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Open Access
Quality evaluation of germinated rice and rice products
(Department of Home Science, College of Horticulture, Vellanikkara, 2012) Neethu Sathyan, T; KAU; Suman, K T
The study entitled “Quality evaluation of germinated rice and rice products” was undertaken to evaluate the physical, cooking, biochemical, nutritional, organoleptic and keeping qualities of germinated rice. The study also aimed to evaluate the physical and keeping qualities of roasted rice flour and to assess the acceptability of the products prepared with rice flour. The rice variety Jyothi was selected for the study. After soaking for 12hours, it was germinated under laboratory conditions. The treatments were T0 – Ungerminated rice, T1- Rice- soaked for 12 hours, T2 – Rice- soaked and kept for germination for 3 days and T3 – Rice- soaked and kept for germination for 6 days. Milling recovery was found to be very low in germinated rice which in turn resulted in higher milling loss. Total milled rice and head rice recovery of germinated rice decreased significantly during storage when compared to control. Significant variation among treatments was observed with respect to thousand grain weight and thousand grain volume. To obtain optimum cooked rice, a cooking time of 22.33 to 29.33 minutes was noticed among different treatments. A positive correlation between water uptake, volume expansion and grain elongation was noticed in all the treatments. Germination decreased the amylose content thereby affecting the gel consistency. Intermediate gelatinisation temperature index was noticed in all the treatments. Moisture content of rice from four treatments varied from 10.51 to 12.67 per cent which increased significantly during storage. A significant increase in total and reducing sugar was observed as a result of starch degradation during germination. Variations were noticed in the protein, fat and fibre content among treatments. Progressive increase in the thiamine content was observed with advancement in days of germination. Compared to control, calcium, iron and phosphorus content of germinated rice were significantly low. During germination, in vitro starch digestibility of rice from different treatments increased by 5 to 17 per cent. Significant increase in in vitro mineral availability was also noticed. Bulk density of roasted rice flour from different treatments varied from 0.78 to 0.84 g per ml. Compared to control, lower water absorption index and higher water solubility index was noticed in roasted rice flour from germinated rice. The evaluation of retrogradation property in roasted rice flour from different treatments revealed that syneresis per cent increased with advancement in days of observation. Maximum syneresis was noticed in germinated rice. The products prepared using rice (cooked rice, unniappam and kozhukatta) and rice flour (iddiappam and puttu) from germinated paddy had mean scores above 6.0 for different quality attributes. Germinated rice was found to be more suitable for the preparation of unniappam and puttu. Mean scores for various quality attributes increased when the products were prepared from stored rice and rice flour. The rice and roasted rice flour were evaluated for the presence of bacteria, fungi and yeast initially and after three months of storage. Presence of bacteria was detected in both periods under study. Fungal growth was not noticed in any of the rice and rice flour samples initially but after three months of storage fungal growth was detected in roasted rice flour of T0 and T1. Yeast count was not detected in rice and rice flour initially and after three months of storage. Insect infestation was not noticed in rice and rice flour from different treatments throughout the storage period.
