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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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ThesisItem Open Access Development of jack fruit based ready to cook (RTC) instant mixes(College of Agriculture, Vellayani, 2014) Liji, A J; KAU; Suma, DivakarThe study entitled “ Development of jack fruit based Ready To Cook (RTC) instant mixes ” was conducted in the Department of Home Science, College of Agriculture, Vellayani during the period of 2012-2014 with the objective of to develop value added products from raw jackfruit and to evaluate its quality parameters. The Koozha type was selected because of its less popularity compared to Varikka. Three popular raw jack fruit based dishes of Kerala 'namely' Avial', 'Koottu' and 'Olath' were identified for standardization. The preliminary processing methods for each of the products were standardised with respect to size of the jack fruit slices, blanching and immersion in various pre-treatment media in different time durations. The adjuncts in the mixes in various proportions were formulated and dehydrated at 65°C till crisp. These formulations were cooked and evaluated for sensory quality. Cooking methods were optimized with respect to reconstitution time, cooking procedures, cooking time and additional ingredients to be added while cooking. The standardised products were evaluated for their shelf life and these products were packed in PE and laminated pouches. They were stored in ambient conditions for three months. During the storage period yeast colonies were found in 'Koottu' mixes packed in PE pouches. The physical quality of the three mixes were evaluated with respect to appearance, moisture, yield, physiological loss of weight, rehydration ratio and bulk density. The proximate composition of the three products were studied. Calorie, fat and fibre content were found to be higher in Avial mix. Consumer preference study indicated that avial mix was more acceptable amongst the subjects. These products if popularised could overcome the cumbersome handling procedures of jackfruit and make it more popular among the urban classesThesisItem Open Access Impact of drumstick (Moringa oleifera Lam.) supplement on the nutritional status of school children(College of Agriculture, Thiruvananthapuram, 2014) Stephy, Das; KAU; Rari, K JohnThe study entitled “Impact of drumstick (Moringa oleifera Lam.) supplement on the nutritional status of school children” was conducted at the Department of Home Science, College of Agriculture, Vellayani, during the year 2012-2014. The major objective was to study the impact of drumstick (Moringa oleifera Lam.) on the nutritional status of primary school children. The study was conducted at St. Antony’s school of Mararikulam Panchayath in the coastal area of Alappuzha district. The survey was conducted among 300 children of the age group 7- 9 years. Clinical assistance from the physician of Alappuzha medical college was aided in conducting medical camp to screen fifty children with low nutritional status in the age group of 7-9 years. The children were divided into experimental and control group of 30 and 20 respondents respectively. Moringa soup supplement which was formulated by Saranya (2012) in the Department of Home Science and provided at the rate of 15g/child/day to experimental group for sixty days for impact study. The findings of the socio-economic survey, revealed that majority of respondents belonged to the age group 8 years. Dietary surveys revealed an absolutely ill balanced diet with an uniform pattern comprising of rice and fish. All the respondents were non- vegetarians and fish was the main non-vegetarian food in the diet. However consumption of vegetables, green leafy vegetables, pulses, egg and milk products were less. Nutritional status revealed that 66.6 per cent children were below the standard weight and 50 per cent children were below the standard height for their age. Clinical examination after feeding trial indicated that there was decrease in the number of children suffered from lack of hair lustre by 46.62 per cent, dispigmentation by 28 per cent and easy pluckable hair by 33.3 per cent and vitamin A deficiency also decreased to 28.99 per cent. Data on height for age profile, weight for age, mid upper arm circumference ratio, blood haemoglobin and clinical record indicated favourable progress in the case of children belonging to experimental group. Meanwhile in the control group there was no variation. An assessment of anthropometric measurements of the children of experimental group indicated a significant increase when compared with the control group. Hence, it can be concluded that the Moringa oleifera based supplementary food tried in the above feeding trial is found to be a suitable one for popularizing as a supplementary food for the children and it is recommended to provide in the mid-day meal programme for improving their health status.ThesisItem Open Access Capacity building of rural women on enhancement of family nutrition and livelihood security through consumption and value addition of finger millet (Eleusine coracana (L) Gaertn)(College of Agriculture, Vellayani, 2014) Rashmi, R; KAU; Prasasnna, Kumari BThe study entitled “Capacity Building of Rural Women on Enhancement of Family Nutrition and Livelihood Security through Consumption and Value Addition of Finger Millet”. (Eleusine coracana(L.)Gaertn.) was carried out in the Department of Home Science, College of Agriculture,Vellayani, during the year 2012-2014 with the objective of capacity building of rural women to promote consumption of finger millet (Eleusine coracana(L.)Gaertn.) among rural families to enhance their family nutrition and livelihood security through