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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: Food and Nutrition × End date: 2023 × Start date: 2023 × Type: Thesis ×
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    ThesisItemOpen Access
    PROCESSING AND VALUE ADDITION TO JACK FRUIT (Artocarpus heterophyllus) SEED
    (ACHARYA NG RANGA AGRICULTURAL UNIVERSITY, 2023-07-12) SUCHARITHA, SIRIVELLA.; NIRMALA DEVI, G.
    In Asia, especially India, jackfruit (Artocarpus heterophyllus), an evergreen tropical tree belonging to the Moraceae family, is widely cultivated. The fruit's seeds and tasty yellow sweet bulbs are present when it is fully ripe. Although the seeds are underutilised waste products in many tropical nations. The underutilised crop jackfruit, though less well recognised, has the potential to be used as a source of food for people. Studies on "Processing and value addition to jack fruit (Artocarpus heterophyllus) seed" were conducted. Jackfruit seeds were obtained from Krishi Vighyan Kendra in Amadalavalasa and used to develop value-added products such as biscuits, bread, cupcakes, doughnuts, and muffins. The current study focused on the use of jackfruit seed for the development of value-added products and the evaluation of their quality. The physical characteristics of the seeds, including linear dimensions such as length, breadth, and thickness, were measured to be 3.32±0.44cm, 1.72±0.40cm, and 1.61±0.26cm, respectively. The mean geometric diameter was 2.03±0.34cm. The surface area, sphericity, and aspect ratio were calculated to be 12.57cm2, 0.63, and 57.04%, respectively. The proximate composition of jackfruit seed flour revealed that it contained a significant amount of moisture (6.2g%), protein (11.43g%), fat (1.8g%), ash (1.3g%), fibre (2.5g%), carbohydrate (76.8g%), and energy (369 kcal/100g). Mineral analysis revealed that potassium was the most abundant mineral present in the seed flour xvi (750.66mg%), followed by calcium (230mg%), magnesium (153.01mg%), and phosphorous (100.53mg/100 g). Jackfruit seed flour had an iron content of 10.05±0.03 mg/100 g. Copper, zinc, and manganese content were respectively 3.21±0.02 mg/100 g, 1.93±0.01 mg/100 g, and 1.86±0.04 mg/100 g. Total sugar and reducing sugar were estimated to be 1.84% and 1.62%, respectively, and soluble solids to be 30.40Brix. Standardization of value-added products, such as biscuits, bread, cupcakes, doughnuts and muffins, was accomplished by incorporating JSF:RWF in 0:100, 10:90, 15:85, 20:80, 25:75, and 30:70 ratios. The developed JSF:RWF blended value added products were sensory evaluated in terms of colour, texture, taste, and overall acceptability. Sensory evaluation of the developed products was performed with various attributes in four concentrations, namely 10%, 15%, 20%, 25% and 30% when compared to the standard. Sensory evaluation revealed that the developed products were more acceptable up to a level of 10 and 15%, and that they varied significantly across all products. Sensory evaluation of the products revealed that 10%, 15% and 20% jackfruit seed flour incorporation was acceptable. The proximate composition of JSF value added products per 100g ranged from moisture (5.45 - 21.49%), protein (5.45 - 21.49 g), fat (2.91 - 22.05 g), ash (0.72 - 1.48g%), fibre (0.19 - 1.97g%), CHO (50.98 - 69.85g%), energy (331 - 474 K.cal). Among all the products doughnuts has highest protein (11.41g). Total sugar content, reducing sugar content and TSS content (chemical parameters) ranged from 12.31 to 24.84%, 4.3 to 8.56, and 9.4 to 42.00 Brix per 100g, respectively. Doughnuts had the highest protein and fat content among the value-added JSF items, while cupcakes had the highest moisture, ash, total sugars, and reducing sugars, followed by muffins. Bread also had a high carbohydrate, fibre, and TSS content. Biscuits had the lowest moisture content. The most acceptable treatment and control sample were packed in HDPE foil for storage studies. Nutritional analyses of the biscuits were carried out for one month and the results of nutritional analysis showed that, there were significance differences (p<0.05) between 10% JSF and control. The results revealed that there were declining trends in protein, fat, fiber, ash and total sugar and an increasing trend in moisture content of the biscuits. According to the findings of the study, jackfruit seeds are a good source of various nutrients, functional and mineral properties and have enormous potential for jackfruit product development and increasing farm income through entrepreneurship and industrial exploitation of the fruit.
