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Open Access
Food and nutrition security of paddy cultivators of Kalliyoor panchayat
(College of Agriculture, Vellayani, 2011) Naziya, Latheef; KAU; Rajani, M
The present study was carried out at Kalliyoor Panchayat, an adopted village of College of Agriculture, Vellayani. Hundred paddy cultivators from the selected four “Padashekharam Samitis” drawn at random were the main sample. From the hundred families, thirty women were selected as the micro sample and their nutritional status were assessed since the women are the key indicators of food adequacy at household level. The study focused on the importance of food security among the paddy cultivators and thereby assuring nutrition security among them. Findings revealed that the paddy cultivators, though the producers of food grains were not enjoying food security. The objective of the study is to assess the household food and nutrition security of selected paddy cultivators in terms of food availability and its utilization. The outcome of food security can be taken to be the nutritional status of the individuals, with the understanding that food intake is the basic factor and a number of non food factors such as sanitation, access to clean drinking water, access to health care facilities also determine food and nutrition security. Tools were constructed to ascertain the socio-economic status and personal characteristics of the respondents. Monthly expenditure on different food items were observed by purchase inventory. Food frequency, food consumption pattern and food habits of the family were studied with the help of diet survey. For the micro sample, anthropometric measurements, biochemical estimation, clinical assessment, one-day weighment survey were executed. All the respondents in the study reported the use of leased in land for cultivation. It was found that tapioca, rice and fish were most commonly consumed foods. Majority of the respondents substituted gruels instead of rice. The consumption of fruits was very low or rare. Majority of the respondents belonged to SC/ST groups and they took small loans from money lenders. The food availability and accessibility data is collected through food purchase inventory survey of one month duration, which revealed that majority of respondents were not purchasing or procuring enough food needed to meet their requirement based on the recommended allowance for a balanced diet as suggested by ICMR. As far as the micro sample is considered, it was found that their diet did not meet the RDA. Their diet lacked macro as well as micro nutrients. The results of the study reveals that based on the food security indicators (modified version of Chung et.al), only 9% were food secure, 16% moderately food secure and 75% food insecure. The data collected from micro sample denoted that only 10% women were food secure, 73% moderately food secure and 17% food insecure. Therefore it can be concluded that majority of the respondents falls in the food insecure group indicating a considerable percentage execute inappropriate coping mechanisms to be food secure with the available resources.
Open Access
Optimisation of process variables for value added pumpkin (cucurbita moschata poir.) products.
(College of Horticulture, Vellanikkara, 2011) Shabina, B; KAU; Suman, K T
The present study entitled “Optimisation of process variables for value added pumpkin (Cucurbita moschata Poir.) products” was undertaken to standardise the process variables for value added dehydrated products of pumpkin such as sweet and salted flakes and ready to use custard powder. The study also aimed to evaluate the nutritional and organoleptic qualities and shelf life of the products. The percentage of weight loss, solid gain and water loss increased gradually in dehydrated sweet and salted flakes with increase in concentration of the solute upto four hours of soaking. Fluctuations in the above mentioned parameters were noticed in the fifth and sixth hours of soaking. In sweet flakes, maximum sucrose gain was noticed in flakes prepared from pumpkin slices soaked in 60 per cent sugar solution. The salted flakes prepared using 15 per cent salt solution had the highest percentage of salt gain. The organoleptic qualities of dehydrated sweet and salted flakes and custard were evaluated. Sweet flakes prepared from pumpkin slices soaked in 60 per cent sugar solution containing 0.3 to 0.4 per cent citric acid had maximum mean scores of above 8.00 for different quality attributes. The mean scores for different oragnoleptic qualities of salted flakes was found to be high in flakes prepared by soaking in three per cent salt solution containing 0.3 per cent citric acid for one hour. Among seven treatments tried, custard prepared from custard powder having 5 to 20 per cent pumpkin and 15 to 30 per cent corn flour had maximum mean scores for different quality attributes. Sweet flakes prepared from pumpkin slices