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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 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 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.ThesisItem Open Access Quality analysis of pokkali rice varaities/cultures(Department of Home Science, College of Agriculture, Vellayani, 2002) Kodem, Sri Bhavani; KAU; Nandini, P V (Guide)"Quality analysis of Pokkali rice varieties / cultures" was a study undertaken to determine the quality aspects of the above said rice varieties by assessing parameters like physical characteristics, cooking characteristics, nutritional composition and organoleptic qualities. The effect of parboiling on the above mentioned parameters were also studied. As far as physical characteristics was concerned highest value for thousand grain weight was recorded in variety Vytt ila-Z, and for head rice yield, CIRJ-9. Parboiling significantly increased the thousand grain weight, head rice yield, swelling capacity / seed and swelling index values, while LIB ratio decreased as a result of parboiling. When parameter, cooking characteristic, was taken into consideration, Cul-2006 and Cul-1734 were observed to record the least values for optimum cooking time and gruel loss which are generally considered as positive and desirable characters. Higher values for volume expansion was observed in Cul-2006; for water uptake, Cul-l 734 for gelatinization temperature, Vyttila-S and CIRJ-7 for elongation ratio and elongation index respectively. Parboiling had a positive influence on most of the cooking characteristics of rice varieties. Consumers prefer varieties of higher nutritional quality. Compared to other varieties, Vyttila-2 had obtained higher values for nutritional characteristics such as calorific value, amylose-amylopectin ratio. Vyttila-4 had highest starch content and lowest moisture content. CIRJ-8. had recorded highest value for protein content. The Cul-1026 was observed to have highest value for calcium content, Cul-l 734 for phosphorus and potassium content, CfRJ-9 for iron content and C1RJ-7 for sodium content respectively. Parboiling process positively influenced the nutritional composition of the rice varieties, exceptional {06 cases being starch, amylose- amylopectin ratio, phosphorus and Iron contents. Organoleptic evaluation of cooked rice, revealed that Cul-2006 scored the highest and therefore can be considered as the most. acceptable variety with respect to the given quality attributes such as colour, appearance, flavour, texture and taste. To conclude, from the discriminant function analysis, it was found that Vyttila-2 was considered best among the varieties studied, next being Cul-2006.ThesisItem Open Access Nutritional status and vitamin A profile of lacto vegetarians(Department of Home Science, College of Agriculture, Vellayani, 2002) Gayathri, V; KAU; Vimala Kumari, N KThis study entitled 'Nutritional status and vitamin A profile of lactovegetarians' was conducted among female (18-22 year old) resident college students (15 lactovegetarians and 15 omnivores) inorder to assess the nutritional status and vitamin A profile of healthy lactovegetarians in comparison with omnivores. To achieve the above goal, current dietary pattern, actual food and nutrient intake, clinical and nutritional status, serum retinol and p- carotene levels as well as the socio-personal characteristics of subjects were evaluated using standard techniques. Among the subjects, 93.33 per cent lactovegetarians and 66.67 per cent omnivores were Hindus and the rest were C ristians. All belonged to upper middle income strata. The lactovegetarians had a significantly higher income than omnivores. The dietary history of the subjects when assessed revealed that all omnivores and eight lactovegetarians had been following the same dietary pattern since childhood while the remaining had changed to vegetarianisms since 10 years or more. When the current meal pattern and actual food intake were assessed for a period of seven days through weighment it was found that the hostel diet is ill balanced and supplies inadequate amounts of pulses (65 per cent), leafy vegetables (98 per cent), fruits (65 per cent), oil (50 per cent), milk (lactovegetarians 32 per cent), meat and egg (omnivores 49 per cent). The percapita intake of protein, calcium, Iron, riboflavin, niacm and fibre by the lactovegetarian and omnivores were inadequate when compared to RDA. However the mean calorie intake of omnivores was found to be higher and adequate than that of lactovegetarians. Apart from dietary survey, the nutritional status of the subjects were further evaluated through anthropometry and clinical examination. The anthropometric measurements (height, weight, TST, MUAC and selected indices like BMI and WHR) which was taken twice with an interval of three months revealed no significant variation between the two groups. However the mean NSI of lactovegetarians was found to be higher than that of the omnivores though the difference was not statistically significant. Clinical examination indicated that the incidence of deficiency disorders in both groups were minimal though varied and 66.67 per cent of the subjects were found to be absolutely free from deficiency disorders, while no significant variation between the groups were observed. As one of the objective of the study was to compare vitamin A status of the subjects, it was seen that serum retinol A/~-carotene levels of omnivores were higher (119 .54 ug/I 00 ml) than that of lactovegetarians (101.66 ~g/ 100 ml) but the difference was not statistically significant. This slight variation could be due to increased absorption and utilisation of vitamin a from animal sources. A