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Open Access
Nutritional status of women engaged in the coir industry
(Department of Home Science, College of Agriculture, Vellayani, 1996) Lovely, Ranganath; KAU; Vimalakumari, N K
The study entitled Nutritional status of women engaged in the coir industry was carried out of assess the nutritional status of women engaged in the spinning of coir yarn and to find out its influence on the work output, which in turn could affect their socio economic status. For the evaluation of nutritional status, the study was conducted in two levels – on a macro sample of 200 coir workers and on a microsample of 40 women coir workers. Details of the socio economic survey showed that the majority of families were small nuclear type, headed by male members following Hinduism. The main occupation of the community was coir work and in all the families at least one woman was employed in a coir cooperative society in the vicinity. Many of the families had a monthly income that ranged between Rs.1000 to 2000. Lack of permanent and full time employment, high cost of living , inability to educate their children, problems related to economic burdens imposed by repayment of loans and medical expenses, lack of housing facilities and absence of male earning members in the family were the important economic problems, in the order of priority, as felt by the families, which have led them to a life of miserable existence. Their poor socio-economic background is reflected the fact that the physical amentities available to the coir worker’s household left much to be desired. All the families were found to be poverty stricken when the Rural Quality of life Index (RQLI) was calculated. The families suffered from household food insecurity that their diets were ill balanced and were deficient with respect to pulses, egg, meat, green leafy vegetables and fruits. The poverty and poor food intake by the families were reflected in the socio economic characteristics and low nutritional status of the women coir workers though they were wage earners. The poor nutritional status is reflected in their poor stature which was suggestive of low food intake and dual responsibilities of the household as well as of the work site. Apart from this the dietary inadequacy was reflected in wide prevalence of anaemia among 85.00 per cent of the respondents, from the microsample, which was found to influence their work output. The work output and nutritional status which are interrelated seemed to be further influenced by the poor working conditions, absence of physical amenities, poor food intake insanitary conditions and consequent parasitic infections and infestations. However, it is gratifying to note that occupational disorders were not prevalent to an extent that merits mention. The coir workers when spin the golden yarns of the economic and social fabric of the state of Kerala, the land of palms, re found to be tredding through a path of poverty and food insecurity leading them to poor nutritional and health status. This makes them a vulnerable lot needing economical social support from the rest of the population and from the Government, through a multidimensional approach, so that they may have better health and nutritional status so as to become the torch bearers of our heritage, who may boost our economy paving way to healthy descendants.
Open Access
Developing baked and confectionery products based on sweet potato
(Department of Home Science, College of Agriculture, Vellayani, 1999) Elizabeth, Augustine; KAU; Chellammal, S
A study on ‘Developing baked and confectionery products based on sweet potato' was conducted with major objective to develop value added baked and confectionery products based on sweet potato flour. The study comprised of standardisation of raw materials, product development, assessing nutritional significance, organoleptic quality studies, preference tests and shelf life studies. The five baked and five confectionery products was formulated with sweet potato flour as the basic ingredient. Three combinations were tried with different proportions of sweet potato flour. The other ingredients added to sweet potato flour were maida, egg, sugar, ghee and skimmed milk powder. The selection of best combination was based on amino acid scores chemical scores and cost benefit ratio. A combination with 50 per cent sweet potato flour and 50 per cent maida was selected as the ideal combination, since it secured higher amino acid score and chemical score. The cost of the combination was also found to be satisfactory. The nutritional composition of the food product revealed that the product contained all the nutrients in optimum quantity. The nutritional quality of the developed food products after processing with reference to calories, proteins, β carotene, calcium, phosphorous and zinc were determined through suitable laboratory techniques. ISI type tests specified to such products were administered to the developed foods and the values were comparable with ISI specification. Organoleptic studies of the developed food products was assessed by two groups of consumers viz., college students and technical experts. The parameters tested were appearance, colour, flavour, texture and taste. The analysis revealed that both the baked and confectionery products got highest scores. Baked products had a slightly higher mean score, compared to confectionary products. In the preference tests of the developed products conducted among farm women of Venganoor, Srikariyam and Kaliyoor panchayath and entrepreneurs in Thiruvananthapuram city were also showed the same result. Moisture and insect infestation were-lower in flour stored in glass and plastic containers. Effect of storage on moisture and over all acceptability were revealed that there was an increase in moisture content during the fourth week of storage period. There was an increase in moisture during storage and the difference was statistically significant. The overall acceptability was found to be decreased after storage. There was no insect infestation in the developed products during the storage period. The assessment of microbiological quality revealed that all the products were attacked by different types of microorganisms. The result of the present study suggest that new methods of processing could be introduced to add value to the crop and it is possible to develop different types of processed products based on sweet potato products which may result in increased consumption of tuber in the future and also for building up a healthy rural population.