Open Access
Quality evaluation of newly released KAU rice (Oryza sativa L.) varieties and their suitability for traditional food products
(Department of Home Science, College of Horticulture, Vellanikkara, 2015) Chandhni, A A; KAU; Aneena, E R
The present study entitled „Quality evaluation of newly released KAU rice (Oryza sativa L.) varieties and their suitability for traditional food products‟ was conducted to evaluate the physical, biochemical, nutritional, cooking and organoleptic qualities of newly released KAU rice varieties. The study also aimed to assess the suitability of these rice varieties for the preparation of selected traditional food products. Milling per cent among rice varieties varied from 64.07 per cent in Prathyasha (MO-21) to 77.83 per cent in Ezhome-2. Vyttila-8 obtained the highest head rice recovery of 57.45 per cent while it was lowest in control variety Jyothi (41.08 per cent). The highest thousand grain weight (20.68 g) and volume weight (14.6 mm3) was observed in Vaishak (PTB-60). Based on the L/B ratio, the grain shape of Ezhome-1, Vyttila-8, Vaishak (PTB-60) and Uma were classified as bold medium. Ezhome-2, Prathyasha (MO-21) and Jyothi varieties were categorised as slender long grains. For most of the physical quality parameters, raw rice of newly released varieties were found to be superior over the control varieties Jyothi and Uma. Newly released rice varieties obtained lower total index for organoleptic qualities than control varieties. Ezhome-2 obtained highest total index for table rice among newly released varieties. Among rice varieties, lowest cooking time of 18.51(Prathyasha (MO-21)) to highest of 24.75 (Ezhome-2) minutes was noticed for obtaining optimum cooked rice. Highest water uptake of 5.74 ml/ g was observed in Ezhome-2 and lowest of 3.3 ml/ g in Jyothi. Control varieties Jyothi and Uma obtained volume expansion ratio of 5.62 and 6.07 respectively, which was higher than that of the newly released rice varieties. Among rice varieties, amylose content varied from 10.20 per cent in Prathyasha (MO-21) to 23.32 per cent in control variety Uma. Gel consistency of different rice varieties was determined and it varied from 27.50 to 145 mm. Cooking qualities of the newly released rice varieties were found to be comparable with that of the control varieties. Among newly released rice varieties, higher grain elongation ratio of 0.90 was noticed in both Ezhome-2 and Prathyasha (MO-21). Maximum keeping quality up to 12.60 hours was noticed in Vaishak (PTB-60) and minimum of 11.24 hours in Prathyasha (MO-21). The moisture content of different rice varieties ranged from 8.5 per cent in Ezhome-2 to 11.6 per cent in Ezhome -1 and Prathyasa (MO-21). The highest total carbohydrate, starch, energy, protein, zinc and phosphorous content was noticed in newly released rice variety Ezhome-2. Fat content in different rice varieties ranged from 0.30 per cent in Ezhome-2 to 0.71 per cent in Vaishak (PTB-60). The highest fibre content of 0.7 g/ 100g was noticed in Ezhome-1. Maximum thiamine content of 0.07 mg/ 100g was noticed in Vaishak (PTB-60). The highest calcium and iron content was noticed in Jyothi and Prathyasha (MO-21) respectively. Newly released rice varieties were found to be superior to control varieties in nutritional qualities. In the case of unroasted rice flour, highest bulk density of 0.73 g per ml was noticed in Ezhome-2 and the lowest of 0.63 g per ml in Jyothi. In roasted rice flour, the highest bulk density of 0.62 g per ml was observed in control variety Uma. The highest water absorption index of 25.46 was observed in unroasted rice flour of variety Jyothi (control) and 25.11in roasted rice flour of Uma (control). Highest water solubility index of 0.78 was observed in unroasted rice flour of Vyttila-8 and the lowest of 0.34 in Ezhome-1. In roasted rice flour the highest water solubility index of 0.81 was noticed in Ezhome-2 and the lowest in Vyttila-8 (0.28). At the end of the 12th day of study the highest synerisis per cent in unroasted rice flour was noticed in Vyttila-8 and that of roasted rice flour in Ezhome-1. Physical properties of rice flour of newly released rice varieties were comparable with that of the control varieties. Evaluation of microbial qualities indicated that at the end of 6th month of storage bacterial count and fungal growth was observed in raw and roasted flour of different rice variety. Yeast was not observed in any of the raw rice and roasted rice flour of different varieties till 5th month of study. Vyttila-8 was found to be the most suitable rice variety for the preparation of rice flakes and unniyappam. The most suitable variety for the preparation of cooked rice and iddli was control varieties Jyothi and Uma respectively. Prathyasha (MO-21) was found to be the most suitable variety for the preparation of appam and ada and is also suited for idli. Vaishak (PTB-60) was the most suitable rice variety for puttu. In the present study, It was observed that newly released red rice varieties were suitable for the preparation of different traditional food products.
