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Open Access
Nutritional awareness among the participants of national nutritional anaemia prophylaxis programme
(Department of Home Science, College of Agriculture, Vellayani, 2007) Bhuvaneshwari, P; KAU; Geetha, P
Iron deficiency anaemia is a major global nutritional problem and is prevalent in 50-80 per cent of population in different parts of India. Towards reducing anaemia, the government of India (GOI) launched the National Nutritional Anaemia Prophylaxis Programme (NNAPP) in 1970.National Anaemia control and Prophylaxis Programme has been fighting the relentless struggle to control the ailment since 1970, but has not yielded much. Hence a study entitled “Nutritional awareness among the participants of NNAPP” was undertaken to elicit the existing knowledge, attitude and practice on the programme among the participants identify the lacunae and to suggest correct preventive measures among the participants and to study its impact through KAP studies. For pre test and posttest of knowledge and attitude suitably structured and pre test checklists were used. The dietary practice was assessed through food use frequency studies before and after the education programme. The regularity in the consumption of IFA tablets by the beneficiaries was studied before and after the intervention on consumption basis. The data pertaining to the socio economic and personal characteristics, health and nutritional profile and their participation in the NNAPP of the participants were ascertained with the help of a structured and pre tested interview schedule. The collected data were tabulated, analysed statistically and the results were interpreted. Majority of the selected participants (84 per cent) in the study belonged to the age group of 21-30 years. Nearly 59 per cent belonged to Hindu community. Most of the participants were from nuclear family with medium level of education, low monthly income and moderate physical amenities. Majority of the families possessed television and radio in their homes and 72 per cent of the participants were members of one or other organization. Anthropometric measurements revealed that body mass index of 50 per cent of the women beneficiaries were found to fall in the normal range, weight for height of child beneficiaries revealed that only 31 per cent were normal, 47 per cent were stunted and remaining 20 per cent of the child beneficiaries were stunted and wasted. Haemoglobin level of the beneficiaries revealed that only 17 per cent were normal.40 percent were moderately anaemic and 37 per cent had mild anaemia. However 6 per cent were found to be severely anaemic. Mean food intake of the beneficiaries revealed that the food group, which met the RDA least, was green leafy vegetables followed by fruits, milk and milk products, fats ad oils, and even sugar. Mean nutrient intake of the women beneficiaries revealed that iron, vitamin B12, vitamin C and folic acid were far below the RDA stipulated. Mean nutrient intake of the child beneficiaries indicated that energy, protein, iron, vitamin C and folic acid were below the RDA. Nutritional Status Index of the beneficiaries indicated medium and high Nutritional Status Index among 81 per cent of the beneficiaries and only 19 per cent of the beneficiaries were in the low Nutritional Status Index. Majority of the participants relied more on the anganwadi workers than the PHC staff for iron and folic acid supplements. Less than 25 per cent of the participants participated in the meetings, campaign, nutrition and health education classes consistently.52 percent of the beneficiaries never consumed the IFA tablets. Participation Index of the beneficiaries in the programme related activities of PHC revealed that 58 per cent had medium level of Participation Index. Data collected on the constraints faced by the beneficiaries revealed that irregular supply of supplements, gastro intestinal side effects, forgetfulness, blind beliefs and lack of awareness were the constraints experienced by the beneficiaries/participants. The pre test scores revealed the lack of knowledge of the participants about various aspects of anaemia and its prevalence, role of iron and dietary modification, and anaemia control progrmme objectives. The education programme of three days duration was conducted for the benefit of the participants to impart required information on the above areas. The education programme had significant effect on the gain in knowledge as well as change in attitude and extent of adoption of practices. Correlation of selected independent variables of participants on the knowledge, attitude and practice revealed that there was significant positive correlation was observed with educational status, participation index and knowledge. Significant positive correlation was observed with age, educational status and attitude. Comparison of mean scores of pre test and post test knowledge, attitude and practice revealed that education programme had significant improvement in the awareness of the participants.
