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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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20181
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Subject: Dairy Microbiology × Author: Chaudhari Jinalben Kesharbhai × Start date: 1970 × Type: Thesis × Thesis Type: M.Tech. ×
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    ThesisItemOpen Access
    FUNCTIONAL EVALUATION OF PROBIOTIC FERMENTED MILK ENRICHED WITH FINGER MILLET (ELEUSINE CORACANA) BY IN VITRO AND IN VIVO METHODS
    (DEPARTMENT OF DAIRY MICROBIOLOGY SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2018) Chaudhari Jinalben Kesharbhai; Dr. Sreeja V.
    Consumer interest in functional foods is increasing world over due to the vital role such foods play in the prevention and management of various diseases including Diabetes Mellitus (DM). The prevalence of DM, especially type 2 is increasing at an alarming rate worldwide. The side effects of existing treatments of DM are many. The major determinants of DM are said to be excess body fat, poor diet, physical inactivity, high blood pressure, and family history of diabetes. Diet strategies are considered one of the most appropriate prevention and management strategies for T2DM. Hence it becomes imperative that the protective role of functional foods in the prevention and management of DM should be investigated and communicated to the consumers. Probiotic fermented dairy products are said to play a vital role in the prevention and management of DM. Finger millets having high dietary fibre and phenolic content is considered beneficial for diabetic patients. Finger millet malting and fermentation processes decreases its antinutritional factors, improve the carbohydrate digestibility and glycemic response. Hence, the resultant product of milk-millet fermentation using probiotics may play a vital role in the prevention and management of DM. Very scanty research works are available on fermented products prepared through milk-finger millet fermentation and the functional evaluation of resultant product such as probiotic fermented milk enriched with finger millet. Hence, the present study was carried out to evaluate the probiotic fermented milk enriched with finger millet for its sensory, physico-chemical, compositional, and microbial parameters as well as functional properties by in vitro methods and antidiabetic activity by in vivo animal study.