soaked in 60 per cent sugar and 0.3 per cent citric acid solution for two hours and salted flakes prepared from pumpkin slices soaked in three per cent salt solution containing 0.3 per cent citric acid for one hour were selected as the most acceptable treatments. For the preparation of ready to use custard powder, the treatment having 10 per cent pumpkin powder and 25 per cent corn flour was selected as the most acceptable one. The selected custard powder was evaluated for various physical qualities. The custard powder was freely flowing without any lumps even after three months of storage. Bulk density of the product was found to be constant (0.72g per ml) throughout the storage period. The moisture content and titrable acidity of sweet and salted flakes and custard powder increased during storage, whereas a reduction in pH was noticed during storage. Due to inter conversion of biological components, the reducing sugar, total sugar and TSS showed a decreasing trend in all the three products. A decrease in β carotene content was also noticed during three months of storage. The enhanced moisture absorption during storage slightly decreased the crispness of flakes thereby affecting their acceptability. The mean scores for different organoleptic qualities of sweet and salted flakes decreased during three months of storage. The custard prepared from custard powder was acceptable throughout the period under study. Microbial count was not observed in sweet and salted flakes initially. But on storage, microbial contamination was noticed from first month onwards. In custard powder, bacterial and fungal growth was not observed throughout the storage period but yeast count of 0.33x103 cfu g-1 was observed at the end of three months of storage. Insect infestation was not observed in custard powder throughout the storage period. Cost of production of dehydrated sweet and salted flakes and custard powder was computed and was found to be slightly higher than the flakes and custard powder available in the market.
Open Access
Quality evaluation in organic amaranthus (amaranthus tricolor L.)
(College of Horticulture, Vellanikkara, 2011) Aparna, T; KAU; Seeja, Thomachan
The study entitled ‘Quality evaluation in organic amaranthus (Amaranthus tricolor L.)’ was undertaken to evaluate the effect of different organic manures on the physical characters, biochemical and nutritional constituents, antinutritional factors and organoleptic qualities of amaranthus. Amaranthus were grown with four different organic manures namely vermicompost, farm yard manure, neem cake and poultry manure. They were compared with amaranthus cultivated by applying recommended NPK which was taken as the control. Edible leaves of amaranthus (cv. Arun) cultivated under the All India Co-ordinated Research Project (VC) in the Department of Olericulture were collected for the study. The quantity of organic manures used in each treatment was equivalent to 100 per cent recommended nitrogen. Amaranthus cultivated using poultry manure had increased plant height (130.30 cm) and maximum yield (20.17 t/ha) and was late flowering (125.75 days). The appearance of amaranthus cultivated with NPK, farm yard manure and poultry manure was found to be good with maroon red colour. The leaves of amaranthus were analysed for various biochemical and nutritional components. Amaranthus cultivated using vermicompost had the highest moisture, beta carotene, carotenoids, and chlorophyll. The protein and starch were found to be maximum in amaranthus grown with poultry manure. Amaranthus cultivated with recommended NPK had the lowest fibre and protein content. Application of farm yard manure helped to improve the mineral content in amaranthus, in which maximum levels of calcium, sodium, potassium, magnesium and zinc were observed. Maximum iron content was noticed in amaranthus cultivated using poultry manure where as phosphorus was maximum in amaranthus grown with recommended NPK. Lowest mineral content was noticed in amaranthus cultivated using vermicompost. Anthocyanin and vitamin C were also found to be high in amaranthus cultivated using farm yard manure. Lowest content of vitamin C was noticed in amaranthus grown with recommended NPK. The antinutritional factors in amaranthus were also evaluated. Low levels of nitrates and oxalates are considered as desirable in green leafy vegetables. The lowest percentage of oxalate was noticed in amaranthus cultivated using neem cake where as the nitrate was found to be low in amaranthus grown with recommended NPK and vermicompost. Amaranthus cultivated using organic manures and recommended NPK was found to be organoleptically acceptable. Comparatively, highest mean scores for different organoleptic qualities were noticed in amaranthus grown with poultry manure. Among the different treatments amaranthus cultivated using farm yard manure was found to be the most ideal treatment for various quality attributes followed by poultry manure.