Open Access
Impact of dietary counseling on the food habits of fisherfolk
(Department of Home Science, College of Agriculture, Vellayani, 2007) Ramlath, P H; KAU; Soffi, Cherian
The study entitled “Impact of dietary counseling on the food habits of fisher folk” was undertaken with an objective to evaluate the beneficial effects of dietary counseling on the food habits & health related personal habits of fisher folk. The study was carried out among fisher folk at Adimalathura in Trivandrum district. One hundred samples, both men and women in the age group of 40-50 years who were habituated with chewing, smoking and alcoholism were screened for the study. Personal profile of the fisher folk indicated that majority of the subjects were between the age of 46-50 years and all of them belonged to Christian community. Majority of the subjects were illiterate and their occupation is fishing or fish vending. 91 per cent of the families were of nuclear type and it was found that majority of the families were medium to large sized having 6 to 8 members. Majority of the subjects had monthly income ranged between 1000-1250. Most of the families were spending more than 800 rupees on food and up to 400 rupees on medicine. Details on the personal habits of the fisher folk viz. smoking, chewing and alcoholism were collected. Out of the 60 male subjects under study 33.37 per cent of them were smokers and majority of them were accustomed to this habit for more than 20 years. The frequency of smoking revealed that all of them smoke more than 15 times a day. All the subjects both males and females were regular chewers of betel quid. All the respondents used betel, tobacco, chunna and arecanut as ingredients in their chewing quid. Sixty per cent of male and 47.50 per cent of female subjects chew more than ten times a day and also the quid was allowed to remain in the mouth for more than 1½ hours. With regard to alcohol consumption 53.33 per cent of the men folk were regular users of alcohol and the majority started taking alcohol at an early age of 15 years. None of the female subjects were habituated to alcoholism. All the subjects were non-vegetarians and none of them followed a specific meal pattern. Most of the male subjects had the habit of taking food from hotels or restaurants. Frequency of use of various foods revealed that rice, coconut, fish, sugar and beverages like coffee or tea were the food items included daily in their diet. Consumption of egg, pulses, green leafy vegetables, other vegetables and fruits were either occasional or never used in their diet. Male subjects were consuming food items like egg and meat frequently since they take meals outside home. Frequency of use of foods rich in antioxidants & phytochemicals indicated that such neutraceuticals were mostly not included in the diet or occasionally used by the fisher folk. Actual food intake of the male respondents revealed that the diet was satisfactory in all the foods except green leafy vegetables, other vegetables and fruits. Their nutrient intake was also satisfactory except β-carotene when compared to RDA. Actual food intake of the female respondents revealed that their diet was inadequate in all the foods. A deficiency in all nutrients except calcium when compared to RDA was found. Anthropometric data of the subjects showed that majority of the male subjects had normal height, weight and BMI. While majority of the female subjects had poor body parameters for weight, height and BMI. Clinical examination of the fisher folk revealed that deficiency symptoms of vitamin A, vitamin B and vitamin C were observed among the subjects. Majority of the subjects showed symptoms like mottled enamel and dental caries. Clinical manifestations of leukoplakia was observed among 53.33 per cent male and 57.58 per cent female subjects symptoms like Sub Mucous Fibrosis (SMF) and oral ulcers were also present in many of the subjects. Haemoglobin level of the subjects indicated that 18.33 per cent of male and 52.50 per cent of female subjects were anaemic. Morbidity pattern of the subjects for the previous six months of study indicated that chickungunia, chicken pox, skin diseases and malaria were the diseases occurred widely among the fisher folk. The impact of dietary counseling was assessed in terms of changes in dietary habits, personal habits, personal hygiene, general health status and knowledge gain of the subjects. The frequency score of many protective food items (vegetable & fruits) and foods rich in antioxidants & phytochemicals have been increased as an effect of dietary counseling. Counseling could bring beneficial changes in certain unhealthy personal habits of fisher folk viz. smoking, chewing and alcoholism. 30 per cent of the subjects could be motivated to reduce their frequency of smoking. As an effect of counseling majority of the subjects were persuaded to exclude tobacco in their chewing quid and 31.67 per cent of male and 36.67 per cent of female subjects were made to reduce their chewing time. Oral hygiene of the subjects could also be improved. Better personal hygienic habits could be inculcated among the respondents due to counseling. The knowledge level of the fisher folk could also be improved considerably as an impact of dietary counseling.
