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Open Access
Nutritional studies on the bioavailability of iron from cereals and pulses
(Department of Home Science, College of Horticulture, Vellanikkara, 1998) Jainita, M Mehta; KAU; Usha, V
Nutritional studies to evaluate the bioavailability of iron was conducted among three selected cereals i.e., rice, wheat and ragi and six pulses i.e., Bengal gram, green gram, black gram, horse gram, cowpea and soya bean. The results of the study indicated that among cereals though the total iron was maximum for ragi but the absolute available iron was less mainly due to its high fibre and tannin content. Its availability was considerably improved by germinating ragi for 48 hours when cereals were processed, refined wheat flour had the maximum iron availability owing to the reduction of fibre and phytic acid content on refining, while ragi had the least iron availability. Among pulses the total and absolute available iron was maximum for bengal gram and soya bean and least for black gram which was found to be high in phytin phosphorus and tannin content. The total and absolute available iron increased on dehulling pulses except in the case of soyabean. This increase in iron was mainly due to the fact that most of the tannins reside in the seed coat of pulses which are removed on dehulling. A further increase in the iron content was observed on germinating the pulses due to the break down of antinutritional factors during germination. A slight increase in the absolute available iron of fermented and unfermented idli batter was observed which became more available on cooking by steaming. On germinating and roasting ragi almost a four to six fold increase in the absolute available iron was observed while in pulse the absolute available iron almost doubled on roasting bengal gram while a ten to fifteen fold increase was observed in black gram. A further increase in iron was observed on roasting the pulses after dehulling. Similarly, on frying cereals and pulses only a slight increase in total and absolute available iron was observed which considerably increased when pulses were fried after dehulling. The total iron and absolute available iron was maximum for pressure cooked rice rather than rice boiled by excess water method. Similar results were observed when pulses were boiled after soaking due to the leaching of appreciable quantities of tannins. A further increase in iron content was observed on pressure cooking the soaked pulses. The effect of different cooking vessels on the total and absolute available iron, observed by different cooking and processing methods revealed that the total iron was maximum for cereals and pulses cooked in iron vessels mainly due to the contamination of iron from the iron cook ware. The absolute available iron was maximum for cereals and pulses cooked in inert vessels like glass, mud and tufflon coated vessels and it was least in the case of aluminium vessels which react with food constituents forming complex compounds which makes the iron unavailable. Phytin phosphorus, an inhibitor of iron absorption was noted to reduce on dehulling and germinating of cereals and pulses thus increasing the absolute available iron. Among pulses, whole black gram contained the maximum amount of phytin phosphorus and tannins while green gram contained the least amount of phytin phosphorus. It was observed that the tannin content in pulses greatly reduced on dehulling pulses as the tannins are in the seed coat, consequently increasing the iron availability. When ragi was germinated the tannin content reduced increasing the total, ionisable and absolute available iron. On analysing the fibre content of cereals it was observed that whole wheat flour had the maximum amount of crude fibre which reduced to a minimum on refining thus increasing the absolute available iron. Similar results were observed when ragi was germinated where the fibre content reduced with increasing hours of germination up to 48 hours. When pulses were dehulled, fibre was seen to reduce greatly simultaneously increasing the iron availability. On germinating pulses, similar results were observed up to 48 hours of germination indicating that 48 hours of germination is adequate for maximum reduction in fibre content. Pulses do not contain ascorbic acid other than when they are germinated. Thus with increase in germination time the ascorbic acid is seen to increase simultaneously increasing the total and absolute available iron. Among the pulses analysed bengal gram was found to have the highest ascorbic acid content on germination. Iron absorption studies from typical Kerala diets revealed that diet III containing heme iron had the highest ionisable iron while all the diets were high in iron absorption inhibitors. Modification of the local diets by supplementing or substituting foods containing iron absorption enhancers or by processing methods increased the absolute available iron from the diets. Thus by substituting or supplementing locally available, low cost foods, high in bioavailable iron to rice based diets would enhance the absolute available iron of our diets.