Open Access
Quality evaluation of fruit beverages
(College of Horticulture, Vellanikkara, 2005) Sujatha, Sethy; KAU; Indira, V
The present study on “Quality evaluation of fruit beverages” was undertaken to evaluate the quality attributes of commercially available fruit beverages with respect to chemical constituents, acceptability and microbial contamination. Three most popular beverages and three least popular beverages were selected for the study after conducting a market survey in the different super markets and bakeries of Thrissur Corporation area. Both the most popular and least popular beverages were analysed for chemical constituents like acidity, TSS, total sugar, reducing sugar, non-reducing sugar, sodium, potassium, vitamin C, -carotene, pectin, sulphur dioxide, colouring agents and heavy metals. The mean acidity of beverages varied from 0.64 per cent to 1.15 per cent and the acidity of beverages increased during storage. None of the beverages satisfied the FPO specification for acidity. The TSS of the beverages was in accordance with the FPO specifications suggested for squash and syrup. In squash A and D, the TSS content remained constant where as in other beverages it increased with storage time. An increase in the total sugar and non-reducing sugar contents of all beverages was noticed while the reducing sugar content of squash A, D and E decreased with advancement of storage period. Highest vitamin C and -carotene content were observed in squash E and the vitamin C and -carotene contents decreased in all the beverages during storage. The highest sodium content was observed in squash A and lowest in syrup C. But, the potassium content was highest in syrup C and lowest in squash D. Sodium and potassium contents remained constant during storage. Among the six beverages studied pectin content was highest (1.01%) in squash D and lowest in squash E (0.78%). The sulphur dioxide content was highest in squash A and lowest in squash D. Both pectin and sulphur dioxide contents of all beverages decreased during storage. The sulphur dioxide content was found to be within the permissible limit in all beverages. Tartrazine and sunset yellow were found to be the predominant colours added to the beverages. In syrups a combination of two colours were present. The quantity of colour added to syrup C, squash D and E were found to be within the permitted level. However, in squash A, B and syrup F, the quantity exceeded the level permitted by FPO. The beverages were contaminated with heavy metals like lead and cadmium. However, the quantity of cadmium was found to be very low. The highest lead content was detected in squash B and the lowest in squash E. Highest cadmium content was detected in squash E. Though the beverages were found to be acceptable initially the organoleptic qualities degraded during storage. Bacteria and fungi were detected in beverages, which increased during storage, and the count was highest in the later part (seventh to ninth month) of storage. However, yeast or E. coli were not detected in the beverages during the storage period.
Open Access
Nutritional evaluation and acceptability of ivy genotypes ( Coccinia indica (L) voigt)
(College of Horticulture, Vellanikkara, 2006) Renjumol, P V; KAU; Usha, V
Ivy gourd (Coccinia indica) is a perennial underexploited cucurbitaceous vegetable grown in the southern, western and eastern parts of India. The study on ‘Nutritional evaluation and acceptability of ivy gourd genotypes (Coccinia indica (L.) Voigt)’ was also to asses the chemical composition and acceptability of four ivy gourd genotypes in different stages of maturity i.e., vegetable maturity and over maturity. The physical characteristics of the fruits of all genotypes showed variations. Maximum fruit length and fruit weight were observed in the released variety Sulabha. The day for attaining vegetable maturity was 7 days for CG-82 and 9 days for Sulabha and CG-81. Sulabha took 6 days from vegetable maturity to show visible changes of over maturity, where as the other three genotypes over matured within 5 days. The fruits in vegetable maturity and over maturity were analysed for moisture, fibre, protein, vitamin C, β-carotene, total phenol, total pectins, mucilage, calcium, phosphorus, iron and potassium. There was no significant difference between genotypes in the case of constituents like protein and total pectins. But in other constituents like moisture, fibre, vitamin C, β-carotene, total phenol, mucilage, calcium, phosphorus, iron and potassium, there was significant difference between the genotypes. When compared to vegetable maturity and over maturity, there was significant difference in constituents between these two maturity stages. The changes in constituents like vitamin C, β-carotene and total phenol analysed in three different stages of vegetable maturity i.e., the day just before the average vegetable maturity (7th day after flowering), the day of average vegetable maturity (8th day after flowering) and the day just after the day of average vegetable maturity (9th day after flowering). Vitamin C and total phenol showed a decreasing trend with increased maturity. But β-carotene content increased as maturity increased. Changes in vitamin C, β-carotene and total phenol in average vegetable maturity and observed vegetable maturity revealed that there was no significant difference in vitamin C content of all genotypes in these two maturity stages. But in the case of β-carotene