Open Access
Dietary habits, fat consumption pattern and blood lipid profile of adults engaged in moderate activity
(Department Of Home Science, College Of Agriculture, Vellayani, 1996) Lisa Poopally, J; KAU; Vimalakumari, N K
The study entitled “Dietary habits, fat consumption pattern and blood lipid profile of adults engaged in moderate activity” is an attempt to assess the food and fat consumption pattern of selected moderately active adult males in relation to their blood lipid profile. Fifty adult male employees, between the age of 25-40 years, doing moderate activity for the past 8-10 years were selected for the study. Socio economic back ground of the families revealed that majority of them were Hindus, belonging to extended type of families. All the respondents were moderately educated, and in addition, some of them also possessed technical qualification essential for their job. The personal monthly income of the respondents were in the range of Rs.3000-4000. In addition to this, income earned by different family members, and income from agriculture also contributed to the total family income. Anthropometric measurements of the subjects revealed that the mean height and weight of the subjects were above the ideal height and weight suggested for a reference man by ICMR. Body Mass Index(BMI) of all the respondents were found to be below 25 which indicated that none were obese. Majority of the respondents were non smokers, and only a very small per cent were found to use alcohol daily. Few of the respondents also had the habit of taking exercise regularly to keep them physically fit. All the respondents were consuming two major meals from the factory canteen. The dietary survey revealed that ninety eight percent were habitual non vegetarians. The food served in the factory canteen was found to be an affluent one characterized by energy rich foods, comprising of fats and refined sugars. The consumption of pulses, leafy vegetables, other vegetables, milk and products far exceeded the RDA, where as the energy intake was 30.6 percent above RDA. The consumption of fish was found to be high among the respondents. Coconut oil was the chief used in cooking in the factory canteen as well as in 92 percent of the families. The per capita availability of oil in the house hold showed a wide variation ranging from 13.5 – 56g. The average invisible fat intake of respondents were 56g, which was higher than the average visible fat intake, of 45g/day. Compared with recommended daily allowance, higher energy intake was noticed in majority of the respondents, indicating that they are in a positive energy balance. Analysis of the lipid profile revealed that 20 percent had serum cholesterol levels above 240 mg/dl, where as LDL cholesterol level was found beyond 150 mg/dl only in 73 percent. HDL – cholesterol, which has a protective effect, was found beyond 55mg/dl only in 7 percent. All persons except one had the total cholesterol to HDL cholesterol ratio more than 5, which shows that they are at CVD risk in future. Personal habits showed a significant association with the blood lipid profile of the subjects. The non vegetarian food habits also showed a significant positive association with blood cholesterol, HDL cholesterol and LDL cholesterol. Assessment of the food and nutrient in take of the subjects showed that protein content of the diet was mainly contributed by the consumption of fish and egg, while the coconut kernel supplied the invisible fat content of the diet. A significant positive association was observed between the percent of energy supplied from invisible fat and the triglyceride and VLDL cholesterol levels. From the above findings it was revealed that the blood lipid profile in terms of total cholesterol, LDL cholesterol and the ratio between the total cholesterol to HDL cholesterol of the subject was found to be affected by food and fat consumption (especially the invisible fat) and personal habits of the respondents. All these lipid fractions and the ratio, exhibited an increasing tendency, with the existing dietary and fat consumption pattern and personal habits of the respondents, which could be indicative of a tendency for independing cardiovascular disease risk.
