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Open Access
Evaluation of curry leaf (Murraya koenigii L.) accessions for yield and quality
(Department of Plantation Crops and Spices, College of Horticulture, Vellanikkara, 2019) Anila, Peter; KAU; Krishnakumary, K
Curry leaf (Murraya koenigii L.) is an important perennial herbal spice widely used for culinary purpose in India for centuries and the leaves valued for its characteristics flavour and aroma. Leaves possess medicinal and neutraceutical properties due to the presence of vitamins, minerals and phytochemicals. In Kerala, cultivation is limited to landraces which are often reported to be low in quality. Identification of promising types with high yield and quality will pave way for promoting large scale cultivation in Kerala. The present study entitled “Evaluation of curry leaf (Murraya koenigii L.) accessions for yield and quality” was undertaken with objectives of morphological and biochemical characterization of available accessions and standardization of vegetative propagation. accessions of curry leaf maintained by the Department of Vegetable Science, College of Horticulture, Vellanikkara along with the released variety Suvasini were used as the experimental material. Among the accessions, wide variability was recorded for fifteen quantitative and five qualitative morphological characters studied. Cluster analysis was performed and superior accessions were selected and those were subjected to biochemical analysis. Among the accessions, 76 % were having green midrib and petiole whereas 24 % with light red pink. Leaf colour was found as dark green in 19 % of accessions and the remaining accessions were green in colour. Only two leaflet shape were noticed with 19 % having lanceolate shape. The plant height varied from 2.23 m (MK 107) to 5.21m (MK 103) whereas branching height ranged from 31.25 cm (MK 125) to 67.51 cm (MK 122). Accession MK 118 recorded highest canopy spread in N-S direction (4.57 m) while MK 142 recorded in E-W direction (4.78 m). Considerable variability was observed in number of primary, secondary and tertiary branches and more than 40 numbers of tertiary branches were recorded in five accessions namely MK 107, MK 118, MK 126, MK 142 and MK 160. The leaf length ranged from 14.71 cm (MK 122) to 21.81 cm (MK 126) whereas maximum number of leaflets (22 leaflets) were observed in three accessions viz., MK 126, MK 142 and Suvasini with the largest leaf area of 66.46 cm2 in MK 142. Curry leaf was harvested at four months interval from June to March. Harvesting during June- July months in the rainy season recorded the highest leaf yield per plant. Leaf yield of more than 5 kg per plant was obtained in four accessions namely, MK 107, MK 126, MK 142 and MK 160. Aroma and flavour are the important parameters in curry leaf and based on sensory evaluation, eight accessions were identified as superior with a mean sensory score of above 7, with the highest score of 7.40 and 7.33 for flavour and aroma in MK 126. Correlation analysis revealed significant and positive correlation of yield with number of primary, secondary and tertiary branches, canopy spread in N-S and E-W direction, number of leaflets, and leaf area. Based on cluster analysis, all the thirty accessions under the study were grouped into twelve clusters and ten accessions from superior clusters were selected for biochemical analysis. Oil recovery was higher in dry leaves than in fresh whereas antioxidant activity and beta carotene content were higher in fresh leaves. Highest essential oil recovery was recorded in dried samples of accession MK 186 (1.09 %) and maximum content of crude fibre was recorded in two accessions namely MK 118 (11.61 %) and MK 186 (11.65 %). Accession MK 126 recorded the highest content of carbohydrate (15.99 %) and protein (6.00 %). Highest content of total phenol (0.31 %) and antioxidant capacity (3.45) was recorded in MK 105. The beta carotene content was found higher (˃ 8.80 mg 100g-1) in three accessions namely, MK 105, MK 142 and MK 186. Considering yield and quality MK 142 and MK 126 were identified as most promising types followed by MK 105 and MK 186. Standardization of vegetative propagation was done in Suvasini with softwood, semihardwood and hardwood types of cuttings, two growth regulators (IBA and NAA) at different concentrations of 1000ppm, 2000ppm and their combinations during rainy, winter and summer season. Even though success rate of vegetative propagation through stem cuttings was very low, hardwood cuttings treated with highest concentration of growth regulator (2000ppm IBA+2000ppm NAA) resulted in 3.3 % of establishment during rainy season
Open Access
Collection and evaluation of Wayanad turmeric (curcuma longa l.) for yield and quality
(Department of Plantation Crops and Spices, College of Horticulture, Vellanikkara, 2019) Anu, T S; KAU; Jalaja Menon, S
