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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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20171
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Subject: Food Science and Technology × Thesis Type: M.B.A. ×
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    ThesisItemOpen 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.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 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.