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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 Agriculture Minister Focused on Drought-Hit Crops During Raichur District Tour Deccan Chronicle.| Gururaj A Paniyadi Published on: November 7, 2023 | Updated on: November 7, 2023 Agriculture Minister N Chaluvaraya Swamy, during his tour of Raichur district, prioritized a visit to the drought-stricken cotton and tur crop areas across various hoblis of Raichur taluk on Monday.(Image: DC) Agriculture Minister N Chaluvaraya Swamy, during his tour of Raichur district, prioritized a visit to the drought-stricken cotton and tur crop areas across various hoblis of Raichur taluk on Monday.(Image: DC) Raichur: Agriculture Minister N Chaluvaraya Swamy, during his tour of Raichur district, prioritized a visit to the drought-stricken cotton and tur crop areas across various hoblis of Raichur taluk on Monday. Accompanied by officials, the minister examined the drought-affected cotton crops. At the farm of Narasimhulu, he personally engaged with the farmers, attentively listening to their grievances. Minister Chaluvaraya Swamy stressed the importance of farmers securing crop insurance annually, in addition to anticipating government assistance. Responding to the plea from farmers for concessions on BT cotton seeds, similar to those provided for other crops, the minister assured that a decision would be reached after consultations with departmental officials. In his address at the inauguration of the International Conference of Agricultural Engineers held at the Raichur Agricultural University auditorium the Minister stressed the pivotal role played by agricultural institutions, universities, and research centers in guiding farmers towards adopting technology that facilitates efficient and cost-effective cultivation in an era of evolving environmental conditions. Advertisement The minister highlighted the evolving nature of the environment, with soil quality deteriorating and farmers grappling with challenges. He emphasized the need for agricultural colleges and universities across the state to proactively engage with farmers, asserting that they play a crucial role in this process. Minister Chaluvaraya Swamy also emphasized the potential of educational institutions specializing in agriculture in advancing the nation's agricultural sector.(University of Agricultural Sciences, Bangalore, 2023-12) SAHANA. M.; M. L. REVANNAMillets are small seeded grains, taxonomically belonging to family Poaceae, considered as crop of food security because of the sustainability in adverse agro climatic conditions.Millets are good source of energy, dietary fiber, gluten free, slowly digestible starch and thus provide sustained release of glucose and thereby satiety. Plastic is a great threat to the entire ecosystem so, there is a considerable need to replace plastic cutlery with better alternatives like edible cutlery as it is generally recognized as EBO (eco-friendly, biodegradable and organic). Millet based edible cutleries will ‟create a market force” for the local farmers by bringing back demand for millets. On the other hand, consumable containers cum ready to eat food are becoming a hot trend globally. Therefore, the study entitled “Formulation and evaluation of millet based edible cutleries” was conducted with the objectives to develop and analyse the physico-chemical, functional and storage stability of developed edible cutleries with functional ingredients for best accepted standardized products in the proportion of refined wheat flour(40g), white finger millet flour(40g), little millet flour(40g), foxtail millet flour(40g), whole wheat flour(20g), sugar(12g), margarine(2g), corn starch(2.5g), xanthan gum(2g), milk powder(4.5g), sorghum flour(15g), salt(0.5g) and vanilla essence(0.5g). Sensory acceptability of developed cutleries was in the range of moderately to like extremely on a nine-point hedonic scale. The standardized millet based edible cutleries were found to be nutritionally superior in terms of fiber, protein, carbohydrates, energy, calcium and iron. Significant differences were observed in sensory scores, moisture, free fatty acid of millet based edible cutleries stored in Metallized polyester polyethylene compared to that stored in Aluminium silver foil packaging materials. Changes in microbial counts were within permissible limits in samples stored in both packaging materials. The developed millet based edible cutleries were nutritious with good storage stability.ThesisItem Embargo BROWNTOP MILLET BASED VALUE ADDED READY-TOEAT\ READY-TO-COOK FOOD PRODUCTS(University of Agricultural Sciences, Bangalore, 2023-05-11) JAVVAJI HEMALATHA; K. V. JAMUNAThe present study was undertaken to assess browntop millet and development ready to eat / ready to cook value added products. Browntop millet grains were evaluated for their physico-chemical properties and processing methods like germination and popping. The 1000 grain weight, length, breadth, bulk density, true density and porosity values of browntop millet rice were found to be 2.40 g,1.94 mm,1.35 mm,0.83 g\ml,1.36 g\ml and 39.12 per cent, respectively. The values for the protein, fat, crude fiber, ash, carbohydrate and energy were found to be 15.75 g, 1.3 g, 3.47 g, 0.45 g, 72.27 g and 363 Kcal, respectively. The study showed that per 100 g of Browntop millet rice the calcium, phosphorus, Iron, zinc, copper and manganese values were 32.10 mg, 295 mg, 8.25 mg, 1.9 mg,1.42 mg and 1.88 mg, respectively. Germination Percentage of browntop millet was 96 per cent with germination time and grain soaking time of 24 hours. Popping percentage was found to 18.6 per cent. Ready to eat and ready to cook products such as energy bar, pasta, vermicelli upma mix and kesari bath mix were developed and best accepted in sensory evaluation from 20 per cent to 75 per cent incorporation of browntop millet. The products were stored at room temperature and evaluated for storage quality parameters like moisture content, peroxide value, microbial load. Energy bar was safe up to 30 days. Vermicelli upma mix, pasta and kesari bath mix were safe up to 45 days, 60 days and 90 days, respectively.