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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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19891
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Subject: Biochemistry × Author: KANBI, V. H. × End date: 1989 × Start date: 1982 × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    BIOCHEMICAL CHANGES ASSOCIATED WITH SEED DEVELOPMENT IN ISABGOL (Plantago Ovata Forsk)
    (AAU, Anand, 1989) KANBI, V. H.; CHAKRABORTY, M. K.
    Seed weight, moisture, ash, total lipid, crude protein, total pentosans and mucilage content as well as fatty acid profile of total lipid, p-amylase activity and sugar component of the mucilage were investigated in developing seeds of the three isabgol cultivars (Gujarat Isabgol-1 (V1), Ball Mutant (V2 ) and Gujarat Isabgol-2 (V3 ) which are reported earlier to be differing in their yield, seed weight, husk content and phenotypic appearance) at six developmental stages : Seed set (S1) , milky (S 2) , dough (S3) , dough + 5 days (S4) , physiological maturity (S5) and harvest (S6) . Moisture content, bita-amylase activity find pentosan contents were maximum during initial stages and decreased towards maturity. Seed weight increased upto S4. stage and then reduced at S5 because of splitting of each seeds into two seeds. Ash content was maximum at S and reduced sharply at S . However, changes in ash content were minor after S2. Total lipid content increased from S1 to S4 , but reduced svibsequently towards maturation. Oleic and linoleic acids increased towards maturation, while myristic, palmitic, palmitoleic and linolenic acids decreased during seed development. Crude protein percentage was highest at S1 and sharply reduced at. S2. After S3 crude protein content increased rapidly upto S5 and then remained constant. Mucilaginous matters were extracted in water as cold extractable mucilage (CEM) and hot extractable mucilage (HEM), Bulk of CEM fraction accumulation occurred mainly between S. and S f whereas HEM was accumulated very rapidly between S 6 J and S. stages. Chief sugars of mucilageous materials were xylose and arabinose (C5 sugars), while galacturonic acid, galactose, glucose and rhamnose (C6 sugars) were present in minor quantities, The swelling property of the seed was regulated by CEM rather than by total mucilage content. It will be prudent and meaningful to compare the varietal difference at S6 (Harvest stage) and not from the varietal mean value which is an average over various stages of immature and developing seed. Viewed from this angle, it was noted that moisture, ash, total lipid and Bita-amylase activities were higher in V2 than in other two varieties; however, dry seed weight, pentosan and HEM content of V^ were comparatively higher among the varieties. V3 had higher CEM content and swelling factor, but lowest HEM content among the varieties. Development pattern of all the three varieties were almost similar.