Open Access
Qualitative changes in cashew apple products in storage with special reference to vitamin C
(Department of Home Science, College of Agriculture, Vellayani, 1996) Sreeja, K C; KAU; Nirmala, C
The study entitled “Qualitative Changes in cashew apple products in storage with special reference to vitamin C” is a comprehensive study aimed to find out the qualitative changes that occur in cashew apple products in storage with more attention to vitamin C. Results of the study indicated that the fresh cashew apple had a vitamin C content of 263 mg/100g, total soluble solids 11.200Brix, reducing sugars 15.20 per cent, total phenol 0.34 per cent, acidity 0.18 per cent and pH of 3.10. Before storage clarified juice prepared from cashew apple had a vitamin C content of 213.06 mg/100g, total soluble solids 10.300Brix, reducing sugars 14.04 per cent, total phenol 0.31 per cent, acidity 0.14 per cent and pH 3.40. Organoleptic evaluation of clarified juice before storage received a mean scores of 3.50 for appearance, 3.80 for taste, 3.60 for flavour and 4 for astringency. For squash and jam, the parameters like taste, flavour and astringency secured the mean score for 4.00. The colour of jam recorded a mean score of 3.90 wine secural a mean score of 3.00 for appearance, 3.40 for taste, 3.15 for flavour, 3.00 for colour, 3.50 for clarity, 3.00 for strength and 4.00 for astringency. For candy taste, flavour, texture and astringency attributes revealed a mean score of 4.00 and the score for appearance was 3.35 and 3.20 for colour. It was found that Vitamin C content of different cashew apple products like clarified juice, squash, wine, jam and candy, fortnight analysis revealed that there was significant differences between the time of preparation and length of storage period. In the case of wine the vitamin C content and the time of preparation was on par with one after fifteen days. After that there was significant reduction in the vitamin C content with the increasing storage period. Monthly analysis of total soluble solids and reducing sugars in clarified juice, squash and jam was found to increase with increased storage time. But it was decreased in wine. In candy, total soluble solid was lowered during storage of six months. Total phenol content of all products showed decreasing trend. Monthly analysis of acidity of different cashew apple products like clarified juice, squash, wine and jam revealed an increasing trend. But in candy it showed a decreasing trend. pH or all products except candy were significantly lower after storage when compared to initial levels. Alcohol content of wine increase during storage. Before storage it was 8.70 per cent, while after six months of storage it was to 14.00 per cent. The rate of change of vitamin c was found to decrease as -0.41 mg/100g, -0.34 mg/100g, -0.56 mg/100g, -0.54 mg/100g and -0.53 mg/100g in clarified juice, squash, wine, jam and candy respectively. Total soluble solids in clarified juice (+0.26), squash (+0.33), and jam (+ 0.46) increased during storage, but in wine (-0.94) and candy (-0.45) it was found to decrease. A rice in Reducing sugars was found in clarified juice (+0.24 per cent) squash (+0.05 per cent) jam (+0.09 per cent) and candy (+0.11 per cent) but in wine (-0.371 per cent) it was found to decrease. The rate of change of total phenol content in clarified juice (-0.024), squash (-0.019), wine (-0.018), jam (-0.017), candy (-0.013) was found to decrease during storage of six months. pH of clarified juice, squash, wine and jam were found to decrease during storage but in candy it was found to increase. Acidity showed an increasing trend in clarified juice (+0.01), squash (+0.01), wine (+0.01) and jam (+0.02) but in candy it was found to decrease. Organoleptic evaluation of clarified juice found that the score for appearance increased over a period of six months. Taste depicted a decreasing trend, when the period of storage increased. The scores obtained during fourth, fifth and sixth months were significantly lower when compared to the initial values recorded. There was reduction in flavour during storage. For squash the scores for appearance, taste and flavour decreased over a period of six months. Appearance of wine received maximum scores in the six months of storage. Highest score for taste was obtained during the sixth month of storage. The mean scores obtained for flavour before storage was 3.15, after six months it attained a mean score of 4.00. Strength of wine also measured during storage. Appearance of jam slowly diminishing as the storage interval advance. Taste attributes, flavour and colour were also found to decline. Texture of jam showed no difference. Appearance, taste and colour of candy declined during storage. Flavour of cashew apple candy maintained the maximum level up to third month of storage. All products assessed for microbial contamination during early months of storage. All the products except candy were found to be free from contamination.
