Loading...
Theses
Browse
50 results
Search Results
ThesisItem Open Access Nutritional status of women engaged in the coir industry(Department of Home Science, College of Agriculture, Vellayani, 1996) Lovely, Ranganath; KAU; Vimalakumari, N KThe study entitled Nutritional status of women engaged in the coir industry was carried out of assess the nutritional status of women engaged in the spinning of coir yarn and to find out its influence on the work output, which in turn could affect their socio economic status. For the evaluation of nutritional status, the study was conducted in two levels – on a macro sample of 200 coir workers and on a microsample of 40 women coir workers. Details of the socio economic survey showed that the majority of families were small nuclear type, headed by male members following Hinduism. The main occupation of the community was coir work and in all the families at least one woman was employed in a coir cooperative society in the vicinity. Many of the families had a monthly income that ranged between Rs.1000 to 2000. Lack of permanent and full time employment, high cost of living , inability to educate their children, problems related to economic burdens imposed by repayment of loans and medical expenses, lack of housing facilities and absence of male earning members in the family were the important economic problems, in the order of priority, as felt by the families, which have led them to a life of miserable existence. Their poor socio-economic background is reflected the fact that the physical amentities available to the coir worker’s household left much to be desired. All the families were found to be poverty stricken when the Rural Quality of life Index (RQLI) was calculated. The families suffered from household food insecurity that their diets were ill balanced and were deficient with respect to pulses, egg, meat, green leafy vegetables and fruits. The poverty and poor food intake by the families were reflected in the socio economic characteristics and low nutritional status of the women coir workers though they were wage earners. The poor nutritional status is reflected in their poor stature which was suggestive of low food intake and dual responsibilities of the household as well as of the work site. Apart from this the dietary inadequacy was reflected in wide prevalence of anaemia among 85.00 per cent of the respondents, from the microsample, which was found to influence their work output. The work output and nutritional status which are interrelated seemed to be further influenced by the poor working conditions, absence of physical amenities, poor food intake insanitary conditions and consequent parasitic infections and infestations. However, it is gratifying to note that occupational disorders were not prevalent to an extent that merits mention. The coir workers when spin the golden yarns of the economic and social fabric of the state of Kerala, the land of palms, re found to be tredding through a path of poverty and food insecurity leading them to poor nutritional and health status. This makes them a vulnerable lot needing economical social support from the rest of the population and from the Government, through a multidimensional approach, so that they may have better health and nutritional status so as to become the torch bearers of our heritage, who may boost our economy paving way to healthy descendants.ThesisItem Open Access Developing baked and confectionery products based on sweet potato(Department of Home Science, College of Agriculture, Vellayani, 1999) Elizabeth, Augustine; KAU; Chellammal, SA study on ‘Developing baked and confectionery products based on sweet potato' was conducted with major objective to develop value added baked and confectionery products based on sweet potato flour. The study comprised of standardisation of raw materials, product development, assessing nutritional significance, organoleptic quality studies, preference tests and shelf life studies. The five baked and five confectionery products was formulated with sweet potato flour as the basic ingredient. Three combinations were tried with different proportions of sweet potato flour. The other ingredients added to sweet potato flour were maida, egg, sugar, ghee and skimmed milk powder. The selection of best combination was based on amino acid scores chemical scores and cost benefit ratio. A combination with 50 per cent sweet potato flour and 50 per cent maida was selected as the ideal combination, since it secured higher amino acid score and chemical score. The cost of the combination was also found to be satisfactory. The nutritional composition of the food product revealed that the product contained all the nutrients in optimum quantity. The nutritional quality of the developed food products after processing with reference to calories, proteins, β carotene, calcium, phosphorous and zinc were determined through suitable laboratory techniques. ISI type tests specified to such products were administered to the developed foods and the values were comparable with ISI specification. Organoleptic studies of the developed food products was assessed by two groups of consumers viz., college students and technical experts. The parameters tested were appearance, colour, flavour, texture