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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 NUTRITIONAL COMPOSITION AND VALUE ADDITION OF SESAME SEEDS (Sesamum indicum L.)(UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2019-09-09) PAVITRA BASAVANNEPPA ONIKERI; REVANNA, M. L.Sesame seed (Sesamum indicum L.) is one of the important annual and oldest oil seed crop. It is also known as sesamum, benniseed, gingelly, sim-sim and till. The present study was carried out to assess the nutritional composition, fatty acid profile and development of value added products of sesame seeds by using Black-local variety and white GT-1 variety. The moisture were 5.98±0.56 and 5.48±0.06 g, protein 28.23±2.01 and 23.09±3.16 g, fat 45.04±2.60 and 39.84±2.35 g, ash 5.74±0.06 and 5.48±0.10 g, crude fibre 3.70±2.45 and 4.14±0.38 g, carbohydrate 11.29±3.80 and 21.94±1.43 g and energy 563±16 and 539±14 kcal/100g in black and white sesame seeds respectively. Minerals such as calcium 1668.83±117.83 and 1353.14±100.85, magnesium 379.86±17.09 and 353.98±30.63, Iron 15.43±1.40 and 21.04±1.40, potassium 540.8±45.90 and 376.63±22.32 mg/100g in black and white sesame seeds respectively. The fatty acid profile of oleic acid 36.24±0.04 and 37.63±0.01 per cent, linoleic acid 45.43±0.02 and 43.07±0.1 per cent in black and white sesame seeds. Polyphenol content were 196.03±71.66 and 383.32±56.52 mg Catechol/100g, tannin were 2.64±0.03 and 1.98±0.43 mg Tannic acid/g equivalent and per cent of total antioxidant activity were 40.25±0.74 and 40.65±0.37 mg ascorbic acid equivalent/100g for black and white sesame respectively. Value added products were formulated by incorporating sesame seeds at different levels. Crackers, numkens and cookies were acceptable up to 15 days of storage. It concluded that sesame is a good source of nutrients and fatty acids. Hence it can be used in the development of value added products for better nutrition and health.ThesisItem Open Access EVALUATION OF PROCESSING METHODS ON NUTRITIONAL COMPOSITION, DEVELOPMENT OF VALUE ADDED PRODUCTS AND GLYCEMIC INDEX OF WINGED BEAN (Psophocarpus tertragonolobus L.)(UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2019-09-09) LAXMI KALLOLI; REVANNA, M. L.Winged bean seeds were procured from AICRN (All India Coordinated Research Network on Potential Crops) Bengaluru, with the objective to assess the effect of common processing methods on nutrients, antinutrients, food product development and glycemic index test. Nutrient composition of winged bean seeds indicates that, it is a good source of protein, fat, crude fiber, carbohydrate, potassium, phosphorous, calcium and iron 35.23 g, 16.10 g, 11.04 g, 27.09 g, 584.74 mg, 521.09 mg, 340.49 mg, 5.66 mg per 100 g respectively. Antinutrients present were tannin 760.13 mg, phytate 622.21 mg, total polyphenols 168.68 mg and oxalates 45.35 mg per 100 g. Soaking, germination and cooking reduced the antinutrients to safe level and germination (48 hr) enhanced protein content. Value added products were developed with different incorporation levels of winged bean. Mean sensory scores revealed that all three products were accepted, chapathi and usli accepted at 40 per cent whereas dosa with 30 per cent. Chapahi with 40 per cent incorporation of processed winged bean flour showed low glycemic index of 47.21 where as standard and control chapathi showed 100 and 70.74 respectively. Thus, processed winged bean can be used in diversified food products with good nutrients and archive low glycemic food.ThesisItem Open Access SHELF LIFE EXTENSION OF JACKFRUIT (Artocarpus heterophyllus) PULP(UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2019-09-04) MANAVIRAJ, B.; Kalpana, B.A research study was carried out to investigate the effect of pre-treatments and different packaging materials on shelf-life of jackfruit pulp. Jackfruit pulp was prepared from fully ripened deseeded bulbs using commercial pulp mixer. Pulp was pre treated with different preservatives. The quantities of preservatives (3 