Browsing by Author "Anitha Chandran, C"
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ThesisItem Open Access Development and quality evaluation of fruit spreads from avocado (Persea americana Mill.)(Department of Community Science, College of Agriculture, Vellayani, 2019) Meera, M V; KAU; Anitha Chandran, CThesisItem Open Access Impact assessment of integrated child development services (ICDS) programme on nutritional status of children at Trivandrum district(Department of Community Science, College of Agriculture, Vellayani, 2020) Abhina, B; KAU; Anitha Chandran, CThe project entitled “Impact Assessment of Integrated Child Development Services (ICDS) programme on nutritional status of children at Trivandrum district” was carried out at the Department of Community Science, during 2018-2020. The objective of the research was to study the impact of ICDS programme on Nutritional Status of children attending Anganwadi Centres and to study the effect of Knowledge, Attitude and Practice of Anganwadi staff on nutritional outcome of children. The study was conducted among 90 children in the age group of 2-6 years attending the anganwadies and 25 anganwadi workers and helpers working under the anganwadies. Children in the study population attending anganwadies were classified into 5 age groups under the heading male and female. 35% of the children in the age group of 24-36 months were male children and 32% were female children. In the 37-48 age group 28% were male children and 34% were female children. 28% male children and 34% of female children were included under the age group 49-60 months. In the category of above 60 months that is 5 years only male children were there (9%). Birth weight of children were collected from their mothers and found that 11.6% of male children and 13% of female children in the study population were having a lower birth weight i.e. less than 2500gm. Majority of children (48.88%) were from the families having a monthly income of less than or equal to 20,000. Food consumption pattern of the beneficiaries were assessed through the collection of details on the food consumption pattern, frequency of having different food items and the meal timing. 4.4% of the children were vegetarians. Food intake of anganwadi children were found through 24 hour recall method and the nutrients present in their diets were calculated using the Indian food composition table of NIN (2017). The mean intake of children in the age group of 1-3 years are having the required RDA. Protein intake is also more than RDA requirements. But their mean intake shows a serious deficiency in the intake of Vitamin A in their diet. Iron requirement is also less than actual RDA needs. The intake of calorie of children in the age group of 4-6 years from the diet were less than the actual requirements. The diet was found to be deficient in Vitamin A and Iron. Anthropometric measurements such as weight, height, skin fold thickness, mid upper arm circumference, head circumference, chest circumference, waist circumference and hip circumference of the anganwadi children was collected. More than 80% anganwadi children are having their required weight and height standards. Head circumference was greater than chest circumference for 7% of children. 52 % of children were having lesser percentile values of BMI than their actual standards. 30% of children have skin fold thickness less than 10 mm. Clinical deficiency symptoms like teeth caries, dry skin, pigmentations in skin and anorexia were found among 4.4%, 2.2%,2.2% and 5.6% respectively among anganwadi children. Nutritional Status Index of children were calculated. 49% of children were having NSI values above the mean value. Nutrition status index of children were correlated with the variables and found that there is strong correlation between Skin fold thickness (.77), Mid Upper Arm Circumference (.73), Waist Circumference (.76) and Head Circumference (.74). Knowledge, attitude and practice of anganwadi workers and anganwadi helpers were assessed through structured questionnaire. Scores were given according to their answers. Association of KAP of anganwadi helper and worker were correlated and found that there is no significant difference between the knowledge of anganwadi worker and helper. Anganwadi workers score were more than anganwadi helpers in their attitude and practice score. Children in the angnawadi with greater knowledge have better nutritional status than others. Angawadies having lesser number of children are getting more