Turmeric (Curcuma longa L.) is a rhizomatous perennial herb and an important sacred spice of India. It is used as a spice, colourant and an aromatic stimulant in several medicinal preparations. Wayanad local turmeric is reported to contain an average of 9.4 per cent curcumin. Due to the advent of improved varieties, the traditional cultivars of Wayanad are eroding. Keeping in view of this fact the study was undertaken to evaluate the local Wayanad accessions for yield and quality. Twenty six accessions of traditional ecotypes were collected from three taluks of Manathavady, Vythiri and Sultanbathery of Wayanad district through mass publicity. Seventeen accessions having sufficient planting materials for replicated trial were selected for field trial along with three improved varieties, Sona, Kanthi and Prathibha as checks. The crop was raised under the partial shade of 54.29 per cent in the coconut farm of the Department of Plantation crops and spices in randomized block design. Morphological observations were taken at 150 days after planting. Wayanad local turmeric accessions performed better than the check in all the biometric characters except length of the leaf. The plant height was highest for WCL 23 and girth was highest for WCL 3. The number of leaves on the main tiller was significantly high in WCL 15 and 16 while number of tillers per clump was highest in WCL 22. Leaf with maximum length and width were recorded in Kanthi and WCL 16 respectively. Horizontal rhizome branching was observed in the Prathibha , 3, 13, 16, 17, 24 and 25. The variety Prathibha and accessions 16, 17, 20, 21, 24 and 25 showed plumpy rhizomes. Compact rhizomes were observed in 8, 9, 13, 14,15, 16, 19, 20 and 25. The inner core colour of the rhizome was light yellow in accession WCL 24 and reddish yellow Colour was observed in Prathibha, Kanthi and WCL 3. All other accessions had orange inner core colour. The accessions and varieties were categorized based on percent disease index. The variety Prathibha and accessions 3, 13, 14, 15, 16 and 25 were highly resistant to leaf blotch. Accession WCL 5 was highly susceptible to leaf blotch. All the accessions were resistant in disease reaction to leaf spot except WCL 19, which was moderately resistant. The incidence of pests like lema beetle and shoot borer were observed in all accessions while leaf roller incidence was noticed only in Prathibha, WCL 5, WCL 17 and WCL 24. Fresh rhizome yield per plant was significantly high in accessions WCL 24 (350.33 g) and WCL 23 (350.08 g) and were on par with Kanthi (335.60 g) and WCL 25 (274.66 g). Accession WCL 25 was superior in fresh rhizome yield per plot and per hectare (32.32 t ha-1). Accessions WCL 23 and WCL 25 performed over and above the checks in terms of fresh yield, curcumin content and curcumin yield. Curcumin content was high for WCL 5 (10.18 %) followed by WCL 25 (9.27 %) and WCL 26 (9.31 %). The accession WCL 5 was highly susceptible to leaf blotch and curcumin yield (286.06 kg ha-1) was low. The fresh rhizome yield was highest in WCL 25 (32.32 t ha-1). Curcumin yield was highest for WCL 25 (551.40 kg ha-1) and accessions WCL 20, WCL 23, and WCL 26 were on par with WCL 25. Oleoresin content was significantly high in accessions WCL 3 (19.90 %) and WCL 22 (19.57 %). Essential oil content was highest for Sona (4.00 %) and Prathibha (4.00 %). Selection index was also calculated from fresh rhizome yield per clump curcumin content, dry rhizome recovery and disease reaction. Accessions 3, 13, 14, 15, 16, 23 and 25 had a highest score of 12 and these were identified as superior accessions which can be used for further crop improvement programme.
Open Access
Process optimisation and quality evaluation of fruit pulp based yoghurts
(Department of Community Science, College of Horticulture,Vellanikkara, 2019) Lovely Mariya, Johny; KAU; Seeja Thomachan, Panjikkaran
Yoghurt is a coagulated milk product that results from the fermentation of lactose in milk by Lactobacillus bulgaricus and Streptococcus thermophilus. Yoghurt is known for its nutritional, therapeutic and functional properties. The present study was undertaken to standardise fruit pulp based yoghurts and to enrich the standardised products with functional ingredients like garden cress seed and flax seed. The study also envisaged to evaluate the organoleptic, physico chemical, nutritional and keeping qualities of the standardised products. Fruit pulp based yoghurts (FPBY) were prepared using locally available fruits such as sapota, guava, jackfruit (Koozha type), banana (Palayamkodan) and papaya. Twenty six treatments were evaluated for various organoleptic qualities and was compared with 100 per cent milk yoghurt (control). In different treatments tried for the preparation of FPBY, the mean scores for different quality attributes showed a decreasing trend with increase in the quantity of fruit pulps. Yoghurts prepared by incorporating 10 per cent fruit pulp was selected as the most acceptable treatment from all FPBY. Physicochemical properties like moisture and pH decreased during storage and a gradual increase in acidity, syneresis, curd tension and viscosity was observed in FPBY. In the selected products TSS, reducing sugar, total sugar, energy, carbohydrate, lactose, fat, vitamin C and iron content decreased during storage. Protein content of freshly prepared control yoghurt was 4.59 per cent and on 15th day of storage it decreased to 3.35 per cent. The protein content varied from 3.76 to 2.71 per cent in SPBY (Sapota pulp based yoghurt), 3.23 to 2.61 per cent in GPBY (Guava pulp based yoghurt), 3.91 to 3.08 per cent in BPBY (Banana pulp based yoghurt), 4.42 to 3.22 per cent in JPBY (Jackfruit pulp based yoghurt) and 3.23 to 3.24 per cent in PPBY (Papaya pulp based yoghurt) in initial and at the end of storage respectively. Vitamin A and vitamin C content was found to be increased with incorporation of fruit pulp. The highest calcium content was found to be in control (78mg/100g) and a slight decrease in calcium content was observed among FPBY. A slight increase in iron and potassium content was observed in FPBY compared to control. The highest potassium content was observed in BPBY with an initial content of 83.25 to 83.05 mg/100g at the end of storage. The selected FPBY was incorporated with garden cress seeds (GCS) and flax seeds (FS) at 0.5 per cent and 2 per cent level, respectively. The highest total organoleptic scores were attained for control (51.67) which was incorporated with garden cress seeds. This was followed by GPBY (48.45), SPBY (48.33), JFPBY (47.81), BPBY (46.73) and PPBY (43.72). In