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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 FORMULATION AND EVALUATION OF HERBAL ENRICHED COMPOSITE FLOUR MIX AND ITS EFFECTS ON PREMENOPAUSAL WOMEN(University of Agricultural Sciences, Bangalore, 2023-02-24) LATHA RANI R.; JAMUNA K.V.Standardization of finger millet and wheat based composite flour mix and herbal mixe were carried out along with sensory evaluation. Best accepted composite mix and herbal mix were used to develop Herbal enriched finger millet (HFCF)/wheat composite mix (HWCF). Further mixes were analyzed for nutrient composition, minerals, In vitro antioxidant activity, total phenols, flavonoids, In vitro protein digestibility, bio accessibility of calcium, iron and zinc. Shelf life and consumer acceptability of the developed products as well as feeding trials to premenopausal womenfor three months were done. Results revealed that finger millet/wheat (50 %) in combination with 50 % of other ingredients was accepted. Among the different combination of herbal mix, HMT3- kashaya was highly accepted. The treatment-3 viz., HFCF3 and HWCF3 were best accepted. HWCF3 had good nutrient composition including moisture (12.79 g), protein (16.45 g), fat (7.66 g), ash (3.57g), crude fiber (3.36 g), carbohydrates (56.13 g g) and energy (360 Kcal) per 100g . Minerals viz., calcium, magnesium, sodium, potassium, zinc were 270, 153, 16.44, 474, 3.43 mg/100 g respectively were seen in HFCT3 mix. Polyphenol and flavonoids were found to be higher in HWCF (153 mg GAE/100 g) and (191.06 mg RE/100 g) respectively. In vitro bio accessibility of calcium observed more in HFCF (34.84 mg/l). Developed bar and laddu can be kept for 2 months in HDPE pouches. Intervention study revealed that consumption of developed mix imporved health status of premenupausal women. Thus the developed HFCF and HWCF had good nutrient composition, minerals and antioxidant activity that can be used in daily life to improve health status.ThesisItem Embargo COMPARATIVE EVALUATION OF DIFFERENT PROCESSING METHODS ON NUTRITIONAL PROPERTIES OF MINOR MILLETS(University of Agricultural Sciences, Bangalore, 2022-12-27) NITHYASHREE, K; VIJAYALAXMI, K. G.Minor millets are the groups of small seeded cereals rich in micronutrients and phytochemicals. The important minor millets are finger millet, foxtail millet, proso millet, barnyard millet, kodo millet and little millet. The present study was undertaken to evaluate different processing methods on antinutrients and bioaccessibility of minerals.The results showed that processing methods had no impact on proximate and minerals composition, however, the antinutrients were reduced. In roasting and popping, phytic acid, tannin and polyphenols content reduced upto 20.18 and 25.97 per cent, 25 and 41 per cent and 14 and 25 per cent respectively. The significant increase in bioaccessibility was observed in all the processing methods which were higher in germination and fermentation compared to other processing methods. Germination and fermentation at 48 hours significantly increased bioaccessible iron (34 and 41 per cent), bioaccessible zinc (39 and 44 per cent), bioaccessible calcium (45 and 46 per cent), bioaccessible magnesium and phosphorus (43 and 45 per cent) respectively. Value added products like lavish, kodo pops, dhokla mix and paddu mix were prepared by processing millets and they were acceptable. The products were safe till 90 days at room temperature packed in HDPE aluminium laminated standing pouches. Results showed that processing increased bioaccessibility of minerals in all the products, however per cent bioaccessibility was found to be higher in fermented products. Thus, the study concluded that bioaccessibility of minerals can be enhanced by traditional home scale processing of millets and fermented millet products may help in combating prevailing mincronutrient deficiencies.ThesisItem Open Access PROCESSING, NUTRITIONAL QUALITY AND VALUE ADDED PRODUCTS OF KODO MILLET (Paspalum scrobiculatum)(University of Agricultural Sciences, Bangalore, 2021-01-09) ROOPA, B PATIL; VIJAYALAXMI, K GMinor millets play an important role in achieving food and nutritional security and also address life style disorders. The present study was undertaken to study the nutritional and storage quality of kodo millet and to develop value added products. Kodo millet rice had higher fibre content (6.12 g/100g), micronutrients viz. calcium, phosphorus, magnesium, iron, zinc, manganese and copper (39.63 mg, 378.79 