positive and significant correlation was observed between ~-carotene level and the age and fat intake of the subjects. However vitamin A score computed from the food intake data revealed that lactovegetarians had significantly higher score (227.27 ± 0.06) than omnivores (177.60 ± 7.51) which is due to a higher intake of vegetables and fruits by lactovegetarians. The salient finding of the study is that though the lactovegetarians had a higher income, higher vitamin A score and better NSI, there was no significant difference between the lactovegetarians and omnivores when their nutritional status as well as their vitamin A status were compared.ThesisItem Open Access Impact of spirulina (Spirulina fusiformis) food supplement on premalignant conditions in women(Department of Home Science, College of Agriculture, Vellayani, 2002) Seenia George; KAU; Soffi CherianThe study entitled 'Impact of spirulina (Spirulina fusiform is) food supplement on premalignant conditions in women' was undertaken with an objective to formulate food supplements incorporating spirulina and to assess its impact on premalignant conditions of the oral cavity of selected subjects. The study was undertaken among two fishermen communities VIZ., Puthukuruchy and Maryanad in Thiruvananthapuram district. Clinical assistance from Regional Cancer Centre aided m conducting medical camp to screen 60 fisherwomen in the age group of 40-55 years with oral precancerous symptoms who were habituated with betel quid chewing. The 60 women were divided into experimental and control groups of 30 members each. Personal profile of the respondents indicated that majority were above 50 years of age, illiterate and engaged in fish vending. Most of the families were of nuclear type and their monthly income ranged between Rs.l 000 to 3000. Dietary surveys revealed an absolutely ill balanced but uniform pattern comprising rice and fish. All the respondents were non- vegetarians and fish' was the .main non-vegetarian food in their diet. However consumption of vegetables, green leafy vegetables, pulses, egg and milk and milk products was less. The diet of the women were deficient in all the nutrients except calcium when compared to RDA. An enquiry on the personal habits revealed that all the women were tobacco chewers with 50.00 per cent chewing for more than 30 years. Majority of them chewed 5 to 9 quids a day for a duration of 5 to 10 minutes each time. Clinical examination of the oral cavity of the respondents indicated that 85.00 per cent suffered from leukoplakia and the remaining showed submucous fibrosis (SMF) as the precancerous condition. Majority of the respondents suffered from homogenous type of leukoplakia with size less than 2 cm and generalized type of SMF with an interlabial diameter (ILD) between 1 to 3 cm. Most of them complained an intolerance to spices and a few were prone to problem associated with taste perception and appetite. Nutritional status revealed that all the women were below the normal height and weight standards. Body mass Index of the women showed that 45.00 per cent suffered from energy deficiency. Among 86.70 per cent the blood haemoglobin and among 40.00 per cent the serum ~-carotene levels were below the acceptable values. For the feeding trial six spirulina based supplements incorporating one gram spray dried spirulina per portion were standardized in the laboratory. The six supplements were lemon-ginger squash, rava laddu, rice balls, bengal gram balls, coconut chutney powder and green gram chutney powder. Three highly preferred supplements (lemon-ginger squash, rava laddu and rice balls) were selected for the feeding trial of six months duration. Assessment of the impact of spirulina supplementation on the precancerous condition of the oral cavity revealed that among the 86.70 percent suffering from leukoplakia, there was complete remission among 13.40 per cent and regression: was seen in 40.00 per cent. Mean while in the control group the condition was found to aggravate. It was also noted that in the experimental group the number of subjects having ulcerated type (moderate) of leukoplakia had been reduced as they were shifted to the mild form (homogenous type). With regard to submucous fibrosis (SMF) among the 13.30 per cent cases there was regression in 10.00 per cent. Almost all the subjects in the experimental group regained their tolerance to spices which can be considered as a positive impact of feeding spirulina over a period of six months. Changes in serum ~-carotene levels of the respondents in the experimental group revealed that there was an average increase of 0.385 ug/ml after six months of supplementation. At the same time a decrease was noted in the ~-carotene level of the control women. There was an average increase of 1.17 g/dl on the haemoglobin level of the experimental group as a result of spirulina supplementation. Supplementary feeding with spirulina also indicated improvement in general appetite and taste perception among the experimental women. Nutrition and health education imparted to the experimental women revealed an excellent gain in knowledge from the post-test scores. Due to the education programme 23.30 per cent respondents stopped the habit of chewing and 56.70 per cent excluded tobacco while chewing. There oral hygiene could also be improved. Acceptable spirulina food supplements could be formulated and the present trial evidenced that these supplements imposed a positive role III reversing the precancerous symptoms of the oral cavity in fisherwomen.ThesisItem Open Access Impact of soya enriched food supplement on the nutritional status of women beneficiaries of icds(Kerala Agricultural University;Thiruvananthapuram, 2002) Nirmmala, C.; KAU; Prema, L.