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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
    EFFECTS OF MEDICINAL HERBS ON LACTIC ACID BACTERIA AND THEIR USE IN PREPARATION OF PROBIOTIC LASSI
    (Anand Agricultural University, Anand, 2008) JAFARALI K. MOMIN; Dr. J.B. Prajapati
    Fermented milk products are well known since ancient time and are consumed all over world. The consumption of the fermented milk has sharply increased after the discovery of their probiotic effect. The medicinal plants are also very well known for maintaining and curing the diseases since time immemorial. The ayurvedic literature is full of the application of medicinal plants in well-being of the society. Hence, an herbal probiotic lassi containing medicinal herbs is of key importance in the field of functional and nutraceutical foods. Our present study was planned to assess the potential herbs with lactic acid bacteria in fermented milk and to develop herbal probiotic lassi with additional advantages of the medicinal herbs with combination in probiotic lactic acid bacteria