Open Access
Development of Papaya (Carica papaya L.) based blended products
(Department of Home Science, College of Agriculture, Vellayani, 1998) Beena Cherian; KAU; Soffi Cheriyan
The present study entitled "Development of papaya(Carica papaya L.) based blended products" was undertaken todevelop innovative products viz. nectar, fruit butter, fruit leather and sauce from the less utilised papaya fruit. The study was mainly aimed at formulation of fascinating blended products from papaya inorder to overcome the poor consumer appeal and low popularity of plain papaya products. Papaya is a highly nutritious and less expensive fruit. CO-2 variety which is good in taste and attractive in colour was selected for the study. Product -standardisation was undertaken by experimenting three different proportion of papaya and mango pulp such as 55:45, 60:40 and 65:35. In the preparation of blended nectar and blended fruit leather, the formula with 60:40 ratio was most acceptable. In the formulation of blended fruit butter the proportion with 55:45 papaya and mango pulp contributed the best quality. While for sauce 65:35 ratio presented a superior result. The organoleptic qualities of the standardised blended papaya products were found to be highly superior to that to plain papaya products. Blended papaya leather, nectar and sauce were even better than plain mango items in their overall sensory attributes, while blended butter was well comparable. The chemical composition of blended products remained highly satisfactory and better balancing than plain products in various constituents. The products developed were found to have good quality standards in agreement with FPO specification. The cost analysis of the products highlighted that the expense for the production of plain papaya products was identified as the cheapest followed by blended products. While the cost for mango products were found to be the highest. The fruit product yield ratio. when calculated indicated that the product yield on blending was slightly lower to that obtained with papaya alone but higher than the yield observed on plain mango products. Consumer acceptance study disclosed that papaya-mango blended products bagged much wider acceptability among the consumers than the similar plain papaya products. When nectar and sauce were developed by blending papaya and mango, the acceptability of end users to these products remained even higher to that of mango nectar and sauce. So also the blended butter and blended leather catched a similar appreciation to that of mango butter and leather. Consumer preference ranking of blended papaya products revealed that fruit leather was then most preferred product. For second and third preference the consumers identified nectar and sauce respectively. While blended butter was placed at the forth choice. The products developed were assessed periodically for its shelf life performance on chemical, organoleptic and microbial changes. The evaluation of nectar for six month revealed that there was only minor changes in chemical composition upon storage. Sensory attributes namely appearance. colour, flavour, taste and consistency of nectar were well retained on storage being observed only a marginal degradation in the scores. Negative results were obtained on microbial examination. Observation on storage behaviour of fruit butter for four months revealed its stability with respect to chemical constituents. The changes in sensory quality parameters of fruit butter on storage was found to be nominal. Samples studied were free of deteriorative organism during storage. Storage performance on chemical parameters of fruit leather observed only tangible changes with eight months. Corresponding with the storage changes in each sensory parameter there was a little downfall in overall acceptability. The products also confirmed its safety upon eight months as proved in the microbial examination conducted. Monthly evaluation of sauce samples remained highly sound up to six months as there was no description of undesirable changes in chemical constituents. Storage favoured all sensory attributes of blended sauce better than that of mango and papaya sauce with the minimum percentage quality 1055. The stored product failed to show any evidence to microbial deterioration. The study highlighted the feasibility of introducing blended papaya products into the market with promising consumer demands thereby contributing value addition to papaya fruit. The introduction of such diverse forms of processed products can offer variety to consumers along with creating competition in the market.
Open Access
Maternal employment and nutritional status of preschool children
(Department of Home Science, College of Horticulture, Vellanikkara, 1998) Mini, P Jose; KAU; Indira, V
A study on "Maternal Employment and Nutritional Status of Preschool Children" was carried out among 120 children in the age group of 4 to 5 years. They were selected on the basis of maternal employment equally and randomly from the three groups i.e., casual labourers (CL), employed mothers (EM) and unemployed mothers (HW). The results of the study indicated that Hindus were the majority in all the three groups. Majority of the parents were literate with family income ranging between Rs.2000 and Rs.8000. Most of the families in the EM and HW groups had a joint existence. Majority of the families did not own land or livestock but owned a kitchen garden. Monthly expenditure pattern revealed that the greatest amount was spent on foods in which cereals had the major share. Various contagious diseases were more prevalent in the CL community. Social participation was low in all the three groups with highest participation in EM group. Frequency of use of different foodstuffs revealed that cereals, pulses, other vegetables, milk and milk products, fats and oils, sugar and spices and condiments were the most frequently used items in all the three groups. Advance meal planning was highest in the EM group. In majority of the families there was equality in food distribution. Majority of mothers worked between 8 to 10 hours a day for more than 21 days per month. Financial constraint was the major reason for opting to work Most of the working mothers were satisfied with their jobs. There was a significant difference between the three groups with respect to the time spent for household, child care and personal activities. Majority of children had desirable birth weight with complete immunisation status. Nutritional status revealed that majority of the children were malnourished as classified according to Gomez et al. (1956), Rao and Singh (1970) and Waterlow (1972). Dietary profile revealed that the intake of all foods except flesh foods was inadequate. Intake of proteins met RDA while intake of other nutrients was inadequate. Clinical symptoms were found in all three groups. The EM group scored highest in knowledge, attitude and practice test. The results revealed that maternal employment had no positive or negative impact on the nutritional status of the preschool children.