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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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    ThesisItemOpen Access
    GRAIN QUALITY EVALUATION OF IMPROVED BLACK RICE (Oryza sativa L.) GENOTYPES AND ASSESSMENT OF THEIR SUITABILITY FOR PREPARATION OF SOUTH INDIAN FOODS
    (ACHARYA NG RANGA AGRICULTURAL UNIVERSITY, 2023-07-12) VIJAYA SHAMA, PULLAGURA; NIRMALA DEVI, G.
    Black rice is a speciality rice variety with black bran covering the endosperm. Despite being nutrient-dense, it is not widely consumed by people because of a lack of awareness among public and no preference for its colour. In the present study, six improved black rice varieties including Burma black (control), BPT 2841, BPT 2848, BPT 3136, BPT 3137 and BPT 3145 grown in Kharif- 2021 were obtained from the Agricultural Research Station (ARS), Bapatla. These genotypes were investigated for physicochemical, cooking quality, nutraceutical properties, biochemical profile, proximate composition, micronutrients (iron and zinc), glycemic index and correlation among these parameters to identify black rice variety possessing desirable quality and nutritional traits suitable for consumption. Except for the proximate composition of rice genotypes, ANOVA revealed significant differences among all the attributes studied. All the black rice genotypes along with control had desired parameters such as high hulling, milling and high head rice recovery percentage; medium and long kernel length, medium and long slender grain type; long kernel length after cooking; medium kernel elongation ratio; high volume expansion ratio and good water absorption index. In terms of chemical quality, all the rice varieties differed from control by having intermediate amylose content (20-25) and intermediate alkali spreading value (4-5), which give a soft and flaky texture to the cooked rice, which are the important traits to determine the rice quality. The proximate composition does not differ significantly among the rice genotypes. The mean values of moisture, protein, fat, ash, fiber, carbohydrates and energy per 100g of the black rice were noted as 10.78g, 10.08g, 1.95g, 0.91g, 1.16g, 75.14g and 358 kcal. Burma black had the highest total anthocyanin content (30.57 xviii mgC3G/100g), followed by BPT 2841 (26.76 mgC3G/100g). The BPT 2841 recorded the highest total phenol content and total antioxidant activity (238.17 mgGAE/100g and 99.52 mgAAE/100g), followed by control (218.89 mgGAE/100g and 97.52 mgGAE/100g). The phytates and oxalates ranged from 351.38 to 410.36 mg/100g and 2.24 to 5.38 mg/100g; the highest values were recorded in Burma black. The Burma black had the highest values for moisture, protein, fat, ash and fiber, followed by BPT 2841, BPT 2848, BPT 3137, BPT 3136 and BPT 3145. Burma black had medium iron and zinc (1.55 mg/100g and 2.05 mg/100g). The black rice genotypes such as BPT 2841, BPT 2848 and BPT 3136 were categorized as medium iron rice varieties. BPT 2848 was categorized under low glycemic index variety; the remaining rice genotypes and control were classified under medium glycemic index varieties (56-69). Correlation studies revealed a significant positive association among the parameters such as hulling with head rice recovery; thousand grain weight with kernel length and kernel breadth; kernel length after cooking with kernel breadth after cooking, alkali spreading value with gel consistency, water uptake and Iron; kernel elongation ratio with L/B ratio; total phenol content with total anthocyanin content, total antioxidant activity and protein; carbohydrate with volume expansion ratio, bulk density, water solubility index and energy; iron with zinc and ash; fat with energy. Glycemic index showed a non-significant negative correlation with amylose, carbohydrates and energy. Selection of these significantly correlated characters will improve the overall quality of the genotypes. The suitability of black rice for product development was evaluated for traditional foods like payasam and vadiyalu; baked products like cake; extruded products like vermicelli using the nine point hedonic rating scale. The highest overall acceptability was scored in payasam and cake by BPT 2848 (8.80 and 8.92), in vadiyalu by BPT 3137 (8.72) and in vermicelli by BPT 3136 (8.76). The payasam and cakes of all black rice genotypes were displayed similar values compared to the control. However the vadiyalu and vermicelli made from Burma black (control) scored the lowest in terms of sensory score since the cooked foods became mushy and sticky due to its low amylose content. So, Burma black is not suitable for products like vadiyalu and vermicelli. The highly accepted samples of vermicelli and vadiyalu were assessed with control and white rice products for shelf-life study (30 days), which revealed that all samples were suitable for consumption, since the sensory and nutritional parameters remain unchanged. On comparison with control, the black rice genotypes had varied traits such as intermediate amylose and alkali spreading values, whereas all the biochemical quality profile, nutritional parameters and glycemic index showed similar trends. So, the black rice genotypes would be preferred over the control for desired eating quality and value added products. In addition to the desired quality characteristics, it had a low and medium glycemic index, antioxidant properties, a high protein content, and a high and medium iron and zinc content. The daily consumption of black rice could reduce several non communicable diseases like diabetes and cancer due to the presence of phytochemicals. Hence, it may be possible to achieve nationwide sustainable nutritional security by including black rice in people's regular meals.
