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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
    TECHNOLOGY FOR PRODUCTION OF HIGH PROTEIN MEAL FROM COMMERCIAL DEOILED PEANUT CAKE
    (COLLEGE OF FOOD PROCESSING TECHNOLOGY & BIO-ENERGY ANAND AGRICULTURAL UNIVERSITY ANAND, 2020) GOVIND PRADIP TAGALPALLEWAR; Dr. S. H. Akbari
    The present investigation was conducted with a broad aim of developing the technology for production of high protein meal form commercial deoiled peanut cake. The commercial deoiled peanut cake was given treatments like microwave treatment (1 kW) at different microwave exposure time (2, 4, 6 and 8 min) and irradiation treatment at different irradiation dose 2.5, 5.0, 7.5 and 10.0 kGy. The effect of treatment was analyzed in terms of reduction in aflatoxin content and retention of resveratrol and phytosterol content deoiled in peanut cake. Maximum reduction in aflatoxin content and maximum retention of resveratrol and phytosterol content in deoiled peanut cake was found at 8 min microwave exposure time and 10.0 kGy irradiation dose. At 8 min of microwave exposure time and at 10.0 kGy irradiation dose the aflatoxin content was found 74.91 (ppb) and 71.32 (ppb) respectively. While in terms of percent reduction in aflatoxin content was 20.34 % and 24.16 %. Percent retention in resveratrol content, β-Sitosterol, campesterol and stigmasterol content at 8 min microwave exposure time and 10 kGy irradiation dose were found to be 67.14 %, 68.73 %, 67.81 %, 67.70 % and 72.33 %, 97.95 %, 90.26 %, 97.62 %, respectively.