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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 STATUS OF WOMEN TEA PLANTATION WORKERS IN JORHAT DISTRICT OF ASSAM(2019-07) Jumi, Toko; Borah, SayanikaThe present study entitled as “Status of Women Tea Plantation Workers in Jorhat District of Assam” was conducted in Jorhat district of Assam. Four (4) tea gardens under public corporation from Jorhat sub-division were selected using purposive sampling method. A total of 100 women tea plantation workers were selected randomly using a simple random sampling method. The personal interview method was applied for the collection of primary data. Data were analysed using percentage, mean, standard deviation and ranking. It has been observed that the majority of respondents (45.00%) were under the age group young category i.e. 18-30 years. Majority of respondents (77.00%) were married. More than half of the respondents (52.00%) were illiterate. Cent per cent of the respondents was under Minority and Other Backward Class (MOBC). The data also revealed that the majority of respondents were from the nuclear family (77.00%) and 55 per cent of respondents belonged from a small family (till 4 members). Majority of the respondents lived in Katcha house (88.00%). The pipeline was the source of water for 66 per cent of respondents. 46 per cent of respondents had a low-cost latrine. Daily wage labourer was the occupation of respondent's head of the family for 81 per cent of the respondents. 50 per cent of the respondents earned between (Rs. 4492- Rs. 5012) monthly. A large percentage of the respondents had no subsidiary source of income (96.00%). 51 per cent of the respondents had no membership in any organisation. In material possession, a very high percentage of the respondents possessed traditional Chulha (99.00%), 36 per cent of respondents possessed two-wheeler and in livestock, 52 per cent the respondents possessed hen. It was highlighted that 71 per cent of the respondents had a medium level of mass media exposure. More than half of the respondents had a medium level of conservatism- liberalism (63.00%). It is revealed from the findings that the majority of the respondents made a joint decision with their husbands in taking the final decision in various activities. Independent decision was also seen among the respondents which were highest in areas of maintenance of the house (84.00%), selection and preparation of food (73.00%), voting in the election (66.00%), taking part in social events (44.00%), and recreational activities (40.00%). The data revealed that the majority (51.00%) of the respondents were most interested in poultry farming followed by goat rearing (14.00%). The data also highlighted that in an average respondents spent 7.94 hours in working at tea garden in a day followed by 7.88 hours in sleep, 2.08 hours in kitchen, 0.95 hours in watching TV, listening radio etc, 0.91 hours in personal care, 0.815 hours in care for children and family, 0.69 hours in cleaning, 0.29 in fetching water and cleaning, 0.28 hours in religious activities, 0.25 hours in collection of firewood, 0.10 hours in care for animals and 0.77 hours in social activities. The findings revealed that insufficient wage was ranked I with mean score (2.99), lack of toilet facilities at work was ranked II with mean score (2.95), no provisions for protective gears at work was ranked III with mean score (2.82), back pain due to carrying of tea baskets for a long time was ranked IV with mean score (2.45), cuts and rashes on fingers and palm due to plucking of tea leaves was ranked V with mean score (2.43).ThesisItem Open Access AWARENESS AND USE OF FOOD LABEL INFORMATION BY CONSUMERS OF JORHAT, ASSAM(AAU, Jorhat, 2019-08) Shaw, Monosweta Gracy; Bhattacharyya, RumaThe present study entitled “Awareness and use of food label information by consumers of Jorhat, Assam” was undertaken to assess the awareness and use of food label information. The objectives of the study were to determine the level of awareness of consumers on pre packaged food labelling information, assess consumers’ use of food label information, analyze consumers’ attitude towards reading food labels and determine factors associated with reading of food label. To fulfil these objectives 400 respondents from 3 supermarkets, namely Big Bazaar, Viraat Bazaar and Vishal Mega mart and 3 departmental stores namely Pariwar food mart, Doss and co., and M.D.s store were taken. The respondents were of the age 18 years and above. Data on different parameters like consumers’ socio demographic profile was recorded using a self structured questionnaire. Awareness level on food label information of the consumer was recorded using a score card adopted from Priyadarshini (2014), consumers’ attitude on food label information was assessed using an attitude scale adopted and modified from Robert and Chandran (2017), use of food label information by the consumers was documented using a modified question module by Robert and Chandran (2017) and factors affecting reading of food label by consumers was recorded using a semi structured questionnaire by Dutta and Patel (2017). Socio-demographic data revealed 57 per cent of the consumers were female, 35 per cent of the age group 39-49 years, 69 per cent were graduates, 25.5 per cent were employed, 50.5 per cent were of high income group and 49 per cent shopped once a week. Determination of awareness level on food label information revealed that 43.75 per cent of the respondents were moderately aware. Association between socio demographic characteristics of consumers and awareness level on food label information revealed gender (p value=0.01, ‘r’=+0.46), education (p value=0.00.’r’=+0.49) and frequency of shopping (p value=0.04,’r’=+0.57) had significant association and positive correlation with awareness level. Consumers’ attitude on helpfulness of food label information in buying pre-packaged food revealed 92 per cent of the respondents to have a positive attitude, 94.5 per cent had a positive attitude on importance of nutrition label information, 91 per cent had a positive attitude on trustworthiness on food label information. Assessment of use of food label information by consumers revealed 59.75 per cent of the respondents read food labels regularly, 51 per cent checked price of the pre packaged food, 46.75 per cent checked expiry dates on a food label, 79.75 per cent chose to buy products based on food label information, 76 per cent agreed to not buy products if there is no food label, 52.25 per cent compared food labels to make food choices. The main source of nutrition information for consumers was reported to be internet (75.25%) followed by family and friends (74.50%) and television (70.25%). The most sought nutrition information on pre packaged food was total calories (61.25%) followed by sugar (50.25%) followed by fats (50.25%) and cholesterol (49%). The motivation factor for most (79%) of the consumers to read food label information was price, the circumstance at which most 57.25 per cent of the consumers did not read food label information when they bought familiar foods and 56 per cent revealed that due to small fonts, they faced difficulty in reading food labels. It can be concluded that the awareness on food label information was moderate attributed to the socio demographic factors of consumers like gender roles, level of education and frequency of shopping pre packaged food and use of food label information by consumers was confined to reading price, expiry dates etc. and very less utilization of nutrition information. Consumer education on food label information, development of consumer guide and training of working staff at supermarkets and stores on food label information interpretation can be adopted to improve the present situation on awareness and use of food label information.ThesisItem Open Access STATUS OF WOMEN TEA PLANTATION WORKERS IN JORHAT DISTRICT OF ASSAM(AAU, Jorhat, 2019-07) Jumi, Toko; Borah, SayanikaThe present study entitled as “Status of Women Tea Plantation Workers in Jorhat District of Assam” was conducted in Jorhat district of Assam. Four (4) tea gardens under public corporation from Jorhat sub-division were selected using purposive sampling method. A total of 100 women tea plantation workers were selected randomly using a simple random sampling method. The personal interview method was applied for the collection of primary data. Data were analysed using percentage, mean, standard deviation and ranking. It has been observed that the majority of respondents (45.00%) were under the age group young category i.e. 18-30 years. Majority of respondents (77.00%) were married. More than half of the respondents (52.00%) were illiterate. Cent per cent of the respondents was under Minority and Other Backward Class (MOBC). The data also revealed that the majority of respondents were from the nuclear family (77.00%) and 55 per cent of respondents belonged from a small family (till 4 members). Majority of the respondents lived in Katcha house (88.00%). The pipeline was the source of water for 66 per cent of respondents. 46 per cent of respondents had a low-cost latrine. Daily wage labourer was the occupation of respondent's head of the family for 81 per cent of the respondents. 50 per cent of the respondents earned between (Rs. 4492- Rs. 5012) monthly. A large percentage of the respondents had no subsidiary source of income (96.00%). 