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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Open Access
TO STUDY THE PHYSICO CHEMICAL PROPERTIES OF SELECTED RICE VARIETIES AND TO DEVELOP VALUE ADDED PRODUCTS USING EXTRUSION AND FLAKING TECHNOLOGIES
(Acharya N G Ranga Agricultural University, Guntur, 2019) GEETANJALI, K; LAKSHMI, JAGARLAMUDI
Rice provides 20 percent of the dietary energy. It is a good source of thiamine, riboflavin, niacin and dietary fiber. It is cultivated as main crop for most of the agricultural lands. A study was carried out to analyze the physico-chemical properties, extrusion, flaking characteristics, nutrient estimation and development of value added products from two varieties of bold rice, MTU 3626 and MTU 1001. Paddy was procured and the work carried out at RARS, Maruteru. The analysis of rice varieties was carried out for their physicochemical characteristics like hulling, milling, head rice recovery, length and diameter, lightness and colour, bulk density, water absorption capacity, alkaline spread value, swelling capacity volume expansion ratio, grain elongation ratio, gel consistency, alkaline spread value and amylose content. It was revealed that there exists a significant difference between in terms of hulling, milling, head rice recovery, lengths, diameter, swelling capacity, grain elongation ratio, alkaline spread value, water absorption capacity, gel consistency, bulk density, and among the two varieties. The volume expansion ratio and the amylose content of the bold varieties showed non significant difference among the two varieties. The rice varieties were analyzed for their extrusion and flaking properties. For extruded rice, the properties such as thickness, diameter, water absorption capacity, water solubility index, specific volume and hardness were analyzed. For flaked rice, properties such as length, thickness, width, broken percentage, true density, bulk density, and percent recovery were analyzed. It was found that only water absorption capacity showed significant difference between two varieties in terms of extrusion whereas in flaking significant difference was found only in terms of length between the two varieties, The nutrient analysis of raw rice, extruded rice and flaked rice was done to know the content of moisture, carbohydrates, protein, fat, ash, fiber, energy, calcium and iron. It was found that MTU 3626 had better nutritive value in terms of energy, protein, carbohydrates and calcium when compared to variety MTU 1001. The extrusion process showed increase in fat, protein, calcium, energy, and iron in both varieties MTU 3626 and MTU 1001 which is mainly because of the addition of corn along with rice during the process of extrusion. The flaking process resulted in increase in protein, fat, fiber, calcium and iron in both varieties MTU 3626 and MTU 1001. Three recipes, namely, extruded rings, flaked rice poha and flaked rice pulihora were prepared from both the rice varieties and were tested for overall acceptability using nine point hedonic scale. It was found that the all the three recipes -rings, poha and pulihora had high acceptability. Hence, from the present study it can be concluded that, there existed significant difference between rice varieties with respect to physicochemical properties. The bold rice varieties showed superior quality in terms of majority of the properties. Significant difference was existed between varieties of rice with respect to extrusion characteristics and flaking characteristics. Significant difference existed between rice varieties with respect to proximate composition of rice varieties. Sensory evaluation of recipes prepared with bold varieties of Extrusion and Flaking rice showed high acceptability. The variety MTU 3626 was found to have better physico chemical characteristics when compared to MTU 1001. Both the rice varieties tested are suitable for preparation of convenience and ready to eat snacks, they are nutritious and can serve as good source of food to fulfill the nutritional needs of individuals of all age groups.
