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ThesisItem Open Access Developing Indigenous weaning food based on Ragi flour(College of Rural Home Science, Vellayani, 1987) Jessy Philip; KAU; Prema, LA study was conducted to develop a weaning food based on ragi flour which is nutritious,low cost and acceptable The ragi flour was supplemented with green gram,sesame, tapioca and skim milk powder to improve the nutritive value. Based on the nutritive value and chemical score, six combinations of weaning formulae were developed. Protein quality of the weaning formulae assessed through animal experiments reveal that the weaning formulae which contains ragi, green gram, sesame, tapioca and skim milk powder in the ratio3:2:1.5:2:1.5 gave significantly better values for all the criteria. The acceptability of the weaning formulae was assessed by the panel members, mothers and children. The results of the study indicate that the bland porridge prepared with the weaning formulae was acceptable. The bland porridge was deficient in calories, vitamin A and iron. Other food ingredients were added to make.up these deficiencies and. two recipes were standardised. The recipes were also found to be acceptable by the panel members and children.ThesisItem Open Access Standardisation of wax coating in cassava (manihot esculenta crantz) tubers and quality evaluation(Department of Home Science, College of Horticulture, Vellanikkara, 2014) Nishidha, Haridas; KAU; Suman, K TThe present study entitled “Standardisation of wax coating in cassava (Manihot esculenta Crantz) tubers and quality evaluation” was undertaken to standardise the percentage of wax coating to be applied on cassava tubers and to evaluate various physico-chemical and nutritional attributes of wax coated cassava tubers. Three varieties of cassava, M-4, Sreevijaya and Vellayani Hraswa were selected for the study. The standardisation of wax coating was done by using different concentrations of three waxes namely paraffin wax, bee wax and semperfresh on these varieties. The wax formulation at one per cent level which prolonged the days of storage under ambient conditions was selected for the study. The tubers coated with one per cent wax formulations were stored after packing in ventilated paper cartons under ambient conditions till it showed the signs of deterioration. The shelf life qualities such as respiration rate and physiological loss in weight and physical qualities like appearance, colour and extent of vascular streaking were determined at two days interval. The chemical, nutritional and organoleptic qualities were evaluated initially and after two weeks of storage. The respiration of the cassava tubers were determined by the rate of O2 consumption and CO2 liberation. Significant variation was noticed in the respiration rate of unwaxed and wax coated cassava tubers. The respiration rate lower than control was observed only in semperfresh coated tubers throughout the storage period. The physiological loss in weight was minimum in unwaxed tubers followed by semperfresh treated ones except in variety Sreevijaya. In paraffin and bee wax coated tubers the development of vascular streaking and discolouration was at a faster rate than in semperfresh coated and unwaxed tubers. Paraffin and bee wax coated tubers of Sreevijaya and bee wax coated tubers of M-4 showed symptoms of deterioration during second week of storage itself. Changes in chemical and nutritional constituents were observed during storage of waxed cassava tubers. In tubers treated with semperfresh, the rate of moisture loss was comparatively lower during storage. A reduction in protein content was noticed during storage of waxed as well as unwaxed tubers. The fat and fibre content of all the treatments increased during storage. Among wax coated tubers, semperfresh coated tubers showed minimum loss in total carbohydrate content during storage. A significant reduction in starch content during storage was noticed in waxed as well as unwaxed tubers resulting an increase in the total and reducing sugar content of all the treatments. The physico-chemical characters of the tubers were found to be better retained in semperfresh tubers than in control. β-carotene content was noticed only in variety Sreevijaya which decreased significantly during storage. A slight increase in calcium content of waxed and unwaxed tubers was observed during storage. Nearly 18 percent reduction in hydrogen cyanide content was noticed in waxed and unwaxed tubers of the three varieties. The mean scores for different quality attributes of waxed as well as unwaxed cassava tubers of M-4, Sreevijaya and Vellayani Hraswa decreased during two weeks of storage. Compared to control, the mean scores for overall acceptability were lower in wax coated cassava tubers. Among wax coated tubers, semperfresh tubers had better mean scores for different quality parameters. The cost of wax application was found to be maximum for semperfresh, followed