flax seeds incorporated yoghurts the highest organoleptic score was attained for control (40.78) which was followed by GPBY (40.15), SPBY (40.14), BPBY (39.94), PPBY (39.82) and JFPBY (39.78). Incorporation of 0.5 per cent garden cress seeds and 2 per cent flax seeds increased the protein content from 4.59 per cent to 4.78 and 4.93 per cent respectively. Incorporation of functional ingredients increased the fat, iron, calcium and potassium content in all yoghurts. During storage, E coli and coliform bacteria were not detected in all yoghurt samples. Yeast and fungi was not detected up to 10th day of storage and at 15th day of storage the presence of yeast and fungi were observed among all the selected yoghurt samples, indicating a shelf life of ten days. The cost of production of plain yoghurt was Rs. 13.50/100 ml and for FPBY it varied from Rs. 17.00 to 20.00/100 ml. Incorporation of functional ingredients increased the cost of production from Rs. 17.16 to 21.00/100 ml. The standardised products are suitable for commercialisation and diversification. Milk based functional food products will be a boon to the dairy food industry.
Open Access
Process Standardisation and Quality Evaluation of Wine from Banana (Musa spp.)
(Department of Post Harvest Technology, College of Horticulture, Vellanikkara, 2019) Sarthak Kiribhaga; KAU; Saji Gomez
Banana is one of the economically important fruit crops of Kerala. It is highly perishable in nature because of textural characteristics and high moisture content. Post harvest losses of banana can be reduced by adopting proper post harvest management practices and processing into value added products. Banana wine is a delicious alcoholic beverage with low alcohol content. The cost of production of banana based alcoholic beverages is much cheaper than other fruit based beverages. Hence, the present study is aimed at evaluating the popular banana varieties of Kerala for wine production and to evaluate the quality of wine during storage. The experiment was carried out in the Department of Post Harvest Technology during 2017-19. The different banana varieties (Grand Naine, Karpooravalli, Poovan, Yangambi (KM-5) and Palayankodan) were collected from various localities of Thrissur. The physico-chemical parameters of ripe banana were evaluated before preparation of wine. Wine was prepared from banana varieties with 1:1 and 1:2 dilutions of pulp and water. The nutritive, biochemical and organoleptic properties of wine were determined. Organoleptic evaluation of wine revealed that wine prepared from the varieties Poovan, Grand Naine, Yangambi and Palayankodan in 1:2 ratio of pulp and water and the wine from Karpooravalli in 1:1 ratio of pulp and water were superior. Wine from all five varieties in both the dilutions using pure culture of wine yeast (MTCC 4793) was organoleptically unacceptable as all the samples had an overall acceptability score less than 5.5. The wine with maximum scores from each variety was selected and kept for ageing in china clay jar for two months, followed by storage in plain and amber coloured bottles under ambient conditions for three months. Changes in quality of wine during ageing and subsequent storage were assessed. During ageing of wine, the pH and alcohol showed an increasing trend whereas titratable acidity, total soluble solids, ascorbic acid, phenols and microbial population showed a decreasing trend. Reducing, non reducing and total sugars could not be detected in the wine during ageing. The flavour profile analysis of wine revealed that ethanol, ethyl hydrogen succinate and glycerin were the major compounds in banana wine. Wine from Grand Naine contained a distinctive compound, methyl tratronic acid. The wine from Poovan also had compounds such as ethanol, ethyl hydrogen succinate, glycerin, phenyl ethyl alcohol and was distinctive from the wine of other varieties owing to the existence of a unique compound, 1-Butanol-3-methyl. The wine produced from Karpooravalli contained a unique compound, 1-Deoxy-d-arabitol in addition to ethanol, ethyl hydrogen succinate, glycerin and phenyl ethyl alcohol. Similar to the wine from the variety Grand Naine, the wine produced from Yangambi contained methyltratronic acid in addition to other compounds like ethanol, ethyl hydrogen succinate, glycerin and phenyl ethyl alcohol. The wine made from Palayankodan was distinctive from the wine of other varieties owing to the existence of a distinctive compound, 3(p Hydroxyphenyl) 1propanol. After completion of ageing, wine from the variety Poovan had the highest organoleptic score (7.6),which had an alcohol content of 9.47%, pH(3.8), total soluble solids(3.6 0Brix), ascorbic acid (1.99 mg 100 g-1), total phenols(44.25 mg 100 g-1) and titratable acidity of 0.72%. Banana wine, after ageing was stored in plain and amber coloured bottles under ambient conditions for three months. After one month of storage, pH and alcohol content showed an increasing trend whereas titratable acidity, total soluble solids, ascorbic acid, total phenols and microbial population showed a decreasing trend. Reducing, non reducing and total sugars could not be detected in the wine. Same trend continued even after two months of storage. At the end of storage period, the total soluble solids and alcohol content remained stable without showing any variation in their values as that of the previous month whereas pH showed an increasing trend. Titratable acidity, ascorbic acid, phenols and microbial population showed a decreasing trend. Colour retention was better in amber coloured bottles. Wine from the variety Poovan had the highest overall acceptability score throughout the storage period. Cost involved in the production of 1 litre of wine ranged from Rs. 129 to 144.
