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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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20211
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Subject: Food and Nutrition × Author: Khatoniar, Sushmita × End date: 2023 × Start date: 2020 × Type: Thesis × Thesis Type: Ph.D ×
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    ThesisItemOpen Access
    FORMULATION AND CHARACTERISATION OF MILLET INCORPORATED FOOD PRODUCTS
    (2021) Khatoniar, Sushmita; Das, Pranati
    The present study was undertaken to formulate millet incorporated food products to utilize the inherent health benefits of millet grains. The ingredients used in the present study along with finger, foxtail and proso millet were wheat, buckwheat, Bengal gram, green gram, soybean and red kidney bean. The physico-chemical properties of the raw materials used were analysed. The bulk density of the raw ingredients used in the present study ranged from 0.71 ± 0.02 to 0.83 ± 0.09 g/ml respectively, with no significant difference between them at p≤0.05 level. The water absorption capacity, oil absorption capacity, foaming capacity and foam stability were found highest in soybean flour among the raw ingredients used. The moisture content of the selected raw ingredients was ranged from 7.24 ± 0.05 g/100g (soybean flour) to 10.51 ± 0.04 g/100g (buckwheat flour). The protein content of the raw ingredients used was in the range of 7.45 ± 0.11 g/100g (finger millet flour) to 41.43 ± 0.10 g/100g (soybean flour). The crude fibre content was highest in red kidney bean flour (6.64 ± 0.03 g/100g) and lowest in Bengal gram flour (2.11 ± 0.01 g/100g). The carbohydrate content was found highest in wheat flour (70.88 ± 0.24 g/100g) followed by finger millet flour (68.23 ± 0.23 g/100g), buckwheat flour (66.72 ± 0.11g/100g) and proso millet flour (66.58 ± 0.45g/100g). Highest energy content was observed in soybean flour (425.92 ± 0.63 kcal/100g) followed by Bengal gram flour (369.86 ± 0.67kcal/100g), proso millet flour (352.86 ± 2.43 kcal/100g) and also whole wheat flour (345.86 ± 1.21 kcal/100g). The total dietary fibre was highest in Bengal gram flour (21.46 ± 0.20g/100g), followed by soybean flour (19.76 ± 0.18g/100g) and red kidney bean flour (16.65 ± 0.13g/100g). The ingredients used for preparation of multigrain mixes i.e., whole wheat flour, finger millet flour, foxtail millet flour, proso millet flour, buckwheat flour, Bengal gram flour, green gram flour, soybean flour and red kidney bean flour were added in three different ratios such as MM I (60:10:10:5:5:2.5:2.5:2.5:2.5), MM II (50:10:10:10:5:5:5:2.5:2.5) and MM III (40:10:10:10:10:5:5:5:5) and physico-chemically evaluated. Among the multigrain mix formulations, the functional properties such as water absorption capacity, oil absorption capacity, foaming capacity and foam stability were significantly higher in MM III than MM I and MM II. In case of proximate composition, the crude protein, crude fat, total minerals, crude fibre and total energy content was found highest in MM III formulation as 14.42 ± 0.11 g/100g, 3.23 ± 0.03 g/100g, 2.44 ± 0.04 g/100g,4.01 ± 0.06 g/100g and 352.60 ± 2.14 kcal/100g, respectively. Similarly, the minerals such as calcium, iron, phosphorous, zinc, sodium, potassium and magnesium were found highest in MM III formulation. While studying the starch fractions, MM III contained highest amount of resistant starch (18.67%). The in vitro protein digestibility was significantly higher in MM III whereas in vitro carbohydrate digestibility and Glycemic Index (GI) is lower in MM III than the other mixes which makes it superior in terms of health protective factors. Shelf life was studied using three different packaging materials such as LDPE (100 gauge), HDPE (200 gauge) and plastic bottle (Tarson) and analysed for moisture increment, free fatty acid, peroxide value and total plate count during storage. The HDPE pouch was found significantly better in preserving the flour than the other two packaging materials as moisture increment, free fatty acid, peroxide value and total plate count was found lowest after completion of storage period of 180 days. Value added products such as Indian flat bread (chapati), cookies, muffins, buns and pasta were prepared from MM I, MM II and MM III and sensory evaluation was carried out. The products prepared using MM III were found more acceptable in terms of sensory parameters such as flavor, texture, appearance, taste and overall acceptability.After analysing the nutritional parameters such as proximate composition, mineral contents and bioactive components of the developed products using MM I, MM II and MM III; the products prepared using MM III was found containing significantly higher amount of proximate constituents such as crude protein, crude fat, total minerals, crude fibre and total energy content. The mineral constituents such as calcium, iron, phosphorous, potassium, magnesium, sodium and zinc was also found highest in products prepared using MM III than MM I and MM II. As the MM III found superior in many aspects than the other multigrain mix formulations, it was selected for further in vivo study. In vivo study of the multigrain mix as compared to whole wheat flour revealed that Glycemic Index (GI) of MM III was 41 whereas GI of whole wheat flour was found 58. The mean blood glucose response of normal healthy rats after feeding MM III was found lowest (79.00 mg/100g) after 120 minutes of feeding. The supplementation of MM III on alloxan induced diabetic rats showed significant improvement in blood glucose level in both the experimental groups. The results of impact of supplementation of MM III on plasma lipid profile of experimental rats showed significant improvement in plasma high density lipoprotein (HDL) cholesterol, low density lipoprotein (LDL) cholesterol, total cholesterol, triglycerides, AST, ALP and ALT level after maintaining 28 days feeding period in comparison to the group feed with only high fat diet. On the basis of the present study, it can be concluded that the developed millet based multigrain mix has low glycemic index with functional efficacies in terms of hypoglycemic and hypolipidemic effect. The outcomes of the present study can be recommended for popularization and consumption of the mix and to create awareness related to health benefits of such multigrain mixes to reach the vulnerable populations who are at risk of developing non-communicable diseases.