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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 V
The 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.
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, Panjikkaran
The 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.
Open Access
Quality assessment and development of product from annona(Annona spp.)
(Department of Home Science, College of Agriculture, Vellayani, 2016) Aswathy, K M; KAU; Nirmala, C
The research project entitled “Quality assessment and development of product from Annona (Annonaspp.)” was conducted at College of Agriculture, Vellayani, Thiruvananthapuram during 2014-2016 with the objective to analyze the physico chemical and nutritional composition of Annonaceous fruits and to develop a value added product. Three spp. of fruits viz., Bullocks heart (Annona reticulata), Sweetsop (Annona squamosa)andSoursop (Annona muricata)were selected for the study. The quality of fresh fruits was assessed in terms of physical characteristics, sensory acceptability, nutrient analysis, chemical components and shelf stability. The Total Antioxidant Activity (TAA) was also studied. Fruit nectar was standardized from the extracted pulp at different proportions of 20, 25, 30, 35 per cent level and the best proportion was identified based on sensory scores. Physical characteristics such as fruit weight, pulp weight, seed weight and weight of inedible portion were noted. Annona squamosa was smaller in size and 4-5 fruits weighed 1 kg, while 3-4 fruits weighed 1 kg in case of Annona reticulata. Annona muricatawas comparatively large in size, 2 fruits weighed 1 - 1½ kg. Results of quality analysis of fresh fruits revealed that pulp weight, ranged between 344 g to 611 g/kg fruit. Highest pulp weight was observed in Annona muricata (611g/kg). Weight of seed (113.81g/kg) and weight of inedible portions (542.80g/kg)were higher in Annona reticulata.Sensory acceptability of the fruits were evaluated and the overall mean score for the selected fruits were found to range from 6.2 to 8.8. Maximum mean score was secured for Annona squamosa(8.8) followed by Annona muricata(8.6) and Annona reticulata (6.2). Keeping quality of the annonaceous fruits were assessed by noting their organoleptic parameters on alternate days until spoilage. It was found that all the three fruits had maximum keeping quality of seven days. Quantitative estimation of major nutrients revealed that highest content of carbohydrate, energy and fat were noticed in Annona reticulata (25.12 g, 108.40 kcal, 0.61mg/100g respectively). Whereas Annona muricata exhibited highest moisture content (82.46 %). Protein content was found to be higher in Annona squamosa (2.05 mg/100g). TSS content of the selected fruits ranged from 18 – 250 Brix. The fruits were rich in potassium, calcium, magnesium, phosphorus and iron.The fruits exhibited very low fat content. Annona reticulatawas composed of 65.09μg of β caroteneper 100 gram and Annona squamosarecorded a vitamin C content of 36.20 mg/100g.Oxalates and total phenol content was higher in Annona muricata (3.36 mg/100g, 21.72 mg/100g respectively). Acidity of the selected fruits ranged from 0.27 to 1.07 per cent. Total antioxidant activity of selected fruits were studied by using different solvents such as petroleum ether, methanol and aqueous medium. The results revealed that Annona squamosa had highest antioxidant activity with IC50 value of 32.00 μg/ ml in petroleum ether. Fruit nectar was standardized from fruit pulp. Four treatment with differentproportions of fruit pulp (per cent)20 (T1), 25 (T2), 30 (T3) and 35 (T4) were developed and initial sensory analysis was done to identify the best proportion for further storage study.Selected best proportions of the fruit nectarfromAnnona reticulata (T3), Annona squamosa (T3), Annona muricata (T4) were stored at room temperature for monitoring the shelf stability in terms of changes in sensory parameters, acidity and microbial contamination periodically. The samples were analysed at weekly interval during the storage period. The stored fruit nectar was analysed for bacteria, fungi and actinomycets. No bacteria, yeast, actinomycets growth was found during the storage periodupto three weeks.An increase in acidity was noted during storage.Shelf stability of the developed product fruit nectar was found to be three weeks at ambient temperature. Annonaceous fruits possess great nutritional and health benefits through the supply of natural antioxidants and other bioactive components. Among the three spp. Annona squamosa was observed with higher antioxidant activity.Annonaceous fruits keeps well for 7 days at ambient temperature. Acceptable fruit nectarwas developed from the fruits with three weeks shelf stability at ambient temperature. Hence promoting the cultivation in large scale and scaling up the production will help to improve the health status and economic prosperity.
