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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 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.
