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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: HARIKA, AKURATHI ×
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    ThesisItemOpen Access
    UTILIZATION OF WHEY WATER FOR DEVELOPMENT OF PROBIOTIC FRUIT JUICES BASED BEVERAGES AND STUDY OF THEIR FUNCTIONAL PROPERTIES
    (ACHARYA NG RANGA AGRICULTURAL UNIVERSITY, 2023-07-12) HARIKA, AKURATHI; LAKSHMI, K.
    Whey is a by-product of dairy industry obtained after coagulation of milk in paneer and cheese manufacturing. This whey is thrown away into the environment which causes serious environmental pollution as it possesses high Biological Oxygen Demand (BOD) and Chemical Oxygen Demand (COD). Whey is a nutritious dairy product which contains 45-55% of total milk solids, 70% milk sugar (lactose), 20% milk protein and 70-90% milk minerals. To reduce the environmental pollution and for use of nutrients as a human food, whey is utilised in production of fruit juices based probiotic beverages. Investigations were carried out on utilization of whey water for development of probiotic fruit juices based beverages and their functional properties were studied. Three fruits, namely – watermelon, grapes and pomegranate were selected to prepare whey-fruit juices blended beverages and probiotic beverages. Organoleptic evaluations were conducted for understanding the acceptability of the beverages. The functional characteristics of the prepared beverages were determined initially and during storage. The results revealed that acceptability was high for WWB4, WGB2 and WPB3. The highly accepted beverages were taken and inoculated with 1% L. acidophilus and the storage behaviour was studied for 28 days. The functional characteristics such as TSS, pH, protein, reducing sugar and lactose of beverages were calculated at regular intervals of storage. xix The TSS, pH, protein, reducing sugar and lactose content of WWB at the end of storage was 8.70 °Brix, 4.00, 0.78%, 19.12% and 5.33%, respectively. Similarly the TSS of 8.73 °Brix, 3.82 pH, 0.62% protein, 21.79% reducing sugar and 4.45% of lactose was found in whey-watermelon juice blended probiotic beverage (WWPB) at 28th day of storage period. At the end of storage period, the TSS of 14.13 °Brix, 5.56 pH, 0.83% protein, 22.35% reducing sugar and 12.99% lactose content was observed in WGB. Similarly the TSS of 14.33 °Brix, 5.15 pH, 0.78% protein, 25.31% reducing sugar and 12.17% of lactose was found in whey-grape juice blended probiotic beverage (WGPB) at 28th day of storage period. The TSS of 14.17 °Brix, 3.5 pH, 0.80% protein, 26.81% reducing sugar and 10.30% lactose content was found in WPB at the end of storage period. Similarly the TSS of 14.50 °Brix, 3.06 pH, 0.77% protein, 27.19% reducing sugar and 12.31% of lactose was found in whey-pomegranate juice blended probiotic beverage (WPPB) at 28th day of storage period. The initial bacterial count was zero in all the beverages. At 28th day of storage, the bacterial count was 2.70×107 cfu/ml in WWB, 2.73×107 cfu/ml in WGB and 2.60×107 cfu/ml in WPB. The fluctuated probiotic count was observed in WWPB and WGPB, while in WPPB the probiotic count decreased with the increase of storage period. The initial probiotic count of WWPB, WGPB and WPPB were 7.90×107 cfu/ml, 7.95×107 cfu/ml and 7.92×107 cfu/ml, respectively. The probiotic count primarily increased upto day 14 followed by decrease in the count with advancement of storage period. The whey-fruit juices blended beverages were delicious and highly nutritious. And also they are easily digestible, thirst quenching, refreshing and energizing drinks that improve health and meet nutritional requirements. Thus the whey-fruit juices blended beverages are important items in processing industries.
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