Open Access
Standardization of recipes based on rice - soya extruded product
(Department of Home Science, College of Agriculture, Vellayani, 1997) Anna, Jacob; KAU; Chellammal, S
The study on "Standardization of recipes based on rice-soya extruded product" was undertaken to formulate an extruded product 'sev', and to standardize recipes with the developed product. Rice and soya were the basic ingredients selected for the formulation of the extruded food. Maida, cassava and sweet potato flour were tried along with rice and soya. With these food ingredients twelve combinations were tried for the development of sev , protein quality, extrusion behaviour, cost and acceptibility of the twelve combinations were assessed. The combination with rice, soya and maida in the proportion 60:20:20 got the maximum overall score and this combination was selected for the development of the product, sev. The cooking characteristics such as cooking time, water density and water absorption index of the developed sev was found to be good. The type tests administered to be revealed that the product was compared with ISI specifications. The acceptability of the developed sev was ascertained with special reference to physical, organoleptic and nutritional qualities. The physical characteristics of sev was well comparable in all the parameters and shape of the sev was better than the standard one. The developed sev contained all the nutrients in optimum quantity. However there was slight decrease in the nutrient content after processing due to of loss in nutrients during processing. Fifteen recipes with sev were formulated and standardized in the laboratory such as sev Kheer, sev idli, sev upuma, sev puttu, sev sweet samosa, sev triflower, vegetable sev, sev kofta pulao, sev biriyani, sev loaf, mango sev, lime sev, sev kedgeree, sev bologness and italian sev. The organoleptic quality attributes such as appearance, colour, flavour, texture and taste of the sev was also comparable with standard one. The organoleptic qualities of the fifteen recipes were assessed and sev kheer was ranked first among them. The preference test for the recipes were conducted among college students and farm women. Majority of the recipes were scored positively by both the group. Sev kheer was rank first by both the group. From the above observptions and findings it is clear that, it is possible to develop an organoleptically and nutritionally adequate extruded food based on rice and soya, and different novel recipes could be standardised from the product, and this could also be taken as an income generating activity.
Open Access
Effect of iron and vitamin supplementation on iron profile of anemic adolescent girls
(Department of Home Science, College of Agriculture, Vellayani, 1999) Kavita, M S; KAU; Prema, L
The study entitled, "Effect of iron and vitamin supplementation on iron profile of anemic adolescent girls", was conducted to assess the magnitude of iron deficiency anemia among adolescent girls; to find out the direct and indirect effects of causative factors and to evaluate the relative effect of supplementation of iron with vitamins on the iron status of anemic adolescent females. The study was limited to Neyyattinkara, Nedumangadu and Trivandurn Taluks of Trivandrum district. Rapid assessment technique was administered to determine haemoglobin and to indentify 225 adolescent girls suffering from iron deficiency anemia (with Hb ::::;; 12g1dl). Socio economic status of the girls was determined by using a suitably structured schedule while nutritional variables responsible for the incidence of anemia were determined through assessing their mean food intake by 24 hour recall method and by ascertaining their anthropometric measurements using universally accepted techniques. Clinical examination was conducted to assess the health variables responsible for iron deficiency anemia. A metabolic experiment of two months duration was conducted to find the effect of iron and vitamin supplementation on iron profile of the moderately anemic girls. For this, the basal diet which gave RDA of nutrients was supplemented by 60 mg iron and 500 ug folic acid, 600 /-lg equivalent vitamin A, 1.2 mg equivalent vitamin B~ and ~ 40 mg equivalent vitamin C in different treatment groups either in the form of tablets 351 Supplements in the form of tablets produced highest and rapid changes in haematological and iron profile while the greatest positive changes in growth and physical endurance were observed when the supplements were given in the form of food. Hence for proper iron nutriture, iron source with high bioavailable iron is necessary along with balanced intake of other nutrients.
