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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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ThesisItem Open Access DEVELOPMENT OF NUTRI SNACK ITEMS FROM PUFFED AMARANTH SEEDS(guntur, 2022-09-12) SPURTHI, N.; LAKSHMI, K.ThesisItem Open Access DEVELOPMENT OF VALUE ADDED PRODUCTS USING GREEN LEAFY VEGETABLE POWDERS FOR THE PREVENTION OF ANEMIA(guntur, 2022-08-25) SRAVYA, S; LAKSHMI, J.Pesticides are best tools for timely management of crop pests and diseases which contain some amount of toxic substances that is also harmful to human beings and other domestic animals. Research proved that among the three routes of exposure, majority of the pesticide penetrates human body through skin. Hence, some type of protective clothing is essential and necessary for prevention of such entry. Survey was conducted on 120 pesticide sprayers in Chebrolu Mandal of Guntur district to understand the mode, frequency and type of pesticide used, related health aspects and constraints in using protective garments along with their opinion on user friendly protective gear. Survey results lead to designing of 16, protective garments. Full hands shirt with regular and raglan sleeve, 2 medium sized pockets in the front of shirt and bifurcated pant. Extra protection was provided by adding extra layer of material in scalp of hood and crotch of pant. Net material was provided at the neck of shirt and in hood to make the wearer comfortable. Beak mask, goggles, chemical protective gloves and shoes were provided. Designs were evaluated by experts of subject area and applicators for selection of 5 best designs. Selection of fabric for designed protective garments was done based on previous studies. Two blends were selected i.e. PC and PV in 2 different thickness with a blend ratio of 67:33. Spray testing was done to select one blend. Through spray test results both PC fabrics (PC1 and PC2) were considered. Both fabrics were treated with water repellent finishes - BOND-WR-12 A RTU (F1) and BOND-WR-12 NEAT (F2) following various finishing parameters, and were tested for functional properties. Air permeability values were lower in PC1 at pH 5 for all 4 conc. of finish. Higher pH and higher concentration of finish reduced the wicking ability of fabrics. Reduced wicking ability was observed in PC1 over PC2. PC1 had more thermal insulation than xvii PC2. PC1 fabric had better properties over PC2 with F1 finish. Optimized finishing parameters were conc. 5%., pH-4.5., Drying temperature 1050C., drying time 3 min., curing temperature: 1650C and curing time: 3min. The test fabric was used for construction of 5 protective garment designs selected based on subjective evaluation by applicators and experts. Further treated fabric was tested for barrier performance in the laboratory and in the field situations for 3 toxic pesticides, Phosphamidon, Monocrotophos and Dimethoate that are used by sprayers in chilli crop. Spraying of pesticide was done on samples in the laboratory using a hand spray while field testing consisted of patch test and swab test. After testing, extracts from both control and treated fabrics were evaluated in GC for quantification of pesticide residue. The residues present in 64 cm2 of fabric area were measured and expressed as ng/cm2. The results of the study were statistically analyzed by four factor experiment with CRD. Percentage reduction of absorption and penetration of pesticides in treated fabrics ranged from 42% to 57% over control. Torso front and thigh regions received higher averages in patch test with highest reduction values incase of Monocrotophos. Swab test indicated that skin covered with treated fabric gave good protection for all three pesticides. Higher residue values were observed in both control and treated fabric with Monocrotophos over the other two pesticides. The findings of various tests related to Phosphamidon, Monocrotophos and Dimethoate absorption, penetration and transmission with test fabric samples revealed that PC1 with F1 finish had better barrier properties. Survey on problems associated with de-stalking of dried chilli pods at chilli processing units in and around Guntur was studied and that the study reported that the majority de-stalkers faced the scorching on fingers, cracking on fingers and deformation on nails and hands while on removing stalks. Based on the survey a protective gadget was designed, constructed and evaluated to minimize the problems associated with de- stalking of dried chill pods. Initially 4 types of glove designs were designed and developed and out of which suitable one was selected through subjective evaluation by the subject experts as well as