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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
    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.
  • 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.
  • 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.