by paraffin and bee wax. From this study, it is clear that all types of waxes are not ideal for application in cassava tubers. Among the three types of waxes tried, semperfresh was found to be the most ideal one for application on cassava tubers. But the extended shelf life by application of semperfresh was found to be almost similar to the shelf life of unwaxed tubers. So it can be concluded that harvesting cassava tubers without any mechanical damage and bruises itself is ideal to extend the shelf life.ThesisItem Open Access Development and quality evaluation of nutribars(Department of Home Science, College of Horticulture, Vellanikkara, 2014) Shahla, Karuthedath; KAU; Suman, K TThe present study entitled “Development and quality evaluation of nutribars” was aimed to develop nutribars with cereal flakes, dehydrated fruits, nuts and functional ingredients and to evaluate the physical, chemical, nutritional, organoleptic and shelf life qualities of the developed nutribars. Nutribars were standardised in 24 different combinations based on jaggery honey mix and glucose syrup in which cereal flakes formed the main ingredient. To find out the most appropriate combination for the preparation of nutribars, the treatments were evaluated for various organoleptic qualities. Nutribars prepared using glucose syrup had comparatively better mean scores for different quality attributes than nutribars prepared with jaggery honey mix. Based on the organoleptic scores, six treatments namely T3 (corn flakes in jaggery honey), T6 (rice flakes and corn flakes in jaggery honey mix), T8 (wheat flakes and corn flakes in jaggery honey mix), T12 (wheat flakes in glucose syrup), T16 (rice flakes and corn flakes in glucose syrup) and T20 (corn flakes and oat flakes in glucose syrup) were selected for further studies. The selected nutribars were prepared and packed in polyethylene and laminated aluminium pouches under vacuum. After packaging, the products were stored under ambient conditions for a period of six months and evaluated for various quality parameters during storage. The hardness of the product was evaluated initially. The chemical, nutritional and microbiological qualities of the products were evaluated initially, after third and sixth month of storage. The organoleptic qualities and peroxide value of the products were assessed initially and at monthly intervals for a period of six months. The moisture content of nutribars increased gradually with advancement in days of storage. The increase in moisture content of nutribars packed in laminated aluminium pouches was lower than the nutribars packed in polyethylene pouches. An increase in total sugar and reducing sugar content was observed in the nutribars stored in both packages during storage. The jaggery honey mix based nutribars had comparatively higher total and reducing sugar content than glucose syrup based ones. The protein, fat, fibre, starch, thiamine, calcium, iron, sodium, potassium and zinc content of nutribars decreased during six months of storage. The mean score for overall acceptability of nutribars decreased during storage. The nutribars had mean score above 7.0 in laminated aluminium pouches and in polyethylene pouches at the end of storage. Nutribars packed in laminated aluminium pouches retained its original qualities than polyethylene packed samples up to fourth month of storage. Later much difference in mean scores for the overall acceptability were not noticed with respect to packages. Based on organoleptic qualities, the nutribars prepared with corn flakes in jaggery honey mix (T3) was the most acceptable combination followed by T12 prepared with wheat flakes and T16 prepared with rice flakes and corn flakes in glucose syrup. The nutribars were evaluated initially, after third and sixth month for bacteria, yeast and mold for a period of six months. The bacteria, yeast and mold were not detected initially. An increase in bacterial and yeast count was noticed after third and of storage in all the products. Compared to nutribars packed in polyethylene pouches, microbial count was lower in nutribars packed in laminated aluminium pouches.ThesisItem Open Access Standardisation and acceptability of dairy products with cocoa mass(Department of Home Science, College of Horticulture, Vellanikkara, 2002) Sunita, Nair; KAU; Usha, VStandardisation and acceptability of dairy products namely milk chocolate, burfi, fudge, biscuits and ice cream were conducted by incorporating cocoa mass at 5 per cent and 10 per cent levels. The cocoa beans were roasted for 5 minutes and 10 minutes Shelf life of cocoa mass for three months was also assessed under ambient conditions. The results of the study indicated that the cocoa mass which was initially a powder got clumped by the third month and was insoluble in warm water. The microbial count and peroxide values in cocoa mass increased gradually for both 5 minutes and 10 minutes roasting and recorded highest during the third