Open Access
Standardization of patch budding in jack fruit (Artocarpus heterophyllus Lam.)
(Department of Pomology, College of Agriculture,Padannakkad, 2019) Fathimath Sherin, Shasna K.K.; KAU; Meera Manjusha, A V
The present investigation entitled ‘Standardization of patch budding in jack fruit (Artocarpus heterophyllus Lam.) was undertaken at the College of Agriculture, Padannakkad, Kasaragod during the period 2018 June to 2019 June . The research work was carried out to assess the effect of seed treatments on the seedling growth to attain the buddable size and seasonal influence on the success of patch budding. The first experiment was laid out in CRD with seven treatments and three replications. Seeds were subjected to different treatments such as gibberellic acid 100 ppm (T1) and 200 ppm (T2), potassium chloride 0.5 per cent (T3) and 1 per cent (T4), potassium nitrate 1 per cent (T5) and water (T6) for one day before sowing. In treatment T7 (control), the seeds were sown without any treatment. The treatment T5 took minimum number of days for germination (17 days) which was on par with T1 (17.33 days) and maximum number of days (26.70 days) required for sprouting was observed in control. T5 recorded minimum days (23.47 days) to attain 50 per cent germination (30.62 % reduction over control) followed by T1 (25.33 days). Maximum germination percentage and germination rate was obtained T1 (82.22 %, 0.59) which was on par with the treatment T2 (80.16 %, 0.53) and T5 (78.44 %, 0.57). Maximum number of leaves were produced in T5 (4.17), which was on par with T4 (3.6). Maximum shoot length was observed in T1 (28.20 cm) at 60 DAS. At 90 DAS, the treatment T1 (46.11 cm) recorded maximum shoot length which was on par with T2 (43.11 cm). Maximum girth (2.09 cm) was observed in T1 which was on par with T2 (2.04 cm) and T5 (1.96 cm) at 60 DAS. The maximum seedling vigour was obtained in T1 (2319.33, 3788.15) which was on par with T2 (2129.80, 3503.94) followed by T5 (2029.56, 3075.45) at 60 and 90 DAS respectively. Results of the study revealed that seed priming with chemicals have significant effect on growth and vigour of the seedling. Maximum desirable 2 attributes were observed in seeds treated with 100 ppm of gibberellic acid and one per cent potassium nitrate. Treatment with these chemicals reduced the number of days taken for germination (17.33 days, 17 days respectively), days required for attaining 50 per cent germination (25.33 days, 23.47 days), and increased the germination percentage (82.22 %, 78.44 %), germination rate (0.56 and 0.57) and girth of plant (2.09 cm, 1.96 cm respectively after 60 days). Considering the cost of chemicals, one per cent potassium nitrate could be the best treatment. To standardize the season for patch budding in jack fruit under Kasaragod condition, the experiment was laid out in CRD with six treatments. Patch budding was carried out at monthly intervals from June 2018 to November 2018 on a six month old root stock. The maximum budding success was observed in July budded plants (76.00 %) followed by August (66 %), June (50 %) and September (33 %). July budded plants showed maximum sprout length (12.03 cm), which was on par with the June budded plants (10.70 cm). From observations like maximum bud intake (76.00 %), sprouting success (86.96 %) and length of sprout (2.90 cm, 12.03 cm, and 21.14 at 30, 60, and 90 DAB respectively), it was found that July was the best month for performing patch budding in Kasargod region and it can be extended upto September. Beyond September response of plant to patch budding was poor. The study could identify that soaking the seeds in one per cent KNO3 can reduce the waiting period and July is the best month for performing patch budding in jack fruit under Kasaragod condition.