stake holders for their convenience and comfort in wearing. Final glove was made with two types of selected fabric such as 100% cotton and knitted material. Cotton was placed at palm view and knitted was placed at top view of the glove. Finally wear trials were conducted and recorded their opinion. Further, the survey on de-stalkers indicated that they were not wearing any protective gadgets for hands while removing stalks of dried chilli pod. Hence, 4 different designs of gloves were designed of which one was selected by experts and subjects. It‟s a three fourth length style without quirks, with a combination of cotton and knitted material. Both the protective garment and the glove were rated high by maximum number of experts in terms of features and subjects have given high scores for aspects of ease in wearing, comfort and protection. Subjects also opined that developed protective gear will be used by them if available in the market.ThesisItem Open Access GRAIN QUALITY AND GLYCEMIC INDEX STUDIES IN RICE (Oryza sativa L.) VARIETIES DEVELOPED BY ANGRAU(guntur, 2022-08-23) DIVYA PRASANNA KUMARI, S.; NIRMALA DEVI, G.Twenty popular rice varieties developed by ANGRAU, including sixteen released and four pre-released varieties obtained from Regional Agricultural Research Station (RARS), Maruteru during Kharif – 2019, were screened for quality traits such as physicochemical and cooking properties, micronutrient content (iron and zinc), proximate composition, glycemic index and correlation between these parameters were also studied to identify the varieties with desirable quality, nutritional composition and glycemic index. Analysis of variance has revealed a significant difference for all the traits evaluated and among the varieties except for glycemic index. Mean values are described character-wise. For most of the characters, a vast difference was observed among varieties. Chandra, Bhavapuri Sannalu, Indra, Swarna and Samba Mahsuri among the released rice varieties and the pre-released rice varieties MTU 1210, MTU 1224 recorded high per cent hulling, milling and head rice recovery with intermediate amylose, alkali spreading value, soft gel and higher volume expansion ratio and minimum elongation ratio.Among the varieties investigated for mineral content six varieties namely Swarna, Sri Dhruthi, Indra, MTU 1210, MTU 1224 and MTU 1262 were under a high iron category. Five varieties Swarna, Sri Dhruthi, Indra, MTU 1224and MTU 1262, were under the high zinc category. Moreover, varieties such as Swarna, MTU 1224 and MTU 1262 have high iron and zinc levels. Mineral content (Iron and Zinc) decreased during polishing. The per cent loss during polishing was given according to the grain type. It is revealed that the percent loss of iron was more in 16 medium slender grains (61.90-74.02%) followed by long bold (64.66-73.88%) and long slender (62.77 -72.52 %) at 5% and 10%, respectively. Varieties such as Pushyami, Chandra, Swarna, MTU 1239 have recorded desirable proximate composition of high protein, ash, crude fiber and low fat. Glycemic index evaluation has shown no significant difference in the glycemic index within the varieties studied. Glycemic index ranged between 56.72 -66.43 with a general mean of 60.67. Furthermore, all the varieties were categorized as medium GI varieties (56-69). Among all the varieties, Pushyami has shown the least value (56.72) for glycemic index. Correlation studies have shown a significant positive correlation among the parameters such as hulling with milling, head rice recovery and iron; 1000 grain weight with kernel length, kernel breadth; Kernel length with elongation ratio; Alkali spreading value with water uptake and kernel length; zinc with protein and ash; iron with ash. A significant negative correlation was observed as kernel breadth with L/B ratio; kernel breadth with zinc content; carbohydrate with fat. Glycemic index had no significant correlation with any of the quality traits and nutritional parameters. However, it has nonsignificant positive relation with amylose, iron and negative correlation with fiber and carbohydrates. Selection for these significant positively associated characters will improve the overall quality trait. Among the twenty varieties studied, rice varieties such as Chandra, Indra, SriDhruthi, Swarna, Samba Mahsuri, MTU 1210, MTU 1224and MTU 1262 recorded intermediate amylose, alkali spreading value, high iron, zinc, medium GI, high protein, low fat which are desirable for rice consumers predominantly diabetic population while counting for rice variety with the best quality and glycemic index.ThesisItem Open 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.ThesisItem Open Access