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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 DESIGN AND DEVELOPMENT OF DESICCANT DEHUMIDIFICATION SYSTEM TO ASSIST TAMARIND DESEEDING PROCESS(University of Agricultural Sciences, Bangalore, 2023-04-14) VANITHA, M.; DARSHAN, M. B.Desiccant dehumidification system (DDS) was designed and developed to obtain a dryness of dehulled tamarind pods with the help of desiccant to assist mechanical deseeding process. Prior to this, moisture sorption isotherms of dehulled pods under controlled atmospheric condition (2 Factors – 3 levels of temperature viz., 20, 30 & 40 ℃ and 4 levels of relative humidity viz., 63, 75, 84 & 97%) for 6 days and also in open atmospheric condition (4 months: May, June, August & October) for 10 days were studied. Five different mathematical models (Exponential, Linear, Logarithmic, Polynomial & Power models) were used to predict the moisture sorption behavior of pods in which Polynomial model was found to be best. Selection of suitable desiccant and its quantification for development of DDS were studied (2 Factors - 2 levels of solid desiccants viz., silica gel & activated alumina beads and 4 levels of Pod: Desiccant ratio viz., 1:0.25, 1: 0.50, 1:0.75 & 1:1) under both dry and saturated conditions. Activated alumina beads with Pod: Desiccant ratio of 1: 0.25 under dry condition was found to be best in many aspects, thus selected for design and development of DDS. The performance evaluation of newly developed prototype of DDS was carried out by conducting deseeding trials of pods stored for 6 days in DDS using UAS (B) developed tamarind deseeder. With the help of DDS, dehulled pods could be stored for 6 days under desiccant dehumidification condition to maintain dryness and more than 90% deseeding efficiency could be achieved.ThesisItem Embargo DEVELOPMENT OF PROCESS TECHNOLOGY FOR PRODUCTION OF INSTANT MULBERRY LEAF EXTRACT POWDER(University of Agricultural Sciences, Bangalore, 2023-01-24) BHARATH, N.; Dronachari ManviMulberry leaves are reservoir of several phytochemicals , which could be used to cure human illness. The phytochemicals extracted from mulberry leaves have been proven to have antioxidant, anti-hyperglycemic, anti-hyperlipidemic properties and also preventive against cardiovascular diseases and cancer. Hence, the current investigation was taken up to develop a process technology for value-addition of mulberry leaf into innovative product, i.e., instant mulberry leaf extract powder. The study was conducted with objectives to select a suitable extraction method for microencapsulation by spray drying and to optimize the process parameters of agglomeration of spray dried powder. Aqueous extraction by isothermal shaking, ultrasound assisted extraction and microwave assisted extraction were evaluated for phytochemical composition and antioxidant activity of mulberry leaf extract. The results should that aqueous extraction by isothermal shaking was suitable method for extraction among three methods. The aqueous extract was mixed with 12% (w/v) maltodextrin and spray dried at 147°C and 3 rpm feed rate. The spray-dried powder was agglomerated by fluidized bed dryer and the optimized conditions for agglomeration parameters: inlet air temperature, lecithin concentration and time of agglomeration were found to be 50°C, 0.23%, 9 min by using Box-Behnken design of RSM. The prepared instant mulberry leaf extract powder under optimized conditions showed LBD(0.450g/cc), TBD (0.540g/cc), HR (1.15), CI(16.5%), dispersibility (83.6%), solubility (86.52%), wettability time (112s), pH(6.84). The corresponding biochemical parameters are total phenol content (2.03 GAE mg/100g), total flavonoid content (2.48 RE mg/100g), tannins (2.53 TAE mg/10g), phytates (0.06%), antioxidant activity: DPPH (516 AAE mg/10g) and protein (2.15%).ThesisItem Open Access DEVELOPMENT OF PROCESS TECHNOLOGY FOR PRODUCTION OF INSTANT GUAVA (Psidium guajava) LEAF TEA(University of Agricultural Sciences, Bangalore, 2023-02-10) BASAVARAJA; Krishnamma, P.NGuava (Psidium guajava) a member of family Myrtaceae is native of tropical South America. Guava leaves contains 82.47 % moisture, 3.64 % ash, 0.62 % fat, 18.53 % protein, 12.74 % carbohydrates, 103 mg/100 g ascorbic acid, and total phenolic content 174.56 mg/g. A study was undertaken to develop suitable processing technology for the production of instant guava leaf tea. Drying of guava leaves by open sun (31 to 35 ºC), shade (21 to 25 ºC) and tray (50 ºC) drying methods were chosen with drying time 960, 1140 and 630 min respectively. Shade drying found to be best method for drying of guava leaves due to retaining of all biochemical and colour properties similar to fresh leaves. Shade dried leaves grinded to powder form and subjected to aqueous extraction by using by centrifugation at a temperature of 4 ºC with 15000 rpm. Extracted guava leaves were spray dried and spray dried powder was fed into fluidized