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ThesisItem Open Access Development and quality evaluation of a jackfruit based nutri flour(Department of Community Science, College of Agriculture, Vellanikkara, 2022) Soumya, P S; KAU; Suma, DivakarThe study entitled “Development and quality evaluation of a jackfruit based nutri flour” was carried out at the Department of Community Science, College of Agriculture, Vellayani, during the period 2018-2021. The main objectives of the study were to formulate and standardize a jackfruit based nutri flour comprised of all the edible parts of the fruit and to evaluate its qualities and invitro therapeutic efficacy. Jackfruit cv. Koozha and varikka based nutri flour was developed on the basis of glycemic index of the various parts of the fruit. Raw jack fruits (12 weeks maturity) were selected. Weight of bulbs, perigones, seeds, rind, core and testa were recorded separately to get the final yield, wet and dry weight, moisture percentage, processing loss and dry matter percentage of the product. The order of glycemic index of jackfruit parts were observed as KJRF˃ KJTF ˃VJTF ˃VJRF ˃ KJPF ˃ VJPF ˃KJCF ˃VJCF ˃ KJBF ˃KJSF ˃ VJBF ˃VJSF. The major flour was constituted with greater percentage of fruit parts with low glycaemic index (50 – 60 %) and 40 % was formed by other components in different proportions. Ten formulations of nutri flour and control were evaluated for their sensory qualities. For these three popular breakfast dishes like “puttu”, “ada” and “oratti” were developed. On the basis of analysis of mean scores of sensory parametersF9 was selected as the best combination. Among the three products based on overall acceptability scores ‘oratti’ was found to be more acceptable. Analysis of functional quality revealed that nutri flour had lower swelling power (7.65g), solubility (1.48%), water absorption capacity (4.36%) and bulk density (1.04g/ml) compared to jackfruit bulb flours. The proximate composition of carbohydrate (31.59 g/100g), protein (7.03g/100g), dietary fiber (13.58 g/100g) were significantly high in nutri flour compared with koozha and varikka bulb flours. The moisture content of nutri flour was lower (0.96%), than koozha jackfruit bulb flour and varikka jackfruit bulb flour (1.28% and 1.39%) respectively. The mineral content such as, total minerals (0.98g), calcium (114.32mg), phosphorus (47.92mg), sodium (10.21mg), potassium (418.10mg), iron (1.67mg), manganese (1.59mg), copper (0.457mg) and zinc (0.923mg) content were higher in nutri flour in comparison to koozha and varikka jackfruit bulb flours. The nutraceutical components like phenol (3.03mg) phytic acid (166.77mg), tannin (19.45mg), β carotene (65.98 μg) and antioxidant content (35.85 μg) was significantly higher in nutri flour compare to koozha and varikka jack bulb flours. The developed jackfruit nutri flour formulation (F9) was packed in metallised laminated pouches and kept for storage studies under ambient conditions for a period of six months storage. During the storage period moisture content, microbial profile and organoleptic qualities were found to be acceptable. To reduce the level of oligosaccharides and to increase the starch digestibility the flour was fermented with Saccharomyces cerevisiae @ 5g/kg for 8hrs. In HPLC analysis, at a retention time of 6.93 minutes standard stachyose, untreated and treated nutri flour. Nutri flour treated with Saccharomyces cerevisiae @ 8 hrs was found to be low in oligosaccharides compared to control. In vitro starch digestibility was significantly high in yeast treated nutri flour (82.81%) when compared to untreated nutri flour (54.84%). Anti-diabetic activity of nutri flour was investigated through α-glucosidase and α-amylase inhibitory activity, by using different solvents. A maximum inhibitory activity was observed in petroleum ether extracted of nutri flour at a concentration of 100 μg/mL in α -amylase (47.17%) and α -Glucosidase (63.93%) enzymes. Hypolipidemic activity of nutri flour showed, highest inhibition percentage with petroleum ether (78.06%) and lowest with distilled water (39.53%). Hepato protective effect of nutri flour was higher in cells treated at 50% concentration. From the above study, it can be concluded that jackfruit based nutri mix has hypoglycemic, hypolipidemic as well as hepatoprotective properties. The nutri mix is formulated from all edible parts of jackfruit, which adds on to the therapeutic value of the product. The entire fruit utilization answers the answers the problem of environmental contamination with these underutilized fruit parts.ThesisItem Open Access Phytochemical analysis and antioxidant potential of banana (Musa spp)(Department of Home Science, College of Agriculture, Vellayani, 2016) Siji, S; KAU; Nandini, P VThe research project entitled “Phytochemical analysis and antioxidant potential of banana (Musa spp.)” was conducted at College of Agriculture, Vellayani, Trivandrum during 2014-2016 with objectives to study the