Open Access
Quality evaluation of bamboo seed and its products
(Department of Home Science, College of Horticulture, Vellanikkara, 2010) Shabna Kunhimon; KAU; Suman, K t
The study on “Quality evaluation of bamboo seed and its products” was undertaken to evaluate the cooking, biochemical, nutritional and organoleptic qualities of bamboo seed. The study also aimed to assess the physical qualities, organoleptic qualities and keeping qualities of bamboo seed flour stored for three months. Cooking time of 70 min was taken for obtaining optimum cooked bamboo seed. The water uptake by bamboo seed while cooking was found to be 6.90 ml/g with a volume expansion ratio of 2.16. Grain elongation ratio in bamboo seed was recorded as 0.89. The amylose content in bamboo seed was found to be 34.4 percent. The gelatinisation temperature index in bamboo seed was high. A medium gel consistency of 48.20 mm was observed in bamboo seed. The moisture content in dried and milled bamboo seed was found to be 6.70 percent. Bamboo seed contains 13.78 percent protein. The fat content in bamboo seed was one percent. Starch content in bamboo seed was 62.56 percent. Reducing sugar and total sugar in bamboo seed was 0.41 and 0.99 percent respectively. Fibre content in bamboo seed was 0.92 percent. The calcium, iron and phosphorus contents of bamboo seed were 30.60 mg, 5.94 mg and 158.60 mg respectively per 100g of bamboo seed. In vitro starch digestibility of bamboo seed was found to be 50.16 percent. In vitro availability of calcium, iron and phosphorus of bamboo seed was also estimated and it was found to be 20.20, 10.72 and 20.72 percent respectively. The organoleptic qualities of bamboo seed were evaluated by preparing three products namely cooked rice, kanji and payasam. Cooked rice, kanji and payasam had mean score above 7.00 for all parameters. Among the three products, bamboo seed payasam was found to be the most acceptable product with higher mean score for all the parameters except for texture. For texture bamboo seed kanji had the maximum score. Roasted and unroasted flours prepared from bamboo seed were evaluated for various physical qualities. The bulk density of roasted flour decreased during storage whereas in unroasted flour it remained same (0.80 g/ml). Water absorption index, water solubility index and starch content decreased during three months of storage in both roasted and unroasted bamboo seed flour. Gluten was not found in both roasted and unroasted bamboo seed flour initially and at the end of storage. The evaluation of retrogradation property in bamboo seed flour revealed that the syneresis percentage increased with advancement in days of observation. However a decrease in percentage of syneresis was noted during storage in both roasted and unroasted bamboo seed flour. Products namely puttu, idiyappam and ada were prepared using roasted flour and appam, unniyappam and murukku were prepared using unroasted bamboo seed flour. Bamboo seed puttu was identified as the most acceptable product from roasted bamboo seed flour. Among the products prepared using unroasted bamboo seed flour bamboo seed unniyappam was the most acceptable one followed by bamboo seed murukku and bamboo seed appam. The roasted and unroasted bamboo seed flour was evaluated for bacteria, fungi and yeasts initially and at the end of third month of storage. Presence of bacteria was detected in both roasted and unroasted flour and the count increased in unroasted flour during storage. Fungal count was not detected in roasted bamboo seed flour in both evaluations. But, in unroasted flour fungal count was noticed (1×103 cfu g-1) at the end of three months of storage. Presence of yeast was not detected in both roasted and unroasted flour. Insect infestation was not noticed in both roasted and unroasted bamboo seed flour.
