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Open Access
Development of banana dehydrated fruit drink mix (FDM)
(Department of Home Science, College of Agriculture, Vellayani, 2011) Suma, C; KAU; Nirmala, C
The study on “Development of banana dehydrated fruit drink mix (FDM)” was carried out with the objective to develop banana based fruit drink mix and to evaluate its quality. Two varieties of banana viz., Nendran and Palayamkodan were selected for the study. Technology for Tray dried banana powder was standardized using banana as base material and blended with papaya and pine apple. Good quality FDM was obtained at a temperature of 750 C with 10 per cent maltodextrin (5 per cent at wet basis and 5 per cent at dry basis), 5 per cent liquid glucose and 1 per cent pectinase as additives. Fruit drink (FD) was prepared from the FDM made adding adequate amount of sugar and flavour. Four combinations of FDM were developed from each variety. F0 - Nendran alone F0 -Palayamkodan alone F1 - Nendran + Papaya F1-Palayamkodan+papaya F2 - Nendran + Pine apple F2 - Palayamkodan+pine apple F3 - Nendran + papaya+ pine apple F3 – Palayamkodan +papaya+pine apple Organoleptic qualities of the FDM and FD such as appearance colour, flavour, taste and over all acceptability were assessed by a panel of judges using score card. The sensory evaluation revealed that papaya blended combination scored highest value in almost all attributes. The physical characteristics such as processing loss, yield ratio, rehydration ratio, and bulk density of FDM were assessed. Processing loss was calculated in two stages, viz loss occurred on peeling and loss during drying and powdering. In both the stages maximum processing loss was observed in (F3) combination of Nendran and Palayamkodan. Minimum processing loss (on peeling) was in F1 (0.332) and while in drying and powdering (F3) combination of Nendran showed minimum loss. Yield ratio was also calculated on wet and dry basis. In both varieties, yield ratio (on wet basis) was found high in F0 and F2 combination of Palayamkodan. Moisture, TSS, total sugar, reducing sugar, acidity, fiber, total phenol, and total ash content were analyzed. In the case of moisture, TSS Nendran based FDM recorded highest value. Compared to Nendran based FDM total sugar, reducing sugar, acidity, fiber, total phenol, and total ash content was found to be high in Palayamkodan. Nutritional qualities of the developed FDM such as energy, vitamin. C, β-carotene, sodium, potassium, and calcium were also analyzed. Energy, vitamin. C, sodium and potassium showed significant difference between the varieties, treatments and also between variety and treatment, but in the case of β-carotene significant difference was not observed between variety and treatment. The developed FDM was vacuum packed and kept for shelf life studies for three months at ambient condition. Moisture and acidity was noted after storage for three months. Increase in moisture was observed and significant difference was seen between varieties, treatments and also between variety and treatment. There was a decrease in acidity was noted in stored FDM. Microbial growth was found in the stored samples. Compared to fungal growth and yeast count, bacterial count was higher. The cost of production of 1 kg of dehydrated fruit drink mix was ranged between Rs. 115 – Rs. 175. Nutrient content of one glass FD prepared from FDM was found to be good in all the nutrients except vitamin C. Cost of the fruit drink was found less than five Rs per glass and it is cost effective. Results of the findings confirm that F1 combination (banana with papaya mix) showed best in organoleptic parameters and found very acceptable compared to other combinations of FDM.
Open Access
Promoting fruit and vegetable consumption among school children through nutrition intervention programme.
