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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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  • ThesisItemOpen Access
    BIOCONVERSION OF POTATO PROCESSING WASTE TO ETHANOL USING AMYLOLYTIC YEAST
    (COLLEGE OF FOOD PROCESSING TECHNOLOGY & BIOENERGY ANAND AGRICULTURAL UNIVERSITY, ANAND, 2017) AXITA C. PATEL; Dr. B. H. Joshi
    Ethanol is one of the alternative renewable sources of energy with high efficiency and low environmental impact. Various raw materials have been used as carbon sources for ethanol production. Present study was to develop and optimize consolidated bioprocessing to convert the potato processing waste into ethanol using amylolytic strain of S. cerevisiae ETGS1. The fermentation variables significantly affecting the bioethanol production were screened out using Plackett-Burman factorial design. These results identified starch concentration, peptone, yeast extract and incubation time as the key determinants to optimize the process, while MgSO4, temperature, pH and inoculum size had a negative effect (p-value ˂ 0.05). The optimized medium composition for maximum ethanol production was obtained by response surface methodology (RSM) based on a Central Composite Design (CCD). Based on results of RSM, a medium consisting PPW having starch concentration 8.5 g% (i.e. 700 ml effluent mixed with 300 g of gelatinised potato mash), peptone 10 g/l, yeast extract 2 g/l was found optimal and yielded 37.17 g/l of ethanol at 35°C after 84 h of fermentation. The optimized process showed 1.15 fold increase in ethanol yield and 11.5% increase in overall fermentation process efficiency. In conclusion, this study demonstrated that potato processing waste can be used effectively to enhance bioethanol production.