Open Access
Quality analysis of pre-release rice cultures of KAU
(Department of Home Science, College of Agriculture, Vellayani, 2010) Sugeetha, T S; KAU; Nandini, P V
Quality analysis of pre-release rice cultures of KAU” was a study undertaken to determine the quality aspects of the pre-release rice varieties by assessing parameters like physical characteristics, cooking characteristics, nutritional composition and organoleptic qualities. The effect of parboiling on the above quality aspects was also studied. Highest value for thousand grain weight was recorded in variety OM-3. Parboiling significantly increased the thousand grain weight, hydration capacity, swelling capacity and swelling index values. Under, cooking characteristics, variety OM-2 took lesser time to cook. Highest value for volume expansion was observed in MO8-20-KR; for elongation ratio MO6-10-KR; for water uptake OM-4; for gruel loss M-108-262-1; for cooked weight MO8-20-KR and for gelatinization temperature MO8-20-KR. All the eight varieties studied, belonged to intermediate amylose group, MO8-20-KR and MO6-10-KR for amylopectin and amylose-amylopectin ratio 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, MO8-20-KR had obtained higher values for nutritional characteristics such as energy content, starch content, total mineral content, calcium, phosphorus and iron. Highest value of protein content was noted in OM-2. MO-87-5 and MO-95-1 were observed to record the highest values for moisture content. MO-95-1 had obtained highest values for fibre content and thiamine content. Parboiling process positively influenced the nutritional composition of the rice varieties, exceptional cases being starch. Organoleptic evaluation of cooked rice revealed that MO8-20-KR scored the highest and therefore can be considered as the most acceptable variety with respect to the given quality attributes such as colour, appearance, flovour, doneness and taste. To conclude, it was found that culture MO8-20-KR was considered as the best among the varieties studied, followed by culture MO-87-5.
Open Access
Feasibility of utilizing Indian almond (Terminalia catappa L.) for value addition
(Department of Home Science, College of Agriculture, Vellayani, 2010) Manjusha, P M; KAU; Syamakumari, S
The study entitled ‘Feasibility of Utilizing Indian Almond (Terminalia catappa L.) for value addition’ was conducted at College of Agriculture, Vellayani. The major objective of the study was to assess the quality characteristics of Indian almond kernel and to find out the feasibility of utilizing the kernel for product development. The Indian almond (IA) required for the study were collected from the college campus Vellayani. Physical characteristics like length, breadth, weight and volume of fruits and kernels were measured. The average length, breadth, weight and volume of fruits were found to be 5.52 cm, 3.55 cm, 5.90 g and 5.05 ml respectively. In the case of kernels it is 2.62 cm, 1.40 cm, 0.54 g and 0.22 ml respectively. Results of chemical composition of Indian almond kernels show that Indian almond kernels are rich in protein and fat. The kernels also contain considerable amount of minerals calcium and iron i.e., 320 mg of calcium, 4.00 mg of iron, 45.00g Carbohydrate and 500.00 kcal of Energy. The sensory qualities of fresh and processed Indian almond kernels assessed and oven dried kernels have secured the highest score. IA kernels were primarily processed in to flour. The quality of the flour prepared was assessed. The acceptability scores of both kernels and flour seemed to diminish with storage. In the case of kernel flour, difference could be noted in the moisture and peroxide value after storage at ambient condition. Even though no difference was seen in the case of peroxide value of the flour when kept under refrigeration, difference could be observed in the case of moisture content. The incidence of insect attack was not observed in the kernel and flour stored for a period of one month. Feasibility of incorporating the developed Indian almond flour into conventional ready to serve preparations like soup, a drink -milk shake, a sweet – maladu (roasted), a snack – pakkavada (fried), confectionary - cake and biscuit (baked) and a curry (boiled) were tried out. Results of the organoleptic evaluation of the products show that the prepared products were very much acceptable. Six combinations of health mix were first formulated incorporating IA flour as the base. From among the six combinations two most acceptable mixes selected using organoleptic evaluation, chemical score and by computing the nutritive value. Other ingredients used for the formation of health mix include soya, Ragi, Banana powder, amaranth and milk powder. The ingredients were selected based on ‘Food square’ and the food group ‘Basic four’. Nutritional qualities of the selected two health mixes were compared with the nutritive value of the other health foods available in the market. The results show that the nutritive values of the IA based health mixes are comparable with other health foods available in the market in nutrient composition and taste. Using the selected two health mixes different methods of preparing health drinks were tried out. The most acceptable method of preparation of health drink was boiling and that was selected for the final preparation of health beverage. As part of the study two simple easy to handle tools were developed. Effectiveness of the developed tools were determined by checking the kernel recovery in unit time using each tool. Results of the study show that 62-65 kernels can be recovered in one hour using the tools. The results proved that the kernels nutritionally very rich, is delicious and has good keeping quality. The most feasible method of extraction of the kernel without breaking was standardized and two tools were finalized to help in the extraction of kernels and to reduce the labour. Assessment of the quality characteristics of the products revealed that they were highly acceptable, nutritionally rich and economically feasible.
