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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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20223
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Subject: Livestock Product Technology × End date: 2022 × Start date: 2022 × Type: Thesis × Thesis Type: M.V.Sc. ×
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    ThesisItemOpen Access
    Development of enzyme based chromogenic strips for detection of selected adulterants in milk
    (College of Veterinary Science, Assam Agricultural University, Khanapara Campus, 2022-09) Muktan, Priya; Raquib, Masuk
    The present investigation was carried out to develop an enzyme based chromogenic strip for detection of selected adulterant in milk. The experiment was carried out in the Department of Livestock Products Technology, All India Coordinated Research Project on Post Harvest Engineering and Technology and Department of Veterinary Biochemistry, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati- 781022. An enzyme based chromogenic test strip using Whatman filter paper grade 602 and Whatman filter paper No. 1 was developed for the detection of glucose, starch and urea in milk using glucose oxidase, amyloglucosidase and urease enzyme in the presence of potassium iodide for starch and glucose and phenol red for urea as an indicator. The activity of the test strip was validated in both raw and processed milk spiked with the respective adulterants. All the enzyme based test strips were able to detect 2mg/ml of glucose, starch and urea with definite ring formation within a specified time period. The response time for the detection of glucose, starch and urea in milk was noted at 31.22±0.014 and 30.00±0.05, 128.3±0.88 and 129±0.57 & 99 ±0.57 and 109.67 ±0.88 sec, respectively in Whatman filter paper grade 602 and Whatman filter paper No. 1 at a pH of 4.5, 4.5 and 8.0 and a chromogenic substrate concentration of 40, 50 and 1 mg/ml. The optical density of glucose, starch and urea was found to be almost linear. As the concentration of the substrate increase the optical density value tends to increase proportionately. The test strip was tested for true positive and true negative results. The limit of detection for glucose, starch and urea were found to be 1.0, 2.0 and 0.8 mg/ml, with response time of 1, 4 and 3 min, respectively. To see the effect of different processing condition on the ability to degrade glucose, starch and urea in milk, all the test strips showed positive response except in household boiling condition wherein the response was delayed by a few min. The enzyme based test strip were 100 percent specific for detection of glucose, starch and urea as presence of similar types of compounds did not interfere with the positivity rate of the strips which was verified with help of confusion matrix. The shelf life of enzyme based chromogenic glucose, starch and urea test strips were found to be 40 and 30, 34 and 30 & 42 and 34 d, respectively for Whatman filter paper grade 602 and Whatman filter paper No. 1, respectively when stored under refrigerated storage (7±1oC) and ambient storage (29-32oC) condition in airtight glass containers.
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    ThesisItemOpen Access
    Quality characteristics of soy milk blended yoghurt
    (College of Veterinary Science, Assam Agricultural University, Khanapara Campus, 2022) Khatun, Arifa; Borpuzari, T
    A study was carried out to evaluate the quality characteristics of soy milk blended cow’s milk yoghurt. The study was carried out in the laboratories of the Department of Livestock Products Technology, the All India Coordinated Research Project on Post-Harvest Engineering and Technology, the Department of Veterinary Biochemistry, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati- 781022 and in the Central Analytical Instrumentation Facility, Guwahati Biotech Park Incubation Centre, Amingaon, Kamrup, Guwahati-781031 during the period from December, 2021 to September, 2022. Organic whole soybeans procured from the local super markets were used for preparing sprouted and unsprouted soy milk. The NCDC 144 obtained from the National Dairy Research Institute, Karnal was used @ 3% (v/v) as yoghurt starter culture in the study. The effects of addition of soy milk on the pH, per cent lactic acid content, free fatty acids, flavour and colour profile, proximate composition, microbiological quality, sensory scores and the best before end of the cow’s milk yoghurt were studied. A gradual decrease in the pH values of the Control samples as well as in all the samples of the Treatment groups was noted. Fatty acids and flavour compounds were identified with the help GC-MS. The colour profiling revealed that L, a and b values were the highest in control samples followed by T2 group while the samples of T1 group showed the least values for these colour components. The samples of T2 group contained the maximum mean values of 4.23±0.02, 19.65±0.10 and 1.26±0.00% for protein, total solids and ash, respectively, while the Control samples showed the maximum mean value of 4.37±0.03 and 82.96±0.12% for fat and moisture, respectively. The protein content of the cow’s milk yoghurt incorporated with 25% of soy milk had higher protein content than the cow’s milk yoghurt. Addition of sprouted soymilk increased the per cent protein content of the cow’s milk yoghurt than those incorporated with unsprouted soymilk. The highest mean TVC of 9.13±0.01 log10cfu/ml was recorded in the samples of the T2 group which might be due to rapid growth of the added starter organisms accelerated by the synergistic effect of the germination metabolites of soybeans. Coliforms, E. coli, Salmonella, Shigella, Staph. aureus and yeast and moulds were not detected in any of the samples. The cow’s milk yoghurt prepared with 25% unsprouted soymilk had higher contents of caproic, caprylic, and lauric acids over the control samples. The yoghurt prepared with 25% sprouted soymilk had higher concentrations of margaric, palmitoleic, proprionic, tricosylic, tridecylic and vaccenic acids as compared to the control as well as the unsprouted samples. These free fatty acids might have contributed to the typical flavour of soy blended cow’s milk yoghurt. The cow’s milk yoghurt blended with 25% of unsprouted and sprouted soy milk enjoyed identical panel acceptance for the appearance, colour, body and texture, and flavour characteristics indicating that soy milk could be successfully blended with cow’s milk up to 25% in yoghurt without affecting its sensory properties. However, the cow’s milk yoghurt was more preferred for its taste as compared to the soy milk blended yoghurts. Cow’s milk yoghurt blended with 25% soy milk had the ‘Best Before End’ of 5d at refrigeration temperature.