(Department of Home Science, College of Agriculture, Vellayani, 2011) Seethal, K C; KAU; Beela, G K
The over arching goals of this study was to promote the fruit and vegetable consumption among school children through nutrition intervention programme. Recent literature shows that the consumption of fruits and vegetables among school children are inadequate and the trend of junk food eating habit is increasing alarmingly. A wealth of anecdotal evidence reveals that nutrition intervention programmes with gardening effect multiple domains in the lives of the subjects. The objective of the present study is to promote the fruit and vegetable consumption among the school children through nutrition intervention programme. It also investigates the impact of the nutrition intervention on the knowledge, preference and consumption towards fruits and vegetables. Tools were constructed to ascertain the demographic information’s, food consumption pattern, assessment of general health status, preference towards fruits and vegetables, knowledge towards fruits and vegetables and fruits and vegetable consumption pattern. The tools were subjected to reliability and validity tests before the study. The present study was carried out in three sessions, the first session was pre test, done, before the intervention, the second session was during the intervention and third session was the post test after the intervention. All the subjects in the present study were reported to be habitual non vegetarians. Data shows that even low cost and locally available leafy vegetable like amaranth, drumstick leave and cabbage were not consumed daily by the majority of the subjects. Consumption of roots and tubers, as well as other vegetables were also reported to be less by majority of the subjects. Frequency of fruit consumption of the subjects was also found to be low. Banana was the only fruit that was daily consumed by the subjects. . The results of the present study reveals that subjects showed preference to food rich in sugar and fat compared to that of fruits and vegetables. Majority of the subjects did not show high preference towards leafy vegetables, other vegetables as well as roots and tubers. The nutrition intervention was designed including nutrition education using multimedia tools, gardening, providing hands on activities through the actual growing and harvesting of fruits and vegetables followed by nutrition games. The frequency use of fruits and vegetables of the subjects who participated in the nutrition intervention programme significantly increased. The intervention programme had significant effect on the gain in knowledge as well as change in preference score for fruits and vegetables of the subjects who participated in the nutrition intervention. Positive associations of participation index of the subjects with knowledge score are also found. Hence it can be concluded that nutrition intervention with nutrition education, gardening and games can promote the fruit and vegetable consumption, preference and knowledge of the pre adolescent.
Open Access
Quality evaluation of organic vegetables.
(Department of Home Science, College of Agriculture, Vellayani, 2011) Agey Pappachan, T; KAU; Suma Divakar
The project entitled, ‘Quality evaluation of organic vegetables’ was carried out with the objective to study and compare the quality characteristics of organic and inorganic vegetables. Amaranth (Arun), brinjal (Haritha) and cowpea (Jyothika) were the selected vegetables. Parameters like physical characteristics, nutrient composition, antinutrient profile, shelf life, sensory qualities and pesticide residues were studied. Three types of farming practices were identified as treatments. 1) T1 - Organically cultivated vegetables (PGS certified ) 2) T2 - Organic input vegetables (PGS certified ) 3) T3 - Inorganic vegetables (from local farmers ) PGS was the certification adopted by the organic bazaar operational at Jawahar Nagar, monitored by the NGO (Thanal, Thiruvanathapuram). No significant difference was observed for the physical characteristics of the vegetables under different treatments except for the length and breadth of brinjal, it was observed to be significantly high in inorganic brinjal. Assessment of nutritional qualities revealed that calcium content was significantly high in organic amaranth, where as betacarotene content was significantly higher in inorganic amaranth compared to organic. As for cowpea there was no significant difference observed among treatments for any nutrient. In brinjal vitamin C content was significantly higher in organic brinjal compared to inorganic ones. Shelf life analysis showed that brinjal, cowpea and amaranth in all treatments kept well for similar periods without much variation. Pesticide residue analysis reported that inorganic vegetables like cowpea and brinjal contained detectable amount of malathion which was above the maximum permitted residue limit. In this study, on analysis of the results in general, physical qualities, sensory qualities, nutritive profile and shelf life parameters are seen to be on par amongst the organically and inorganically cultivated vegetables. However, the major concern is the presence of pesticide residue which has great health and environmental implication.
