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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 UTILIZATION OF BUTTERMILK AND WHEY FOR VALUE ADDITION IN BAKERY PRODUCTS(University of Agricultural Sciences GKVK, Banglore, 2012-11-05) ELNAZ SADEGHIAN, LODERICHEH; Dr. NEENA JOSHIWhey and buttermilk are nutritional by-products of dairy industry. Utilization of buttermilk and whey as a functional ingredients, to add value to selected bakery products (cake, bread and cookie) was explored. Effect of replacement of liquid portion in traditional recipes with whey and buttermilk at different levels (50%, 75% and 100%) on physico-chemical, organoleptic, storage and nutritional property of products were investigated. Substitution of whey and buttermilk brought about an improvement in physical characteristics such as volume, specific volume, spread factor, height in the baked products such as cake, bread and cookie. Organoleptic characteristics, color of crust, moth feel improved with substitution of whey and buttermilk. Cake and bread with substitution of whey and buttermilk retained moisture more effectively during storage compared with control. The stored products prepared with whey and buttermilk were more acceptable than control. Microbial analysis indicated that substitution of whey and buttermilk did not have effect on shelf life of baked products. Utilization of whey and buttermilk in liquid form improved nutritional composition of baked products marginally, specially micronutrients. Best level of substitution was 75% for cake, 50% for bread and 100% for cookie Thus, it may be concluded that based on physical, organoleptic, storage and nutritional characteristics utilization of buttermilk and whey for value addition in bakery products offers advantage over the traditional products.ThesisItem Open Access ASSESSMENT OF FACTORS AFFECTING NUTRITIONAL STATUS OF PRESCHOOL CHILDREN WITH SPECIAL REFERENCE TO ICDS(UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2017-10-12) CHAITRA, H. M.; Neena, JoshiSupplementary nutrition programme was initiated in Government run anganwadis for bridging the energy gap of preschool children. Despite this enrolment of children in private pre-schools is on the rise in rural Karnataka. Therefore, a study to assess factors affecting nutritional status of preschool (n=100) in both these groups was conducted. Nutritional status, health status, sanitary and hygiene conditions, KAP of hygiene food safety measures was assessed. Four preschool centres located in Kadajji village of Davangere district comprising children; fifty each from ICDS anganwadi (n = 2) and private preschool centres (n = 2) were recruited. Prevalence of under nutrition among children was 40-46 per cent. Overall, 10-28 percent of the children were stunted, 24-26 per cent of them were wasted and 4-10 per cent were moderately malnourished. Majority of the children had adequate intakes for protein and calories. Consumption of quality foods, such as milk, animal foods, and fruits was less frequent. Majority of children did not exhibit frank deficiency symptoms. Hygiene standards were poor at home, school and personal level. Two major factors influencing nutritional status of preschool children was, deficient in intake of fruits and vegetables and poor environmental hygiene. Therefore, nutritional education programmes focusing on importance of eating fruits and vegetables can be advocated and improvement in environmental hygiene is recommended.ThesisItem Open Access STUDY ON HEALTH, FOOD AND NUTRITION INFORMATION COMMUNICATION IN POPULAR PRINT MEDIA ACCESSIBLE TO EMPLOYEES AND STUDENTS OF UAS BENGALURU(UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2017-08-21) MURULI, N. V.; Shivaleela, H. B.A “Study on health, food and nutrition information communication in popular print media accessible to employees and students of UAS Bengaluru” was undertaken in the year 2016-2017 at UAS Bengaluru, which consisted of two parts viz., content analysis of daily’s and readers opinion. In content analysis, total 3720 food and nutrition information published in selected two national english (The Hindu and Deccan Herald) and two regional kannada newspapers (Prajavani and Vijay Karnataka) and two popular local magazines (Gruha Shobha & Health Magazine) were covered for reader’s opinion study, 120 UAS readers including staff (n=60) and students (n=60) reading identified dailies were considered. The data was collected with the help of pre-tested structured interview schedule. Out of 3720 food and nutrition information from daily’s studied, maximum information disseminated was nutrient in food (23.44%) followed by areas of health (21.64%) and areas related to foods and balancing them (17.80%). The food and nutrition information published was readable, adequate, clear and timely. Nutrient in food, areas of health covered and areas related to foods and balancing them were the most preferred topics. Important