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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 Embargo NUTRITIONAL CHARACTERISTICS, COOKING QUALITY AND SHELF LIFE OF RAW AND PARBOILED LITTLE MILLET RICE (Panicum sumatrense) POLISHED TO DIFFERENT DEGREES(2022-12-10) VENU GOPAL, P. V.; Kalpana, B.Panicum sumatrense (L), sometimes known as little millet, is a member of the Panicum genus and the Poaceae family. It is an annual herbaceous plant with grains being round and smooth. It is widely renowned for its drought resistance and an essential small millet native to the Indian subcontinent. Since its utilization is limited, to increase its consumption, processing after harvesting is necessary. Parboiling was said to improve kernel integrity and retain nutritional quality, while polishing could enhance sensory attributes. For parboiling process, grains were soaked for 10 minutes at room temperature, open steamed for 15 minutes and tray dried for about 6-8 hours. Raw and parboiled little millets were polished to 0, 4 and 8 degrees using abrasive rice polisher post dehusking. The present study was carried out to explore the effect of parboiling and polishing of little millet on nutritional characteristics, cooking quality and shelf-life parameters. Physical parameters (bulk density, 1000 kernel weight, hardness and tristimulus colour), sensory attributes, storage parameters, physicochemical (Gelatinization temperature) and cooking characteristics showed significance difference upon parboiling and polishing. Parboiling had no significant effect on nutritional composition but as the extent of polishing increased, the nutrient contents were significantly reduced. Hence, from these results, it could be concluded that parboiling improved physical, physico-chemical characteristics, cooking quality, sensory attributes and shelf life but showed no significance effect on nutritional composition. While extent polishing diminished all the parameters.ThesisItem Embargo PHYSICO-CHEMICAL AND COOKING CHARACTERISTICS OF PIGMENTED RICE VARIETIES(2022-12-09) GANAVI, B. R.; JAMUNA, K. V.Rice being a prominent cereal grain, examining rice quality takes the lead in establishing its quality and fetching its market worth, as well as aiding in the emergence of future unique food products using the finest quality rice kinds. Now a days, pigmented rice such as red and black rice are gaining lot of importance due to presence of bioactive compounds and their health benefits. Hence, the present study was carried out to evaluate the physico-chemical and cooking characteristics of 10 pigmented rice varieties and an energy bar was developed utilising the best accepted rice variety. Physical characteristics of 10 pigmented rice varieties viz., length (5.47-7.05 mm), breadth (2.14-2.88 mm), L/B ratio (2.06- 3.29), 1000 kernel weight (14.32-26.18 g) and bulk density (0.84-0.61 g/cm3) found respectively. Proximate composition varied significantly for protein, fat, crude fibre, carbohydrate and energy except for moisture and ash content in all the pigmented rice varieties. Among the 10 pigmented rice varieties amylose content was found best in black rice variety Burma black and red rice variety Kyasakki. Antioxidant activity and anthocyanin content ranged from 58.94-15.86 per cent and 183.15-67.30 mg Cy-3-glc/100g, respectively. Cooking parameters like optimum cooking time ranged from 28.00-42.67 min. Water uptake ratio was 4.66-6.78, gruel solid loss was found to be 0.99-1.29 per cent. Pigmented rice energy bar BBT2 was best accepted and microbial counts were within the permissible limits during storage period. Hence, utilization of pigmented rice varieties in a daily diet will improve the nutritional status of the individuals.ThesisItem Embargo NUTRIRICH SPREAD FROM RED RICE GENOTYPES(University of Agricultural Sciences, Bangalore, 2022-12-13) PRIYA, V N; USHA, RAVINDRARed rice is a type