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ThesisItem Open Access Suitability of read palm oil and its blends for culinary purposes(Department of Home Science, College of Agriculture, Vellayani, 2001) Smitha, Sreekumar; KAU; Soffie, CherianThe study entitled' "Suitability of RPO and its blends for culinary purposes" is a comprehensive study carried out with an objective to formulate blends of red palm oil with other oils/fats and to evaluate a culinary performance of RPO and blends in selective preparation. The study also envisages the physico-chemical and organoleptic changes during storage of RPO and blends. A shop survey was conducted in Thiruvananthapuram district to identify the popular cooking oils/fat. Maintaining the PIS ratio between 0.8-1, ten blends were formulated using RPO and popular culinary oils. These blends were subjected to hedonic rating to select five blends that indicated higher acceptability. The oil samples thus selected for the study were RPO and sunflower oil blend (60:40), RPO and sesame oil blend (40:60), RPO and groundnut oil blend (30:70), RPO-safflower oil and coconut oil blend (60:35:5), RPO-sunflower oil and coconut oil blend (50:45:5) and RPO alone. Physico-chemical characteristics' of fresh oil (RPO and blends) viz., specific gravity, smoke point, moisture content, iodine value, saponification value and p-carotene were ascertained. Specific gravity was lowest in RPO- safflower oil and coconut oil blend and highest smoke point was observed in RPO-sunflower oil and coconut oil blend. Moisture content was lowest in RPO and groundnut oil blend. Meanwhile RPO was found to be the richest in ~ carotene. Storage studies to assess the change in physico-chemical parameters and organoleptic qualities of RPO and blends were taken up for a period of lIb three months. The physico-chemical analysis were conducted fortnightly for three months. During storage, specific gravity remained almost steady whereas smoke point decreased. Moisture content of the oil samples showed a visible I increase while a fluctuation was noted in the iodine value and saponification value with stored oil samples. ~ carotene content was found to decrease during storage. Study on cooking qualities of RPO and blends were conducted by preparing three products viz., cake, potato patties and tapioca chips. Monthly evaluation of products prepared using the stored RPO and blends revealed that cakes and potato patties, made using stored RPO and sunflower oil blend was found to be .the most preferred. Tapioca chips fried in stored RPO was proved to be the most acceptable. Results also revealed that products prepared using stored oil samples were found to have better acceptability than those with fresh samples. Results of the study indicated that RPO and its blends are acceptable for different food uses and it is. feasible to promote its consumption in domestic kitchen as well as in the industry. Present trials also evidenced that these oils are best as frying fats especially shallow frying. Among the different oil. samples studied, RPO and sunflower oil blend was found to be the most appropriate, followed by RPO, for culinary purposes.ThesisItem Open Access Influence of Television on the Food Purchase Behaviour of Urban Women Homemakers in Thiruvananthapuram(Department of Home Science, College of Agriculture, Vellayani, 2002) Thara, C M; KAU; Suma, DivakarThe study entitled "Influence of Television on the food purchase behaviour of urban women homemakers in Thiruvananthapuram" was conducted to assess the influence of television viewing behaviour and related socio-economic variables on purchase of advertised foods. Two hundred homemakers residing In Thiruvananthapuram Corporation area were selected as the sample. The dependent variables selected for the study include total monthly food expenditure on advertised foods, expenditure pattern of advertised foods with respect to frequency of purchase and reasons for preferring these advertised foods. The independent variables for the study i ncl ude the socio-economic variables and TV viewing behaviour of nutrition programmes viz.; cookery lessons, advertisements and nutrition awareness programmes. The socio-economic characteristics revealed that most of the respondents belonged to the age group of 31-55 years. Educational status of the respondents were found to be high; many of them were graduates. But more than half ofthem were unemployed housewives. The monthly income of the families ranged in between Rs. 5000 to 15000. Many of the respondents belonged to nuclear families. Medi um level of innovation proneness, economic motivation and adoption leadership were observed in majority of the respondents. Cookery lessons were seen to hold the interest of the viewers