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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: Processing and Food Engineering × Author: SRAVANI, M × Start date: 2018 × Thesis Type: M.Tech. ×
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    ThesisItemOpen Access
    EVALUATION OF PEANUT VARIETIES FOR BUTTER PRODUCTION
    (2021-09-07) SRAVANI, M; SREENIVASULA REDDY, B.
    Four popular peanut varieties namely TAG24, Kadiri-6 (K6), Kadiri-9 (K9), and Kadiri-Harithandra (KH) were chosen to evaluate for their suitability in order to produce quality peanut butter. The triplicated samples of each peanut variety were collected from source immediately after harvesting. The samples were dried to the safe storage moisture content and used in the experiments as and when needed. The physical properties such as size, shape, bulk density, true density, and 100 pods/kernels mass were determined following the standard procedures. The average GMD values of peanut pods ranged from 14.91 mm (K9) to 16.61 (KH).The average sphericity values of peanut pods in this study ranged from 0.56 to 0.63. The K6 variety has the minimum sphericity value of 0.56, whereas the K9 & KH have the maximum value of 0.63.The average 100 pods weight ranged from 98.42 g (K9) to 112.76 g (K6). The 100 pods mass of whole pods for four different varieties are significantly different. The bulk density of peanut pods ranged from 232.7 kg/m3 (K9) to 289.0 kg/m3 (K6). The bulk density values of peanut pods are different for different varieties. The porosity values for peanut pods varied from 37.89% (KH) to 47.32% (TAG 24). Whereas for kernels, the highest GMD value of 10.57 mm was recorded for the KH variety and the lowest GMD value of 9.3 mm was found for the K6 variety. Peanut kernels of K9 variety has higher sphericity value of 0.78 and K6 has the lower sphericity value of 0.71 among all the four peanut varieties. The average 100 kernels mass ranged from 46.23 g (TAG 24) to 56.34 g (K9).The bulk density of peanut kernels ranged from 583.4 kg/m3(K9) to 611.9 kg/m3 (K6). However, the bulk density values of peanut kernels are not significantly different for different varieties. The true density values of peanut kernels ranged from 1020.4 kg/m3 (K6) to 1052.0 kg/m3 (TAG 24). The porosity values for peanut kernels are ranged from 40.06% (K6) to 43.64% (TAG 24), however they are not significantly different. xiii Proximate composition namely moisture content, ash content, protein content, and oil content of peanut kernels of four chosen varieties was determined. The maximum initial moisture contents of peanut pods that were used in the experimentation was 8.08% d.b. Among all the varieties, KH variety had the lowest ash content of 2.18 followed by K9, TAG 24, and K6 varieties. The protein content of kernels of peanut varieties varied between 15.54% for KH and 22.57% for TAG 24. The oil content of selected peanut varieties was varied between 45.36% (K9) to 48.22% (KH). Mass of kernel’s skins and colour values of kernels before and after roasting were determined. Peanut skins mass per kg of kernels ranged from 28.22 g (K6) to 34.37 g (KH) for the studied peanut varieties. The total difference in the colour (ΔE) with reference to the unroasted kernels and after roasting was calculated, whose value ranged from 3.18 (K9) to 10.54 (TAG 24). The peanut butter was produced following the standard preparation method. The quality of the peanut butter was evaluated through instrumental and sensory methods. Instrumental parameters such as colour, viscosity, and textural parameters (adhesiveness and firmness) for four peanut butter during storage from zeroth day to 28th day were measured. KH has the highest viscosity values and the K9 has the lowest. TAG 24 and K6 have the similar viscosity values. The viscosity values of peanut butter of all the varieties did not change during the storage from zeroth day to the 28thday. Viscosity values of peanut butter were found to be dependent on the peanut variety, but no change in the values during the storage period. The force of adhesiveness was significantly different for the peanut butters prepared from the selected varieties of groundnut. The butter prepared from TAG 24 variety of groundnut recorded the lowest adhesive force required for cone penetration and withdrawal when compared with the butter prepared from K6, K9 and KH varieties of groundnut. Darkening of peanut butter was observed as a function of day with significant decreases in L-values (lightness) being observed after 28 days. Among all the varieties, K9 exhibited the highest L* value, followed by TAG 24, KH, and K6. Among the four selected peanut varieties, TAG 24 and KH scored almost equal considering all the scores from zeroth day to 28th day of testing, followed by K6 and K9. The sensory scores were in accordance with the measured instrumental parameters. From the above results, it can be derived that the TAG 24 and KH are the better performers among the four studied varieties with respective to their suitability for peanut butter production. Between the TAG 24 and KH, KH has exhibited the highest viscosity values than that of the TAG 24 which is not desirable. Hence, the best out of the best in terms of suitability for peanut butter production from the present study is TAG 24. Keywords: Peanuts, Physical properties, Proximate composition, Peanut butter, Quality parameters, Sensory evaluation and storage studies.