Open Access
Diet,lifestyle pattern and health profile of professionals in software industry
(Department of Home Science, College of Agriculture, Vellayani, 2009) Renjini, R; KAU; Suma, Divakar
The present study on the ‘Diet, lifestyle pattern and health profile of professionals in software industry‘ was conducted to assess the socio–economic characteristics, dietary pattern, lifestyle and health profile of professionals. Hundred software professionals were selected from Technopark, Thiruvananthapuram, towards the study. A group of 50 professionals were taken as control group, with similar age, educational qualification and 5 years of experience status. The family back ground of the respondents revealed that, in both groups most of them belonged to nuclear families. Marital status of the respondents also showed that majority of them in both groups were unmarried. Educational status of the respondents indicated that in both groups majority of the respondents had completed their degree level of education and majority had an experience of 5 – 10 years in their occupation. The personal income of the IT respondents showed that majority had a monthly income between Rs. 50000 – 100000 and their monthly family income fell in the income group of Rs. 100001 – 200000. The assessment of social participation showed that majority of the respondents in both groups were not members in any organizations. Food consumption pattern of the respondents indicated that most of them were non-vegetarians in both groups and in IT group majority of the respondents were ‘night time nibblers’, some of them were ‘meal skippers’. Assessment of mean nutrient intake showed that among both groups energy, protein and fat intake was found to be well above the RDA. Morbidity pattern of the respondents portrayed that among IT group, majority had back pains, vision problems, shoulder pain and hyperlipidemia. But among the Non IT group, none of them were reported to have such complaints. Body Mass Index of the respondents revealed that majority of both groups were normal. Assessment of TST and WHR also revealed that majority among both groups had high TST and WHR. Assessment of stress level revealed that 2 percent of the IT respondents were found to have very high stress, and 4 percent had high stress. None of the Non IT respondents belonged this category. Nutritional status index of the respondents revealed that, among the IT group 44 percent of the IT male respondents had low NSI, while among IT female respondents 46 percent had low NSI.
Open Access
Standardization of green gram based meat analogues
(Department of Home Science, College of Horticulture, Vellanikkara, 2008) Nisha; KAU; Usha, V
Meat analogue, a simulated product that resembles meat, is suggested as the food for future owing to its nutritional qualities, beneficial health effects and sensory characteristics. In the present study an attempt was made to develop a product possessing both the nutritional and sensory characteristic of meat. It is health beneficial and at the same time is at par with the shortcomings of meat. Meat analogues were prepared using green gram as the base, blended with soya bean and wheat in different proportions. Gluten was used as a texturizing agent and spices like ginger, garlic, pepper and cinnamon were used for flavouring. Totally ten treatments were tried with different proportions including one control with 100 per cent green gram. A standard meat recipe was prepared by replacing meat with the developed products and were evaluated organoleptically using a nine point hedonic rating scale. Three treatments were selected based on maximum index scores, T4 (107.75), control (93.73) and T6 (88.93). The selected three products were packed in metallised polyester polyethylene laminate pouches and kept for shelf life studies for a period of six months. Chemical constituents, sensory qualities and microbial load were analyzed during the initial period, third and sixth month of storage. The products were also subjected to benefit cost analysis by comparing with a similar product available in the market and also with fresh meat and mutton. Meat analogue was observed to be a good source of protein; with a maximum protein content in T6 (26.00g per 100g), invisible fat; which ranged from 1.23g to 2.67g 100g-1 with a maximum fat content in T4, fibre; ranging from 1.33g to 1.82g 100g-1 with T6 having the maximum fibre content, and minerals like calcium (276mg 100g-1), potassium; ranging from 72.00mg to 73.00mg 100g-1, phosphorus; ranging from 177.94mg to 190.85mg 100 g-1 and iron ranging from 1.77mg to 1.89mg 100 g-1. However, on storage there was a significant reduction in the nutrients. A gradual increase in the microbial load was also noticed with the advancement of storage period. The bacterial and the fungal load increased significantly, from 0.167 to a maximum of 2.5 x 106 cfu g-1 and from zero to 1.667 x 103 cfu g-1 respectively, whereas the yeast count remained insignificant with a maximum count of 0.833 x 103 cfu g-1, even at the end of the storage period. However no insect infestation was noticed till the end of storage. Organoleptic evaluation