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ThesisItem Open Access Food consumption pattern of rural house-holds below poverty line as influenced by food subsidies distributed through fair price shops(Department of Home Science, College of Agriculture,Vellayani, 1994) Priya Gopinath R; KAU; Prema LA Study on the food consumption pattern of rural household below poverty line as influenced by the food subsides distributed through fair prices shops was taken up to evaluate the socio – economic and personal characteristic of the beneficiaries, daily food consumption pattern and contribution of food subsidies available through fair price shops on their daily diet. On the basis of their participation in public distribution system 120 households of 4 groups with 76 to 100 percent participation , 51 to 75 percent participation , 26 to 50 percent participation and less than 25 percent participation were selected for the study. All the house holds surveyed were more or less in similar socio economic back ground. Present of the monthly income in all the four groups was incurred for food especially for cereals. It was also found that percentage cereal expenditure was increasing from group 1 to group4. Among the house holds in the four groups more percentage of house holds were spending less than ten percent of their total food expenditure for purchasing food ration. A comparison among four groups revealed that percentage of ration expenditure against total food expenditure was low in group 1 and this was gradually increasing from 1 to group 4. All households in the four groups were found to include rice, sugar, coconut, milk, spices and condiments and oil every day. Rice , wheat, sugar and oil were purchased from fair price shops. Rice and oil distributed through this shops were not adequate for the households and hence open marker services were utilized. House holds under groups 1 were found using the ration cards regularly in every week and households in group 4 were not in the habit of purchasing ration regularly. The beneficiaries had favourable views about the quantity and quality of food subsidies supplied through this system. Food consumption pattern of all households in 4 groups in revealed that the food consumption of households were better in group 1 than the house holds in other 3 groups. But the diets of all the four groups were below the recommended daily allowances. Nutritional status of different age groups was ascertained in the 20households selected (10 each from group 1 and group 4). It was found that clinical scores based on various deficiency diseases was higher for family members belonging to group 2. Teethcarries and spongy bleeding of gums were common among the children of the two groups of the house holds. Haemoglobin level was below average in adult females and adolescent females in both the groups. The present study gives an indication that public distribution system has positively influenced the regular beneficiaries and prolonged implementation of the programme is one of the methods to achieve sufficient health profile for the population in below poverty line of the country.ThesisItem Open Access Impact of pre-treatments and processing on the shelf life quality of papaya products(Department of Home Science, College of Agriculture, Vellayani, 1994) Sheeja, N; KAU; Prema, LThe present investigation was undertaken to study the influence of pretreatments and processing on the shelf-life quality of papaya products. The papaya squash, jam and candy developed were found to satisfy the FPO recommendations. The pretreatments administered were blanching, sulphiting, exposure to sulphur fumes and immersion in citric acid solution. An analysis of the proximate composition of the three products revealed that moisture and sugars were high in squash and jam pretreated with sulphur fumes while candy pretreated with citric acid solution was high in acidity, sugars and carbohydrates. The organoleptic evaluation of the fresh products indicated that squash was most acceptable. The pretreatement with sulphur fumes was affective in improving the appearance and colour of all the three products. The shelf-life qualities of the three products were assessed periodically for one year. Periodical testing of stored papaya squash showed little variation in acid soluble ash, specific gravity and pulp content. Negative results were obtained for fermentation test and mold content. The periodical testing for acidity, reducing sugar, total sugar and TSS in squash showed an increase during storage, while pH and overall acceptability decreased with storage. The monthly evaluation of papaya jam revealed that storage at low temperature was effective in retaining the quality. Among the pretreatments, products prepared with fruits exposed to sulphur fumes showed the maximum shelf –life period (84 percent) compared to control (43 percent) which showed the least shelf – life. The periodical evaluation of papaya jam indicated negligible changes in bulk density. Acidity and reducing sugar showed an increase while pH and overall acceptability decreased with storage. The microbial evaluation of jam revealed that the main causative organism were bacteria, yeast and mold. The pretreatment with sulphur fumes was effective in preventing the microbial attack. At the same time the refrigerated samples were found fresh even after one year. The analysis of the shelf – life period of papaya candy revealed that pretreated refrigerated samples had a longer shelf-life of more than one year than control. At ambient conditions. Samples processed fruits from exposed to sulphur fumes had the highest shelf – life period (75 percent) compared to the control (34 percent) which was the least. The periodical evaluation of candy showed only negligible variation in bulk density. Acidity and reducing sugar was found to increase while pH and overall acceptability showed a decrease with storage. The microbial evaluation of the damaged product revealed that the major causative organism were yeast and mold. The shelf-life evaluation of the products indicated that the refrigerated samples gave quality products compared to that at ambient condition. All the refrigerated samples showed a slower rate of change in the chemical constituents. The evaluation of the three products revealed that pretreatment with chemical compounds, especially with sulphur compounds produced a better effect both qualitatively and orgnoleptically. Pretreatments attempted in the study indicates the advantages of there procedures with respect to the shelf – life qualities of the products. Among there pretreatments, exposure to sulphur fumes process to be the most ideal one, is a very simple technology which can easily be adopted moderately educated farm women.ThesisItem Open Access Physico chemical,nutritional and toxicological evaluation of thermally oxidised edible oils(Department of Home Science, College of Agriculture, Vellayani, 1994) Rekha Francis, C; KAU; Nirmala, C“Physico chemical, nutritional and toxicological evaluation of thermally oxidized edible oils” were determined by assessing their changes in physical and chemical properties, nutritional changes ie changes in fatty acid composition and toxic as well as mutagenic effect in relation to reheated oils taking fresh oils as check. Among the five factors considered for physic chemical analysis in both the coconut and ground nut oil the boiling point were found to be decreasing consequent to reheating. In case of smoke point a reverse trend was observed. Acid value of coconut oil were found to be decreasing consequent to reheating but it was vice versa in case of groundnut oil. Iodine values of both the oils were observed to be decreasing from the fresh to 12 hours reheated sample. Coconut oil showed a regular increase in saponification value where as in groundnut oil it is found to be decreasing. Nutritional changes were observed by observing changes in fatty acid composition of fresh as well as reheated oils with 2hours interval. The data observed ended in conclusion that as the time of heating increases there will be increase in content of short and medium chain fatty acid and a decrease in content of short and medium chin fatty acid and a decrease in content of unsaturated fatty acids contribute only 5 percent of total fatty acid. From the nutritional point of view essential fatty acids were decreased to a minimum in case of groundnut oil with increase in saturated fatty acid. A preliminary feeding of 6 months duration was conducted with two control groups fed with fresh coconut oil and groundnut oil at 9 percent level and experimental group with reheated coconut oil in the same level for toxicological evaluation. The results of study revealed that gain in body weight were significantly higher for controls when compared with experimental groups. The animal feeding experiment was undertaken also to estimate the effect of reheated edible oils with regard to histopathological changes in animals. Histopathological investigations was carried out by taking major organs viz, liver, kidney and intestine at two periods during the course of experiment. Liver was the organ that showed changes other than congestion. Hepatocytes showed microvesicular fatty changes of varying degree in both control and experimental groups. The central veins and sinusoids showed only congestion where as kupffer cells did not show much alteration in all cases. Kidney appeared normal in all cases with exception of few hyaline casts in the lumen. Intestine appeared normal in all cases. Toxicological evaluation of fresh and 12 hours reheated coconut oil also was evaluated by mutagenicity screening in bacterial system salmonella typhimurium TA 1535 strains without activation. The study resulted in conclusion that the colonies developed as a result of induction of experimental carcinogen ie reheated oil were very few when compared with positive control. So that the chance of being possible carcinogen can be eliminated. Thus in conclusion reheated oils upto 12hrs are not much harmful to health, though they may produce changes in the physic chemical properties as well as nutritional aspects. Short term consumption of these oils also bring about slight alteration in the internal tissues. Mutagenic and toxicological studies are to be conducted for longer periods with thermally oxidized edible oils to get final results. So it seems difficult to draw decisive conclusion from this study to prove that highly thermally abused oils are detrimental to health.ThesisItem Open Access Application of osmotic dehydration technique for product developement in banana (Musa(AAB group) Palayamkodan)(Department of Home Science, College of Agriculture, Vellayani, 1994) Deena, George; Mary Ukkuru, PApplication of osmotic dehydration technique for the product development in banana (Musa (AAB group) Palayamkodan) was a study under taken to develop shelf stable dehydrated banana products using osmotic dehydration. Thirty six different treatments viz: sugar concentrations of 600 Brix, 650 and 700 Brix, without heating and at there different temperatures, 400 C, 500 C and 600 Cwith an immersion time of 30 minutes, 45 minutes and 60 minutes were applied. Weight loss, moisture loss and drying time, nutritional and