month. Comparatively cocoa mass made by 10 minutes roasting had significantly low microbial count and peroxide value. The sensory evaluation of milk chocolate showed the products incorporated with cocoa mass at 5 per cent level were more acceptable. Ten per cent level was acceptable if the cocoa beans were roasted for 5 minutes The sensory evaluation of burfi showed 5 per cent level of incorporation of cocoa mass to be more acceptable. Five per cent level and roasted for 5 minutes were found to have optimum scores. Ten minute roasting with 10 per cent incorporation of cocoa mass made the product bitter and flowy. The sensory evaluation of fudge showed that there was a significant decrease in the Period mean of acceptability of texture and taste of fudge by the third month, thus 5 per cent incorporation of cocoa mass with cocoa beans roasted for 5 minutes was found to have the highest acceptability. The Period mean of taste of biscuit increased upto the second month. During the third month significant decrease was observed. Five per cent level incorporation of cocoa mass was more acceptable. The taste of ice cream showed a significant decrease in Period mean by the third month. Five per cent level incorporation of cocoa mass was. found to have better acceptance in all criterias. Thus it was observed that 10 per cent level of cocoa mass incorporation hich was roasted for 10 minutes, resulted in least acceptable products. If the cocoa beans were roasted for 5 minutes, it was better accepted. All the products were found to be highly acceptable at 5 per cent level incorporation of cocoa mass especially 5 minutes roasting gave a better result. All the five products were more acceptable by the panel members selected from college going students.ThesisItem Open Access Dietary antioxidants and lipid profile of smokers(Department of Home Science, College of Agriculture, Vellayani, 2002) Prethi, N R; KAU; Nandini, P VThe study entitled 'Dietary antioxidants and lipid profile of smokers' comprises information on the influence of various socio - economic and dietary profiles, as well as smoking habits on the health profile of selected respondents. The study was conducted among 100 adult males, who used more than 10 cigarettes a day and were in the habit of smoking for at least the past 10 years. Analysis of the smoking habit of respondents revealed that more than 50 per cent of the respondents were in the habit of smoking 10 to 15 cigarettes a day, while 14 per cent smoked more than 30 cigarettes a day. More number of them had been smoking for the past 10 to 15 years. The socio-economic profile of the smokers indicated that most of the respondents were in the age group of 36 to 40 years. Majority of the respondents were having an educational status of high school level. The occupational distribution of the respondents were more or less the same. Most of the respondents were married and were residing in nuclear families with four members. Majority of the respondents surveyed were having a monthly income between Rs. 2501 to 5000 On assessing the frequency of use of antioxidant rich food items. most of them used foods like milk and fats and oi Is most frequently while the least popular foods were flesh foods. Assessment of the influence of Smoking Index (SI) developed upon the various variables revealed that socio-economic profile and anthropometry has a strong influence on SI. Influence of SI on the anthropometry revealed significant negative correlation with MUAC, TST and weight, whereas no particular influence of a SI observed on the dietary pattern. Analysis of data pertaining to actual food intake revealed that the diets of respondents were inadequate and insufficient except for roots and tubers and milk. Nutrient intake of the respondents also did not meet the RDA specifications especially calorie, protein, iron and vitamin A. The serum analysis of the respondents revealed that smokers have reduced levels of serum antioxidants and elevated levels of serum lipid profile, when compared with normal standards. Assessment of the influence of different food groups upon the serum anti oxidant and lipid profile revealed that consumption of antioxidant rich foods not only helps to Improve the serum antioxidant profile but also helps to control the serum lipid profile. Frequent consumption of fat rich foods were found to increase the serum lipid profile. Frequent consumption of fat rich foods were found to increase the serum lipid profile while not influencing the serum antioxidant constituents. Data regarding the association between the serum profile and SI of the respondents revealed a significant positive association with total cholesterol and triglycerides.ThesisItem Open Access Learning disabilities in malnourished children(Department of Home Science, College of Agriculture, Vellayani, 2001) Sandhya, Chandran; KAU; Syamakumari, SThe study entitled "Learning Disabilities in Malnourished Children" undertaken in the rural areas of Trivandrum