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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 PROCESS OPTIMIZATION FOR THE PREPARATION OF FERMENTED FUNCTIONAL SOY BASED BEVERAGE(DEPARTMENT OF DAIRY MICROBIOLOGY SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2019) Undhad Truptiben Jayantibhai; Dr. Subrota HatiThe present investigation involved the preparation of fermented soy based beverage by optimizing the process parameters (the rate of inoculum and level of supplements i.e. SMP and WPC-70) to provide extra nutrition to lactic acid bacteria for enhancing their growth as well as sensory and biofunctional properties of the final product. In first phase, out of ten Lactobacillus cultures, two cultures viz. M2 (L. fermentum) and NK9 (L. casei) were screened on the basis of α-Galactosidase and β- Glucosidase activity in soymilk medium. Hence, NK9 exhibited highest α- galactosidase activity (13.90 U/mg) followed by M2 (12.94 U/mg) and β-glucosidase activity (1.76 U/ml), followed by M2 (1.74 U/ml) in soymilk medium. During the growth of ten Lactobacillus cultures, lowest reduction of pH was observed in M2 (pH 5.33), V3 (pH 5.38) and NK9 (pH 5.40); highest production of Lactic acid was also observed by M2 (0.26 % LA) and NK9 (0.25 %LA) and maximum viable counts were also observed in M2 (7.19 log cfu/ml) and NK9 (7.16 log cfu/ml) during their growth in sterilized soymilk up to 18h at 37ºC. Thus, M2 and NK9 showed highest acidity and viable counts during fermentation of soymilk after 18h of incubation which was selected for further study.ThesisItem Open 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.ThesisItem Open Access METAGENOMIC BASED MICROBIAL DIVERSITY STUDY OF DAIRY EFFLUENT TREATMENT PLANTS(Department of Dairy Microbiology, SMC College of Dairy Science, Anand Agricultural University, Anand, 2019) Jafarali K. Momin; Dr. J.B. PrajapatiThe dairy effluent treatment plant (ETP) is a very dynamic biological system, where the resident microbiota functions toward the bioremediation of dairy effluent. Our understanding of ETPs remains limited due to the high complexity of the microbial community and the presence of numerous non-cultivable microbes. To understand the microbiota of dairy ETPs and its dynamics with seasonal variation and physicochemical characteristics of effluents, a metagenomic study using next-generation sequencing was carried out. The physicochemical characterization of dairy effluent from all the sections of ETP with seasonal variation was tested. All the dairy effluents were analyzed for metagenomic 16S rRNA amplicon to know the microbial communities with a list of microbes and relative abundance (Taxonomic diversity). Shotgun sequencing of the effluent samples collected in the summer season from the anaerobic digester and aeration tank of dairy ETPs were carried out to know the microbiota and functional potential of microorganisms.ThesisItem Open Access EVALUATION OF PROBIOTIC CULTURES FOR PRODUCTION OF SHORT-CHAIN FATTY ACIDS AND ITS EFFECT ON CHOLESTEROL REDUCTION(DEPARTMENT OF DAIRY MICROBIOLOGY SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2019) Makwana Mitalibahen; Dr. J. B. PrajapatiProbiotics and prebiotics have been used for several health benefits and are acting as supplementary therapy in many ailments. Production of short chain fatty acids (SCFAs) is one of the mechanisms involved in many disorders. We selected several potential probiotics cultures and planned this project to screen the Lactic Acid Bacteria (LAB) based on Short-chain fatty acids (SCFAs) production and cholesterol reduction in vitro. Thus, we studied the effect of added probiotics in fermented milk. The final product was studied for its shelf life and was evaluated for cholesterol reduction in vivo in rat model.ThesisItem Open Access PURIFICATION AND CHARACTERIZATION OF ANTIOXIDATIVE PEPTIDES DERIVED FROM FERMENTED GOAT MILK(DEPARTMENT OF DAIRY MICROBIOLOGY SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2019) Panchal Gauravkumar; Dr. Subrota HatiIn the first phase, eight different Lactobacillus cultures i.e. Lb. fermentum (M2), Lb. fermentum (M3), Lb. fermentum (M4), Lb. helveticus (V3), Lb. casei (NK9), Lb. rhamnosus (M8), Lb. rhamnosus (M9), Lb. paracasei (M11) were studied for the antioxidant activities (ABTS assay, Hydroxyl free radical scavenging assay and Superoxide free radical scavenging assay) and proteolytic activity based on which three Lactobacillus cultures were selected for further study. The antioxidant activity (ABTS activity) was significantly (P<0.05) increased along with