Open Access
Development of value added products from banana peel
(Department of Home Science, College of Agriculture, Vellayani, 2015) Megha S, Karthikeyan; KAU; Suma Divakar
The present investigation entitled “Development of value added products from banana peel” was conducted at the Department of Home science, College of Agriculture,Vellayani. The objective of the study was to develop banana peel based food products and to ascertain their quality and shelf life. The study intended to utilize this nutritionally significant raw material through value addition, thereby reducing its large scale wastage from the processing industry and also avoiding the related environmental pollution. Banana peel of cv nendran was utilized for the study and the peels were collected from chips making units in East fort, Trivandrum. The collected peels were pretreated with different proportions of citric acid (0.1-0.3%) and salt (1-3%), to control enzymatic browning. Three products were standardized namely, a banana peel based Instant soup mix (ISM), a Ready to cook (RTC) curry mix and a sauce. For standardization of the products the best formulations were selected by a panel comprising of 10 members. Parameters like colour, appearance, taste, texture and overall acceptability were evaluated. In the case of instant soup mix, the best formulation identified was S1 which comprised of banana peel flour, onion powder, corn flour, citric acid, capsicum powder, coriander leaves powder, white pepper powder, ginger powder, garlic powder and salt (Their ratio being , 5: 4: 1.5: 0.5: 0.25: 0.25: 0.5: 0.25: 0.25: 2). In the case of the RTC curry mix, S1 was selected as the best formulation, which contained banana peel, crushed red chilly, garlic, jeera, turmeric powder and curry leaves (Their ratio being , 100: 3:5: 1: 2:5). As for sauce, formulation S5 got the highest scores in sensory evaluation, which comprised of Banana peel, coriander leaves, garlic, vinegar, red chilly, sugar and spices (Their ratio being, 100: 50: 5: 2.5: 2.5: 5) Physical properties of ISM, RTC curry mix and sauce were analyzed. Moisture content the products were found to be 4.4, 5.4 and 72.2 per cent respectively, yield ratio for the products in the same order was found to be 0.06, 0.13 and 1.4 respectively, Bulk density of ISM and RTC curry mix was found to be 0.81 and 0.73 gm/ml, water absorption index of ISM and RTC curry mix was found to be (13.5 and 4.0 per gm) and rehydration ratio of curry mix was observed to be 0.38. Chemical analysis of the products revealed that acidity of soup mix, RTC curry mix and sauce were 0.76, 0.85 and 1.75 per cent respectively. Reducing sugar levels were found to be in the range of 0.97 to 1.07g%. Fiber content was found to be in the range of 2.06 to 14.10, pH of the products were found to be 5.20, 5.10 and 4.06 ; TSS of sauce was observed to be 20° brix. Nutrient analysis reports revealed that CHO levels of the ISM, RTC curry mix and sauce were 48.6, 62.0 and 46.2 gm respectively. Similiarly the protein levels were found to be 7.5, 9.8 and 6.0 gm for the 3 products. Calorie content in these products were analyzed to be in the range of 220 -268 kcal. Mineral content of the products were analyzed as; sodium (18.5, 25.6 and 31.49 mg), potassium (62.8, 82.5 and 116.4 mg), calcium (40.7, 69.4 and 67.0 mg) and iron (2.62, 1.94 and 0.94 mg). Shelf life parameters were assessed by storing the products for three months at ambient conditions. Moisture and sensory parameters of the products during storage period showed only slight changes compared to fresh samples. Microbial infestation was found to be within safe limits. This study has confirmed the acceptability of three convenient, nutritive and appealing banana peel based products namely ISM, RTC curry mix and sauce with appreciable shelf life suiting to the urban consumer.