district was conducted to study the relative effect of malnutrition on the learning disabilities of children between five to ten years. The study was carried out in Trivandrum district among children between five to ten years selected from three Lower Primary Schools, a Primary Health Centre and Institute of Rehabilitation of children with Cognitive and Communication Disorders (IRCCCD), a sister concern of Sree Chithra Thirunal Hospital. Medical College. The sample for the study comprised of a total of 240 subjects, divided into five groups of top, average. low r an ke r s , malnourished group and learning disabled group. The variables selected for the study were grouped into dependent and independent ones for convenience of statistical analysis. The dependent variables in the study included. the assessment scores of LD. nutritional s t a t u s , intelligence and overall development. While the independent ones consisted of those regarding demographic. socio-economic, developmental, health and nutritional as well as dietary aspects.Zo2.. The results in course of this investigation revealed the following salient findings. i) The demographic and socio economic status of the subjects studied revealed a heterogenous group of rural population ranging from low to middle. socio-economic background with random representation of the th~ee religions viz, Hindu, Christian and Muslim and predominently from backward caste. ii) The health and developmental history showed comparatively high prevalence of low birth weight, premature babies to lesser duration of breast feeding and with higher incidences of illnesses, developmental and behavioural problems, among the groups comprised of low rankers (Group Ill), malnourished (Group IV) and learning disabled subjects (Gro¥p V).ThesisItem Open Access Influence of nutritional status on intelligence of children in nes block Trivandrum(Department of Home Science, College of Agriculture, Vellayani, 1989) Sandya, Kamath V; KAU; Prema, LA study was conducted to find the influence of nutritional status on the intelligence of children of various age groups (3 years to 15 years) from different schools that come under NES block, Trivandrum Rural. A survey was conducted to assess socio-economic status and dietary pattern of the families. The nutritional status of the children was assessed by anthropometric, clinical and biochemical techniques. Information regarding health and behavioural problems at home were also collected. An assessment of the children by the respective class teacher was also included to throw light on the child’s intellectual, social and behavioural pattern at school. An intelligence test (Mathew test of Mental Abilities) was administered to assess the intelligence of the selected children and the results were analysed statistically. The results of the study indicated that no special attention was given in the diets of the children and the diet on an average was found deficient in iron and vitamin A. Almost all infectious diseases and behavioural problems like nail biting , bed wetting, thumb sucking were very common among these children. An analysis of anthropometric data revealed that height in proportion to age was nearly equal to standards prescribed while weight for age was slightly less. Clinical and biochemical studies revealed that all the preschool children and 85 percent of female children of high school level were anaemic. The results of the above study has proved that the intelligence of children was influenced by nutritional as well as non- nutritional factors. Major non-nutritional factors identified were educational level of parents, family size and type and socio – economic status of the family.ThesisItem Open Access Nutritional profile of kanikkar women in Amboori area(Department of Home Science, College of Agriculture, Vellayani, 1989) Felsy, Thomas; KAU; Prema, LA study to assess the nutritional profile of Kanikkar women in Amboori area was conducted through ecological, socio-economic and food consumption survey, anthropometric, clinical and biochemical assessment and through time and motion studies. The results of the survey conducted in eight Kanikkar hamlets which comprise 177 families depicted that all the families are of Hindu faith, with an average family size of four. Majority of the families are of nuclear type with equal literacy level among men and women. 