Open Access
Quality analysis and culinary utilization of cashew apple (Anacardium occidentale L.)
(Department of Home Science, College of Agriculture, Vellayani, 2016) Neethu, Mohan; KAU; Nirmala, C
The present investigation entitled “Quality analysis and culinary utilization of cashew apple (Anacardium occidentale L.)” was conducted at the Department of Home Science, College of Agriculture, Vellayani, during the period October 2015 – May 2016. The objective of the study was to analyze the qualities of cashew apple and to evaluate its use in culinary preparations. Cashew apple needed for the study was procured from State Seed Farm, Kottarakara, Instructional Farm, College of Agriculture, Vellayani and also from local sources. The collected Cashew apple was pre-treated to remove the astringent content by steaming for 5 minutes under pressure (T1), boiling in 2 per cent salt solution for 5 minutes (T2), immersing fruit in rice gruel extract for 30 minutes (T3), immersing fruit in 0.55 per cent gelatin solution for 10 minutes (T4) and immersing fruit in 5 per cent salt solution for 3 days with the change of salt solution daily (T5). Fresh cashew apple served as control (T6). After the pre - treatment process, samples were subjected to physical, chemical and nutrient analysis. Based on the analysis of samples the treatment with least content in astringent principles (polyphenol and tannin) and with highest sensory scores were selected and stored in glass containers under refrigeration for storage study. Physical appearance and colour, fruit flavour, texture, taste and overall acceptability of treated and fresh cashew apples were evaluated by a panel comprising of 10 members using a 5 point score card. Based on the mean scores, the best treatment was identified which was T2 (Cashew apple treated in 2 per cent salt solution for 5 minutes). Chemical analysis of fresh and treated Cashew apple observed that a reduction in the chemical constituents in treated Cashew apples compared to T6 (Fresh cashew apple). It was found thatT2was in least content in polyphenol (0.11 per cent) and tannin (0.07per cent) hence selected for further in depth study. Nutrient analysis showed that the values obtained for different nutrients were lower for treated cashew apple. T2 sample got comparatively higher values than other treatments in carbohydrate (11.30g) vitamin C (180.00mg) and potassium (75.20 mg) and was also on par with control (T6). Treated cashew apple sample T2 and control T6 were stored in glass containers under refrigeration for storage study. The study showed no significant change in moisture content of the stored samples. With respect to acidity,T6 showed significant increase but not in T2. Microbial growth was seen in T2 sample on the 5th day and in T6 sample on the 7th day of storage. Cashew apple powder was also prepared from selected treatment T2 and fresh cashew apple T6 and denoted as T2P and T6P which was also used in culinary preparations. Four types of culinary preparations such as Cashew apple gravy preparation (Masala curry), Cashew apple salad, Cashew apple sweet chutney and Cashew apple sweet meat product (payasam) were made from T2andT6. Sensory acceptability of these preparations was tested by 10 panel members using 5 point score card and preference was assessed using 9 point hedonic rating scale. These four preparations were also made using cashew apple powderT2P and T6P and evaluated. Results of the organoleptic evaluation of culinary preparations from T2, T6, T2P and T6Psecured highest mean preference score for cashew apple salad (8.8/9) prepared from T2 followed by Cashew apple payasam (8.7/9) from T6 and Cashew apple chutney (8.7/9) from T2P. Cashew apple masala curry got (8.6/9) from T2. From the above findings, it can be concluded that Cashew apple treated with 2 per cent salt solution (T2) lower the astringent principle and was found to be most suitable for culinary preparations such as sweet meat products, gravy preparations, chutneys and fresh salads.
