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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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ThesisItem Open Access FORMULATION AND CHARACTERISATION OF MILLET INCORPORATED FOOD PRODUCTS(2021) Khatoniar, Sushmita; Das, PranatiThe 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.ThesisItem Open Access ROLE OF HOMESTEAD GARDEN ON FOOD AND NUTRITIONAL SECURITY OF RURAL WOMEN OF ASSAM(2022) Nath, Priyanka; Barooah, Mridula SaikiaThe present research aimed to determine the impact of homestead garden along with nutritional education in the nutrition and economic stability of women in Assam. The socio-economic and demographic profile of the respondent in the study area were examined and found that most of them are of age between 19-59 years, representing 80.39 per cent of the total population. The educational status was found highest for respondent having high school education (50.22 per cent). Most of the respondent families (76.5 per cent ) were constituted with 3-4 members and majority (72.5 per cent). of them lived in nuclear families. Majority of the families (64 per cent) had monthly income ranging from rupees 10000-15000. The homestead garden commonly cultivated green amaranth (33.5 per cent), amaranth (20.5 per cent), white goosefoot (26.5 per cent) during the kharif season. Highest production of other vegetables was noticed in the study area followed by green leafy vegetables and roots and tubers. Most of the households commonly cultivated gourd varieties with the support of trellis made of bamboo. In the rabi season, commonly cultivated vegetables cultivated were radish followed by knolkhol, ghost chillies. In respondents exhibited a high deficit for green leafy vegetables (85.17 per cent), other vegetables (82.48 per cent), fruits (76.22 per cent), milk and milk products (76.95 per cent), and roots and tubers (61.60 per cent). The consumption of pulses and legumes was 110.50 per cent and meat products were (75.29 per cent) were adequate. In the daily nutrient intake, it was recorded that carotene content is the most deficit nutrient, followed by calcium, and iron in the selected women respondents. With nutrition education intervention along with homestead garden, the anthropometric parameters, such as waist circumference was decreased from 77.50 cm to 75.45 cm, the hip circumference was decreased from 87.66 cm to 85.13 cm, decrease in the waist to hip ratio was recorded from 0.89 to 0.88, the weight of the respondents was also decreased from 63.23 kg to 60.83 kg, and a reduction in BMI from 24.78 to 23.78 was recorded. The intervention clearly showed a significant change in the anthropometric parameters. The green leafy vegetable consumption was increased from 14.83 g/day to 21.47 g/day. Although, the intervention clearly showed the improvement in the food consumption by the respondents after intervention; however, still many food items intakes are below the basic daily requirement (BDR). Among nutrient consumption after the intervention, the carotene content was significantly increased from 572.34 g/day to 655.06 g/day, the calcium content showed increased intake from 282.68 g/day to 293.55 g/day. Although the intervention significantly influenced the nutrients intake by the respondents; however, the RDA limit of most of the nutrients still not meet and need further intervention-based improvement. With the intervention, a remarkable improvement in the harvest, consumption, distribution, and sale in the green leafy vegetables, other vegetables, and roots and tubers were seen with all seasons. During the kharif season the harvest of green leafy vegetables with intervention was 11.19 kg, other vegetables was 46.33 kg, roots and tuber was 6.33 kg and fruit production 12.69 kg. The green leafy vegetable consumption was 4.67 kg, other vegetables was 21.50 kg. The distribution of other vegetables was higher followed by distribution of green leafy vegetables, fruits and roots and tubers in the experimental group. The sale of green leafy vegetables was 3.35 kg and other vegetables was 18.53 kg during the kharif season. The production of roots and tubers in the intervention group was low in the homestead gardens and hence no sales were reported. During the rabi season the harvest of green leafy vegetables was 14 kg, other vegetables was 35.50 kg, fruit was 10.50 kg. The mean consumption of other vegetables was 16.50 kg and fruits consumption was 4 kg. The distribution of the other vegetables was 5.17. The sale of green leafy vegetables was higher at 4.50 kg in experimental group. Sales of fruits were observed to be high in the experimental group at 5.19 kg. Knowledge attitude and practice (KAP) were also analyzed to determine the impact of the nutritional education intervention on the respondents. Knowledge on food rich in micronutrients was increased from 22.69 to 28.57 per cent respondents. The attitude on family gets more food to eat from homestead garden was increased from 34.45 per cent to 52.94 per cent respondents. Similarly, increment in the attitude towards family engaged in physical activity was increased from 24.37 per cent to 44.54 per cent respondent. The respondent knowledge on the practice of homestead gardening was also increased after the intervention from 37.82 per cent to 47.90 per cent. The knowledge on the preservation of excess production of homestead garden was increased from 36.13 per cent to 47.90 per cent respondent. Inclusion of seasonal vegetables in food preparation increased from 44.54 per cent to 52.10 per cent respondent. On the whole introduction of homestead gardens along with nutrition education of rural women brought significant improvement in the daily food and nutrition uptake, which surely provide food and nutritional security in the region. However, these interventions, inspite of improving health, food and nutrients intake, the rural women were still deficient in taking certain very essential nutritional components and hence calls for further improvement and management practices in this direction. Sustainability of such interventions also needs to be studied to realize a long-term impact and its effectiveness.ThesisItem Open Access Quality assessment of different parts of jackfruit (Artocarpus heterophyllus Lam.)