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Acharya N G Ranga Agricultural University, Guntur

The Andhra Pradesh Agricultural University (APAU) was established on 12th June 1964 at Hyderabad. The University was formally inaugurated on 20th March 1965 by Late Shri. Lal Bahadur Shastri, the then Hon`ble Prime Minister of India. Another significant milestone was the inauguration of the building programme of the university by Late Smt. Indira Gandhi,the then Hon`ble Prime Minister of India on 23rd June 1966. The University was renamed as Acharya N. G. Ranga Agricultural University on 7th November 1996 in honour and memory of an outstanding parliamentarian Acharya Nayukulu Gogineni Ranga, who rendered remarkable selfless service for the cause of farmers and is regarded as an outstanding educationist, kisan leader and freedom fighter. HISTORICAL MILESTONE Acharya N. G. Ranga Agricultural University (ANGRAU) was established under the name of Andhra Pradesh Agricultural University (APAU) on the 12th of June 1964 through the APAU Act 1963. Later, it was renamed as Acharya N. G. Ranga Agricultural University on the 7th of November, 1996 in honour and memory of the noted Parliamentarian and Kisan Leader, Acharya N. G. Ranga. At the verge of completion of Golden Jubilee Year of the ANGRAU, it has given birth to a new State Agricultural University namely Prof. Jayashankar Telangana State Agricultural University with the bifurcation of the state of Andhra Pradesh as per the Andhra Pradesh Reorganization Act 2014. The ANGRAU at LAM, Guntur is serving the students and the farmers of 13 districts of new State of Andhra Pradesh with renewed interest and dedication. Genesis of ANGRAU in service of the farmers 1926: The Royal Commission emphasized the need for a strong research base for agricultural development in the country... 1949: The Radhakrishnan Commission (1949) on University Education led to the establishment of Rural Universities for the overall development of agriculture and rural life in the country... 1955: First Joint Indo-American Team studied the status and future needs of agricultural education in the country... 1960: Second Joint Indo-American Team (1960) headed by Dr. M. S. Randhawa, the then Vice-President of Indian Council of Agricultural Research recommended specifically the establishment of Farm Universities and spelt out the basic objectives of these Universities as Institutional Autonomy, inclusion of Agriculture, Veterinary / Animal Husbandry and Home Science, Integration of Teaching, Research and Extension... 1963: The Andhra Pradesh Agricultural University (APAU) Act enacted... June 12th 1964: Andhra Pradesh Agricultural University (APAU) was established at Hyderabad with Shri. O. Pulla Reddi, I.C.S. (Retired) was the first founder Vice-Chancellor of the University... June 1964: Re-affilitation of Colleges of Agriculture and Veterinary Science, Hyderabad (estt. in 1961, affiliated to Osmania University), Agricultural College, Bapatla (estt. in 1945, affiliated to Andhra University), Sri Venkateswara Agricultural College, Tirupati and Andhra Veterinary College, Tirupati (estt. in 1961, affiliated to Sri Venkateswara University)... 20th March 1965: Formal inauguration of APAU by Late Shri. Lal Bahadur Shastri, the then Hon`ble Prime Minister of India... 1964-66: The report of the Second National Education Commission headed by Dr. D.S. Kothari, Chairman of the University Grants Commission stressed the need for establishing at least one Agricultural University in each Indian State... 23, June 1966: Inauguration of the Administrative building of the university by Late Smt. Indira Gandhi, the then Hon`ble Prime Minister of India... July, 1966: Transfer of 41 Agricultural Research Stations, functioning under the Department of Agriculture... May, 1967: Transfer of Four Research Stations of the Animal Husbandry Department... 7th November 1996: Renaming of University as Acharya N. G. Ranga Agricultural University in honour and memory of an outstanding parliamentarian Acharya Nayukulu Gogineni Ranga... 15th July 2005: Establishment of Sri Venkateswara Veterinary University (SVVU) bifurcating ANGRAU by Act 18 of 2005... 26th June 2007: Establishment of Andhra Pradesh Horticultural University (APHU) bifurcating ANGRAU by the Act 30 of 2007... 2nd June 2014 As per the Andhra Pradesh Reorganization Act 2014, ANGRAU is now... serving the students and the farmers of 13 districts of new State of Andhra Pradesh with renewed interest and dedication...

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Subject: Agricultural Engineering × Author: NARENDRA, G. × End date: 2023 × Start date: 2023 × Type: Thesis × Thesis Type: M.Tech. ×
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    ThesisItemOpen Access
    EFFECT OF DIFFERENT PRETREATMENTS ON THE STORAGE STABILITY OF PEARL MILLET FLOUR
    (ACHARYA NG RANGA AGRICULTURAL UNIVERSITY, 2023-04-11) NARENDRA, G.; Edukondalu, L.