Open Access
Assessment of nutritional status and life style diseases among different income groups
(Department of Home Science, College of Agriculture, Vellayani, 2016) Priya, P; KAU; Rari, John K
The study entitled “Assessment of nutritional status and lifestyle diseases among different income groups” was carried out at the Department of Home Science, College of Agriculture, Vellayani during the period, 2014-2016. The main objective of the study was to assess food habits, nutritional status and life style diseases among different income groups and impart counselling for a healthy life. Ninety employees (male and female) 30 members in high income group (HIG), 30 members in middle income group (MIG) and 30 members in low income group (LIG) belonging to the age group of 30 to 45 years was selected randomly. The classification of respondents in to different income groups was done according to NSSO report, 2007-2008. Evaluations of the socio-economic characters of the respondents found that majority of the respondents in all groups were females. They were mostly Hindus and majority of them were married. Educational status revealed that43% of LIG respondents were studied up to high school, 40 % of MIG were PGs and 50 % of HIG got Doctorate degree. On evaluating the food habits of the respondents it was found that majority of the respondents in all the three groups were non vegetarian, majority of the respondents(57 % of LIG, 50% of MIG and 77% of HIG) had regularity in their meal timings. Whereas 57% of LIG, 54% of MIG and 27% of HIG respondents had a habit of meal skipping. Thirteen per cent of both LIG as well as MIG and 16% of HIG respondents regularly consumed food from outside. On considering the meal patterns majority of the respondents had cereal, pulse and vegetable combination for their breakfast, lunch and dinner with the inclusion of non vegetarian foods like egg and fish. The food consumption pattern indicates that consumption of fast food was very low. The nutrient intake study revealed that among the three groups energy, protein and calcium intake was below Recommended Dietary Allowance (RDA). The weight for height values showed that majority of the male and female respondents were having a value higher than the standard value. In the case of BMI also it was found that only 3% of males, and 27% female in LIG, 17% of males and 37% female in MIG and 7% of males and 30% of female respondents in HIG had normal values. The WHR of the respondents also indicated higher values than normal. The clinical status of the respondents revealed that symptoms of malnutrition in hair, skin and tongue were observed; thyroid gland enlargement and anaemia were observed. The biochemical assessment conducted by a clinical expert revealed that majority of the respondents in all groups of males (7%, 13%, 10% for LIG, MIG & HIG respectively) were having mild anaemia. Were in the case of females majority of the respondents (40%, 47%, and 30%) were observed in normal level. The blood sugar level of the respondents revealed that (83%) of the respondents in LIG & MIG and 90% of the respondents in HIG were having the normal blood sugar level. Lipid levels also showed similar trends. With regarding the blood pressure values 63 per cent of LIG, 57 per cent of MIG and 60 per cent of the HIG respondents had a normal value. When the health and morbidity pattern of the respondents were assessed, it was found that majority of the respondents in LIG (56%) were not having the habit of exercise and 50% of the respondents in both MIG and HIG were exercising irregularly. The stress pattern of the respondents revealed that majority of the respondents in LIG (27%) were experienced stress due to financial problems, in the case of MIG respondents majority of them expressed the reason for stress as both financial and family problems (20%). In the case of HIG the major reason for the stress was due to occupational problems. The sleeping pattern revealed that majority of the respondents in all groups were having an adequate amount of sleep and there was no relation between stress and sleeping pattern. The lifestyle habits of the respondents like alcoholism, smoking and pan chewing was also assessed and it was found that majority of them did not have these habits in their day today life. The morbidity pattern of the respondents indicates that majority of the respondents had occupational health problems like joint pain, back pain, muscle pain and head ache. The energy intake and energy expenditure of the respondents were assessed and it was found that although energy intake was less from the standards, energy deficit was not observed because the energy expenditure was less than the energy intake and due to the same reason the prevalence of obesity among the respondents was found to be high. An education class on the occurrence, prevalence and importance of lifestyle diseases was conducted for the respondents for a healthy life. A counselling class regarding healthy life was also imparted to the respondents. It was found that the knowledge of the respondents about lifestyle diseases had improved significantly after the conduct of the class. Hence, it can be concluded that although the prevalence of lifestyle diseases among the respondents was not obvious, the chances for their occurrence is very high, because of the hidden risk factors like grade I obesity, hyperlipidimia, prehypertension, hereditary factors and stress related lifestyle problems.