was done by preparing a recipe as in the case of treatment selection. The evaluation revealed that there was decrease in the organoleptic attributes which affected the over all acceptability of the products. High over all acceptability was observed for T4 (5.97). This was mainly contributed by the high scores for attributes like colour, appearance, taste and texture in the third month and high score for flavour, texture and taste during the sixth month. The price of the developed products is comparatively higher than its available substitute in the market. The cost can be reduced considerably through large scale production. Hence, considering the health benefits compared to red meat, cost factor alone cannot be considered as a constraint in the development of the meat analogues. Therefore in this study, treatments T4 (60% green gram, 10% soya and 30% wheat) and T6 (80% green gram, 10% soya and 10% wheat) with comparable nutritional qualities and acceptability can be recommended as a meat analogue for popularization and large scale production.
Open Access
Prevalence of hypertension and assesment of risk factors among agricultural labourers
(Department of Home Science, College of Horticulture, Vellanikkara, 2008) Archana, S S; KAU; Indira, V
A study on “Prevalence of hypertension and assessment of risk factors among agricultural labourers” was carried out among male and female labourers of Kerala Agricultural University, Thrissur district. A total of 150 agricultural labourers were selected randomly for the study and were grouped as control (non hypertensive) and experimental groups (hypertensive). The details on socio economic status, personal habits, working pattern, food consumption pattern and nutritional status were collected from the respondents. Information regarding socio economic condition of the families revealed that most of the families in control and experimental groups were Hindus and belonged to forward caste with a family size of 4 to 6 members. Educational status of respondents showed that majority in control and experimental groups were literates. Most of the families in both control and experimental groups owned up to 10 cents of land. Majority of the families in both groups did not have kitchen garden and domestic animals. Monthly income of the families in both groups varied from Rs. 4000 to 10, 000. Maximum proportion of income was spent on food items. Majority of the families in both groups did not have the habit of saving money for future purposes. Most of the families in both groups borrowed money from different sources. Most of the families in control and experimental groups had their own houses with brick as the wall material and tiles as the roofing material with 2 to 3 rooms. Drinking water, electricity, recreational and lavatory facilities were found to be satisfactory. Majority of the families in both groups used wood as source of fuel. About 24 per cent of the male respondents in control and 64 per cent in experimental groups had the habit of smoking. About 12 to 24 per cent respondents in control group and 46 to 50 per cent of respondents in experimental group had the habit of tobacco chewing. Majority of respondents in both groups did not have the habit of taking regular physical exercise. Majority of the respondents in both groups worked for 6 days in a week for 6 to 7 hours daily. Most of the respondents in both groups were non vegetarians and consumed rice as their staple food. The most frequently used food items were cereals, pulses, other vegetables, milk and milk products, fats and oils, sugar, salt, fish and spices and condiments in control group while in experimental group all the above food items except pulses were found to be the most frequently used food items. Advance meal planning was popular in both groups with three meals a day pattern. Majority of the respondents with hypertension used coconut oil for cooking and used pickle, pappad, dried fish and fried food items daily. None of the respondents neither included nor restricted food to control hypertension. Grade 1 obesity was observed among 27 per cent of respondents in experimental group and 24 per cent in control group. Nearly 22 per cent respondents in experimental group and 16 per cent in control group were found to be at risk for obesity. Most of the male respondents had waist hip ratio less than 0.95 while 84 per cent females in experimental group had a waist hip ratio above 0.85. One day food weighment survey indicated that the mean intake of all food items and all nutrients was lower than the recommended allowances in both male and female respondents. About 53.68 per cent male and 49.8 per cent female agricultural labourers had stage 1 hypertension. Among the respondents with hypertension selected for the study 90 to 98 per cent of respondents also had stage 1 hypertension. Type of family, family size, use of pickle, pappad, fried food items, smoking, tobacco chewing, alcohol consumption, lack of regular physical exercise, personality traits, family history of hypertension, body mass index and waist hip ratio were identified as the risk factors for hypertension among agricultural labourers.