of a pigmented rice with red bran covering the endosperm of the rice kernels. Two red rice genotypes MSN 100 and MSN 104 were evaluated for physicofunctional, cooking, phytochemicals, nutritional composition, anthocyanin profiling and antioxidant activity using the standard protocols. There was a significant difference observed for physico-functional and cooking parameters. Anthocyanin profiling of four different compounds such as pelargonidin ranged between 1.92-2.65, cyanidin between 45.24-120.72, delphinidin between 6.63-11.98 and malvidin ranged from 3.50 to 3.66 μg/g respectively. Antioxidant activity was significantly higher in MSN 104 (93.28 mg AAE/100g). Proximate composition was varied between the two red rice genotypes viz., moisture ranged between 10.22-10.29, protein 11.90-13.01, fat 3.09-3.68, crude fibre 2.16- 2.30, ash 1.27-1.42, carbohydrates 71.83-73.30 g, energy 368.65-372.38 Kcal per 100 g respectively. 35 per cent red rice flour (H RRS2) and honey incorporated spread scored high sensory scores compared to other sweeteners (liquid jaggery and dates syrup) based spreads. Red rice honey based spread got very good proximate composition such as moisture (4.99 g), protein (18.55 g), fat (12.17 g), crude fibre (0.91 g), ash (2.82 g), carbohydrates (61.47 g) and energy (429.59 Kcal per 100g respectively). Peroxide value (1 meq O2/ kg) and free fatty acid (0.76 mg KOH/kg) were in acceptable limit. Developed spread could be stored for more than 45 days in glass bottles at ambient temperature. The consumer preference for highly accepted red rice honey based spread was found to be acceptable.ThesisItem Embargo PROCESSING AND VALUE ADDITION TO DIFFERENT VARIETIES OF GRAIN AMARANTH (Amaranthus Spp.)(University of Agricultural Sciences GKVK, Bangalore, 2022-12-27) PALLAVI, V.; Banu DeshpandePhysicochemical and nutritional profile of selected Grain amaranth varieties ofAICRN (Potential Crops), UAS, Bangaloreviz.KBGA 1, KBGA 4, KBGA 15, VL 115, SKNA 808 and Suvarna were assessed.Popping and Malting techniques were standardised to optimise three value added products namely Nutribar, Amaranth laddu and Beverage mix at different incorporation level. Thousand grains weight varied from 0.48 to 0.81 g and bulk density from 0.80 to 0.82 g/ml showed grains are denser in mass. KBGA 15 exhibited better popping (97.33%)and expansion ratio (7.64) for manual method at 140 ℃. Mechanically, it excelled with 97.67 per cent popping per cent and 4.58 expansion ratio at 220 ℃.KBGA 4 had good germination characteristics with 1.3 cm radical length at 12 hours soakingand 24 hours germination. Nutri bar with 30 per cent of popped grain amaranth (KBGA 15), Amaranth laddu with 40 per cent incorporation of popped grain amaranth (KBGA 15) and beverage mix with 20 per cent incorporation of malted flour (KBGA 4) werehighly acceptable by sensory panelists with good nutrient profile. Products stored in LDPE pouches at room temperature for one month were safe(p<0.01). Production cost (%) was Rs. 39, Rs. 26 and Rs. 18, respectively, indicating products were costeffective for nutritional and convenience benefits.Grain amaranth varieties of UAS, Bangalore are potential for processing and value addition to enrich the daily diet to combat malnutritionThesisItem Embargo QUALITY EVALUATION AND DEVELOPMENT OF Phyllanthus amarus (Bhumi Amla) BASED FOOD PRODUCTS(2022-12-30) SOURABH PRABHA; Savita S. ManganavarPhyllanthus amarus (Bhumi Amla) plant and its parts are known for its rich nutritional and medicinal importance. Hence, the present study was undertaken for quality assessment and develop value added food products by incorporating dehydrated plant powder. Plants subjected to steam blanching for 2 mins and tray dried at 45˚C was selected for further studies based on colour retention. The nutritional composition revealed that whole plant had 57.26g carbohydrates, 12.91g protein, 4.81g fat, 