Open Access
Value added baked products from raw jackfruit
(College of Agriculture, Vellayani, 2016) Ambika, Sahoo; KAU; Suma, Divakar
The study entitled “Value added baked products from raw jackfruit” was carried out at the Department Of Home Science, College Of Agriculture,Vellayani during the period 2014-2016. The main objective of the study was to develop value added baked products viz. Fruit bread, Bun, Rusk and Pizza base, based on raw jackfruit bulb flour and ascertain their physical, chemical, nutritional and shelf life qualities. Raw jackfruit bulbs were processed into flour by standardized procedures and its functional qualities were evaluated. Analysis of functional quality revealed higher levels of water absorption index (2.95%), swelling power (16.35%) and solubility (12.11%) in jackfruit bulb flour than refined wheat flour. Seven treatments comprising of various combinations and proportions of refined wheat flour and raw jackfruit bulb flour (RJBF) were tried out for processing of baked products. The proportion of raw jackfruit flour ranged from20-60% among the treatments T1 to T6. These combinations of composite flour formed the base material for the baked products. The products were processed following standardized procedures which involved weighing, mixing, kneading, moulding, panning and proofing. The products made from these treatments were then baked in the Rotary diesel oven at Asian Cakes, Kaniyapuram, Thiruvananthapuram. The quality parameters were ascertained for the 7 treatments of all the 4 products. When the various treatments for fruit bread were evaluated, baked weight(282.00g) was highest for Treatment T1 and energy, protein and fat content was found to be highest in T6(299.00kcal,9.05g, 3.48g respectively).As for fibre, moisture and acidity,T1 revealed the highest values being 6.41g, 21.05%, 0.14% respectively. Sensory evaluation revealed that T6 obtained the highest scores for appearance, texture, taste, after taste, flavour and over all acceptability. The shelf life ofthe selected product was found to be 3 days at room temperature. All the treatments of Bun showed an increase in depth after baking which ranged from 0.1-0.76 cm. Among the 7 treatments lower calorie, fat and protein were observed for the treatment T1 being 261.00 Kcal, 5.31g, and 3.15g. Moisture content was found to be lowest inT6 (18.5%).Fibre and acidity was significantly higher in T1 (6.07g and0.42% respectively). The shelf life of the selected treatment was 3 days. Among the 7 treatments of Rusk T2 (45:55) obtained the highest yield (63.15%) and T6 was seen to yield the highest volume (33.20cc).Proximate composition analysis revealed that energy, protein and fat content was highest in T6 (431.00kcal, 8.18g and 3.58gm respectively). Treatment T1 had the highest fibre content (6.05g) which was significantly different from others.T6constituted of refined flour and jackfruit flour in the ratio 80:20 obtained the highest scores in sensory evaluation. The shelf life for the best treatment was found to be 3 months. In the case of Pizza base, treatment T1 revealed the highest baked weight (99.0g) and T6 gave the lowest value (90.66g). Energy, protein and fat value of treatment T1was observed to be significantly lower than other treatments (265.00kcal, 5.41g and 3.13g). However the fibre content for treatment T1 was 6.14g. T6 obtained the highest scores in sensory evaluation based on Limongi’s Scale. Shelf life of the selected best treatment was found to be 3 days. The costs of the products were found to be less than that of proprietary products in market. When product acceptability was analyzed, Pizza base obtained the highest rank followed by Rusk, bun, and Fruit bread. Incorporation of RJBF into baked products is thus seen to improve quality of the product economically, nutritionally and also with respect to sensory qualities.
