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Assam Agricultural University, Jorhat

Assam Agricultural University is the first institution of its kind in the whole of North-Eastern Region of India. The main goal of this institution is to produce globally competitive human resources in farm sectorand to carry out research in both conventional and frontier areas for production optimization as well as to disseminate the generated technologies as public good for benefitting the food growers/produces and traders involved in the sector while emphasizing on sustainability, equity and overall food security at household level. Genesis of AAU - The embryo of the agricultural research in the state of Assam was formed as early as 1897 with the establishment of the Upper Shillong Experimental Farm (now in Meghalaya) just after about a decade of creation of the agricultural department in 1882. However, the seeds of agricultural research in today’s Assam were sown in the dawn of the twentieth century with the establishment of two Rice Experimental Stations, one at Karimganj in Barak valley in 1913 and the other at Titabor in Brahmaputra valley in 1923. Subsequent to these research stations, a number of research stations were established to conduct research on important crops, more specifically, jute, pulses, oilseeds etc. The Assam Agricultural University was established on April 1, 1969 under The Assam Agricultural University Act, 1968’ with the mandate of imparting farm education, conduct research in agriculture and allied sciences and to effectively disseminate technologies so generated. Before establishment of the University, there were altogether 17 research schemes/projects in the state under the Department of Agriculture. By July 1973, all the research projects and 10 experimental farms were transferred by the Government of Assam to the AAU which already inherited the College of Agriculture and its farm at Barbheta, Jorhat and College of Veterinary Sciences at Khanapara, Guwahati. Subsequently, College of Community Science at Jorhat (1969), College of Fisheries at Raha (1988), Biswanath College of Agriculture at Biswanath Chariali (1988) and Lakhimpur College of Veterinary Science at Joyhing, North Lakhimpur (1988) were established. Presently, the University has three more colleges under its jurisdiction, viz., Sarat Chandra Singha College of Agriculture, Chapar, College of Horticulture, Nalbari & College of Sericulture, Titabar. Similarly, few more regional research stations at Shillongani, Diphu, Gossaigaon, Lakhimpur; and commodity research stations at Kahikuchi, Buralikson, Tinsukia, Kharua, Burnihat and Mandira were added to generate location and crop specific agricultural production packages.

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  • ThesisItemOpen Access
    PROCESSING OF RICE BRAN FOR HUMAN CONSUMPTION
    (2023) BARUAH,DARSHANA; Das, Priyanka
    The present investigation on “Processing of rice bran for human consumption” revealed that the processed rice bran products had the following range of nutritional and anti-nutritional factors: moisture content (0.31-2.80 %, f.b.), crude fat (16.51-17.59%), crude protein (14.54-14.56%), total ash (10.08-10.15%), water soluble ash (34.34-34.70% of total ash), acid insoluble ash (3.45-3.59% of total ash), crude fibre (8.8-9.54%), total carbohydrates (48.91-49.30%), acid value (5.90-21.08 mg KOH/g crude fat), total phenols (183.25 -185.63 mg GAE/ 100g) and phytic acid (1.95-2.40 %) on dry weight basis. Drying at 80°C showed better reduction of moisture and acid value whereas exogenous phytase treatment was more effective in reducing the phytic acid treatment. However, the analysis of raw rice bran (control) revealed 9.33%, f.b. moisture content, 16.46% crude fat, 14.54% crude protein, 10.16% total ash, 34.75% water soluble ash of total ash, 3.52% acid insoluble ash of total ash, 9.65% crude fibre, 49.19% total carbohydrates, 39.87 mg KOH/g crude fat as acid value, 185.86 mg GAE/100g total phenols and 3.46% phytic acid on dry weight basis. Microbial analysis of the product exhibited absence of both bacterial and fungal growth. Organoleptic evaluation showed average overall acceptability of the products to be in the order “kheer” (8.03), “khichdi’ (7.80) and soup (7.53). The present investigation revealed that processing may reduce the content of acid value by 85% and phytic acid by 43.6%. Considering decreased value for the content of free fatty acid and phytic acid, together with total absence of microbes and the better score for organoleptic evaluation, the rice bran processed product developed through treatment of 0.2% citric acid solution at ambient temperature for 18 hrs followed by drying at 80°C was found to be suitable for human consumption.