chemical changes, orgamoleptic qualities and changes during storage assessment of microbial contamination of the products and cost benefit of the prepared products were analysed. The weight loss of the fruits after initial dewatering, showed that the amount of weight lost increased with increase in sugar concentration, temperature and immersion time the net weight loss of the dried banana products accounted to be 75 percent of the original weight. Regarding the time taken for drying samples treated with 700 Brix required the least time for drying. Nutritional and chemical analysis of the dried banana fruit showed only trace amount of Vitamin C. Acidity level was highest in treatment C1 T3 P3. The treatments with higher sugar concentrations had a lower level of acidity. The lowest value for acidity was seen in treatment C3 T4 P3. On storage the acidity of dried products were found to decline. Analysis of reducing sugar content of dried banana product showed the highest value, for treatment C3 T4 P5 and the lowest level was seen in treatment C1 T1 P1 and C1 T1 P2. The control sample had value lesser than any of the treated samples. The reducing sugar level of the dried banana products was found to increase with storage. The reducing sugar level of the control sample increased with storage but was always lesser than the values of the treated samples. The organoleptic qualities of the dehydrated banana products were assessed by sensory evaluation, the product with 700 Brix, 600 C and 60 minutes immersion time was found to be the best during the initial stages of storage. The lowest score was obtained by two treatments with 65 percent sugar concentration. The same treatment was found to rank first for all the four months of storage, but there was a decrease in the value obtained. The least value for the fourth month of analysis was scored by treatment C1 T2 P3. The control sample had a very poor score compared to the treated samples. There was a gradual decline in the overall acceptability during storage and showed incidences of microbial attack. Cost benefit analysis showed that 250 gms of dried banana products can e prepared at cost of 17.50 / ¼ kg, which is highly acceptable and can be recommended for consumption.ThesisItem Open Access Changes in cooking qualities, nutritional composition and shelf life of sweet potato stored under different methods(Department of Home Science, College of Agriculture, Vellayani, 1994) Seema Thampy, S; KAU; Soffie, CheriyanThe investigation on “changes in cooking qualities, nutritional composition and shelf life of sweet potato stored under different methods” was carried out to find out the keeping quality of sweet potato tuber with reference to extent of damage, changes in cooking organoloeptic and nutritional qualities of the tuber as influenced by different low cost storage treatments at various durations of storage. The results obtained are depicted below: Incidence of pest and diseases were comparatively absent upto 15th day of storage, beyond which, such incidence were observed in some of the treatments. Tubers stored in waste carbon paper was free from pest and disease during the entire period of storage, followed by saw dust which showed an initial stage of external weevil damage on the 60th day. All the treatments except control, mud coated and ordinary baskets were free from symptoms of rotting upto 60 days. Weight loss, shriveling and drying of tubers were more pronounced as the duration of storage was extended. Methods using waste carbon paper, polythene covers, saw dust and coir pith proved to minimize such losses in storage. Tubers stored in waste carbon paper exhibited no sprouting till the 60th day of storage. Samples in saw dust and coir pith recorded less than 25 percent sprouting on 60th day of storage; while polythene covered sample showed higher incidence of sprout from 45 day onwards of storage. Cooking time of tubers increased with increase in duration of storage, while quantity of water absorbed by the tubers decreased. The samples kept in waste carbon paper and polythene covered showed best results in cooking characteristics, followed by coir pith, saw dust and paddy husk, organoleptic qualities remained unaffected during the initial month of storage. Storage media like waste carbon paper and saw dust performed better results in terms of appearance, colour, taste, flavor texture and doneness; whereas complete loss of taste and flavor was observed in polythene covered samples by the end of storage study, eventhough superior results were given at the beginning. In general, taste increased with short term storage upto 45 days and decreased with prolonged storage. Tubers kept in waste carbon paper and saw dust observed higher overall acceptability, followed by coir pith and paddy husk. Moisture and starch content decreased with increased time of storage. While reducing sugar increased. Moisture content in samples stored in waste carbon paper and polythene covers was higher, followed by saw dust and coir pith. Starch content was always more with tubers covered in waste carbon paper and saw dust ; and comparatively lesser with paddy husk; while reducing sugar content was least in polythene covered and paddy husk; where higher sprouting was noticed; while more concentration of reducing sugar was found in storage treatments using saw dust, waste carbon paper and coir pith. In conclusion, among the eight storage methods evaluated for the performance, the results were in favour of using waste carbon paper as best storage medium, followed by saw dust and coir pith from nutritional, acceptability and shelf life point of view.