Open Access
Quality evaluation of bamboo seed and its products
(Department of Home Science, College of Horticulture, Vellanikkara, 2010) Shabna Kunhimon; KAU; Suman, K t
The study on “Quality evaluation of bamboo seed and its products” was undertaken to evaluate the cooking, biochemical, nutritional and organoleptic qualities of bamboo seed. The study also aimed to assess the physical qualities, organoleptic qualities and keeping qualities of bamboo seed flour stored for three months. Cooking time of 70 min was taken for obtaining optimum cooked bamboo seed. The water uptake by bamboo seed while cooking was found to be 6.90 ml/g with a volume expansion ratio of 2.16. Grain elongation ratio in bamboo seed was recorded as 0.89. The amylose content in bamboo seed was found to be 34.4 percent. The gelatinisation temperature index in bamboo seed was high. A medium gel consistency of 48.20 mm was observed in bamboo seed. The moisture content in dried and milled bamboo seed was found to be 6.70 percent. Bamboo seed contains 13.78 percent protein. The fat content in bamboo seed was one percent. Starch content in bamboo seed was 62.56 percent. Reducing sugar and total sugar in bamboo seed was 0.41 and 0.99 percent respectively. Fibre content in bamboo seed was 0.92 percent. The calcium, iron and phosphorus contents of bamboo seed were 30.60 mg, 5.94 mg and 158.60 mg respectively per 100g of bamboo seed. In vitro starch digestibility of bamboo seed was found to be 50.16 percent. In vitro availability of calcium, iron and phosphorus of bamboo seed was also estimated and it was found to be 20.20, 10.72 and 20.72 percent respectively. The organoleptic qualities of bamboo seed were evaluated by preparing three products namely cooked rice, kanji and payasam. Cooked rice, kanji and payasam had mean score above 7.00 for all parameters. Among the three products, bamboo seed payasam was found to be the most acceptable product with higher mean score for all the parameters except for texture. For texture bamboo seed kanji had the maximum score. Roasted and unroasted flours prepared from bamboo seed were evaluated for various physical qualities. The bulk density of roasted flour decreased during storage whereas in unroasted flour it remained same (0.80 g/ml). Water absorption index, water solubility index and starch content decreased during three months of storage in both roasted and unroasted bamboo seed flour. Gluten was not found in both roasted and unroasted bamboo seed flour initially and at the end of storage. The evaluation of retrogradation property in bamboo seed flour revealed that the syneresis percentage increased with advancement in days of observation. However a decrease in percentage of syneresis was noted during storage in both roasted and unroasted bamboo seed flour. Products namely puttu, idiyappam and ada were prepared using roasted flour and appam, unniyappam and murukku were prepared using unroasted bamboo seed flour. Bamboo seed puttu was identified as the most acceptable product from roasted bamboo seed flour. Among the products prepared using unroasted bamboo seed flour bamboo seed unniyappam was the most acceptable one followed by bamboo seed murukku and bamboo seed appam. The roasted and unroasted bamboo seed flour was evaluated for bacteria, fungi and yeasts initially and at the end of third month of storage. Presence of bacteria was detected in both roasted and unroasted flour and the count increased in unroasted flour during storage. Fungal count was not detected in roasted bamboo seed flour in both evaluations. But, in unroasted flour fungal count was noticed (1×103 cfu g-1) at the end of three months of storage. Presence of yeast was not detected in both roasted and unroasted flour. Insect infestation was not noticed in both roasted and unroasted bamboo seed flour.
