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ThesisItem Open Access Nutritional status of women engaged in fishvending in Thivandurm district(Department of Home Science, College of Agriculture, Vellayani, 1993) Karuna, M S; KAU; Prema, LThe study on the “Nutritional status of women engaged in fishvending in Trivandrum District” comprises of the socio-economic and food consumption pattern of the fisherwomen families with special reference to their actual food intake, energy expenditure and nutritional status. Families surveyed were nuclear type belonging to under privileged communities. Main occupation of the families was fishing and fishvending. Most of the families belonged to the income groups of Rs.1000 to 2000. In these families as the income increased the percentage of income spent on food items decreased. Expenditure on education and health was very low. Male members spent much money for their faulty habits like alcoholism and playing cards. Most of the families were in debts and only women were responsible for the economic management of the families. Index developed from various socio-economic variables revealed that all the families lived below the poverty line. All the families were non-vegetarians and fish was the main nonvegetarian food in their diet. However, consumption of vegetables, pulses, eggs and green leafy vegetables was less due to lack of knowledge about nutritious food. Preparation of food is not upto the standard and this results in the poor quality of the food. Unbalanced, monotonous meal pattern was observed in the community. Compared to other stages of life, special attention was given only during infancy and pre-school period. Besides fishvending women were responsible for household tasks and child care practices. The women got employment for 7 months in a year. Most of the women sold the fish either in the markets in the city or by home to home delivery. Income getting from fishvending was not in proportion to the distance covered. Time spent for fishvending activity was more than the time they spent for other activities. Most of the household activities were combined with fishvending activities. It was found that total time spent for fishvending and household activities was more than 10 hours in a day. Time spent for fishvending activities was positively associated with family income, age of the fisherwomen and income of the fisherwomen. Compared to recommended daily allowance, higher energy expenditure was noticed in all the fisherwomen studied. Majority of the women were below the normal weight. Body Mass Index of the women showed that 33.33 percent suffered from energy deficiency. Nutritional status index was developed from height, weight and body mass index. The index developed ranged from 14.04 to 18.58. A highly significant positive association was observed in between nutritional status index of the women and their height, weight, BMI, Index developed from socio-economic factors and their energy expenditure. Clinical examination of the fisherwomen revealed that 95.33 percent of the women were suffering from any one of the nutritional deficiency disorders. Consumption of food quantity and availability of nutrients from the food were not satisfactory. The nutrients like energy, calcium, iron , retinol, thiamine , niacin and riboflavin and Vitamin C were deficient in their diets. As a result nutritional deficiency symptoms were more prevalent among them. Energy expenditure was more than the intake of energy. Blood constituents like haemoglobin, total protein albumin and Vitamin A were deficient in many of the women studied. From the above findings it was concluded that the nutritional status of the fisherwomen was found to be affected by geographic, environmental and disease factors.ThesisItem Open Access Effect of iron and vitamin supplementation on iron profile of anemic adolescent girls(Department of Home Science, College of Agriculture, Vellayani, 1999) Kavita, M S; KAU; Prema, LThe study entitled, "Effect of iron and vitamin supplementation on iron profile of anemic adolescent girls", was conducted to assess the magnitude of iron deficiency anemia among adolescent girls; to find out the direct and indirect effects of causative factors and to evaluate the relative effect of supplementation of iron with vitamins on the iron status of anemic adolescent females. The study was limited to Neyyattinkara, Nedumangadu and Trivandurn Taluks of Trivandrum district. Rapid assessment technique was administered to determine haemoglobin and to indentify 225 adolescent girls suffering from iron deficiency anemia (with Hb ::::;; 12g1dl). Socio economic status of the girls was determined by using a suitably structured schedule while nutritional variables responsible for the incidence of anemia were determined through assessing their mean food intake by 24 hour recall method and by ascertaining their anthropometric measurements using universally accepted techniques. Clinical examination was conducted to assess the health variables responsible for iron deficiency anemia. A metabolic experiment of two months duration was conducted to find the effect of iron and vitamin supplementation on iron profile of the moderately anemic girls. For this, the basal diet which gave RDA of nutrients was