Open Access
A STUDY ON PHYSICO-CHEMICAL, COOKING PROPERTIES AND DEVELOPMENT OF YEAST LEAVENED PRODUCTS FROM SELECTED VARIETIES OF LITTLE MILLET (Panicum Sumantrense)
(Acharya N G Ranga Agricultural University, Guntur, 2019) SUSHMITA, V.P.; LAKSHMI, J
Little millet is one among the minor millets which has commendable amounts of protein and crude fibre content. The cultivation of this millet requires minimum irrigation facilities as it is drought resistant. Little millet though nutritionally superior and compares well with staple cereals, the usage is limited due to increased production and availability of preferred cereals such as rice and wheat at subsidized prices. A study was carried out to study the physico-chemical and cooking properties of four varieties of Little millet, namely, JK-8, Pedasamalu/ PS, OLM-203 and OLM-206 which were procured from RARS, Vizianagaram. The study was conducted in the Department of Foods and Nutrition, College of Home Science, ANGRAU, Guntur. Analysis of four varieties of Little millet was carried out for physical properties like 1000 grain weight, 1000 grain volume, Bulk density, Swelling capacity, Swelling index, Hydration capacity and Hydration index. The study revealed that there was no significant difference between the four varieties studied with respect to physical properties such as 1000 grain volume, bulk density, swelling capacity and hydration index. The properties such as 1000 grain weight, hydration capacity and swelling index differed significantly between the four varieties. The variety OLM-203 exhibited superior quality in terms of 1000 grain weight, 1000 grain volume and hydration Capacity. The Little millet varieties were analysed for their cooking properties like Cooking weight, Cooking volume, Cooking time for the grains and Loaf volume for the Little millet bread. The results revealed that all the varieties examined had better cooking properties. Analysis of Little millet varieties for their Nutritive value including Moisture, Energy, Carbohydrate, Protein, Ash, Fat, Crude fibre, Iron and Zinc was carried out. It was found that variety PS had significantly higher protein and zinc content and variety OLM-206 had significantly higher crude fibre content in comparison to the other three varieties of Little millet studied. Two yeast leavened products, doughnuts and breads were prepared with 25% and 50% incorporation of Little millet flour along with whole wheat flour using all the four varieties of Little millet. It was found that doughnuts made incorporating 25% and 50% Little millet flour of all the four varieties of Little millet were accepted moderately with the mean scores of sensory evaluation ranging from 6.2 to 7.6 on a nine point hedonic scaling. Sensory evaluation of breads showed that, variety JK-8 was most accepted when incorporated up to 25% level. Bread made using variety OLM-206 was least accepted even at 25% level. For doughnut and bread preparation incorporation of Little millet flour of appropriate variety up to 50% along with whole wheat flour may be considered for better acceptability. Hence, from the present study it can concluded that, Little millet varieties depict a wide range of physico-chemical and cooking properties and that Little millet is a good source of protein, fibre, iron and zinc. The Little millet is suitable for preparation of doughnuts and bread; it is nutritious and can be consumed to fulfil the nutritional needs of people.
Open Access
UTILIZATION AND EVALUATION OF FOXTAIL MILLET (Setaria italica) AND MORINGA LEAVES AS FUNCTIONAL FOOD INGREDIENTS IN BISCUIT PREPARATION
(Acharya N G Ranga Agricultural University, Guntur, 2019) NAVANEETHA, Y; LAKSHMI, K
A study was conducted in the Department of Foods and Nutrition, College of Home Science, ANGRAU, Guntur. It was aimed to prepare and standardize biscuits and to analyse the proximate composition, sensory properties, physical properties and selected minerals as well as to determine the packaging material and cost of production for developed biscuits. Sample of one variety of Foxtail millet (Surya Nandi) was collected from Agricultural Research Station, Reddipalli, Anantapuramu District. Bulk samples of Moringa leaves, free from blemishes and damage, were procured from local areas of SVN colony, Guntur and used for the study. Moringa leaves were blanched and dried in solar drier. Different levels of ingredients were used to prepare biscuits. Those ratios were 90:10:0, 70:20:10, 60:20:20, 50:20:30, 40:20:40 and 30:20:50 of Foxtail Millet, whole wheat flour and Moringa leaves respectively. Organoleptic evaluation was done for standardized biscuits by using composite scoring test. The results were evaluated by using Krushkal Walli H-Test. Results showed that the ratio of (Formula 1) 90:10:0 Foxtail Millet, whole wheat flour and Moringa leaves respectively, gained highest score. It was considered as control sample. Among the Moringa incorporated biscuits, formula 2 with ratios of 70:20:10 Foxtail Millet, whole wheat flour and Moringa leaves respectively, gained highest acceptability which was on par with the control sample. Since formula 2 found to be highly acceptable in the biscuits prepared with of 70:20:10 Foxtail Millet, whole wheat flour and Moringa leaves respectively, were considered for further studies 16 relating physical composition, proximate and mineral estimation, determination of cost and packaging material. The physical properties were evaluated for the biscuits. Formula 2 most accepted sample each biscuits had 11g of mass, 46 mm of diameter, 8 mm of thickness and 57.5 of spread factor. Formula 1 control sample each biscuits had 11g of mass, 45 mm of diameter, 7.8 mm of thickness and 57.6 of spread factor. With the addition of Moringa leaves powder the b* value was low. It was concluded that biscuits developed with the addition of Moringa leaves powder indicate that darker in color especially more green and blue color. The results of proximate composition of the most accepted biscuits showed that they contain 343 kcal of energy, 59g of carbohydrate, 7.5 g of total protein, 4.8g of fat, 21.4g of total dietary fiber, 2.2% of ash content and 8.4% of moisture content per 100g. It can be observed from the above values that consumption of 5 biscuits would be able to provide 17%, 20%, 12%, 24% and 53% of daily requirement of energy, carbohydrate, protein, fat and fiber respectively. Mineral composition was evaluated for most accepted biscuits. It was found that100g of the biscuits contained 72.4 mg of calcium, 68.3 mg of zinc, 7.22 mg of iron, 252 mg of magnesium and 452 mg of potassium per 100g. Thus 100 g of biscuits were found to meet 12%, 100%, 7.2%, 74% and 12.9% of RDA for calcium, zinc, iron, magnesium and potassium respectively. The cost was evaluated for standardized weights of ingredients for 100 g of biscuits. It was estimated that 100g of the biscuits cost approximately Rs. 30.00. The keeping quality of biscuits was tested by moisture sorption studies. The data obtained by sorption studies were used to plot sorption isotherm. From the sorption isotherm critical moisture content for biscuits were calculated. The moisture contents of 11.9, 13.38 and 16.7 per cent were found to be critical (curdles and mould growth were observed) for biscuits. Biscuits had initial moisture content of 3.89% and the product retained its original free flowing property and normal color up to a moisture level 4.5 % on dry basis. Above that level curdles were observed. At a moisture level of 11.9 % mould growth was appeared and the flavour completely changed. Based on the water vapour and gas transmission rates it was found that Nylon 11 (ralsin) of 2 mil (0.002 inch) thickness would be the best packaging material for storing 100g of Moringa leaves incorporated biscuits at 25°C and 65% Relative Humidity. It can be concluded from the present study that the biscuits made with millets and green leaves powder especially Moringa leaves possess the potential to enter bakery industry. It is hoped that they will certainly form a part of bakery products in future.