Open Access
Nutritional status and intelligence of pre-school beneficiaries of ICDS and non-beneficiaries of Thrissur district
(Department of Home Science, College of Horticulture, Vellanikkara, 1998) Merly Mariam Mathen; KAU; Norma Xavier, C
A study on the nutritional status and intelligence of the pre-school leDS beneficiaries and non-beneficiaries in Thrissur district was carried out among 80 lCDS beneficiaries and 70 non lCDS pre-school children. The results of the study indicated that majority of the families in both the groups were Hindus and in the experimental group majority belonged to joint families while majority of the families in the control group were of nuclear type. Majority of the parents were educated and were engaged as agricultural labourers earning Rs.IOOl-2500/-. Food consumption and dietary pattern revealed that rice was the staple food and the most frequently used food items were cereals, pulses, other vegetables, milk and milk products, fish, nuts and oilseeds, spices and condiments and sugar and jaggery. Mortality and morbidity pattern was found to be very low among all the children and majorities were completely immunised in the Icns group than the non leDS group. Behavioural problems were found to be less among the leDS beneficiaries and in the intellectual performance majority of the lCDS beneficiaries belonged to the average group. The lCDS beneficiaries considered their supplementary food nutritious, sufficient and relishable. The Corn Soya Blend (CSB) was mainly served in the form of uppuma at the A Wc. Dietary profile of pre-school children revealed that the food intake was far below the RDA level for both the groups and the nutrient intake of the lens group met the RDA level and was found to be significantly better than the non lens groups when statistically analysed. Prevalence of malnutrition as assessed by anthropometric measurements revealed that there was no incidence of severe grades of malnutrition among the pre-school children of both the lens• and non lens group while the percentage of normal children being higher in the lens group. Majority of the children in the experimental group had average IQ and IQ of the lens beneficiaries was found to be significantly better than their non lens counterparts. Both the lens and the non lens groups were statistically analysed to find out any correlation between nutritional status and intelligence and no correlation was found. When both the group were discussed as a single group and analysed 62.1 per cent and 18.4 per cent variation in IQ was explained by the nutrient intake (calorie, protein, iron and carotene) and anthropometric measurements respectively. The study shows a relationship between the nutritional status and intelligence among the lens beneficiaries.
Open Access
Storage efficiency of zero energy cool chamber under local conditions
(Department of Home Science, College of Agriculture, Vellayani, 1998) Anjana V; KAU; Soffie Cheriyan
The storage efficiency of zero energy cool chamber under local conditions was assessed by studying the physical, physiological, chemical and microbial changes on storage and shelf life of five vegetables viz. amaranthus, bhindi, bittergourd, brinjal and snakegourd. Storage system namely walk-in-cooler, zero energy cool chamber, sprinkling water, covering with leaves and open storage were experimented with vegetables from two sources viz. Instructional Farm (research station) and local farm at two seasons. The results obtained on physical quality changes of vegetables such as appearance, colour and texture due to storage revealed lesser rate of changes in these physical parameters with vegetables stored under walk – in –cooler followed by zero energy cool chamber compared to storage by other common methods namely sprinkling water, covering with leaves and open basket storage. Among the low cost methods of storage zero energy cool chamber was found to be most effective and its efficiency was found at almost comparable to the refrigerated and high cost oriented method walk-in –cooler in preserving the freshness of vegetables. The physiological loss in weight was found to be minimum in vegetables stored in walk- in –cooler. Use of zero energy cool chamber was significantly effective in checking weight loss during storage. The percentage loss in weight of vegetables was high in the other three methods particularly the open storage. The chemical factors assessed include moisture, total mineral, fibre and ascorbic acid content of fresh as well as stored samples. The results gave higher moisture, total mineral and ascorbic acid retention in walk-in-cooler stored vegetables followed by that of zero energy cool chamber. The efficiency of zero energy cool chamber was found to be much higher compared to the remaining three low cost and simple storage methods. Increase in fibre content was minimum in walk- in –cooler and cool chamber. Higher concentration of fibre was noticed in sprinkling water method, covering with leaf and open storage. Thus it can be clearly stated that next to walk-in-cooler zero energy cool chamber efficient to check the changes occurring in all the chemical parameter on storage. Inspite of increased relative humidity inside the chamber there was no microbial spoilage observed in vegetables stored under zero energy cool chamber during the study period. Fungal attack was noticed in water sprinkled vegetables. Shelf life duration of vegetables was considerably more in zero energy cool chamber as against lesser days in atmospheric temperature storage. Thus the possibility to extend the storage days of vegetables by adopting the zero energy cool chamber method is clearly indicated. The maximum and minimum temperature inside