Thumbnail Image

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.

Browse

20181
Reset filters
Subject: Food Technology × Author: Kalita, Upama ×
Reset filters

Search Results

Now showing 1 - 1 of 1
  • Thumbnail Image
    ThesisItemOpen Access
    READY-TO-RECONSTITUTE MIX FROM MAKHANA (Euryale ferox) SEEDS
    (AAU, Jorhat, 2018) Kalita, Upama; Das, Manashi Purkayastha
    Makhana, an underutilize aquatic crop of Nympheaceae family, has various medicinal properties but has not gain much attention in the field of processed products and marketing. Value added product from makhana can be envisaged; however development of suitable processing technique for the same is still lacking. The objective of the study is to develop nutritious ready –to-reconstitute mix formulation using makhana as the prime ingredient. Makhana seed was ground into flour which was found to contain high amount of carbohydrate (69.06%) and protein (~9.69%). Makhana flour was subjected to two processing techniques i.e. roasting (100o C for 1, 3 and 5min) and steaming (100o C for 10, 15, 30, 45 and 60 min) for improving resistant starch (RS) content. RS was found to be highest in S8 (steaming for 60 min), followed by S2 (roasting for 3min) and S3 (roasting for 5min). Though steaming improved the RS content in makhana flour upto 0.92%, however the off-odour of steamed samples made them organoleptically unacceptable. While roasting eliminated the off-odour of makhana and also improved the RS value (0.58% to 0.84%); wherein S2 (0.84%) had the highest overall acceptability. As such S2 was selected for formulating ready-to-reconstitute mix by adding it with fig and banana flour at different proportion .These formulations were reconstituted in water /milk for assessing rehydration ratio, viscosity and sensory analysis. Rehydration ratio and viscosity were found maximum in T9 (60% makhana, 30% fig,10% banana) followed by T8 (60% makhana, 10% fig, 30% banana).High viscosity and rehydration ratio in these formulations were attributed to the presence of high amount of fig and banana flours having high crude fiber (2.08 % in banana and 4.14 % in fig).All the formulations received high mean score for colour, appearance and texture, taste, flavor and overall acceptability except T1 (contain makhana flour as control). The comments from the panelist revealed that natural sweetness of fig and banana sufficed the need of any extraneous sweetener in the formulations excluding the control (T1), where makhana gave a bland taste. T8 (60% makhana, 10% fig, 30% banana) scored the highest overall acceptability and was thus found to be suitable for making ready-to-reconstitute mix. Hence, suitably makhana flour (roasting) can be blended with other fruits and vegetables for making convenient foods.