Open Access
TO STUDY THE PHYSICOCHEMICAL PROPERTIES OF SELECTED RICE VARIETIES AND TO DEVELOP VALUE ADDED PRODUCTS USING PUFFING AND PARBOILING TECHNOLOGIES
(Acharya N G Ranga Agricultural University, Guntur, 2019) MONICA, Y; LAKSHMI, K
Rice is originated from the grass species of Oryza sativa (Asian rice) or Oryza glaberrima (African rice). It is the most widely consumed staple food. The present study was carried out on physicochemical properties, parboiling, puffing characteristics, nutritive value estimation for selected bold rice varieties like 1001 and 3626 in comparison with normal rice variety 7029. The analysis was carried out in RARS, Maruteru, West Godavari District. The physicochemical characteristics included length and diameter, lightness and color, bulk density, volume expansion ratio, swelling capacity, amylose content, water absorption capacity, grain elongation ratio, gel consistency, alkaline spread value, hulling, milling. Parboiling characteristics included total milling recovery, alkaline spread value, broken grains and gelatinization properties. Puffing characteristics included puffing yield, expansion ratio, expansion volume. Nutritive value estimation for selected rice varieties included moisture, protein, fat, carbohydrates, energy, calcium, iron. The results of the present investigation showed that a significant difference existed among rice varieties in properties such as hulling, milling, head rice recovery, kernel lengths, kernel diameter, grain elongation ratio, alkaline spread value, gel consistency, bulk density, water absorption capacity and swelling capacity when compared to normal rice variety. The volume expansion ratio and the amylose content of the bold varieties studied did not show significant difference when compared to normal rice. Parboiling characteristics were measured for selected rice varieties 1001 and 3626 and were compared with normal rice variety 7029. The alkaline spread value, head rice recovery and the percentage of broken grains of the two varieties of rice tested were xvi significantly different when compared to normal rice variety. The parboiling characteristics of the tested rice varieties were almost on par with the normal rice variety. The total milling recovery of bold varieties was on par with normal variety. The results obtained for puffing characteristics of the two varieties 1001 and 3626 showed that significant difference existed among rice varieties in terms of puffed yield, expansion volume and expansion ratio when compared to those characteristics of puffed rice obtained from normal rice variety. The puffing characteristics were better in bold varieties when compared to normal rice variety. The results of Nutritive values of bold rice varieties 1001 and 3626 showed a significant difference existed among rice varieties in terms of fat. The bold varieties had more fat content when compared to normal rice variety. Non significant difference existed among rice varieties in terms of moisture, protein, carbohydrates, fiber, ash, energy, calcium and iron. The results obtained for nutritive values of parboiled rice indicated that the process of parboiling has resulted in significant increase in moisture, protein, fat, fiber, ash, carbohydrates, energy, calcium and iron. The rice varieties differed significantly after parboiling in terms of carbohydrate content. The variety 3626 had higher carbohydrate content. The results obtained for nutrient composition of puffed rice indicated that the process of puffing has resulted in significant increase in fiber, ash, calcium. There was significant decrease in nutrients such as moisture, protein, fat, carbohydrates, energy and iron upon puffing. The rice varieties differed significantly in fiber content after puffing. The fiber content of variety 3626 was better. Using the two bold varieties selected for the study, four recipes were prepared. Pulihora and Fried rice were prepared using parboiled rice obtained from both varieties 1001 and 3626. Ugani and mixture were prepared using puffed rice obtained from both varieties 1001 and 3626. The recipes were subjected to sensory evaluation. The results obtained for evaluation of sensory aspects of the recipes showed that the rice preparations Pulihora and Fried rice, made using parboiled rice of selected bold varieties were acceptable on par with the recipes prepared using parboiled rice obtained from normal rice. Similarly, the puffed rice preparations -Ugani and Mixture made using puffed rice of selected bold varieties selected for the present study were acceptable on par with the recipes prepared using puffed rice obtained from normal rice.
