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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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1986 - 19883
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Subject: Biochemistry × End date: 1988 × Start date: 1986 × Type: Thesis × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    STUDIES ON BIOCHEMICAL ASPECTS OF HOST PARASITE INTERACTION IN ROOT KNOT NEMATODE RESISTANT AND SUSCEPTIBLE CROP PLANTS
    (AAU, Anand, 1986) SHUKLA, Y. M.; Chakraborty, M. K.
    Investigations were carried out at the Bidi Tobacco Research Station and the Department of Biochemistry and Nematology, B. A. College of Agricultural, Anand, during 1985-86 to study the biochemical aspects of host parasite interaction in root-knot resistant type crop plants. The study revealed that resistant plants had lower hatching response but higher nematicidal effect in their root exudates. Sugars and phenolies in root exudates showed indeterminate effect on resistance mechanism, but amino acids had some apparent influence in that cystine was characteristics of resistant variety, but it was absent in susceptible form. Higher level of phenols and polyphenol and enzyme activity like peroxidase and polyphenol oxidase were characteristic of resistant variety in sterilized soil.
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    ThesisItemOpen Access
    SERUM ELECTROLYTES AND TRACE ELEMENTS AT SELECTED PERIODS OF GROWTH AND DURING ESTROUS CYCLE IN SURTI BUFFALO
    (AAU, Anand, 1988) PARMAR, SIMON R.; PARAMESWARAN, M.
    Water buffalo is the mainstay of the dairy industry in India. It also is the mainstay of the economic structure for the small and marginal farmer in many parts of the country and especially in Gujarat because of the.multipurpose utilities i.e. milk, meat and draught, it provides. Over the past twenty years much data have been collected on the physical, physiological and biochemical aspects of growth and reproduction in various breeds of milch buffaloes in India^ The present studies were made to know the blood serum levels of the electrolytes, sodium, potassium and chloride and the trace elements, iron, copper, zinc and manganese in Surti buffalo calves from birth to maturity ,and during different phases of estrous cycle in adult female buffalo heifers In the neonatal period, sodium and chloride Increased while potassium fluctuated non-significantly from birth to 3 days after birth. Among the trace elements iron and copper also increased from birth to 3 days while zinc and manganese showed a fluctuating trend. In the postnatal period (11-35 days of age) representing the transition from non-ruminant to ruminant type of digestion Increases were found in the levels Qt serum sodium and iron. Potassium decreased while chloride, copper and manganese fluctuated. Serum zinc levels showed no changes in this period. In the puberal period (390-420 days of age) potassium, chloride, iron and copper increased, no changes occurred in sodium and zinc while manganese levels fluctuated. In the period from 510 to 540 days when the buffalo calves studied matured to young adults the serum levels of sodium, potassium and iron increased whereas chloride, copper, zinc and manganese levels fluctuated. During the growth of the buffalo calves from birth to maturity thus there was no uniform trend in the pattern of changes in serum electrolytes or trace elements. Higher levels of sodium were present in postnatal and maturity periods. Chloride levels were relatively higher at neonatal and postnatal periods while potassium in serum did not show any significant period differences.Typically serum iron and copper registered a pattern of continuous increase from birth to maturity In buffalo calves. In contrast both zinc and manganese showed no consistent pattern and fluctuated throughout the different periods studied. Both sodium and potassium levels were higher at late follicular phase (D-IQ) and lower at oestrous phase (H,). In contrast serum chloride was lower at follicular phase and higher at estrus. , Estrous phase had lower levels of iron and higher levels of zinc and relatively higher levels manganese and copper. Overall the study thus, showed that the electrolytes and trace elements show dynamic changes both during growth and during estrous cycle.
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    ThesisItemOpen Access
    CHANGES IN LIPIDS IN RELATION TO KEEPING QUALITY OF BAJRA GRAIN AND FLOUR DURING STORAGE
    (AAU, Anand, 1987) PATEL, K. V.; PARAMESWARAN, M.
    Bajra is superior to wheat in protein quality with respect to essential amino acid composition and biological value. Higher oil content is another added advantage. In spite of its better nutritional qualities use of bajra at home and in industry has been limited due to poor keeping quality of bajra flour. Hydrolytic and oxidative degradation of the lipids in bajra flour'are known to be responsible for its poor keeping quality. An attempt was made to study the nature of the degradative changes occurring in bajra grain and flour during storage. In the first experiment bajra grain was stored in aluminium tin or gunny bag for one yeair and samples withdrawn at four months interval. The moisture content and lipase activity decreased during storage while level of free fatty acids (FFA), Peroxide Value (PV) and Malondialdehyde (MDA) increased in grain in both types of storage. The level of FFA was lower in grain when stored in aluminium tin. Peroxidative changes in grain wereearlier and of higher magnitude when stored in gunny bag. The Gas Liquid Chromatographic (GLC) profile of free fatty acids did not show significant changes in either types of storage. In the first of the series of experiments with bajra flour the lipid degradative changes were examined in bajra flour stored in monsoon season. The level of moisture and lipase activity fluctuated while FFA, PV and MDA increased during storage. Hydrolytic release of fatty acids was continuous while peroxidative changes were maximum after 14 days of storage. The GLC profile of free fatty acids indicated a fall in the proportions of linoleic, oleic and palmitic acids during storage while the levels of linolenic acid fluctuated. The influence of synthetic antioxidants (ascorbic acid, 3-carotene and Butylated hydroxy toluene (BHT) 0.1% (w/w) level)and natural antioxidants (maize flour and tomato seed powder at 5% (w/w) level) on lipid degradation was studied in bajra flour in monsoon season. Activity of lipase decreased in flour treated with some of the antioxidants especially tomato seed powder. The free fatty acid concentration was higher in the antioxidant treated flour at 21 days of storage. This was possibly due to the deterrent action of the antioxidants on lipid oxidation as was shown by the significantly low peroxide value in antioxidant treated flours. MDA levels in stored flour was lowered by ascorbic acid,3-carotene and maize flour but not by BHT and TSP. In another experiment bajra flour was stored under simulated conditions of monsoon, winter and summer and the influence of BHT (at 0.1% level) and TSP (at 5 and 10% levels) on lipid degradative changes were examined. Peroxidative changes were maximum in simulated conditions of monsoon. Hydrolytic release of free fatty acids was maximum in simulated summer season but peroxidation was lower than that in monsoon. In the winter season both hydrolytic and peroxidative changes in flour lipids were low. Although both the antioxidants arrested peroxidative degradation the natural antioxidant TSP used at 5% level was more effective. The deterrent action of the antioxidants was greater in summer than in other seasons. Heat treatment at 50°C and 100°C for 2 hours to inactivate lipase in bajra flour led to a reduction in the release of free fatty acids and consequent peroxidation reactions for a period of 30 days. Overall it may be stated that the flour deterioration due to lipid peroxidation can be arrested to increase shelf life of bajra flour by judicious use of antioxidants or by heat treatments.