51 per cent of the respondents had no membership in any organisation. In material possession, a very high percentage of the respondents possessed traditional Chulha (99.00%), 36 per cent of respondents possessed two-wheeler and in livestock, 52 per cent the respondents possessed hen. It was highlighted that 71 per cent of the respondents had a medium level of mass media exposure. More than half of the respondents had a medium level of conservatism- liberalism (63.00%). It is revealed from the findings that the majority of the respondents made a joint decision with their husbands in taking the final decision in various activities. Independent decision was also seen among the respondents which were highest in areas of maintenance of the house (84.00%), selection and preparation of food (73.00%), voting in the election (66.00%), taking part in social events (44.00%), and recreational activities (40.00%). The data revealed that the majority (51.00%) of the respondents were most interested in poultry farming followed by goat rearing (14.00%). The data also highlighted that in an average respondents spent 7.94 hours in working at tea garden in a day followed by 7.88 hours in sleep, 2.08 hours in kitchen, 0.95 hours in watching TV, listening radio etc, 0.91 hours in personal care, 0.815 hours in care for children and family, 0.69 hours in cleaning, 0.29 in fetching water and cleaning, 0.28 hours in religious activities, 0.25 hours in collection of firewood, 0.10 hours in care for animals and 0.77 hours in social activities. The findings revealed that insufficient wage was ranked I with mean score (2.99), lack of toilet facilities at work was ranked II with mean score (2.95), no provisions for protective gears at work was ranked III with mean score (2.82), back pain due to carrying of tea baskets for a long time was ranked IV with mean score (2.45), cuts and rashes on fingers and palm due to plucking of tea leaves was ranked V with mean score (2.43).ThesisItem Open Access QUALITY EVALUATION OF BEETROOT POWDER INCORPORATED CAKES(AAU, Jorhat, 2019-07) Sarma, Jula; Bhattacharyya, RumaThe present study entitled ‘’Quality evaluation of beetroot powder incorporated cakes’’ has been carried out for dietary diversification as well as to enhance the nutritional quality of food product in general and in bakery products in particular. Beetroot has attained significance as a functional food due to its health promoting nutrients. The objectives of the study was to development of beetroot powder, to formulate and to standardize the beetroot powder incorporated cakes, to analyse the physico-chemical properties of the developed cakes and to determine the organoleptic properties and storage study of the developed cakes. The physico-chemical analysis of the beetroot powder as well as developed beetroot powder incorporated cakes were carried out by following standard procedures. The functional characteristics of beetroot powder was good in terms of water absorption capacity (4.53 g/g), oil absorption capacity (1.55g/g) and swelling capacity (6.24 ml/g). The l, a, b values where L* indicates lightness or darkness (0 = black, 100 = white), a* indicates the hue on the green-to-red axis (Negative value = greenness, positive value = redness), b* indicates the hue on the blue-to-yellow axis (Negative value = blueness, positive value = yellowness) of beetroot incorporated shortened cake are 36.17, 43.03 and 4.13 respectively. Simillarly the l, a, b values where L* indicates lightness or darkness (0 = black, 100 = white), a* indicates the hue on the green-to-red axis (Negative value = greenness, positive value = redness), b* indicates the hue on the blue-to-yellow axis ( Negative value = blueness, positive value = yellowness) of beetroot incorporated unshortened cake are 38.07, 41.23 and 2.17 respectively. The beetroot powder has enhanced nutritional quality such as protein (16.62 g/100g), crude fibre (11.08 g/100g), total mineral (9.27 g/100g), fat (1.19 g/100g), total carbohydrate (55.53 g/100g), Total antioxidant capacity (TAC) (4.53 g/100g), carotenoid (2.72 mg/100g) and betalain (8.44 mg/g). Three formulations of flour mix (refined wheat flour : beetroot powder) were developed viz S1 (80:20), S2 (75:25), S3 (70:30) for making shortened cake and standardized. Likewise in similar level of incorporation i.e T1 (80:20), T2 (75:25), T3 (70:30) were developed for making unshortened cake and standardized. Acceptability trials of the developed shortened and unshortened cakes were conducted by a panel consisting of 10 members using 9-point hedonic scale. In the organoleptic attributes of beetroot powder incorporated shortened cake, S2 (75:25) scored highest scores in terms of colour (7.8), appearance (7.8), taste (8.3), flavour (7.9), texture (8.5), consistency (7.9), overall acceptability (8.3). Amongst the unshortened, T2 (75:25) scored highest in terms of colour (8.0), appearance (8.0), taste (7.8), flavour (8.1), texture (8.4), consistency (7.9) and overall acceptability (8.4).. Thus on the basis of overall acceptability scores of the beetroot powder incorporated shortened cake S2 (75:25) and unshortened cake T2 (75:25) were taken for further analysis of physico-chemical