(2022) Bora, Papori; Das, PranatiThe present study entitled “Quality assessment of different parts of jackfruit (Artocarpus heterophyllus Lam.)” was undertaken to assess the nutritional properties and phytochemical constituents of different parts of jackfruit at three stages of maturity such as tender, mature unripe and mature ripe stages. Initially considering differences in varieties, six indigenous jackfruit tree were selected from five areas of Jorhat district of Assam. To further select few varieties for chemical analysis and product development, out of six initial varieties, results of the physical parameters were taken as the basis. Percentage of recovery of edible matter such as tender jackfruit as a whole, different parts of mature unripe and mature ripe fruits were considered and three best varieties were selected and coded as J-1, J-2 and J-3, respectively. In proximate analysis of the jackfruit parts, the variety, fruit parts and their interactions have statistically significant effect (p≤0.01). All the jackfruit parts were nutritional superior in terms of protein, crude fibre, total mineral, carbohydrate and energy. Protein content was highest in the seed (10.24 g/100g in unripe and 9.85 g/100g in ripe jackfruit), whereas crude fibre content was highest in rags (11.06 g/100g in unripe and 4.62 g/100g in ripe), rind (16.28 g/100g) and core (17.23 g/100g in unripe and 16.04 g/100g in ripe). Ripe (342.1 kcal/100g) and unripe (334.75 kcal/100g) seed as well as ripe bulb (330.43 kcal/100g) contained highest energy among all the fruit parts. It was observed that the total dietary fibre content primarily concentrated on the rind, core, rag and bulb parts. A considerable amount was also found in tender jackfruit, but the seed had significantly lowest amount of dietary fibre than all other parts. Ripe fruit parts especially bulb (74.96 g/100g), seed (73.26 g/100g) and rags (73.20 g/100g) contained significantly (p≤0.01) highest carbohydrate as compared to unripe bulb (72.36 g/100g), seed (71.17 g/100g) and tender jackfruit (67.02 g/100g), whereas unripe rags and rind as well as core in both the maturity stages showed significantly lower carbohydrate content. It is evident from the study that all parts of jackfruit were good sources of phosphorus. The mean potassium level of jackfruit parts was lowest (1271.15 mg/100g) in bulb of the ripe jackfruit and highest (2874.45 mg/100g) in rags from unripe jackfruit. In all three varieties the trend of lowest calcium in tender jackfruit (143.28 mg/100g) to highest in rags of the unripe jackfruit (645.14 mg/100g) was similar. Mean magnesium content of different jackfruit parts from three varieties showed that highest (194.04 mg/100g) amount was recorded in seed of the unripe jackfruit and lowest (109.41 mg/100g) in tender jackfruit. Upon ripening trend of decreasing magnesium content of underutilized parts-seed, rags and core were observed in all three varieties. It has been noticed that jackfruit seed both in ripe (19.03 mg/100g) and unripe (17.82 mg/100g) stage showed significantly higher iron content followed by unripe bulb (16.71 mg/100g), tender (16.56 mg/100g) and ripe bulb (15.52 mg/100g), whereas other parts were found with significantly lower iron contents. The highest mean zinc content found in unripe core (19.14 mg/100g) and lowest in ripe bulb (6.13 mg/100g), differ statistically (p≤0.01). The vitamin C content was not detected in some parts of the fruit specially in bio-waste such as the rags, rind and core. The mean vitamin C content of the jackfruit parts decreased significantly (p≤0.01) as the maturity progressed. The lowest (15.91 mg/100g) mean vitamin C content was found in bulb of the ripe jackfruit and highest (20.92 mg/100g) mean vitamin C was in bulb of the unripe jackfruit among all. The β–carotene content was not detected for seeds of both ripe and unripe jackfruit and in tender jackfruit, however statistically significant (p≤0.01) difference were seen in the β–carotene content of other parts at three stages of maturity. The significantly lowest (20.42 μg/100g) mean β–carotene content was found in core of the unripe jackfruit and highest (416.57 μg/100g) mean β–carotene was found in bulb of the ripe jackfruit. It was observed that the total phenolics in jackfruit decreases with maturation from tender, unripe and ripe stages. The lowest (13.61 mg GAE/g) total phenol content was found in bulb of the ripe jackfruit and highest (55.79 mg GAE/g) in tender jackfruit. Compared to bulb, the underutilized parts showed higher total phenol content. Mean total flavonoid content of the fruit parts also statistically different (p≤0.01) from each other. Lowest (8.22 mg RE/g) mean total flavonoid content was found in bulb of the ripe jackfruit and highest (43.49 mg RE/g) in tender jackfruit. It was noted that the total flavonoid content decreased significantly with the maturity of the jackfruit. In the tender stage, the seeds and the flesh are inseparable. Therefore, the total phenolics and flavonoid content of immature stages has a higher value. Similarly, the mean total