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ThesisItem Open Access Formulating fermented cassava food products Subtitle: standardisation of garl(Department of Home Science, College of Agriculture, Vellayani, 1989) Sathya, lakshmi C.; Chellammal, SThesisItem Open Access Quality parameters of popular rice varieties(Department Of Home Science, College Of Agriculture, Vellayani, 1989) Sreedevi, A; KAU; Prema, LA study was conducted on the “Quality parameters of popular rice varieties”. The study was based on the assessment of the nutritional composition, physical characteristics, cooking characteristics and organoleptic qualities as influenced by different processing methods. The effect of different cooking methods on the nutritional composition was also assessed. The results of the analysis showed that all the nutrients studied were found to be higher in the high yielding rice varieties evolved by KAU when compared to the local varieties studied. Among the nutrients analysed the calorific value, iron content and ash content were found to be increased as a result of parboiling , while all other nutrients experienced a loss. Protein, calcium and iron were experiencing an increase as a result of puffing. The physical characteristics studied showed that the local varieties were having a higher value for thousand grain weight and moisture content, while the grain dimensions, head rice yield and gelatinization temperature were found to be higher in the high yielding varieties evolved by KAU. As a result of parboiling all the physical characteristics except moisture content and grain dimension ratio were found to be increased. The cooking characteristics studied revealed that there was not much difference in the optimum cooking time, water uptake, volume of expansion and total amylose between the local as well as evolved varieties. But the elongation ratio and elongation index was found to be higher in the high yielding varieties of rice evolved by KAU. A decrease in all the cooking characteristics except optimum cooking time and elongation index was observed as a result of parboiling. The organoleptic qualities of the different rice varieties showed a marked preference for the local varieties in all the six quality attributes studied. Among the six quality attributes, appearance flavor and taste were found to obtain a higher mean score as a result of parboiling. The results of the effect of different methods of cooking on the nutritional composition showed that all the nutrients studied were experiencing a loss when boiled and retained more when roasted. The protein, calcium and phosphorus contents were found to be decreased as result of parboiling after cooking, while the iron content was increased. Roasting and frying in a cast iron pan was found to increase the iron content. In general the high yielding varieties of rice evolved by KAU were found to contain higher amounts of all the nutrients studied when compared to the local varieties after cooking. The results of correlation analysis revealed that the nutritional composition of rice varieties were not determined by the physical characteristics of the grains. The nutritional composition did not influence the cooking quality either. The physical characteristics of rice grains were found to have profound influence on the cooking quality of rice. Most of the cooking qualities studied were inter related. The ultimate acceptability of a rice variety after it was cooked, was not influenced by neither the physical features nor the cooking qualities. The results of the study enables one to conclude that the high yielding rice varieties evolved by KAU when compared to local varieties have better nutritional composition , though to taste panels on the basis of organoleptic qualities local varieties were more preferred. Cooking qualities and physical characteristics were also on the advantageous side for the evolved varieties.ThesisItem Open Access Nutritional profile of Amaranthus as influenced by post harvest handling(Department Of Home Science, College Of Agriculture, Vellayani, 1989) Jijiamma, N C; KAU; Prema, LA Study was undertaken to estimate the nutritional composition and organoleptic qualities of red and green varieties of Amaranthus tricolor, during rainy and summer season, with respect to the post harvest handling methods and maturity levels of the plant. The leaves were analysed for protein, fiber calcium, iron and ascorbic acid contents. The results showed that, concentration of the nutrients was highest in the two varieties of amaranthus when harvested around 20 days after transplanting. Of the two varieties studied, the green variety was ranked higher in the concentration of various nutrients during the two seasons. Quality of the amaranthus leaves grown during summer season was better except for ascorbic acid. Leaves collected from the middle portion of the plant of both the varieties had higher nutrient concentration than the leaves from tip and base portions. Storage of leaves for different duration was found not to affect the nutrient content except ascorbic acid. Among the different methods of storage, refrigerator was found to be better when compared to other methods. Loss of nutrients during cooking was found to be lesser during steaming while it was higher in the leaves cooked by boiling in respect of ascorbic acid. Different types of vessels had no influence in altering the nutrient content of the leaves from two varieties of amaranthus during the two seasons. However, the iron content of the two varieties of amaranthus was found to be increased when cooked in cast iron pan. Loss of ascorbic acid was found to be significantly higher when cooked in copper and iron vessels. Results of the acceptability tests indicated that red amaranthus was found to be more acceptable than green amaranthus. The acceptability was more in the leaves grown during summer season. Leaves collected from the middle and top portion of the plant were found to be more acceptable than leaves from the base portion. Among the different storage methods tried during the two seasons, leaves stored in refrigerator were found to have a better acceptability. The acceptability of the leaves decreased as the storage period increased. An analysis of the acceptability of the leaves cooked under different methods indicated that boiling in water was the most acceptable and aluminium and steel vessels were found more suitable for retaining the qualities of the leaves.ThesisItem Open Access Effect of birth order and spacing on the nutritional status of mother and child(Department of Home Science, College of Agriculture, Vellayani, 1989) Suja P, Thomas; KAU; Prema, LA study of the effect of birth order and spacing on the nutritional status of mother and child was conducted among the