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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: Agriculture × Author: KAU × Author: Lakshmy, A S × End date: 2011 × Start date: 2010 ×
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    ThesisItemOpen Access
    Quality evaluation of parboiled rice and rice products from germinated rice.
    (College of Horticulture, Vellanikkara, 2011) Lakshmy, A S; KAU; Suman, K T
    The study entitled “Quality evaluation of parboiled rice and rice products from germinated rice” was undertaken to evaluate the physical, cooking, biochemical, nutritional, organoleptic and keeping qualities of parboiled rice from germinated paddy. The study also aimed to evaluate the physical and keeping qualities of roasted rice flour and to assess the acceptability of the products prepared with rice flour. Paddy variety Jyothi was selected for the study. After soaking for 12 hours, the paddy was germinated at laboratory level. Paddy soaked for 12 hours (T1), germinated for 3 days (T2) and 6 days (T3) were selected as treatments. Ungerminated paddy (T0) was the control. Parboiling of the selected treatments was carried by hot soaking process. Milling recovery was found to be very low in germinated samples, compared to control, which in turn resulted in higher milling loss. Milling recovery of germinated samples decreased significantly during storage whereas, in control an increase was noticed. Significant variation among treatments was observed with respect to thousand grain weight and thousand grain volume. To obtain optimum cooked rice, a cooking time of 37.66 to 44.67 minutes was noticed among different treatments and it increased significantly during storage. A positive correlation between water uptake, volume expansion and grain elongation was noticed in all the treatments. Germination decreased the amylose content by 4 to 14 per cent in different treatments there by affecting the gel consistency. Intermediate gelatinisation temperature was noticed in all the treatments. Moisture content of parboiled rice from four treatments varied from 11.02 to 12.10 per cent which increased significantly during storage. A significant increase in total and reducing sugar was observed as a result of starch degradation during germination. Variation was noticed in the protein, fat and fibre content among treatments. Progressive increase in the thiamine content was noticed with advancement in the days of germination. Compared to control, significant decrease in the calcium, iron and phosphorus content of germinated samples was noticed. During germination, in vitro starch digestibility of parboiled rice increased by 3 to 14 per cent. Significant increase in in vitro mineral availability was also noticed. Bulk density of roasted rice flour from different treatments varied from 0.78 to 0.84 g/ml. Lower water absorption and water solubility indices were noticed in rice flour from germinated samples compared to control. The evaluation of retrogradation property in roasted rice flour from treatments revealed that syneresis per cent increased with advancement in days of observation. Maximum syneresis was noticed in germinated samples. The products prepared using rice (cooked rice, iddli and Kozhukatta) and rice flour (idiyappam and puttu) from germinated paddy had better taste. But germination influenced the texture of the products except in puttu. Mean scores for various quality attributes increased when the products were prepared from stored rice and rice flour. The rice and roasted rice flour were evaluated for bacteria, fungi and yeast initially and after three months of storage. Presence of bacteria was detected in both and the count increased during storage. Fungal and yeast growth were not detected in rice and rice flour initially and after three months of storage. Insect infestation was not noticed in rice and rice flour from different treatments.