properties. The developed cakes S2 (75:25) and T2 (75:25) recorded good physical properties as compared to the control S0 (100:0) cake i.e volume (556.33 cc), density (0.6 kg/m3), weight loss (9.19 g), specific volume (1.52 cc/g) and also T2 (75:25) recorded good physical properties as compared to the control T0 (100:0) cake i.e volume (574.33 cc), density (0.5 kg/m3), weight loss (6.47 g), specific volume (2.33 cc/g) for each of the cakes respectively. The beetroot powder incorporated shortened cake had high nutritional value in terms of moisture (23.08 g/100g), crude protein (10.43 g/100g), crude fat (27.6 g/100g), total mineral, crude fibre (5.63 g/100g), total carbohydrate (24.27 g/100g), energy (387.2 kcal/100g), TAC (49.63 g/100g), carotenoid (0.08 mg/100g) and betalain (0.13 mg/g) as compared to the control S0 (100:0) cake. The beetroot powder incorporated unshortened cake recorded physico-chemical attributes in terms of moisture (23.76 g/100g), crude protein (10.83 g/100g) , crude fat (23.16 g/100g) , total mineral (1.04 g/100g), crude fibre ((1.10 g/100g), total carbohydrate (40.83 g/100g), energy (373.5 kcal/100g), TAC (50.40 g/100g), carotenoid (0.07 mg/100g) and betalain (1.44 mg/g) as compared to the control cake. The developed beetroot powder incorporated cakes along with the control cake are stored for 1 month in Polypropylene+Polyethylene packets at ambient temperature for moisture, free fatty acid, peroxide value, betalain content and organoleptic attributes analysis. The scores in terms of moisture, free fatty acid, peroxide value and betalain content of the beetroot incorporated shortened cakes as recorded at 0 days were 23.27 g/100g, 0.08 mg KOH/g fat, 0.008 mEq/kg fat and 0.21 mg/g as well as 14th day were recorded as 15.73 g/100g, 0.25 mg KOH/g fat, 0.18 mEq/kg fat and 0.13 mg/g throughout the study period . Similarly the scores in terms of moisture, free fatty acid, peroxide value and betalain content of the beetroot incorporated unshortened cakes as recorded at 0 days were 23.63g/100g, 0.12 mg KOH/g fat, 0.09 mEq/kg fat and 0.28 mg/g as well as 14th day were recorded as 16.21 g/100g, 0.31 mg KOH/g fat, 0.20 mEq/kg fat and 0.13 mg/g throughout the study period. The storage study inferred that the mean scores of free fatty acid content and peroxide value increased significantly (p<0.05) as the storage days increased whereas the moisture content and the betalain content decreased significantly (p<0.05) as the storage days increased signifying that increased free fatty acid content, peroxide value and decreased moisture content and betalain content leads to deterioration of product. The organoleptic traits of the developed beetroot powder incorporated cakes S2 (75:25) and T2 (75:25) was acceptable by the sensory panelists till 14 days of storage. Also fungus growth have been observed through visual observation. So the analysis have been carried out till 14 days. Also on comparision of the properties of beetroot powder incorporated shortened cake and beetroot powder incorporated unshortened cake, beetroot powder incorporated unshortened cake proved to be better in terms of nutritionally and organoleptically.Thus the study concluded that the beetroot powder incorporated shortened and unshortened cakes at the level of incorporation 75:25 (WF:BRP) was nutritionally high as well as overall acceptability was good across storage of 14 days. Beetroot powder as a potential source of good quality macro and micronutrients as well as phytonutrients enhances the quality of nutritional bakery products in general.ThesisItem Open Access DEVELOPMENT AND EVALUATION OF FISH POWDER INCORPORATED READY TO COOK SNACKS(AAU, Jorhat, 2019-07) Tiwari, Mansi; Barooah, Mridula SaikiaWith recent advances, urbanization and change in life style pattern, there is shift from a diet dominated mainly by staples such as cereal, pulses, legumes, fruits and vegetables to processed foods. The snacks consumption today has increased to a greater extent. Most of the snacks are poor source of good quality protein and other nutrients. Therefore the present study was designed with the broad objective to standardize the process parameter for development of fish powder and their incorporation in ready to cook snacks. Small fish were used for the development of fish powder to enhance the utilization of small fish which are less preferred compared to large fish mainly because of its less market value and its pre processing being a tedious process. For the preparation of fish powder, fresh fish procured from market were washed and segregated on the basis of their species. The segregated fish species were separately dressed, blanched, minced, dried and powdered. The developed fish powder contain protein ranged from 55.15±0.71 to 66.18±0.31 per cent, fat from 13.73±0.97 to 19.21±0.45 per cent, total ash content from 13.64±0.15 to 18.14±0.69 per cent