65 per cent of the families surveyed are below the poverty line. 85 percent of the tribal families spend more than 80 percent of their income on food. Among food articles the major expenditure is towards the purchase of cereals, followed by fish and oil seeds (coconut). Tapioca which is the most popular food is completely home produced. Their culinary practices are similar to those adopted by the rural families residing around and elsewhere in the state. Only 50 percent of the tribal families surveyed are in the habit of preserving foods. Three meal-a-day system is adopted by them. The weighment survey revealed that the diets of the women are quantitatively inadequate in all food groups except roots and tubers, fish and other vegetables (with seasonal variations). The average consumption of cereals range from 75g to 95g per day. Pulses, milk, milk products and meat are lacking in their diets. They compensated for their lesser intake of cereals with an excess intake of roots and tubers (tapioca) fish and other vegetables. In general the diets of the Kanikkar women are deficient in all nutrients except vitamin C. No special food is prepared in the tribal homes for the infants. They follow food restrictions during illness and certain foods are given or with held by them for girls at menarch and for women in the post - delivery period. Alcoholism, betel chewing and smoking are common among them. An attitude survey among the women to test their knowledge about food and nutrition revealed that they are not aware of persons requiring special feeding in a family or effect of food on the body. Anthropometric data of the tribal women revealed gross inadequacy in the weight for–height-for-age profile. Estimations of haemoglobin level showed that 60percent of the women tested are anemic, in addition vitamin A deficiency (30percent) and niacin deficiency (10 percent) have also been noted. Time and motion studies showed that the tribal house wife spend maximum time for agricultural activities, cooking and going to the market and minimum time for personal and child care. The size of the family, number of acres of land possessed by the family and number of adult women in the family have no significant effect on time utilization pattern of the house-wife.ThesisItem Open Access Development and quality evaluation of weaning foods incorporating grain amaranth.(Department of Home Science, College of Horticulture, Vellanikkara, 2011) Kavitha, Raj K N; KAU; Indira, VIn the present study, an attempt was made to develop weaning foods with grain amaranth flour, ragi flour and skim milk powder and to evaluate the quality attributes with respect to chemical constituents, acceptability and shelf life. Black and white grain amaranth seeds were collected from the Department of Olericulture, College of Horticulture, Vellanikkara and other ingredients like ragi, skim milk powder and sugar were purchased from the local market. The weaning foods were prepared using the selected grains after processing. Nine combinations of weaning foods were prepared using processed black, white as well as black and white coloured grain amaranth flour along with processed ragi flour in different proportions. Ten per cent skim milk powder was also added to each treatment so as to get minimum 14 per cent protein as specified for cereal based weaning foods. Weaning food prepared with processed ragi flour was taken as the control. The processed weaning foods were stored in aluminium laminated pouches for a period of three months at ambient storage conditions. Chemical constituents like moisture, protein, fat, carbohydrate, calcium, iron, phosphorus and total free amino acids as well as in vitro digestibility of protein and starch of formulated weaning foods were estimated initially and at the end of storage. Physical qualities, microbial enumeration and peroxide value of weaning foods were also evaluated. Organoleptic qualities of weaning foods and porridges prepared with the formulated weaning foods were assessed for appearance, taste, flavour, colour, texture and over all acceptability during storage. Weaning foods developed with grain amaranth flour were found to be rich in protein, fat and carbohydrate and satisfied the composition specified for cereal based weaning foods by Indian Standards. The fibre content of T0, T1, T4, T5 and T7 were also found to be on par with the specifications. During storage, a decrease in the protein, fat, carbohydrate, fibre, calcium, iron, phosphorus, total free amino acids and in vitro digestibility of protein and starch was observed in all weaning foods. Peroxide value of all the weaning foods increased during storage. The weaning foods and porridges prepared with grain amaranth flour were equally acceptable like the weaning foods and porridges prepared with ragi flour for all the quality attributes including over all acceptability. A gradual increase in the microbial count and peroxide value was also noticed during storage. All the weaning foods prepared with grain amaranth were found to be nutritious than the weaning food prepared exclusively with ragi flour. The cost of developed weaning foods was found to be much cheaper than the commercially available weaning foods. Among the different combinations of weaning foods prepared with grain amaranth flour, the weaning food prepared with 20 per cent ragi flour, 70 per cent white and black coloured grain amaranth flour (1:1) and 10 per cent skim milk powder (T7) was found to be the best combination on the basis of chemical constituents, acceptability and shelf life.