Open Access
Development and quality evaluation of fibre enriched cookies
(Department of home science, College of agriculture, Vellayani, 2015) Suma, K; KAU; Nandini, P V
The present study entitled “Development and quality evaluation of fibre enriched cookies” was conducted at the Dept of Home Science, College of Agriculture, Vellayani with the objective to develop wheat based cookies enriched with cereal bran and to assess its quality parameters and glycemic index. Consumer acceptance, cost, yield ratio were also ascertained. Sweet and savory cookies were standardized by trial and error method substituting wheat flour with cereal bran @ 10 to 50% along with other adjuncts. Fifteen experimental treatments viz. T1 –control (100% refined flour), T2 to T6 rice bran cookies, T7 to T11- wheat bran cookies and T12 to T15 combination of rice bran + wheat bran were selected. Each treatment was replicated thrice. Sensory evaluation of the 15 treatments was carried out by a panel of judges and on the basis of overall acceptability scores, best treatment from each category ie.T4, T9 and T14 @ 70:30 along with control (T1) (100% refined flour)were selected for in-depth analysis such as physical parameters, nutrient composition, storage stability and glycemic index. Results of physical parameters revealed an increase in weight of cookies with addition of bran. The weight of cookies ranged between 13.33 to 16.00g. The control cookies (T1) exhibited less diameter (3.67cm). The maximum thickness was found in T14 cookies (1.29cm). The spread ratio revealed a significant difference between control and bran based cookies. The nutrient composition of cookies revealed that the moisture content of cookies ranged between 2.53 to 3.98 per cent. There was a significant difference between control and bran based cookies with respect to energy content. The highest energy content was observed in control cookies i.e.524 Kcal /100g (sweet) and 485 Kcal/100g (savory). Fiber content was found to be highest in T14 (3.50g/100g) and lowest (1.40/100g) in T1. Higher fat content was obtained in rice bran + wheat bran sweet cookies (T14) being 17.51g and 17.63g/ 100g for savory cookies. The protein content was found to be higher in T14 both in the case of sweet and savory (8.49g and 8.84g/100g) cookies. The total mineral content was found to be highest in rice bran + wheat bran cookies both in the case of sweet and savory cookies (2.33g and 2.22g/100g). The shelf stability of the cookies was assessed by storing the cookies in laminated pouches at ambient condition for a period of three months. The organoleptic qualities, moisture and peroxide value was determined initially and at the end of each month. A slight increase in moisture content was observed during the storage period. FSSAI type tests were administered to the cookies and found that moisture content was within the prescribed limits. Peroxide value was not detected up to three months. Analysis of organoleptic scores indicated that overall acceptability scores did not vary significantly over the storage period. The yield ratio was found to be more in bran based cookies. The cost of bran based cookies was found to be less (Rs 9.50 to 12.82/ 100g) when compared to fibre enriched proprietary cookies (Rs.20.00, 36.00 and 40.00/100g) available in the market. Consumer acceptance study unveiled that T9 (wheat bran sweet cookies) ranked the best having a score of 90. Lowest GI was noticed in T9 followed by T14(savory cookies). It can be concluded that replacement of wheat flour with cereal bran up to 30 per cent level is possible without adversely affecting physical parameters, sensory qualities and nutrient composition.
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
Evaluation of cycas seed flour for product development
(Department of home science, College of horticulture, Vellanikkara, 2012) Lijitha, S; KAU; Indira, V
The study entitled “Evaluation of cycas seed flour for product development” was undertaken to evaluate the chemical constituents and shelf life of processed cycas seed flour. The study also envisaged to develop cycas seed flour supplemented products and to evaluate the nutritional and organoleptic qualities of the developed products. Cycas seeds and other ingredients required for the study were procured from the market. Cycas seeds were processed by soaking in cold water for six hours and draining the soaked water, repeatedly for seven times prior to the preparation of the flour. The cycas flour thus prepared was dried in a cabinet drier at 60 ± 5°C to a moisture content of 10-12 per cent and stored in glass bottles for a period of three months under ambient conditions. The constituents like moisture, protein, starch, total carbohydrates, crude fibre, fat, calcium, phosphorous, sodium, potassium and iron were estimated initially and after three months of storage. The antinutritional/ toxic factors in the flour such as crude alkaloids, cycasin and hydrocyanic acid were also analysed. Shelf life of cycas seed flour was also evaluated during storage. The processed cycas seed flour was found to be rich in carbohydrate and macro and micro minerals with ideal