agricultural labourers working in the instructional farm, vellayani and also among other agricultural labourers working near the Vellayani Campus. Living conditions of the families with less members were far better when compared to large families. As the family size increased the expenditure on various items decreased. There was an inverse relationship between education of the mother and number of deliveries. With increased educational status of parents the rate of adoption of family planning measure was also found to be increased. Regarding the mortality rates of children with respect to birth order and birth spacing the results showed that infant and neonatal mortality, still births and abortions were more in children with a birth interval below one year and these were more in first birth order children. Incidence of infectious diseases like measles, respiratory disease, diarrhoea, dysentery, cough, chicken pox, jaundice etc. were found to be more among closely spaced children. Rice, fish, tapioca and coconut were the main items in their daily diet and they purchased these food articles daily since they were daily wage earners. No special foods were given to physiologically vulnerable groups. Majority of the mothers breast fed for a period of 1 to 2 years and early weaning was observed due to subsequent pregnancy. Prolonged breast feeding was observed in children with more birth spacing. All types of food groups were included in the daily diets of mothers and children of small families but only in insufficient quantities . Nutrient consumption was also higher in the members of small families when compared to large sized families. There was a positive correlation between birth spacing and nutritional status of children and a negative correlation between nutritional status and birth order. In the case of mothers, as the birth spacing increased body weight was also found to increase significantly. The body weight was found to be decreasing in mothers with more number of deliveries. Deficiency symptoms were found to be more in mothers with closely spaced children and with more member of deliveries. Similarly the manifestation of deficiency symptoms were more among closely spaced children and also among high birth order children. Prevalence of anaemia in mothers and children was also high when birth interval decreased and also when the number of deliveries of the mothers and birth order of the children increased.ThesisItem Open Access Dietary factors and diabetes(Department of Home Science, College of Agriculture, Vellayani, 1989) Saramma Abraham; KAU; Usha, VA study on the dietary factors and diabetes was conducted in the city and suburbs of Trivandrum to assess the socio-economic and food consumption pattern of the families of diabetic patients, personal characteristics as well as dietary pattern of the diabetic patients and the effect of diet counseling which was imparted to selected case studies. The results of the socio-economic and dietary survey conducted in 150 families of the diabetic patients, attending the diabetic clinic at Trivandrum Medical College, revealed that, most of the patients resided in the urban area and majority of them belonged to the higher socio-economic group. Regarding the expenditure on food, around 52 percent of the families spent less than 50 percent of their monthly income on food. Only a very few families (2.7 percent) spent more than 75 percent of their monthly income on food. 92 percent of the families studied were non vegetarians. The food purchasing habit of the families showed that cereals and pulses were purchased monthly, milk and fish daily, vegetables roots and tubers were purchased on a weekly basis by majority of the families. The frequency of purchase of processed and bakery food was considerably high. All the families used rice daily but majority of them did not included ragi in their daily dietaries. Frequent use of processed and refined foods was also observed by these families. Milk, fish, vegetables etc. were consumed daily by almost all the families. Oil, sugar, coconut, spices and condiments etc were also included daily in the diet of these families. Palmoil and coconut oil were the most commonly used cooking oils in these families. Almost all the families celebrated special occasions like birthdays, marriage, religious festivals etc. by preparing special food items. The results of the food weighment survey with regard to the consumption pattern of various food groups and the nutrient in take showed that most of the items were consumed in excess of the recommended, especially milk and milk products and flesh foods. The intake of almost all the nutrients were found to be either adequate or more than the recommended, except for nicotinic acid which was low in the case of female members of the families. The calorie intake was found to be higher among the female members of the families than in the male members. The results of the survey on personal characteristics and dietary pattern conducted among the diabetic patients showed that the prevalence of the disease was slightly greater in men. The age at onset of diabetes in majority of the patients was between 46 to 50 years. Most of the patients (63 percent) came in the age group of 41 to 55 years. Regarding the genetic pattern of the incidence of the disease, paternal inheritance was found to be greater. The occurance of hypertension among the diabetic patients was found to be high (22.7 percent). Among the patients studied 29.3 percent were found to be overweight. The incidence of obesity and hypertension was found to be more in the case female patients. The incidence of heart disease was found to be 8.7 percent. Alcoholism smoking and tobacco chewing were regular habits of some of these patients. The diabetic patients studied did not have much knowledge about the role of diet in controlling diabetes. A few patients knew about the foods to be included and the foods to be avoided in their diets. Majority of the patients studied, had a liking for sweets and fried food items and they were in the habit of eating such foods without any restriction. Most of the patients were in the habit of taking hypoglycemic agents like fenugreek, bitter gourd etc. Palm oil and coconut oil were used as cooking medium by majority of these patients. Food items like cereals, milk and milk products, oils, coconut etc., were used daily by all the patients fish, vegetables etc. were also used daily by almost all the patients. The diet counseling in the diabetic clinic was studied through observation and it was found that the diet counseling was given without the help of the dietitian. The diet planning was not according to individual needs of the patients. Most of the patients were not satisfied with the quantity of food as prescribed in the