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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
    NUTRITIONAL AND ANTI-NUTRITIONAL COMPOSITION OF FEW FINGER MILLET [Eleusine coracana (L.) Gaertn] GENOTYPES
    (2023) S, BHARATH.; Kandali, Ranjan
    Finger millet (Eleusine coracana) is a tetraploid (2n=36) crop that belongs to the family ‘Poaceae’ of monocotyledon group. This crop is widely cultivated and consumed as a staple food in several Asian & African countries. ‘Ragi’ and ‘Madua’ are the other common names used for finger millet in India. The nutritive profile of ragi is great and it is comparable with cereals. It has a considerable amount of carbohydrates, protein, fat, fibre and minerals. Besides, it is the richest plant source of calcium. The objectives of the research programme were to analyze the nutritional and anti-nutritional composition of a few finger millet genotypes and to evaluate the effect of malting on the nutritional and anti-nutritional parameters. Eight different genotypes were collected from two different locations viz. ICR farm, AAU, Jorhat, and AAU - Zonal Research Station, Gossaigaon, Assam. Thirteen parameters viz. moisture, crude protein, crude fat, crude fibre, total ash, total carbohydrates, starch, reducing sugars, total phenols, phytic acid and minerals such as calcium, iron and zinc were studied during this study. The results of this investigation revealed that the raw seeds of finger millet genotypes had a moisture content in the range of 9.37-10.57%. There was no significant variation has been observed in the moisture content among the genotypes. On the other hand, the crude protein content varied from 8.36 to 9.88% while the crude fat content found in the range of 1.14-1.71%. The results also showed that these genotypes had 2.98-3.58% crude fibre, 2.09-2.49% total ash, 73.37-75.60% total carbohydrates, 63.10-65.01% starch and 0.37-0.49% reducing sugar content. The results further revealed a content of 295.5-380.7mg/100g calcium, 9.62-15.51mg/100g iron and 1.86-2.52mg/100g zinc in the raw seeds of finger millet genotypes. The total phenol content in the raw seeds of the finger millet genotypes ranged from 1.01 to 1.60g/100g as GAE. The anti-nutrient phytic acid content varied from 0.42 to 0.61g/100g. After malting, the genotypes had 11.90-12.64% moisture, 8.63-10.10% crude protein and 0.80-1.38% crude fat. Moreover, the malted seeds had a content of 2.78-3.25% crude fibre, 1.86-2.23% total ash, 71.31-73.03% total carbohydrates, 46.69-51.83% starch, and 3.21-5.22% reducing sugar content. The results also showed a content of 241.4-310.9mg/100g calcium, 5.98-9.61mg/100g iron and 1.42-1.84mg/100g zinc in the malted seeds after 96 h of malting. The total phenols in the malted seeds ranged from 0.29 to 0.46g/100g (GAE) while the anti-nutrient phytic acid content varied between 0.18 and 0.27g/100g in the malted seeds. Malting caused an increasing effect in moisture, crude protein and reducing sugars content while it caused a decreasing effect in crude fat, crude fibre, total ash, total carbohydrates, starch, calcium, iron, zinc and total phenol content. Further, it caused a decreasing effect in phytate content too. The genotype FMAVT-4001 had high levels of moisture, protein, fat, and fibre content. The genotype FMAVT-4012 had the highest crude protein and crude fibre content of 9.11% and 3.58% respectively. The genotypes Gossaigaon local and AAU-GSG-Maruadhan-1 had higher mineral contents viz. calcium, iron and zinc than the others.