a campaign approach and to assess its impact. One hundred respondents were selected randomly from the beneficiaries of ICDS programme from Kalliyoor panchayath. The findings of the socio-economic survey done revealed that majority of the respondents belonged to the age group between thirty six to fifty five years (70 per cent). Majority (63 per cent) of the respondents were educated up to pre degree. Most of the families had monthly income between 9788-19574 rupees per annum and belonged to middle income group. The food frequency scores revealed that millets were least frequently used. Consumption pattern of finger millet revealed that only 12 per cent were consuming finger millet for feeding their children. Anthropometric assessment of the respondents revealed that 30 per cent of the respondents were in obese grade I category, 37 per cent of the respondents were in obese grade II category while 2 per cent were suffering from severe chronic energy deficiency. Haemoglobin estimation showed that 71 per cent of the respondents were anaemic with mild to severe anaemia. Disease history of the respondents showed that 41 per cent of them wersuffering from various life style diseases like diabetes, hypercholestremia and hypertension. Prior to the conduct of awareness programme ten finger millet based recipes already standardized were collected, prepared and subjected to acceptability tests among a selected panel of judges. The four most highly accepted recipes were later subjected to consumer preference test. Assessment of knowledge, attitude and consumption practices of finger millet conducted before the awareness programme showed that majority of respondents had poor level of knowledge and their attitude and consumption practices were also very low. The impact of the awareness programme assessed after one month showed that there was significant gain in knowledge, change in their attitude and also a significant change in the consumption of finger millet by the respondents pointing out the positive impact of the programme. The mean scores obtained for knowledge (18.57), attitude (84.52) and consumption practices (12.77) were also seen to be increased after the conduct of the awareness programme. Forty per cent of the respondents expressed their interest to start enterprises for preparation and marketing of value added products of finger millet. The study proved that this programme can be successfully implemented in other parts of our state to promote consumption of finger millet thus ensuring nutritional and livelihood security.ThesisItem Open Access Standardisation and quality evaluation of coconut based filled paneer(College of Horticulture, Vellanikkara, 2014) Suvarna, Mohan; KAU; Suman, K TThe present study entitled “Development and quality evaluation of fruit based instant snack and pasta product” was carried out at Dept of Home Science, College of Agriculture, Vellayani, Trivandrum during the period 2011 to 2014. The objective of the study was to develop fruit based ready to eat instant snack and ready to cook pasta product by incorporating locally available fruits and also to assess the quality aspects such as nutritional, chemical, shelf stability and consumer acceptance and preference. Part .I. Development of instant snack The ingredients in instant snack product were jackfruit, papaya, banana, parboiled rice, wheat, horse gram, green gram and coconut. Each component had undergone various degrees of processing and optimization. Eight different combinations (C1, C2, C3, C4, C5, C6, C7 and C8) of the instant snack were worked out, from which the best combination C2 was selected based on the nutrient content and sensory evaluation by selected trained panel members. The ratio of the selected combination was 1: 1: 1: 2: 1: 2: 1: 1. The nutritional analysis revealed that instant snack had 349. 8 K Cal, 10.83 g protein, 66.96 g carbohydrates and 4.9 g fat per 100 g of the product. Organoleptic evaluation of the product emphasized that the flavor parameter was highly scored (5.8/6) and all the other parameters were also equally scored well above 5 out of 6. The highlight of the storage study conducted for 3 months showed that there was no significant difference in sensory parameters and chemical constituents and no microbial growth was observed. Consumer acceptance and preference study conducted among three different groups (children, adolescents and adults) showed that all the participants equally preferred the developed instant snack with mean scores ranging from 7.78 to 7.84 out of 9. The cost of the developed instant snack was Rs-170/- per Kg. Part .II. Development of pasta The second part of study, focused on the incorporation of fruits, jack fruit (Koozha) papaya (Pusa Dwarf), banana (Nendran) along with other ingredients ie green gram flour, wheat flour, and tapioca starch for the production of pasta. Different proportions of various ingredients such as wheat flour, green gram flour, tapioca starch, and fruit pulps were tried out for the pasta production. A total number of 19 proportions of pasta were tried out using banana pulp, papaya pulp, jack fruit pulp and mixed fruit pulp.Based on the Mass Flow Rate (MFR) best four proportions were selected from each fruit being banana pasta (P1B), papaya pasta (P2P), jackfruit pasta (P3J) and mixed fruit pasta (P4MF). The MFR values ranged from 0.52 to 2.72. The least MFR value was shown by P3J (0.52). P2P shown greater MFR value (2.72), followed by P4MF (2.11), and P1B (1.79). The ratios of selected proportions of pasta were 3: 5: 1: 1. Physical characteristics such as swelling index, water absorption index, cooking time, cooking loss, colour, and texture were analyzed and found significant difference in certain characters amongst the selected