phytochemical, nutrient, chemical composition and antioxidant potential of the selected banana varieties and to assess its therapeutic value. Eight varieties of banana viz., Palayankodan, Rasakadali, Poovan, Robusta, Red banana, Nendran, Kadali and Padatti were selected for the study. The banana varieties were procured (when the characteristic fruit colour develops) from Instructional Farm, Vellayani or from local markets of Trivandrum. The chemical and nutrient composition, phytochemical and antioxidant activity, sensory evaluation and therapeutic value of the selected banana varieties were ascertained. Results of chemical and nutrient composition revealed that TSS of banana varieties was ranged between 17.830 Brix to 23.900 Brix. TSS was found to be more in Kadali (23.900 Brix) followed by Rasakadali (23.830 Brix) and Nendran (220 Brix). Significant differences were noticed in the acidity of banana varieties studied. The varieties Kadali (0.46%) and Robusta (0.47%) were found to be less acidic. Maximum Acidity was noticed in Poovan (1.28%). The varieties Kadali (0.46%) and Robusta (0.47%) were found to be less acidic. The variety Nendran exhibited highest carbohydrate content (41.33g/100g) where as protein content was found to be higher in variety Poovan (1.37g/100g). Total mineral content of banana varieties ranged between 0.17g- 0.70g/100g and varieties such as Rasakadali (260 mg/100g) and Nendran ( 546.66 mg/100g) exhibited highest content of Na and K respectively. The calcium content of the selected banana varieties ranged between 0.35-1.35 mg/ 100g. Quantitative estimation of phytochemicals revealed that total alkaloid content of the banana varieties was observed to range between 0.84 – 3.76 per cent. The varieties Nendran (3.76%) and Padatti (3.72 %) were found to be having maximum alkaloid content. Whereas variety Rasakadali exhibited highest flavonoid content (9.49 mg/100). Saponin content of banana varieties was found to be ranged between 0.22 -0.82 per cent. The saponin content was found to be maximum in variety Kadali (0.82 per cent) and minimum in variety Padatti (0.22 per cent). Total phenol content was found to be more in varieties Kadali (11.6 mg/ 100g), Poovan (7.19 mg /100g), and Rasakadali (6.76 mg/100 g). The variety Palayankodan (4.28mg/100g) showed maximum tannin content and was significantly different from the other varieties. Antioxidant activity in the present study revealed that variety Red banana showed highest β carotene and (8.53 μg/100g). Ascorbic acid content of banana varieties ranged between 1.52 - 5.35 mg/100g. Highest ascorbic acid content was noticed in Red banana (5.35 mg). Highest dopamine content was exhibited in variety Robusta (13.3 mg/100g) and lowest was found in variety Rasakadali (3.2mg/100g). Free radical scavenging activity of banana varieties were studied by DPPH radical assay and total antioxidant activity using different solvents such as petroleum ether, methanol and water. The results revealed that variety Robusta had the highest DPPH activity with an IC50 value of 43.6 μg/ ml in petroleum ether solvent. With regard to total antioxidant activity, variety Padatti exhibited highest activity with an IC50 value of 41.2 μg/ ml in petroleum ether while variety Rasakadali (48.4) and Poovan (48.4) showed maximum activity in methanol followed by variety Red banana with an IC50 value of 44.4 μg/ ml in methanol. Sensory evaluation of eight banana varieties was done using a 5 point score card and 9 point hedonic rating scale. The results revealed that varieties Rasakadali and Red banana were most consumer acceptable varieties compared to other varieties. The therapeutic value of the banana varieties were studied by determining glycemic index. The lowest glycemic index was noticed in variety Padatti (60.70) followed by Poovan (61.00). Findings of the present study revealed that banana is rich in various health beneficial chemical components and nutrients, bioactive compounds such as ascorbic acid, beta carotene, dopamine, tannins, saponins, alkaloids and flavonoids having potent antioxidant activities and/ or free radical scavenging activity.ThesisItem Open Access Nutrient analysis and value addition of underutilized fish(Department of Home Science, College of Horticulture, Vellanikkara, 2004) Jishy, K K; KAU; Omana Pavunny, EFish contains the best proteins and other superior nutritional constituents that place them in a specially important category of food. It has very poor shelf life. Hence, the present study on nutrient analysis and value addition of under utilized fish was aimed at evaluating the nutrients and developing products from three under utilized fish varieties namely netholi (Stoliphorus heterolobus), flat fish (Cynoglossus macrostorus) and veluri (Kovala kova/). This will help in meeting the increasing demand for fish; to avoid wastage of small fish and to provide income to the fisher women. The fresh and dried fish varieties were analysed for chemical constituents like moisture, fat, protein, calcium, phosphorus, iron, vitamin