Open Access
Media improvement for in Vitro culturing and hardening of TC Banana CV. Nendran
(Department of Pomology, College of Agriculture, Padannakkad, 2019) Vinayak Lamani; KAU; Meera Manjusha, A V
The research work “Media improvement for in vitro culturing and hardening of tissue culture banana cv. Nendran” was carried out 1) to study the effect of nitrogen sources (ammonium and nitrate) on shoot and root regeneration in tissue cultured Nendran banana and 2) to standardize methods to enhance the growth and survival of plantlets during primary and secondary hardening stage. Experiments were conducted at the Regional Agricultural Research Station, Pilicode, Kasargod during 2017-2019. First experiment consisted of in vitro culture with five treatments- T1 – MS media (control) (NH4NO3 1650mg/l and KNO31900mg/l), T2 - Modified MS media (2850mg/l KNO3 + 825mg/l NH4NO3), T3 - Modified MS media (1900mg/l KNO3), T4 -Modified MS media (3800mg/l KNO3) and T5 - Modified MS media (1900mg/l KNO3 + 1361mg/l (NH4)2H2PO4). In the first experiment, normal MS media T1 (control) was observed to be superior one compared with other treatments (modified MS media). It recorded maximum number of multiple shoots per explant after 4th, 5th and 6th subculture and highest shoot length, number of leaves, number of roots, root length and maximum fresh and dry weight of shoot after the rooting stage. Second experiment on primary hardening was carried out with nine treatments such as T1- sand (control), T2 - coco peat, T3 - vermicompost, T4 - sand + coco peat (1:1), T5 - sand + vermicompost (1:1), T6 - coco peat + vermicompost (1:1), T7 - sand + coco peat + vermicompost (1:1:1), T8 - sand + coco peat + vermicompost (1:2:1) and T9 - sand + coco peat + vermicompost (1:1:2) . Primary hardening study was carried out with different hardening media. Plant growth and survival were effectively influenced by hardening media. T1, T2, T6, T7 and T9 showed 100 percent survival but T3 (47.33 %) and T5 (18.00 %) had lower survival rates. With respect to various growth parameters T6 recorded highest 117 plant height, pseudostem girth, number of leaves, leaf length, leaf width, leaf area, root length and highest shoot fresh and dry weight and T2 had recorded maximum number primary and secondary roots and root weight which was on par with T6. Third experiment on biotization was done with nine treatments consisting of T1 - Arbuscular mycorrhizal fungi, T2 - Azotobacter, T3 - Azospirillum, T4 - PSB (Pseudomonas fluorescens), T5 - AMF + Azotobacter, T6 - AMF + Azospirillum T7 - PSB + Azotobacter, T8 - PSB + Azospirillum and T9 - Control (Potting mixture only). Investigation on biotization of plants, revealed significant effects on plant growth and development through enhanced nutrients uptake. All treatments showed 100 % survival. Among treatments, T8 recorded highest plant height at 30 and 60 DAT, maximum pseudostem girth was found in T1 and T6 at 30 and 60 DAT. With respect all leaf characters T7 was significantly superior which recorded maximum leaf length, leaf width and leaf area at both stages. T5 recorded more number primary and secondary roots, primary root length and root weight and shoot fresh and dry weight compared to control. Chlorophyll content was maximum in T7 and T4 at 30 and 60 DAT respectively. In the nutrient status of plants, T1 recorded maximum content of P and K and N content was more in T3. Plants of T5 recorded highest uptake of Zn, Fe and Mn. Cu and B content were more in T7 and T1 respectively. For successful in vitro culture of banana cv. Nendran, both ammoniacal nitrogen and nitrate nitrogen are required as per the results obtained. For successful transplantation of tissue cultured plants, acclimatization is an integral process in tissue culture technique, which involves primary and secondary hardening. For primary hardening, T6 - mixture of coco peat and vermicompost (1:1) was the best for successful survival and growth of plantlets. Biotization was found to be an important technique in secondary hardening stage, which enhanced the growth and development of plants through increased uptake of nutrients from media. Among the treatments, T5 - AMF and Azotobacter combination was the best for secondary hardening.
Open Access
Quality evaluation of lotus rhizome and its suitability for product development
(Department of Community Science, College of Horticulture, Vellanikkara, 2019) Sruthi, A; KAU; Sreeja Thomachan, Panjikkaran
Lotus (Nelumbo nucifera G.) is an edible aquatic perennial herb which is gaining importance because of its neutraceutical properties, richness in nutrients and bioactive substances. The objectives of the study were to evaluate the physicochemical properties, bioactive compounds and therapeutic potential of lotus rhizome for diabetes. The study also assessed the quality aspects of rhizome flour and standardised the lotus rhizome flour incorporated cookies. The moisture content in fresh rhizome was 72.14 per cent. The carbohydrate, protein, fibre and fat content in 100 g of rhizome were 16.03 g, 2.60 g, 4.20 g and 0.10 g respectively. Lotus rhizome contained calcium (40 mg/100 g), phosphorus (58 mg/100 g) and potassium (450 mg/100 g). Anti-nutritional factors such as tannin was as low as 0.88 g/ 100 g and cyanogen was absent in the rhizomes. The phytochemical constituents were assessed using LCMS/MS analysis. The compounds with antidiabetic properties identified in rhizomes were betulinic acid, rutin and isoquercetin. In silico molecular docking was performed with 23 diabetes targets and 16 phytocompounds. Five