sodium - potassium ratio. The alkaloid content in processed cycas flour was found to be low. A significant decrease in the constituents like starch, total carbohydrate, crude fibre, fat and crude alkaloids was noticed during storage. A gradual increase in the microbial count was observed during storage. Insect infestation was not detected in cycas seed flour through out the period under study. Five products namely puttu, ada, pathiri, biscuit and chapathi were prepared by incorporating cycas seed flour in different proportions along with the main ingredient for respective products. The products were evaluated organoleptically for different quality attributes like appearance, colour, texture, flavour, taste and overall acceptability using score card. Rice was used as the main ingredient for the preparation of puttu, ada and pathiri. For chapathi and biscuit, wheat flour and maida were used respectively as the main ingredients. The product prepared with 100 per cent main ingredient was taken as the control. All products were prepared exclusively with cycas seed flour. The cycas flour was also incorporated into the basic ingredient at 30 to 70 per cent for the preparation of the products. Among the different products prepared by supplementing cycas seed flour, except chapathi, all products were found to be acceptable to the judges. The nutritive value of the products prepared by supplementing cycas flour was computed per serving. In puttu, ada and pathiri, the nutrients like protein, crude fibre, fat and calcium content increased with increase in the quantity of cycas seed flour. In the case of biscuit and chapathi, increased supplementation of cycas seed flour improved the crude fibre and fat content. Incorporation of cycas flour at the rate of 30 to 50 per cent with rice flour and maida was found to be ideal for the preparation of acceptable products.
Open Access
Development and quality evaluation of enriched moringa (Moringa olerifera Lam) based soup mixes (ESM)
(Department of home science, College of agriculture, Vellayani, 2012) Saranya, S; KAU; Rari John, K
The study on “Development and quality evaluation of enriched moringa (Moringa oleifera) based soup mixes (ESM)” was carried out with the objective to develop enriched moringa based enriched soup mixes and to evaluate organoleptic, functional, nutritional and shelf life quality. Moringa fruit pulp and moringa leaves were selected as base materials for the study. Two processing techniques viz drying-blending and pulping-dehydration were adopted for the development of soup mixes. In drying- blending method the moringa fruit pulp, moringa leaves, tomato and onion were dried separately at 700C for 4-8 hours, powdered, blended together with other ingredients such as soya flour, milk solid and corn flour in different proportions. In pulping- dehydration method the moringa fruit pulp, moringa leaves, tomato and onion were made into pulp using a mixer grinder and dehydrated in the dryer at 700C for 7-8 hours. The dried pulp was powdered, sieved and blended with other ingredients. The base materials (moringa pulp and moringa leaves) were added in the soup mixes with different proportions (30, 35 and 40). Four combinations of ESM were developed by using organoleptic and preference score from three combinations of the four treatments. P1 C1 - Moringa pulp alone incorporated combination (Drying and blending) P1 C2 - Moringa pulp with leaf incorporated combination (Drying and blending) P2 C1 - Moringa pulp alone incorporated combination (Pulping and dehydration) P2 C2- Moringa pulp with leaf incorporated combination (Pulping and dehydration) Organoleptic qualities of the ESM such as appearance, colour, flavour, texture and taste were assessed by a panel of ten judges using score card. The sensory evaluation revealed that moringa alone incorporated combination formulated by using drying and blending method were scored highest value in almost all attributes and the other three combinations were also good. The chemical composition such as moisture, acidity, total ash, peroxide value and fiber were analyzed in the ESM samples. In the case of moisture and acidity per cent, the P2 C2 (moringa pulp with leaf incorporated combination using pulping and dehydration method) recorded highest value. The total ash content of the ESM was equal in moringa pulp with leaf incorporated (drying and blending) and in moringa pulp alone incorporated (pulping and dehydration) combinations. The formulated ESM samples were not recorded any peroxide value; it indicates that they are good in quality. The fiber content was high in moringa pulp with leaf incorporated combinations for both the two processing techniques. Nutritional qualities of the developed ESM such as energy, protein, carbohydrate, beta carotene, vitamin C, iron, calcium, sodium and potassium were also analyzed. Energy, protein, carbohydrate, calcium and potassium showed significant difference between the treatments and also between the processing techniques and combinations. Beta carotene, vitamin C and sodium content were found higher in moringa pulp with leaf incorporated combinations. Iron content of the