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Kerala Agricultural University, Thrissur

The history of agricultural education in Kerala can be traced back to the year 1896 when a scheme was evolved in the erstwhile Travancore State to train a few young men in scientific agriculture at the Demonstration Farm, Karamana, Thiruvananthapuram, presently, the Cropping Systems Research Centre under Kerala Agricultural University. Agriculture was introduced as an optional subject in the middle school classes in the State in 1922 when an Agricultural Middle School was started at Aluva, Ernakulam District. The popularity and usefulness of this school led to the starting of similar institutions at Kottarakkara and Konni in 1928 and 1931 respectively. Agriculture was later introduced as an optional subject for Intermediate Course in 1953. In 1955, the erstwhile Government of Travancore-Cochin started the Agricultural College and Research Institute at Vellayani, Thiruvananthapuram and the College of Veterinary and Animal Sciences at Mannuthy, Thrissur for imparting higher education in agricultural and veterinary sciences, respectively. These institutions were brought under the direct administrative control of the Department of Agriculture and the Department of Animal Husbandry, respectively. With the formation of Kerala State in 1956, these two colleges were affiliated to the University of Kerala. The post-graduate programmes leading to M.Sc. (Ag), M.V.Sc. and Ph.D. degrees were started in 1961, 1962 and 1965 respectively. On the recommendation of the Second National Education Commission (1964-66) headed by Dr. D.S. Kothari, the then Chairman of the University Grants Commission, one Agricultural University in each State was established. The State Agricultural Universities (SAUs) were established in India as an integral part of the National Agricultural Research System to give the much needed impetus to Agriculture Education and Research in the Country. As a result the Kerala Agricultural University (KAU) was established on 24th February 1971 by virtue of the Act 33 of 1971 and started functioning on 1st February 1972. The Kerala Agricultural University is the 15th in the series of the SAUs. In accordance with the provisions of KAU Act of 1971, the Agricultural College and Research Institute at Vellayani, and the College of Veterinary and Animal Sciences, Mannuthy, were brought under the Kerala Agricultural University. In addition, twenty one agricultural and animal husbandry research stations were also transferred to the KAU for taking up research and extension programmes on various crops, animals, birds, etc. During 2011, Kerala Agricultural University was trifurcated into Kerala Veterinary and Animal Sciences University (KVASU), Kerala University of Fisheries and Ocean Studies (KUFOS) and Kerala Agricultural University (KAU). Now the University has seven colleges (four Agriculture, one Agricultural Engineering, one Forestry, one Co-operation Banking & Management), six RARSs, seven KVKs, 15 Research Stations and 16 Research and Extension Units under the faculties of Agriculture, Agricultural Engineering and Forestry. In addition, one Academy on Climate Change Adaptation and one Institute of Agricultural Technology offering M.Sc. (Integrated) Climate Change Adaptation and Diploma in Agricultural Sciences respectively are also functioning in Kerala Agricultural University.

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20111
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Subject: Agricultural Engineering × End date: 2011 × Start date: 2011 × Type: Thesis ×
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    ThesisItemOpen Access
    Process standardisation for banana wine
    (College of Horticulture, Vellanikkara, 2011) Saritha, E V; KAU; Usha, V
    The study on “Process standardisation for banana wine” was undertaken to evaluate the physico chemical and sensory qualities of banana (Palayankodan) wines with pure strains of wine yeast Saccharomyces cerevisiae and commercial baker’s yeast. Since, composition and quality of a wine was closely related to the yeast strain used, standardisation of banana wines with yeast strains was an objective of the study. In the present study, three pure strains of Saccharomyces cerevisiae viz MTCC 172, MTCC 174 and MTCC180 were obtained from IMTECH and the commercial baker’s yeast were used each in two different dilutions (106 and 107) for fermentation of banana pulp. Inoculum concentration was standardised by standard procedures before fermentation. Wine yield was significantly high with baker’s yeast in both 106 dilution (68.36%) and 107 dilution (67.76%). Among pure strains, wine yield was high with MTCC 172 in both dilutions (59.53 and 57.57% respectively). MTCC 172 (106) also produced wines with significantly high TSS (13.93° brix) and high pH (4.25). Among wines with baker’s yeast, T7 (106 dilution) showed highest wine yield (68.36%), alcohol content (8.23%) and TSS (12.46° brix) with a corresponding high titrable acidity of 0.89 per cent and low pH (3.74). Clarity of wine was maximum (T8) with baker’s yeast (78.75% light transmittance) in 107 dilution. Sensory qualities of the wines with yeast strains revealed that the panelists were in agreement only with the high flavour profile of the wines. Among pure strain, MTCC 172 (106) dilution had the maximum score for colour and appearance (8.1), flavour (8.1), taste (7.9) and overall acceptability (7.8). Among wines with baker’s yeast, T7 (106 dilution) showed the best score for colour and appearance (8.4), flavour (8.2) and overall acceptability (7.6). Based on the overall acceptability score of the wines, pure strain MTCC 172 (106 dilution) and baker’s yeast in 106 dilutions were selected for wine development. Another objective of the study was to evaluate the effect of various treatments on the quality attributes of wines developed by the selected yeast strains. Treatments with pectinase enzyme, potassium metabisulphite (KMS) and pressure cooking of banana pulp as a pretreatment were done to evaluate the quality aspects of wines. Among treatments with MTCC 172, T2 (pulp + sugar + PS + enzyme) and T8 (pressure cooked pulp + sugar + PS + enzyme + KMS) were selected with maximum overall acceptability score (7.9). Among treatments with baker’s yeast, the selected treatments with acceptable quality parameters were T2 (pulp + sugar + BY + enzyme) and T4 (pulp + sugar + BY + enzyme + KMS) with the highest overall acceptability score of 7.8 and 7.7 respectively. All the four selected wines were treated with pectinase (0.3%). The selected wines after initial quality evaluation were pasteurised and bottled in amber coloured bottles with cork caps and were stored in ambient temperature for three months for storage studies. The physico chemical characteristics of the wines showed a significant increase in clarity, titrable acidity, tannin and a significant reduction in reducing sugar. Maximum wine clarity, titrable acidity and maximum reduction in reducing sugar were found in T2PS. With respect to organoleptic qualities, there was no significant change with regard to colour and appearance, taste and overall acceptability of the wines in storage. A significant increase in flavour, desirable level of astringency and acceptable level of alcohol were observed in T2PS (pulp + sugar + PS + enzyme) after storage. Organoleptic qualities after storage revealed a high score for T2PS in attributes like desirable level of astringency (7.9), sugar acid blend (8.1), taste (8.2), acceptable level of alcohol strength (8.0) and overall acceptability (8.1). After storage there was no microbial population (yeast, bacteria and fungi) in the wines. The cost of production of the selected wine treatment T2PS (pulp + sugar + PS + enzyme) was worked out and was compared with the cost of 750 ml of grape wine locally available made by wine makers. Grape wine (750 ml) costs Rs.150/- whereas the banana wine costs Rs. 96/-. The cost can be reduced further in large scale production of banana (Palayankodan) wines