bed dryer for the development of instant guava leaf tea. The optimized spray drying conditions were inlet temperature of 139 ºC and feed flow rate of 6 ml/min showed solubility of 96.48 %, MC of 3.89 %, protein content of 1.44 %, total phenolic content 3.25 mg/10g, fat content of 0.21 % and energy of 394.97 kcal/100 g. Storage study of optimized powder using MPE and PP at ambient conditions for 1.5 months indicated that MPE package was ideal for storage.ThesisItem Embargo PARBOILING STUDIES OF SELECTED SMALL MILLETS(University of Agricultural Sciences, Bangalore, 2023-01-30) NAVANEETHA, S.V.; Palanimuthu., V.Hydration characteristics of little (var. Local) and barnyard (var. Kudhiraivali CO (KV)-2) millets at different soaking temperatures of 30, 40, 50, 60 and 70℃ were studied. The hydration data were fitted to three empirical mathematical models. Page and Peleg models could represent the hydration data adequately for the little millet, but for the barnyard millets, only Page model gave good fit. The millets were parboiled at different steam pressures – 0.0, 0.5 and 1.0 kg/cm2 (gauge) for various steaming durations 10, 15 and 20 min. The effect of hydrothermal treatments on milling, nutritional and cooking characteristics of both little and barnyard millets were studied. Dehulling efficiency, milling yield, brokens and milling efficiency were found to vary respectively from: 70.6 to 95%, 94.88 to 99.48%, 0.52 to 5.37%, and 66.76 to 94.5% for little millet; and 72.6 to 96.6%, 95.03 to 99.49%, 0.51 to 4.97% and 68.99 to 96.11% for barnyard millet. Nutritional composition of both raw and parboiled millet rice samples of was found to be similar in case of little and barnyard millets. Cooking studies indicated that for little and barnyard millets: the cooking time varied from 12.5 to 21 min and 13 to 22.5 min; swelling power (g/g) ranged from 1.17 to 2.13 and 2.0 to 2.61 and solid loss during cooking varied from 7.52 to 17.73% and 5.81 to 19.31%, respectivelyThesisItem Embargo OPTIMISATION OF PROCESS PARAMETERS FOR THE PRODUCTION OF TENDER JACKFRUIT (Artocarpus heterophyllus L.) FRIES(2023-01-14) NAIK OMKAR MAHESH; BABU RM RayThe jackfruit is a god's gift to humankind due to its countless uses, but underutilized. The study aimed for the production of tender jackfruit flour and its value addition. On milling the mean tender jackfruit flour of 97.27% was recovered. Among minerals estimated highest potassium content of 12059.73 mg/kg were reported. In the present study, starch powder and tender jackfruit flour was blended in different ratios viz., T1 (95:5), T2 (90:10), T3 (85:15), T4 (80:20), T5 (75:25), T6 (70:30), T7 (65:35), T8 (60:40), T9 (55:45), T10 (50:50) with 100% tender jackfruit flour as control TC (0:100). The dried products called raw fries were deep-fried at 194±4 ℃ and air-puffed at 198 ℃. The physico-chemical properties, oil absorption, colour, textural characteristics and sensory quality of tender jackfruit fries were studied. The diameter and thickness expansion (43-76%) were more with a quicker frying duration of around 9 seconds for deep-fat fried fries compared to the hot-air puffed tender jackfruit fries (31-56%). Hot air-puffed fries were slightly hard in texture compared to deep-fat fried fries. The blend 50:50 (T10) based fries with an oil uptake of 13.79% were best rated. Among the different treatment formulations, the blend 90:10 (T2) was best accepted with a sensory rating-like very much with a score of eight, in both hot-air puffed and deep-fat fried fries. The best accepted fries were subjected for 4-month storage studies and found safe for consumption up to two months of storage at ambient temperature.ThesisItem Embargo FORMULATION OF AVOCADO MILK SHAKE POWDER BY USING SPRAY DRYING TECHNIQUE(2023-01-13) PAVAN KUMAR; MOHITHKUMAR, G. V.Avocado is a seasonal fruit having higher nutritional value for health benefits. A study was conducted on formulation of spray dried avocado milk shake powder with different processing parameters (Inlet temperature 140, 150, 160 ℃), (feed flow rate 10, 11 and 12 rpm) and total solids (17, 19 and 21%). The effect of different process parameters on the physico-chemical properties of the powder were studied and optimized using Response Surface Methodology had moisture (4.32%), water activity (0.20), pH (6.32), bulk density (0.371g/cc), water solubility (93.9%) and colour L*(93.11) a*(-0.501). b*(11.35). The optimized quality of the avocado milk shake powder obtained with slurry of total solids 19%, Inlet temperature 150 °C and feed flow rate of 11 rpm. The avocado milk shake powder had, protein (24.3%), fat (1.20%), fibre (1.39%), ash (6.20%) and carbohydrate (62.59%). The powder was stored in Metalized polyester pouch under ambient conditions for 3 months and the physico-chemical properties, sensory and microbial analysis were studied for every 15 days of interval. It was observed that the quality of the powder had not deteriorated during