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 DEVELOPMENT OF QUINOA (Chenopodium quinoa Willd) BASED READY-TO-COOK MIXES(2023-02-04) SWETHA, S. L.; SHOBHA, D.Quinoa is a pseudocereal which belongs to the family Chenopodiaceae and is valued for its nutritional and health benefits. The present study was undertaken to develop quinoa based ready to cook (RTC) mixes and evaluated their shelf life at ambient conditions in metalised polyethylene (MPE) pouches with and without nitrogen flushing. In order to develop RTC mixes, hydrothermal treatment followed by dehydration was carried out. Soaking of quinoa and dhals for 90 and 60 mins respectively yielded best rehydration ratio and cooking time. Four different RTC mixes were developed by incorporating hydrothermally treated quinoa grains with dhal and dehydrated vegetables at different levels. The best accepted quinoa RTC mixes were analysed for functional, cooking, nutrient and antioxidant properties. The study revealed that quinoa bisibelebath mix with quinoa: red gram dhal (70:30), quinoa pongal mix with quinoa: green gram dhal (70:30), quinoa kharabath mix with quinoa: other ingredients (80:20) and quinoa dhokla mix with quinoa semolina: bengal gram flour (60:40) were best accepted in sensory qualities compared to other variation tested. Developed quinoa RTC mixes were found to be nutritionally superior in terms of protein, fiber, calcium, iron, zinc and antioxidant contents. The developed quinoa RTC mixes were acceptable with respect to biochemical, microbial as well as organoleptic qualities and were safe for consumption in both the packages for six months. The consumer acceptability of RTC mixes revealed that, 76 to 80 per cent of consumers were willing to purchase the quinoa RTC mixes.ThesisItem Embargo EFFECT OF COOKING METHODS ON STARCH DIGESTIBILITY OF RAJMUDI AND SONA MASOORI RICE(2023-01-24) MEGHANA, G. O.; GEETHA, K.The present study was undertaken to assess rice varieties and different cooking methods on starch digestibility. Two rice varieties, Rajmudi and Sona masoori were assessed for their physico-chemical, cooking characteristics and starch digestibility. Both the rice varieties were medium slender as per the classification. The protein, carbohydrate and dietary fiber content of Rajmudi was 6.72, 79.03, and 6.61g and that of Sona masoori was 6.62, 79.25 and 2.75g respectively. Total starch and amylose content of Rajmudi was 70.03 and 22.31 per cent and that of Sona masoori was 71.52 and 21.09 per cent respectively. Among cooking methods, Rajmudi open cooked drained had lowest starch (61.64%) and carbohydrate content (59.98%). Rapidly digestible starch content of open cooked Rajmudi with draining, without draining and pressure cooked was 42.37, 42.85 and 47.21 per cent and that of Sona masoori was 45.01, 46.5 and 49.72 per cent, respectively. Slowly digestible starch content of open cooked Rajmudi with draining, without draining and pressure cooking was 16.54 16.19 and 14.94 per cent and that of Sona masoori was 17.81, 16.32 and 14.21 per cent, respectively. Irrespective of cooking methods Rajmudi had highest resistant starch (3.45%) compared to Sona masoori (2.41%), among cooking methods draining method had highest resistant starch (3.22%). Pressure cooked Sona masoori had highest starch digestibility index (74.71%), whereas open cooked Rajmudi with draining (68.73%) and without draining (69.05%) had lowest starch digestibility index. Therefore, Open cooked draining method is a better choice tolower carbohydrate content and starch digestibility.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 DEVELOPMENT OF SOUP-MIX FROM GARDEN ORACHE (Atriplex hortensis L.)(2023-01-03) DEEPTHI, K V.; USHA, RAVINDRAGarden orache (Atriplex hortensis L.) is found abundantly in India. It has high content of flavonoids, vitamin C and minerals. The present study was conducted to standardize the dehydration process, develop shelf stable soup-mix and analyse physiconutritional composition and anti-nutritional factors of the leaves. The mean weight, length and width of the leaves were 4.5g, 7.2cm and 5.8cm respectively. The leaves were pretreated with salt, sodium bicarbonate and citric acid (0.5%/5min), then subjected to steam blanching (95±3℃/3min), un blanching followed by tray drying (45℃, 50℃, 55℃) and microwave oven drying (360W). The colour analysis values indicated that leaves pretreated with salt (0.5%), steam blanch-tray dried (50℃) had better colour retention (L*, a*, b* values 44.90, -8.05, 22.38) for leaves and used for further study. The nutritional composition of dried leaves was moisture (5.45%), protein (16.89g), fat (2.40g), crude fibre (20.96g), total ash (23.93g), carbohydrate (51.33g), energy (282kcal), calcium (1567mg), potassium (790mg), sodium (292mg), phosphorus (251mg), magnesium (458mg), iron (11.80mg), zinc (14.87mg), vitamin C (14.21mg), tannin (39.90mg), phytic acid (66.97mg) and oxalates (78.98mg per 100g). Soup- mix with 10 per cent incorporation of dehydrated leaves had high sensory scores. Developed soup-mix could be stored for more than 60 days in LDPE pouch at ambient temperature with peroxide value (4.10 meq O2/ kg) and free fatty acid (0.33 mg KOH/kg) in acceptable limit. The cost of developed soup-mix was Rs 27/100g. Hence, Garden orache leaves could be explored as a regular green leafy vegetable.
