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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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ThesisItem Open Access CHEMICAL COMPOSITION OF GROUNDNUT LEAF AT ITS EARLY GROWTH STAGES AND ITS RELATIONSHIP WITH FINAL YIELD(AAU, Anand, 1985) BHATT, VIRENDRA M.; CHAKRABORTY, M. K.Experiments were conducted to evaluate the chemical composition of groundnut leaf at its early growth stages and to correlate leaf-chemistry with groundnut yield. Two types of groundnut plants were investigated for that purpose. Observation were made for kharif and summer groundnut crop. Level of most of the constituents were found to decrease from flowering stage to pegging stage except total sugar; sucrose, calcium and sulphar content in leaf. There was a substantial difference between the two types of groundnut plants; bunch ype generally showed higher level than spreading type excepting free amino nitrogen, potassium, magnesium and sulphur, which did not show much difference.ThesisItem Open Access EFFECT OF THYROID HORMONE DEFICIENCY ON NEURONS AND GLIA BULK-ISOLATED FROM RAT CEREBRAL CORTEX(AAU, Anand, 1983) MEHTA, BELA; AnonymousAbstract not AvailableThesisItem Open 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.ThesisItem Open Access CHANGES IN LIPID CLASSES AND FATTY ACID COMPOSITION DURING DEVELOPMENT IN GROUNDNUT (ARACHIS HYPOGAEA L.) SEED(AAU, Anand, 1989) Baxi, H C; Parameswaran, MExperiments 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.ThesisItem Open Access EFFECT OF NATURAL AGEING AND SOME BIOREGULATORS ON VIABILITY OF SUMMER GROUNDNUT (Arachis hypogaea L.) cv : GG-2(AAU, Anand, 1989) SOLIYA, D. T.; CHAKRABORTY, M. K.Slimmer groundnut (Arachis' hypogaea L.) cv : GG-2 was investigated for locating the site of seed deterioration during storage. Effect of selected bioregulatory treatments on seed viability was investigated. After one year of storage/ very significant drop in germinability of seed was observed. This was accompanied by the reduced ability of cotyledons to synthesize enzymes for mobilization of food reserves.. Loss of membrane integrity and capacity to reorient on imbibition were observed on ageing resulting in higher E.G., amino nitrogen and total sugar of leachates. Lipid peroxidation was observed during storage of seeds, reflected in increasing MDA levels; however, MDA content proved to be poor indicator of seed viability loss. There was decrease in the content of phospholipids in aged seeds. Degradation of phospholipids and soluble protein were accompanied by seed deterioration. Treatments with alcohol vapour, gibberellic acid. Hydrogen peroxide and oxygen gas improved germination, while hot and cold water treatments reduced germinability of 8 months' stored seeds. Those treatments which improved germinability of seeds also improved alpha-amylase, isocitrate lyase and peroxidase activities in cotyledons of five days imbibed germinated seeds. Peaks of alpha-amylase and isocitrate lyase activities during germination were obtained earlier in the cotyledons of those seeds receiving germination favouring treatments. However, treatmental effect on peroxidase activity pattern during germination did not follow any particular trend. Protein synthesis in embryonic axis was favoured by germination improving treatments as compared to germination inhibiting ones.ThesisItem Open 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.ThesisItem Open 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.ThesisItem Open 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.