ISOLATION, IDENTIFICATION AND CHARACTERIZATION OF POTENTIAL PROBIOTIC BACTERIA FROM INDEGENOUS FERMENTED FOODS(guntur, 2022-08-23) SIRISHA, AGATHAMUDI; LAKSHMI, J.ABSTRACT Probiotics are considered as successful major category of food supplements. Probiotics can be considered as functional foods because of their health benefits and are significantly greater than traditional nutritional products. There are many evidences that probiotics can succeed in different types of infectious diseases, colon cancer, immune modulations and other chronic gastrointestinal inflammatory disorders supported by high-quality scientifically based clinical information. Microbes combined with distinct favorable effects of animals and humans are used as probiotics. The probiotic bacteria are Bifidobacterium, Enterococcus, Lactobacillus& Streptococcus species. The present study was aimed to isolate, identify and characterize potential probiotic bacteria from fermented foods. The food samples of both dairy and non-dairy food samples were collected from local super markets and different households in Guntur while some samples were collected from online stores. Sensory evaluation was done for collected food samples by hedonic rating scale. The results of sensory evaluation studies revealed that acceptability was high for straw berry yoghurt in terms of sensory properties. Sixteen out of the thirty samples tested positive for lactic acid bacterial populations. The maximum population count was observed in buttermilk (JBM) and minimum population count was observed in idly batter. Biochemical characterization of probiotic isolates such as SA, KM, BM3, MY, BM2, LS3, MZC, HCU, IB, DB, BM1, HP, BCU, SYD, BC2, and PY showed some positive and some negative results for catalase test, oxidase test, methyl red test, gas formation from glucose, arginine hydrolysis test, aescualin fermentation test, nitrate reductase test, citrate utilization test, starch hydrolysis test and voges Prausker’s test. The isolates such as HCU, DB, HP, KM, MY, MZC, PY, SA, SYD and BC2 showed growth at 20℃; the five isolates such as BM2, HCU, DB, SA, BC2 showed growth at 35℃ and 40℃; None of the isolates could grow at 50℃. Eleven isolates showed growth in an aerobic environment, while three isolates showed growth in a micro aerobic environment. In anaerobic environment growth was observed in three isolates. In sugar fermentation test; some isolates showed positive results while others showed negative results. Six isolates showed growth at 2% concentration of NaCl. Twelve isolates showed growth at a 4% of NaCl, nine isolates showed positive results in 6.5 % of NaCl tolerance test. The results of in vitro evaluation showed that two probiotic isolates namely HP and IB expressed growth at acidic pH 2 while remaining isolates showed growth at pH 4 and 6. All isolates were survived at 0.5, 1.0, 1.5, 2.0 % of bile salts. Sixteen probiotic isolates expressed susceptibility towards the Ampicillin. Isolates from KM and SYD showed antibiotic resistance to Chloramphenicol while the remaining isolates showed susceptibility. Isolates from MZC and SYD 1 showed antibiotic resistance to Penicillin-G. Two isolates such as KM and MZC showed resistance to Streptomycin, one isolate KM showed resistance to Sulphatriad. Two isolates KM and SYD showed resistance to Tetracycline. The probiotic isolates such as SA, KM, BM1, BM2, BM3, HP, MZC and SYD showed strong inhibition zones against staphylococcus aureus. The probiotic isolates such as SA, KM, BM3, LS3, MZC, SYD and IB isolates showed a strong inhibition zone against Escherichia coli. The study concluded that Kombucha, Branded buttermilk, Mozzarella cheese and Strawberry yoghurt drink showed superior characteristics in terms of probiotic properties. These isolates contained majorly the LAB species which belonged to the genus Lactobacillus such as Lactobacillus delbrueckii subsp. bulgaricus. Lactococcus lactis, Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus acidophilus. These strains could be used in the development of starter cultures for the production of fermented products in a controlled environment in future.ThesisItem Open Access STORAGE AND SENSORY EVALUATION STUDIES WITH VALUE ADDED PRODUCTS OF TAMARIND (Tamarindus indica. L) VARIETIES(guntur, 2022-08-23) BHAVANI, B.P.V.S.G.; NIRMALA DEVI, G.ABSTRACT Tamarind (Tamarindus indica L.) belongs to family caesal pinicae or leguminosae, this tree is native to tropical Africa. It is a commerically important tree of India. It is also known as “Indian date” from the date like arrival of dried pulp. Every part of the tamarind tree is used and the product prepared from leaves, fruits, flowers, seeds and roots have been widely