ESM samples did not show any significant difference between the treatments, processing techniques. The developed ESM samples were packed and kept for shelf life studies for three months at ambient condition. The moisture and acidity values were increased from first month to three months (90 days). But these values were increased only within the limit. The peroxide content was not observed up to second month of storage. There after negligible value of peroxide was recorded in the soup mixes. The microbial growth was not observed during the storage period. The microbial count was found only at the 90th day, the negligible number of bacteria was found only in the moringa pulp with leaf incorporated (pulping- dehydration) combination. The consumer preference study was also conducted among fifty consumers selected at random revealed that more people preferred the moringa pulp alone incorporated (drying- blending process) combination. And the other three combinations were also good in quality. The cost of the production of 100g of formulated ESM was ranged between Rs. 52- 59/-. Results of the findings confirm that P1 C1 (moringa alone incorporated using drying and blending process) showed best in organoleptic and consumer preference parameters. Among the two processing technique drying and blending process was good in organoleptic qualities, nutritional and chemical parameters.
Open Access
Nutritional status and nutrition cognition of adolescent girls in the coastal area of Thiruvananthapuram
(Department of home science, College of agriculture, Vellayani, 2012) Suma, N S; KAU; Geetha, P
A study entitled the “Nutritional status and nutrition cognition of adolescent girls in the coastal areas of Thiruvananthapuram”was conducted to evaluate the nutrition counseling on the knowledge and adoption of health and nutrition practices by the adolescent girls. The study was carried out in Vizhijam and Vallakkadavu in Thiruvananthapuram district. For pretest and posttest of cognition and practice, suitably structured pretested checklist was used. The dietary practice was assessed through food use frequency studies before and after the counseling programme.The data pertaining to the socio economic and personal characteristics, health and nutritional profile of the respondents were ascertained with the help of a structured and pretested interview schedule. The collected data were tabulated, analysed statistically and the results were interpreted. Most of the respondents were from nuclear family with small family size and having medium level education. Majority of the families were having low level of educational status and low monthly income. Majority of the family possessed television and radio in their homes and only 40 per cent of the respondents were members of social organisations. Participation index of the respondents in the programmes related to various organisations revealed that 50 per cent had medium level of participation index. Anthropometric measurement revealed that body mass index of 95 per cent of the respondents were found to be some forms of energy deficiency. Triceps skin fold thickness of the respondents indicated that 54 per cent of them were low fat deposit. Hemoglobin level of the respondents revealed that only 46 per cent were mildly anemic 49 per cent forms of anaemia were moderately anaemic and 4 per cent were severly anaemic. Clinical examination of the respondents reported that majority of the respondents were having nutritional deficiency symptoms. Food habits of the respondents revealed that majority of them were non vegetarians.Leftover food was consumed by all the respondents. Regarding the special foods given during different stages of life cycle revealed that majority of them were not giving any special food. Food intake of the respondents revealed that the food group which met the RDA least was pulses, green leafy vegetables, fruits, milk and milk products and sugar and jaggery. Nutrient intake of the respondents revealed that calcium, iron vitamin C and folic acid were far below the RDA stipulated. Nutritional status index of the respondents indicated medium and high nutritional status index among 86 per cent and only 17 per cent had low level of nutritional status index. The pretest scores revealed the lack of knowledge of the respondents about various aspects of general awareness on adolescent nutrition, importance of nutritious foods and health and hygiene. The counseling programme of three days duration was conducted for the benefit of the respondents to impart required information on the above areas. The counseling programme had significant effect on the gain in knowledge as well as change in adoption of practices. Correlation of selected independent variables of respondents on the cognition revealed that there was significant correlation with nutritional status index and participation index. Comparison of mean score of pretest and posttest knowledge, and practice revealed that counseling programme had significant improvement in the awareness of the respondents.
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.

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