the storage period of 90 days.ThesisItem Embargo DEVELOPMENT OF MORINGA (Moringa oleifera) SEED DEPODDER(University of Agricultural Sciences, Bangalore, 2022-12-15) POORNIMA, K R; VIRESH, KUMARGOUDAMoringa oleifera, belonging to the family of Moringaceae has various nutritional and medicinal values. Moringa seeds are oil bearers; thus, depodding operation need to be carried out before oil extraction. Depodding process is usually carried out manually, which consumes more time and results in a higher level of damage to the end product. In the above view, a power operated moringa seed depodder has been developed. Engineering properties of moringa pods such as length, breadth, thickness, geometric mean diameter, sphericity, 100 pod weight, bulk density, true density and porosity were determined at 6, 9 and 12% m.c. The developed depodder consists of main frame, feed hopper, cylinder, concave unit, electric motor and outlet. The main principle of the depodder is impact force due to the hammer mill type cylinder. Performance evaluation of the depodder has been carried out with three different types of moisture content (6, 9 and 12%), cylinder speed (170, 200 and 230 rpm) and concave clearance (8.5, 11.5 and 14.5 mm). Depodder was tested for both graded and ungraded pods. The statistical design called Box-Behenken was employed for the experimentation. The maximum depodding efficiency, throughput capacity, whole kernel recovery and kernel damage obtained for graded pods was observed to be 93.35%, 29.05 kg/h, 85.86% and 11.68% respectively and for ungraded pods it was observed to be 92.00%, 30 kg/h, 85.60% and 13.52%. Optimization of depodder operating parameters was attempted using Design Expert software 12.0.3.0 based on desirability function and the theoretically predicted optimum conditions were verified.ThesisItem Open Access DEVELOPMENT OF READY-TO-COOK (RTC) PASTA PRODUCT FROM GRAIN AMARANTH(University of Agricultural Sciences, Bangalore, 2021-12-28) CHANDRAKALA, T. A.; MOHITH KUMAR, G. V.Modern agriculture rediscovered amaranths grains, as amaranth has astounding nutritional properties because of the good amount of quality protein (16-18 %) and amino acid composition i.e., lysine and tryptophan, which is low in other cereals. The goal of the present study was to develop gluten-free pasta using formulations containing 100 per cent. Amaranth flour as base material. By keeping this as base material varying the concentration of Amaranth leaf powder (2 %, 4.%, 6 % and 8 %), Methi powder (0.5 %, 1.%, 1.5 % and 2 %), Palak powder (0.5 %,1 %, 1.5% and 2 %) were blended and cold extruded at optimized extrusion conditions to produce pasta products. The extruded pasta products were assessed for its sensory and cooking characteristics. Pasta ncorporated with 98 per cent Amaranth flour with 2 per cent Amaranth leaf powder had optimum cooking characteristics and adjudged as best compared to other levels of incorporation. For storage studies of the extrudates packed in Metalized polyester packaging cover (50 μm) were used. The pasta samples were stored for a period of three months under ambient conditions (Temperature: 24 ± 3 °C; Relative humidity: 65.2 ± 12 %) and were evaluated at an interval of 15 days for different quality parameters i.e., moisture content, colour, sensory scores, texture and microbial load. Results showed that the packaging material as well as storage period had significant effect (p<0.05) on the extruded product and the product had a shelf life of 45days.ThesisItem Embargo DEVELOPMENT OF VACUUM PROCESS TECHNOLOGY FOR SORGHUM POPPING(University of Agricultural Sciences, Bangalore, 2022-12-20) SREEKALA, P; MANJUNATHA, MA study was conducted to develop vacuum popping technology for sorghum using a hypobaric processor and found significantly reduced popping temperature for sorghum (80ºC) compared to the conventional open pan roasting method (200-250ºC) and hot air puffing (260ºC). The vacuum popping conditions of sorghum were optimized using response surface methodology with a face centered central-composite design with three levels of two process variables i.e., vacuum pressure (25-45 kPa) and popping temperature (80-100ºC). Among the different treatments, hypobarically tempered sorghum at 18 per cent moisture content and 25 kPa vacuum pressure conditioning for 2 hours yielded good popping characteristics compared to conditioning in atmospheric conditions (18% moisture content for 4 hours). The optimum popping conditions obtained were a vacuum pressure of 45 kPa and a popping temperature of 87ºC and could result in popping yield (77.90%), popping effectiveness (54.46%), unpopped kernel percentage (15.13%), expansion ratio (7.67), bulk density (104.70 kg/m3), hardness (71.23 N), fracturability (52.51 N), L* value (79.43) and an overall acceptability value (8.25). The optimized products showed improved nutritional properties and sensory attributescompared to conventionally popped products.