compounds 3-hydroxyamobarbital, p-hydroxyphenobarbital, tetrahydroxy-2, 6-dimethylanthroquinone, acetoin and fluoroacetate with best docking scores were subjected to Absorption, Distribution, Metabolism, Excretion and Toxicity (ADMET) analysis. These compounds attained satisfactory scores for all the ADMET parameters except for hepatotoxicity. The best treatment selected for preparation of lotus rhizome flour was blanching for 5 minutes followed by dipping in 1 % potassium metabisulphite for 30 minutes, drying and pulverizing. The selected rhizome flour was subjected to storage study for three months. The pH of the freshly prepared rhizome flour was 5.0 which on storage increased to 6.0. Moisture content increased from 5.20 per cent to 6.02 per cent at the end of storage period. During storage a gradual increase was observed in water holding capacity (5.89 g to 5.95 g water/ g flour) and oil absorption capacity (1.15 to 1.20 oil/ g flour). A decrease in bulk density (g/ml) of the flour, from an initial value of 0.28 to 0.22 was observed. The product recovery from fresh rhizome to rhizome flour was 21.24 g/100 g. The nutritional properties of lotus rhizome flour were evaluated initially and at the end of storage. A gradual decrease in starch (50.11 to 49.65 per cent), protein (6.88 to 6.21 per cent) and fibre (9.80 to 9.60 per cent) content was observed during storage. Gradual decrease in fibre, fat, vitamin C, ash and in vitro digestibility of starch was noticed. A nonsignificant difference in mineral content and in vitro availability of minerals during storage was observed in the study. No considerable changes in sensory qualities of rhizome flour were observed after three months of storage. The presence of bacteria, fungi and yeast were detected during storage but was found to be within the permissible limits in lotus flour. Cookies were prepared and evaluated organoleptically by incorporating lotus rhizome flour at different levels with whole wheat flour. Nutrient analysis revealed a carbohydrate content of 48.12 per cent, protein content of 10.03 per cent and fibre content of 2.44 per cent. The standardised cookies contained total phenols (138 mg/100 g) and total flavonoids (70.42 mg/100 g) with an antioxidant capacity of 50.27 per cent. The lotus rhizome flour based cookies can be included in the category of low glycemic index foods with the score of 50.51, indicating it to be suitable for diabetic patients. The present study found that good quality flour and acceptable cookies could be prepared from lotus rhizomes. It is clear that lotus rhizome due to its nutritional profile and therapeutic properties have immense scope in the development of neutraceuticals
Open Access
Quality evaluation of KAU red rice (oryza sativa L.) varieties
(Department of community science, College of Horticulture, Vellanikkara, 2018) Revathy, G Nadh; KAU; Aneena, E R
The present study entitled " Quality evaluation of KAU red rice (Oryza sativa L.) varieties was conducted with the objective to assess the effect of parboiling on the physical, biochemical, nutritional, cooking and organoleptic qualities of KAU red rice varieties. The study also aimed to assess the suitability of these rice varieties for the preparation of selected traditional food products. Milling per cent among raw red rice varieties varied from 62.76 per cent (Aathira) to 76 (Ezhome-4) per cent and in parboiled samples ranged from 67.66 per cent (Aiswarya) to 77.33 (Ezhome-4) per cent. The highest milling per cent was observed in Ezhome-4 both raw and parboiled samples. An increase in milling per cent was observed in all the varieties after parboiling. Among red rice varieties head rice recovery ranged from 49.32 per cent (Aiswarya) to 59.15 per cent (Ezhome-4) per cent in raw samples. In parboiled samples the highest head rice recovery was observed in Ezhome-4 (62.86%) and the lowest was in control variety Jyothi (53.66%). There was no significant variation among red rice varieties in thousand grain weight and were comparable with Jyothi. In parboiled samples an increase in thousand grain weight was observed. Among raw red rice varieties volume weight ranged from 13.87mm3 (Aathira) to 11.84mm3 (Aiswarya). The highest volume weight in parboiled samples was observed in Aathira (14.17mm3) and the lowest was in Samyuktha (11.93mm3). Among red rice varieties the highest L/B ratio 3.24 and 2.98 was observed in control variety Jyothi both raw and parboiled samples. All the selected varieties were of lower grain length than control variety Jyothi. All varieties showed an increase in major physical quality parameters after parboiling. In raw red rice varieties the highest bulk density of 0.72g/ml was observed in varieties Aathira and Ezhome-4. In the case of parboiled samples highest bulk density was observed in Kanchana (0.66g/ml). Water absorption index in raw red rice flour was found to be highest in Aiswarya (25.61) and the lowest was in Samyuktha (22.46). In parboiled rice flour the highest water absorption index was observed in Aathira (23.71) and the lowest was in Ezhome-4 (22.04). In raw red rice flours, water solubility index in the range of 0.45 (Aathira) to 0.57(Ezhome-4). The highest water solubility index of 0.61 was observed in Ezhome-4 in parboiled samples and the lowest was in control variety Jyothi (0.54). The highest syneresis per cent was observed in Samyuktha after 12th day of study in both raw and parboiled samples. In raw samples Samyuktha showed a low gelatinisation temperature index. Varieties Ezhome-4, Aathira, Jyothi, Kanchana and Aiswarya showed