proportions of pasta. The sensory study indicated that the overall score was high for the P1B. The calorie content for P2P, P3J and P4MF pastas were 338.68, 368.65 and 368.65 respectively. Carbohydrates were found to be high in P1B (58.56) followed by P3J (56.91), P4MF (54.46). P2P (51.56) had the lowest carbohydrate content. In general, the nutrient content of P1B was relatively high. Even though a decreasing trend was observed for sensory scores of stored pasta, no significant difference was noticed. Analysis of chemical constituents of developed stored pasta also had no significant change. Fungal and yeast growth was observed only in the third month of storage for all the stored pasta samples. The consumer acceptance and preference study among children, adolescents and adults showed that the product pasta was highly preferred by adolescents followed by adults and children. The costs of the developed products ranged from Rs. 240/- per Kg to 265/- per Kg. Nevertheless, the well accepted ready to eat snacks and pasta products that were developed in the study can be scaled up for potential commercialization and marketing. Other underutilized fruits also can be similarly utilized for development of such products which will have high nutritional value and low cost.ThesisItem Open Access Food and nutrition security of paddy cultivators of Kalliyoor panchayat(College of Agriculture, Vellayani, 2011) Naziya, Latheef; KAU; Rajani, MThe present study was carried out at Kalliyoor Panchayat, an adopted village of College of Agriculture, Vellayani. Hundred paddy cultivators from the selected four “Padashekharam Samitis” drawn at random were the main sample. From the hundred families, thirty women were selected as the micro sample and their nutritional status were assessed since the women are the key indicators of food adequacy at household level. The study focused on the importance of food security among the paddy cultivators and thereby assuring nutrition security among them. Findings revealed that the paddy cultivators, though the producers of food grains were not enjoying food security. The objective of the study is to assess the household food and nutrition security of selected paddy cultivators in terms of food availability and its utilization. The outcome of food security can be taken to be the nutritional status of the individuals, with the understanding that food intake is the basic factor and a number of non food factors such as sanitation, access to clean drinking water, access to health care facilities also determine food and nutrition security. Tools were constructed to ascertain the socio-economic status and personal characteristics of the respondents. Monthly expenditure on different food items were observed by purchase inventory. Food frequency, food consumption pattern and food habits of the family were studied with the help of diet survey. For the micro sample, anthropometric measurements, biochemical estimation, clinical assessment, one-day weighment survey were executed. All the respondents in the study reported the use of leased in land for cultivation. It was found that tapioca, rice and fish were most commonly consumed foods. Majority of the respondents substituted gruels instead of rice. The consumption of fruits was very low or rare. Majority of the respondents belonged to SC/ST groups and they took small loans from money lenders. The food availability and accessibility data is collected through food purchase inventory survey of one month duration, which revealed that majority of respondents were not purchasing or procuring enough food needed to meet their requirement based on the recommended allowance for a balanced diet as suggested by ICMR. As far as the micro sample is considered, it was found that their diet did not meet the RDA. Their diet lacked macro as well as micro nutrients. The results of the study reveals that based on the food security indicators (modified version of Chung et.al), only 9% were food secure, 16% moderately food secure and 75% food insecure. The data collected from micro sample denoted that only 10% women were food secure, 73% moderately food secure and 17% food insecure. Therefore it can be concluded that majority of the respondents falls in the food insecure group indicating a considerable percentage execute inappropriate coping mechanisms to be food secure with the available resources.ThesisItem Open Access Optimisation of process variables for value added pumpkin (cucurbita moschata poir.) products.(College of Horticulture, Vellanikkara, 2011) Shabina, B; KAU; Suman, K TThe present study entitled “Optimisation of process variables for value added pumpkin (Cucurbita moschata Poir.) products” was undertaken to standardise the process variables for value added dehydrated products of pumpkin such as sweet and salted flakes and ready to use custard powder. The study also aimed to evaluate the nutritional and organoleptic qualities and shelf life of the products. The percentage of weight loss, solid gain and water loss increased gradually in dehydrated sweet and salted flakes with increase in concentration of the solute upto four hours of soaking. Fluctuations in the above mentioned parameters were noticed in the fifth and sixth hours of soaking. In sweet flakes, maximum sucrose gain was noticed in flakes prepared from pumpkin slices soaked in 60 per cent sugar solution. The salted flakes prepared using 15 per cent salt solution had the highest percentage of salt gain. The organoleptic qualities of dehydrated sweet and salted flakes and custard were evaluated. Sweet flakes prepared from pumpkin slices soaked in 60 per cent sugar solution containing 0.3 to 0.4 per cent citric acid had maximum mean scores of above 8.00 for different quality