attention than those with more number of children. Findings of the study indicates that Anganwadi workers and mothers should be made aware of the nutritional needs and its significance among children. Knowledge of AWW and AWH should be improved to increase the nutritional status of children by providing better training programmes. Nutrition should be given more importance than preschool education in anganwadies. Children should be provided with better infrastructure facilities for their overall development especially the study kits. Kitchen garden shall be maintained by all anganwadies in order to make the required vegetables in the anganwadi itself. A nation’s children are its supremely important asset and the nation’s future lies in their proper development. An investment in children is needed an investment in the Nation’s Future. A healthy and educated child of today is the active and intelligent child of tomorrow. So they should be well-nourishedThesisItem Open Access Profiling bioactive compounds in avocado (Persea americana Mill.) cultivars and freeze dried fruit powders and investigating its potential in Cancer cell lines(Department of Community Science, College of Agriculture, Vellayani, 2019) Archana, L; KAU; Anitha Chandran, CThe research work entitled “Profiling bioactive compounds in avocado (Persea americana Mill.) cultivars and freeze dried fruit powders, and investigating its potential in cancer cell lines.” was conducted at College Of Agriculture, Vellayani during 2017-2019, with the objectives to ascertain bioactive compounds in fresh fruits and freeze dried powders of avocado (Persea americana Mill.) cultivars and to investigate anti proliferation activities of freeze dried powder in cancer cell lines. Four cultivars selected for the study were Pollock, Kallar Round, Purple Hybrid and Fuerte. Quantitative estimation of phytochemicals showed that, glutathione content of fresh avocado fruits was in the range of 15.3mg/100g-18.3 mg/100g and was found to be higher in the cultivar Pollock (18.33mg/100g) and which was on par with Fuerte (18.13mg/100g). Folic acid, vitamin E, total carotenoids and total phenol content were observed in fresh fruits of avocado cultivars to be in the range of 79.30mg/100g-80.33mg/100g, 2.04 -2.52mg/100g, 2.55/100g-2.94mg/100g, and 12.24mg/100g -13.84mg/100g respectively. The Cultivar Pollock recorded highest content of folic acid (18.33mg/100g), vitamin E (2.52mg/100g), total carotenoids (2.94mg/100g) and total phenol (13.84mg/100g).Vitamin K and total phytosterols present in the four cultivars were in the range of 0.013mg/100g-0.019mg/100g and 62.30mg/100g-68.60mg/100g respectively. Lutein content was found to be more in the cultivar Fuerte (0.206mg/100g). Purple Hybrid was found to be superior in the case of total flavonoid content (21.07mg/100g). Mineral analysis of fresh fruits of avocado cultivars revealed that iron content was found to be higher in Fuerte (0.403mg/100g). Calcium, sodium, potassium, magnesium, zinc and selenium contents were found to be more in Pollock (9.3mg/100g, 6.12mg/100g, 394.47 mg/100g, 22.20mg/100g, 0.473mg/100g and 0.500μg/100g respectively). The cultivars Pollock and Fuerte contained the same amount of copper (0.146mg). Phosphorus content was found to be almost the same in all the four cultivars noted in the range of 32.13/100g-34.90mg/100g. In the case of total antioxidant activity in fresh avocado cultivars, Pollock was found to be superior (234.50mg/100g) and was found to have no significant difference with Purple hybrid (230.66mg). The findings revealed that the cultivar Purple Hybrid had the highest DPPH radical scavenging activity with an IC50 value of 34.03µg/ml. Higher Hydroxyl radical scavenging activity was noted in the in the cultivar Kallar Round (27.03µg/ml) and the lowest Hydroxyl radical scavenging activity was observed in the cultivar Pollock (38.86µg/ml). Super oxide radical scavenging activity (IC50) was observed to be higher in the cultivar Kallar Round (12.12µg/ml). Estimation of phytochemicals in freeze dried powders showed more glutathione content in Pollock (45.50mg/100g). Folic acid, vitamin K and lutein content in freeze dried form of the four avocado cultivars ranged from 180.70mg/100g-197.90mg/100g, 0.179mg/100g-0.185mg, and 0.423mg/100g0.503mg/100g respectively. Total phytosterols was found to be more in Kallar Round (173.80mg/100g) and Total flavonoid content was found higher in Pollock (45.27mg/100g) and Purple Hybrid (45mg/100g).The carotenoid content was observed higher