even if they were only occasional viewers. The urban respondents were seen to be critical in viewing advertisements. utrition awareness programmes Cookery lessons were valued for their utility, while advertisements for favourableness and nutrition awareness programme for both interest and favourableness. or Education and income A the respondents showed posi ti ve and significant relationship with food expenditure pattern. TV viewing frequency of advertisements had positive and significant correlation with the purchase of dairy products, biscuits, chocolates, chips and toffees.ThesisItem Open Access Impact of nutrition education on mushroom consumption(Department of Home Science, College of Agriculture,Vellayani, 2001) Mary John, Cicil; Rajani, MThe study entitled 'Impact of nutrition education on mushroom consumption' was carried out to generate awareness about the benefits of mushroom consumption through popularisation of standardised recipes and to assess the impact of imparted knowledge on consumption of the same. The assessment of socio-economic characteristics, dietary variables and knowledge on mushroom cultivation were done on the selected sample of ISO respondents (50 members each from three resident associations namely AIthara resident association at Vellayambalam, Chattambi Swami Nagar resident association at Edappazhanji and Sastri Nagar resident association at Karamana) In Thiruvananthapuram city inorder to impart education programme for promoting mushroom consumption. After the conduct of education programme; acceptance and preference scores of six demonstrated mushroom recipes, gain in knowledge on the benefits of mushroom consumption and extent of adoption after a gap of one month period were done on sub sample (25 each from the three resident associations) who had I . J' participated in the education programmes. The findings of the socio-economic survey done revealed that all the , ) respondents were females and majority belonged to middle-aged population. , Though most of them had sound education, many were unemployed and had not participated in any nutrition education classes. Majority of the families surveyed were Hindus belonging to forward , . . , ' - .• - > , I 'f : caste. The families'. were. mainly nuclear type" having! a' htgIler percentage of adult members and female members. Monthly income of most families ranged between Rs. 3000 to 9000. A vast majority of respondents were vegetarians without much health problems while a few percentage had to reduce the intake of tubers, pulses, fats, oils, sugar, and jaggery due to diseases like flatulence, hypertension, coronary heart diseases and diabetes. Though a higher concentration of respondents avoid their favourite foods due to high cost, they all liked to try new cuisines. Majority had no idea about consumptional values of mushrooms. While 42 per cent had good opinion on mushroom consumption. Out of 150 respondents 48 percent had never tasted mushroom. Highly preferred food groups among respondents were found to be cereals and leafy vegetables while meat, fish, egg and mushrooms were least preferred as majority were vegetarians. All other food groups were moderately preferred by them. Assessment of the respondent's mean food intake by weighment method showed that the diets of respondents did not meet RDA for all foods : ! '\ ; , except cereals, roots and tubers 'and sugar' and jaggery. Mean protein intake assessed revealed that most respondents were deficient in protein than suggested by ICMR (1999). It was also observed from the present study that majority of respondents did not know the technical know-how of mushroom cultivation. Standardised recipes of six mushroom products like mushroom soup, , t mushroom omeletter-mushroornicutlet, mushroom H~~il~~ushroom pakora and li/l 4-2 j 1 e mushroom pickle were demonstrated and acceptance and preference score for these recipes were assessed by the respondents. In the case of acceptance scores with regard to organoleptic qualities, mushroom pickle was scored highly acceptable and mushroom omelette was the least accepted one. Considering the preference of respondents, mushroom tikki was extremely liked while mushroom omelette was scored minimum preference. Two lecture classes on cultivational, nutritional and therapeutic values of mushroom were conducted by using appropriate visual aids like poster, flip chart, pamphlet and folder. Cooking demonstration on the preparation of mushroom recipes and method demonstration on the technology of mushroom cultivation were also carried out. Pre-test conducted on the respondents about the use of mushroom showed that majority of respondents had moderate knowledge about mushroom use. Assessment of post-knowledge score of respondents after the