mg, 91.07 mg 3.55mg, 2.08mg, 2.97mg and 1.57mg /100 respectively), phytonutrients viz. phytic acid, total polyphenols, tannins (225 mg/g, 143.57 mg CE/100 g, 5.05 % or 50.46 mg TAE/g) and good antioxidant activity (80.57% or 24.65 AAE/100 g) compared to kodo grits and flour. Pulav, upma and roti were developed using kodo rice, grits and flour at 50%, 75% and 100% level and 50 per cent incorporated products were accepted at like very much level and were selected to develop RTC mixes. All macro and micro nutrients were higher in kodo millet RTC mixes compared to control mixes.The shelf life was assessed in terms of moisture content, microbial load, peroxide and free fatty acid values. The kodo rice, grits and flour were safe for consumption for six months. The developed mixes were safe for three months when packed in multi layered polypropylene covers at ambient temperature. The RTC pulav, upma and roti mixes were observed to possess the moderate glycemic index (67.66, 59.82 and 61.01 respectively). Thus the general population can exploit nutritional and health benefits of kodo millet by including kodo millet products in their daily diet.ThesisItem Embargo INCORPORATION OF ENCAPSULATED CARROT COAGULUM POWDER FOR DEVELOPMENT OF FOOD PRODUCTS(University of Agricultural Sciences, Bangalore, 2020-12-28) SNEHAL, GIRI; NENA, JOSHICarrot is a popular root belonging to the Apiaceae family. Carrots are nutritious and mainly rich in carotenoids. Often very high losses are incurred during post-harvesting operations. A significant proportion of carrots are rejected due to bad aesthetics. Therefore, a study was undertaken to utilize such non-commercial carrots out-grades for their enzymatic extraction, encapsulation, nutritional analysis and development of value-added products. Optimization of enzymatic extraction of carrot pomace using pectinase and cellulase enzymes was done by response surface methodology (RSM) and then encapsulation using spray drying technique. The optimized conditions were temperature (X1) 44°C, enzyme concentration (X2) 0.21%, and time (X3) 120 min. Results showed that experimental values of yield, total carotenoid content (TCC), TSS (89.16%, 2.50mg/100g, and 3.38 °Brix) were close to the predicted value (91.52%, 2.47mg/100g, and 3.37 °Brix) respectively, validating the statistical optimization. TCC in enzymatically extracted carrot coagulum was13.23 mg/100g. Obtained carrot coagulum was used for standardization of spray drying process to obtain encapsulated carrot coagulum powder (ECCP) using carrier agents (MD100, MD75:GA50 and MD50:GA50) at three inlet temperatures (160, 170 and 180°C). Developed ECCPs were analyzed for physicochemical properties and storage stability. Powder produced at 170°C using MD100 as carrier agent gave better TCC retention, physical properties, low moisture content, high energy, carbohydrate, and ash contents. Storage at refrigerated and MAP conditions resulted in better conservation of ECCP during (3 months) of storage. ECCP incorporation at 7.5 and 5% into health drink powder and yoghurt respectively had good colour, overall acceptability, storage and nutritional properties. Cost and yield computations revealed that, from 100 Kg of carrot out-grades, 12.15 Kg of ECCP could be obtained, at a cost of Rs. 1,024 per Kg under laboratory conditions. ECCP thus obtained could be successfully incorporated into functional foods with improved sensory and nutritional content.ThesisItem Embargo BIOACTIVATION AND MINERAL FORTIFICATION OF ROUGH RICE (Oryza sativa L.)(University of Agricultural Sciences, Bangalore, 2020-12-28) CHINGAKHAM SIMA, CHANU; SHIVLEELA, H BThe present study was undertaken to identify suitable bioactivation and fortification method, to study milling properties, physical, cooking properties, organoleptic and shelf life, anti-nutritional factors like phytic acid, bio-accessibility of iron, zinc and calcium in fortified rice. Rice variety Gangavati sona, Sambha masuri and Thanu were fortified with micronutrients through parboiling and germination. Four treatments were employed for fortification. Maximum iron content was observed in Sambha masuri T4C4 with 5.27 mg/ 100 g whereas highest zinc (5.53 mg/100g) and calcium content were recorded in T2C4 and T4C4 of Gangavati sona respectively. Head rice yield of fortified rice ranged from 70.48 to 78.95 per cent in Gangavati sona, 69.40 to 77.50 per cent in Sambha masuri and 71.58 to 78.59 per cent in Thanu. Fortificants did not have negative impact on acceptability of fortified