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Subject: Food Science and Nutrition × End date: 2014 × Start date: 2014 × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    Development of jack fruit based ready to cook (RTC) instant mixes
    (College of Agriculture, Vellayani, 2014) Liji, A J; KAU; Suma, Divakar
    The study entitled “ Development of jack fruit based Ready To Cook (RTC) instant mixes ” was conducted in the Department of Home Science, College of Agriculture, Vellayani during the period of 2012-2014 with the objective of to develop value added products from raw jackfruit and to evaluate its quality parameters. The Koozha type was selected because of its less popularity compared to Varikka. Three popular raw jack fruit based dishes of Kerala 'namely' Avial', 'Koottu' and 'Olath' were identified for standardization. The preliminary processing methods for each of the products were standardised with respect to size of the jack fruit slices, blanching and immersion in various pre-treatment media in different time durations. The adjuncts in the mixes in various proportions were formulated and dehydrated at 65°C till crisp. These formulations were cooked and evaluated for sensory quality. Cooking methods were optimized with respect to reconstitution time, cooking procedures, cooking time and additional ingredients to be added while cooking. The standardised products were evaluated for their shelf life and these products were packed in PE and laminated pouches. They were stored in ambient conditions for three months. During the storage period yeast colonies were found in 'Koottu' mixes packed in PE pouches. The physical quality of the three mixes were evaluated with respect to appearance, moisture, yield, physiological loss of weight, rehydration ratio and bulk density. The proximate composition of the three products were studied. Calorie, fat and fibre content were found to be higher in Avial mix. Consumer preference study indicated that avial mix was more acceptable amongst the subjects. These products if popularised could overcome the cumbersome handling procedures of jackfruit and make it more popular among the urban classes
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    ThesisItemOpen Access
    Impact of drumstick (Moringa oleifera Lam.) supplement on the nutritional status of school children
    (College of Agriculture, Thiruvananthapuram, 2014) Stephy, Das; KAU; Rari, K John
    The study entitled “Impact of drumstick (Moringa oleifera Lam.) supplement on the nutritional status of school children” was conducted at the Department of Home Science, College of Agriculture, Vellayani, during the year 2012-2014. The major objective was to study the impact of drumstick (Moringa oleifera Lam.) on the nutritional status of primary school children. The study was conducted at St. Antony’s school of Mararikulam Panchayath in the coastal area of Alappuzha district. The survey was conducted among 300 children of the age group 7- 9 years. Clinical assistance from the physician of Alappuzha medical college was aided in conducting medical camp to screen fifty children with low nutritional status in the age group of 7-9 years. The children were divided into experimental and control group of 30 and 20 respondents respectively. Moringa soup supplement which was formulated by Saranya (2012) in the Department of Home Science and provided at the rate of 15g/child/day to experimental group for sixty days for impact study. The findings of the socio-economic survey, revealed that majority of respondents belonged to the age group 8 years. Dietary surveys revealed an absolutely ill balanced diet with an uniform pattern comprising of rice and fish. All the respondents were non- vegetarians and fish was the main non-vegetarian food in the diet. However consumption of vegetables, green leafy vegetables, pulses, egg and milk products were less. Nutritional status revealed that 66.6 per cent children were below the standard weight and 50 per cent children were below the standard height for their age. Clinical examination after feeding trial indicated that there was decrease in the number of children suffered from lack of hair lustre by 46.62 per cent, dispigmentation by 28 per cent and easy pluckable hair by 33.3 per cent and vitamin A deficiency also decreased to 28.99 per cent. Data on height for age profile, weight for age, mid upper arm circumference ratio, blood haemoglobin and clinical record indicated favourable progress in the case of children belonging to experimental group. Meanwhile in the control group there was no variation. An assessment of anthropometric measurements of the children of experimental group indicated a significant increase when compared with the control group. Hence, it can be concluded that the Moringa oleifera based supplementary food tried in the above feeding trial is found to be a suitable one for popularizing as a supplementary food for the children and it is recommended to provide in the mid-day meal programme for improving their health status.