antioxidant capacity of different jackfruit parts at three maturity stages, differ significantly (p≤0.01). Bulb of the unripe jackfruit possessed lowest (476.99 mg TE/100 g) mean total antioxidant capacity, whereas tender jackfruit showed the highest (2024.29 mg TE/100 g) antioxidant potentiality among all the parts. Further, it was observed that the tender jackfruit and all underutilized parts in both ripe and unripe stages showed higher antioxidant potentiality than the fruit (bulb) part. The higher antioxidant potentiality exhibited by different jackfruit parts may be due to the presence of phenolics, flavonoids, β–carotene, vitamin C and soluble polysaccharide in different parts with varying concentrations at different developmental stages of fruit. As the fruit is perisible and maximum post-harvest losses take place at fully ripen stage, an attempt was made to develop a value added product from jackfruit at this stage. Osmotically dehydrated jackfruit bulbs were developed using four treatment combination such as 40°, 50° and 60°Brix and one without osmosis and served as control. The mass transfer parameters, sensory attributes and chemical composition of the developed products were studied. Considering the minimal physicochemical changes, overall acceptance of sensory evaluations and lower moisture content, the treatment T3 i.e. 50°Brix sugar concentration could be selected for commercial processing of osmotic dehydrated jackfruit bulbs. It is evident from the present study that the different parts of jackfruit are nutritious, healthy and versatile and hence would be a healthy addition to one‟s diet. Underutilized parts of jackfruit especially the rags, rind and core with an abundance of dietary fibre, essential minerals and phytochemicals, particularly phenolic compounds and flavonoids with potent antioxidant capacity could be a valued option for functional food ingredients to include in various product development.ThesisItem Open Access Development of nutritionally enriched multigrain breads with functional properties(2022) Marak, Natasha R; Das, PranatiThe present study was carried out to formulate multigrain breads and to determine their physical characteristics, nutritional compositions, functional properties and the efficacy in vivo. Five different categories of multigrain breads were formulated incorporating individually ragi, barley, quinoa, buckwheat and soyflour to wheat. Additionally, fenugreek seed flour and wheat bran were also added in a few formulations. Under each category, several proportions were tried to develop a total of 44 different multigrain breads. Bread formulated with refined wheat flour (60%) and whole wheat flour (40%) served as the control. All 44 formulations were subjected to organoleptic evaluations and based on the evaluations, one bread from each category was selected for further physico-chemical and in vivo studies. Soyflour incorporated formulations were not selected as it had a very low score of organoleptic evaluation. There were a total of 4 breads selected from 4 different categories of ragi, barley, quinoa and buckwheat incorporated breads. The selected breads were subjected to physical parameters i.e. loaf weight, loaf volume, specific volume, colour and texture; proximate compositions; minerals; functional properties (bioactive compounds) and glycemic index using standard methods. The loaf weight of the breads ranged from 434.49±0.98g to 444.28±0.56g. The loaf volume of the control bread, barley bread, quinoa bread, ragi bread and buckwheat bread were 1486.32±0.64cm3, 1400.22±0.44cm3, 1300.32± 0.65cm3, and 1170.28±0.56cm3 respectively. Differences in loaf weight were found to be statistically significant (p≤0.05) among the breads. The specific volume for control bread, barley bread, quinoa bread, ragi bread and buckwheat bread were found to have 3.42±0.75cm3/g, 3.23±0.38cm3/g, 2.99±0.60cm3/g, 2.74±0.41cm3/g, and 2.65±0.51cm3/g respectively. Difference of means for all the bread samples was found to be statistically (p≤0.05) significant. The L* value in regards to the crust colour ranged from 52.12± 0.10 in the buckwheat incorporated bread, to 67.50± 1.15 in the control bread. The crust colour of the barley incorporated multigrain bread (63.80± 2.60) was found to have relatively lighter shade with similar (p≥0.05) L* values to T₀ (67.50± 1.15). The highest a* values were found in the ragi incorporated bread (4.353±0.26) and the least in the control bread (2.09±0.05). The highest b* values were recorded in the quinoa incorporated bread (22.11±0.19) and the least in the ragi incorporated bread (14.76±0.64). Significant (p≤0.05) difference was found for b* colour parameters 6 among the selected multigrain breads. The highest value for hardness (1.60±0.58 kg) was observed in the buckwheat incorporated bread and the lowest value (0.33±0.56kg) of hardness was observed in the control bread. There was significant (p≤0.05) difference between the means of T0 and the selected multigrain breads. The cohesiveness of the multigrain breads ranged from 0.95±0.43 sec in the quinoa incorporated bread to 0.40±0.11 sec in the barley incorporated bread. Observation on cohesiveness of control bread and barley incorporated multigrain bread were statistically (p≥0.05) similar. The highest (1.42±0.77) springiness was found in the ragi incorporated bread and the lowest (0.33±1.09) in the barley incorporated bread. There was significant (p≤0.05) difference in the values among the multigrain breads. The chewiness ranged from 1.50±1.42 kg sec in the buckwheat incorporated bread to 0.064 kg sec in the control bread. Differences of means for all the bread samples were found to be statistically (p≤0.05) significant. Moisture content of the developed bread samples were statistically (p≤0.05) different, with the buckwheat incorporated bread reporting the highest (39.96±0.23g/100g) moisture content. The multigrain breads had significantly (p≤0.05) higher levels of crude fat as compared to control bread, with quinoa incorporated bread containing the highest (4.82±0.41g/100g) fat content. Protein content was found to be highest in the quinoa incorporated bread (14.28±1.65g/100g) and the least for ragi incorporated bread (10.23±0.39g/100g). Crude fibre content ranged from 1.09±0.62g/100g to 2.53±0.55g/100g with maximum crude fibre content reported in the quinoa incorporated bread. The ash content of the multigrain breads differed significantly (p≤0.05) from control, with quinoa incorporated bread reporting the maximum content. The highest carbohydrate content was seen in the ragi incorporated bread, which was similar (p≥0.05) to the buckwheat incorporated bread. The energy content of the breads ranged from 239.56±0.58 kcal in the ragi incorporated bread to 302.2±0.49 kcal in the quinoa incorporated bread. There was significance (p≤0.05) increase in the mineral content (calcium and iron) of the multigrain breads from the control. The highest calcium content (173.35±1.50 mg) was found in the ragi incorporated bread and the highest iron content 16.91±0.66 mg was reported the buckwheat incorporated bread. The dietary fibre content of the multigrain breads were statistically higher (p≤0.05) compared to control bread. The total dietary fibre content ranged from 12.10±0.45g/100g to 13.82±1.65g/100g. In order to evaluate the functional properties of the multigrain breads, the total antioxidant capacity, total phenolics and total flavonoids were studied. Per cent 7 total antioxidant capacity of the selected multigrain breads based on DPPH assay ranged from 25.88 ± 0.37 per cent to 39.73± 0.87 per cent in control and buckwheat incorporated bread respectively. The present findings of the formulated breads ranged from 1.055± 0.22 mg GAE/g (control bread) to 2.312±1.58 (quinoa incorporated bread). There was statistical (p≤0.05) difference in the phenolic content of control and the multigrain breads. The total flavonoids contents for control, ragi, buckwheat, barley, quinoa and buckwheat incorporated breads were 0.119±0.45 mg QE/g, 0.233±0.51 mg QE/g, 0.130±0.83 mg QE/g, 0.227±0.46 mg QE/g and 0.228±0.72 mg QE/g respectively. The values for the selected multigrain breads differed statistically (p≤0.05) from control. Glycemic index (GI) of four selected bread formulations were determined in-vivo using human subjects and found that quinoa incorporated bread had the lowest GI of 42.00±0.83, followed by 53.00±0.39 in the buckwheat incorporated multigrain bread, 54.20± 1.23 in the ragi incorporated multigrain bread and 56.00±0.76 in the barley incorporated multigrain bread, which were all lower than control (69.20±1.84). The statistical analysis showed that the GI of the multigrain breads analyzed differed significantly (p≤0.05). To study the efficacy of the formulations the one having the lowest GI, i.e. the quinoa bread was selected for a feeding trial. An amount of 100g of bread per day was fed to each human subjects (n=21) in the age group of 20-50 years for a period of 90 days. Efficacy was determined from pre and post blood profile in terms of blood glucose, glycosylated haemoglobin (HbA1c) and lipid profile were studied. The blood glucose levels before intervention with multigrain bread was 86.96± 15.32 mg/dl, and after intervention with multigrain bread was 84.25±18.26 mg/dl. The lipid profile values observed before intervention with multigrain bread was 180.38±36.08 mg/dl (total cholesterol), 175.11±59.60 mg/dl (triglycerides), 53.17±7.64 mg/dl (HDL), 94.02±32.75 mg/dl (LDL), and 35.33±12.25 mg/dl (VLDL) and after intervention with multigrain bread, 160.43±31.75 mg/dl, 108.09±39 mg/dl, 52.51 ±7.93 mg/dl, 87.52 ± 26.19 mg/dl total cholesterol, triglycerides, HDL, LDL, VLDL respectively. There was significant (p≤0.05) decrease in levels of triglycerides, total cholesterol, LDL and VLDL level. From this study it was observed that multigrain breads having good nutritional and functional profile can be prepared, commercialized for health benefits.ThesisItem Open Access Process standardization and shelf- life evaluation of instant rice based meal(2021) Chatterjee, Lipika; Bhattacharyya, RumaThe present study entitled “Process standardization and shelf life evaluation of Instant rice based meal” was carried out with the objective to standardize the processing conditions of the ingredients of the developed instant rice based meal, to develop for the improvement of the formulation using different levels of the developed meal ingredients, to assess the reconstitution and organoleptic property of the best selected instant rice based meal and to evaluate the shelf life of the selected formulation using different packaging materials. The study was carried out in the Food Science laboratory of the Department of Food Science and Nutrition, Post Harvest Technology Laboratory of the Department of Horticulture, Nanotechnology Laboratory in the Department of Plant Pathology, Assam Agricultural University, Jorhat during 2016-2019. The raw materials were procured from the local market of Jorhat district and Horticulture farm, Assam Agricultural University, Jorhat. To develop the instant rice based meal formulations, precooked dehydrated ingredients were used. Initially a base meal (35% rice, 25% pulses, 20% vegetables, 5% RBO, 12% spices and condiments) was prepared by combining cereal, pulses, vegetables, spices and condiments and from the Base meal