supplemented by 60 mg iron and 500 ug folic acid, 600 /-lg equivalent vitamin A, 1.2 mg equivalent vitamin B~ and ~ 40 mg equivalent vitamin C in different treatment groups either in the form of tablets 351 Supplements in the form of tablets produced highest and rapid changes in haematological and iron profile while the greatest positive changes in growth and physical endurance were observed when the supplements were given in the form of food. Hence for proper iron nutriture, iron source with high bioavailable iron is necessary along with balanced intake of other nutrients.ThesisItem Open Access Nutritional status of ICDS (Integrated child development services) beneficiaries with respect to participation(Department of Home Science, College of Agriculture, Vellayani, 1993) Mary Ukkuru, Pulikkottil; KAU; Prema, LA study entitled “Nutritional status of ICDS (Integrated Child Development Services) beneficiaries with respect to participation" was carried out' in Malappuram district selecting 170 beneficiaries representing three categories via preschool children, pregnant mothers and lactating mothers and 70 nonbeneficiaries from similar socio-economic background far parnparison. The study enlightened the socio-economic and personal characteristics of the respondents, appraisal of the programme implemented in the area, nutritional status of the respondents through dietary, food consumption, anthropometric, clinical and biochemical parameters, participation index and nutrtianal status index of the respondents, and the interre1 ationhip between participation index and nutritional status index. Major findings Majority of the respondents were from Hindu community. Joint family system with 'small family norm' prevailed in the area. Major expenditure is for food. Beneficiaries had the correct perception about the ICDS programme. Their, highest preference was for supplementary nutrition' and least for referral service. Beneficiaries considered supplementary nutrition most useful followed by immunization and ‘health check-ups'. "Sharing of the food supplement", incomplete utilization of immunization, Irregular supply of vitamin supplements, lack of motivation for health education calsses, under utilization of referral services were some of the lacunae identified. Anthropometric measurements of the preschool children and that of mother beneficiaries were superior to that of their counterparts in the contorl group. Dietary and food consumption pattern of the experimental group was better than the control group. Nutrient intake was adequate with respect to calories and proteins in both the groups, while other nutrients such as vitamin A, vitamin C, and riboflavin were inadequately met, and were much lower in the control group. Clinical evidence of various deficiency diseases were lower in the experimental group compared to the control group. So also the biochemical parameters. Various socio-economic personal characteristics were not found to influence either the participation or the participation levels of the respondents. The nutritional status index developed wa.s significantly better in the experimental group. Participation index of the beneficiaries was found to be high and nutritional status index increased significantly with participation index in the beneficiaries except in pregnant mothersThesisItem Open Access Developing complementary food products based on Cassava and Sweet Potato(Department of Home Science, College of Agriculture, Vellayani, 1995) Chellammal, S; KAU; Prema, LThe present study on developing complementary foods based on cassava and sweet potato was under taken to utilize the high energy root crops such as cassava and sweet potato for the development of complementary foods and to ascertain their nutritional adequacy, physiological tolerance, organoleptic and shelf life qualities. The survey on the consumption of processed foods indicated that all the families surveyed were aware of the different processed foods available in the market irrespective of the family income. Variables like, food expenditure family income, educational status of the housewife, number of children in the family and family size were found to have a positive correlation with the consumption of processed foods. The employment status of the women had a significant correlation with the consumption of the processed foods. In high income families, the consumption of processed foods was more among unemployed women. Employed women of high middle income families consumed more processed foods than unemployed women of that category. But the employment status of women did not make any significant difference among the middle income families with regard to the consumption of processed foods. Type tests administered for the raw ingredients revealed that the moisture content for all the raw ingredients were lower than ISI specified values. And low moisture values were advantageous in product development. Protein and ash content of certain ingredients were slightly lower than ISI prescribed values but the difference was not statistically significant. Type tests administered for the products revealed that all the characteristics were comparable with ISI specifications. Regarding physical characteristics sweet potato noodles secured lower scores than