Open Access
Quality analysis of pre-release rice cultures of KAU
(Department of Home Science, College of Agriculture, Vellayani, 2010) Sugeetha, T S; KAU; Nandini, P V
Quality analysis of pre-release rice cultures of KAU” was a study undertaken to determine the quality aspects of the pre-release rice varieties by assessing parameters like physical characteristics, cooking characteristics, nutritional composition and organoleptic qualities. The effect of parboiling on the above quality aspects was also studied. Highest value for thousand grain weight was recorded in variety OM-3. Parboiling significantly increased the thousand grain weight, hydration capacity, swelling capacity and swelling index values. Under, cooking characteristics, variety OM-2 took lesser time to cook. Highest value for volume expansion was observed in MO8-20-KR; for elongation ratio MO6-10-KR; for water uptake OM-4; for gruel loss M-108-262-1; for cooked weight MO8-20-KR and for gelatinization temperature MO8-20-KR. All the eight varieties studied, belonged to intermediate amylose group, MO8-20-KR and MO6-10-KR for amylopectin and amylose-amylopectin ratio respectively. Parboiling had a positive influence on most of the cooking characteristics of rice varieties. Consumers prefer varieties of higher nutritional quality. Compared to other varieties, MO8-20-KR had obtained higher values for nutritional characteristics such as energy content, starch content, total mineral content, calcium, phosphorus and iron. Highest value of protein content was noted in OM-2. MO-87-5 and MO-95-1 were observed to record the highest values for moisture content. MO-95-1 had obtained highest values for fibre content and thiamine content. Parboiling process positively influenced the nutritional composition of the rice varieties, exceptional cases being starch. Organoleptic evaluation of cooked rice revealed that MO8-20-KR scored the highest and therefore can be considered as the most acceptable variety with respect to the given quality attributes such as colour, appearance, flovour, doneness and taste. To conclude, it was found that culture MO8-20-KR was considered as the best among the varieties studied, followed by culture MO-87-5.
Open Access
Feasibility of utilizing Indian almond (Terminalia catappa L.) for value addition
(Department of Home Science, College of Agriculture, Vellayani, 2010) Manjusha, P M; KAU; Syamakumari, S
The study entitled ‘Feasibility of Utilizing Indian Almond (Terminalia catappa L.) for value addition’ was conducted at College of Agriculture, Vellayani. The major objective of the study was to assess the quality characteristics of Indian almond kernel and to find out the feasibility of utilizing the kernel for product development. The Indian almond (IA) required for the study were collected from the college campus Vellayani. Physical characteristics like length, breadth, weight and volume of fruits and kernels were measured. The average length, breadth, weight and volume of fruits were found to be 5.52 cm, 3.55 cm, 5.90 g and 5.05 ml respectively. In the case of kernels it is 2.62 cm, 1.40 cm, 0.54 g and 0.22 ml respectively. Results of chemical composition of Indian almond kernels show that Indian almond kernels are rich in protein and fat. The kernels also contain considerable amount of minerals calcium and iron i.e., 320 mg of calcium, 4.00 mg of iron, 45.00g Carbohydrate and 500.00 kcal of Energy. The sensory qualities of fresh and processed Indian almond kernels assessed and oven dried kernels have secured the highest score. IA kernels were primarily processed in to flour. The quality of the flour prepared was assessed. The acceptability scores of both kernels and flour seemed to diminish with storage. In the case of kernel flour, difference could be noted in the moisture and peroxide value after storage at ambient condition. Even though no difference was seen in the case of peroxide value of the flour when kept under refrigeration, difference could be observed in the case of moisture content. The incidence of insect attack was not observed in the kernel and flour stored for a period of one month. Feasibility of incorporating the developed Indian almond flour into conventional ready to serve preparations like soup, a drink -milk shake, a sweet – maladu (roasted), a snack – pakkavada (fried), confectionary - cake and biscuit (baked) and a curry (boiled) were tried out. Results of the organoleptic evaluation of the products show that the prepared products were very much acceptable. Six combinations of health mix were first formulated incorporating IA flour as the base. From among the six combinations two most acceptable mixes selected using organoleptic evaluation, chemical score and by computing the nutritive value. Other ingredients used for the formation of health mix include soya, Ragi, Banana powder, amaranth and milk powder. The ingredients were selected based on ‘Food square’ and the food group ‘Basic four’. Nutritional qualities of the selected two health mixes were compared with the nutritive value of the other health foods available in the market. The results show that the nutritive values of the IA based health mixes are comparable with other health foods available in the market in nutrient composition and taste. Using the selected two health mixes different methods of preparing health drinks were tried out. The most acceptable method of preparation of health drink was boiling and that was selected for the final preparation of health beverage. As part of the study two simple easy to handle tools were developed. Effectiveness of the developed tools were determined by checking the kernel recovery in unit time using each tool. Results of the study show that 62-65 kernels can be recovered in one hour using the tools. The results proved that the kernels nutritionally very rich, is delicious and has good keeping quality. The most feasible method of extraction of the kernel without breaking was standardized and two tools were finalized to help in the extraction of kernels and to reduce the labour. Assessment of the quality characteristics of the products revealed that they were highly acceptable, nutritionally rich and economically feasible.