the incubation periods. M2 had exhibited highest antioxidant activity (57.09%), followed by NK9 (53.27%), M4 (52.27%), M8 (51.99%), M9 (50.55%), V3 (48.78%), M3 (45.85%) and M11 (42.14%) after 48 h at 37ºC. Similarly, M2 had exhibited highest hydroxyl free radical scavenging activity (57.30%), followed by M4 (55.73%), V3 (54.56%), M8 (53.43%), M9 (50.98%), NK9 (48.88%), M3 (46.93%) and M11 (35.32%) after 48 h at 37ºC. M2 also had exhibited highest superoxide free radical scavenging activity (51.40%), followed by NK9 (50.99%), M3 (48.68%), V3 (48.39%), M4 (43.03%), M8 (41.14%), M9 (36.13%) and M11 (24.34%) after 48 h at 37ºC. Proteolytic activity was significantly increased with the incubation periods in all the Lactobacillus cultures. M9 had exhibited highest proteolytic (OPA) activity (9.96 mg/ml), followed by M2 (9.75 mg/ml), V3 (9.20 mg/ml), M3 (9.08 mg/ml), M4 (8.71 mg/ml), NK9 (8.62 mg/ml), M8 (8.37 mg/ml) and M11 (7.30 mg/ml) after 48 h at 37ºC. M2, M4 and V3 were selected on the basis of antioxidant activities (ABTS assay, Hydroxyl free radical scavenging assay and Superoxide free radical scavenging assay) and proteolytic activity for further study.ThesisItem Open Access DEVELOPMENT OF BARLEY (HORDEUM VULGARE) ENRICHED PROBIOTIC FERMENTED MILK AND EVALUATION OF ITS FUNCTIONAL PROPERTIES(DEPARTMENT OF DAIRY MICROBIOLOGY SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY, ANAND, 2019) DEEPTI SUMAN; Dr. SREEJA V.Consumer perception related to food selection and consumption is changing at a fast pace. Now the focus is on achieving optimized nutrition, maximizing life expectancy and improving the quality of life by resisting diseases and enhancing health conditions. Functional foods are an integral part of nutraceutical market which is gaining its identity in India after being accepted internationally. Probiotic products are considered one of the leading categories of functional foods as these products provide specific health benefits beyond its basic nutrition. Fermented milk products are considered the most suitable vehicle to deliver probiotics. The functionality of probiotic fermented milks can be further enhanced through biofortification with cereals. Barley (Hordeum vulgare) is a cereal having high nutritional value, low fat content, complex carbohydrates and a protein content that covers most of the amino acid requirements in humans. Barley grains also contain minerals, vitamins, particularly rich in vitamin E, other antioxidants such as polyphenolic compounds, and insoluble and soluble fibre. The interest in barley is increasing due to the presence of barley fiber, especially β-glucan in whole grain barley which has been largely credited for a number of health benefits. Cereal and milk can be blended to compensate for deficiency of each other.ThesisItem Open Access IN-VITRO EVALUATION OF PROBIOTICS ON ORAL HEALTH(DEPARTMENT OF DAIRY MICROBIOLOGY SHETH M.C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2018) Shilpa Sasikumar Nair; Dr. J. B. PrajapatiProbiotics are live microorganisms that, when administered in adequate amounts, confer a health benefit on the host. In the last few decades, there is an increased demand worldwide for the products containing probiotic. Recently, the potential application of probiotics to maintain oral health and treat oral diseases has gained attention of several researchers. Although only few clinical studies have been conducted, the results to date suggests that the probiotics and its products can not only be used to prevent and treat oral infections but also to maintain the overall oral health. Considering this fact, the present study was planned to evaluate five potential probiotic strains for oral health by in-vitro tests and by developing model dental cream.ThesisItem Open 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.ThesisItem Open Access ISOLATION AND PURIFICATION OF ACEINHIBITORY PEPTIDES DERIVED FROM FERMENTED SURTI GOAT MILK(DEPARTMENT OF DAIRY MICROBIOLOGY SHETH M. C. COLLEGE OF DAIRY SCIENCE ANAND AGRICULTURAL UNIVERSITY ANAND, 2017) Parmar Heena Premjibhai; Dr. Subrota HatiFermented goat milk has multiple therapeutic and nutritional effects. Goat milk has lot of health benefits like antihypertensive, antioxidant and antimicrobial activity. But there is scanty information on ACE-inhibitory activity of fermented Surti goat milk (Indian breed). The present study was formulated to isolate and purify the ACE-inhibitory peptides from fermented goat milk (Capra aegagrus hircus) with a specific sequence of amino acids having ACE-inhibitory activity (in vitro).