cassava and standard noodles for different quality parameters. However the developed macaronis were equal or better in physical characteristics. Cooking time for the extruded foods were on par with standard products. The bulk density of standard noodles was significantly lower than cassava and sweet potato noodles. Bulk density of macroni was higher than that of noodles in all the three categories. All the foods developed had essential nutrients in optimum quantity. When the nutrients were computed they were observed to be slightly higher indication loss during processing. The loss was statistically significant for protein and carotene in the extruded foods. Assessment on the physiological tolerance revealed that among the experimental groups weaning mixes exhibited higher values for P.E.R. B.V, D.C and N.P.U which were comparable with the control group. The PER of the developed foods were 1.99 and above, indicating that the quality of protein is good. The study on the organoleptic qualities of the developed food revealed that cassava based foods could be rated as equal or even better on certain quality parameters than standard. Sweet potato based foods secured lower scores. Women from high income group who were the predominant consumers of processed foods, fully agreed with the judgment of technical experts. All the foods developed, were rated positively by majority of the farm women. Regarding shelf life qualities, the storage containers had significant effect on the moisture level and peroxide value of the stored products. However the storage containers did not have any significant influence on the total sugar content. There was increase in all the three quality parameters throughout storage period, the highest being in polythene bags followed by steel containers. There was no insect infestation upto 6 months of storage period irrespective of containers and products . Products stored in glass and plastic containers were free of insect infestation through out the storage period of one year. Among the other two containers the infestation was more in polythene bags than in products stored in steel containers. The insects identified were S.orysae, T.castaneum and A. Fasciculatus. Microbial status after the storage period, revealed that there were five samples in which there was neither fungal nor bacterial growth. Though there was fungal or bacterial growth in other samples the count was within the maximum limit specified by ISI. The technologies developed in the present study could be transferred to unemployed youth and women so that they can start small scale processing units which is the present lacunae in food processing industry in our country.ThesisItem Open Access Assessment of quality of selected varieties of green gram and grain cowpea(Department of Home Science, College of Agriculture, Vellayani, 1996) Jessy Philip; KAU; Prema, LPulses contain several imbibed inhibitors, antinutritional substances and flatulence causing factors which negatively influences their nutritional significance, digestibility and utility value. Studies on processing pulses, indicate a reduction in the above undesirable factors. Comprehensive information regarding the quality of different varieties of pulses evolved and recommended by Kerala Agricultural University are at present not available. Hence in this study, a critical assessment of the quality parameters in selected varieties of cow pea (C 152, V 118, Pournami, Kozhinjipayar and Kanakamany) and greengram (Mg 161, M 3, Co 2, Pusa 8793 and Pusa Baisakhi) were envisaged. The physical, cooking, nutritional and antinutritional qualities were critically assessed to screen the varieties of the two pulses. Effect of processing and cooking methods on the above quality parameters were also ascertained. Salient findings of the study are: 1. Based on the physical, cooking and nutritional characteristics Kanakamany in cowpea and Pusa 8793, M 3 and Mg 161 in greengram were found to be better than other varieties .. pa 2. In Cowpea varieties tannin, phytin and trypsin inhibitorswere lowest in V 118, raffinose in C 152; and stachyose and verbascose in Kozhinjipayar, 3. Among greengram varieties tannin, and verbascose were lowest in M 3; phytin and stachyose in Co 2, trypsin in Mg 161 and raffinose in Pusa 8793. 4. Gel electrophoretic analysis of cowpea and greengram protein revealed their heterogenic nature. 5. Limiting amino acids such as methionine and cystine were highest in Kanakamany (cowpea) and Mg 161 (greengram). 6. Biological experiments revealed that among cowpeavarieties PER and NPUwere high- est for Pournami (1.92) and V 118 (86.13) respectively and in greengram varieties, PER was maximum for Mg 161 (2.83) and NPU was highest for Pusa Baisakhi (84.27). 7. Incorporation of Kanakamany (which was lysine and arginine ratio as 1) in high fat high cholesterol diet decreased the lipid level in liver and serum of experimental ani- mals indicating the hypocholesterolemic effect of Kanakamany. 8. An increase in protein content was observed in the two pulses during germination and germination followed by steaming. 9. A reduction in antinutrients were found during various processing and cooking methods. 10. Soaking and boiling caused maximum reduction in tannin, phytin and trypsin inhibi- tor in the two pulses. 