and taste. The analysis revealed that both the baked and confectionery products got highest scores. Baked products had a slightly higher mean score, compared to confectionary products. In the preference tests of the developed products conducted among farm women of Venganoor, Srikariyam and Kaliyoor panchayath and entrepreneurs in Thiruvananthapuram city were also showed the same result. Moisture and insect infestation were-lower in flour stored in glass and plastic containers. Effect of storage on moisture and over all acceptability were revealed that there was an increase in moisture content during the fourth week of storage period. There was an increase in moisture during storage and the difference was statistically significant. The overall acceptability was found to be decreased after storage. There was no insect infestation in the developed products during the storage period. The assessment of microbiological quality revealed that all the products were attacked by different types of microorganisms. The result of the present study suggest that new methods of processing could be introduced to add value to the crop and it is possible to develop different types of processed products based on sweet potato products which may result in increased consumption of tuber in the future and also for building up a healthy rural population.ThesisItem Open Access Food consumption pattern of rural house-holds below poverty line as influenced by food subsidies distributed through fair price shops(Department of Home Science, College of Agriculture,Vellayani, 1994) Priya Gopinath R; KAU; Prema LA Study on the food consumption pattern of rural household below poverty line as influenced by the food subsides distributed through fair prices shops was taken up to evaluate the socio – economic and personal characteristic of the beneficiaries, daily food consumption pattern and contribution of food subsidies available through fair price shops on their daily diet. On the basis of their participation in public distribution system 120 households of 4 groups with 76 to 100 percent participation , 51 to 75 percent participation , 26 to 50 percent participation and less than 25 percent participation were selected for the study. All the house holds surveyed were more or less in similar socio economic back ground. Present of the monthly income in all the four groups was incurred for food especially for cereals. It was also found that percentage cereal expenditure was increasing from group 1 to group4. Among the house holds in the four groups more percentage of house holds were spending less than ten percent of their total food expenditure for purchasing food ration. A comparison among four groups revealed that percentage of ration expenditure against total food expenditure was low in group 1 and this was gradually increasing from 1 to group 4. All households in the four groups were found to include rice, sugar, coconut, milk, spices and condiments and oil every day. Rice , wheat, sugar and oil were purchased from fair price shops. Rice and oil distributed through this shops were not adequate for the households and hence open marker services were utilized. House holds under groups 1 were found using the ration cards regularly in every week and households in group 4 were not in the habit of purchasing ration regularly. The beneficiaries had favourable views about the quantity and quality of food subsidies supplied through this system. Food consumption pattern of all households in 4 groups in revealed that the food consumption of households were better in group 1 than the house holds in other 3 groups. But the diets of all the four groups were below the recommended daily allowances. Nutritional status of different age groups was ascertained in the 20households selected (10 each from group 1 and group 4). It was found that clinical scores based on various deficiency diseases was higher for family members belonging to group 2. Teethcarries and spongy bleeding of gums were common among the children of the two groups of the house holds. Haemoglobin level was below average in adult females and adolescent females in both the groups. The present study gives an indication that public distribution system has positively influenced the regular beneficiaries and prolonged implementation of the programme is one of the methods to achieve sufficient health profile for the population in below poverty line of the country.ThesisItem Open Access Qualitative and quantitative changes in stored rice(Department of Home Science, College of Agriculture, Vellayani, 1995) Geetha, Roy; KAU; Prema, LQualitative and quantitative changes in stored rice varieties viz. PTB – 10 and Red Thriveni were determined by assuming the changes in their grain constituents, physical characteristics, insect infestation, cooking characteristics and organoleptic qualities. After six months storage effect of different storage containers such as gunny bag, pathayam and metal bin on these qualities were taken into consideration. The grain constituents like protein, nonprotein nitrogen, calcium , iron and phosphorous were found to decrease at a greater rate in PTB – 10 stored in gunny bag when compared to red thriveni. Similarly constituents like moisture, uric