rice. A positive correlation was established among the cooking properties, water uptake ratio, gelatinization temperature and volume expansion ratio. Highest bio-accessible iron (1.15 mg/100g) was observed in Sambha masuri. Fortified Gangavati sona rice had maximum bio-accessible zinc (1.15 mg/100g) and calcium (7.87 mg/100g). Unfortified brown rice, zinc fortified brown rice exhibited increase free fatty acid content with increase in storage duration, contradictorily, iron and zinc fortified brown had decreased free fatty acid content in all the varieties. Therefore, fortification of rice with zinc and calcium through parboiling canbe a medium to reduce malnutritionThesisItem Open Access INCORPORATION OF ESSENTIAL OILS TO IMPROVE THE QUALITY AND SHELF LIFE OF PROTEIN BARS(University of Agricultural Sciences, Bangalore, 2021-07-28) AISHWARYA AYATTI; AISHWARYA AYATTI; NEENA JOSHI; NEENA JOSHIThe study entitled “Incorporation of essential oils in coating material to extend shelf life of protein bars” was conducted with objectives to standardize different levels of ingredients for protein bars and coating process as well as levels of incorporation of essential oils in coating material to evaluate the physico-chemical characteristics, sensory and shelf life qualities of the developed product. A series of preliminary laboratory experiments were carried out to standardize the levels of different ingredients namely sweeteners, fats and oils, humectatnts, gums and nuts and dried fruits. The standardized bars were coated with milk and dark chocolate and essential oils were later incorporated into both chocolate coating at different levels. The standardized protein bars containing 12-16 g protein per 100g were able to meet 21- 28 per cent RDA in a reference Indian. Chocolate coating of standardized protein bars improved the sensory acceptability of the products and showed favorable effect on texture profile values when compared with uncoated protein bars. The incorporation of essential oils in coating material has further improved the sensory scores of protein bars particularly in case of milk chocolate+ fennel essential oil and dark chocolate+ cinnamon essential oil protein bar samples. Antioxidant activity of coated protein bars was significantly higher than uncoated bars, and the addition of essential oil brought further enhancement of antioxidant activity. Storage study of samples suggest that chocolate coating and incorporation of essential oils in coating has significant beneficial role with respect to texture, sensory characteristics and physical parameters along with positive role in preserving the protein bars from oxidative rancidity when compared with the uncoated protein bars. The study demonstrated that both the coating material and the incorporation of essential oils have a positive impact on the sensory, physico-chemical, and shelf life properties of the developed protein bars.ThesisItem Open Access ASSESSMENT OF NUTRITIONAL STATUS, LIFE STYLE AND OCCUPATIONAL HEALTH HAZARDS OF DAL MILL WORKERS IN KALABURAGI DISTRICT OF KARNATAKA STATE(University of Agricultural Sciences, Bangalore, 2022-02-18) DEEPAK; JAMUNA, K. VThe present study was undertaken to analyze the nutritional status, life style and occupational health hazards faced by dal mill workers. Three hundred dal mill workers were selected from different mills in Kalaburagi District. Assessment of health and nutritional status, dietary intake, nutritional adequacy, occupation health hazards, pulmonary health parameters and use of protective measures in dal mills were assessed. A subsample of 30 mill workers were selected for intervention programme. During intervention programme necessary inputs were provided and awareness was created regarding nutrition, health and protection from hazards in milling area. Results revealed that, nearly half of the mill workers (46.33 %) were belonged to the age group 25-35 years. Majority of the mill workers belonged to the upper lower class (77.3 %) and 80.33 per cent workers were vegetarians. Among mill workers 82.67 per cent had normal body mass index of (22.6 kg/m2) and it was noteworthy that most of the respondents were having normal nutritional status. A nutrition education training programme was conducted to create awareness about nutrition, health and use of PPEs to reduce occupational health hazards for a subsample of 30 workers. Before nutrition education most of them had coughing and sneezing (63.33 %), breathlessness (46.67 %), watery nose (60.0 %) due to