education programme showed that hundred per cent of respondents reached the maximum score which inturn indicates the impact of education classes on the respondents. Assessment of extent of adoption after one month of education programme revealed that majority of respondents were consuming mushroom weekly. With regard to the spawned bed supplied, majority considered it as highly motivating and got medium yield (582.45 to 835.14 g of mushroom) from the bed. It is rather surprising to note that about 93 per cent of respondents purchased spawn after their first trial during the education programme and succeeded in growing j' mushroom. All the respondents showed great desire for buying spawned beds if I available as it provides with less work and more yield .t~an self-made beds; , \, .'1 . . ,: j • i: i ~ :~A;: i ' thereby increasing the consumpton of mushrcorns. ._ ..ThesisItem Open Access Glycemic response to selected rice- pulse combinations in diabetics(Department of Home Science, College of Agriculture,Vellayani, 2001) Suni, K; KAU; Mary Ukkuru, PA study was conducted to assess the glycemic response of various rice- pulse combination served as breakfast to twenty (non-insulin dependent diabetes mellitus) NIDDM subjects. The selected subjects were adult males in the age group of 40 to 51 years, having a fasting blood sugar level of 140 mg/dl to 200 mg/dl at 2 hour after the consumption of food and who were using only oral hypoglycemic agents. Personal characteristics of the selected subjects revealed that majority were in the age group of 46-51 years, of which 60 per cent belonged to urban population. 35 per cent respondents were found to adopt small family norms. The economic status of the subjects showed, half of the subjects had a family monthly income ranging from Rs. 1000 to 5000. The anthropometric measurements of the subjects assessed indicated that 15 per cent respondents were found to obese and 40 per cent depicted hereditary predisposition in the disease occurrence. Majority of the families were found to have more than one member as diabetic. All of them depend on sulphonyl urea and biguanides or a combination of these two drugs as oral hypoglycemic agents. An Oral Glucose Tolerance test was conducted among the respondents indicated that a fasting blood sugar level ranged between 143 to 184 mg Idl with a mean blood sugar level of 158.3 mg/dl. Five experimental breakfast preparations were administered to the subjects understudy which supplied 75g carbohydrate in the form of staple foods such as rice along with green gram/ bengalgraml blackgram/ redgram and soyabean. Impact of experimental breakfast on plasma glucose response was studied in detail. The breakfast preparation consisting rice + green gram served as Kanji and green gram poriyal showed the highest mean glucose value of 291.21 mg/dl in the first half an hour. While during the second half an hour, rice + bengal gram combination served as puttu and bengal gram curry had the highest mean glucose value of 358.26 mg/dl. The combination of rice with blackgram showed the highest mean plasma glucose value (392.19 mg/dl) at one and half an hour compared to other combinations and this combination depicted the low peak rise over the fasting level. Combination of rice + blackgram + redgram which was served as iddli and dhal curry depicted the least glucose value throughout the different time intervals. Among the five experimental breakfast items majority of the subjects reached the peak at 1 ~ hour post prandially or more accurately 81.79 minutes for rice + greengram, 89.17 minutes for rice + bengalgram, 98.39 minutes for rice + bengalgram, 98.8 minutes for rice+ blackgram + red gram and 106.28 minutes for rice + soyabean. From the results the area under 2 hour glucose stimulation curve, it was found that rice + blackgram + red gram combination had the least area under the curve while the rice + soyabean had the highest area under the curve. Glycemic Index of test meals computed based on area under curve indicated that rice + blackgram + redgram combination depicted the lowest glycemic response (0.81) indicating this combination was ideal for diabetics- followed by rice + blackgram (1.09) while the maximum glycernic response was depicted by rice + soya bean combination (1.125).ThesisItem Open Access Developing Blended Preserved Products Based on Sweet Potato(Department of Home Science, College of Agriculture,Vellayani, 2002) Roopa G K; KAU; Chellammal SA study on 'Developing blended preserved products based on sweet potato' was conducted with the major objective to develop value added preserved products based on sweet potato and to transfer the technology to self help groups. The study comprised of selection of tubers, selection of products, selection