Open Access
Standardisation and quality evaluation of banana based probiotic fermented food mixtures
(Department of Home Science, College of Horticulture, Vellanikkara, 2010) Sharon, C L; KAU; Usha, V
The study entitled “Standardisation and quality evaluation of banana based probiotic fermented food mixtures” was undertaken with the objective to standardise indigenous food mixtures based on banana flour with probiotic fermentation with Lactobacillus acidophilus and to evaluate the nutritional factors, organoleptic qualities and storage stability of the food mixtures. Probiotic characteristics like acid and bile tolerance and antimicrobial activity of L.acidophilus MTCC 447 showed an acid tolerance ranging from pH 2.0 - 9.0 , a bile tolerance of three per cent and antagonistic activity against enteropathogens viz Salmonella enteritidis, E.coli, Bacillus cereus and Staphylococcus aureus. The foods selected for developing the probiotically fermented food mixtures were banana (Nendran), defatted soya flour, green gram flour, ripe mango, papaya and tomato. From the 56 combinations tried, 14 fermented food mixtures with L. acidophilus MTCC 447 were selected statistically by applying Kendall’s coefficient of concordance. All the 14 selected food mixtures contained 60-70 per cent banana flour, 20 per cent defatted soy flour / green gram flour and 10-20 per cent fruit pulps. For all the treatments variables of fermentation were optimised as 25g of the food mixture (substrate), pH 4.5, inoculum 300µl (119 x 106 cfu /ml), temperature of incubation 37 ºC and time of incubation 24 hours. All the fermented foods along with unfermented controls were freeze dried. Constituents like titrable acidity (2.59 g lactic acid / 100g), protein (7.82g/100g), iron (6.48mg/100g), thiamine (0.0726 mg/100g) and riboflavin (0.535 mg/100g) were significantly high in fermented food mixtures. in vitro digestibility of starch (82.109 per cent) and protein (85.85 per cent) were also significantly high in fermented food mixtures. Total viable count of L. acidophilus ranged from 9.13 to 9.46 log cfu/g. Mean score of overall acceptability of fermented products were between 7.9-8.0 in a 9 point hedonic scale. From 14 fermented food mixtures, six fermented food mixtures were statistically selected considering all the quality aspects by geometric mean score. The selected food mixtures T1, T2, T3, T7, T8 and T9 along with their respective controls were packed in metallised poly ester / poly ethylene laminate pouches and kept for storage studies under ambient conditions for a period of six months. From the six fermented food mixtures with maximum shelf life qualities, three fermented food mixtures were statistically selected by applying geometric mean score. The treatments with maximum geometric mean score were T1 (70 per cent banana flour, 20 per cent defatted soy flour, 10 per cent mango), T3 (60 per cent banana flour, 20 per cent defatted soy flour, and 10 per cent tomato pulp) and T8 (60 per cent banana flour, 20 per cent defatted soy flour,10 per cent mango and 10 per cent tomato pulp).In all the selected three treatments, viable count of L.acidophilus ranged from 8.84 to 9.12 log cfu/g after six months of storage. This viable count was within the desired level of probiotic organisms recommended Substrate composition was modified by adding sucrose, sorbitol, wheat bran and skimmed milk powder to T1, T3 and T8.The level of these four ingredients were standardised as five per cent in T3, with maximum viable counts of L.acidophilus ranging from 9.45 to 9.54 log cfu/g. Thus five treatments (T3 + sucrose 5 %, T3 + 5% sorbitol, T3 + 5% wheat bran and T3 + 5 % skimmed milk powder) was subjected to quality evaluation and shelf life studies. After modifying the substrate, food mixture T3S (with added sucrose at 5 per cent level) showed high acceptability and an increase in the viable count of L.acidophilus after storage, when