three formulations were developed and standardized viz., Formulation I (30% rice, 28% pulses, 24% vegetables, 5% RBO, 11% spices and condiments), Formulation II (30% rice, 29% pulses, 23% vegetables, 5% RBO, 11% spices and condiments) and Formulation III (30% rice, 30% pulses, 22% vegetables, 5% RBO, 11% spices and condiments) by changing the proportion of ingredients used in base meal and by incorporating other new ingredients. All the ingredients were individually processed by microwave cooking + blanching (MCB) and pressure cooking + blanching (PCB) and then dried at different temperatures. Nutrient analysis was done following the standard methods and acceptability trial was conducted using 9 point hedonic scale by semi-trained panelist. Process standardization for all the ingredients used in the formulation of instant rice based meal was done by trial and error method following the standard procedures. According to the acceptability score, it was found that Formulation III (PCB) had scored the highest score in terms of flavour (7.90±0.13), taste (8.00±0.07), texture (8.01±0.10) and overall acceptability (8.15±0.12) by the base meal (PCB) i.e., 7.78±0.12, 7.78±0.15, 7.70±0.11 and 7.90±0.09 for flavour, taste, texture and overall acceptability respectively. Formulation I (PCB) was judged with the score of 8.10±0.15 followed by Formulation II (PCB) i.e., 7.95±0.18 in terms of overall acceptability. Among the formulations processed by microwave cooking + blanching, Formulation III was judged best with the highest overall acceptability score of 8.26±0.20, followed by Formulation I (8.10±0.17), Base meal (8.05±0.19), and Formulation II (7.90±0.18). The results showed that highest acceptability was in Formulation III (MCB), whereas lowest acceptability was recorded in Formulation II (MCB). The instant meal prepared from pressure cooked + blanched (PCB) ingredients showed that the moisture content of Base meal, Formulation I, Formulation II and Formulation III and were not statistically different (p<0.05) from each other. The results of the protein content of the instant rice based meal formulations prepared by using microwave cooked + blanched (MCB) and pressure cooked + blanched (PCB) ingredients were found to be in the range of 22.63±0.23g/100g (Base meal) to 26.77±0.17g/100g (Formulation III) and 21.54±0.21g/100g (Base meal) to 25.19±0.16g/100g (Formulation III) respectively and were significantly different at p<0.05. The total mineral, crude fibre and carbohydrate content of the instant rice based meal formulations prepared by using microwave cooked + blanched (MCB) were found to be significantly higher (p<0.05) as compared to the instant formulations prepared from pressure cooked + blanched (PCB) ingredients. But the mineral content did not vary significantly (p<0.05) between the instant rice based meal formulations prepared by using microwave cooked + blanched (MCB) and pressure cooked + blanched (PCB) ingredients and this may be because of the fact that minerals like iron, calcium and phosphorus are heat stable therefore cooking method and temperature do not appear to reduce the quantity or availability of this mineral but they were found to differ significantly (p<0.05) within the formulations The best selected formulation on the basis of sensory scores and nutrient composition i.e., Formulation III was then vacuum packed in two packaging material i.e., aluminium laminated pouch and HDPE pouch of 200 gauge and was further subjected to storage studies i.e., sensory evaluation, nutrient composition, peroxide vale, free fatty acid value and total microbial count at a regular interval of 2 months for a period of 6 months. With the advancement in storage period, nutrient content, peroxide value, free fatty acid value and total microbial count increased significantly (p<0.05) and was however within the permissible limit indicating acceptability of the formulations upto a period of 6 months. Highest peroxide value of Formulation III was observed in HDPE pouch starting from 0 day till 6 months i.e., from 1.81±0.26 meq O2/kg (0 day) to 4.42±0.12 meq O2/kg (6months) in MCB and from 1.87±0.27 meq O2/kg (0 day) which gradually increased to 4.84±0.32 meq O2/kg after 6months of storage.. The free fatty acid (FFA) content of Formulation III (MCB) stored in the aluminium laminated pouch was in the range of 0.18±0.04mg/100g at 0 day to 3.45±0.12mg/100g after 6 months of storage and that stored in HDPE pouch showed a gradual increase from 0.18±0.04g/100g at 0 day and finally to 3.79±0.14g/100g at 6 month across storage. The FFA content of Formulation III (PCB) stored in the aluminium laminated pouch increased from an initial value of 0.18±0.03mg/100g at 0 day to a final value of 3.40±0.12mg/100g at 6 month while the Formulation III stored in HDPE pouch increased significantly (p<0.05) from 0.18±0.04mg/100g in 0 day to 3.82±0.26 mg/100g in 6 months. Statistically, it was observed that a significant decrease (p<0.05) in the FFA content was observed in the Formulation III packed and stored in aluminium laminated pouch when compared to the Formulation III stored in HDPE pouch. The total microbial count of the formulations significantly increased (p<0.05) with the increase in the period of storage. The results of total microbial count of Formulation III (MCB) stored in the aluminium laminated pouch and HDPE pouch increased significantly (p<0.05) from 1.72×103cfu/g (2 months) to 4.02×103cfu/g (6 months) and 1.90×103cfu/g to 5.14×103cfu/g respectively. The total microbial count of the Formulation III (PCB) stored in aluminium laminated pouch and HDPE pouch increased significantly (p<0.05) with the advancement of storage days from 1.84×103cfu/g