Loading...
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.
Browse
16 results
Search Results
ThesisItem Open Access HEALTH AND NUTRITIONAL STATUS OF FARM WOMEN ENTREPRENEURS IN HASSAN DISTRICT OF KARNATAKA(UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2017-11-20) SHIVASHANKAR, M.; Revanna, M. LAgriculture and food processing sectors are the backbone of India’s economy. The most common and vital enterprising activity for women in rural and urban area is food processing. The present study was undertaken with the objectives of assessing the health and nutritional status of farm women entrepreneurs, their socio economic profile, dietary pattern and knowledge level of health and nutritional aspects. Random stratified sampling technique was used for selection of 300 farm women entrepreneurs from the eight taluks of Hassan district. By considering the number of value added products enterprises in the taluks, 30 to 40 farm women entrepreneurs were selected randomly from each taluk to get 300 final sample size. The results revealed that the mean nutrient intake of farm women entrepreneurs was below the recommended dietary allowance for protein (41.18 g), fat (18.5 g), fiber (23.08 g), calcium (730.50 mg), iron (12.24 mg), β carotene (1821.61 μg) and vitamin C (26.15 mg). Nearly 65 per cent of the farm women had normal BMI, about one fourth of the farm women were under weight and only nine per cent of them are overweight. About 86 per cent of the farm women entrepreneurs were normal and 14 per cent of them were found to be obese. More number of the women entrepreneurs (63 %) produces finger millet based products like malt, hurihittu and papad. About 40.66 per cent women entrepreneurs were producing masala powder like sambar mix, bisibelebath and pulivagre mix. More than one fourth of the women entrepreneurs (27.33 %) are producing snack food items like potato chips, Chakkali, kodbale etc. Nearly 10 per cent of the women entrepreneurs produced products like papad, pickle, chutney powder and minor millets products. From the study, it can be brought to light that socio-economic characteristic, dietary pattern and EDP (Entrepreneurship Development Progranmme) influences farm women entrepreneurs to take up entrepreneurial activities. The skill training of farm women entrepreneurs by the state and central government institutes and loan availed through SHGs inspires them to take up entrepreneurial activities.ThesisItem Open Access EVALUATION OF FINGER MILLET (Eleusine coracana L.) GERMPLASM FOR MICRONUTRIENTS AND BIOACCESSIBILITY OF IRON(UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2017-09-28) NETRAVATI, HIREMATH; Geetha, K.Finger millet (Eleusine coracana L) is one of the important food grains with good nutritional value in terms of micronutrients. However, the presence of antinutrients lowers the bioavailability of micronutrients. Hence, there is a need to improve micronutrients availability by means of biofortification. In this regard the present study was conducted to screen the finger millet germplasm for antinutrients and micronutrients. Mini core collection of finger millet germplasm (N=285) were screened for phytic acid content. One third of finger millet germplasm (n=95) as representative of ‘mini core’ were subjected for further analysis. Phytic acid in representative germplasm and five varieties ranged from 472.92 to 861.99 mg with the mean of 659.57 mg per 100 g. The range for iron, zinc, calcium, magnesium and phosphorus content in selected germplasm and varieties (n=100) was 1.51 to 4.65, 1.58 to 3.60, 227.82 to 368.05 and 137.49 to 179.88 mg per 100g respectively. Polyphenol and tannin content ranged from 99.22 to 215.50 mg GAE/100 g and 57.43 to 201.45 mg TAE/100 g respectively. Germplasm with different combinations of phytic acid and iron were assessed for bioaccessible iron in raw and germination along with two released varieties. Germplasm GE 4597 and GE 4976 ‘high iron and low phytic acid’ group showed high per cent of bioaccessible iron of 18.19 (0.63 mg/100 g) and 17.04 (0.57 mg/100 g) respectively than ‘low iron with high phytic acid’ lines GE 4832 and GE 5052 of 8.98 (2.39 mg/100 g) and 8.41 (2.47 mg/100 g) per cent respectively. Significant negative correlation (P<0.05) was observed for phytic acid, polyphenol and tannin with bioaccessible iron. Increased germination period improved the bioaccessible iron and phytase activity with decreased antinutritional factors. The data can be utilized for genetic biofortification, which is a cost effective and sustainable strategy to reduce micronutrient deficiency.ThesisItem Open Access BREAKFAST CONSUMPTION PATTERN AND ITS ASSOCIATION WITH NUTRITIONAL STATUS AND COGNITIVE ABILITIES OF SCHOOL GOING CHILDREN(UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2017-09-15) NATARAJ A., DURGANNAVAR; Vijayalakshmi, DBreakfast skipping is increasingly wide spread among children. The investigation was undertaken to study the breakfast behavior and its impact on nutritional status and cognitive abilities among school going children. A total of 200 children in the age of 10 to 12 years were selected from two schools of the Bengaluru North region through random