acid and freefatty acids were found to increase in PTB-10 than in red thriveni. Chnages in grain constituents, reducing sugars, nonreducing sugars, starch and amylose were observed both in raw as well as in cooked rice samples after storage. Increase in reducing sugar and amylose was at a greater rate in PTB-10 stored in gunny bag especially when cooked while nonreducing sugars and starch level were found to decrease in a similar order. Compared to PTB – 10 in gunny bag after storage, red Thriveni obtained lower values for thousand grain weight and total solid level, when stored in all the storage containers tried. Head rice yield and gelatinization temperature of rice samples increased in red thriveni after storage, the rate being higher in gunny bag when compared to other two storage structures. Viscosity was found to increase greatly in red thriveni stored in metal bin. Insect infestation was found to be greater in gunny bags while metal bin was found to be insect proof. PTB – 10 was affected by insects more when compared to Red thriveni. PTB-10 obtained higher values for cooking characteristics such as volume expansion and gruel loss than red thriveni, when stored in gunny bag. As as result of storage water uptake level and swelling index increased at a greater rate in red thriveni in all the storage containers tried. The rate of decrease in optimum cooking time was greater in PTB-10 stored in gunny bag while stickness was greatly reduced in red thriveni when compared to PTB-10. Raw rice samples were more acceptable before storage as quality parameter hardness increased after storage. Storage provided low scores for colour and odour which had a negative influence on consumer acceptance. Red Thriveni was more acceptable for all the quality attributes than PTB-10. The quality attributes colour and appearance obtained low scores in the two rice varieties the decrease being greater in PTB-10 than Red Thriveni. Taste, flavor and doneness was found to decrease in the two rice samples. The rate of decrease in taste. Flavor and doneness was lower in red thriveni when compared to PTB-10. Among the storage containers, metal bin was found to be a better storage structure than pathayam and gunny bag. The experiment threw light on the significant of metal bin as a storage structure and favourable facts in the shelf life qualities of evolved varieties like red thriveni.ThesisItem Open Access Food preference and dietary habits of adolescents among agricultural laboures(Department of Home Science, College of Agriculture, Vellayani, 1993) Mony Paul, E; KAU; Mary, UkkuruA study entitled food preference and dietary habits of adolescents among agricultural labourers families was undertaken to assess the socio economic personal characteristics food consumption pattern food preferences and the nutritional status of adolescents boys and girls. Majority of the families surveyed belonged to Hindu community and were under privileged. The families were nuclear type with medium size. Father was the main bread winner and major share of the income was earned by the male member. The per capita income of majority of families were found to be between 100 to 200. All the surveyed adolescencts were found to be well educated. All of the surveyed adolescents were non vegetarian cereals, vegetables, roots and tubers, milk fish fats and oils , sugar and jiggery and spices were found to be high frequently used foods among the adolescents. Pulses and fruits were medium frequently used foods . Green leafy vegetables meat and egg were low frequently used foods among them. Cereal based preparation were liked by both adolescents boys and girls. They liked fried foods and sweet preparations. Adolescents most preferred foods were found to be egg, apple, grapes, plantain, sapota and cashew nuts and low preferred foods were ragi, raddish, bittergourd , ivy gourd, star gooseberry and watermelon. Food preference of adolescent boys and girls were not found to vary very much. Factors such as total income of the family, type and size of family, educational status of adolescents and their parents, and the influence of peers were not found to influence the food preferences of the studied adolescents. Consumption of cereals, and fish met above the recommended dietary allowances (RDA) and nutrients such as protein , energy thiamine and niacin was met above 90 percent of RDA in adolescent boys and girls apart from vitamin C in adolescent girls. Weight for age and height for age of the adolescents were below the NCHS standard as well as Indian standards. Anaemia, pigmentation of skin , dental caries were the most common clinical manifestations in both adolescent boys and girls. Normal haemoglobin level was observed only in negligible adolescents. Nutritional status of adolescent girls were found to be better than adolescent boys in the present study.ThesisItem Open Access Impact of pre-treatments and processing on the shelf life quality of papaya products(Department of Home Science, College of Agriculture, Vellayani, 1994) Sheeja, N; KAU; Prema, LThe present investigation was undertaken to study the influence of pretreatments and processing on the shelf-life quality of papaya products. The papaya squash, jam and candy developed were