at 2 months to 4.21×103cfu/g at 6months and 2.12×103cfu/g at 2months to 5.38×103cfu/g at 6months of storage respectively. Thus, it can be concluded that microwave processed Formulation III packed and stored in aluminium laminated pouch is the best packaging material for storing instant rice based meal due to its barrier function against the migration of moisture, oxygen and other gases.ThesisItem Open Access EFFICACY TRIAL OF INSTANT BEVERAGE MIXES DEVELOPED USING NON DAIRY FOOD INGREDIENTS IN VITRO AND IN IN VIVO STUDIES(AAU, Jorhat, 2021) Singh, Vishakha; Das, MamoniThe present study entitled ―Efficacy trial of Instant Beverage Mixes developed using non dairy food ingredients: in vitro and in vivo studies‖ was undertaken to formulate Instant Beverage Mixes namely Cereal Based Instant Beverage Mix (CBIBM), Pulse Based Instant Beverage Mix (PBIBM), Vegetable Based Instant Beverage Mix (VBIBM) and Fruit Based Instant Beverage Mix (FBIBM). The product was developed using non dairy raw ingredients i.e. black rice (Oryza sativa L.), malted lentil (Lens culinaris), sweet potato (Ipomoea batatas) and mulberry (Morus nigra) through RSM approach using D optimal mixture design to optimize the formulations. The objectives of the present study were (i) Development of instant beverage mix using non dairy food ingredients (ii) Estimation of physicochemical characteristics, antioxidant and in vitro thrombolytic activity of the developed Instant Beverage Mixes (iii) Determination of in vivo efficacy in terms of hypoglycaemic and hepatoprotective property of the developed product using standard animal model protocols. The nutritional characteristics of the developed mixes were determined using standard procedures. The free radical scavenging activity was measured by DPPH method as outlined by Vani et al. (1997). Total phenol, flavonoids, alkaloids and carotenoids were determined following the methods outlined by Sharma et al. (2008), Aiyegroro and Okoh (2010), Mallick and Singh (1980), Anaya (1999), respectively. The water holding capacity of the Instant Beverage Mixes was determined by the method outlined by Sosulski et al. (1976), bulk and tapped density by the method outlined by Szulc and Lenart (2016), cohesiveness by the method outlined by Hausner (1967), flow property by the method outlined by Ribeiro (2020), Dispersibility by the method outlined by Shittu and Lawal (2007), Wettability by the method outlined by NIRO (1978), Hygroscopicity by the method outlined by Vivek et al. (2020), and colour was determined by the method outlined by Lamberts et al. (2006). Glycemic index was done according to the method outlined by Wolever and Jenkins (1987). The protein Efficacy Ratio was determined with the method outlined by Buamah et al. (1975). The thrombolytic property was determined by the method outlined by Hussain et al. (2014). For the hypoglycemic trial, supplementation was carried for a period of 21 days and blood glucose was determined using Coral Glucose estimating kit. For the Hypolipidemic and hypocholesterolemic effects of the developed Instant Beverage Mixes, supplementation was done for 28 days and estimation was done with the use of 7 standard commercial kits coral: HDL-D-160 ml, LDL-D-160 ml, Cholesterol 250 ml, Triglycerides 250 ml. Hepatoprotective effects of the developed Instant Beverage Mixes were assessed by using standard commercial kits coral: SGOT-160 ml, SGPT-160 ml. The shelf life was evaluated in terms of peroxide value (AOAC, 1975) and free fatty acid (AOAC, 1970) of the Instant Beverage Mixes over a time period of 60 days. Through Response Surface Methodology (D optimal Design) four formulations were optimized namely CBIBM (40:20:20:20), PBIBM (55:10:16:19), VBIBM (45:20:15:20), and FBIBM (35:25:15:25). These formulations were subjected to in vitro and in vivo efficacy trial. Results of proximate analysis of the raw ingredients revealed that, black rice, malted lentil, sweet potato and mulberry flour were rich in crude fibre, protein, crude fat, total mineral and total carbohydrate content. They were also rich in phytonutrients like total alkaloid, flavonoid, phenolic compound and carotenoid. The moisture content of the four formulations was within the permissible limit of >11 as per FSSAI recommendations. PBIBM had significantly higher (p>0.05) crude protein (15.40±0.24 g/100g), crude fibre (11.74±0.04g/100g) and total mineral (1.53±0.12 g/100g) content compared to other formulations. The carbohydrate content (80.51±0.45 g/100g) and energy value (358.55±3.81kcal) was significantly higher (p>0.05) in VBIBM. The total mineral content of PBIBM was significantly higher (p>0.01) in comparison to other formulations. The iron, zinc, calcium, phosphorus, and magnesium content were 7.80±0.05mg/100g, 3.30±0.21, 56.12±0.02 mg/100g, 180.53±0.26 mg/100g and 249.33±2.08, respectively. FBIBM had a significantly higher (p>0.05) total alkaloid content of 7.37±0.30 HE mg/100g and phenolic content of 795.45±1.22 GAE mg/100ml.CBIBM had the highest flavonoid content of 309.14±1.35 QE mg/100g and VBIBM had the highest carotenoid content of 3.07±0.35 mg/100g. Free radical scavenging property of CBIBM, PBIBM, VBIBM and FBIBM was 63%, 77%, 51% and 56%, respectively. The highest water holding capacity of 76.00 ±1.00%, bulk density 0.62±0.01g/ml, and tapped density value of 0.81±0.01g/ml was observed in PBIBM followed by CBIBM, FBIBM and VBIBM. Better flow property of 12.50±0.50% and poor cohesiveness of 1.14±0.04 was observed in VBIBM. The highest dispersibility value of 80.38±1.58% was observed in VBIBM. Highest hygroscopicity value of 70.46±1.42%, and quick wet ability of 46.91±1.41 sec. was observed in PBIBM. The Glycemic