levels of ppm) were planned according to FSSAI standard. The different pre treatments were control (without preservative), followed by potassium meta bisulphite (750, 1000 and 1250 ppm), sodium benzoate (500, 600 ppm and 700 ppm) and potassium sorbate (300, 400 and 500 ppm). Optimization of the pre-treatments was done by storing the jackfruit pulp in glass bottles under ambient (26-28° C), refrigerated temperature (3-5° C) for 60 days and analyzed for bio-chemical, microbial, tri-stimulus color and sensory characters during storage at an interval of 15 days. The pulp with different pre-treatments stored at ambient temperature (26-28° C) did not maintain the quality parameters beyond 4 days. Among the pretreatments, 1000 ppm potassium meta bisulphite stored at refrigerated temperature (3-5° C) was adjudged as the best. The best sample was further stored in four different packaging materials i.e., Retort pouches, Tins (Aluminium), Polyethylene terephthalate bottles and Metallized multilayer polyethylene under ambient (26-28° C) and refrigerated temperature (3-5° C) for 90 days. Analysis was done at 15 days interval. Jackfruit pulp packed in retort pouches and stored at refrigerated temperature (3-5° C), retained nutritional and microbial quality up to 3 months when compared to others packaging materials.ThesisItem Open Access DEVELOPMENT OF VALUE ADDED PRODUCTS FROM WATERMELON RIND (Citrullus lanatus)(UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2019-08-22) ASHOKA, S.; SHAMSHAD BEGUM, S.Watermelon (Citrullus Lanatus) belongs to Cucurbitaceae family with preferred attraction for all on account of its cool, refreshing, pleasing taste and attractive colour. The present study was undertaken to standardize the process of dehydration, analyse the proximates, and to develop value added products from fresh and dehydrated watermelon rind. The physico-chemical properties of fresh watermelon and also nutrient composition for watermelon rind flour (WRF) were analysed. The dehydrated ratio was found to be 5.59 per cent. Value added products like Tutti-frutti, Candy and Petha were developed from fresh rind and bakery products like Cookies, Sponge cake and Fruit cake were formulated with dehydrated rind flour at different levels. Tutti-frutti, Candy and Petha were best accepted at 60° brix sugar concentration. Mean sensory scores revealed that incorporation of WRF at 30, 10 and 10 per cent along with refined wheat flour in cookies, sponge cake and fruit cake were accepted respectively. Nutrient analysis of best accepted products indicated good sources of crude fibre, calcium, iron and potassium. The sensory profile of candy and petha indicated good acceptability. However, as the storage period increased, the sensory scores were found to decrease slightly but the products were acceptable till 45days. The consumer acceptance of Candy and petha was found to be acceptable. The cost of production was lower for all these products since the raw material cost was nil. Hence, watermelon rind is a good nutritious by-product that can be utilized in bakery and value added products in both fresh and dehydrated forms.ThesisItem Open Access DEVELOPMENT OF FERMENTED SNACK AND BEVERAGE FROM MALTED SORGHUM (Sorghum bicholor)(UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2019-08-22) DAVANA, T. V.; REVANNA, M. L.Sorghum (Sorghum bicolor) is commonly named as Jowar, belongs to family Gramineae. The presence of anti-nutrients affect the nutritional values by limiting protein and starch digestibility, hinder mineral bioavailability. This can be reduced by malting procedures. Hence, the study was undertaken to develop fermented snack and beverages from malted sorghum. Processing methods include soaking for 24hr and germinated for different time periods and dried in hot air oven for 2-3 hr. at 50⁰c. The yield of malted sorghum flour is 95g/100g. Nutrient, anti- nutrients, starch, reducing sugar and amylase activity were analysed. Nutrient composition include moisture, protein, fat, ash, crude