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Acharya N. G. Ranga Agricultural University, Guntur (AP)

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: Food and Nutrition × Author: ASWINI, POTHARAJU ×
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    ThesisItemOpen Access
    DEVELOPMENT OF VALUE-ADDED BISCUITS BY INCORPORATING FINGER MILLET (Eleusine coracana) AND COLOCASIA LEAF POWDER (Colocasia antiquorum)
    (guntur, 2022-08-23) ASWINI, POTHARAJU; LAKSHMI, J.
    ABSTRACT Increase in non-communicable diseases in the country is diverting the people to increase the inclusion of green leafy vegetables and millets in their diet to reduce the diseases. Finger millet is enriched with fibre, protein, calcium, chromium, magnesium, zinc, and sufficient quantity of manganese. Colocasia leaves are concentrated sources of protein, iron, phosphorous, calcium, fibre and vitamins (vitamin C and niacin). The study was aimed to standardize the process for preparation colocasia leaf powder and finger millet incorporated biscuits and to analyze the sensory parameters, physical properties, proximates and selected minerals as well as to determine the shelf life of developed biscuits using different packaging materials. Colocasia leaf powder was prepared and nutrient analysis of powder was done by using standard analytical techniques. The finger millet flour, wheat flour and colocasia leaf powder were used in the ratios of 90:10:0 (formulation 1), 70:20:10 (formulation 2), 65:20:15 (formulation 3) to develop the biscuits. Various additional ingredients such as choco powder, tuity fruities, dessicated coconut powder, jeera powder, vamu powder and strained ginger paste were added to prepare sweet and salt biscuits with all 3 formulations and thus 18 types of biscuits were standardized. These 18 standardized biscuits were subjected to sensory evaluation using hedonic rating scale and results revealed that acceptability was high for biscuits that had 10 g of colocasia leaf powder and 70 g of finger millet flour. The highly accepted biscuits (formulation 2 of all variations) along with their control biscuits (formulation 1) were taken for estimating physical properties and nutrient content. Data on analysis of physical properties revealed that the weight of the biscuits of all variations ranged from 12-14 g. The diameter, thickness, length and spread factor of the biscuits of all variations ranged from 41-45 mm, 7.5-7.8 mm, 45 - 47.7 mm and 52.5 - 58.4 respectively. There was no increasing / decreasing trends in the weights of biscuits 1 but a gradual decrease in the diameter and spread factor of biscuits was observed with increasing the colocasia leaf powder incorporation in all the variations. Addition of colocasia leaf powder and decrease in the ragi flour decreased the ‘L’ and ‘b’ values while ‘a’ value changed from + to –. Nutrient composition of colocasia leaf powder incorporated biscuits in comparison with control biscuits (without colocasia leaves) per 100 g proved that incorporation of colocasia leaf powder increased iron, calcium, protein, fibre and fat in the biscuits even with decrease of finger millet flour. The moisture, ash, fat, protein and fibre content of all formulation 2 biscuits ranged from 2.1- 2.8 %, 1.6 - 2.1 g, 11-13 g, 5.4- 6.5 g and 7.5 – 9 g per100 g respectively. The iron, zinc and calcium content of the biscuits differed from 3.3 - 4.1 mg, 1.23-1.49 mg and 205- 256 mg per 100 g respectively. Consumption of 100 g of this formulation 2 biscuits can meet 10-12 % protein, 19-20 % fibre, 34-43 % calcium, 12-15 % zinc and 16-20 % iron of RDA for adult woman. The shelf life qualities for most accepted formulation 2 biscuits were assessed for a period of one month. For assessing the shelf life of biscuits, the biscuits were packed in two different packaging materials i.e., High Density Poly Ethylene (HDPE) covers and aluminum foil and then samples were sealed and kept in a clean, dry and well ventilated room for a period of one month. Biscuits were drawn once in 15 days and evaluated for sensory quality, moisture content, free fatty acid analysis and microbial analysis. Organoleptic evaluation of stored biscuits revealed significant decrease in all sensory parameters in both the packaging materials with increase in storage period. However, overall acceptability ranged between “liked slightly to liked moderately” even after the 30 days of storage in both the packaging material. Moisture and free fatty acid content of stored biscuits increased with increase in storage period from 0th day to 30th day in all biscuits stored in HDPE covers and in aluminium foil. However, the increase in moisture and free fatty acid content of biscuits stored in HDPE covers was higher than that of biscuits stored in aluminium foil as, aluminum foil has impervious nature to air, water vapor and can protect against light by acting as a catalyst for oxidation process. Microbial estimation during storage showed that the fungal colonies growth ranged from 2.00× 105 CFU/g to 3.00× 105 CFU/g and bacterial colonies ranged from 2.00× 105 CFU/g to 3.00× 105 CFU/g on 30th day of storage , The increase in microbial load was high in biscuits stored in HDPE than the biscuits stored in aluminium foil. It can be concluded from the present study that the biscuits made with millets and green leafy powders especially colocasia leaves (up to certain level) possess the potential to enter bakery industry.
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