of blends, standardization of blended and plain sweet potato products, formulation of recipes for the products, assessing chemical, organoleptic and shelf life qualities of the products and finally transferring the developed technology to self help groups. Three preserved products, viz., leather, jam and wine were prepared using two varieties of sweet potato, viz., Kanjanghad and Sri Bhadra in plain forms and also in combination with mango and pineapple in three different proportions. The chemical composition of developed products with reference to pH, acidity, TSS, reducing sugar and total sugar were determined through suitable laboratory techniques. An' acceptable balancing of the various chemical constituents were seen in the products. The developed products, when studied for FPO requirements were found to satisfy the quality standards. Cost benefit analysis of the products was also favourable with low production expense and so low cost of the product. Organoleptic qualities of the developed preserved products were assessed by a judging panel. The parameters tested were appearance, colour, flavour, 2 taste, texture, consistency and clarity. The analysis revealed that both the plain and blended products got acceptable scores. The results of consumer acceptability was also satisfactory as it indicates that the sweet potato mango blends were more acceptable for leather while for - jam and leather, combination of sweet potato with pineapple was more accepted. A preference test of the developed products was conducted among members of self-help groups where the rating was high for jam and leather and wine was less preferred. The shelf life assessment of the developed products showed satisfactory results. The evaluation of chemical parameters showed only small variation in most of the chemical constituents was there for leather and jam. While for wine, an enhancement in chemical balance was observed as the storage period proceeded. Tangible changes were noted for the sensory qualities of leather and jam during storage. Storing was found to improve the sensory qualities of wine. The assessment of microbial quality revealed that the products were microbially safe. Evaluation of rate technology adoption, after transferring the technology to self help groups, reveled satisfactory results.ThesisItem Open Access Quality evaluation of kernels of different cashew varieties(Department of Home Science, College of Horticulture,Vellanikkara, 2001) Vandana, V; KAU; Indira, VThe study on "Quality evaluation of kernels of different cashew varieties" was conducted to evaluate the physical characters, nutritional composition and processing characters of twenty three cashew varieties available and maintained at Cashew Research Station, Madakkathara. The physical characters evaluated were weight, length, breadth and thickness. The highest weight, length, breadth and thickness were observed m H-1600, M-33/3, Priyanka and H 2/15 respectively .. The nutrients analysed were moisture, protein, fat, carbohydrate, sugar, amino acid, fatty acid, calcium, iron and phosphorus. They were estimated before and after processing. The sugar content before processing, fatty acid content before and after processing and iron content after processing were highest in Sulabha whereas H-1600 had the highest mean value for sugar and fat contents after processing. The highest protein and amino acid contents before and after processing was observed in H-2/16. Dharasree had the highest mean value for fat content before processing and calcium after processing. Highest calcium content before and after processing was found to be in Madakkathara-2 and Dharasree respectively. Carbohydrate content was found to be highest in Anakkayam and lowest in Madakkathara-l before and after processing. Phosphorus and Iron contents before processing was found to be highest in Tree No. 40 and Madakkathara-l respectively .. There was significant variation between varieties with respect to all nutrients except phosphorus. The difference in nutrients before and after processing was not significant except in the case of calcium. After processing cashew nuts were analysed for characters such as kernel weight, shelling percentage, percentage yield of whole kernels and kernel count. Madakkathara-l and Madakkathara-2 had got the highest values for shelling percentage and percentage yield of whole kernels. Highest kernel weight was observed in Priyanka. The difference in processing characters of different varieties was found to be significant statistically. Based on the physical characters cashewnuts were divided into three clusters. Cluster I had eleven members which were Anakkayam, Madakkathara-2, Priyanka, Sulabha, Dharasree, H-2116, Tree No.40, VTH 30/4, VTH 