11.72g crude fibre, 57.14mg vitamin C and 6700.86μg β-carotene per 100g of sample. The cluster of leaves and fruits had, 14.74g protein, 7.33g fat, 8.90g crude fibre, 85.71mg vitamin C and 7812.43μg β-carotene, the stem had 12.95g protein, 1.50g fat, 14.50g crude fibre, 28.57mg vitamin C and 5203.12μg β- carotene and roots had 8.75g protein, 0.50g fat, 16.50g crude fibre, 28.57mg vitamin C 2065.22μg β- carotene per 100g of sample. The bioactive components like antioxidant activity (1073mg AAE/100g), total polyphenols (3537.33mg GAE/100g) and flavonoids (363.71mg RE/100g) were recorded highest in cluster of leaves and fruits. Value added products such as soup mix and fruit spread were developed by incorporating dehydrated plant powder to an extent of 5, 10 and 15 per cent. Among the variations, 5 per cent stem-based fruit spread and 10 per cent root-based soup mix had higher scores for overall acceptability. The shelf life of Phyllanthus amarus based soup mix and fruit spread were 90 and 45 days respectively. Thus, Phyllanthus amarus can be utilized to prepare shelf stable and healthy products.ThesisItem Embargo MILLET AND BANANA FLOUR BASED FUNCTIONAL CAKE(2022-12-30) SOWMYA, A.G.; MAMATHA, H.S.Foxtail millet deliver a wide range of health benefits and is a good source of gluten free protein, energy, vitamins and minerals. Unripened banana contains good amount of resistance starch, dietary fiber, vitamins, minerals and phenolic compounds that are important in lowering the risk of chronic diseases. However, the onset of ripening due to the climacteric nature of the fruit makes banana susceptible to spoilage and short storage period. Therefore, the study was undertaken with the aim of preparing functional cake by using foxtail millet (FMF), unripened banana (UBF) and banana blossom (BBF) flour at different levels of incorporation. Physical parameters, nutritional, sensory quality and consumer acceptance was evaluated for the developed cake. Cake with 30 per cent FMF, 67 per cent UBF and 3 per cent BBF was best accepted. The inclusion of unripe banana flour led to an increased batter consistency, which hindered the cake expansion, resulting in a slightly lower specific volume and increased hardness. The nutritional profile of cake such as protein (5.41g), moisture (23.92g) dietary fiber (2.28/g), carbohydrate (53.84), energy (391.09 kcal), potassium (28.62 mg/g), calcium (23.54 mg/g) polyphenols (332.65 mg/g) and antioxidant capacity (54.12 %) was improved. The storage period affected moisture, free fatty acids, peroxide value, water activity and microbial load but all the levels were within the permissible limit. The cost of production of functional cake was Rs. 761/kg. Foxtail millet, unripe banana and banana blossom flour can be utilized as functional ingredients in bakery products such as cake.ThesisItem Embargo NUTRITIONAL EVALUATION OF ISABGOL (Plantago ovata) BASED FUNCTIONAL FOODS(2022-12-02) SHEEBA SHARMA; Dr. SHAMSHAD BEGUM, S.The research on ‘Nutritional evaluation of Isabgol (Plantago ovata) based functional foods’ was conducted during 2021-22 with an aim to add versatility in diet. Analysis was done for physico-functional properties of whole seed, de-husked seed and seed husk separately. Different products were prepared from isabgol seeds viz. churan, seed cocktail, fibre mix, biscuits and were subjected to sensory evaluation, nutritional analysis, storage studies and cost analysis. Seed cocktail (25% Isabgol seed) was scored best with respect to flavour (7.85), taste (7.76), texture (7.85), colour (8.23) and appearance (8.28). The nutritional composition indicated that seed cocktail (25% Isabgol seed) had the highest Protein (15.76 g) while Crude fibre (29.77 g), Energy (475.94 Kcal) and Total dietary fibre (35.34 g) per 100 g, respectively was highest in Fibre mix (30% Isabgol seed). Analysis of mineral composition showed that Phosphorus (196 