Open Access
Nutritional adequacy of diets in selected hostel messes
(Department of Home Science, College of Agriculture,Vellayani, 1999) Beatrice, P J; KAU; Nandini, P V
A study entitled "Nutritional adequacy of diets in selected hostel messes" was undertaken to assess the personal characteristics, dietary habits, foods expenditure pattern, frequency use of various foods,food preference, percapita availability of foods, actual food intake, nutrient intake, percapita availability of nutrient, energy intake and energy expenditure, nutritional status of the inmatesand nutritional status index of selected inmates in the hostels. The average food expenditure pattern of the inmates in the three hostels revealed that the MCLH spent more money when compared to other two hostels. On analysing the personal characteristics of inmates it was observed that the inmates of the hostel will exposed to mass media by reading newspapers, magazines and weeklies. Viewing of television programme was also found to be more popular among the inmates than listening to the radio programme. Dietary habits of inmates were assessed and revealed that the respondents were non vegetarian. Cereals, pulses, vegetables, green leafy 2 vegetables, roots and tubers, milk, fish, fats and oils, sugar and spices were found to be high frequently used foods among the inmates in the three hostels. At the same time fruit, milk and egg were less frequently used food among the inmates in the three hostels. The inmates liked • fried foods and sweet preparations. Consumption of cereals, pulses, other vegetables, roots and tubers, milk, fish and meat were above the recommended dietary allowances (R.D.A) and nutrients such as calorie, protein, calcium, retinol, thiamine, riboflavin, niacin and vitamin 'C' were comparatively higher in comparison with R.D.A. But the use of iron was less in comparison with R.D.A. Energy intake and energy expenditure of inmates were surveyed and indicated that majority of the inmates spent less energy when compared with energy intake. Weight for age and height for age of inmates were below the NCHS standards. Waist I Hip ratio of inmates were found to be normal. Mid upper arm circumference and triceps skin fold thickness of inmates in the three hostels were assessed and found that only few inmates were found to be normal. Anaemia, dental caries and thyroid enlargement were the most common clinical manifestations among the inmates in the three hostels. Normal haemoglobin level was noticed only in negligible inmates. The nutritional status index of the inmates in AGCLH were better than the inmates in other two hostels.
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
Suitability of Tunisia rock phosphate for direct application in acid rice soils of Kerala
(Department of Soil Science and Agricultural Chemistry, College of Horticulture,Vellanikara, 1997) SanthoshKumar, V C; KAU; Mariam, K A
A study was conducted at College of Horticulture during the period 1993-95 so as to assess the suitability of Tunisia rockphosphate for direct application in acid rice soils of Kerala as a source of P compared with single superphosphate (SSP) diammonium phosphate (DAP) and Mussoorie rockphosphate (MRP). In addition to above sources a control treatment (with no P fertilizer) and another treatment with SSP of the rate of 45 kg P2O5 ha-1) given twice (conventional practice) were also included. The P release from all the sources was monitored with an incubation experiment. In order to evaluate the residual effect of fertilizers two continuous pot culture experiments were undertaken using Triveni variety of rice. The acids soils of Kerala namely Kuttanad alluvium and laterites were used for the study. The soils showed variation in pH with submergence irrespective of the treatments. The different nutrients like N, K, Ca, Mg were higher in Kuttanad soil compared to laterite soil and was found to decrease with period of incubation. The available phosphorus content gradually increased with period of incubation and reached a peak .fit 60 to 90 days for water soluble phosphates and 90th to 120th day for rockphosphates. Comparing the two extractants, Mathew's triacid extracted more available P than that of Bray solution in both soil types. In general, Kuttanad alluvium recorded higher content of available nutrient as compared to laterite. The extent of fixation of P was higher in Kuttanad soil with Fe-P as dominant fraction while in laterite soil it was Al-P which was dominated. While evaluating pot culture experiment the different nutrients showed a decrease in soil and increase in uptake with the advancement of crop. Of the different soils Kuttanad alluvium registered a higher yield compared to laterite soil. It was found that TRP registered a comparable uptake of phosphorus and gave a comparable yield of grain and straw with other sources in laterite and Kuttanad alluvium. The residual effectiveness of rockphosphate was found to be higher than that of water soluble sources and TRP gave the highest. Of the two different type of soils Kuttanad soil showed a higher residual effectivenes and resulted in higher yield for 2nd crop while laterite soil registered a lower yield.

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