fibre, carbohydrate and energy varied from 6- 6.7 per cent, 9.37 to 11.37, 1.87 to 3.27, 1 to 1.12, 2.0 to 2.4, 79.5 to 73.5g/100g and 369 to 375.76 Kcal/100g. The micronutrients i.e. calcium and iron ranged from 25 to 28, 4.5 to 5.83mg/100g. Anti- nutrients i.e. Tannin and Phytate ranged from 61.2 to 329, 190.87 to 50.625mg/100g. Starch, reducing sugar and amylase activity ranged from 56.33 to 37.44 percent, 25 to 53.25mg/g, 20.44 to 34.50 μmol/min/ml, respectively. Fermented products, bread and beer was developed using 72hr malted sorghum flour. Mean sensory scores revealed that incorporation of malted sorghum flour at 10 per cent in bread was best accepted and for beer 60 per cent incorporation is highly accepted. Therefore, malted sorghum flour is our regular diet, there is a need to encourage farmers to grow this crop, to improve nutritional status for the healthy society.ThesisItem Open Access PROCESSING AND DEVELOPMENT OF VALUE ADDED PRODUCTS FROM MANGO GINGER (Curcuma amada)(UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU, 2019-08-21) VAIBHAVI, K. KULKARNI; VIJAYALAXMI, K. G.Mango ginger belonging to Zingiberaceae family, possess unique raw mango aroma and resemble ginger in morphology. It is potential source of antioxidants and has plethora of medicinal properties. The present study was undertaken to standardize the process of dehydration and develop value added shelf stable products from mango ginger. The mean weight, length, breadth and thickness of mango ginger were 67.30 g, 9.35 cm, 7.55 cm and 2.33 cm respectively. Mango ginger slices were pretreated with KMS, sugar, salt and citric acid at (1%) concentration and dried with hot air oven, tray drier and shade drying. Citric acid pretreated tray dried sample was best accepted and hence, was taken for further studies. Crude fiber was higher in shade, protein (10.85 %) was higher in 60˚C hot air oven and energy (350.8 Kcal) was higher in control 70˚C tray dried samples. Antioxidant activity (69.53 %) was higher in citric acid pretreated 70˚C oven dried samples. Value added products like green tea, juice and mouth freshener were developed from dried, murabba and tokku from fresh mango ginger. Green tea and juice with mango ginger at (0.75 % and 1.5 %) level were best accepted. Mouth freshener, murabba and tokku with mango ginger at (90%, 37.5 % and 20 %) level were best accepted. The shelf life results revealed that murabba upto 60 days and tokku upto 7 days were acceptable and safe. Thus, mango ginger could be dehydrated and shelf stable value-added products can be developed from fresh and dried mango ginger.ThesisItem Open Access EVALUATION OF PHYSICO-CHEMICAL, COOKING CHARACTERISTICS AND SENSORY ACCEPTABILITY OF NUTRI RICH AEROBIC RICE GENOTYPES (Oryza sativa L.)(UNIVERSITY OF AGRICULTURAL SCIENCES, GKVK BENGALURU, 2019-08-24) THIRUMOORTHY, P; BANU DESHPANDEIn this study, seven aerobic high protein rice genotypes (HPR565, HPR801, HPR814, HPR930, HPR1630 and HPR1241 and HP9 as check variety) were evaluated for physico-chemical, cooking, fermentation quality and sensory acceptability traits. HPR1630 had the highest head rice yield (92.1%) and check variety had 92.5 % during milling. Grains were moderately heavy with higher bulk density (1.2-1.3 g/ml) and no chalkiness. Amylose and Amylopectin content ranged from 10.85 to 33.1g% and 66.90 to 89.15 g% respectively. HPR1241 had least cooking time (27 mins) with maximum water uptake ratio(5.7) while check variety took 22 minutes to cook. Genotypes exhibited good cooking quality with less percent curls, lower leached out solids and good grain elongation ratio. Physico-chemical and cooking quality had a positive correlation (p<0.05). Moisture content was less with a range of 9.0 to 9.9 g%. Mean protein content was maximum in check variety (13.3 g%) and ranged from 11.0 to 12.9 g% for other genotypes. Energy ranged from 361 (HPR1630) to 365 Kcal (HPR930). Zinc, iron and copper values were higher compared to reported values by NIN for raw milled rice. HPR565, HPR814 and