A and peroxide value. Fish was found to be rich sources of protein, calcium and phosphorus. Chemical constituents varied significantly between the varieties. The dried fish was packed in polythene covers and was stored for a period of three months. The peroxide value increased during the storage but the increase was not significant. Dried netholi had the highest peroxide value throughout the storage period. The organoleptic qualities decreased during storage. The change of organoleptic scores was not significant; veluri had the highest acceptability throughout the storage period. Microbial enumeration revealed that bacterial population increased I slightly during storage and fungus was found only in second and third month of storage. No traces of yeast were found throughout the storage period. The pickle prepared from fresh and dried fish was stored in glass bottle and polyester laminated HDPE film for a period of six months. The peroxide value of the pickle increased during the storage but the increase was insignificant. The acidity of the pickle increased significantly. The pickle stored in flexible packaging material had higher peroxide value and acidity than pickle stored in glass bottle. Dried fish pickle had higher peroxide value and acidity than fresh fish pickle. The organoleptic evaluation of pickle revealed that appearance and colour decreased during storage. The flavour texture, taste and overall acceptability of pickle increased during storage. Changes in organoleptic scores except appearance were insignificant. Appearance decreased significantly. The pickle stored in glass bottle had better acceptability than pickle stored in polyester laminated IIDPE film, but the variation was insignificant. The fresh fish pickle had better acceptability and among them veluri pickle was found to be the best. A gradual increase in the bacterial and fungal load with storage of pickle was observed but yeast was not found during the storage. The benefit cost analysis showed that all products had BC ratio above one hence, all are economically beneficial.ThesisItem Open Access Nutritional profile of fisher women(Department of Home Science, College of Horticulture, Vellanikkara, 2004) Saleena, K; KAU; Omana, PavunnyA study on "nutritional profile of fisher women" was conducted among 100 fisher women of 18-45 years age group in the coastal areas of Thrissur district. The result of the study indicated that majority of them were Hindus. Nuclear family system was found in most of the families and family size ranged in between 3 to 5. Most of the male and female members were literate and engaged in fish related work. Majority of the families had a monthly income in between Rs.500 to Rs.1500. Maximum proportion of income was spent on food items and majority of the families did not have the habit of saving money. Majority of the families had their own houses with brick as wall -.-- material and with thatched or concrete roof. Majority of the houses had separate kitchen with 3 to 5 rooms. Drinking water, electricity and lavatory facilities were satisfactory whereas drainage facilities were found to be inadequate. As a medical aid majority of the families depended on district hospital, primary health centre as well as private doctors for their medical care. Majority of the families were members ofmatsyafed. All the families were non vegetarians and consumed rice as the staple food. Maximum percentage of the food expenditure was for cereals. The most frequently used food items were cereals, fish, fats and oils, sugar and spices and condiments. None of the families planed their meals in advance and maintain time schedule for taking meals. Majority of the families consumed food three times a day and did not give equal importance to all family members in food distribution. Special foods were included in the diet during pregnancy, lactation and infancy. Diet modification during disease conditions was observed. The nutritional profile of the respondents indicated that the body weight of33 per cent and height of24 per cent of the respondents were lower than the reference body weight and height for an Indian reference woman. About 13 per cent of the respondents had various grades of CED. The waist hip ratio indicated that about 97 per cent of the respondents had femoral gluteal obesity and 3 per cent had abdominal obesity. Dietary profile of respondents indicated that all the food groups were far below the requirement except for fish. The nutrient intake was satisfactory only with respect to protein. Clinical examination showed vanous symptoms of nutritional deficiencies among the respondents. Actual nutrient intake of the respondents indicated that except fat, calcium and vitamin C, all nutrients were lower than the RDA. Biochemical estimation of blood showed 35 per cent of respondents had low haemoglobin values, indicating anaemia.ThesisItem Open Access Effectiveness of IEC materials on health and nutritional practices of adolescent girls(Department