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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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Subject: Food Science and Nutrition × Author: Ambili, Appukuttan × Author: KAU × End date: 2010 × Start date: 2010 × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    Bio-availability of minerals from pulses
    (College of Horticulture, Vellanikkara, 2010) Ambili, Appukuttan; KAU; Usha, V
    Legume grains are generally processed before consumption depending on the cultural and taste preferences. In India the most common domestic methods of processing of legumes include soaking, soaking and dehulling, milling and germination. These methods have been reported to be beneficial for enhancing the nutritive value of various food legumes, by reducing the antinutritional factors and enhancing the bioavailability of minerals. Bioavailability is the degree to which food nutrients are available for absorption and utilisation in the body. Extractable minerals in a food are those which are soluble in 0.03 N HCl, the concentration is found in human stomach. The amount of HCl extractable minerals indicates an index of their bioavailability from foods. In the present study an attempt was made to estimate the HCl extractability of minerals from pulses. Three legumes such as bengal gram, green gram and horse gram were selected and subjected to various processing methods such as soaking, soaking and dehulling, milling and germination and two cooking methods such as ordinary cooking and pressure cooking. Among the processing and cooking methods studied, germination for 36hrs and 5mts pressure cooking was the best method for improving the extractability of minerals like calcium (67.63%), iron (39.75%), phosphorus (55.08%) and zinc (70.41%) in bengal gram. In green gram and horse gram maximum calcium (29.78% and 52.35% respectively) and phosphorus (56.66% and 52.13% respectively) extractability was observed by this method. This method is also suitable for reducing the tannin content in bengal gram (73%), green gram (35%) and horse gram (90%). Germination for 36hrs and 30mts ordinary cooking can cause a further increase in iron extractability. In green gram iron extractability (70.19%) and in horse gram iron (70.23%), potassium (49.53%) and zinc (50.83%) extractability was increased by this method. Germination for 24 hrs and 30mts ordinary cooked sample showed maximum zinc (76.01%) extractability in green gram. The milled and pressure cooked sample showed a maximum potassium extractability in bengal gram (48.23%) and green gram (50.69%). Milled and cooked samples showed a considerable reduction in phytic acid and crude fiber content. Over all, the processing and cooking methods improved the HCl extractability of minerals from pulses. Maximum improvement was brought about by germination (24 and 36hrs) followed by pressure cooking and ordinary cooking and milling. As these processing methods are inexpensive in terms of time, energy and fuel saving, these methods can be used in household processing of legumes especially in developing countries like India where legumes are an integral part of the daily meal pattern.