in the cultivar Pollock (8.15mg/100g) and which was found to be on par with Purple Hybrid (8.07mg/100g). Mineral estimation in the freeze dried form of avocados highlighted the iron content to be higher in Fuerte (2.87mg/100g). Calcium content was in the range of 104mg/100g-142.5mg/100g and was found to be higher for Purple Hybrid and lower for Pollock. Sodium content was found to be higher in Purple Hybrid (14.40mg/100g). Phosphorus and Magnesium contents were found to be more in Pollock (76.07mg/100g and 42.13mg/100g respectively). Potassium content was found to be superior in Purple Hybrid (623mg/100g) and was on par with Pollock (622.76mg/100g) and Kallar Round (618.76mg/100g). Zinc content was found to be higher in the cultivar Kallar Round (4.66mg/100g) and less in Fuerte (2.11mg/100g). Copper and selenium contents were found to be almost same in all the four cultivars and in the range of 3mg/100g-3.23mg/100g and 8.07µg/100g-8.90μg/100g respectively. Total antioxidant activity was observed to be superior in the freeze dried powder of the cultivar Pollock (461.90mg/100g) and possessed no significant difference with Purple hybrid (460.33mg/100g). The findings revealed that the cultivar Purple hybrid had the highest DPPH radical scavenging activity with an IC50 value of 90.80µg/ml. Regarding the IC50 values for hydroxyl radical scavenging activity of freeze dried avocado cultivars, highest activity was noted in the freeze dried powder of Fuerte (69.25µg/ml). Lowest activity was observed in the freeze dried powder of Pollock (86.60µg/ml). Super oxide Radical Scavenging Activity (IC50) was observed higher in the freeze dried powder of Fuerte (24.47µg/ml). Based on the assessment of phytochemicals, minerals and antioxidant activities in fresh and freeze dried avocado powder, Pollock was found to be the superior cultivar. Hence freeze dried fruit powder of the cultivar Pollock was selected for cell line study. Cytotoxicity of freeze dried powder of Pollock was estimated by MTT assay on Human colon cancer cells (HCT 116). Assay was done with different concentrations of avocado extract (10μg, 20μg, 50μg, 100μg, and 200μg). Growth inhibition noted were, 27 %, 30 %, 33%, 45 %, and 71 % for 10 μg, 20 μg, 50 μg, 100 μg and 200 μg respectively. Percentage of viable cell decreased with increase in extract concentration while percentage cytotoxicity increased with increase in concentration of avocado extract. 50 % growth inhibition (GI50) of cancer cells were shown at 120μg/ml of fruit extract. 29 percent of cells were found to be viable after exposure of extract (200μg). Recordings of the present study revealed that avocado fruit contains many bioactive components such as glutathione, folic Acid, vitamin K, vitamin E, lutein, carotenoids, phenols, phytosterols, and flavonoids which possessed potent antioxidant activities. Among the fresh and freeze dried form of avocado cultivars, Pollock was found to be superior and had noticeable anti-carcinogenic properties Findings of the present study add to the growing evidence, supporting the promising role of avocado fruit as an anti-cancer agent. Therefore, avocado fruit may represent a valuable therapeutic fruit for the treatment of cancer.ThesisItem Open Access Quality analysis of papaya (Carica Papaya L.) varieties and product development(Department of Home Science, College of Agriculture, Vellayani, 2000) Anitha Chandran, C; KAU; Soffi, CheriyanThe present study entitled "Quality analysis of papaya (Carica papaya L.) varieties and product development" was undertaken with an objective to evaluate the quality of papaya based on physical, chemical and organoleptic characteristics, so as to identify the most suitable papaya varieties for the development of papaya based products. The study also aimed at selecting the best proportion for papaya jelly by standardising at three different fruit extract - sugar proportions viz. 1:1, 4:3 and 2:1 using the selected superior varieties of papaya. Ten desert varieties of papaya fruits viz., Waimanalo, Pusa Dwarf, Pusa Giant, Pusa Majesty, Pu s a Delicious, Coorg Honeydew, Washington, Malaysian Long, Exotic collection - 100091 and Exotic collection - 100060 were selected for the study. Study on the physical characteristics of the fruits revealed that Malaysian Long occupied the superior position for fruit length followed by the varieties Waimanalo, Pusa Delicious and Washington. Coorg Honeydew was recorded as the heaviest fruit followed by Pusa Delicious. Mean wh i 1 e both f r u i t weight and