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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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Start date: 1990 × Type: Thesis × Rating Count: 4 ×
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    ThesisItemOpen Access
    A CRITICAL ANALYSIS OF ENTREPRENEURIAL BEHAVIOUR OF RURAL AND URBAN WOMEN ENTREPRENEURS
    (UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BANGALORE, 2007-09-19) SAVITHA, C.M; SIDDARAMAIAH, B. S
    Women as entrepreneur are economically more powerful and contribute to the upliftment of the family. Entrepreneurship is a composite phenomenon which is determined by several factors. The present study was taken up with an objective of measuring the entrepreneurial behaviour of women entrepreneurs in rural and urban areas and to study their characteristics. The investigation also covered the SWOT analysis of EDPs organized by the selected training institutes. The study was carried out utilizing 120 women entrepreneurs from Bangalore (rural) and (urban) districts. A scale was developed to measure the entrepreneurial behaviour of women. Data was analysed with suitable statistical tests The major findings of the study were (i) the entrepreneurial behaviour index of urban women was significantly higher than that of rural women; (ii) the entrepreneurial behaviour of both rural and urban women were positively and significantly related with their education, marital status, birth order, family support, socio-economic status, deffered gratification, socio-political participation, cosmopoliteness, mass-media participation, ownership of enterprise, extent of investment and training received. While it was negatively and significantly related with age and family dependency ratio; (iii) the results of regression indicated that all the 16 variables put together explained 86 percent of the variation in case of rural women entrepreneurs and 98 percent in case of urban women entrepreneurs. Family dependency ratio, mass media participation and financial assistance had made significant contribution to the entrepreneurial behaviour of rural women where in case of urban women family support, cosmopoliteness, institutional support, socio-economic status and financial assistance made significant contributions; (iv) the results of SWOT analysis pointed out that the major strengths of EDP were (a) conducting of need assessment (b) brain storming session (c) developing comprehensive course content; (v) both urban and rural women entrepreneurs experienced several production, financial, marketing and personal constraints while running their enterprise. Department of Agricultural Extension University of Agricultural Sciences, Bangalore-65
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    ThesisItemOpen Access
    DEVELOPMENT OF PROSO MILLET BASED MULTI GRAIN PASTA PRODUCTS BY COLD EXTRUSION
    (41450) ALFIYA, P V; Palanimuthu, V
    Minor millets are rich in dietary fibre and other nutritional components. But their inclusion in daily urban diet is restricted due to lack of processing technology and value added products. Under this context, a study was undertaken to develop ready-to-cook pasta products using different small millets with proso millet as base by cold extrusion technique and La Montferrina Pasta Machine was employed. Initially, the nutritional composition (moisture, protein, fat, fibre, ash and carbohydrates) including micronutrients (iron, copper, sodium, zinc magnesium, manganese) of five millets (proso, little, foxtail, kodo & barnyard) and leafy vegetable shepu were analyzed. Among 16 proso millet based multi grain pasta formulations tested, four formulations namely, Proso:Wheat:Barnyard (30%:60%:10%); Proso:Wheat:Foxtail (30%:60%:10%); Proso:Wheat:Kodo (50%:40%:10%); and Proso:Wheat:Little (50%:40%:10%) were selected as best based on sensory evaluation of extruded pasta products. Enrichment study of above four pasta formulations with iron rich shepu powder (14.74 mg Fe/100 g) was carried out and depending upon the millets combination, an incorporation level of 1.0-1.5% shepu powder was found to be optimum. The cooking characteristics namely, cooking time, swelling power and solid loss of shepu enriched multi grain pasta varied from to 7.15 to 7.45 min, 1.89 to 2.20 (g/g) and 4.80 to 8.65%, respectively. For the production of proso millet based multi-grain pasta, optimum initial moisture content of dough was found to be 30% and the millets grit size was optimized as 151-251 Cm. The developed pasta could be stored for over 3 months at ambient conditions without much quality deterioration (in terms of biochemical parameters, tristimulus color, texture and microbial counts) and among the packages tested, LDPE film (200 gauge) was better compared to polypropylene film for pasta products. The Cost:Benefit Ratios (>1:1.74) worked out for proso millet based multi grain pasta products were highly favourable and therefore, can be recommended for commercial exploitation.