the chamber was much below the ambient conditions. The relative humidity inside the chamber was higher than atmospheric humidity. It was also observed that the seasonal fluctuation in temperature and relative humidity was very narrow in respect to fluctuation observed in the atmosphere during the two seasons, promising a fairly steady storage effect. Popularisation of zero energy cool chamber as a low cost storage device was carried out among selected vegetable growers of the locality through a one day education programme including demonstration. An evaluation conducted revealed that the local farmers also were totally unaware of low cost storage techniques to reduce post – harvest lossess were able to learn scientific aspects of many of the low cost storage methods including use of zero energy cool chamber. Practical and theoretical informations regarding the construction and operation of the storage device were well grasped by the participants. Their responses in general was very encouraging and most of them have evinced a keen interest in collecting more information. The views of the respondents enlightened that they are highly supportive of the effectiveness of zero energy cool chamber eventhough few respondents felt that this operation and maintenance procedure in time consuming. In our country commercial cold storage are yet to make as an aid in large scale preservation of perishables because of heavy costs incurred . Thus the importance of a low cost cooking technology for horticultural crop meeting the requirements of rural conditions for prolonging the shelf- life of fresh produce is keenly felt. The investigation threw light on the efficiency of zero energy cool chamber as a low cost technology for short term storage of vegetables that is highly feasible under the climatic conditions of Kerala. The local vegetable growers expressed their interest in using this simple low cost method as a result of popularization of the device among them.
Open Access
Nutritive value and organoleptic evaluation of thamara venda genotypes (Abelmorchus caillei)
(Department of Home Science, College of Horticulture, Vellanikkara, 1998) Sona Thampy, K; KAU; Indira, V
The study on "Nutritive value and organoleptic evaluation of Thamara venda (Abelmoschus caillei) genotypes" was an assessment of the chemical composition and acceptability of Thamara venda genotypes in comparison with the okra variety, Pusa Sawani, at three different maturity levels i.e. 5th, 8th and 11 th days after flowering. It has been found in the study that the twenty genotypes of A. caillei differed very much in their chemical composition. In the case of fat, iron, vitamin C and mucilage, the mean values of the control variety were lower than the lowest obtained for A. caillei genotypes. Pusa Sawani was found to have a lower disposition in the case of total carbohydrates, starch and calcium contents in comparison with the Thamara venda genotypes. The mean moisture,• protein and phosphorus contents of Pusa Sawani were found to be in comparison with those of Thamara vend a genotypes. But in crude fibre content, Pusa Sawani outweighed the Thamara vend a genotypes. Statistically, it had been found that there was no concordance between the different genotypes of A. caillei in the case of different chemicl constituents. The present study also implicated significant decreases in moisture, protein, fat, calcium, phosphorus, iron and ascorbic acid contents of the pods as the days after flowering increased in both the Thamara venda genotypes and in Pusa Sawani. Total carbohydrate, starch, crude fibre and mucilage contents showed significant increases with increasing age in both the Thamara venda genotypes and in Pusa Sawani. Studies on the acceptability levels revealed that the Thamara vend a genotypes generally had higher acceptability than Pusa Sawani. The acceptability was also found to decrease as the pods increased in maturity.
Open Access
Nutritive value and acceptability of winged bean genotypes
(Department of Home Science, College of Horticulture, Vellanikkara, 1998) Anju, M Neeliyara; KAU; Indira, V
Winged bean (Psophocarpus tetragonolobus L.), though relatively unknown is a multipurpose legume which appears to meet many dietary needs of our country and will be of immense help in reducing protein calorie malnutrition. The present study was undertaken to estimate the nutritional composition and acceptability of the edible parts like leaves, flowers, immature pods and dry seeds of . the five selected winged beans genotypes. The different edible portions of winged bean were analysed for moisture, protein, starch, fat, fibre, energy, calcium, iron and vitamin C. The protein, starch, fat and energy contents of the seeds were found to be high when compared to the other edible parts. The seeds of winged bean can be said to be a rich source of protein, fat and energy. The leaves and flowers were found to be rich in minerals like calcium and iron while all the different edible parts were fair sources of vitamin C. The nutrient content of most of the edible parts varied significantly among the different genotypes selected for the study. The antinutritional factor tannin, present in the seeds was analysed before and after cooking. On cooking, the tannin content of the seeds was found to decrease considerably. The acceptability tests were carried out on the different edible parts. The different characters like colour, doneness, texture, flavour and taste were evaluated. Results showed that all the edible parts of winged bean were highly acceptable. There was no significant variation in the acceptability of the edible parts between the different genotypes.

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