check variety performed well in fermentation quality test with significant increase in batter volume (p<0.05). Cooked grains of all genotypes had higher sensory organoleptic scores by sensory panelists and suitable for table purpose. More than 90% consumers liked the products prepared using all genotypes. Results indicated high protein, iron and zinc content of rice genotypes which possessed good physico-chemical, cooking and sensory qualities of the grains.ThesisItem Open Access PROCESSING OF CHIA SEEDS (Salvia hispanica L.) AND PRODUCT DEVELOPMENT(UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BANGALORE, 2019-08-09) VEDA, MAHABALESHWAR; HEGDE; USHA RAVINDRA, Dr.Chia seeds are considered as functional food with unique nutritional properties. An experiment was carried out to standardize the processing methods and to study physical, functional, nutrient and phytochemical composition of raw and processed chia seeds. Open pan roasting (120-150 0C for 10-20 minutes), hot air oven roasting (120-150 0C for 7-14 minutes) and soaking (30 minutes) followed by drying in tray dyer (60 0C for 4 hour) were standardized. Significant difference was observed for thousand seeds weight, seed volume, hydration capacity, hydration index, swelling capacity, swelling index, seed-flour ratio, bulk density, water and oil absorption capacities of chia seeds and flour. Non significant difference was found for seed length, breadth and size. Moisture, protein, fat, ash, crude fibre, carbohydrate and energy per 100 g ranged from 2.2-7.2, 18.20-21.98, 31.4-35.8, 3.12-4.24, 29.99-39.59, 35.95-40.80 g and 515-546 Kcal, respectively. Range of calcium 480.52-595.42, magnesium 379.78-400.01, sodium 14.98- 16.04, potassium 770.24-801.35, iron 4.41-5.80 and zinc 4.43-5.62 mg per 100 g, respectively. Polyphenol content and antioxidant activity ranged from 239.76-264.21 CE/100g and 86-92 per cent respectively. Omega-3 and 6 ratio was 3.10:1 and 3.24:1 for control and T8 sample, respectively. Incorporation of processed chia (T8) for milk (100%), dates laddu, bhakarwada and halbalyi at 10 per cent were best accepted. All products showed an acceptable level of microbial load, per cent free fatty acids and peroxide value. It can be concluded that chia is a power house of all the essential nutrients.ThesisItem Open Access EXTENSION OF SHELF STABILITY OF INDIGENOUS INDIAN PRODUCTS FROM PEARL MILLET (Pennisetum glaucum)(UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BANGALORE, 2019-08-09) LOETO VIOLAH ONE; Savita, Manganavar; S.Indigenous Indian pearl millet-based products such as madhli and kadabu were formulated and standardized. Different processing techniques viz., sprouting, roasting and popping were used. Nutritional composition of madhli showed that 100g of the product contained 10.2g moisture, 2.2g ash, 8.75g protein, 6.26g fat, 1.68g crude fibre, 70.82g carbohydrates and 375 kcal energy and the micronutrient composition was 28.32, 454.78, 2.35, 650.39, 2389.25 and 1184.43 mg/100g of iron, calcium, zinc, magnesium, potassium and phosphorus respectively. Kadabu contained 5.30, 1.6, 7.29, 6.30, 2.94, 76.57g/100g and 392 kcal of moisture, ash, protein, fat, crude fibre, carbohydrates and energy respectively. Mineral composition was 19.02mg iron, 186.23mg calcium, 1.90mg zinc, 481.41mg magnesium, 1424.5mg potassium and 1143.85mg phosphorus/100g. Four variations of each product were developed and evaluated for sensory parameters. The best accepted products were further selected for storage studies. Sensory evaluation showed that popped pearl millet-based madhli was best accepted (8.44). In case of kadabu, roasted pearl milletbased kadabu was best accepted (8.13). Ready-to-eat (RTE) madhli was stored for 28 days and ready-to-cook (RTC) kadabu was stored for 90 days at both ambient (28±2°C) and refrigerated (4°C) conditions with no significant (p>0.05) changes in sensory parameters during storage. Microbial study conducted for best accepted products showed zero count for total bacteria, fungi and yeast.