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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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2015 - 20162
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Subject: Food Science and Technology × Start date: 2014 × Thesis Type: M.Sc ×
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    ThesisItemOpen 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 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.
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    ThesisItemOpen Access
    EFFECT OF GAMMA IRRADIATION ON COOKING AND NUTRITIONAL CHARACTERISCTICS OF PIGEONPEA GRAINS
    (AAU, Anand, 2015) KALYANI D. GARGE; Dr. D.C.Joshi
    The present investigation entitled “Effect of gamma irradiation on cooking and nutritional characteristics of pigeonpea grains” was conducted with a broad aim of reducing cooking time and increasing nutritional value of pigeonpea grains by gamma irradiation as pretreatment. Different doses of gamma irradiation was applied to three varieties of pigeonpea grains as a pretreatment having different initial moisture content. Cooking time and leaching loss are positively correlated with the gamma irradiation dose but negatively correlated with the grain initial moisture content. Water absorption capacity and swelling capacity are negatively correlated with cooking time. The minimum cooking time (37 min) and leaching loss (1.6 ⁰B), the maximum water absorption capacity (1.162 g/g of seed) and swelling capacity (2.83 ml/g of seed), the minimum phytic acid content (0.071 %) and the maximum invitro protein digestibility (80.81 %) was observed in BDN-2 variety of pigeonpea grains having 10% (w.b.) moisture content and irradiated at 10.0 kGy gamma irradiation dose. Gamma irradiation had nonsignificant effect on moisture content of grains, but had significant effect on ash, fat, protein, fibre and carbohydrate content. Invitro protein digestibility and invitro starch digestibility for cooked grains of BDN-2 variety conditioned at 10% (w.b.) moisture content and 10.0 kGy irradiated increased to 81.39 % and 38.59 mg/g of sample, respectively as compared to 57.42 % and 14.24 %, respectively for raw untreated uncooked grains. Amino acid content found to be decreased on cooking (148.57 mg/100 g) but increased when combined with irradiation (175.27 mg/100 g) as compared to raw pigeonpea grains (191.37 mg/100 g). The antinutrient constituents of cooked grains of BDN-2 variety irradiated at 10.0 kGy pigeonpea decreased from 0.417 to 0.071 % for phytic acid content, from 1.24 to 0.23 mg/100 g for tannin content and from 52.17 to 11.64 mg/100 g for trypsin inhibitors when compared with raw grains.