59/2. M-33/3, M-44/3. Cluster IT contained Kanaka, Dhana, H-1600, H-2115 and Hybrid 4/5. Madakkathara-l , Amrutha, H-1610, Tree No.129, Vengurla-2, Vengurla-4 and M-26/2 constituted cluster Ill. Priyanka was found to be the best variety with respect to physical characters. Based on the nutritional composition cashew kernels were divided into four clusters. Cluster I had seven members which were Amrutha, Dhana, H-21I 6, Tree No.129, Tree No.40, M-44/3 and M-26/2. Dharasree H-1600 and M-33/3 were included in cluster IT. Cluster ITl contained An akkayam , Madakkathara-l , Sulabha, H-2115, VTH-30/4, VTH-59/2 and Hybrid-4/5. Madakkathara-2, Kanaka, Priyanka, H-1610, Vengurla-2 and Vengurla-4 constituted cluster IV. Based on the nutritional characters Sulabha was found to be the best variety. Based on the processing characters cashew nuts were grouped into III clusters. Cluster I contained 7 varieties namely Dhana, Amrutha, Sulabha, H-2I16, Tree NoAO, VTH 30/4 and M-26/2. Anakkayam, Madakkathara-l , Kanaka, Priyanka, Dharasree, H-1600, H-2115, Tree NO. 129, Hybrid 4/5, M-33/3 and M-44/3 constituted cluster IT and Madakkathara-Z, H-1610, VTH-30/4, Vengurla-2 and Vengurla-4 constituted cluster lll. Among the varieties Madakkathara-l was found to be the best with respect to processing characters. Priyanka with best physical characters and with nutritional composition almost similar to Sulabha and processing characters similar to Madakkathara-l can be considered as the best variety with respect to all characters.ThesisItem Open Access Nutritional profile and endurance capacity of adolescent girls(Department of Home Science, College of Horticulture,Vellanikkara, 2001) Seeja Thomachan, Panjikkaran; KAU; Usha, VThe present study 'Nutritional profile and endurance capacity of adolescent girls' was conducted among 150 adolescent girls of 13-15 years of age. Information regarding the socio-economic conditions of the families indicated that majority of the families were Hindus. Nuclear families with satisfactory housing conditions and living facilities were the striking features observed. Majority of the family heads were labourers and earned Rs.l 000 to 4000 per month. Food consumption survey revealed that rice was the staple food and all of them were habitual non-vegetarians. The prevalence of current malnutrition of various grades was found to be more among adolescent girls indicated by their weight for age. The most common nutritional deficiency disease observed among adolescent girls was anaemia. More than 50 per cent of adolescent girls had lower levels of haemoglobin. Consumption of cereals, green leafy vegetables, other vegetables, roots and tubers, fruits, milk and milk products, fats and oils, meat, fish and egg and sugar and jaggery were lower than the RDA. In case of nutrient intake only energy level was found to be adequate. None of the adolescent girls had good or excellent endurance capacity. Body weight is an important factor contributing to physical work capacity and high average endurance capacity was observed among majority of girls with normal weight for age. Other contributing factors observed for low endurance capacity was their low haemoglobin levels and low nutrient intakes. In spite of their low nutritional status and nutrient intake, their habitual physical activities have a positive effect on their endurance capacity.ThesisItem Open Access Acceptability and nutritional evaluation of hyacinth bean genotypes (Lablab purpureaus (L.) Sweet)(Department of Home Science, College of Horticulture, Vellanikkara, 2002) Vanisree Kathi; KAU; Usha, VHyacinth bean [Dolichos lablab purpureus CL.) Sweet] in India represents a wide range of variability especially the legumes and it is a major source of protein in the dietary in southern India. Systematic study on the nutritive value and acceptability of the hyacinth bean genotypes has not been evaluated in our state. Hence the present study on the nutritional evaluation and acceptability of hyacinth bean genotypes was taken to identify genotypes with high nutritional qualities and suitability as a vegetable in order to achieve a major break through in the genetic improvement of lablab. The pods at vegetable maturity were analyzed for moisture, fibre, protein, starch, vitamin C, ~-carotene, iron, calcium, potassium and phosphorus. Nutritionally the genotype DL-48 had the maximum score. The nutrient content of the pods varied significantly among the different genotypes selected for the study. In the acceptability study different characters like colour, doneness, texture, flavour and taste were evaluated. The genotype DL-50 and DL-40 got the highest rank for acceptability. Yield wise DL-40 ranked first. The varietal improvement of DL-40 with the objective of improving it's