and total phenol there observed a significant difference between these two maturity stages. The acceptability of ivy gourd genotypes revealed that in observed vegetable maturity there was no significant variation in the overall acceptability in between genotypes. In over mature stage also no significant variation was observed in overall acceptability in between genotypes. Overall acceptability of ivy gourd genotypes in their observed vegetable maturity was found to be more acceptable when compared to their over maturity stage. Acceptability studies on 7th, 8th and 9th days after flowering indicated that, acceptability of CG-27 with regard to appearance, colour and texture was high in the 8th day, which was also its observed vegetable maturity. Variation was not observed in vitamin C, β-carotene and total phenols in the 8th day. In CG-81 no significant variation was observed in acceptability as well as in vitamin C and total phenols between 7th, 8th and 9th day, but β-carotene was high in 9th day. In CG-82 also the same trend was observed but β-carotene was very low in the 7th day. In Sulabha taste was highly acceptable during the 9th day, which was its observed vegetable maturity. There was no difference in vitamin C and total phenols but β-carotene was high in the 9th day. In all genotypes β-carotene content was significantly high in over mature stage.
Open Access
Nutritional profile of women participating in kudumbasree programmes
(College of Horticulture, Vellanikkara, 2009) Shiji, N; KAU; Usha, V
A study on “Nutrtional profile of women participating in Kudumbasree programmes” was carried out among women in Nadathara panchayat, Thrissur district. A total of 120 women were selected randomly for the study. Out of this, 100 women from Kudumbasree members and 20 women from non members of Kudumbasree. Information regarding the socio economic conditions of the families revealed that, most of the families in both KM and NM were Hindus and belonged to other backward communities with a family size of 3 to 5 members and majority of families were of nuclear type. The composition of the families indicated that, among adults number of females was higher than the males and among children number of boys was higher than the girls. Educational status of the family members showed that majority in both groups and all the respondents were literates. Work participation of family members revealed that, majority of male members in both groups were engaged in either permanent or temporary type of jobs. And among women the percentage of ‘no work’ category was high in NM families than in KM families. Monthly income of the KM families varied from Rs.2001 to 4000 whereas in NM families it was Rs.1001 to 3000. Details of activities of KM respondents revealed that, they were engaged in 7 different types of activities in different units with a monthly income ranging from Rs.3000 to 10,000. Clay work and garment making were the two activities with more units. Highest income was for convenient food making unit and lowest income was observed for chocolate making unit, banana products making unit and one papad making unit. Majority of KM respondents received more than Rs.1000 per month from their income generating activities and most of them contributed to about 31-60 per cent of their family income. About 15 cents of land was owned by most of the KM and NM families and had no specific cultivation in their land. Most of the KM families borrowed money from the Kudumbasree fund and house construction was the main purpose of loan whereas NM families took loan from kuris mainly for marriage expenses of the family members. The loan amount varied from Rs.20,000-30,000 in KM families and in NM families ranging from Rs.40,000-50,000.All the KM families saved money whereas the per cent of families with saving was less in NM families. Monthly expenditure of KM families were significantly higher than the NM families on various aspects except for expenditure for health and fuel. Maximum proportion of income was spent on food items in both groups. Primary health center was utilized by majority of KM and NM families for health care. Morbidity pattern in the families for the past one year revealed that, majority had only fever. Majority of the families in both groups had their own houses with brick walls and tiled roof but number of rooms were more in KM families (3-5 rooms). All the families in both groups had separate kitchen and proper lavatory facilities. Most of the families had adequate drainage facilities. Majority of the families in both groups had recreational facilities like TV or radio. Most of the families had water sources from their own well. Wood and LPG were used as fuel in most of the KM families whereas NM families used only wood for cooking foods. Training programmes were attended by most of the KM respondents related to their activity and also in other fields and maximum duration of training (1 year) was found for tailoring practices. Most of the KM respondents strongly agreed to the positive statements and strongly disagreed to the negative statements about the Kudumbasree programme. Food consumption pattern of the families indicated that majority of the families were non vegetarians. Cereals, other vegetables, roots and tubers, oils and fats, spices and condiments, fish and sugar were consumed most frequently by the KM families while in NM families all the above food items except roots and tubers were found to be the