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Anand Agricultural University, Anand

Anand Agricultural University (AAU) was established in 2004 at Anand with the support of the Government of Gujarat, Act No.(Guj 5 of 2004) dated April 29, 2004. Caved out of the erstwhile Gujarat Agricultural University (GAU), the dream institution of Sardar Vallabhbhai Patel and Dr. K. M. Munshi, the AAU was set up to provide support to the farming community in three facets namely education, research and extension activities in Agriculture, Horticulture Engineering, product Processing and Home Science. At present there seven Colleges, seventeen Research Centers and six Extension Education Institute working in nine districts of Gujarat namely Ahmedabad, Anand, Dahod, Kheda, Panchmahal, Vadodara, Mahisagar, Botad and Chhotaudepur AAU's activities have expanded to span newer commodity sectors such as soil health card, bio-diesel, medicinal plants apart from the mandatory ones like rice, maize, tobacco, vegetable crops, fruit crops, forage crops, animal breeding, nutrition and dairy products etc. the core of AAU's operating philosophy however, continues to create the partnership between the rural people and committed academic as the basic for sustainable rural development. In pursuing its various programmes AAU's overall mission is to promote sustainable growth and economic independence in rural society. AAU aims to do this through education, research and extension education. Thus, AAU works towards the empowerment of the farmers.

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  • ThesisItemOpen Access
    CHANGES IN LIPID CLASSES AND FATTY ACID COMPOSITION DURING DEVELOPMENT IN GROUNDNUT (ARACHIS HYPOGAEA L.) SEED
    (AAU, Anand, 1989) Baxi, H C; Parameswaran, M
    Experiments were conducted to study the changes in kernel lipid content and profile during seed development in two varieties (ICGS 44 and DVB 42) of groundnut (Arachis hypogaea L.) grown in kharif season. The study revealed that parallel to the fall in moisture content during pod development the total lipid content increased continuously with major rise from milk to dough stage in both the varieties. The total lipid content was significantly higher in DVB 42 variety than in ICGS 44 in pods at later maturity stages. The proportion of triacylglycerol in total lipids increased continuously in both the varieties. The percentage of free fatty acids, polar lipids and 1,3 diacylglycerol decreased towards maturity in both the varieties. DVB 42 had higher level of free fatty acids than ICGS. 44 in earlier maturity stages. The percentage of sterol ester and hydrocarbons, 1,2(2,3) diacylglycerol and monoacylglycerol increased froiTi premilch to milch stage followed by reduction towards maturity while percentage of free sterol increased upto dough stage and then decreased towards maturity in the seed. The mol percentages of palmitic, palmitoleic, stearic, linoleic, linolenic and arachidic acids in the triacylglycerol and free fatty acid fractions were higher in the early stages of seed maturity and decreased towards maturity in both the varieties. The major fatty acid in groundnut, oleic acid, alone increased towards maturity. ICGS 44 had more or less equal amounts of oleic and linoleic acids while DVB 42 had more oleic acid at mature stage.