of Home Science, College of Agriculture,Vellayani, 2004) Sheela, K V; KAU; Subaidabeevi, SA study entitled the "Effectiveness of lEC materials on health and nutritional practices of adolescent girls" was conducted to evaluate the effectiveness of information education and communication materials on the knowledge and adoption of health and nutritional practices by the adolescent girls and also to find out the comparative effectiveness of the formulated lEC materials. The study was carried out in Venganoor and Thiruvallam Higher Secondary Schools in Thiruvananthapuram district. The formulated lEC materials viz., flash cards, charts, posters and leaflets were tested for their effecti veness. The topic selected to teach the respondents were importance of nutritious food, body changes in adolescent period, health care and reproductive health and hygiene. Hundred adolescent girls of APL and BPL families belonging to the age group of 13 to 15 years form the study sample. All respondents were exposed to the selected topics at one-week interval using the formulated lEC materials. Gain in knowledge, retention in knowledge and the adoption of gained knowledge on health, and nutritional practices are the dependent variables. Age, family size, type of family, monthly income, educational status of the respondent and family, mass media contact, basic facilities available in the family, health profile and nutritional status were selected as independent variables. The results revealed that the educational programme USing lEC materials had significant effect on the knowledge and adoption of health and nutritional practices by the adolescent girls. The gain in knowledge and retention was more on the topic reproductive health and its hygiene. The lEC materials i. e., lecture + flashcard + leaflet was the most effecti ve in terms of gain knowledge and adoption of knowledge. The knowledge adoption was also more on the topic reproductive health and hygiene and the retention was more in the respondent, who were exposed to treatment 4 i. e., lecture + demonstration + exhibition. The correlation between the overall knowledge gain, retention, adoption and socio-economic variables revealed that the retention have significant relationship with income, education and food consumption pattern. The adoption of the respondents of APL and BPL families have significant relationship with the personal hygiene. The relative effectiveness of the formulated TEe materials revealed that there was significant difference between the selected lEe materials of teaching. The lecture methods in combination with formulated lEe materials have more influence on the gain retention and adoption of knowledge when compared with the lecture method alone.ThesisItem Open Access Quality evaluation of selected leafy vegetables consumed by the tribes of Wayanad district(Department of Home Science, College of Horticulture, Vellanikkara, 2004) Neetha Hyder, C; KAU; Indira, VThe study entitled 'Quality evaluation of selected leafy vegetables consumed by the tribes of Wayanad District' was undertaken to estimate the nutrient composition, anti- nutritional factors and organoleptic qualities of the ten leafy vegetables consumed by the tribal communities ofWayanad district. The leaves were analysed for moisture, protein, fat, crude fibre, total carbohydrates, calcium, phosphorus, iron, sodium, potassium, carotene and vitamin C. The results revealed that among the nutritional constituents, protein content was highest in Thakara than the other nine leafy vegetables. The fat , phosphorus, and sodium were highest in Kandariyila, where as Kannisoup had the highest value for total carbohydrates, iron and potassium. The highest crude fibre, calcium and ~ carotene were in Valiya kadaladi. Chumalacheera was found to have the highest vitamin C content among the ten leafy vegetables studied. The anti-nutritional factors namely oxalates and nitrates III the leaves indicated that Kandariyila had the highest oxalate and nitrate content. Oxalate content was found to be low in Kozhuppa, while Kannisoup had the lowest nitrate content. Other chemical constituents like phenols, flavanoids and methanol extractable crude alkaloids were also estimated. The total phenol content was highest in Chumalacheera whereas, the flavanoid and methanol extractable crude alkaloid contents were found to be highest in Kandariyila. The average nutritive value computed on the basis of nutrient content of the leafy vegetables revealed that Valiya kadaladi had the highest nutritive value among the leafy vegetables selected for the study. Organoleptic evaluation of the leafy vegetables indicated Churuli as the most acceptable one. Based on the nutrient and anti nutrient composition, the leafy vegetables were grouped into four clusters, each cluster containing similar leafy vegetables. Cluster I contained Churuli, Kandariyila and Murikkila. Kozhuppa and Valiya kadaladi were included in Cluster II and III respectively. Ambasheppu, Chumalacheera, Kannisoup, Ponnankanni