most frequently used food items. Three major meals was the meal pattern followed by most of the families. About 40 per cent of KM respondents used packed lunch during working days and rice and pulses were the main items for lunch. Pickling was the only method of food preservation observed in the families. In KM families some extra non vegetarian foods were given during special physiological conditions like pregnancy and lactation but this was not observed in NM families. During infancy most of the families in both groups gave ragi as the supplementary food. In disease conditions majority of the families gave rice porridge to the patients. Majority of families in both groups followed hygienic practices and most of the respondents had different food believes. Body mass index showed that 43 per cent of KM and 40 per cent of NM respondents were normal. Prevalence of mild and moderate malnutrition was found among NM respondents. One day food weighment survey indicated that the mean intake of all foods except flesh foods were significantly below the RDA among KM and NM respondents. The nutritional quality of the diet revealed that the intake of nutrients like protein, fat and riboflavin were significantly high in KM and NM respondents and the intake of iron, thiamin, niacin and vitamin C were satisfactory in KM respondents, while energy intake was significantly low. Clinical examination showed symptoms like xerosis, pigmentation and functional night blindness in the eyes and flourosis and carries among both groups of respondents. Biochemical examination of haemoglobin showed that 46.6 per cent of KM respondents were normal with a Hb level of 12g/100ml as against 10 per cent in NM respondents. There is a significant relationship was observed between the iron intake and Hb level of KM respondents.
Open Access
Standardisation of blended cashew apple RTS beverages
(College of Horticulture, Vellanikkara, 2006) Remyamol, K K; KAU; Indira, V
The present study entitled the “Standardisation of blended cashew apple RTS beverages” was attempted to standardise cashew apple RTS beverages by blending cashew apple with other fruit juices like orange, pineapple and lime and ginger and cardamom extracts and to find out acceptable beverages with high sensory and nutritional qualities with good shelf life. Thirty four RTS beverages were prepared using cashew apple as the base and mixing with orange, pineapple and lime juices at different combinations with and without the addition of spice extracts. Organoleptic evaluation of RTS beverages was carried out using five-point scale by semi-trained panel of ten judges and twelve most acceptable beverages were selected for storage study. Selected beverages were stored under ambient and refrigerated conditions for a period of three months and the beverages were analysed for chemical, sensory and microbial qualities. An increase in the acidity and total sugar content of beverages was noticed during storage under ambient conditions, while a decrease was noticed under refrigerated storage condition. An increase in the TSS and reducing sugar contents was observed in almost all beverages stored both under ambient and refrigerated conditions. A decrease in the vitamin C and β-carotene contents was observed in all beverages through out the storage period in both the storage conditions. Higher percentage of vitamin C and β-carotene was retained in the beverages stored under refrigerated condition. A significant decrease in the tannin content of the beverages was also observed under both the storage conditions and the decrease was found to be more in beverages stored under ambient condition. The sensory qualities of all beverages were found to be acceptable even after third month of storage under refrigerated condition, but the RTS beverages stored under ambient condition was found to be unacceptable after first month of storage due to fermentation. During the initial period of storage, no bacterial growth was observed in the spiced RTS beverages. After third month of storage the bacterial growth was observed in all beverages, but the rate of increase was found to be low under refrigerated storage conditions. Among the different combinations evaluated the beverage prepared with 75 per cent of cashew apple and 25 per cent lime juice without any spice extract was found to be the most acceptable up to one month of storage under ambient condition and up to three months of storage under refrigerated condition with respect to nutritional quality, acceptability and lower tannin content. The beverage prepared by blending equal proportion of cashew apple and pineapple juice with one drop of cardamom extract also was found to be acceptable after one month of storage under ambient condition and up to two months under refrigerated condition. Under refrigerated condition, the beverages prepared with equal proportion of cashew apple and pineapple juices with one drop of ginger and cashew apple (75%) and lime juice (25%) with one drop of ginger also were found to be acceptable up to two months of storage. Blending of cashew apple juice with other fruit juices and spice extracts improved the nutritional quality and acceptability of cashew apple juice in terms of taste, flavour and mouth feel. Hence, the cashew apple which is under utilised can be commercially exploited in the processing sector by preparing nutritious and acceptable blended beverages using commonly available fruits and flavouring extracts.
