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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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20231
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Subject: Agricultural Biochemistry × Author: Prasad, Sudarshan × End date: 2023 × Start date: 2023 × Type: Thesis × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    EFFECT OF COOKING ON NUTRITIONAL PROFILE OF WHITE GRUB BEETLE, LEPIDIOTA MANSUETA BURMEISTER
    (2023) Prasad, Sudarshan; Sarmah, Kritideepan
    he study was undertaken to estimate the nutrient content of white grub species Lepidiota mansueta Burmeister in different cooking methods. L. mansueta is a delicacy in the tribal regions of Majuli river island and are prepared by different cooking methods. Cooking, one of the last processes before eating determines the nutritional value of food, although they have some negative impact on nutritional profile but it also increases the taste, flavour and self-life of the food. In the present investigation, four different cooking methods viz., boiling, roasting, sautéing and deep frying were followed for edible insect, L. mansueta. The cooked samples were than evaluated for proximate content using standard procedure. The results showed that the moisture content was found to be 4.25, 62.64, 2.90, 3.19 and 1.22 in control, boiling, roasting, sautéing and deep frying, respectively. Crude fat content was found to be 10.68, 9.13, 9.78, 21.92 and 34.84 in control, boiling, roasting, sautéing and deep frying, respectively. Crude protein content was found to be in 72.91, 68.24, 67.30, 58.03 and 38.32 in control, boiling, roasting, sautéing and deep frying, respectively. Carbohydrate content was found to be 10.35, 18.25, 20.72, 15.72 and 24.39 in control, boiling, roasting, sautéing and deep frying, respectively. Ash content was found to be 6.05, 4.36, 5.19, 4.31 and 2.43 in control, boiling, roasting, sautéing and deep frying, respectively. Energy content was found to be 429.23, 428.21, 440.15, 492.33 and 564.47 in control, boiling, roasting, sautéing and deep frying, respectively. Considering this insect as an important source of protein, there was no significance difference in crude protein content among the cooking processes. However, other parameter shows significant difference among the cooking process. The present study showed that boiling and sauteing would be the most advised approach for cooking this insect because there is lower protein losses compared to the other cooking process. It was also observed that this insect has a well-balanced nutritional profile and can be a possible source for human nutrition.