intermediate gelatinisation temperature index. In parboiled samples, all six varieties shown intermediate gelatinization temperature as the grains were swollen and collar incomplete and narrow. The cooking time taken by the rice varieties varied from 20.33 minutes (Samyuktha) to 27 minutes (Ezhome-4) in raw samples. In parboiled varieties, cooking time increased which varied from 28.33 minutes (Samyuktha) to 37.66 minutes (Aiswarya). In raw red rice varieties water uptake was in the range of 8.71ml (Ezhome-4) to 7.39ml (Samyuktha). In parboiled samples an increase in water uptake was observed with the highest in Ezhome-4 (12.80ml) variety and lowest in Samyuktha (8.83ml) variety. Volume expansion in raw samples ranged from 5.43 (Ezhome-4) to 4.38 (Aiswarya). In parboiled samples it was ranged from 5.70 (Jyothi) to 4.77 (Samyuktha). The highest amylose content of 24.90 per cent was observed in Aathira and the lowest was in Samyuktha (23.23%) in raw red rice varieties. Among parboiled rice varieties highest amylose content was observed in Ezhome-4 (24.54%) and the lowest was in Samyuktha (23.03%). Gel length of different raw samples ranged from 62.21mm (Kanchana) to 55.76mm (Ezhome-4). In parboiled samples it was ranged from 51.33mm (Aiswarya) to 24.66mm in control variety Jyothi. In raw samples grain elongation ratio was varied from1.47 (Samyuktha) to 1.79 (Aiswarya). No significant variation in grain elongation ratio was observed. A decrease in grain elongation ratio was observed in parboiled samples with the highest in Kanchana (1.61) and the lowest in Samyuktha (1.43). The highest moisture content in raw rice was observed in Aiswarya (12.5%) and the lowest was in Jyothi (10.5%). The highest moisture content in parboiled samples was observed in Aiswarya (11.56%) rice variety and the lowest was in control variety Jyothi (9.70%). In raw samples starch content was varied from 70.50g/100(Aiswarya) to 65.83 (Jyothi). In parboiled samples it was ranged from 67.43g/100g (Ezhome-4) to 62.40g/100g (Kanchana). Among raw red rice varieties highest protein was observed in Ezhome-4 (5.50g/100g) and the lowest was in Samyuktha (4.70g/100g). The highest protein content in parboiled samples was noticed in Samyuktha (3.75g/100g) rice variety and the lowest was in control variety Jyothi (3.12g/100g). The fat content of different raw samples was in the range of 0.24/100g (Samyuktha) to 0.35g/100g (Aathira). Among parboiled samples the highest fat content was observed in Aathira rice variety (0.48g/100g) and the lowest was in Samyuktha (0.31g/100g). In raw samples highest fibre content of 0.31g/100g was noticed in Ezhome-4 and Samyuktha. The control variety Jyothi obtained lowest fibre content in both raw and parboiled samples. The highest thiamine content in raw rice varieties was reported in Aiswarya (0.08mg/100g) and the lowest of 0.06 was recorded in control variety Jyothi and Samyuktha (0.060mg/100g). In parboiled samples the highest thiamine content was observed in control variety Jyothi (0.087mg) and the lowest was in Samyuktha (0.070mg/100g). The calcium content of raw rice varieties was determined and found that the highest calcium content was observed in Kanchana (5.76mg/100g) and the lowest was in Aiswarya (4.90mg/100g). The highest calcium content in parboiled samples was reported in Kanchana (6.06mg/100g) and the lowest was in Ezhome-4 (5.50mg/100g). Among raw red rice varieties the highest zinc content was observed in Aathira (1.32mg/100g) and Kanchana (1.32mg/100g) and the lowest was in control variety Jyothi (1.09mg/100g). In parboiled rice varieties, the highest zinc content was noticed in Samyuktha (1.35mg/100g) and the lowest was in Jyothi (1.25mg/100g). In both raw and parboiled samples highest iron content of 0.61mg/100g and 0.65mg/100g was observed in control variety Jyothi and the lowest of 0.39mg/100g and 0.43mg/100 was observed in Kanchana rice variety. The phosphorus content of raw red rice varieties was estimated and found that the highest value was observed in Aiswarya (131.96mg/100g) and the lowest was in Aathira (127.60mg/100g). In parboiled samples the highest was reported in Aiswarya (132.60mg/100g) and the lowest of 129.93 was observed in Aathira variety. The highest in vitro digestibility in raw rice varieties was observed in Aathira (79.06%) and the lowest was in Ezhome-4 (72.46%). The highest starch digestibility in parboiled samples was noticed in Aathira (76.16%) and the lowest was in Ezhome-4 (70.06%). The bran oil content of rice varieties was assessed and found that among raw red rice varieties the highest oil content was noticed in Samyuktha (2.10g) and the lowest was in control variety Jyothi (1.26g). In parboiled samples the highest oil content was observed in Aathira (2.16g) and the lowest was in Aiswarya (1.86g) and control variety Jyothi (1.86g). From organoleptic evaluation of products it was found that all the selected varieties were suitable for table rice. Rice variety Kanchana was found to be the most suitable variety for the preparation of idli. For the preparation of idiyappam Ezhome-4 was found to be the most suitable variety. From the present study it was found that quality attributes of selected red rice varieties were comparable with control variety Jyothi. All the varieties showed an increase in physical quality parameters after parboiling. All the selected red rice varieties are suitable for the preparation of traditional food products. The information on grain quality characteristics can be utilised to popularise these red rice varieties specifying the product suitability.