Open Access
Bio-availability of minerals from pulses
(College of Horticulture, Vellanikkara, 2010) Ambili, Appukuttan; KAU; Usha, V
Legume grains are generally processed before consumption depending on the cultural and taste preferences. In India the most common domestic methods of processing of legumes include soaking, soaking and dehulling, milling and germination. These methods have been reported to be beneficial for enhancing the nutritive value of various food legumes, by reducing the antinutritional factors and enhancing the bioavailability of minerals. Bioavailability is the degree to which food nutrients are available for absorption and utilisation in the body. Extractable minerals in a food are those which are soluble in 0.03 N HCl, the concentration is found in human stomach. The amount of HCl extractable minerals indicates an index of their bioavailability from foods. In the present study an attempt was made to estimate the HCl extractability of minerals from pulses. Three legumes such as bengal gram, green gram and horse gram were selected and subjected to various processing methods such as soaking, soaking and dehulling, milling and germination and two cooking methods such as ordinary cooking and pressure cooking. Among the processing and cooking methods studied, germination for 36hrs and 5mts pressure cooking was the best method for improving the extractability of minerals like calcium (67.63%), iron (39.75%), phosphorus (55.08%) and zinc (70.41%) in bengal gram. In green gram and horse gram maximum calcium (29.78% and 52.35% respectively) and phosphorus (56.66% and 52.13% respectively) extractability was observed by this method. This method is also suitable for reducing the tannin content in bengal gram (73%), green gram (35%) and horse gram (90%). Germination for 36hrs and 30mts ordinary cooking can cause a further increase in iron extractability. In green gram iron extractability (70.19%) and in horse gram iron (70.23%), potassium (49.53%) and zinc (50.83%) extractability was increased by this method. Germination for 24 hrs and 30mts ordinary cooked sample showed maximum zinc (76.01%) extractability in green gram. The milled and pressure cooked sample showed a maximum potassium extractability in bengal gram (48.23%) and green gram (50.69%). Milled and cooked samples showed a considerable reduction in phytic acid and crude fiber content. Over all, the processing and cooking methods improved the HCl extractability of minerals from pulses. Maximum improvement was brought about by germination (24 and 36hrs) followed by pressure cooking and ordinary cooking and milling. As these processing methods are inexpensive in terms of time, energy and fuel saving, these methods can be used in household processing of legumes especially in developing countries like India where legumes are an integral part of the daily meal pattern.