Open Access
Standardisation of functional baked products utilising under exploited tubers
(College of Horticulture, Vellanikara, 2016) Rekha, Anaveri; KAU; Suman, K T
The present study entitled “Standardisation of functional baked products utilising under exploited tubers” was proposed to standardise the preparation of low calorie, trans fat free buns and cookies incorporating elephant foot yam and tannia flour and to enrich the products with functional ingredients. The study also evaluated the physical, biochemical and nutritional qualities, organoleptic and keeping qualities of the developed products during storage. The study was carried out in three experiments. Tuber based buns (BYT1 to BYT5 and BTT6 to BTT10) and cookies (CYT1 to CYT5 and CTT6 to CTT10) were standardised in eleven treatments including control (BT0 and CT0: refined wheat flour). Soyabean oil was used as fat substitute for the standardisation of tuber flour based products. Sucralose and sorbitol were used as sugar substitutes in buns and cookies respectively. The highest mean score for different organoleptic attributes was noticed for buns and cookies prepared using 20 per cent EFY/tannia flour with 80 per cent wheat flour. Hence, BYT5, BTT10, CYT5 and CTT10 were selected for the preparation of enriched products. The selected tuber flour based buns and cookies were enriched with functional ingredients such as wheat bran (WB), garden cress seed (GS) and flax seed (FS). Fourteen treatments were undertaken for the standardisation of enriched tuber flour based buns and cookies separately, including the control. Based on organoleptic scores, tuber flour based buns enriched with 2 per cent WB and 2 per cent GS and FS in 1:1 proportion (EBYT1 and EBTT7) and cookies enriched with 2 per cent WB and 6 per cent GS and FS in 1:1 proportion (ECYT15 and ECTT21) were selected for the quality evaluation during storage. The enriched tuber flour based buns and cookies were packed in polyethylene and laminated aluminium pouches respectively for storage. The buns were stored for five days and cookies for forty days and evaluated for physical, biochemical and nutritional, organoleptic and shelf life qualities. Compared to control, better loaf weight and lower loaf volume was noticed for enriched buns. The crust colour was darker for enriched buns and cookies. During storage, an increase in the weight of cookies was noticed whereas the diameter, thickness and spread factor remained same. The hardness of cookies reduced during storage due to 2 to 4 per cent increase in moisture content. The highest carbohydrate content was noticed in tannia flour based enriched buns (59.64%) and cookies (53.64%), which decreased in all the products during storage. Significant variation in protein, fat, fibre and total ash content of the products was noticed and the content of these nutrients reduced significantly during storage. The free fatty acid content was not noticed in enriched bun, but in cookies, it was noticed at the end of storage. The calcium, iron, sodium and potassium content of the enriched tuber based buns and cookies were higher, compared to control. A reduction in mineral content was noticed in all the products during storage. The total flavonoid content of enriched buns and cookies varied from 85.48 to 89.56 mg 100g-1 and 78.59 to 84.39 mg 100g-1 respectively. Maximum total phenol content and antioxidant activity was noticed in enriched tannia flour based buns (121.6 mg 100g-1; 26.14%) and cookies (111.5 mg 100g-1; 27.44%). The total flavonoids, phenol and antioxidant activity decreased significantly during storage of the products. Peroxides were not detected in products during storage and iodine value of the enriched buns and cookies ranged from 89.23 to 97.34 and 113.24 to 115.54 respectively and it decreased significantly during storage of the products. The mean score for the overall acceptability of enriched buns was above 7.00 and slight reduction in mean score was noticed in 5 days of storage. Overall acceptability scores for the enriched tuber based cookies improved in forty days of storage. Maximum mean score for overall acceptability was noticed in tannia flour based enriched buns and cookies. The enriched tuber flour based products had lower glycemic load, glycemic index and gross energy value than control buns and cookies. Bacterial load was noticed in enriched buns from 3rd day onwards and in cookies it was noticed initially and the load increased in all the products with advancement in days of storage. Fungal count was noticed towards the end of storage and yeast count was not detected during storage. The total microbial count was found to be within the permissible limit suggested for such products. The cost of production for enriched buns (Rs. 18.24/100g) and cookies (Rs. 26.99/100g) was higher than the refined wheat flour based buns and cookies.