frui t length was minimum for the two exotic varieties. It was identified that the papaya variety Waimanalo was the best fruit in thickness of pericarp followed " by the varieties Pusa Delicious and Washington. Papaya fruits of Pusa Dwarf, Pusa Majesty, Malaysian Long and Washington were thin skinned frui ts. The variety Exotic collection - 100060 was noticed to be having the least cavity width followed by the varieties Malaysian Long, Washington and Exotic collection - 100091. Data proved that Exotic collection - 100060 was the fruit carrying the minimum skin wastage followed by Pusa Giant, Pusa Dwarf and Coorg Honeydew. In the case of seed wastage Pu s a Delicious, Washington and Malaysian Long were varieties that observed the minimum levels. Among the ten varieties studied Coorg Honeydew possessed a remarkably high flesh weight followed by the variety Pusa Delicious. 0emical analysis revealed that the variety Washington exhibited a superior position for total sugar content followed by Pusa Delicious and Coorg Honeydew. It was found that the variety Pusa Dwarf occupied a lower level of reducing sugar followed by the varieties Waimanalo and Pus a Majesty while the highest content was for the variety Washington. The f r u i ts of Coorg Honeydew and Waimanalo were identified to have the highest non reducing sugar content. Among the ten varieties analysed fruits of Washington, Pusa Delicious and Coorg Honeydew recorded the higher levels of total soluble solid content. Of the varieties studied Waimanalo was found to have the maximum moisture content and the minimum level of water content was recorded by variety Pusa Delicious. Papaya fruits of Malaysian Long, Pusa Dwarf and Pusa Giant possessed higher acidity level and showed -, a correspondingly lower pH valu~ It was evidenced that, highest vitamin-C level was observed in the variety Pusa Delicious followed by the varieties Pusa Majesty, Exotic collection - 100091 and Washington. The variety Pusa Delicious exhibited a high level I of p-carotene followed by the varieties Exotic collection 100060 and Exotic collection - 100091. Observa t i on on fibre content of different papaya varieties showed that the two Exotic varieties were having the minimum fibre level followed by the varieties Pu s a Majesty, Waimanalo and Pusa Delicious, while Malaysian Long recorded the maximum fibre content. Papaya fruits of Pusa Delicious was found superior in pectin content followed by Malaysian Long, Washington and Coorg Honeydew. Analytical data of mineral composition indicated that fruits of Pu s a Giant, Washington, Exotic collection - 100091 and Waimanalo were high calcium varieties. Pusa Majesty recorded maximum sodium content followed by the varieties Coorg Honeydew and Malaysian Long. Among the varieties studied both the Exotic varieties were identified for its higher potassium level and was closely followed by Washington and Pusa Delicious. It was found that the variety Pu s a Delicious possessed a distinguishly high phosphorus content followed by the Exotic varieties and Washington. Fruits of Exotic collection - 100091, Pusa Majesty and Washington were composed of the higher per cent total mineral composition. Sensory evaluation studies on various quality param~ters evidenced that the varieties Washington, Pusa Dwarf and Pusa Majesty carried the best eye appeal. It is clearly observed that the papaya fruits of Pusa Delicious and Washington were superior for their flavour profile, so also in their taste performance along with Coorg Honeydew. The varieties Pu s a Dwarf, Pu s a Majesty and Washington were more attractive in colour than the other varieties. Considering the texture of the fruit Pu s a Delicious, Coorg Honeydew and Washington were the varieties that were highly preferred. Sweetness of the varieties Pusa Delicious, Coorg Honeydew and Washington were highly appreciated than the rest of the varieties studied. Based on the chemical organoleptic and the most important physical characteristic viz, edible portion weight were s ub je c t e d to discriminant function analysis for the selection of two superior fruits for product development. The screened varieties Coorg Honeydew and Pusa Delicious were used for the development of jelly using different fruit extract sugar ratios viz. 1:1, 4:3 and 2:1. Organoleptic evaluation of jelly disclosed that there was no• significant difference in sensory quality of jelly between the two varieties Coorg Honeydew and Pusa Delicious. All the quality parameters except colour maintained remarkably