Open Access
CONSUMPTION PATTERN OF GREEN LEAFY VEGETABLES AMONG DIFFERENT INCOME GROUPS IN GUTUR TOWN, ANDHRA PRADESH
(Acharya N G Ranga Agricultural University, Guntur, 2019) SRI SAI LAKSHMI, K; LAKSHMI, J
Green Leafy Vegetables (GLVs) are the most commonly consumed vegetables which are found ubiquitously in Indian cuisine. They also add variety to the diet. GLVs are consumed raw in the form of salad, or used as seasonings. Sometimes the GLVs are subjected to processing method such as cooking and dehydration prior to consumption. They are mainly consumed for their nutrients such as high dietary fiber, low lipids, and rich folic acid, ascorbic acid, vitamin K, Magnesium and Potassium. They also contains plenty of phytochemicals such as β-carotene, flavonoids and poly phenolic compounds. The present study was designed to know the consumption pattern of GLVs in Guntur Town, Andhra Pradesh. The study is based on primary data collected from sample of 150 respondents belonging to the High Income Group, Middle Income Group and Low Income Group 50 from each group. In accordance with the objectives set for the study, data was collected on the consumption pattern of GLVs, the commonly consumed GLVs were subjected to few processing techniques and the retention of nutrients after processing were studied. The information on consumption pattern of GLVs was collected with the help of a structured interview schedule and the data was analyzed through inferential statistics and ANOVA. From the collected data the most commonly consumed GLVs were found to be Amaranth, Spinach, Gogu, Fenugreek leaves, Rumex leaves, Basella leaves, Ponnanganni, Tamarind leaves, Drumstick leaves, Mint, Coriander and Curry leaves. Coriander and curry leaves are used by the people to prepare Chutney (Roti pacchadi), for garnishing salads and curries and for seasoning. Out of 150 respondents majority (92%) were consuming GLVs twice in a week followed by Alternate days (42%). GLVs are also consumed in the form of value added powders. Fifty five percent of the respondents were consuming value added GLVs powders. Among all the GLV 15 powders, curry leaf powder consumption was found to be high. GLVs are processed to make dhal by adding red gram dhal to it along with other ingredients, curry and pulusu are prepared by simmering the GLVs along with other ingredients. They are also consumed after frying in fat along with seasonings. All the respondents were consuming GLVs dhal. Most of the respondents were known the benefits of GLVs. Most of the respondents are with the knowledge of β carotene content in GLVs. Forty four percent of the respondents were storing GLVs prior to consumption. From the collected data the GLVs consumed by the majority of the subjects were found to be Amaranth, Spinach and Gogu. Hence they were chosen for further determination of nutrient availability after subjecting them to the commonly practiced cooking methods such as pressure cooking, sauteing and simmering. The processed GLVs were analysed to understand the retention of Total Carotenoids, β Carotene, Vitamin C, Calcium, Iron and Total Dietary fiber content. Total Carotenoids of GLVs showed significant decrease from 72 to 35% on pressure cooking, 80 to 72% on sauteing, 83 to 59% on simmering. β Carotene levels of GLVs showed significant decrease from 76 to 48% on pressure cooking, 76 to 68% on sauteing, 56 to 79% on simmering. Upon processing, the retention of Total Carotenoids β Carotene was being better in sautéing followed by simmering and pressure cooking. Processing resulted in decrease in the Ascorbic Acid content to extreme. Ascorbic Acid showed significant decrease from 4 to 2% on pressure cooking, 14 to 18% on sauteing, 28 to 15% on simmering. Calcium content increased up to 2.3% and 5% on processing in Amaranth and Spinach respectively. With processing the calcium content was increased slightly due the cell wall breakage which results in increased availability of calcium. Iron content of the Amaranth and Gogu did not show any significant difference up on processing. But there was significant difference in iron content of Spinach after simmering. Total Dietary Fiber content of all GLVs showed slight increase on processing. Pressure cooking increased Total Dietary Fiber content from 138 to 118%, sauteing from 117 to 114% and simmering from 108 to 106%.The results of the present study showed that Amaranth, Spinach and Gogu are the GLVs consumed by most of the respondents and the processing/cooking methods used for the GLVs resulted in good retention of the nutrients except for Ascorbic acid.

Acharya N G Ranga Agricultural University, Guntur

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