K cal and calcium 558 mg/100 g. The phenolic content of leaf, flower and seeds was 16.4, 28 and 4.6 mg GAE/100 g respectively. The antioxidant activity of leaf, flower and seeds was 23.7, 19 and 0.52 Vit C Eq. μg/g respectively. Four products were developed from gogu namely puliogare leaf paste, flower juice, gogu seeds chikki and gogu roasted seeds which were subjected to sensory evaluation using 9 point hedonic scale. Gogu puliogare paste was accepted at 70 per cent of incorporating the leaf, gogu flower juice at 10 per cent, gogu seeds chikki at 20 per cent and gogu roasted seeds at 100 per cent with salt was best accepted by sensory evaluation. The products were kept for 30 days for shelf life studies revealed that microbial load of developed products were within safe limits. Thus, the processed products found to be an excellent source of nutrients, hence it can be incorporated in food products and used as a functional food.ThesisItem Open Access DEVELOPMENT AND EVALUATION OF MAIZE BASED FERMENTED PRODUCTS(UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2016-10-20) SHOBHA, D.; Neena JoshiA 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.ThesisItem Open 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. HiremathCluster 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.ThesisItem Open Access DEVELOPMENT AND STANDARDIZATION OF BLENDED BEVERAGES FROM SINGAPORE CHERRY (Muntingia calabura)(UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2016-08-08) RAMYASHREE, S. R; Jamuns, K. VThe study on development of blended of beverages from Singapore cherry fruits were carried out at Dept. of Food Science and Nutrition during 2015- 16. The physical and biochemical properties of Singapore cherry fruit were determined and results revealed that the average weight, length and width were 1.80 g, 1.00 cm and 1.20 cm respectively. Three different Singapore cherry based products i.e. RTS beverage, squash and nectar were prepared by blending with Rose apple and Passion fruit in different combinations (100 %, 50:50:00, 50:25:25 and 50:00:50). The prepared products were subjected for biochemical and sensory analysis. The results revealed that the products prepared in the combination of 50:25:25 showed very good with respect to colour (7.81, 7.23 and 8.25), texture (7.75, 7 and 8.12), flavor (7.68, 7.05 and 8.18) and overall acceptability (7.93, 7.29 and 8.06) with a pH (1.8, 1.2 and 1.5) and TSS (31.50, 40.50 and 22.50º Brix). The best accepted products were kept for storage studies for 90 days. The results revealed that the products maintained the shelf life and quality with respect to pH (1.8, 1.2 and 1.5), TSS (31.50, 40.50 and 22.50º Brix), overall acceptability (7.93, 7.29 and 8.06), microbial counts of yeasts (1.5x101cfu / ml) and bacteria (5.5x101cfu/ ml) up to 60 days of storage period. This indicating that all the three products could be effectively stored for 60 days. The process protocol has been standardized for the production of beverages from Singapore cherry fruits.ThesisItem Open Access DIVERSIFIED VALUE ADDED PRODUCTS FROM SWEET POTATO (Ipomea batatas L.)(UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2016-07-23) SUGUNA, M; Umadevi, S HiremathSweet potato (Ipomea batatas L.) is a dicotyledonous plant that belongs to the family convolvulacea. It is a short seasonal crop which reliably provides food on marginal and degraded land with little labor and few or no input outside the farm. The present study revealed that, sweet potato products are good sources of nutrients. Sweet potato chips, flakes and biscuits were prepared by using standard methods. Organoleptic evaluation was conducted. Results revealed that, SC-3 (sweet potato chips), SPF-3 (value added sweet potato flakes) and SB-2 (sweet potato biscuits) scored higher in all the sensory attributes. The nutrient composition of the products contained a good amount of protein, fat, energy, carbohydrate, ash, crude fibre, -carotene and vitamin-C and also it contains better amount of minerals (potassium, magnesium, zinc, iron, copper, manganese and sodium). Shelf life study was carried out and the products were packed in an aluminium foil bags and kept for initial, 10th, 20th and 30th days of the interval. Results revealed that, the sensory scores for stored products were found to be significantly decreased, and found that, increased the microbial population in all the products, as the number of days increased. Consumer acceptance was conducted for 50 under graduate students of the University which were randomly selected. Results revealed that, the chips, flakes and biscuits were accepted by the consumers respectively. It can be concluded that, the sweet potato products contain appreciable amount of nutrients which can be developed into different products.ThesisItem Open Access DEVELOPMENT OF VALUE ADDED TENDER LEAF TAMARIND (Tamarindus indica L.) PRODUCTS(UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2016-07-22) DEEPAK; Umadevi, S. HiremathTamarind (Tamarinds indicia L.) is an economically important and a multipurpose tropical tree grows wild in central and southern parts of India. Primarily it was used for culinary purposes. Chutney powders based on tamarind leaves are very popular among the rural population in south India. Fruit and tender leaves have therapeutic benefits. The present study revealed that tender tamarind leaves powder is good source of nutrients. The nutrient analysis of tender tamarind leaves powder showed that 100 g leaves powder contains 4.65 per cent of moisture, 4.08 g of Protein, 1.52 g of fat, 1.0 g of crude fibre, 86.26 g of carbohydrate, 375 Kcal of energy, 2.5 g of Ash per 100 g. The vitamins such as -carotene and vitamin C content were 166.8 g and 2.40 mg per 100 g respectively. Minerals such as iron and calcium were 0.18 mg and 96.4 per 100 g respectively. Two chutney powders were developed by incorporating