mg), Magnesium (192 mg), Zinc (5.26 mg) were highest in biscuits, Calcium (644 mg), Iron (16.70 mg) and Potassium (562 mg) per 100g, respectively were highest in Fibre mix. For churan and seed cocktail there was no record of growth of microbes on storage. All products were in range of mildly acceptable to moderately acceptable on storage. Peroxide value and free fatty acid value were found to be within permissible limits for seed cocktail, fibre mix and biscuit until end of storage. The products were cost effective and hence, it can be incorporated to an extent of 10 to 30 per cent in daily diet for its nutrition and health benefits.ThesisItem Embargo VALUE ADDITION AND QUALITY ASSESSMENT OF Ficus auriculata L. (Wild fig)(2022-12-02) SUJAY SINGH; BHARATHI C. MIRAJKARWild fig (Ficus auriculata L.) belonging to the family Moraceae, is native of Southeast Asia. It is underutilized fruit rich in minerals, fiber, flavonoids and polyphenolic compounds. Hence, the present study was undertaken for quality assessment and to develop value added products from wild fig fruit powder. The results revealed that the fruit contains high moisture (85.10 %) and fiber (9.92 %). The fruits are rich source of calcium (240 mg) and potassium (100.01 mg) per 100 g. The pH is near neutral and the total sugar content of the fruit is 71.82 g per 100 g. The highest antioxidant activity of 85.12 per cent was observed in dried fruit powder in methanol extract. Cookies and malt mixes were developed using the wild fig powder. Cookies and malt mix with 30 per cent and 20 per cent level of incorporation respectively were best accepted. The shelf-life study of the best accepted cookies and malt were done for 30 and 45 days respectively. The sensory parameters of products diminished with longer storage period. The microbial counts were within the permissible limits during the storage period. The consumer acceptability was good for all the sensory attributes. The cost of production of cookies and malt mix were ₹ 30 and ₹ 31 per 100 g respectively. Hence, processing and value addition of wild fig fruits will pave way to explore development of nutritious products from underutilized fruits.ThesisItem Open Access DEVELOPMENT OF VALUE ADDED PRODUCTS FROM UNDERUTILIZED CHAKRAMUNI GREENS (Sauropus androgynus)(2022-02-22) RASHMI, K.; LATA, R KULKARNI.Chakramuni (Sauropus androgynus) leaves, an underutilized green leafy vegetable, is a perennial shrub known for its nutritional and medicinal value. The present study was undertaken to standardise the process of dehydration and to develop shelf stable value added products. The Chakramuni leaves were subjected for blanching and team blanching. Steam blanching for 5min. and dried at 650C had better colour and nutrient retention compared to blanching for 3 min. and dried at 550C. Value added products like Khakhra and chutney powder were developed by incorporating dried Chakramuni leaves at 5, 7.5 and 10 per cent levels. Organoleptic evaluation scores for developed products were in the range of like moderately to like extremely. Both Chakramuni khakhra and chutney powder were the best accepted at 7.5 per cent incorporation level compared to other variations. Among the products, the chakramuni chutney powder recorded higher protein (19.59g), fat (3.06g), ash (3.62g),crude fiber (12.67g), β-carotene (562.60μg), vitamin C (0.57mg), calcium (70.57mg) and iron (8.29mg) compared to chakramuni khakhra. Both Chakramuni khakhra and chutney powder had higher amount of calcium, iron and β-carotene compared to control khakhra and chutney powder. The developed products were within safe permissible limits and accepted upto 60 days at room temperature when stored in aluminium pouches. The cost of chakramuni khakhra and chutney powder per 100g was Rs.17/- and Rs. 30/- respectively. Thus, dehydrated Chakramuni leaves could be better utilized for development of value added products.