and carbohydrate from 5.72±0.79 to 7.62±0.17 per cent. The calcium, phosphorus and iron content of the developed fish powders ranged from 1782.00±2.97 to 1850.34±2.40, 799.17±15.04 to 1194.77±16.65 and 12.53±0.52 to 16.00±1.29 mg/100g, respectively. Three ready to cook snacks i.e. fish wafer, fish crisps and fish flour mix were developed by incorporating fish powder at different level i.e. 10, 20 and 30 per cent. The developed products were evaluated in terms of their sensory characteristics by semi trained panellist. The developed ready to cook snacks were further analysed for their nutritional composition. The protein content in fish wafer, fish crisp and fish flour mix ranged from 8.07±0.34 to 23.34±0.43; 8.42±0.65 to 25.10±0.61 and 9.78±0.10 to 27.08±0.70 per cent, respectively. The content of fat in developed fish wafer, fish crisp and fish flour mix ranged from 1.08 ± 0.85 to 4.69±0.78, 0.25±0.04 to 3.28±0.07 and 0.56±0.05 to 4.36±0.21 per cent and total ash ranged from 3.67±0.47 to 8.33±0.30, 3.36±0.13 to 10.42±0.19 and 3.10±0.01 to 10.60±0.17, respectively. Storage studies of the developed ready to cook snacks were done by storing in different packaging materials under different storage condition across storage period of 60 days. With the advancement in storage period, moisture content, free fatty and peroxide value increased which was however within the standard limit indicting acceptability of the developed products up to a period of 2 months. An increase in the microbial load of the developed product across storage was also observed. Thus it can be concluded that incorporation of fish powder has improved the nutritional qualities of snacks. Further, it will contribute to enhanced utilization of fish and increase shelf life leading to fish availability throughout the year adding to global food and nutrition security.ThesisItem Open Access KNOWLEDGE OF ANGANWADI WORKERS (AWWS) FOR RENDERING NUTRITION AND HEALTH EDUCATION SERVICE UNDER ICDS SCHEME IN KARBI-ANGLONG DISTRICT OF ASSAM(AAU, Jorhat, 2019-07) Engleng, Semson; Sarmah, JulianaThe present investigation was undertaken to study the nutrition and health knowledge of the Anganwadi workers (AWWs) and problems faced by the AWWs for rendering Nutrition and Health Education component of ICDS in Karbianglong District of Assam with the following objectives: (i) To study the profile of the Anganwadi workers. (ii) To assess the Nutrition and Health knowledge of Anganwadi workers for rendering Nutrition and Health Education service of ICDS. (iii) To identify the problems faced by the Anganwadi workers for rendering Nutrition and Health Education service of ICDS The study was conducted in two sub-divisions of Karbianglong district namely, Bokajan and Hawraghat. From each sub-division, ten circles were selected. From each of the circles, five AWWs with a minimum of five years work experience as Anganwadi worker were selected randomly to make a total of 100 Anganwadi workers as respondents for the study. The study revealed that majority of the respondents (65%) belonged to the age group of 33 – 40 years, 72 per cent were married and educational qualification of 35 per cent respondents was up to matriculation level. Majority of the respondents were from Schedule caste (82%) and from nuclear family (56%). Farming was the main family occupation of 68 per cent of the respondents and family income was Rs.10000-15000 per month of 54 per cent of respondents. The study indicates that majority of the respondents (88%) visited the urban area frequently, had a medium level of exposure to mass media (56%) and a medium level of contact with extension agent (81%). The study showed that 53 per cent of respondents had a medium level of nutrition knowledge and 63 percent had a medium level of health knowledge. The respondents has no knowledge regarding function of food and source of nutrients and also had less knowledge on importance of milk consumption during pregnancy and also had less knowledge on children’s diet after one year old. The findings further revealed that there was a significant relationship between nutritional knowledge of the respondents and their educational qualification, mass media exposure, contact with extension agent and years of experience. The findings also revealed that there was a significant relationship between the educational qualification, mass media exposure and contact with the extension agent of the respondents with their health knowledge. The study also revealed that the major problems faced in rendering NHE service ‘Lack of time for Nutrition’ and ‘Low wage compared to workload’ as these statements were ranked I by the respondents. Statements like ‘Irregular in sanction of monthly official funds’ and ‘Difficulty in maintaining records’ were also problems for the respondents for rendering NHE program under ICDS scheme and the statements were ranked II.
