Thumbnail Image

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.

Browse

20171
Reset filters
Subject: Horticulture × Author: Bhattacharjee, Tania × End date: 2018 ×
Reset filters

Search Results

Now showing 1 - 1 of 1
  • Thumbnail Image
    ThesisItemOpen Access
    EFFECT OF MILLING ON PHYSICAL AND NUTRITIONAL PROPERTIES OF RICE
    (AAU, Jorhat, 2017-07) Bhattacharjee, Tania; Borah, Abhijit
    Paddy is dehulled to obtain brown rice, which is milled before consumption. Degree of milling (DOM) affects various intrinsic and extrinsic properties of rice. Paddy (one each of glutinous and non- glutinous variety) was abrasively milled to various degree of milling (0-21%). The study was undertaken to model the milling qualities, colour, texture, vitamins and minerals i.e. with reference to milling qualities the head rice yield (HRY) which was found to decrease for non-glutinous rice variety from 66.87% at DOM 0% to 42.24% at DOM 21%. For glutinous variety, it was found to decrease from 71.38% at DOM 0% to 43.6% at DOM 21%. The total yield was also found to be decreasing with increase in DOM i.e. 74.09% at DOM 0% to 64.18% at DOM 21% for non-glutinous variety and for glutinous variety it was found to be 74.087% to 64.18% (DOM 0-21%).With increase of DOM the whiteness of the rice increased with an L* value ranging from59.58% to 67.96% on highest DOM. The colour difference was found to be very high varying from 0-21% DOM. Texture and other Nutritional qualities varied widely among the ranges of different DOM. This research work was concerned with the loss of nutrients during the processing of rice using two varieties. Concentration of minerals was determined by using Atomic Absorption Spectroscopy (AAS). For mineral estimation rice samples were decomposed with concentrated nitric acid and absorbance of each sample and standards was noted. From graphs, concentration of minerals (Ca, Zn, Fe, P, Cu) was determined. With AAS mineral estimation, non glutinous rice was found to be more nutritious from nutritional point of view than glutinous variety. 6% DOM can be considered as overall threshold limit to retain nutritional properties. With increase in DOM, Fe and Cu loss in glutinous rice was less. From the study it can also be inferred that, brown rice is more nutritious as with polishing, nutrition level decreases abruptly. With increased DOM it further decreases and beyond 15%DOM nutritional benefits of rice are almost lost. Thus, it was concluded in the study that degree of milling strongly affects the various quality aspects of milled rice which were successfully modelled during milling operation giving an average estimation that glutinous rice should not be subjected to DOM >6% for better economic return. However, for better market acceptability, non-glutinous rice can be subjected to 9-15% DOM from HRY perspective.