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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
    SUPERCRITICAL FLUID EXTRACTION OF ESSENTIAL OIL FROM GINGER AND TURMERIC
    (Anand Agricultural University, Anand, 2012) BELSARE AKSHAY VIJAY; Dr. R. V. Prasad
    Ginger and turmeric are the rhizomes of Zingiber officinale and Curcuma longa family and are used as an important culinary ingredients. They are diatery components with antioxidant and anticarcinogenic properties used for various purposes in medicinal, pharmaceutical and ayurvedic industry. The present investigation was undertaken to optimize supercritical fluid extraction parameters to obtain superior quality of ginger/turmeric essential oil. The percent moisture, ash, protein, crude fat and crude fiber of fresh ginger rhizome was observed to be 88.5 ± 2, 0.75 ± 0.031, 2.36 ± 0.018, 0.869 ± 0.028 and 2.78 ± 0.015 respectively similarly percent moisture, ash, protein, crude fiber and crude fat of fresh turmeric rhizome was observed to be 87.8