Open Access
Comparative evaluation of fresh fruit juices sold by street vendors versus restaurants
(Department of Home Science, College of Horticulture, Vellanikkara, 2010) BIndhya, Dhanesh T; KAU; Indira, V
The present study on "Comparative evaluation of fresh fruit juices sold by street vendors versus restaurants" was undertaken to evaluate the quality attributes of fresh fruit juices sold in the street vending sites and restaurants with respect to chemical constituents and microbial contamination. A survey among the street vendors and restaurant workers from selected street vending sites and restaurants belonging to five wards of the Thrissur Corporation was conducted to elicit general information of vendors and restaurant workers and information on their knowledge and practices. Most of the vendors and restaurant workers were below 20 years of age and earned an income to fulfill their basic needs. Most of the vendors were educated up to primary school level while the restaurants workers were found to be high school educated. Better cleaning practices were observed among the restaurant workers. Good quality cleaning materials were used by the restaurant workers compared to those used by the street vendors in cleaning the preparation area. Both the vendors and workers used disinfectants to keep away insects and rodents. Better water facilities and storage of collected water were noticed among the restaurant workers. Both the street vendors and restaurant workers used glass tumblers to serve fruit juices but unhygienic washing practices among the street vendors were observed with regard to washing of used glasses. Hygienic conditions with good toilet facilities were noticed in the restaurants when compared to the conditions in and around the street vending sites. Flies, dust and foul smell were noticed in the street vending sites while it was not noticed in the restaurants. Garbage disposal facilities were available for both the sites but better facilities were noticed in the restaurants. The restaurant workers were found to be neat and clean in appearance when compared to street vendors. The restaurant workers used head gears and aprons and majority used gloves during the preparation of fruit juices while the same was not noticed among the street vendors. Positive responses with respect to their knowledge and washing practices before and after preparation were obtained from the street vendors and restaurant workers. The trend of fruit beverage consumption was obtained after conducting a survey among the consumers visiting the selected street vending sites and restaurants of Thrissur Corporation and all the consumers preferred fresh fruit juices than synthetic beverages. Thus, three most frequently consumed fresh fruit juices namely pineapple, grape and lime juices were selected for quality evaluation. The fresh fruit juices collected from the six street vending sites and four restaurants were analysed for chemical constituents like acidity, pH, TSS, reducing sugar, total sugar, non-reducing sugar, vitamin C, β carotene, sodium, potassium and artificial food colours. The juices were also analysed for the enumeration of microorganisms and for the presence of any pathogenic microorganisms. The mean acidity of pineapple juice collected from the street vending sites and restaurants was found to be same. Variation in the mean acidity was observed in the grape and lime juices collected from both the sites but statistically significant variation was observed only in the case of lime juice. An increase in the mean TSS content of pineapple and grape juices collected from the restaurants was observed compared to the mean TSS content of juices collected from the street vending sites while in the case of lime juice an increase in the mean TSS content was observed in juice collected from street vending sites. Significant variation in the mean total sugar content was observed only in pineapple juice collected from street vending sites and restaurants. Significant variation in the mean reducing sugar content was observed in pineapple and grape juices collected from the two sites. An increase in the mean non-reducing sugar content of all the three fruit juices collected from the restaurants was noticed when compared to the mean non-reducing sugar content of juices collected from the street vending sites. Higher mean vitamin C content was obtained in grape and lime juices collected from the restaurants while for pineapple juice collected from both sites it was same. Significant variation in the mean β carotene content was not noticed in the three fruit juices collected from the street vending sites and restaurants. Significant increase in the mean sodium content of grape juice collected from the street vending sites and restaurants was noticed while the mean potassium content was found to be significantly higher in grape and lime juices collected from the street vending sites when compared to the restaurants. Artificial colouring agents were absent in the fruit juices collected from the street vending sites and restaurants. The fresh fruit juices collected from the street vending sites and restaurants were contaminated with bacteria, yeast and mould but juices collected from the street vending sites were grossly contaminated with these organisms. The bacterial count in all the fruit juices was significantly higher which were collected from the street vending sites when compared to that of restaurants. Yeast count of grape and lime juices collected from the street vending sites was found to be significantly high while the mould count was found to be high in lime juice collected from the street vending sites. Pathogenic microorganisms like E.coli and Salmonella spp. were detected in the juices collected from the street vending sites. E.coli was noticed in juices collected from only one restaurant. E.coli was also detected in the water samples collected from almost all the street vending sites and one restaurant. However, Salmonella was not observed in the juices collected from the restaurants. From the study it is evident that fruit juices sold in the street vending sites are unsafe in terms of microbial quality though they possess almost similar nutritional qualities to the juices collected from the restaurants.

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