Thumbnail Image

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.

Browse

20191
Reset filters
Subject: Dairy Microbiology × Author: Chaudhari Shivaniben Narayanbhai × Start date: 2004 × Type: Thesis ×
Reset filters

Search Results

Now showing 1 - 1 of 1
  • Thumbnail Image
    ThesisItemOpen Access
    EVALUATION OF POTENTIAL ANTIOBESITY EFFECT OF PROBIOTIC FERMENTED MILK PRODUCTS BY IN VITRO AND IN VIVO METHODS
    (DEPARTMENT OF DAIRY MICROBIOLOGY SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2019) Chaudhari Shivaniben Narayanbhai; Dr. Sreeja V.
    The prevalence of obesity is increasing worldwide. The reasons for obesity can be many, such as the increased consumption of more energy-dense, nutrient-poor foods containing high levels of sugar and saturated fats in combination with reduced physical activity, genetic factors, illnesses, medications, high glycaemic diets, stress, smoking cessation, virus and bacterial infections. Diet is said to play a crucial role in the prevention and management of obesity. A number of animal and human studies have pointed towards the potential of probiotics in the management of obesity. Probiotics affect the composition of gut microbiota and hence affect food intake, appetite and body weight. Some strains of probiotics have also been implicated in the prevention of obesity. Enrichment of milk with finger millet and its fermentation using probiotic culture can result in a product having improved nutritional and functional aspects. Finger millet is a treasure trove of nutrients and functional ingredients such as dietary fibre, minerals and polyphenols which may play crucial role in the management of obesity. Few studies have reported the effect of feeding finger millet whole grain and bran in High Fat Diet (HFD) induced obesity. Tryptophan is reported to lower appetite and Finger millet is a good source of Tryptophan. Hence, in the present study the antiobesity potential of probiotic fermented milks with or without finger millet was evaluated by in vitro and in vivo.