clinic. The actual intake of major nutrients by the diabetic patients was assessed through food weighment survey and it was found that the calorie intake was higher in all the patients. The proportion of calories from fat was found to be high in almost all the patients and the proportion of calories from carbohydrate was considerably low in many patients. The present study showed that educating the patients with regard to the diabetic diet is very important in the control of the disease. The diet counseling which was imparted by the investigator in selected case studied was found to be effective in achieving metabolic control of diabetes. This was evident from the biochemical studies conducted which showed a significant reduction in the blood and urine glucose, cholesterol and triglycerides. This implies that diet counseling and education of the patients regarding the significance of diet in diabetes is important in the control of the disease.ThesisItem Open Access Food consumption and energy expenditure pattern of employed home-makers in organized sector in Trivandrum(Department of Home Science, College of Agriculture, Vellayani, 1989) Maria Florence Varghese; KAU; Prema, LA study on the food consumption and energy expenditure pattern of the employed home makers in organized sector in Trivandrum was conducted to assess the socio economic, food consumption pattern of the employed home makers families and personal details related to the home makers. The 200 home makers surveyed were urban residents of the higher middle class with nuclear families of small size. To speed up cooking time they used modern methods of cooking besides labour saving gadgets and combinations of cooking fuels. Employment was sought by these women due to economic necessity and the need for self actualization. Income of the home makers was utilized for household related expenses, needs of children and supplementing family diet. The dual role of these home maker imposed difficulties such as improper care of their families and poor management of household work. Barring minor health problems these home makers in general were healthy. The data when statistically analysed indicated a significant correlation between the energy consumed by way of food intake and the energy expended through various physical activities, nutritional status and haemoglobin level in the blood. The energy expenditure in turn was found to have a significant effect on the nutritional status of these women. Attitude was found to be statistically correlated to knowledge on food and health of these home makers.ThesisItem Open Access Impact of ragi based food supplement on the nutritional status of selected preschool children(Department of Home Science, College of Agriculture, Vellayani, 1989) Nagammal, K; KAU; Prema, LA study on the impact of ragi based food supplement on the nutritional status of selected preschool children was conducted in the rural areas of Trivandrum district. As a first step, a survey to assess the dietary pattern of the preschool children with special reference to the influence of supplementary feeding and their food preference was conducted among 150 households using interview method . Besides the lack of physical facilities such as water, latrines, drainage etc. food consumption pattern of the majority of the families indicated general inadequacies in quantity as well as quality. This pattern was reflected in the daily meal pattern of the preschool children. Outbreaks of infectious diseases such as respiratory diseases, fever, diarrhoea and dysentery and scabies are found common among the preschool children. Nearly 25 percent of the families were found to neglect primary health care facilities due to various reasons. Food taboos were not generally found in infant feeding practices and mother were mainly responsible for child care activities. The preschool children selected for the supplement study (40) were attending anganwadies run under Integrated Child Development Scheme. The supplements regularly received under Anganwadies were rice, greengram, bulgar wheat and oil. Ragi biscuits were selected as a supplementary food for the anganwadi diet with at mixture of ragi, greengram , seasome, groundnut, skim milk powder, butter and sugar in different combinations. Twelve types of ragi biscuits were prepared and six were selected on the basis of the protein content and amino acid profile. From these six types, type 1 ragi biscuit was selected for feeding , after calculating the percentage preparation loss, cost per serving, percentage yield and acceptability. Overall acceptability was assessed on a five point hedonic scale. The selected type 1 ragi biscuits have ragi, green gram, skim milk powder, butter and sugar in the proportion of 3:1:2.5:1:2.5. The protein content of 100g of the biscuits is 14.1g. It was decided to supply three biscuits daily one biscuit weighing 9g. 40 preschool children were selected for the study and the feeding was conducted for six months. Biscuits were prepared on alternative days. Attendance of the children and plate waste during the feeding period were recorded. Anthropometric measurements were taken each month of the study and clinical and biochemical tests were carried out before and after the study for both experimental and control group. Weight for age profile of the preschool children indicated that there was an increase in the weight status eventhough the same was not significantly different for the experimental group. According to Gomez system of classification after the experiment children in the experimental group became normal. Height for age profile revealed that in general there was no significant difference between experimental and standard. Profile of arm circumstance revealed that there was a positive trend towards the standard. Chest/head ratio was found to be normal for all the children after the experiment. The mean weight status was significantly better for the experimental group than the control and was significant at five percent level. The mean height status wad better for the experimental group at ten percent level. Similar results were seen in mean arm ircumference. There was no significant difference for chest and head circumference between experimental and control groups. There was a positive trend in both the groups when weight /height 2 was calculated. The improvement id more in the case of experimental group. Clinical examination conducted before and after the experiment revealed that anemia, first degree malnutrition, dental caries, mottled teeth and discoloured hair were common deficiency symptoms prevelant among these preschool children. Haemoglobin level measured before and after the experiment showed that there was a positive trend in both the groups and more in the case of the experimental group.