Index of CBIBM, PBIBM, VBIBM and FBIBM were 37.70, 35.10, 41.72 and 40.39, respectively. Supplementation studies revealed that, all the subgroups supplemented with test diets namely CBIBM, PBIBM, VBIBM, 8 FBIBM showed a significant decrease (p>0.05) in blood glucose level. However, highest significant decrease (p>0.05) was observed in D3 fed with 70% of PBIBM (from 296.00±29.30 mg/dl to 194.83±26.55 mg/dl). All four formulations namely CBIBM, PBIBM, VBIBM and FBIBM had the ability to lower the triglyceride, cholesterol and LDL level. However, group D3 supplemented with 70% of PBIBM significant (p<0.05) reduced the triglyceride from 5.16 mg/dl to 17.37 mg/dl, cholesterol from 8.28 mg/dl to 15.22 mg/dl and LDL level from 2.25 mg/dl to 10.16 mg/dl compared to the other groups. Similarly, it was observed that D3 fed with 70% of PBIBM had significant (p<0.05) HDL maintaining the property from 5.23 mg/dl to 17.42 mg/dl as per the recommended reference range by ICMR (2017) all the four formulations also had the ability to lower the ALT, AST enzyme level, however, group D3 supplemented with 70% of PBIBM significant (p<0.05) reduced the ALT from 1.24 U/L to 3.31 U/Land AST level from 1.41 IU/L to 4.85 IU/L. The Protein Efficiency Ratio (PER) value of CBIBM, PBIBM VBIBM and FBIBM was 2.0, 2.2, 1.77 and 1.48, respectively. All of the formulations significantly (p<0.05) linearly increased the body weight of weaning rats and PBIBM showed a higher impact on body weight. The thrombolytic activity of FBIBM, CBIBM, PBIBM and VBIBM were 44.89±5.12%, 40.46±3.99%, 32.43±2.88%, 28.84±2.89% when compared with control and standard drug. After 60 days of storage, the FFA and Peroxide value of the formulations were within the permissible limit of peroxide value of 4g/100g of sample as per Codex Alimentarious, 2005 and FFA content of >10 millimoles per kg fat as per FSAAI 2011 guidelines. The findings of this present study provide ample evidences and validate that the four Instant Beverage Mix (CBIBM, PBIBM, VBIBM and FBIBM) developed from non dairy foods are not only rich in terms of nutritional quality but significantly exerted hypoglycemic, hypolipidemic, hepatoprotective effects. It also substantiates that selection of the right foods for the formulation of ready to eat foods can manage and control the blood glucose and lipid profile, thereby exerting additional health benefits in management and prevention of non communicable diseases.ThesisItem Open Access BIOACTIVITY OF LEAF EXTRACTS OF SIMAROUBA GLAUCA AND ITS HEPATOPROTECTIVE EFFECT(AAU, Jorhat, 2021) Islam, Ashfeeka; Bhattacharyya, RumaThe present investigation entitled “Bioactivity of leaf extracts of Simarouba glauca and its hepatoprotective effect” was carried out in order to study the proximate composition, phytochemical estimation, antioxidant activities of Simarouba glauca leaf extracts and its in vivo study for hepatoprotective activity. The leaf was collected from Assam Agricultural University and thereafter a series of laboratory experiments were carried out to fulfill the objectives of the present study. The fresh leaves were dried and powdered to carry out different analytical procedures. The nutrient composition of the Simarouba glauca leaf powder was determined where the moisture content was 9.01 gm/100 gm of the sample. The protein content of the leaf powder was 12.42 gm/100 gm, the fat was 4.33 gm/100 gm, the fibre was 27.95 gm/100 gm, the ash content was 3.29 gm/100 gm, the carbohydrate content was 39.81 gm/100 gm and the dry matter was 90.99 gm/100 gm of sample. The vitamin content of the Simarouba glauca leaf powder was evaluated where the presence of thiamin was 0.71 mg/100 gm, riboflavin was 0.42 mg/100 gm, niacin was 1.59 mg/100 gm, ascorbic acid was 22.1 mg/100 gm and vitamin A was 5.01/100 gm of the sample. Fluorescence was estimated in Simarouba glauca leaf powder under visible and ultra violet light at 245 nm. The leaf powder when treated with different reagents such as sodium hydroxide, sodium chloride, potassium hydroxide, sulphuric acid, nitric acid, acetic acid, chloroform, ethanol, methanol, iodine and water exhibited bright green, dark brown, brown, pale green, yellowish green, black, reddish brown, red, light yellow and green colour under visible day light and ultra violet light. The extraction yield of Simarouba glauca leaf extracts ranged from 1.87-2.30 per cent where the water extracts of Simarouba glauca leaf was highest (2.30 per cent) and it was lowest in methanol extracts of Simarouba glauca leaf (1.87 per cent). The preliminary phytochemical screening showed presence of flavonoids, terpenoids, phenols, anthraquinones and glycosides in the chloroform extracts of the leaf. Presence of alkaloids, flavonoids, terpenoids, steroids, tannins, phenols and glycosides were found in the ethanol extracts of Simarouba glauca leaf. The methanolic extract of Simarouba glauca leaf had alkaloids, flavonoids, terpenoids, steroids, tannins, phenols and glycosides. In the water extracts of Simarouba glauca leaf, presence of flavonoids, tannins and phenols was found. Quantitative analysis of phytochemical constituents was done where the total phenols ranged from 0.29-1.67 mg GAE/100 gm which was highest in the ethanolic extract and lowest in methanolic extract. The total flavonoid ranged from 0.303-0.497 mg QE/gm with the highest value in chloroform extract and lowest in methanol extract. The percentage inhibition of DPPH free radical scavenging activity was determined which showed maximum inhibition at increased concentration of the Simarouba glauca leaf extract. The per cent inhibition in chloroform extracts of the leaf were in the range of 69.64-91.60 per cent