and Thakara were included in Cluster IV. Valiya kadaladi, which was included as the sole member of Cluster III, was found to be the best with respect to higher nutrients and lower anti-nutritional factors.ThesisItem Open Access Nutritional awareness among the participants of national nutritional anaemia prophylaxis programme(Department of Home Science, College of Agriculture, Vellayani, 2007) Bhuvaneshwari, P; KAU; Geetha, PIron deficiency anaemia is a major global nutritional problem and is prevalent in 50-80 per cent of population in different parts of India. Towards reducing anaemia, the government of India (GOI) launched the National Nutritional Anaemia Prophylaxis Programme (NNAPP) in 1970.National Anaemia control and Prophylaxis Programme has been fighting the relentless struggle to control the ailment since 1970, but has not yielded much. Hence a study entitled “Nutritional awareness among the participants of NNAPP” was undertaken to elicit the existing knowledge, attitude and practice on the programme among the participants identify the lacunae and to suggest correct preventive measures among the participants and to study its impact through KAP studies. For pre test and posttest of knowledge and attitude suitably structured and pre test checklists were used. The dietary practice was assessed through food use frequency studies before and after the education programme. The regularity in the consumption of IFA tablets by the beneficiaries was studied before and after the intervention on consumption basis. The data pertaining to the socio economic and personal characteristics, health and nutritional profile and their participation in the NNAPP of the participants were ascertained with the help of a structured and pre tested interview schedule. The collected data were tabulated, analysed statistically and the results were interpreted. Majority of the selected participants (84 per cent) in the study belonged to the age group of 21-30 years. Nearly 59 per cent belonged to Hindu community. Most of the participants were from nuclear family with medium level of education, low monthly income and moderate physical amenities. Majority of the families possessed television and radio in their homes and 72 per cent of the participants were members of one or other organization. Anthropometric measurements revealed that body mass index of 50 per cent of the women beneficiaries were found to fall in the normal range, weight for height of child beneficiaries revealed that only 31 per cent were normal, 47 per cent were stunted and remaining 20 per cent of the child beneficiaries were stunted and wasted. Haemoglobin level of the beneficiaries revealed that only 17 per cent were normal.40 percent were moderately anaemic and 37 per cent had mild anaemia. However 6 per cent were found to be severely anaemic. Mean food intake of the beneficiaries revealed that the food group, which met the RDA least, was green leafy vegetables followed by fruits, milk and milk products, fats ad oils, and even sugar. Mean nutrient intake of the women beneficiaries revealed that iron, vitamin B12, vitamin C and folic acid were far below the RDA stipulated. Mean nutrient intake of the child beneficiaries indicated that energy, protein, iron, vitamin C and folic acid were below the RDA. Nutritional Status Index of the beneficiaries indicated medium and high Nutritional Status Index among 81 per cent of the beneficiaries and only 19 per cent of the beneficiaries were in the low Nutritional Status Index. Majority of the participants relied more on the anganwadi workers than the PHC staff for iron and folic acid supplements. Less than 25 per cent of the participants participated in the meetings, campaign, nutrition and health education classes consistently.52 percent of the beneficiaries never consumed the IFA tablets. Participation Index of the beneficiaries in the programme related activities of PHC revealed that 58 per cent had medium level of Participation Index. Data collected on the constraints faced by the beneficiaries revealed that irregular supply of supplements, gastro intestinal side effects, forgetfulness, blind beliefs and lack of awareness were the constraints experienced by the beneficiaries/participants. The pre test scores revealed the lack of knowledge of the participants about various aspects of anaemia and its prevalence, role of iron and dietary modification, and anaemia control progrmme objectives. The education programme of three days duration was conducted for the benefit of the participants to impart required information on the above areas. The education programme had significant effect on the gain in knowledge as well as change in attitude and extent of adoption of practices. Correlation of selected independent variables of participants on the knowledge, attitude and practice revealed that there was significant positive correlation was observed with educational status, participation index and knowledge. Significant positive correlation was