used in the habitual medicines in India and Africa and therapeutic medicinal properties are claim for the various preparation of tamarind. The preservation of tamarind into value added products is the successful way to preserve the content of fruit. Storage of tamarind for a longer period is a problem as many physico-chemical changes takes place during storage. Investigations were carried out on “Storage and sensory evaluation studies with value added products of tamarind (Tamarindus indica L.) varieties”. Anantha Rudhira (red) and Thettu were procured from HRS, Ananthapuramu. Local variety was procured from local market were used for the development of value added products like pulp, chutney and toffees. The samples were evaluated for sensory, proximate and chemical during periodical days of interval. xvii Anantha Rudhira variety is a natural selection of wild abundant population in Andhra Pradesh. Tree form is rounded, drooping at the ends. Pulp texture is firm, blood red (unripe), reddish brown (ripe) and sweet acidic in taste. The variety is moderate to heavy regular bearer. The yield potential is 131.83 kg/plant with 43.3 per cent pulp recovery. The variety has 70.21 (g) carbohydrate, 26.13 (g) total sugars, tartaric acid 18.87 (g%). Ripe tamarind varieties flesh was analyzed for physical, chemical and proximate composition. Physical parameters like length, width, thickness, density and volume are estimated among tamarind varieties. Among all tamarind varieties, physical parameters like thickness (1.38 cm), weight (2.90 g) and volume (1.40 cm) was more superior in Thettu Amalika variety. The variety Anantha Rudhira (red) was superior in both chemical and proximate composition when compared to Thettu and Local. So, this variety is well utilized for preparation of different value-added products. In Anantha Rudhira, Proximate composition of moisture is about 17.3 (g), protein (3.8 g), fat (0.30 g), ash (3.95 g) and crude fiber (4.44 g) when compared to Thettu Amalika and Local. Chemical composition of pH is about 2.0, soluble solids (42.0oBrix), reducing sugars (6.85 g), total sugars (26.13 g), tartaric acid (18.87 g %), ascorbic acid (3.92 mg ), calcium (185 mg) and iron (16.5 mg) when compared to Thettu Amalika and Local. The sensory evaluation scores of products with respect to color, texture, taste and overall acceptability varied significantly in all the products. However the scores of overall acceptability and due to spoilage, the products remained acceptable up to 90 days of storage from the date of preparation. Anantha Rudhira (red) is highest in proximate composition, chemical, sensory, microbial estimation among all varieties, compared to Thettu and the Local. So, Anantha Rudhira (red) has a high acceptance of preparation in products. Proximate composition of moisture in chutney is about 25.2 per cent, protein (4.2 g), fat (0.8 g), ash (2.8 g) and crude fiber (4.2 g) next to Thettu and Local. Chemical constituent of pH is about 2.9, soluble solids (29.0oBrix), reducing sugars (8.4 g), total sugars (25.1 g), tartaric acid (5.8 g%), ascorbic acid (0.50 mg), calcium (180 mg) and iron (12 mg) followed by Thettu and Local. Proximates of Anantha Rudhira (red) in moisture of toffee is about 25.2 per cent, protein (4.2 g), ash (2.8 g) and crude fiber (4.2 g) next to Thettu and Local. Chemical composition of pH is xviii about 2.9, soluble solids (29oBrix), total sugars (25.1 g), ascorbic acid (0.50 mg), and calcium (180 mg) compared to Thettu Amalika and Local. During storage period of products, significant changes were noticed in tamarind varieties. Among all tamarind varieties, an Anantha Rudhira (red) product has highest acceptability even after three months of storage. When compared with locally available in supermarkets, Anantha Rudhira (red) and Thettu Amalika has low cost of for kg pulp is Rs/- 145, kg sweet and sour chutney Rs/- 238, kg toffee using jaggery Rs/- 58, kg toffee using sugar Rs/- 52. Anantha Rudhira (red) has a good source of proximate and chemical composition. So, it is important in processing industries for the preparation of value added products. It enhances the good taste and appearance to the product due to high acidity and red color to the product. It is mostly used for regular consumption of digestive problems in age group people.ThesisItem 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, JAGARLAMUDIRice 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.ThesisItem 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, JLittle 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.ThesisItem 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, KA 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.