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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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2018 - 20193
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Subject: Others × Start date: 2006 × Thesis Type: Ph.D ×
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    ThesisItemOpen Access
    SUITABILITY OF BIOFUEL CROP RESIDUES AS POTENTIAL SOIL AMENDMENT- A CRITICAL STUDY
    (UNIVERSITY OF AGRICULTURAL SCIENCES, GKVK BENGALURU, 2019-03-18) RISING PANMEI; PRASANNA, K. T.
    A study was conducted to determine the suitability of biofuel crop residues as potential soil amendment. During the composting of leaf litter, fruit husk and oil cake of Pongamia pinnata and Simarouba glauca, it was observed that the temperature in all the compost piles ranged from 24.4􀔨 to 50.5􀔨. EC values of the compost were within the threshold value of <4.0 dS m-1 (FCO, 2013) and their pH ranged from 6.0 to 8.5 at 90 days. The bacteria, fungi, actinomycetes, and N2-fixers were found in good numbers during the maturation phase. There was also net decrease in enzyme activities in all the treatments at the end of 90 days. Thus, these results suggested that the biofuel crop residues have been converted to stable compost in 90 days. The study was taken forward to assess the effects of raw and composted biofuel crop residues on the physiology and growth efficiency, and yield of maize; and soil health properties. It was observed that the biofuel crop residues regardless of their forms as raw or composted at 10 t ha-1 produced higher growth and yield compared to the recommended dose of farmyard manure or NPK fertilizers. The incorporation of biofuel crop residues has shown diverse responses at various stages of observation. This may be due to the influence on soil physical properties as well as the microbial population that might have influenced better availability and uptake of nutrients. Either raw or composted biofuel residues can be applied as soil organic amendment at the rate of 10 t ha-1 serving as an important component of sustainable agriculture.
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    ThesisItemOpen Access
    DEVELOPMENT OF VALUE ADDED PRODUCTS FROM IVY GOURD (Coccinia indica L.) AND GLYCAEMIC INDEX IN IVY GOURD CHAPATHI
    (UNIVERSITY OF AGRICULTURAL SCIENCES, GKVK BENGALURU, 2019-02-20) SNEHA SHIGIHALLI; VIJAYALAXMI, K. G.
    Ivy gourd is a tropical plant belongs to the family of Cucurbitaceae, commonly known as little gourd and is valued for its nutritional and medicinal value. The present study was undertaken to standardize the process of dehydration, to develop value added shelf stable products from dehydrated ivy gourd powder and to evaluate its glycemic index. Fresh ivy gourds were subjected for different pretreatments and dried at two different drying temperatures (i.e. at 55°C for 8 hr and 60°C for 6 hr) in a tray drier. The moisture content, dehydration and rehydration ratio varied significantly among the pretreatments. However, drying at 60°C was considered best for further process. Dehydrated ivy gourd powder was analyzed for physico-chemical, functional and nutrient analysis. Different value added products were developed by incorporating dehydrated ivy gourd powder at different levels. Sensory acceptability of developed products were in the range of liked moderately to liked extremely. It revealed that sweet biscuits (IGSB-10%), masala biscuits (IGM-10%), sponge cake (IGC-10%), jelly (IGJ-10%) soup sticks (IGST- 20%) rusk (IGR-20%) and chapathi (IGCH-12.5%) were best accepted to other variations. Micronutrient (Ca, Fe and P) and ß-carotene contents were improved significantly upon ivy gourd incorporation in the products. Biscuits, soup sticks and rusks were acceptable and microbial load were well within safe permissible limits for 60 days of storage. α-Amylase inhibition activity (units/mg) in the extracts was observed from 27.40 in 0.5 ml to 69 in 1.5ml of extract. The per cent inhibition was found to increase with increase in the concentration. Glycaemic index for ivy gourd added chapathi was found to be 56.08, which is found almost nearer to low glycaemic value. Thus, dehydrated ivy gourd as vegetable will not only provide the dietary and nutritional benefits, but also plays a vital role in management of blood glucose level.
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    ThesisItemOpen Access
    EFFECT OF DIETARY APPROACHES AND EATING BEHAVIOUR AMONG OVERWEIGHT HOME MAKERS
    (University of Agricultural Sciences, GKVK Bengaluru, 2018-11-30) VEENA, B.M.; USHA RAVINDRA
    A study was conducted to assess the relationship between socio economic and nutritional status of women. Standardization of low calorie food formulation for overweight homemakers was done and its functional properties, chemical composition and shelf life was evaluated followed by intervention studies to see the effect of low calorie food formulation along with education on anthropometric and biochemical parameters of the selected subjects. Most of the respondents (46.7 %) belonged to 36-45 years of age group, 32.5 per cent belonged to 26-35 years age group and 20.8 per cent of respondents were of >45 years age group. More than half of the women respondents were housewives (59.2 %) followed by working group (30 %) and entrepreneurs (10.8%). 34.2 per cent of respondents had only one child, more than half of the respondents had 2 children (53.3%) and only 12.5 per cent of respondents had 3 children. Developed food formulation contained moisture -5.0%, protein -18.6g/100g, fat -5.8g/100g, carbohydrate -67.3g/100g energy value -396 kcal/100g, crude fiber -11.0%, total dietary fiber -10.45%, ash -3.32%, calcium -308.66mg/100g, iron -6.89mg/100g, β-carotene -1123.5 μg/100g, Zinc -1.89mg/100g, Phosphorous -277.66mg/100g, potassium -54.06mg/100g and sodium -2.53mg/100g. A significant decrease in the total cholesterol, (from 182.3±33.9 to 163.3±32.4 mg/dl and 209.5±38.4 to 193.1±32.1mg/dl for group I and II was observed after intervention of food formulation for six months. With regard to high density lipoprotein, significant increase was observed among the subjects of group I and group II from 38.7±9.8 to 46.3±8.3 mg/dl and 43.0±8.0 to 48.6±7.1 mg/dl respectively. Significant change in BMI from 27.2±1.9 to 25.4±2.0 was observed for group I. Hence low calorie food formulation along with lifestyle modifications played an important role in weight management