Open Access
Quality assessment and development of product from annona (Annona spp.)
(College of Agriculture, Vellayani, 2016) Aswathy, K M; KAU; Nirmala, C
The research project entitled “Quality assessment and development of product from Annona (Annonaspp.)” was conducted at College of Agriculture, Vellayani, Thiruvananthapuram during 2014-2016 with the objective to analyze the physico chemical and nutritional composition of Annonaceous fruits and to develop a value added product. Three spp. of fruits viz., Bullocks heart (Annona reticulata), Sweetsop (Annona squamosa)andSoursop (Annona muricata)were selected for the study. The quality of fresh fruits was assessed in terms of physical characteristics, sensory acceptability, nutrient analysis, chemical components and shelf stability. The Total Antioxidant Activity (TAA) was also studied. Fruit nectar was standardized from the extracted pulp at different proportions of 20, 25, 30, 35 per cent level and the best proportion was identified based on sensory scores. Physical characteristics such as fruit weight, pulp weight, seed weight and weight of inedible portion were noted. Annona squamosa was smaller in size and 4-5 fruits weighed 1 kg, while 3-4 fruits weighed 1 kg in case of Annona reticulata. Annona muricatawas comparatively large in size, 2 fruits weighed 1 - 1½ kg. Results of quality analysis of fresh fruits revealed that pulp weight, ranged between 344 g to 611 g/kg fruit. Highest pulp weight was observed in Annona muricata (611g/kg). Weight of seed (113.81g/kg) and weight of inedible portions (542.80g/kg)were higher in Annona reticulata.Sensory acceptability of the fruits were evaluated and the overall mean score for the selected fruits were found to range from 6.2 to 8.8. Maximum mean score was secured for Annona squamosa(8.8) followed by Annona muricata(8.6) and Annona reticulata (6.2). Keeping quality of the annonaceous fruits were assessed by noting their organoleptic parameters on alternate days until spoilage. It was found that all the three fruits had maximum keeping quality of seven days. Quantitative estimation of major nutrients revealed that highest content of carbohydrate, energy and fat were noticed in Annona reticulata (25.12 g, 108.40 kcal, 0.61mg/100g respectively). Whereas Annona muricata exhibited highest moisture content (82.46 %). Protein content was found to be higher in Annona squamosa (2.05 mg/100g). TSS content of the selected fruits ranged from 18 – 250 Brix. The fruits were rich in potassium, calcium, magnesium, phosphorus and iron.The fruits exhibited very low fat content. Annona reticulatawas composed of 65.09μg of β caroteneper 100 gram and Annona squamosarecorded a vitamin C content of 36.20 mg/100g.Oxalates and total phenol content was higher in Annona muricata (3.36 mg/100g, 21.72 mg/100g respectively). Acidity of the selected fruits ranged from 0.27 to 1.07 per cent. Total antioxidant activity of selected fruits were studied by using different solvents such as petroleum ether, methanol and aqueous medium. The results revealed that Annona squamosa had highest antioxidant activity with IC50 value of 32.00 μg/ ml in petroleum ether. Fruit nectar was standardized from fruit pulp. Four treatment with differentproportions of fruit pulp (per cent)20 (T1), 25 (T2), 30 (T3) and 35 (T4) were developed and initial sensory analysis was done to identify the best proportion for further storage study.Selected best proportions of the fruit nectarfromAnnona reticulata (T3), Annona squamosa (T3), Annona muricata (T4) were stored at room temperature for monitoring the shelf stability in terms of changes in sensory parameters, acidity and microbial contamination periodically. The samples were analysed at weekly interval during the storage period. The stored fruit nectar was analysed for bacteria, fungi and actinomycets. No bacteria, yeast, actinomycets growth was found during the storage periodupto three weeks.An increase in acidity was noted during storage.Shelf stability of the developed product fruit nectar was found to be three weeks at ambient temperature. Annonaceous fruits possess great nutritional and health benefits through the supply of natural antioxidants and other bioactive components. Among the three spp. Annona squamosa was observed with higher antioxidant activity.Annonaceous fruits keeps well for 7 days at ambient temperature. Acceptable fruit nectarwas developed from the fruits with three weeks shelf stability at ambient temperature. Hence promoting the cultivation in large scale and scaling up the production will help to improve the health status and economic prosperity.