superior for the jelly sample standardised with equal amount of extract - sugar ratio (1:1). The organoleptic qualities of jelly prepared with 4:3 (P2) ratio remained satisfactory while the sample with fruit extract sugar ratio 2:1 (P3) could not form a judicious combination for the formulation of good quality jelly except for its good performance in colour. ~emical analysis of the jelly revealed that a varietal variation was observed in jelly samples with respect to chemical characters like pH, total sugar and reducing sugar content. The jelly prepared with an equal amount of extract and sugar 1: 1 (Pl) remained at a higher level in most of the chemical attributes, the ratio 4:3 (P2) was found more or less agreeable in chemical composition, whereas the 2:1 ratio (P3) presented the comparably lower grade with respect to chemical parameters tested. It was observed that pH, total soluble solids. total sugar and reducing sugar increased with an increase in the sugar proportion. • '" But acidity level decreased with a rise in the proportion of sugar) Data on the end point temperature of jelly indicated that the sample prepared wi th an equal amount of extract and sugar (1:1) recorded a higher temperature for setting than the other treatments (4:3 and 2:1). The jelly developed using 1: 1 proportion of extract and sugar was positioned well above the PPO specifications. Proportion 4:3 (P2) could attain an almost satisfactory level specified by the PPG, whereas the total soluble solid content of jelly with the proportion 2:1 (P3) remained below the level specified by the FPO. The cost of papaya jelly standardised with equal amount of extract - sugar ratio (1:1) was slightly higher than the other two combinations. A comparison of the price of jelly available in the market with the cost of papaya jelly standardised in this study revealed that the market price was three fold higher compared to the cost incurred for the production of papaya jelly in this study. The study highlighted that screening suitable papaya varieties for product development not only enhance the quality of the product but also results in better commercial utilization of this fruits.ThesisItem Open Access Quality evaluation of avocado (Persea americana) cultivars and suitability of fruit powder for culinary preparations(Department of Community Science, College of Agriculture Vellayani, 2018) Subha, S Nair; KAU; Anitha Chandran, CThe objective framed for this study was, to check the quality parameters of ripe fruits of avocado cultivars (Persea americana) and to develop fruit powder and to test its suitability for culinary preparations. Cultivars selected for the study are Kallar round, Purple hybrid, Pollock and Fuerte which were collected from Regional Agricultural Research Station, Kerala Agricultural University, Ambalavayal. The study was conducted as three experiments. On experiment – I, quality parameters of selected avocado cultivars were ascertained. The results revealed that, the four avocado cultivars had significant difference at 5% level in physical characteristics. Pollock had shown highest fruit length (17.00cm), fruit weight (435.20g), seed length (7.20cm), skin waste (35.93g) and seed weight (50.37g). The highest skin thickness (0.17cm) and cavity length (7.50cm) was noted in Purple hybrid. The pulp yield (86.20g) was found higher in the cv. Kallar round. Nutritional and chemical composition studies were significant at 5% level. Proximate composition studies had shown that the cultivar Pollock showed highest Carbohydrate (7.40/100g), protein (1.32/100g), total fat (20.2g/100g), and dietary fibre (1.43g/100g). Phytochemical studies of four avocado cultivars shown that total phenolic content (3.63mg/100g), total antioxidant activity (480mg/100g of ascorbic acid), total sugar(4.01g/100g), were found higher in Pollock whereas reducing sugar found higher in Kallar round (3.82g/100g).The higher amount of vitamin C (3.25mg/100g), Peroxide value (4mEq/Kg) were observed in Fuerte. Total mineral content was on par in Purple hybrid and Pollock and the iron content (0.6mg) was higher in purple hybrid. The calcium content among the avocado cultivars seemed non -significant at 5% level. The sodium content found higher in the cultivar Pollock (0.80mg/100g) whereas potassium found higher in the cultivar Fuerte (525mg/100g). Pollock and Purple Hybrid showed complete spoilage on 5th day, Furte on 6th day and kallar round completely spoiled on 7th day when stored at room temperature. Experiment II - The