observed with age, educational status and attitude. Comparison of mean scores of pre test and post test knowledge, attitude and practice revealed that education programme had significant improvement in the awareness of the participants.ThesisItem Open Access Profiling bioactive compounds and nutrients in jackfruit (artocarpus heterophyllus Lam.) and developing a jackfruit based textured vegetable protein(Department of Community Science, College of Agriculture, Vellayani, 2018) Anila, H L; KAU; Suma DivakarThe investigation entitled “Profiling bioactive compounds and nutrients in Jackfruit (Artocarpus heterophyllus Lam.) and developing a jackfruit based textured vegetable protein‟‟, was carried out at College of Agriculture, Vellayani, Thiruvananthapuram during the period of 2015-2018. The objectives of the study were to ascertain the bioactive compounds and nutrients present in different jackfruit types. The study also envisaged the improvement of digestive quality of jackfruit through reduction of oligosaccharides and developing a jackfruit based textured vegetable protein. The study was conducted in three experiments; viz. analysis of nutrient and chemical profile along with antioxidant activity of the selected types of jackfruit; analysis of measures for reducing antinutrients in raw jackfruit and development of raw jackfruit based textured vegetable protein. For the component wise analysis, five types of jackfruits viz Muttom varikka, Then varikka, Sindoor, Chempikalom varikka and Local cv Koozha were selected; their raw and ripe stages as well as both bulbs and seeds were analysed separately. Analysis of proximate composition, vitamins, minerals, bioactive compounds, antinutrients and antioxidant activity were covered in the first experiment. The results showed that nutrient wise, raw seeds of Chempikalom and ripe bulbs of Sindoor scored higher than the rest of treatments while with respect to antioxidant activity, ripe seeds of Koozha were better than other treatments. The profiling of nutrients and bioactive compounds in the each part of the experiment is an eye opener on specific features of the common jackfruit type that can be exploited according to varying needs. The delicacy factor for non acceptability of jackfruit, despite its useful composition is that, it has a flatulence factor. This study has thrown light in to the measures to reduce these causative factors. For this purpose in the second part of the experiment, one treatment is with enzyme α galactosidase and another treatment with Saccharomyces cerevisiae was carried out on milled raw jackfruit bulbs and seeds of cv koozha to reduce the level of anti nutrients. Enzyme α galactosidase was premixed with the dry flour of jackfruit seed and jackfruit bulb separately in the ratio 1:100 and the moisture level was varied from 25 – 200% (dough to batter stage). The hydrolysis was carried out for 90 minutes in both jackfruit bulb flour and seed flour. The products were evaluated for the breakdown of oligosaccharides (Raffinose) using HPTLC method. The results showed that the level of Raffinose after treatment with bulb flour and seed flour was seen to decrease with increase in moisture content (25-100%). Thereafter the content slightly staggered and then reduced (125%, 150%, 175%, 200%). However the level of oligosaccharide decreased in comparison to levels in control (0.97 μg g-1). When flours were to be made into batter and subjected to fermentation with Saccharomyces cerevisiae @ 5g/kg for 6 hrs, 8 hrs and 12 hrs and analyzed through HPTLC assay; raffinose content in jackfruit bulb flour reduced from 0.75 μg g-1 to 0.63 μg g-1, 0.58 μg g-1 and 0.74 μg g-1 after 6, 8 and 12 hours respectively. Raffinose content in jackfruit seed flour reduced from 1.28 μg g-1 to 0.42 μg g-1, 0.31 μg g-1 and 0.62 μg g-1 respectively after 6, 8 and 12 hours of fermentation. Considering the reduction of raffinose content and sensory evaluation of the treated flour, eight hour fermentation (F2) was selected as the best treatment. The demand for convenience foods among the literate consumers is on the rise around the globe. It has been argued that convenience is a barrier to achieving proper nutrition using adequate servings. In order to incorporate the fruit based nutritional benefits, it has become important to develop newer and novel foods that could reach the consumers‟ acceptance. With this background an attempt was visualized to develop jackfruit based textured vegetable protein (TVP) to make jackfruit more popular among the health conscious people. In the third experiment, Jackfruit based TVP was formulated by using the ingredients - jackfruit bulb flour and seed flour along with gluten, yeast and soya flour to form chunks using standardized methods. Totally eleven combinations of TVP were worked out. All the eleven treatments were cooked and evaluated by a panel of ten members. Based on the sensory attributes such as appearance, colour, flavour, texture, taste and overall acceptability, the highest