found to satisfy the FPO recommendations. The pretreatments administered were blanching, sulphiting, exposure to sulphur fumes and immersion in citric acid solution. An analysis of the proximate composition of the three products revealed that moisture and sugars were high in squash and jam pretreated with sulphur fumes while candy pretreated with citric acid solution was high in acidity, sugars and carbohydrates. The organoleptic evaluation of the fresh products indicated that squash was most acceptable. The pretreatement with sulphur fumes was affective in improving the appearance and colour of all the three products. The shelf-life qualities of the three products were assessed periodically for one year. Periodical testing of stored papaya squash showed little variation in acid soluble ash, specific gravity and pulp content. Negative results were obtained for fermentation test and mold content. The periodical testing for acidity, reducing sugar, total sugar and TSS in squash showed an increase during storage, while pH and overall acceptability decreased with storage. The monthly evaluation of papaya jam revealed that storage at low temperature was effective in retaining the quality. Among the pretreatments, products prepared with fruits exposed to sulphur fumes showed the maximum shelf –life period (84 percent) compared to control (43 percent) which showed the least shelf – life. The periodical evaluation of papaya jam indicated negligible changes in bulk density. Acidity and reducing sugar showed an increase while pH and overall acceptability decreased with storage. The microbial evaluation of jam revealed that the main causative organism were bacteria, yeast and mold. The pretreatment with sulphur fumes was effective in preventing the microbial attack. At the same time the refrigerated samples were found fresh even after one year. The analysis of the shelf – life period of papaya candy revealed that pretreated refrigerated samples had a longer shelf-life of more than one year than control. At ambient conditions. Samples processed fruits from exposed to sulphur fumes had the highest shelf – life period (75 percent) compared to the control (34 percent) which was the least. The periodical evaluation of candy showed only negligible variation in bulk density. Acidity and reducing sugar was found to increase while pH and overall acceptability showed a decrease with storage. The microbial evaluation of the damaged product revealed that the major causative organism were yeast and mold. The shelf-life evaluation of the products indicated that the refrigerated samples gave quality products compared to that at ambient condition. All the refrigerated samples showed a slower rate of change in the chemical constituents. The evaluation of the three products revealed that pretreatment with chemical compounds, especially with sulphur compounds produced a better effect both qualitatively and orgnoleptically. Pretreatments attempted in the study indicates the advantages of there procedures with respect to the shelf – life qualities of the products. Among there pretreatments, exposure to sulphur fumes process to be the most ideal one, is a very simple technology which can easily be adopted moderately educated farm women.ThesisItem Open Access Dietary habits, fat consumption pattern and blood lipid profile of adults engaged in moderate activity(Department Of Home Science, College Of Agriculture, Vellayani, 1996) Lisa Poopally, J; KAU; Vimalakumari, N KThe study entitled “Dietary habits, fat consumption pattern and blood lipid profile of adults engaged in moderate activity” is an attempt to assess the food and fat consumption pattern of selected moderately active adult males in relation to their blood lipid profile. Fifty adult male employees, between the age of 25-40 years, doing moderate activity for the past 8-10 years were selected for the study. Socio economic back ground of the families revealed that majority of them were Hindus, belonging to extended type of families. All the respondents were moderately educated, and in addition, some of them also possessed technical qualification essential for their job. The personal monthly income of the respondents were in the range of Rs.3000-4000. In addition to this, income earned by different family members, and income from agriculture also contributed to the total family income. Anthropometric measurements of the subjects revealed that the mean height and weight of the subjects were above the ideal height and weight suggested for a reference man by ICMR. Body Mass Index(BMI) of all the respondents were found to be below 25 which indicated that none were obese. Majority of the respondents were non smokers, and only a very small per cent were found to use alcohol daily. Few of the respondents also had the habit of taking exercise regularly to keep them physically fit. All the respondents were consuming two major meals from the factory canteen. The dietary survey revealed that ninety eight percent were habitual non vegetarians. The food served in the factory canteen was found to be an affluent one characterized by energy rich foods, comprising of fats and refined sugars. The consumption of pulses, leafy vegetables, other vegetables, milk and products far exceeded