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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 DEVELOPMENT AND EVALUATION OF BLOOD GLUCOSE LOWERING COMPOSITE FLOUR(COLLEGE OF FOOD PROCESSING TECHNOLOGY & BIO-ENERGY ANAND AGRICULTURAL UNIVERSITY, ANAND, 2017) RUBY BALCHANDANI; Dr. R.V.PrasadThe 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 percent resulting in 19.65 percent protein, 7.60 overall acceptability, 7.65 flavour and 7.63 texture. Rotis made from A and CF (optimized combination) was administered to subjects, each composition twice with a gap of 4-5 days, over a period of 21 days. Mixed ANOVA was used to examine the statistical significance of the experimental data.ThesisItem Open Access PROCESS DEVELOPMENT OF NUTRI-CEREALS BASED GALACTOGOGUE PRODUCT ENRICHED WITH GARDEN CRESS FOR LACTATING WOMEN(COLLEGE OF FOOD PROCESSING TECHNOLOGY AND BIO-ENERGY, ANAND AGRICULTURAL UNIVERSITY, ANAND, 2016) PATEL SUMIRANBEN MAHENDRAKUMAR; Dr. Samit DuttaThe 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.ThesisItem Open 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 DuttaThe 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 womenThesisItem Open Access DEVELOPMENT AND EVALUATION OF BLOOD GLUCOSE LOWERING COMPOSITE FLOUR(Anand Agricultural University, Anand, 2016) RUBY BALCHANDANI; Dr. R.V.PrasadThe 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- 5.73ThesisItem Open Access PRODUCTION OF HIGH QUALITY CORIANDER POWDER USING CRYOGENIC GRINDING(Anand Agricultural University, Anand, 2016) JANKI N PATEL; Dr. R. F. SutarCoriander (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 temperatureThesisItem Open Access DEVELOPMENT AND PERFORMANCE EVALUATION OF CONTINUOUS ROLLING, SHEETING AND CUTTING SYSTEM FOR MANUFACTURE OF KAJUKATLI(Anand Agricultural University, Anand, 2016) Milan M. Darji; Dr. A. K. SharmaTraditional products, such as burfi, kalakand, peda, Kajukatli, thabdi, halwasan etc. are not known only for their unique sensory attributes but also the traditional technology that has been associated with them. The preparation methods of kajukatli were studied in detail. The preparation processes involve grinding of soaked kaju, mixing with sugar while cooking, cooling, rolling, sheeting and cutting. All these operations are being carried out manually and reported to be time consuming, unhygienic and produce nonuniform sized and shape of kajukatli. Therefore, an appropriate rolling, sheeting and cutting system was developed and evaluated for continuous production.ThesisItem Open Access CRYOGENIC GRINDING FOR PRODUCTION OF SUPERIOR QUALITY CARDAMOM SEED POWDER(Anand Agricultural University, Anand, 2016) Archa Nimeshkumar Shah; Dr. D. C. JoshiCardamom known as “Queen of Spices” have peculiar aroma and taste due to volatile oil present in it. It contains about 8% volatile oil. The basic cardamom aroma is produced by a combination of the major components, α-terpinyl acetate and 1, 8 cineole and linalool. Grinding is a very important step in the post-harvest processing of spices, requiring special attention in order not to lose the aroma and flavour compounds present in them. During grinding, there is friction between the seeds and grinder, which leads to rise in temperature inside the grinder. The temperature may vary from 42 to 920C, resulting into loss of volatile content of the species, deterioration of colour, and ultimately results in poor quality of the product.ThesisItem Open Access ASSESSMENT OF SHELF LIFE OF RAW AND PRETREATED TOMATO FRUIT UNDER VARIOUS CONDITIONS OF STORAGE(Anand Agricultural University, Anand, 2016) NAIK G. MOHAN; Dr. R. F. SutarTomato (Lycopersicum esculentum) is a very nutritious and highly perishable climacteric fruit. Hence, there is a need to protect this perishable crop from postharvest losses and ensure ready availability of the crop to the consumers at affordable prices throughout the year. Thus, the present investigation entitled “Assessment of shelf life of raw and pre-treated tomato fruit under various conditions of storage” was carried out to find out the storability of pre-treated tomato fruits under variable conditions of storage. The experiments were carried out with two different pretreatments i.e. pre-cooling (hydro-cooling) with three different cooling medium temperatures (4, 6 and 8oC) and edible coating with three different concentration of corn starch viz. 2.5, 5.0, and 7.5%.ThesisItem Open Access STANDARDIZATION OF PROCESS PARAMETERS FOR THE DEVELOPMENT OF PARTIALLY DEFATTED PEANUT(Anand Agricultural University, Anand, 2016) RI YA Z V AL IMAMAD KHORA J IYA; Dr. S. H. AkbariPeanut (Arachis hypogaea Linn) is a source of energy due to its high oil (48-50 %) and protein (26-28 %) contents. In fact, due to its high protein content, it is widely used as an alternative to meat protein, as it contains almost all essential amino acids. Peanut products reduce the cholesterol, lower the risk of heart disease and provide protection against cancer. Peanut has awakened of great interest as a source of low-cost protein to supplement human diets. In addition to the traditional food uses, peanut has also been successfully utilized in supplemented foods such as cookies, bread, breakfast cereals, peanut butter, popular drinks, extenders in meat product formulations, soups and desserts. In recent year, people has become more diet conscious