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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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Subject: Agricultural Biochemistry × Author: Banik, Rajesh × End date: 2017 × Start date: 2017 × Type: Thesis × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    BIOCHEMICAL STUDY ON TRADITIONAL RICE PRODUCTS OF ASSAM WITH SPECIAL REFERENCE TO RESISTANT STARCH
    (AAU, Jorhat, 2017-07) Banik, Rajesh; Das, Priyanka
    Rice is the most important food crop of the world after wheat. South East Asian countries are heavily reliant upon rice for their dietary energy supply. 70% of total arable agricultural land of India lies under the rice cultivation. In North Eastern region, rice is the main staple food and in Assam there are several traditional rice based processed products which are also largely used as food. These are bhoja chaul, sandah guri, korai, popped rice, flaked rice, puffed rice, komal chaul (soft rice) and hurum. The moisture content, on wet basis varied from 5.83-11.61%. on dry weight basis, the crude protein content of different rice products ranged from 7.74-9.40%, the lowest in puffed rice and the highest in popped rice. The total ash content was determined on dry weight basis and it ranged in between 0.61-4.33%. The crude fiber percentage was the highest (1.04%) in bhoja chaul and sandah guri and the lowest (0.63%) in popped rice. The crude fat content is the lowest in hurum (0.11%) and the highest in korai (0.31%). The total carbohydrate percentage of these traditional rice products ranged between 49.33-67.55% and the highest in sandah and the lowest in flaked rice. The total starch content (on dry weight basis) was found to be the highest (58.08%) in popped rice and the lowest (39.37%) in korai, whereas, the resistant starch content was found to be highest (5.42%) in sandah and the lowest (3.24%) in puffed rice. The present study indicated that the rice based traditional processed products of Assam are good sources of carbohydrate, proteins and crude fiber. The said products are having good amount of resistant starch, which is very much useful for the better health. In future, further studies are required for the determination of other nutrients such as different micronutrients, and physical properties of the rice based traditional products of Assam, that may reveal useful information for the human health.