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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: Food and Nutrition × Author: Devi, Laishram Maria × End date: 2019 × Type: Thesis × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    EFFECT OF PROCESSING ON IN-VITRO STARCH DIGESTIBILITY AND GLYCEMIC INDEX OF SELECTED RICE VARIETIES OF ASSAM
    (AAU, Jorhat, 2019-07) Devi, Laishram Maria; Das, Pranati
    Rice is one of the most widely consumed staple foods, especially in Asia. It accounts for 20 per cent of the world’s dietary energy supply. As a major component of rice, starch plays an important role in human nutrition, and consequently its characterisation in rice variants is of high nutritional importance. To this, the present study estimated the in-vitro starch digestibility (resistant starch (RS), non-resistant starch (NRS) and total starch (TS)), available starch (AS), hydrolysis index (HI) and in-vitro glycemic index (GI) of different processing techniques. Ten red kernel rice varieties of Assam were analyzed for the effect of both raw rice flour and freshly cooked rice in dehusked rice and 6 per cent degree of polishing. Dehusked and polished rice yield were 68.33±0.38 to 75.23±0.19 per cent and 64.14±0.13 to 73.67±0.29 per cent, respectively. Head rice yield (HRY) and broken rice yield (BRY) of the dehusked rice varieties were 54.03±0.34 to 74.34±0.05 per cent and 0.68±0.06 to 14.55±0.32 per cent, respectively. Polishing of rice grains decreased HRY (41.76±0.40 to 68.39±0.09%) but increased BRY (2.05± 0.11 to 22.52±0.41%). The dehusked samples had 17.64±0.11 to 19.17±0.04 g/100 g of RS, 61.19±0.07 to 66.28±0.19 g/100g of NRS and 80.01±0.11 to 85.02±0.20 g/100g of TS. Resistant starch decreased significantly (p≤0.05) on polishing as well as cooking, while NRS and TS increased significantly (p≤0.05) in polishing. However, TS decreased on cooking. Available starch, hydrolysis index and glycemic index of the dehusked rice samples were in the range of 51.80±0.14 to 89.57±0.51 per cent, 3.37±0.02 to 14.67±0.03 per cent and 41.91±0.03 to 50.99±0.11 per cent, respectively. Polishing of the rice samples showed no significant (p≥0.05) change in AS, HI and GI. Cooking significantly reduced AS, whereas HI and GI content increased significantly (p≤0.05) upon cooking. Therefore, polishing and cooking of rice grains had significant effect on the in-vitro starch digestibility and GI. In addition, varieties of Jul and Kaoi Jamfri had comparatively higher RS and lower GI, and thus can be recommended for popularization. Also, further research can be extended for analyzing the effect of degree of polishing and different cooking methods on starch digestibility and GI. Such nutritionally distinguished rice varieties could be used to develop rice based products and supplementary food mixes which have therapeutic values.