suggestions were publication of food and nutrition information on special supplements. Information disseminated through daily’s is authenticated with scientific support studies which extends confidence among readers for adopting them.ThesisItem Open Access EFFICACY OF NURITION COUNSELLING ON KNOWLEDGE, ATTITUDE AND PRACTICE OF PRE-OBESE EMPLOYEES OF UAS, BENGALURU(UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2017-08-08) SIDDARODHA, PADEPPAGOL; Banu, DeshpandeOne hundred and twenty pre-obese employees of UAS, GKVK, Bangalore were purposively selected and categorized into two equal groups namely control (C) and experimental (E) each comprising equal number of male and female subjects to evaluate the efficacy of nutrition counselling on their Knowledge, Attitude and Practice (KAP) levels. The socio-economic profile revealed that maximum subjects belonged to middle age group (45 - 60 years), Most of the subjects belonged to higher income and were well educated. Sedentary lifestyle, physical inactivity, high intake of calorie rich foods, higher consumption of processed/ snack foods, genetic predisposition of noncommunicable diseases was more prevalent. Lacto-vegetarian type or mixed type of dietary pattern and lack of physical exercise was predominant. The nutrition counselling was imparted for the experimental group (n=60) using suitable counselling materials developed such as leaflets and charts for a duration of three months and evaluated by pre (T1) and post evaluation (T2 ) of nutrition Knowledge, Attitude and Practice (KAP) using a composite KAP/ questionnaire. The percent gain in mean KAP scores were 13.45, 8.07, 10.93, and 0.57, 0.27, 0.48 in group E and C respectively. Further, the quantum of improvement in KAP in group E was higher i.e. 1.13, 1.07 and 1.10 times compared to group C i.e. 1.00, 1.00 and 1.00 respectively. The positive impact of nutrition counselling along with audiovisual aids was evident by the significant increase in mean scores of knowledge, attitude and practice levels after nutrition counselling (P <0.01) for the experimental group. Key words : Knowledge, Attitude, Practice, Nutrition counsellingThesisItem Open Access DEVELOPMENT OF VALUE ADDED PRODUCTS FROM MUSKMELON (Cucumis melo L.)(University Agricultural sciences,GKVk, Bangalore, 2017-07-28) AKSHATA, GOMBI; VIJAYALAXMI, K. G.Muskmelon is a delicious fruit belongs to Cucurbitaceae family popular for its nutritive and medicinal properties. The present study was undertaken to standardize the process of dehydration of muskmelon and to develop acceptable shelf stable products from dehydrated muskmelon powder. Muskmelon were analysed for physical and physico-chemical and nutrient analysis. Dehydration ratio of muskmelon and muskmelon seeds was found to be (8.17 and 3.83 respectively).Value added muskmelon products were prepared viz., muskmelon leather, squash, cookies, chocolate, kheer mix and muskmelon seed chikki by incorporating muskmelon at different incorporation levels. Sensory evaluation revealed that, muskmelon leather (MLE1), squash (MSQ2), cookies (MCK3), chocolate (MCH1), kheer mix (MKM1) and chikki (MSC1) were best accepted compared to other variations. Nutrient analysis of products revealed that chikki had higher content of protein (12.60g) and fat (15.50g). Crude fibre (3.45g), carbohydrate (75g) and energy (336 Kcal) were higher in chocolate. Kheer mix had higher amount of calcium (292 mg), phosphorous (432mg) and β-carotene (154mg). Iron was high in chikki (5.20mg) and squash had high amount of vitamin C (35mg). Shelf life of the products studied through sensory evaluation, microbial load and moisture content revealed that, the developed products were within safe limits and acceptable up to 45 days. The cost of products per 100g were found to be high for chocolates (Rs 61.50 ) and least for leather (Rs 5.50). Thus, muskmelon could be dehydrated and processed into shelf-stable value added products.ThesisItem Open Access DEVELOPMENT OF IRON AND VITAMIN A RICH PRODUCTS FOR SCHOOL GOING CHILDREN(UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2017-07-26) LAVANYA, , N.; Usha, RavindraIron and vitamin A deficiency is a major micronutrient problem among school going children. In the present study an effort was made to develop iron and vitamin A rich products namely green masala biscuit (GMB), ß-carotene rich laddu (CRL), nutri crunchy bar (NCB), bajra crisps (BC), khakhara (K), papaya leather (PL) and spinachmint juice (SMJ) by incorporating dehydrated leaves and carrot in different proportions. Sensory evaluation, nutrient analysis and storage studies were conducted. Iron and vitamin A rich products were found organoleptically acceptable and overall acceptability ranged between 7±0.15 to 8.52±0.19. Micronutrients like calcium, iron, vitamin C and ßcarotene ranged between 27.3 to 230 mg, 6.1 to 8.57 mg, 1 to 15 mg, 1860 to 2480 μg/100g respectively in iron and vitamin A rich