compared to T3 (control).T3SB (with added sorbitol at 5 per cent level) was comparable to that of T3 (control) in any aspect. T3W (with added wheat bran at 5 per cent level) was also comparable to T3 (control) but with an increase in the total viable count .T3SK (with added skimmed milk powder at 5 per cent level) showed an increase in all the nutrients, acceptability and viable counts. Hence, these four food mixtures (T3S. T3SB, T3 W and T3 SK) can also be recommended as good probiotic food mixtures. The viable count of L. acidophilus in the developed probiotic food mixtures at the expiry period (after six months of storage) ranged between 95 to 210 x 107 cfu/g and in five grams the viability ranged between 475 to 1040 x 107 cfu. This was within the recommended level of the probiotic organism to assure health benefits. Since the fermented food mixtures were slightly acidic in taste, it can be used with acidic foods like buttermilk, fruit juices etc to enhance their acceptability. The cost of the developed food mixtures ranged between Rs 530 to Rs 550 for 400 grams.
Open Access
Standardisation and quality evaluation of tempeh and tempeh based instant soup mixes
(Department of the home science, College of Horticulture, Vellanikkara, 2011) Lakshmy, P S; KAU; Usha, V
The study entitled “Standardisation and quality evaluation of ‘Tempeh’ and tempeh based instant soup mixes” was undertaken with the objectives of standardising the fermented food tempeh with green gram, cowpea, soybean, rice and wheat, and to evaluate its quality attributes. The study also aims to evaluate the nutritional and shelf life qualities of tempeh flour, to develop instant soup mixes with tempeh flour and quality evaluation of these products. Tempeh fermentations were carried out with pure cultures of Rhizopus oligosporus – MTCC 556 and twenty different combinations of selected legumes and cereals were used as substrates. Among the different fresh tempeh types prepared, T1 (100% soybean) had good appearance and texture. The treatments with green gram had a comparable texture and appearance with the control (T1). Tempeh types with rice had better appearance and texture than that of wheat. The overall acceptability of tempeh chips prepared with different combinations of fresh tempeh types ranged from 6.9 to 8.9 with the highest overall acceptability score for T2 (100% green gram) and the highest overall acceptability of roast ranged from 7.5 to 8.9 with the highest score for T11 (cowpea 50% + rice 50%). The highest IVSD of 82.83 per cent was for T9 (green gram 50% + rice 50%) and the highest IVPD of 88.98 per cent was for T8 (green gram 75% + rice 25%). Fresh tempeh types T2 (green gram 100%), T8 (green gram 75% + rice 25%), and T9 (green gram 50% + rice 50%) were selected based on their acceptability, IVSD and IVPD for further studies. T1 (100% soybean) was selected as control. Among the selected fresh tempeh types, the treatment T1 (control) had the maximum moisture (55.85%), protein (21.09%), total fats (10.12 g/100g), β carotene (331.85 µg/100g), thiamine (0.31 mg/100g), calcium (149.10 mg/100g), iron (3.6 mg/100g), phosphorus (270.61 mg/100g) and zinc (2.17 mg/100g) content, whereas the treatment T2 (100% green gram) had the highest fiber (2.52 g/100g), reducing sugar (2.01 g/100g), total sugar (4.21 g/100g) riboflavin (0.30 mg/100g) and potassium (525.11 mg/100g) content. Starch content was highest (29.13 g/100g) in T9 (green gram 50% + rice 50%). None of the selected fresh tempeh types had vitamin C. Mineral availability was found to be very high in the three tempeh types (T2, T8 and T9) compared to the control (T1). The availability of calcium (61.77%), iron (66.82%), phosphorus (65.72%), potassium (63.60%) and zinc (88.99%) was highest in T9 (green gram 50% + rice 50%). None of the tempeh types showed viability at low pH (1.5 to 2.5), bile acid tolerance (1-4 % level) or antibacterial activity