dust exposure. Post intervention results showed that the problems were reduced by use of PPEs with respect to coughing and sneezing, breathlessness, and watery nose. The intervention programme has brought a positive change in the knowledge regarding consumption of protective foods and use of safety measures in working area. This positive trend indicates that the training has created the awareness among mill workers as well as owners and also importance of protective measures in the mill premises.ThesisItem Open Access EXPLORATION OF UNDERUTILIZED GREENS FOR β-CAROTENE ENHANCED PRODUCTS(University of Agricultural Sciences, Bangalore, 2022-06-14) NIDHI GUPTA; Usha RavindraMicronutrient deficiencies have become a serious global problem, resulting in poor health, low work productivity and high rates of mortality and morbidity. Therefore, the study aimed at exploration of underutilized greens for β-carotene enhanced products. Total of 67 respondents from six villages of Chamarajanagara district were interviewed in which 59.7 per cent of respondents were young. Majority were married (88.1%) and female (71.6%). Maximum respondents (85.1%) have been using underutilised green leafy vegetables (UGLVs) in their daily diet and 40.3 per cent cultivates UGLVs. Forty-two UGLVs were documented which belonged to 25 plant families, 3 divisions, 34 genera and 42 different plant species. Most of them were available throughout the year. UGLVs found to be used for culinary purposes and as ethnomedicinal plants to treat several diseases and disorders. They contained (g/100g) moisture-77.7 to 93.2 per cent, protein 1.24 to 8.00, fat 0.31 to 2.20, crude fiber 1.91 to 8.83 and ash 0.93 to 2.89. The mineral content (mg/100g) were iron 0.43-17.46, zinc 0.07-1.08, copper 0.04-0.55, manganese 0.05-2.09, calcium 39.7-421.3 and phosphorus 13.2-104.6 mg/100g. β-carotene in UGLVs ranged from 634 to 15870 μg/100g. Based on quality parameters of UGLVs, Basella alba and Moringa oleifera were selected for β-carotene enhanced products namely basella pasta, moringa pasta, moringa dark chocolates and moringa green chocolates were developed. Moringa and basella added pasta and chocolates showed better nutritional composition. A significant increase in mineral and β-carotene was found in moringa added products. Biochemical changes, microbial and sensory scores were within the acceptable limit in two packaging material tested at two storage temperatures. These products need to be introduced to the market at an affordable cost to reach maximum population, especially children. Therefore, UGLVs need a lot of attention from policymaker and researcher to make them available and bring diversity to meal plateThesisItem Open Access PROCESSING AND VALUE ADDITION OF QUINOA (Chenopodium quinoa Willd)(University of Agricultural Sciences, Bangalore, 2022-04-04) PRITHAM, S M; Revanna, M LQuinoa is proteinaceous crop with good composition of essential amino acids. Hence, the present investigation was carried out on the physico-chemical, functional, nutritional, antinutritional factors and development of value added products from quinoa. As quinoa is bitter in taste, different processing methods viz., soaking, germination, popping roasting and cooking were standardized to reduce it. Thousand kernel weight of raw and dehulled grains was 3.78 and 2.24 g. Raw and dehulled quinoa grains had 16.62 and 18.95g of protein, 5.71 and 5.44g of fat, 6.88 and 2.73 g of fiber, 52.56 and 57.99g of carbohydrate respectively. Among different processing methods, germination and cooked sample had high protein 16.91 and 18.73 g respectively. Calcium, iron and zinc were highest in germination and roasted samples. Phytic acid was highest in popped and roasted sample (155.50 mg and 104.25 mg respectively). Saponin content was significantly reduced in germination and roasting processing methods. Value added products viz., processed quinoa beverage, chikki, upma, dosa and dhapati were developed at 25, 50, 75 and 100 per cent incorporation levels. Processed quinoa beverage and roasted quinoa chikki were accepted at like very much level and selected for shelf life study for three months. Beverage mix and chikki were safe upto three months and two months of duration in aluminium and high density polyethylene package respectively. Upma was observed to poses moderate glycemic index of 60. Thus, processing reduces antinutritional factors and increases nutritional value of quinoa and can be consumed for its health benefits and high nutrient content.