sampling method. The children were assessed for the parameters such as breakfast skipping pattern, nutrient intake, anthropometric measurements and cognitive abilities. Of all the children studied, 22.5 per cent skipped breakfast 1-2 times a week, 23.5 per cent skipped 3-4 times in a week and 8.5 per cent skipped breakfast 5-6 times in a week period. The mean intake of all the nutrients among all the children studied was found to be less than RDA (Recommended Dietary Allowances). When compared with the breakfast consumers, skippers had lower mean intake of all the nutrients studied. Overall, 52.0 per cent of the children were normal followed by 39.5 per cent were underweight, 5.5 per cent were obese and 3.0 per cent were overweight. Higher percentages of the children who consume breakfast regularly possessed high average and average IQ (intelligent quotient) whereas breakfast skippers fell under low average and borderline IQ level. Overall, the study suggests that eating breakfast regularly is associated with healthier body weight, better diet quality and cognitive development.ThesisItem Open Access HABITUAL DIETS AND THEIR ADEQUACY AMONG FARM WOMEN OF TUMAKURU DISTRICT OF KARNATAKA STATE(UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2017-09-12) KRUSHNA YADAV, D. K.; REVANNA, M. L.Habitual diet is a vital determinant of health and nutritional status of people in a region. The present study focuses on the habitual dietary pattern of the farm women. The investigation was performed on 300 farm women of Tumakuru district who were selected randomly in the age group of 20-60 years. A detailed schedule was formulated and used to elicit the information on various aspects related to the assessment of habitual dietary pattern. The study results revealed that majority of the farm women were non-vegetarians and followed three meal pattern a day. Food frequency revealed that the majority of farm women were consuming cereal and millet in their daily diet. The habitual dietary pattern of the farm women was rice and finger millet based foods. Finger millet was one of the staple food of the farm women and finger millet based food items acquired major part in the farm women daily diet. The intake of protective foods like green leafy vegetables, other vegetables, milk and fruits was quite low in the diets of farm women. The mean per cent adequacy of the farm women for cereal was 117 per cent. Whereas, the adequacy for pulses, milk and milk products, roots and tubers, green leafy vegetables, other vegetable, fruits, sugar and fat was 79, 75, 61, 53, 42, 24, 64 and 75% respectively, which were found to be below the RDA. The mean nutrient intake of energy (1929 Kcal), protein (39.55 g), fat (19.56 g), iron (14.50 mg), b- carotene (1954 μg) and vitamin C (24.93 mg) were below the RDA except calcium (849.67 mg) among the farm women. Hence, farm women diets were inadequate with respect to nutrients, particularly vitamin A, iron and vitamin C.ThesisItem Open Access PROMOTION OF SUSTAINABLE NUTRITION OF FARM WOMEN THROUGH NUTRI-FARMS IN CHAMARAJANAGAR DISTRICT(UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2017-09-09) RAVI, Y.; USHA, RAVINDRAPresent study was undertaken to analyze the socio-economic and nutritional status of women involved in farm activities and to know the impact of nutri-farms on food, nutrition and health security. Using 300 farm women in Chamarajanagar district. Health and nutritional status assessment, food intake, nutritional adequacy and screening for iron deficiency anaemia and KAP study on health and nutrition was conducted. Women were categorized into Group I (Control), Group II (Nutrition education) and Group III (Nutrifarm intervention). Necessary inputs provided. Awareness was created to consume nutrifarm produce. The impact was assessed using nutritional and health status before and after establishment of nutri-farm. The results revealed that, as per the BMI classification, after the nutri-farm intervention and awareness programme, percentage in underweight and overweight were slightly changed and there was increase in the normal category (40% to 60%). In group III, mean intake of green leafy vegetables, other vegetables and fruits were found to be 42.17g, 36.47g and 17.33g respectively which was below the RDA. After the intervention, the intake of same food groups was increased to 83.50, 69.07 and 27.33g and a significant change in the per cent adequacy of energy, fiber, iron and vitamin C was found. Highest change was observed in the intake of iron (83.01 to 109.95). In group III, the haemoglobin status of the farm women were improved (Acceptable level: 37.00 to 57.00 %). The study has brought a positive change in the nutritional knowledge, attitude and practice of the focused group for dietary intakes. Indicating that the nutri-farm intervention made vegetables and fruits availability easier and cheaper.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 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, RavindraEvaluation 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).ThesisItem Open 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.BThe 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.