cv. purple hybrid which was popular among the avocado farmers of Wayanad District were selected for fruit powder development using freeze drying technique. The steps adopted for the freeze drying process includes ripened fruits were washed cut and pulped and placed in trays, the detailed process of freeze drying included primary freezing, drying in vacuum, grinding and weighing and Packing under vacuum. Colour of the powder was green to purple, yield ratio was 96.50, water absorption index 3.2 %, bulk density 0.285 kg/m3 and rehydration ratio was 0.75. Moisture content of the fruit powder was 4% and fat content was found to be 52g/100g. All the nutrients were found to be doubled in freeze dried powder when compared to the fresh fruits. The total phenolic content (7.66mg/100g) was higher in powder than the fresh fruits, which is responsible for bitterness in the powder. Shelf life studies conducted in fruit powder showed no incidence of microbial growth up to a period of three months, packed in aluminium pouches and stored under refrigerated conditions. Variation in acidity, moisture and peroxide value was observed. On Experiment – III, two culinary preparations, instant soup and milk shake were standardized using fresh avocado pulp and freeze dried avocado powder independently. Different proportions of fresh pulp T1 (10g), T2 (20g), T3 (30g), T4 (40g) and T5 (50g) was used for the standardization of milkshake and soup. Milkshake and soup using fruit powder in the proportion T1 (10g), T2 (20g), T3 (30g), T4 (40g) and T5 (50g) with added adjuncts were standardized and the best proportions were hedonically rated by using selected panel members. Sensory evaluation highlighted, adding 50g of avocado fruit pulp to other ingredients, was found to be outstanding for the preparation of fresh milkshake and soup, whereas 10g of fruit powder found to be excellent for the development of milkshake and soup. Culinary preparations viz., avocado milkshake and soup, utilizing fresh and powder were prepared using the selected combination. Standardization of milkshake was carried out with avocado pulp 50g (T1control) with sugar (10g) and milk (100 ml). Various combinations T2 –Banana (50g), T3- dates (50g), T4-nuts (25g) and T5-badam (25g) were tried out for selecting the best blend. The sensory evaluation of fresh avocado milkshake shown that T4 was selected as the best blend and it is on par with T3 at 5 % level. Standardization of milk shake using avocado powder 10g (T1-control) with sugar (10g) and milk (100 ml). Various combinations T2 –Banana (50g), T3- dates (50g), T4-nuts (25g) and T5-badam (25g) were added and studied for their acceptability. The sensory evaluation of avocado powder milkshake shown that T5 was selected as the best combination. This is significantly different from T1 and T2 at 5 % level. Fresh avocado soup and powder soup were prepared with proportions 50g and 10g respectively. Corn flour (20g), garlic (10g), onion (10g), carrot (10g), tomato (10g), milk (100ml) was used as base for all the combinations. Various combinations viz., T1- control, T2- ginger, T3- pepper powder, T4- mint leaves and T5- mushroom were standardized. The sensory evaluation of fresh avocado soup shown that T5 was the best combination whereas in avocado powder soup T1 was selected as the best combination. In fresh avocado soup T5 is significantly different from T1 and T2 and on-par with T3 and T4 at 5 % level whereas in avocado powder soup T3 was selected as the best combination in which T4 and T5 was on par with T3 at 5 % level. On physical characteristics and nutritional characteristics the best cultivar selected was Pollock. While on reviewing the keeping qualities the cultivar Kallar round reported the lengthy shelf life period than the other cultivar. On processing point of view the cultivar were selected based on popularity and scores obtained in sensory evaluation. The study “Quality evaluation of Avocado (Persea americana) cultivars and suitability of fruit powder for culinary preparations” revealed that all the four cultivars are in excellent quality and sensory parameters. Freeze dried powder has excellent nutritive value and extended shelf-life period, which can be exploited for making different products. The powder can be utilized by processing industries, which also reduce fruit wastage, improves cultivation and add revenue to farming communities. Future research works could be concentrated on development of therapeutic nutraceuticals from avocado for different life style disorders.