    Pearl millet (Pennisetum glaucum L) is a good source of energy, protein, vitamins, minerals and is rich in unsaturated fatty acids. Pearl millets contain a higher amount of fat (7.0 to 7.9 %) and this fat content of pearl millet plays a vital role in its shelf-life because hydrolysis and oxidation of triglycerides release non esterified fatty acids. Hence, a study was undertaken to know the effect of different pretreatments on the storage stability of pearl millet flour. The pretreatments like dry heating (40, 50, 70 ,100 and 110 °C) for different times (10, 35, 60 and 70 min); blanching at 98 °C for different times (10, 20, 30 s) followed by drying; micro wave heating at different powers (140, 420, and 700 W) and times (30, 40, 60, 100 and 110s); infrared heating at different powers (300, 500, 700 W), bed thickness (0.5, 1, 1.5 cm) and times (1,3,5 min) were given to the pearl millet grains and flour. Physico-chemical properties such as bulk density, angle of repose, coefficient of static friction, free fatty acid, peroxide value were determined. Response Surface Methodology (RSM) was used to optimize the pretreatments. Statistical analysis of all experimental data was carried out by following standard procedures. After different pretreatments, pearl millet flour was packed in polythene ziplock bags (HDPE) and labelled. For all the samples after treatment, free fatty acids (FFA), peroxide values (PV) and microbial count were determined. Of all the treatments, samples which recorded least FFA and PV were chosen for storage studies along with the control sample. During the storage, FFA and PV were determined at 5days interval for a period of two months. Among all the treatments, least percentage increase (0.28 % to 3.18 %) in FFA content and peroxide value (1.5 to 22.5 meq O2/kg sample) were observed in microwave treated flour (T3) at 700 W for 100 sincreased from during storage. Least microbial contamination was observed in microwave treated flour (T3) at 700 W for 100 s (T3). The colonies started on 30th day and limit reached on 55th day (51colonies). During storage of 60 days no larvae, adults, insects were identified in the xvi pearl millet flour. Food product (Roti) was prepared from microwave treated flour scored highest in terms of quality attributes. Pretreatment to the flour alone was better compared to pretreatment to grain and the resultant flour in terms of quality attributes. Keywords: Dry heat treatment, Infrared treatment, Blanching, Microwave treatment, RSM, Free fatty acid, Peroxide value, Microbial count and Insect count.
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    ThesisItemOpen Access
    EFFECT OF DIFFERENT PRETREATMENTS ON THE STORAGE STABILITY OF PEARL MILLET FLOUR
    (ACHARYA NG RANGA AGRICULTURAL UNIVERSITY, 2023-05-10) NARENDRA, G.; Edukondalu, L.
    Pearl millet (Pennisetum glaucum L) is a good source of energy, protein, vitamins, minerals and is rich in unsaturated fatty acids. Pearl millets contain a higher amount of fat (7.0 to 7.9 %) and this fat content of pearl millet plays a vital role in its shelf-life because hydrolysis and oxidation of triglycerides release non esterified fatty acids. Hence, a study was undertaken to know the effect of different pretreatments on the storage stability of pearl millet flour. The pretreatments like dry heating (40, 50, 70 ,100 and 110 °C) for different times (10, 35, 60 and 70 min); blanching at 98 °C for different times (10, 20, 30 s) followed by drying; micro wave heating at different powers (140, 420, and 700 W) and times (30, 40, 60, 100 and 110s); infrared heating at different powers (300, 500, 700 W), bed thickness (0.5, 1, 1.5 cm) and times (1,3,5 min) were given to the pearl millet grains and flour. Physico-chemical properties such as bulk density, angle of repose, coefficient of static friction, free fatty acid, peroxide value were determined. Response Surface Methodology (RSM) was used to optimize the pretreatments. Statistical analysis of all experimental data was carried out by following standard procedures. After different pretreatments, pearl millet flour was packed in polythene ziplock bags (HDPE) and labelled. For all the samples after treatment, free fatty acids (FFA), peroxide values (PV) and microbial count were determined. Of all the treatments, samples which recorded least FFA and PV were chosen for storage studies along with the control sample. During the storage, FFA and PV were determined at 5days interval for a period of two months. Among all the treatments, least percentage increase (0.28 % to 3.18 %) in FFA content and peroxide value (1.5 to 22.5 meq O2/kg sample) were observed in microwave treated flour (T3) at 700 W for 100 sincreased from during storage. Least microbial contamination was observed in microwave treated flour (T3) at 700 W for 100 s (T3). The colonies started on 30th day and limit reached on 55th day (51colonies). During storage of 60 days no larvae, adults, insects were identified in the xvi pearl millet flour. Food product (Roti) was prepared from microwave treated flour scored highest in terms of quality attributes. Pretreatment to the flour alone was better compared to pretreatment to grain and the resultant flour in terms of quality attributes. Keywords: Dry heat treatment, Infrared treatment, Blanching, Microwave treatment, RSM, Free fatty acid, Peroxide value, Microbial count and Insect count.