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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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20163
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Subject: Food Science and Technology × End date: 2017 × Start date: 2016 × Type: Thesis × Thesis Type: M.Tech. ×
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    ThesisItemOpen Access
    PROCESS DEVELOPMENT OF NUTRI-CEREALS BASED GALACTOGOGUE PRODUCT ENRICHED WITH GARDEN CRESS FOR LACTATING WOMEN
    (Anand Agricultural University, Anand, 2016) SUMIRAN M. PATEL; Dr. Samit Dutta
    The present investigation entitled “Process Development of Nutri- Cereals based Galactogogue Product Enriched with Garden cress for Lactating Women” was conducted with an idea to prepare and standardize the process of making nutri-cereals based laddoo. The objectives of the study were to optimize the sprouting conditions and processing parameters, to formulate the multi nutrient laddoo for lactating women and to characterize the final food product for nutritional and quality parameters. Pregnancy and lactation are two states, which need increased nutritional demand like protein, calcium, iron etc. The study is the part of the effort to provide nutritional based foods, that can be more cost effective and health effective for pregnant/lactating women
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    ThesisItemOpen Access
    DEVELOPMENT AND EVALUATION OF BLOOD GLUCOSE LOWERING COMPOSITE FLOUR
    (Anand Agricultural University, Anand, 2016) RUBY BALCHANDANI; Dr. R.V.Prasad
    The concept of 'multi-grain' atta has taken the consumer market by rage. The present study was undertaken to formulate composite flour (CF) with indigenous grains which lowers the blood glucose levels, is high in protein and other nutrients while being acceptable to the palate. Process flow included optimization of CF followed by preliminary administration to 40 diabetic and 40 non-diabetic subjects to observe the change in blood glucose levels. Subjects were screened on the basis of BMI, BP, HbA1c level and GHQ 12 and counseled regarding their physical and mental well being three months prior to the administration. Diet charts were handed out and they were asked to follow a healthy diet with ample amount of exercise. Independent variables included whole wheat flour (A, 50-53 percent), textured soy protein flour (B, 15-17 percent), roasted bengal gram flour (C, 15-18 percent), barley flour (D, 9-10 percent), kodo millet flour (E, 5-6 percent). Protein content (percent), overall acceptability (score out of 9), flavour (score out of 9), texture (score out of 9) were the responses. D-optimal Mixture design was used and the optimized combination was found out to be A- 50 percent, B- 17 percent, C- 17.27 percent, D- 10 percent, E- 5.73
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    ThesisItemOpen Access
    PRODUCTION OF HIGH QUALITY CORIANDER POWDER USING CRYOGENIC GRINDING
    (Anand Agricultural University, Anand, 2016) JANKI N PATEL; Dr. R. F. Sutar
    Coriander (Coriandrum sativum L.) is an annual and herbaceous plant, belonging to the Apiaceae family. Coriander is a culinary and medicinal plant native to southern Europe and western Mediterranean region, and is extensively cultivated worldwide since human antiquity. Coriander is of economic importance since it has been used as flavoring agent in food products, perfumes and cosmetics. Moreover, the essential oils and various extracts from coriander have been shown to possess antibacterial, antioxidant, antidiabetic, anticancerous and antimutagenic activities. Cryogenic grinding is method of powdering products at sub-zero temperature ranges from 0 to -175⁰C. The present investigation was undertaken to optimize cryogenic grinding parameters to obtain superior quality of coriander powder. Coriander seed contained moisture content 7.72±0.02%, carbohydrate content by difference 26.599±0.37%, protein content 14.87±0.0092%, total fat 16.59±0.35%, crude fiber content 29.66±0.07%, ash content 3.92±0.05% and volatile oil content 0.641±0.041%. The effect of grinding temperature