score was obtained for T7 which was followed by T8 and these two treatments were seen to be on par. The lowest score was obtained by treatment T4; T7 was taken up for quality analysis, it had a protein content of 61.50g, carbohydrate content of 34.97g and lesser cooking time (7.33 minutes). The physico chemical and textural qualities were on par with soyachunks available in the market. Processed TVP showed good storage stability up to three months. The third part of the study concluded with a positive note on scope of commercializing this jackfruit based protein concentrate. The product is both novel and healthy, raising its popularity for sailing up. Thus, the study finds that there is variation in jackfruit types with respect to nutrients, chemical and bioactive compounds. The efficacy of enzyme α galactosidase and Saccharomyces cerevisiae to reduce oligosaccharide levels in jackfruit flour is feasible. With high acceptable food like meat analogue was also standardized based on jackfruit flours, which can be recommended for commercialization.ThesisItem Open Access Nutritional profile of preschool children belonging to tribal families in Thrissur district(Department of Home Science, College of Horticulture, Vellanikkara, 2016) Vidya, T A; KAU; Seeja Thomachan, PanjikkaranThe study entitled “Nutritional profile of preschool children belonging to tribal families in Thrissur district” was conducted to know the socio-economic status and food consumption pattern of the tribal families. The study also assessed the dietary habits and nutritional status of preschool children belonging to the age group of 4 to 6 years. Sample consisted of 75 preschool children of 4 to 6 years in the tribal areas of Thrissur district. The subset of tribal and non tribal families constituting 15 tribals and 25 non tribals were used for comparative evaluation of anthropometric measurements, clinical examination, food weighment and haemoglobin estimation. Nuclear family system was found in most of the families. All the families were literate. All the families lived in their own houses and majority had 2 rooms (68.00 %) with mud flooring (58.67 %) and terraced roofing (70.67%). Majority of the families earned a monthly income between Rs. 1000 - 2000. Majority of the children had low birth weight of less than 2.5 kg. Sixty four per cent of the children suffered from various types of diseases during the last one year. Immunization of the children was ascertained. Food consumption survey revealed that all of them were habitual non vegetarians with rice as their staple food. Pulses, roots and tubers and other vegetables were included frequently in their daily diet and the use of green leafy vegetables, milk and milk products and fruits were occasional. Different grades of malnutrition were identified among the children using anthropometric indicators. The mean height and weight of the preschool children were lower than the ICMR standards and the deviations were statistically significant. It was also found that the boys were taller and heavier than the girls. Mean head circumference, chest circumference and MU AC in comparison with NFI standards were significantly lower in boys as well as girls. Height for age which reflects the past nutritional status was normal only in 35.70 per cent boys and 27.70 per cent girls. The present nutritional status of the child represented by the weight for age showed mild and moderate malnourishment in 78.60 per cent boys and 87.20 per cent girls. The Quetelet index also showed prevalence of malnutrition in 60.71 per cent boys and 59.57 per cent girls. The nutritional status of the tribal preschool children was compared with the non tribal children and the tribal children were found to be more malnourished than the non tribal children. The mean height, weight, head circumference, chest circumference and MUAC were lower in all the children, with the tribes having lower measurements than the non tribals. The height for age, weight for age and Quetelet index showed higher level of malnutrition in tribal children as against the non tribal children. Food weighment survey was also carried out to know the actual food and nutrient intake. The actual food and nutrient intake asserted that all the children had an intake lesser than the RDA. Gross deficit in the intake of certain food groups such as milk and fruits and nutrients such as iron, vitamin A and vitamin C were noticed among all the preschool children. The food and nutrient intake of tribal children were lower than that of the non tribal children. Mild anaemia was noticed among 66.67 per cent of tribal and 40 per cent of non tribal children. Food security among the tribal families recorded as per USDA module revealed 64 per cent of the families as food secure and 32 per cent of the families as food insecure without hunger and 4 per cent as food insecure with moderate hunger. The present study thus assure the fact that malnourishment is still a major concern among the tribal preschool children.