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    ThesisItemOpen Access
    Capacity building of rural women on enhancement of family nutrition and livelihood security through consumption and value addition of finger millet (Eleusine coracana (L) Gaertn)
    (College of Agriculture, Vellayani, 2014) Rashmi, R; KAU; Prasasnna, Kumari B
    The study entitled “Capacity Building of Rural Women on Enhancement of Family Nutrition and Livelihood Security through Consumption and Value Addition of Finger Millet”. (Eleusine coracana(L.)Gaertn.) was carried out in the Department of Home Science, College of Agriculture,Vellayani, during the year 2012-2014 with the objective of capacity building of rural women to promote consumption of finger millet (Eleusine coracana(L.)Gaertn.) among rural families to enhance their family nutrition and livelihood security through a campaign approach and to assess its impact. One hundred respondents were selected randomly from the beneficiaries of ICDS programme from Kalliyoor panchayath. The findings of the socio-economic survey done revealed that majority of the respondents belonged to the age group between thirty six to fifty five years (70 per cent). Majority (63 per cent) of the respondents were educated up to pre degree. Most of the families had monthly income between 9788-19574 rupees per annum and belonged to middle income group. The food frequency scores revealed that millets were least frequently used. Consumption pattern of finger millet revealed that only 12 per cent were consuming finger millet for feeding their children. Anthropometric assessment of the respondents revealed that 30 per cent of the respondents were in obese grade I category, 37 per cent of the respondents were in obese grade II category while 2 per cent were suffering from severe chronic energy deficiency. Haemoglobin estimation showed that 71 per cent of the respondents were anaemic with mild to severe anaemia. Disease history of the respondents showed that 41 per cent of them wersuffering from various life style diseases like diabetes, hypercholestremia and hypertension. Prior to the conduct of awareness programme ten finger millet based recipes already standardized were collected, prepared and subjected to acceptability tests among a selected panel of judges. The four most highly accepted recipes were later subjected to consumer preference test. Assessment of knowledge, attitude and consumption practices of finger millet conducted before the awareness programme showed that majority of respondents had poor level of knowledge and their attitude and consumption practices were also very low. The impact of the awareness programme assessed after one month showed that there was significant gain in knowledge, change in their attitude and also a significant change in the consumption of finger millet by the respondents pointing out the positive impact of the programme. The mean scores obtained for knowledge (18.57), attitude (84.52) and consumption practices (12.77) were also seen to be increased after the conduct of the awareness programme. Forty per cent of the respondents expressed their interest to start enterprises for preparation and marketing of value added products of finger millet. The study proved that this programme can be successfully implemented in other parts of our state to promote consumption of finger millet thus ensuring nutritional and livelihood security.
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    ThesisItemOpen Access
    Standardisation and quality evaluation of coconut based filled paneer
    (College of Horticulture, Vellanikkara, 2014) Suvarna, Mohan; KAU; Suman, K T
    The present study entitled “Development and quality evaluation of fruit based instant snack and pasta product” was carried out at Dept of Home Science, College of Agriculture, Vellayani, Trivandrum during the period 2011 to 2014. The objective of the study was to develop fruit based ready to eat instant snack and ready to cook pasta product by incorporating locally available fruits and also to assess the quality aspects such as nutritional, chemical, shelf stability and consumer acceptance and preference. Part .I. Development of instant snack The ingredients in instant snack product were jackfruit, papaya, banana, parboiled rice, wheat, horse gram, green gram and coconut. Each component had undergone various degrees of processing and optimization. Eight different combinations (C1, C2, C3, C4, C5, C6, C7 and C8) of the instant snack were worked out, from which the best combination C2 was selected based on the nutrient content and sensory evaluation by selected trained panel members. The ratio of the selected combination was 1: 1: 1: 2: 1: 2: 1: 1. The nutritional analysis revealed that instant snack had 349. 8 K Cal, 10.83 g protein, 66.96 g carbohydrates and 4.9 g fat per 100 g of the product. Organoleptic evaluation of the product emphasized that the flavor parameter was highly scored (5.8/6) and all the other parameters were also equally scored well above 5 out of 6. The highlight of the storage study conducted for 3 months showed that there was no significant difference in sensory parameters and chemical constituents and no microbial growth was observed. Consumer acceptance and preference study conducted among three different groups (children, adolescents and adults) showed that all the participants equally preferred the developed instant snack with mean scores ranging from 7.78 to 7.84 out of 9. The cost of the developed instant snack was Rs-170/- per Kg. Part .II. Development of pasta The second part of study, focused on the incorporation of fruits, jack fruit (Koozha) papaya (Pusa Dwarf), banana (Nendran) along with other ingredients ie green gram flour, wheat flour, and tapioca starch for the production of pasta. Different proportions of various ingredients such as wheat flour, green gram flour, tapioca starch, and fruit pulps were tried out for the pasta production. A total number of 19 proportions of pasta were tried out using banana pulp, papaya pulp, jack fruit pulp and mixed fruit pulp.Based on the Mass Flow Rate (MFR) best four proportions were selected from each fruit being banana pasta (P1B), papaya pasta (P2P), jackfruit pasta (P3J) and mixed fruit pasta (P4MF). The MFR values ranged from 0.52 to 2.72. The least MFR value was shown by P3J (0.52). P2P shown greater MFR value (2.72), followed by P4MF (2.11), and P1B (1.79). The ratios of selected proportions of pasta were 3: 5: 1: 1. Physical characteristics such as swelling index, water absorption index, cooking time, cooking loss, colour, and texture were analyzed and found significant difference in certain characters amongst the selected proportions of pasta. The sensory study indicated that the overall score was high for the P1B. The calorie content for P2P, P3J and P4MF pastas were 338.68, 368.65 and 368.65 respectively. Carbohydrates were found to be high in P1B (58.56) followed by P3J (56.91), P4MF (54.46). P2P (51.56) had the lowest carbohydrate content. In general, the nutrient content of P1B was relatively high. Even though a decreasing trend was observed for sensory scores of stored pasta, no significant difference was noticed. Analysis of chemical constituents of developed stored pasta also had no significant change. Fungal and yeast growth was observed only in the third month of storage for all the stored pasta samples. The consumer acceptance and preference study among children, adolescents and adults showed that the product pasta was highly preferred by adolescents followed by adults and children. The costs of the developed products ranged from Rs. 240/- per Kg to 265/- per Kg. Nevertheless, the well accepted ready to eat snacks and pasta products that were developed in the study can be scaled up for potential commercialization and marketing. Other underutilized fruits also can be similarly utilized for development of such products which will have high nutritional value and low cost.