11. Germination and steaming were found to be the most effective method in reducing the flatus producing oligosaccharides viz raffinose, stachyose and verbascose in the two pulses. 12. Application of suitable statistical techniques on the above data revealed the superior- ity of Kanakamany (cowpea) and Mg 161 (greengram) over other varieties.ThesisItem Open Access Multi variate approach to define the quality of rice(Department of Home Science, College of Agriculture, Vellayani, 1995) Nandini, P V; KAU; Prema, LA study on “ a multi variate approach to define the quality of rice” was carried out assets the major quality parameters such as physical characteristics, cooking characteristics, organoleptic qualities and nutritional composition. Sixty rice varieties (thirty hybrid derivatives, twenty eight traditional / local varieties and two other improved / market varieties ) were selected. The programme envisaged not only a detailed study on different quality parameters like physical characteristics, cooking characteristics, organoleptic qualities but also the suitability of the varieties to rice based preparations. Importance was paid to nutritional quality of the varieties. All the above indicators were tested both for raw as well as for parboiled rice. Among the various indicators studied under physical characteristics, in general, thousand grain weight was found to be higher in hybrid derivatives of rice while head rice yield and moisture content in traditional varieties. Process of parboiling was found to increase the thousand grain weight and head rice yield. Less cooking time, less gruel loss, lower viscosity , higher elongation index and elongation ratio were noticed in other improved varieties while higher water uptake and volume of expansion after cooking a desirable trait were noticed in hybrid derivates of rice. As a result of parboiling, optimum cooking time, elongation index and gelatinization temperature were found to increase and there was a decrease in gruel loss, volume expansion and water uptake due to parboiling. Rice based preparations using different cooking methods such as boiling, fermenting and steaming , fermenting and shallow frying, powdering, roasting and steaming, powdering , roasting and boiling and baking attempted. The overall acceptability of the quality attributes revealed the market varieties were found to obtain highest score, followed by traditional and hybrid derivatives. Cluster analysis was carried out to group/cluster the various rice varieties based on their multiple characters. The D2 analysis based on organoleptic qualities revealed that thirty five varieties were found to be homogeneous with respect to the above qualities for the preparation of cooked rice using raw and parboiled rice. Seventeen varieties were selected for nutrient composition on the basis of D2 analysis using physical and cooking characteristics of rice varieties. Parboiling had a positive influence on calorific value, ash and mineral content while negative effect on starch, amylase and protein in all the selected rice varieties. Discriminant function approach was used to discriminate the various varieties of rice based on multiple characters relating to the quality parameters and individual indices were developed for quality parameters and also for various rice based preparations. A comprehensive index was also developed based on physical , cooking , organoleptic and nutritional composition of selected rice varieties. Hybrid derivatives like Vyttila -3, Hraswa and remya were found to obtain high index scores among the seventeen varieties. Apart from these, traditional varieties like Veluthari Thavalakannan, Kutticheradi and Chuvannari Tavalakannan were also found to obtain high index scores. Hybrid derivatives such as bhadra, Nila, Jayanthi, Asha and traditional variety Kavungin Poothala were found to be least acceptable on the basis of index scores optained.ThesisItem 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, VThe 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.ThesisItem 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, VThe 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.ThesisItem Open Access Quality evaluation of medicinal rice (Oryza sativa L) ev. njavara for product development and therapeutic value(College of Agriculture, Vellayani, 2012) Reshmi, R; KAU; Nandini, P VA study entitled “Quality evaluation of medicinal rice (Oryza sativa L.) cv. Njavara for product development and therapeutic value” was conducted to assess the major quality parameters such as physico-chemical characteristics, nutritional composition and antioxidant activity. Two eco types of Njavara rice Njavara black (NB) and Njavara yellow (NY) were procured from RRS, Moncompu and one eco type of Hraswa was obtained from ARS, Mannuthy. Hraswa was treated as the control. The study was conducted in three phases. The first phase experiment envisaged the quality evaluation of the selected rice varieties. In the second phase of experimentation, a product (grits) was developed using both the ecotypes of Njavara; Its physical, chemical, nutritional composition, sensory and shelf life qualities was assessed and finally in the third phase of experiments the product was tested for