according to the increase in level of concentration from 100 - 500 mg. It ranged from 64.22-73.30 per cent in ethanolic extract, 59.85 – 90.50 per cent in methanolic extract and 30.41-83.52 per cent in water extracts of Simarouba glauca leaf with its increasing level of concentration. Antibacterial activity of Simarouba glauca leaf extracts was studied on Pseudomonal aeruginosa, Selmonella typhi and Selmonella paratyphi. Among the different concentration viz., 50, 100, 150, 200 and 250 mg/ml of chloroform, ethanol, methanol and water extracts of Simarouba glauca leaf were tested of which 250 mg/ml produced highest inhibitory activity against the three gram negative pathogens. The antibacterial activity of the chloroform and ethanol extracts of Simarouba glauca leaf showed highest inhibition of 20.67 mm and 18.33 mm at 250 mg/ml concentration respectively in Salmonell typhi. The zone of inhibition of methanol and water extracts of Simarouba glauca leaf was 23.33 mm and 15.33 mm respectively in Pseudomonas aeruginosa at 250 ml concentration which was the highest. The viability of HCT 116 cell lines with extracts of Simarouba glauca leaf was examined where the cell viability decreased with increase in concentrations of leaf extracts of Simarouba glauca hence increasing the per cent inhibition. The inhibition of chloroform, ethanol, methanol and water extracts of Simarouba glauca was highest at 450 μg/ml concentration which was 98.77 per cent, 96.89 per cent, 98.93 per cent and 98.84 per cent respectively. Acute toxicity study on experimental animals showed no change in behavior, eating habit, sleep and mortality on administration of different dosage of chloroform, ethanol, methanol and water extracts of Simarouba glauca in two phases of the experiment. The triglyceride level in blood samples of experimental animals fed with 400 gm/kg b.w. of CHSG decreased significantly to 93.5 mg/dl from 102.313 mg/dl in the toxic group. The cholesterol level decreased significantly from 181.39 gm/dl to 140.39 gm/dl in the group fed with 400 gm/kg b.w. of CHSG. The alkaline phosphatase level decreased from 90.65 U/L in toxic group to 64.52 U/L in the group fed with 400 gm/kg b.w . of EHSG. The glucose level decreased significantly to 92.27 mg/dl in the group fed with 400 gm/kg b.w. of CHSG from 96.56 in the toxic group. Significant decrease was observed in the SGPT level of the group fed with 400 gm/kg b.w. of EHSG which decreased to 51.18 U/L from 82.06 in toxic group. The SGOT level decreased significantly from 115.24 U/L in toxic group to 96.41 U/L in the group fed with 400 gm/kg b.w. of EHSG. In vivo histopathological study on paracetamol induced changes in liver cured by Simarouba glauca leaf extracts was conducted. 42 male albino rats were sacrificed (7 groups, 6 rats each) by cervical dislocation and detail necropsy were performed. Representative tissue samples from liver were collected and stored in formal saline solution for histopathological evaluation. The sections of liver in control group showed normal hepatocytes with pink staining cytoplasm and blue staining vesicular nucleus with characteristic hexagonal shape. The central veins were clearly visible and were normal. The hepatocytes were arranged in the cord like fashion showing characteristic hexagonal shape of the hepatic cells which were surrounding the central vein. The microscopic sections of liver of the toxic group showed moderate to severe degeneration of hepatocytes with a condensed pyknotic nucleus with distortion in the architecture in hepatic lobules. The hepatic cords were distorted. Formations of pseudo-lobules were also observed in this group. Blood vessels were severely congested. Necrotic changes were also observed and mild to moderate fibrous tissue proliferation were recorded. Infiltrations of mononuclear cells were another characteristic observation recorded in this group. The severity of the lesions increased towards the central part of the lobule. The degenerated hepatocytes showed granular eosinophilic cytoplasm. The histopathological study in the standard group revealed normal hepatic architecture of the hepatocyte. Mild congestion of blood vessels were observed in scattered area. Also mild degree of cellular swelling was observed in few hepatocytes. This might be indicative of progressive healing of liver damage induced by paracetamol toxicity. Microscopic sections of liver of the group fed with 200 mg CTSG showed congestion of blood vessels. No degenerative changes were observed. Mild to moderate haemorrhagic changes were also observed. The histopathological sections of liver of the group fed with 400 mg CHSG showed normal hepatic architecture with clear pink cytoplasm and blue stain nucleus. The hepatocytes were arranged in the cord like fashion showing characteristic hexagonal shape of the hepatic cells. No degenerative changes were observed. Blood vessels were congested with mild haemorrhages in the organs and no infiltrating cells were observed. In the group fed with 200 mg/kg body weight of ETSG, no hepato-cellular degenerative changes were observed in the hepatocytes during the microscopic study. The liver sections were showed presence of moderate to severe haemorrhages and congestion in the blood vessels. Severe congestion and haemorrhages were invariably seen in the microscopic section of liver of group fed with 400 mg/kg body weight of ETSG. Sinusoidal spaces were dilated. Hepatocytes were showed normal architecture with pink stained cytoplasm and blue staining nucleus. Therefore it is evident from the present study that leaves of Simarouba glauca had theraputic and medicinal properties which would be beneficial in the cure of liver diseases.
