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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 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 PROCESS TECHNOLOGY FOR SORGHUM BASED SOY ENRICHED EXTRUDED PRODUCT(Anand Agricultural University, Anand, 2014) VAHORA ROMINKUMAR; Dr. R. F. SutarGrain characteristics relevant for suitability for extrusion, in respect of three varieties of sorghum were studied. Linjer goti variety grown around Surat and nearby areas was found to have suitable extrusion characteristics. The present study was undertaken for utilization of millet in extrusion using sorghum (Sorghum bicolor L.). Defatted soy flour incorporation in Sorghum flour prepared from Linjer goti was carried out to obtain nutritious millet pulse blend for extrusion cooking. Flours were stored in air tight containers at room temperature. The experiments were carried out with six different variables sorghum flour (50-70%), corn flour (10-30%) and defatted soy flour (5-20%) and machine parameters were barrel temperature (100 – 140 °C) , screw speed (250 – 400 rpm) and moisture content of (12- 18%)using cross mixture design.ThesisItem Open Access Preservation of Eggplant (Solanum melongena) Applying Osmotic and Microwave-Vacuum Drying(Anand Agricultural University, Anand, 2014) Neel Ridhdhish Parikh; Dr. A. K. SharmaThe polyphenol inactivation study of sliced eggplant was carried out at different pretreatments: hot water (70 and 80 °C), steam (atmospheric pressure), microwave (0.5, 1, 2, 3 and 4 W/g) for one to five min and different chemicals- citric acid, ascorbic acid and malic acid and salts for two to seventeen min were carried out. Residual Polyphenol oxidase activity was 11.45 to 92.22 and 40.90 to 87.04 in thermal and chemical treatments, respectively. Visually best product was observed at citric acid, ascorbic acid and malic acid having concentrations of 0.1, 0.25, and 0.25 %w/v with residual activity 86.6%. The drying characteristics and quality of the eggplant slices were preserved with osmotic and microwave vacuum drying. Microwave pulsed assisted osmotic dehydration was studied for best condition of three variables, salt concentration (5, 10 and 15 % w/v), vacuum (10, 20 and 30 kPa) and dehydration time (10, 20, 30, 40, 50 and 60 min). During the osmotic treatment, pulsed microwave vacuum was applied for 1 min to the sample to enhance the water loss and solid gain. Azuara model fitted and predicted the moisture loss and solid gain by eggplant slices during osmosis.ThesisItem Open Access ENERGY CONSERVATION IN CHOCOLATE PLANT(Anand Agricultural University, Anand, 2008) Singh Amitkumar Surendra; Dr. S. S. KapdiThe present global scenario of energy crisis has forced food processing industry to become more energy conscious. With liberalisation of industrial polices, the food processing industry is facing challenges both in terms of quality and cost competitiveness and striving to find out the ways and means to reduce resource consumption and improve the plant performance. As operations performed in food processing plants especially in chocolate plants are quite energy intensive, the check on energy usage is in priority concern. Engineering services in food plants is considered as the area where simple plant optimisation measures can lead to substantial and almost immediate savings. In chocolate manufacturing plants, electricity is the main energy utilized for carrying out different processes. The electrical energy is utilized for operation of machinery involved in processes such as prime movers, refrigeration units, lighting, compressed air etc.ThesisItem Open Access STUDIES ON PRECOOLING OF MANGO (MANGIFERA INDICA) CV NEELAM FOR EXTENSION OF SHELF-LIFE(Anand Agricultural University, 2008) NANDKISHOR VANSING PATIL; Dr, R.F. SutarThe present investigation entitled “Studies on precooling of mango (mangifera indica) cv neelam for extension of shelflife “was conducted with three precooling methods and three storage temperature, with three replications in Completely Randomised Design. The mango fruit cv. Neelam was precooled by dipping in chilled water, hydrocoling and forced air cooling. After precooling mango fruit were stored in cold store (13 0C at 85 to 90 per cent humidity), evaporative cooled storage and at room temperature.ThesisItem Open Access STUDIES OF SODIUM CASEINATE AS AN EDIBLE COATING MATERIAL ON SHELF LIFE OF TOMATO FRUIT(Anand Agricultural University, Anand, 2008) GOVIND P. TAGALPALLEWAR; Dr. R. F. SUTAREdible coatings have been applied to food for centuries or perhaps millennia. Practice of packaging foodstuff with an edible coating is nature’s way of protecting certain foods. The protective functions served by the edible protein film include oxygen, moisture barrier, control of flavour and other volatile migration, and prevention or control of photo degradation viz. oxidation. Milk proteins were shown to have better barrier properties to mass transfer at high relative humidity than starch or vegetable proteins. In addition to their nutritional value, milk proteins, such as casein, have several key physical characteristics for effective performance in edible films, such as their solubility in water and ability to act as emulsifiers. Caseinate films are attractive for use on food products because of their transparent, flexible and bland nature. They are already used for coatings of fruits, vegetables and cheese, as well as in food packaging. Sodium caseinate has a desirable flavor and shows excellent water-holding property. Fruits and vegetables are amongst most important foods of mankind as they are not only nutritive but are also indispensable for maintenance of healthThesisItem Open Access Studies on Standardization of Wheatgrass Juice Extraction Process(Anand Agricultural University, Anand, 2009) Trivedi Ankita Vipulbhai; Dr. R. F. SutarThe primary form of food is grass and it is a balanced food containing a broad spectrum of high quality vegetable nutrition. Wheatgrass (Triticum aestivum) refers to the young grass of the common wheat plant. As a food wheatgrass is very nourishing and restorative with such a complete range of nutrient. The wheatgrass juice is prepared and consumed in most households in India as a preventive and curative remedy for various kinds of diseases. The juicers available for extraction of wheatgrass juice are blender, centrifugal juicer and masticating (single screw) juicer. Very little review is available on the efficiency of three juice extraction in terms of juice yield, retention of essential nutrients like ascorbic acid, chlorophyll, antioxidants etc. Therefore, the present investigation was undertaken to standardize the extraction process of wheatgrass juice.