the RDA, where as the energy intake was 30.6 percent above RDA. The consumption of fish was found to be high among the respondents. Coconut oil was the chief used in cooking in the factory canteen as well as in 92 percent of the families. The per capita availability of oil in the house hold showed a wide variation ranging from 13.5 – 56g. The average invisible fat intake of respondents were 56g, which was higher than the average visible fat intake, of 45g/day. Compared with recommended daily allowance, higher energy intake was noticed in majority of the respondents, indicating that they are in a positive energy balance. Analysis of the lipid profile revealed that 20 percent had serum cholesterol levels above 240 mg/dl, where as LDL cholesterol level was found beyond 150 mg/dl only in 73 percent. HDL – cholesterol, which has a protective effect, was found beyond 55mg/dl only in 7 percent. All persons except one had the total cholesterol to HDL cholesterol ratio more than 5, which shows that they are at CVD risk in future. Personal habits showed a significant association with the blood lipid profile of the subjects. The non vegetarian food habits also showed a significant positive association with blood cholesterol, HDL cholesterol and LDL cholesterol. Assessment of the food and nutrient in take of the subjects showed that protein content of the diet was mainly contributed by the consumption of fish and egg, while the coconut kernel supplied the invisible fat content of the diet. A significant positive association was observed between the percent of energy supplied from invisible fat and the triglyceride and VLDL cholesterol levels. From the above findings it was revealed that the blood lipid profile in terms of total cholesterol, LDL cholesterol and the ratio between the total cholesterol to HDL cholesterol of the subject was found to be affected by food and fat consumption (especially the invisible fat) and personal habits of the respondents. All these lipid fractions and the ratio, exhibited an increasing tendency, with the existing dietary and fat consumption pattern and personal habits of the respondents, which could be indicative of a tendency for independing cardiovascular disease risk.ThesisItem Open Access Effect of processing on the mineral status of selected pulses(Department of Home Science, College of Agriculture, Vellayani, 1995) Seji Kochappan, N; KAU; Prema, LThe present study entitled “ Effect of processing on mineral status of selected pulses” was an assessment of the effect of various processing techniques viz, drying, germination, pretreatment for loosening and splitting and dehusking, on mineral status as well as on the antinutritional factors present in the pulses. Role of antinutritional factors or the immobilization of minerals in the pulses were also ascertained. The pulses selected for this study were blackgram (CO4) and greengram (Pusa 91-92). The processed pulses were subjected to various cooking treatments such as boiling, soaking and boiling , steaming, soaking and steaming, cooking under pressure, roasting, frying and micro oven cooking. Processing techniques as a whole reduced the mineral contents of fresh pulses. Among different processing techniques applied on blackgram and greengram, minimum mineral loss was observed in dried samples, followed by germinated samples, pulses in which outer husk were loosened and pulses which were split and dehusked. Drying resulted in a significant loss of Ca and Mg while germination resulted in the loss of Ca, Fe, Zn and Cu. Significant retention of Ca, Mg and Zn were observed in germinated samples compared to husk loosened pulse samples. Significant variations in P, Ca, Fe and Mg were observed between husk loosened and split / dehusked samples. All the cooking treatments reduced the mineral contents of processed pulse samples. Dried samples cooked in water media retained minerals more than other samples. Maximum loss of Mn, Zn and Cu in dried greengram was observed in the samples cooked in micro oven and maximum retention of these minerals in samples, when cooked under pressure. Roasting retained Ca better than other cooking methods. In the germinated samples also, boiling was found to retain more minerals. Soaking and cooking retained phosphorous better when compared to other cooking methods in both the pulses, while cooking in micro oven resulted in maximum loss of minerals. Cooking in watermedia ensured maximum retention of Mg, Mn, Zn and Cu in both the pulses. In split and dehusked blackgram and greengram, steaming resulted in maximum loss of Ca, Fe and Mg in blackgram. While in greengram, this treatment resulted in maximum loss of Ca. Processing as a whole reduced the fibre, phytin and tannin levels of fresh pulses. Among processing techniques applied husk loosening and splitting and dehusking were most effective in reducing the fibre and tannin contents while germination reduced phytin. All the cooking treatments applied on processed pulses significantly reduced the fibre, phytin and tannin levels. Among cooking treatments applied soaking and cooking was most effective in reducing the phytin and tannin levels of all the processed samples. Pressure cooking and roasting reduce were also observed to the phytin and