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    ThesisItemOpen Access
    EFFECTS OF BLACK RICE EXTRACT ON QUALITY CHARACTERISTICS OF DUCK MEAT NUGGETS
    (College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati, 2022-01) SAIKIA, KALPITA; Laskar, Saurabh Kumar
    Duck meat nuggets were prepared by incorporating three different concentrations (0.5%, 0.9% and 1.3%) of black rice ethanol extract (BREE) and other non-meat ingredients to find out the best formulation which can be stored for a reasonable time at refrigeration temperature without affecting their physico-chemical, organoleptic and microbiological qualities. Nuggets were cooked by two different methods, i.e. steam cooking and oven cooking. The formulations prepared in the steam cooking method were CS (0% BRE), T1S (0.5% BRE), T2S (0.9% BRE) and T3S (1.3% BRE) and formulations prepared in the oven cooking method were CD (0% BRE), T1D (0.5% BRE), T2D (0.9% BRE) and T3D (1.3% BRE). A total of five batches of nuggets of each formulation were prepared, and different quality parameters were evaluated. In oven cooking nuggets were cooked in a preheated hot air oven at 120°C till the internal temperature reached 75 ± 2°C, Steam cooking nuggets were done in a cooking vat at 80ºC for 45min. After that, these were packed in food-grade polyethylene bags, stored under refrigeration temperature and evaluated for various quality traits viz., Water Holding Capacity (WHC), pH, Water activity (aw), Thiobarbituric acid (TBA) value, Total Plate Count (TPC), Total Viable Psychrophilic Bacterial Count (TVPBC),Coliform count, Yeast and Mould count, Staphylococcus count, Antioxidant activity, Colour Profile on 1st, 5th, 10th and 15th days of storage. In addition, Emulsion Stability, Cooking Loss, Proximate Composition, Organoleptic qualities, and Texture Profile of the products were estimated on the day of production (1st day). The production cost of duck meat nuggets were also calculated to find out the best and most economic formulation. Emulsion stability (ES), Cooking loss and proximate composition of duck meat nuggets did not show significant (P > 0.05) differences between control and Black Rice Extract treated products both in steam cooking and oven cooking. The pH values did not differ significantly between the treated and control formulations in both the cooking methods. However, there was a significant (P 0.05) among the treatments and control formulations in either of cooking methods. A significant (P 0.05) differences were observed between control and treated products in terms of hardness, fracturability and chewiness in both the cooking method, However, springiness, cohesiveness and resilience values of texture profile showed significant (P < 0.01) differences between the product groups. The results of colour profile studies showed that the redness (a*) value increased significantly (P < 0.01) with the increased incorporation of Black Rice Extract, however during storage, the value decreased significantly in all the formulations. The lightness (L*) and Yellowness (b*) values decreased significantly (P < 0.01) with the incorporation of BRE, although, the b* value ii decreased, and the L* value increased significantly in all the formulations & in both the cooking methods during storage periods. The incorporation of higher concentrations of black rice extract resulted in higher DPPH free radical scavenging activity. During storage (up to 15 days) it had shown a significant decreasing trend of antioxidant activity in all the formulations and in both the cooking methods. The higher concentrations of black rice extract resulted in higher total phenolic content. The taste panel evaluation studies in respect of overall acceptability scores of duck meat patties involving all the eating quality parameters revealed that the 0.9% BRE treated products (T2) had the highest overall acceptability scores. Though, the panel scores of nuggets recorded for all other treatment groups were found acceptable. Estimation of production cost of duck meat nuggets indicated that T3 formulation products were more economical than the control and other treated products. Based on the results obtained in the study, it might be concluded that duck meat nuggets could be prepared satisfactorily on the addition of up to 1.3% concentration of BRE and can be stored safely up to 10 days under refrigeration temperature.