Open Access
Developing multipurpose convenience mix from selected banana varieties
(Department of Home Science, College of Agriculture, Vellayani, 2006) Nasheeda, K; KAU; Nirmala, C
The present study entitled “Developing multipurpose convenience mix from selected banana varieties” comprised of the selection of banana varieties, preparation of flour from raw as well as ripe banana, quality assessment of banana flour and developed mixes and testing the suitability of the convenience mixes for the product development. In the present study Robusta and Rasakadali varieties of banana were selected Flour was prepared from raw as well as ripe banana. Raw flour was prepared by drying in sun light and ripe flour by drying in the mechanical drier. In order to obtain good quality flour from ripe banana, certain amount of cereal starch (10 to 15 per cent) was added to fruit pulp. The three types of convenience mixes formulated were savoury mix (RbC1 and RkC1), sweet meat mix (RbC2 and RkC2) and health mix (RbC3, RkC3, RbC4 and RkC4). Savoury mix was prepared from raw banana flour, soya flour, rice flour and black gram flour in the proportion 60:10:20:10. Sweet meat mix was prepared from ripe banana flour, soya flour, rice flour and maida (50:10:20:20) and health mix from raw as well as ripe banana flour, milk powder, soya flour and bengal gram flour (40:40:10:10). Sensory characters like colour, texture and flavour, chemical characteristics like moisture, fibre, acidity, TSS, reducing sugar and polyphenols, nutritional characteristics like protein, calcium and iron, functional qualities and shelf life qualities of the banana flour and convenience mixes were assessed. Energy was computed from the nutritive value book of Indian foods (Gopalan et al., 1992). Convenience mix RbC3 was observed to be having higher moisture content (4.090 per cent). Higher fibre content was noted in RbC1 (0.370g/100g). Acidity was observed more in Rb (ripe) flour(0.580 per cent). Reducing sugar was found high in Rb (ripe) and Rk (ripe) flour (14.28g/100g) and (1.62g/100g) respectively. Rb(raw)flour was having highest polyphenol content of 420.00µg/100g Energy when computed was found more in RbC4 (419.39kcl/100g) and RkC4 (411.50kcl/100g). Mixes RbC3, RkC3, RbC4 and RkC4 were observed to be high in protein, calcium, and iron content. Processing loss was calculated in two stages, that is loss occurred on peeling and loss during drying and the preparation of flour. In both the stages maximum processing loss was observed in Rb(raw) and minimum in Rk(ripe). While yield ratio was found more in Rk (ripe) and less in Rb (raw). Functional qualities like change in weight, water absorption index and bulk density were also calculated. Shelf life qualities like moisture and peroxide value was noted after the storage period of three months. Suitability of storage containers were tested, by storing the banana flour and convenience mixes in PET containers and polypropylene covers. Increase in moisture content and also peroxide value was detected more in samples stored in polypropylene covers. While peroxide value cannot be observed in fresh as well as in stored banana flour. Stored samples were free of insect infestation. Microbial growth was also assessed initially and after the storage period .Fresh samples were found to be free of microbs, while stored samples were having microbial load. Rb(raw), and Rk(raw) stored both in polypropylene cover were found to be having comparatively higher bacterial load.Fungal growth and yeast count was found negligible in all the samples. The developed products were then tested for making products. Murukku was prepared from savoury mix, unniyappam from sweet meat mix and health drink from health mixes. The products prepared were then subjected before a panel of judges in order to test the acceptability. It was observed that RbC1(p) was good for making murukku, RkC2(p) was found good for making unniyappam and RkC4(p) was found ideal for health drink. Ease of preparation, cost and keeping quality of the products were also recorded. Time of preparation was found less in the case of health drink (2 minutes). Murukku prepared from RbC1 was found economically feasible (59.00 Rupees/kg). Keeping quality was observed more for murukku (2 weeks).

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