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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
    EFFECT OF MANGO (Mangifera indica Linn.) SEED KERNELS ON OXIDATIVE STABILITY OF GHEE
    (AAU, Anand, 1984) Parmar, Shantilal Shibabhai; SHARMA, R. S.
    A study was carried out to clucidate the effect of addition of mango seed kernels (MSK) or its pre-extract on the oxidative stability of ghee. A composite sample of mango seed kernels powder (MSKP) prepared from the kernels of raw and ripened mangoes of various varieties available in the area contained 4.80 per cent moisture, 6.74 per cent protein, 12.96 per cent lipids, 2.19 per cent ash and 73.31 per cent carbohydrates as the major constituents and 6.39 per cent total phenolics, 575.5 mg per cent phospholipids and 0.85 per cent flavanols.