products. Oxalate content ranged from 4.50 to 18.22 mg/100g. During storage iron and vitamin A rich products showed decrease in sensory attributes but products were acceptable upto 90 days. Microbial load were in the safe limit, hence products were safe for consumption. Consumer acceptability by school children (7-9 years) scored 88.57 per cent for bajra crisps and less score for nutri crunchy bar (60 %). The cost of iron and vitamin A rich products was Rs. 37.07, 37.96, 20.69, 29.39, 16.66, 17.01 and 27.24 rupees per 100g for green masala biscuit, ßcarotene rich laddu, nutri crunchy bar, bajra crisps, khakhara, papaya leather and spinach-mint juice respectively. Hence developed products are good sources of iron and vitamin A content and can be easily prepared by the home maker.ThesisItem Open Access PREVALENCE OF ZINC DEFICIENCY AMONG URBAN YOUNG WOMEN(UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2017-07-24) JENNIFER, SAULAM; Usha, RavindraA study entitled “Prevalence of Zinc Deficiency among Urban Young Women” was conducted at Bangalore North and Dharwad districst of Karnataka state during 2016- 17. Socio-economic status was assessed by using scale developed by Kuppuswamy (1981), Body Mass Index (BMI), Waist-Hip Ratio (WHR), 24 hours dietary recall method for three days, zinc rich food frequency,morbidity status, zinc deficiency symptoms, hygiene and sanitation practices were assessed for 120 respondents comprising 60 respondents from each. Serum zinc, haemoglobin and complete blood parameters were estimated for a sub samples (n=40). About 46.70 per cent respondents among Dharwad district had normal BMI and 70 per cent were underweight among Bangalore North district respondents. Majority of respondents had WHR normal in Dharwad district (76.70%) and Bangalore North district (81.70%). Serum zinc levels were normal in selected subjects. Haemoglobin level was in acceptable range for 40 per cent subjects from Dharwad district and 25 per cent subjects in Bangalore North district. Energy and protein adequacy was comparable to the RDA.Calcium intakes were higher than the RDA among Bangalore North respondents while for Dharwad subjects it was lower than RDA. Intake of micro nutrients was inadequate. Overall knowledge level about food and nutrition among Dharwad respondents was medium (51.67%) and high (91.67%) in Bangalore North. Hence, there is a need to create awareness about health and nutrition among urban young women by using holistic approach. Therefore, a nutrition education bulletin was developed and distributed to the respondents.ThesisItem Open Access EVALUATION OF COMMERCIALLY AVAILABEL MILLETS BASED PROCESSED FOODS(UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2017-07-22) RIZWANULLAH, RAFED; Jamuna, K. VMillets are classified as small-grained cereals that include a large number of different botanical species. Originated by the domestication of wild African grasses in the Nile valley and the Sahel zone, millets were subsequently taken to China and India. These cereals tolerate arid conditions and possess a small, highly nutritious grain that stores well. Millets are used locally, both as a food and as a livestock feed. In all areas where they are cultivated, millets are used in traditional beer brewing. There are also used as a feed for birds (FAO, 1995). Among rain fed crops, millet as a group figure prominently. India is the largest producer of millets, which are often referred to as coarse cereals. However, realizing the nutrient composition of these grains they are now considered as “nurtricereals”. The mean annual planting area of small millets is around 3.5 million hectors of which finger millet accounts for 50 per cent of the area and 2/3rd of the total production (Seetharam, 2001). Sorghum (Sorghum bicolor), pearl millet (Pennisetum glaucum) and a group of six small milletsThesisItem Open Access A STUDY ON PROCESSING OF STARFRUIT (Averrhoa carambola) FOR VALUE ADDITION(UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2017-06-14) KAPAINI BASENA, N.; Jamuna, K.Fruit plays an important part in human diet and they are naturally good and contain vitamins and minerals that help to keep healthy. Fruits are also being known as rich source of antioxidants, natural sugars and organic acid (Rechkemmer 2001). Many underutilized fruits exist in tropic and subtropics of the world. Though many fruits are identified, and utilized for various purposes, their full potential has not been exploited (Peter, 2007). In India, a wide range of underutilized fruits are grown yet their full potential of these fruits is not explored, leading to limited scope for marketing of the processed goods outside the region. Only traditional methods of processing are used, seasonal availability of fruits, lack of methods of storage and information regarding the nutritional value limits the use of these underutilized fruits (Peter, 2007).
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