Open Access
Standardisation of nursery management practices in pachotti (symplocos cochinchinensis (lour.) s. moore)
(Department of Plantation Crops and Spices, College of Agriculture, Vellayani, 2018) Ajil, M S; KAU; Deepa, S Nair
The study entitled “Standardisation of nursery management practices in pachotti (Symplocos cochinchinennsis (Lour.) S. Moore)” was carried out in the Department of Plantation Crops and spices, College of Agriculture, Vellayani durng 2017-18. The objective of the study was to evaluate the propagation efficiency of different propagules viz., seeds, stem cuttings and root cuttings and to standardise the potting media for the nursery plants of pachotti. The propagules viz., seeds, stem cuttings and root cuttings for the study were sourced form Jawaharlal Nehru tropical Botanical Gardens and Research Institute, Palode, Thiruvananthapuram and from Wayanad district. The seeds were subjected to in vivo and in vitro germination studies. In in vivo study, among the pretreatments tried, viz., physical treatments, chemical priming and bio priming, only physical treatment of scarification (with sand paper) responded with a very low germination of 2 per cent. The germination commenced after two months of the treatment. Other in vivo pretreatments as well as in vitro treatments did not give any germination. In vegetative propagation, stem cuttings were exposed dto hormone/chemicals (auxins, phloroglucinol and salicylic acid (SA) pretreatments for two hours before planting. When pretreated with SA @ 10 and 20 mg L -1, at three months after planting, the hardwood cuttings responded with 30 pere cent survival, whith a shoot length of 2.99 mcm and 3.62cm, respectively. The semihardwood cuttings pretreated with SA@ 20 mg L-1 responded with 23.33 per cent survival with a higher shoot length of 3.72 cm. Both the hardwood and semi hardwood cuttings pretreated with SA 20 mgL-1 had on par values with respect to shoot length. Root cuttings were pretreated with different concentrations of various types of auxins. Root cuttings pretreated with IAA @ 250 mg L -1, after three months of planting responded with 33.33 per cent survival with a shoot length of 5.73 cm. Though root cuttings had slightly higher survival percent and shoot length, hardwood cuttings were selected for the valuation of potting media due to better availability and ease in procurement. The three month old hardwood cuttings pretreated with SA @ mgL-1 were then transplanted to ten different potting media comprising of two basal media viz., soil:coipith compost :cowdung (1:1:1) (B1) and soil : soirpith compost : vermicompost (1:1:1) (B2), and each in combination with biofertilisers @ 5g plant -1 viz., PGPR (Plant Growth Promotng Rhizobacteria) Mix I, Azospirillum, PSB (Phosphorus Solubilising Bacteria ) and AMF (Arbuscular Mycorrhizal Fungi). At fourth month after transplanting, B2 in combination with biofertilisers were found to be significantly superior to B2, B1 and B1 in combination with biofertilisers with respect to morphological parameters. B2 +PGPR Mix I recorded highest shoot length (11.50 cm) and number of leaves (10.50) which was on par with B2+Azospirillum, B2+PSB and B2+AMF; the highest number of branches (1.92) was observed in B2+ Azospiriillum which was on par with the treatments , B2+ PGPR Mix I, B2+PSB and B2+AMF. The fresh and dry weight of shoots were the highest (21.35 g and 4.78 g respectively) in B2 +PGPR Mix I which was on par with B2+ AMF. B2+ AMF recorded highest values (4.77 cm, 0.30 mm, 3.28 g and 0.0092 g, respectively) with respect to root growth parameters viz., root length, root girth , fresh and dry weight of roots. The physiological parameters, leaf area index (1.36) and leaf area duration (34.63 days) were the highest in B2+ PGPR Mix I which was on par with B2 in combination with other biofertilisers. The phytochemical analysis indicated that carbohydrate content (80.9 mg g-1) of plant tissue was the highest in B2+PGPR Mix 1, which was on par with B2+PSB, B2+Azospirrillum and B2+AMF. Chlorophyll content was found to the highest (1.20 mg g-1) in B2+ Azospirillum which was on par with B2+PGPR Mix I. The same treatment recorded the highest soluble protein content (20.31mg g-1) and it was on par with B2 in combination other biofertilisers. The nutrient analysis of plant tissue showed that nitrogen (2.22 percent ) and potassium (2.15 per cent ) content was significantly higher in B2+ Azospirillum. B2+PSB Recorded higher phosphorus content (0.26 per cent) among the treatments. The study indicated that nursery plants in the potting media B2 in combination with biofertilizers gave better performance with respect to morphological parmeters, physiological parameters, phytochemicals and plant nutrients. Among the various potting media tried, B2+AMF recorded significantly higher plant growth potential (0.522) followed by B2 + PGPR Mix I (0.428). In the study, hardwood cuttings were identified as the preferred planting material for the nursery establishment of pachotti. The cuttings could be treated with salicylic acid @ 20 mg L-1 for initial establishment of nursery plants. The preferred potting media for transplanting the established cuttings for raising the nursery plants of pachotti is Soil : Coirpith compost : Vermicompost (1:1:1) +AMF (5g/plant).

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