tannin levels considerably. There was association between loss of minerals and antinutritional constituents in processed and cooked pulses. Correlation between the important minerals P, Ca and Fe and phytin, tannin and fibre was found to be significant in various processed and cooked samples of both pulses. A position correlation was observed between minerals and antinutritional constinuents, phytin, tannin and fibre in both the pulses except between Ca and fibre in split and dehusked blackgram when cooked. Among the different processing techniques administered germination was found to be ideal for improving minerals , while among cooking treatments applied boiling, steaming and pressure cooking had depicted similar trends. Since pulses are moderate sources of mineral and since mineral deficiency are common antinutritional problem prevalent in our state, information on ideal cooking method of pulses need t be established in the community.ThesisItem Open Access Developement of karonda (carisa carandus .L) based products(Department of Home Science, College of Agriculture, Vellayani, 1995) Sheeja Majeed, K; KAU; Soffie, CherianThe present experiment entitled “Development of karonda based products” was aimed at developing products for the utilization of the underexploited karonda. In this study organoleptic, nutritional, shelf life qualities and also consumer acceptance and preference of the developed products were investigated. Karonda is an underexploited oblong berry with speakable nutritive value, acidic in taste, negligible sugar content, appreciable vitamin C content and suitable for production of many processed products. In this study attempts have been made successfully to prepare jelly, candy, canned fruit and wine following suitably standardized procedures. The fruit had high pectin value lending its feasibility for making suitable processed products. Visualising the acceptability of the developed products, it was observed that in the case of Karonda jelly best sensory quality attribute was found when the products was prepared in the 4:3 proportion of fruit extract sugar ratio. In the case of Karonda candy, the candy prepared by three weeks impregnation in sugar maintained the top score in all attributes. Coming to canned karonda the best results were attained for the treatment by pitting and without hardening with CaCl2 and for wine the most acceptable treatment was when boiled water was added to the fruit and this attained the best results in case of various quality attribute. The nutritional and chemical composition of the standardized products revealed that chemical characters of all karonda products were in accordance with the characters of similar products prepared from other fruits. The karonda products developed were compared with FPO specification and were found to satisfy the FPO requirements. Cost analysis of the karonda products revealed candy to be the cheapest among the four items, with wine ranking second place and jelly achieving the third place. Cost of canned was comparatively higher due to the expense of processing. However an overall analysis revealed that the cost was lower in comparison with similar products prepared from conventional fruits. Coming to fruit product yield ratio, the highest yield was attained for wine followed by candy jelly and canned karonda. Consumer acceptance and preference of the standardized products were determined. The results revealed that the highly acceptable performance was obtained for jelly followed by candy, wine and canned fruit. Results of preference ranking revealed that wine was preferred most followed by jelly, candy and canned karonda. Parameters selected to ascertain the shelf life qualities of these products were acidity, PH total sugar, TSS, overall acceptability and microbial examination. There was an increase in acidity during storage for jelly and a minimal increase for wine in contrast to candy and canned karonda where there was a decrease in former parameter and no significant change for the latter. Coming to PH, there was a decrease in PH for jelly and wine while there was an increase in PH for candy and there was no significant change for canned fruit. Considering TSS, for jelly and candy it was constant and a decrease was observed for wine and canned karonda. On storage however for total sugar there was a decrease for jelly and wine in contrast to candy and canned fruit where there was an increase. Storage upto eight months did not alter the sensory attributes to considerable levels. Moreover the palatability of wine could be improved with storage. All the products were organoleptically acceptable and maintained good quality parameters on storage under ambient conditions. For all the four products, microbial examination revealed negative results. To conclude the present attempt had been a successful innovation in the preparation of highly acceptable products from the underexploited karonda fruit and also an encouragement for preparation of other good quality products which could increase the acceptability and multiplicity of this neglected berry in addition to bring extra fruit wealth to our country. Therefore efforts should be adopted to incorporate standard techniques to diversify the products developed.