tender tamarind leaves powder at different concentration i.e., 20 per cent, 30 per cent and 40 per cent in both chutney powders. Whereas in hurigalu 10 per cent, 20 per cent and 30 per cent with other ingredients. Sensory scores of the products revealed that the roasted bengal gram chutney powder, niger seed chutney powder and hurigalu were best accepted at 20 per cent of incorporation. Developed products can be stored for 30 days in ambient condition (27 C) without affecting its quality.ThesisItem Open Access EVALUATION AND DEVELOPMENT OF PACKED LUNCH FOR SCHOOL CHILDREN(UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2016-07-20) POOJA, M KOLAR; Jamuna, K. VThis study was aimed at assessing the pattern of packed lunch of school children and development of ready to cook lunch mixes. The children in the age group of 13-15 were selected from UAS, Campus School, Hebbal, Bengaluru- 65. The results revealed that mean nutrient intake from packed lunch was low in both groups when compared to 1/4th of their RDA. Average height of both boys and girls in the age group of 13-15 was less, whereas their weight was normal. Fifty seven per cent were having normal BMI, whereas 29 per cent were underweight, 12 and 3 per cent were overweight and obese. The mean mid upper arm circumference and triceps skin fold thickness were lower when compared to IAP standards. Five ready to prepare lunch mixes were developed. Low, medium and high levels of protein in the mixes were achieved by modifying the egg white/milk powder and pulse ratio. Other ingredients remained constant. One meal kichidi mix was prepared using millet and pulse combination along with dried vegetables using standard procedure. Egg white and milk powder based chapathi mix were best accepted at high level protein, whereas egg white powder based rice roti was best accepted at low level protein and milk powder based at high level protein. Products stored for one month at ambient condition did not show any change in sensory parameters when compared to fresh products. Pre and post evaluation of nutrition education showed enhanced score for nutrition knowledge among children and parents.ThesisItem Open Access EFFECT OF HYDROTHERMAL TREATMENT ON STORAGE STABILITY AND MINERAL ACCESSIBILITY OF PEARL MILLET FLOUR(UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2016-07-17) SNEHAL, S. GIRI; Neena, JoshiTo prevent rancidity and reduce anti nutritional factors, pearl millet grain was subjected to hydrothermal (microwave for 40, 60, 80 and 100 sec and steamed for 4, 6, 8 and 10 min) and curry leaf extracts (Ethanol, Hot water and Ethanol + water extracts) treatments. Changes in moisture, TBARS, Total antioxidant activity and colour during accelerated storage study (40±2 °C and 75 % RH) for 9 days were observed to assess storage stability. Mineral composition, Fe and Zn accessibility, total polyphenol content, functional properties and cooking quality were assessed to evaluate the effect of these treatments on grains. Treatments brought about an increase in accessibility of total minerals, iron and zinc and a decrease in the total phenolics. Lower increase in moisture during storage was observed in treated grains. During storage treated grains exhibited lower increases in TBARS values compared to control. Steaming treatment resulted in reducing total antioxidant activity in fresh and stored samples; reverse being the case with curry leaf extract treatment; there were no changes in colour. Treatments influenced functional properties of flour of treated grains. All flours samples exhibited good cooking quality. Panel members accepted all the rotis made out of flour from treated grains. This suggests that shelf life of whole pearl millet flour can be stabilized utilizing the treatments described in this study. Based on storage, nutritional and functional parameters, use of hydrothermal and curry leaf extract treatments for pearl millet are appropriate technologies that can be applied by even unskilled people.ThesisItem Open Access EFFECT OF CURRY LEAF COATING ON MINERAL ACCESSIBILITY AND SHELF LIFE OF FOXTAIL MILLET (Setaria italica)(UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2016-07-15) JYOTI, BOHRA; Neena, JoshiDehusked and unpolished foxtail grain has lower shelf life which limits its commercial product diversity. Prasad variety of foxtail millet was dehusked to obtain brown, unpolished grains. The grains were coated with curry leaf paste (CFP) at 4, 3, 2% levels and with hot aqueous extract, ethanol extract and aqueous+ ethanol extract (1:1) of curry leaves (7 treatments). Gum acacia was used as filming agent. Comparative evaluation with grains exposed to hydrothermal treatment at four durations (2, 4, 6 and 8 minutes) was made. The untreated and BHA treated foxtail millet were taken as control. Grains were evaluated for mineral composition, iron and zinc bio-accessibility, total antioxidant activity, total polyphenol content, cooking quality and sensory evaluation. Accelerated storage study at 40 2 C and 75% RH was carried out for 18 days by estimating the moisture, TBARS value and colour change. Increase (p 0.05) in mineral content was observed in all treatments. Total antioxidant activity and polyphenols were significantly higher (p 0.05) in curry leaf treated grains than untreated grains; while hydrothermal treatment showed slight reduction. Iron and zinc bio-accessibility was significantly (p 0.05) increased due to hydrothermal treatment and decreased slightly in curry leaf treatments. Slower increase in moisture and TBARS value was observed in treated samples during storage. Cooking time was influenced due to treatments. The per cent increase in volume and weight and water uptake ratio while cooking was significantly higher (p 0.05) in hydrothermally treated grains and lower in coated samples. All treated cooked grains were accepted by the consumers.