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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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20121
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Subject: Plant Biochemistry × Author: BHARATH KUMAR, N K × Start date: 1961 ×
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    ThesisItemOpen Access
    BIOCHEMICAL STUDIES ON SOME PROMISING MAIZE (Zea mays L.) CULTIVARS FOR NUTRITIOINAL QUALITIES
    (University of Agricultural Sciences GKVK, Bangalore, 2012-12-18) BHARATH KUMAR, N K; CHANDRU, R
    Maize is an important cereal crop in the world providing nutrition to millions of people. In recent times, Maize cultivation is improving in our country with the release of number of varieties and hybrids. An investigation was undertaken in the department of Biotechnology, University of Agricultural Sciences, Bangalore to evaluate the physico chemical properties, biochemical composition and nutritional qualities of four selected Maize varieties viz., NAC-6002, NAC-6004, Hema and Nithyashree. Carbohydrate was calculated by difference and calorific value was computed using Atwater constants. Trace minerals were estimated by Flame photometry. Color was estimated using Hunter lab color difference meter. In vitro protein and starch digestibility were estimated. Protein fractions and β-carotene were estimated. Physical characteristics of grains, physico-chemical and functional properties of flour was estimated. The investigation revealed variations in most of the parameters studied. Variation in size of the grain, weight and density was evident, NAC-6004 exhibited good cooking quality. None of the varieties was found suitable for popping. Oil absorption capacity was highest in NAC-6002 (110.95%) and hydration capacity was highest in Nithyashree (173%). The crude fat content varied from 3.51 to 4.75 per cent. Hema was found to be richest source of β-Carotene. In vitro protein digestibility was highest in Hema (64.18%) and least in NAC-6004 (55-56%). Osborn and Mendel method was found to be efficient in extracting protein fractions. Starch content varied between 49.80 to 53.55%, and amylose content varied between 24.605 to 30.7%. Starch digestibility was highest in Hema (67.05%) and least in NAC-6004 (56.68%).