nutritional qualities should be given emphasis in the genetic improvement of lablab with respect to nutritional and organoleptic qualities as well as the yield.ThesisItem Open Access Quality evaluation of Indian gooseberry (Emblica officinalis Gaertn.) products(Department of Home Science, College of Horticulture, Vellanikkara, 2002) Saima, N S; KAU; Usha, VThe study on "Quality evaluation of Indian gooseberry (Emblica officinalis Gaertn.) products" was undertaken to evaluate the different Indian gooseberry products for their acceptability, chemical composition and storage stability. Six best accepted Indian gooseberry products viz., tutifruiti, preserve, salad, samosa, jelly and candy were selected from a total of eighteen Indian gooseberry products by conducting a preliminary acceptability study using score card in 120 individuals . • The fresh, sugar treated and salt treated Indian gooseberry and the selected products were analysed forchemical constituents like moisture, vitamin C, tannin, sugar, fibre and iron and found that the salt treated gooseberry had a lower vitamin C, retention when compared to the sugar treated gooseberry. Among the products, the maximum vitamin C was observed in salad and the least in samosa. The maximum moisture and fibre content was observed in salad, sugar content in jelly, tannin content in candy and iron content in preserve. The yield and cost ratio of the selected products was computed. Based on the ratio candy was found to be the most economical product. Among the six Indian gooseberry products selected for the storage study, two products viz., samosa and salad were found to be highly perishable and were deleted from the detailed storage study. The remaining four products viz., candy, preserve, tutifruiti and jelly were stored under ambient and refrigerated conditions in glass bottle, polypropylene bottle and polypropylene bag for a period of six months and their chemical constituents, organoleptic qualities and microbial load were analysed at monthly intervals. The chemical constituents viz., moisture, vitamin C, tannin, sugar, fibre and iron were analysed. All the chemical constituents were found to reduce with the storage period except sugar which showed an increase with the storage period. All the products were found to retain better vitamin C when stored under refrigerated condition. Compared to the products stored in ambient condition the refrigerated products were found to contain higher tannin and lower fibre content. No significant variation in iron retention was t>bserved with storage condition. Refrigerated storage condition was found to be ideal for better retention of nutrients. With regard to packaging systems all the products exhibited higher vitamin C retention when stored in glass bottle and the least when stored in polypropylene bag. Sugar, fibre and iron content of the products were also found to be more when stored in glass bottle when compared to the products stored in , polypropylene bag. Thus glass bottle was found to be the ideal packaging system compared to polypropylene bottle and polypropylene bag with regard to chemical constituents. The organoleptic quality attributes VIZ., appearance, colour, flavour, texture and taste were evaluated in all the products stored under ambient and refrigerated condition in glass bottle, polypropylene bottle and polypropylene bag at monthly intervals for a period of six months. The evaluation revealed that with regard to all the quality criteria analysed the preserve and tutifruiti were best accepted by the 6th month under both storage condition. The ideal storage period for candy and jelly under both ambient and refrigerated condition was for three months. With regard to the quality parameters like the appearance, colour, flavour and taste all the products exhibited the maximum acceptability when stored in glass bottle and the least acceptability was for the products in polypropylene bag except for texture. Thus the glass bottle was found to be the ideal packaging system for Indian gooseberry products in terms of organoleptic qualities also. The results of the above study revealed that compared to other processed fruit products Indian gooseberry products have better nutritive value. It The products were found to retain a significant amount of vitamin C even after storage. The maximum retention of vitamin C was found in candy (38%) stored in glass bottle under refrigerated condition. The glass bottle storage was found to be ideal for higher retention of chemical constituents and for best acceptability. The study highlighted the significance of processed amla products as a solution for the increased consumer demand for nutritious, delicately flavoured and economical fruit products all throughout the year.