Open Access
Quality analysis and culinary utilization of cashew apple (Anacardium occidentale L.)
(College of Agriculture, Vellayani, 2016) Neethu, Mohan; KAU; Nirmala, C
The present investigation entitled “Quality analysis and culinary utilization of cashew apple (Anacardium occidentale L.)” was conducted at the Department of Home Science, College of Agriculture, Vellayani, during the period October 2015 – May 2016. The objective of the study was to analyze the qualities of cashew apple and to evaluate its use in culinary preparations. Cashew apple needed for the study was procured from State Seed Farm, Kottarakara, Instructional Farm, College of Agriculture, Vellayani and also from local sources. The collected Cashew apple was pre-treated to remove the astringent content by steaming for 5 minutes under pressure (T1), boiling in 2 per cent salt solution for 5 minutes (T2), immersing fruit in rice gruel extract for 30 minutes (T3), immersing fruit in 0.55 per cent gelatin solution for 10 minutes (T4) and immersing fruit in 5 per cent salt solution for 3 days with the change of salt solution daily (T5). Fresh cashew apple served as control (T6). After the pre - treatment process, samples were subjected to physical, chemical and nutrient analysis. Based on the analysis of samples the treatment with least content in astringent principles (polyphenol and tannin) and with highest sensory scores were selected and stored in glass containers under refrigeration for storage study. Physical appearance and colour, fruit flavour, texture, taste and overall acceptability of treated and fresh cashew apples were evaluated by a panel comprising of 10 members using a 5 point score card. Based on the mean scores, the best treatment was identified which was T2 (Cashew apple treated in 2 per cent salt solution for 5 minutes). Chemical analysis of fresh and treated Cashew apple observed that a reduction in the chemical constituents in treated Cashew apples compared to T6 (Fresh cashew apple). It was found thatT2was in least content in polyphenol (0.11 per cent) and tannin (0.07per cent) hence selected for further in depth study. Nutrient analysis showed that the values obtained for different nutrients were lower for treated cashew apple. T2 sample got comparatively higher values than other treatments in carbohydrate (11.30g) vitamin C (180.00mg) and potassium (75.20 mg) and was also on par with control (T6). Treated cashew apple sample T2 and control T6 were stored in glass containers under refrigeration for storage study. The study showed no significant change in moisture content of the stored samples. With respect to acidity,T6 showed significant increase but not in T2. Microbial growth was seen in T2 sample on the 5th day and in T6 sample on the 7th day of storage. Cashew apple powder was also prepared from selected treatment T2 and fresh cashew apple T6 and denoted as T2P and T6P which was also used in culinary preparations. Four types of culinary preparations such as Cashew apple gravy preparation (Masala curry), Cashew apple salad, Cashew apple sweet chutney and Cashew apple sweet meat product (payasam) were made from T2andT6. Sensory acceptability of these preparations was tested by 10 panel members using 5 point score card and preference was assessed using 9 point hedonic rating scale. These four preparations were also made using cashew apple powderT2P and T6P and evaluated. Results of the organoleptic evaluation of culinary preparations from T2, T6, T2P and T6Psecured highest mean preference score for cashew apple salad (8.8/9) prepared from T2 followed by Cashew apple payasam (8.7/9) from T6 and Cashew apple chutney (8.7/9) from T2P. Cashew apple masala curry got (8.6/9) from T2. From the above findings, it can be concluded that Cashew apple treated with 2 per cent salt solution (T2) lower the astringent principle and was found to be most suitable for culinary preparations such as sweet meat products, gravy preparations, chutneys and fresh salads.

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