its therapeutic value viz. glycemic index and antioxidant properties. In the first experiment, the parameters selected to study under physico-chemical characteristics were moisture, size, shape, length, width, L/B ratio, colour, thousand grain weight, gel consistency, bulk density, gelatinization temperature, chalkiness index, viscography and hardness. Regarding the colour of the rice samples all the samples were red in colour. The L/B ratio and moisture content was recorded highest for NY among the three selected rice varieties. Thousand grain weight was highest for the variety Hraswa (control) and lowest for NY. The assessment of the calorific value/energy of the three rice varieties revealed that NY had the highest value for calories when compared to the other two varieties. The protein content was found to be higher in NB and lowest in Hraswa (control) variety. The evaluation of protein quality showed that values of essential amino acids like threonine, valine, methionine and isoleucine of Hraswa (control variety) was lower than the values of raw Njavara rice samples. Whereas leucine, phenylalanine, lysine and tryptophan values of Hraswa were higher than Njavara black and yellow varieties. Amino acid score (AAS) of the rice samples revealed that NY had more amino acid score than NB. Soluble fibre content was more for NB and lower for Hraswa (control) variety. NB had the highest value for total phenol content. Trace element content of the rice samples revealed that NB had the highest value for Fe. As for Mn, Zn, Cu and Se, Hraswa (control) variety had the highest values. The results of the antioxidant properties revealed that for DPPH scavenging activity and hydroxyl radical activity NY had highest antioxidant activity, with an IC50 value of 31.62 µg/ml for DPPH and 46.00 µg/ml for hydroxyl radical scavenging activity. For superoxide radical scavenging activity, NB had the highest activity with an IC50 value of 48.78 µg/ml. In the second phase of the experiment, both the Njavara ecotypes were first parboiled and then converted to grits form and its nutritional composition, sensory and shelf life qualities were assessed. The results revealed that the energy content of the NY (G) was higher when compared to NB (G). It was found that processing influences the calorific values of rice positively. The protein content was found to be highest in NY (G) and the results showed a decrease in protein content due to processing when compared to raw values. As a result of processing the essential and non-essential content of both the Njavara varieties were found to decrease and the decrease was found more in NY (G) when compared to NBG). The EAA index of the rice samples showed that NB (G) had higher value. NY (G) had higher soluble fibre content; the results revealed that soluble fibre content has decreased as result of processing. NB (G) had the highest value for total phenol content and the results revealed that after processing the total phenol content had increased. Trace element analysis of the Njavara rice samples in the present study revealed that all the trace elements viz., Fe, Mn, Zn Cu and Se increased in content after processing with NB(G) having the highest value for all the trace elements. Antioxidant properties showed that for DPPH scavenging activity NY grits had highest antioxidant activity with an IC50 value of 35.89 µg/ml. For hydroxyl radical scavenging activity also NY grits was having highest activity. (IC50 = 53.78 µg/ml). Superoxide radical scavenging activity showed that NB grits had highest activity (IC50 value = 48.78 µg/ml). To ascertain the shelf life quality of the developed product, moisture percentage, peroxide value, insect count and microbial growth was determined. The assessment of microbial growth revealed that the highest microbial load was found in NB(G) but these levels were within the prescribed specification. Results of the selection of superior variety showed that NB (G) was found to be superior in quality, but statistically the values of NY (G) and NB(G) were not having much difference. In the third phase of experiments, Njavara grits were tested for their therapeutic value viz. glycemic index and antioxidant properties. For assessing the therapeutic value, different breakfast recipes like uppuma, porridge, kozhukatta and oratti were tried in the laboratory incorporating Njavara rice grits. The formulated recipes were then subjected to sensory evaluation. Njavara grits uppuma obtained the highest score for overall acceptability. For assessing the efficacy of Njavara on the blood sugar levels, a feeding trial for 3 months was conducted among five diabetic subjects in the age group of 40-50 years. Blood sugar levels was monitored initially (before the supplementation) and finally (after the supplementation). The results revealed that, for all subjects, blood sugar levels decreased after supplementation study. Mean glycemic index and Glycemic load of the Njavara rice was found to be 72 and 36 respectively. Antioxidant properties in the blood samples of the subjects revealed that after the supplementation with Njavara the DPPH scavenging activity, hydroxyl radical activity and superoxide anion-radical scavenging activity of all the five subjects under study had appreciably increased.
