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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
    PROCESS TECHNOLOGY FOR TOMATO AND CARROT POMACE BASED EXTRUDED PRODUCT
    (AAU, Anand, 2013) BHAVSAR ANKUR J.; H. Pandey
    Tomato – Carrot pomace incorporation in corn flour (Gujarat Makai -3) and bengal gram flour (Gujarat Gram -2) was carried out to obtain nutritious cereal pulse blend for extrusion cooking. Carrot (Pusa Kesar) and tomato (F1 Hybrid Mohini-2555) was used for the production of carrot and tomato pomace to use in the extrusion process. Pomace was dried, milled and stored in air tight containers at room temperature. The experiments were carried out with six different variablescorn flour (40- 80%), bengal gram flour (20-30%) and pomace blend (5-20%) and machine parameters were barrel temperature (90 – 140 °C) , screw speed (250 – 400 rpm) and moisture content of (9-25%)usingcross mixture design.