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    ThesisItemOpen Access
    PHYSICOCHEMICAL, PHYTOCHEMICAL AND ANTIOXIDANT PROPERTIES OF VALUE ADDED GUAVA (Psidium Guajava) PRODUCTS
    (ACHARYA NG RANGA AGRICULTURAL UNIVERSITY, 2023-07-12) MANJUSHA, PADAMATI; LAKSHMI, K.
    Fruits are rich source of essential vitamins and minerals, high in dietary fibre and provides a wide range of health boosting antioxidants such as phenols and flavonoids. Inclusion of fruits in diet can prevent a risk of heart diseases, cancer, diabetes etc. Guava fruit is a concentrated source of vitamin C, antioxidants, unsaturated fatty acids, dietary fibre etc. It is enriched with high amounts of vitamins and sufficient quantity of minerals. The present study was aimed to standardize the process for preparation of value added guava products and to analyze the sensory parameters, nutritional parameters, physicochemical properties, phytochemical properties and antioxidant activity of developed value added guava products. Guava pulp was prepared and nutrient analysis of processed guava pulp was done by using standard analytical techniques. In this study, standard formulations (SF) of different value added guava products such as jam (coded as JSF), toffee (TSF), nectar (NSF), squash (SSF) and ice-cream (ICSF) were processed and prepared. Marmalades (M) were prepared using guava pulp and orange pulpy juice in the ratios of 25:75 (coded as MF1), 50:50 (MF2) and 75:25 (MF3) respectively. Different proportions of RTS beverages (RTSB) were prepared - guava pulp as 20% (RTSBF1), 30% (RTSBF2) and 40% (RTSBF3). Dehydrated slices (DS) were prepared into two different formulations i.e., without peel (DSF1) and with peel (DSF2). Various additional ingredients such as orange juice, orange peel, sugar, condensed milk, glucose, butter, cream, pectin, citric acid, stabilizer, food color, SB and KMS powder were added. Thus 13 types of value added guava products were standardized. These 13 standardized value added guava products were subjected to organoleptic evaluation using hedonic rating scale and results revealed high acceptability for standard formulations of jam, toffee, nectar, squash, ice-cream, formulation 2 of marmalade, formulation 3 of RTS beverage and formulation 2 of dehydrated slices. The highly accepted value added guava products were taken for estimating nutritional, physicochemical, phytochemical parameters and antioxidant activity. xvii The protein, fat and fibre contents of all value added guava products per 100 g ranged from 0.76 - 5.16 g, 0.16 - 11.32 g and 1.52 - 10.13 g respectively. Among all variations, RTS beverage has low calorific value (43 K.cal). The TSS, acidity and ascorbic acid content (physicochemical parameters) of all value added guava products per 100 g ranged from 14 - 68 ºBrix, 0.28 - 1.51 per cent and 17.5 - 115 mg/100g respectively. The TPC and TFC (phytochemical parameters) of all value added guava products per 100 g ranged from 232 - 3457 mg of GAE/100g and 860 - 2774 mg of CE/100g respectively. Total antioxidant activity (TAA) of all value added guava products per 100 g were differed from 75.93 - 867.59 μg/100g. Among the value added guava products, jam had high protein, fibre content and TSS value; toffee had high fat, titrable acidity and calories; ice-cream had high ascorbic acid; dehydrated slices had high phenolic, flavonoid content and marmalade had high antioxidant activity. Antioxidants in processed products can fight against free radicals by exerting antioxidant defense mechanism that protects from various diseases. It was concluded that the guava is rich in nutrients and processed guava pulp has a potential in preparation of value added products. The prepared value added guava products can be preserved and consumed in irrespective of their availability and has high nutritive content, high phenolics, flavonoids, ascorbic acid content and antioxidant activity rather than the regular products.