against enteropathogens and hence no probiotic activity can be attributed to any of the selected fresh tempeh types. The appearance, colour, flavour and texture of the fresh tempeh types stored under refrigerated condition were satisfactory up to 12 days for T1 (100% soybean tempeh) and T2 (100% green gram). In T8 (green gram 75% + rice 25%) and T9 (green gram 50% + rice 50%), the shelf life was only up to 6 days of refrigerated storage. Frozen tempeh types were comparable to the fresh tempeh even after 30th day of storage. A gradual reduction in the overall acceptability score of the chips and roasts was observed with the stored tempeh types. The bacterial load in the fresh tempeh was found to be high, in the range of 49.3 to 69.3 x 108 cfu/g. A gradual decrease in the bacterial count was observed in all the treatments up to the 6th day of refrigerated storage and thereafter there was a slight increase in the bacterial count. No pathogenic bacteria were identified in fresh tempeh types. The total yeast count in the fresh tempeh types was in the range of 42.6 to 66.3 x105 cfu/g with the maximum in T9 (green gram 50% + rice 50%). A decrease in the yeast count was observed on storage in T1 and T2, but in T8 and T9, there was an increase in the total yeast count on the 9th and 12th day of refrigerated storage which resulted in the spoilage of these tempeh types. The only identified fungus in fresh tempeh types were Rhizopus oligosporus. The total fungal count was in the range of 2.6 to 5.3 x 106 cfu/g in fresh tempeh types which was reduced to 1.0 to 2.3 x 106 cfu/g on the 12th day of refrigerated storage. In frozen tempeh types, the bacterial count was reduced to 0.17 to 0.49 x 108 cfu/g, yeast count to 0.46 to 0.86 x 105 cfu/g and fungal count to 0.06 to 0.1 x 106 cfu/g after 30 days of storage. The flours prepared from the tempeh types were packed in metalised polyester laminate pouches and stored for a period of six months under ambient conditions. The tempeh flours were evaluated for its quality and shelf life attributes. The tempeh flour prepared with T1 had the highest protein (43.15 g/100g), total fats (20.87 g/100g), calcium (331.25 mg/100g), iron (8.03 mg/100g), phosphorus (601.36 mg/100g) and zinc (4.82 mg/100g). Maximum fiber (3.30 g/100g), riboflavin (0.03 mg/100g) and potassium (979.68 mg/100g) were observed in tempeh flour prepared with T2. Starch content was found to be highest (49.38 g/100g) in T9 (green gram 50% + rice 50%). Thiamine was not detected in any of the tempeh flours. A decrease in the protein, total fats, riboflavin, and minerals was observed on storage but were not significant. The highest IVPD of 90.86 per cent after storage was for T8 (green gram 75% + rice 25%) and highest IVSD of 83.86 per cent was for T9 (green gram 50% + rice 50%). All the tempeh flours remained within the prescribed limit of microbial load making them microbiologically safe even after six months of storage. Insect infestation was not observed in tempeh flours during storage. Tempeh flours were used for standardising instant soup mixes with suitable blending materials. For each of the selected tempeh flour (T1, T2, T8 and T9), four different compositions of soup mixes viz. S1(50), S2(55), S3(60), S4(65) were developed, the number in brackets indicating the percentage of tempeh flour used. The soup mixes (16 numbers) were packed in metalised polyester laminate pouches and stored for a period of six months under ambient conditions. The soup mixes were evaluated for quality and shelf life attributes. After storage, the moisture content of soup mixes varied from 6.53 to 7.53 per cent. The nutrients ranged from 5.53 to 34.65 g/100g (protein), 16.67 to 51.45 g/100g (starch), 0.40 to 2.83 g/100g (fiber), 0.67 to 17.93 g/100g (total fats), 0.00 to 0.028 mg/100g (riboflavin), 39.96 to 298.60 mg/100g (calcium), 1.12 to 5.17 mg/100g (iron), 227.61 to 551.66 mg/100g (phosphorus), 432.31 to 961.51 mg/100g (potassium), and 2.11 to 4.42 mg/100g (zinc) in different compositions of soup mixes. Water required for cooking the instant soup mixes to a soup of acceptable consistency varied from 1280 to 1530 ml/100g and the cooking time of the instant soup mixes varied from 3-6 minutes. The mean score for overall acceptability of the soups prepared with the stored soup mixes ranged from 7.5 to 8.2. The overall acceptability score of the soups were lowest in compositions S4(65) with all the tempeh flours. The microbial load in all the soup mixes after storage was within the prescribed limit and all the soup mixes can be considered as microbiologically safe even after storage of six months. Insect infestation was not observed in any of the soup mixes. The cost of production of 1 kg of fresh tempeh types varied from Rs. 57.00 to Rs. 68.00, 1 kg tempeh flour varied from Rs. 111.00 to 142.00 and that of soup mixes (50g) varied from Rs. 12.00 to 13.00.
Open Access
Nutritional evaluation of cycas seed flour (Cycas circinnalis L.)
(College of Horticulture, Vellanikkara, 2011) Anitha, S; KAU; Indira, V
The study entitled “Nutritional evaluation of cycas seed flour (Cycas circinalis L.)” was undertaken to evaluate the nutritional and antinutritional constituents of cycas flour prepared from seeds collected from forest and non forest areas. The study also aimed to evaluate the effect of processing on the chemical constituents present in the cycas flour. Fresh and matured cycas seeds were collected from forest and non forest areas of Thrissur district during August 2010. The collected seeds were sun dried for 8 to 10 days and pooled separately as forest and non forest samples. The samples were processed by six different methods. The methods included were soaking the seeds in cold water for 12 and 24 hours (T1 and T2), soaking in boiling water for 2 hours after cold water treatment for 12 and 24 hours (T3 and T4) and washing of powdered flour of T1 and T2 for three times in water (T5 and T6). The flour prepared from unprocessed seed was taken as the control (T0). The processed seeds and the control were powdered and dried in a cabinet drier at 60 ± 5◦ C to a moisture level of 10 to 12 per cent. The prepared flour was analysed for different constituents like moisture, protein, starch, total carbohydrate, crude fibre, fat, calcium, phosphorous, sodium, potassium, iron, zinc, crude alkaloid, cycasin and hydrocyanic acid. The flour of cycas seeds collected from forest area was found to be relatively high in starch, total carbohydrate, crude fibre and minerals when compared to the flour prepared from seeds collected from non forest area. The crude alkaloid content was found to be relatively low in forest samples. During processing, the rate of nutrient loss from cycas seed flour increased gradually with advancement in the duration of soaking and increase in the temperature of soaked water. Among the different processing methods, maximum retention of nutrients was noticed in cycas flour prepared from seeds soaked in cold water for 12 hours. The percentage loss of protein, starch, total carbohydrate, crude fibre and fat varied from 2 to 48 per cent. Among minerals, the leaching of potassium was found to be very high. Maximum loss of nutrients was observed in T6, in which the flour was prepared by soaking the seeds in cold water for 24 hours and washed thrice in water. The mean crude alkaloid content in unprocessed cycas flour was 1.58 mg 100g-1 (T0) and it reduced to 0.60 mg 100g-1 during processing (T6). The cycas flour prepared from the seeds collected from forest area was found to be more nutritious. The processing of cycas seed could reduce the antinutritional constituents with considerable loss in nutrients. But, processing is highly essential for cycas seeds to be used as a food ingredient and for product diversification.

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