attributes. The mean scores for different oragnoleptic qualities of salted flakes was found to be high in flakes prepared by soaking in three per cent salt solution containing 0.3 per cent citric acid for one hour. Among seven treatments tried, custard prepared from custard powder having 5 to 20 per cent pumpkin and 15 to 30 per cent corn flour had maximum mean scores for different quality attributes. Sweet flakes prepared from pumpkin slices soaked in 60 per cent sugar and 0.3 per cent citric acid solution for two hours and salted flakes prepared from pumpkin slices soaked in three per cent salt solution containing 0.3 per cent citric acid for one hour were selected as the most acceptable treatments. For the preparation of ready to use custard powder, the treatment having 10 per cent pumpkin powder and 25 per cent corn flour was selected as the most acceptable one. The selected custard powder was evaluated for various physical qualities. The custard powder was freely flowing without any lumps even after three months of storage. Bulk density of the product was found to be constant (0.72g per ml) throughout the storage period. The moisture content and titrable acidity of sweet and salted flakes and custard powder increased during storage, whereas a reduction in pH was noticed during storage. Due to inter conversion of biological components, the reducing sugar, total sugar and TSS showed a decreasing trend in all the three products. A decrease in β carotene content was also noticed during three months of storage. The enhanced moisture absorption during storage slightly decreased the crispness of flakes thereby affecting their acceptability. The mean scores for different organoleptic qualities of sweet and salted flakes decreased during three months of storage. The custard prepared from custard powder was acceptable throughout the period under study. Microbial count was not observed in sweet and salted flakes initially. But on storage, microbial contamination was noticed from first month onwards. In custard powder, bacterial and fungal growth was not observed throughout the storage period but yeast count of 0.33x103 cfu g-1 was observed at the end of three months of storage. Insect infestation was not observed in custard powder throughout the storage period. Cost of production of dehydrated sweet and salted flakes and custard powder was computed and was found to be slightly higher than the flakes and custard powder available in the market.ThesisItem Open Access Quality evaluation in organic amaranthus (amaranthus tricolor L.)(College of Horticulture, Vellanikkara, 2011) Aparna, T; KAU; Seeja, ThomachanThe study entitled ‘Quality evaluation in organic amaranthus (Amaranthus tricolor L.)’ was undertaken to evaluate the effect of different organic manures on the physical characters, biochemical and nutritional constituents, antinutritional factors and organoleptic qualities of amaranthus. Amaranthus were grown with four different organic manures namely vermicompost, farm yard manure, neem cake and poultry manure. They were compared with amaranthus cultivated by applying recommended NPK which was taken as the control. Edible leaves of amaranthus (cv. Arun) cultivated under the All India Co-ordinated Research Project (VC) in the Department of Olericulture were collected for the study. The quantity of organic manures used in each treatment was equivalent to 100 per cent recommended nitrogen. Amaranthus cultivated using poultry manure had increased plant height (130.30 cm) and maximum yield (20.17 t/ha) and was late flowering (125.75 days). The appearance of amaranthus cultivated with NPK, farm yard manure and poultry manure was found to be good with maroon red colour. The leaves of amaranthus were analysed for various biochemical and nutritional components. Amaranthus cultivated using vermicompost had the highest moisture, beta carotene, carotenoids, and chlorophyll. The protein and starch were found to be maximum in amaranthus grown with poultry manure. Amaranthus cultivated with recommended NPK had the lowest fibre and protein content. Application of farm yard manure helped to improve the mineral content in amaranthus, in which maximum levels of calcium, sodium, potassium, magnesium and zinc were observed. Maximum iron content was noticed in amaranthus cultivated using poultry manure where as phosphorus was maximum in amaranthus grown with recommended NPK. Lowest mineral content was noticed in amaranthus cultivated using vermicompost. Anthocyanin and vitamin C were also found to be high in amaranthus cultivated using farm yard manure. Lowest content of vitamin C was noticed in amaranthus grown with recommended NPK. The antinutritional factors in amaranthus were also evaluated. Low levels of nitrates and oxalates are considered as desirable in green leafy vegetables. The lowest percentage of oxalate was noticed in amaranthus cultivated using neem cake where as the nitrate was found to be low in amaranthus grown with recommended NPK and vermicompost. Amaranthus cultivated using organic manures and recommended NPK was found to be organoleptically acceptable. Comparatively, highest mean scores for different organoleptic qualities were noticed in amaranthus grown with poultry manure. Among the different treatments amaranthus cultivated using farm yard manure was found to be the most ideal treatment for various quality attributes followed by poultry manure.ThesisItem Open Access Bio-availability of minerals from pulses(College of Horticulture, Vellanikkara, 2010) Ambili, Appukuttan; KAU; Usha, VLegume 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.ThesisItem Open Access Comparative evaluation of fresh fruit juices sold by street vendors versus restaurants(Department of Home Science, College of Horticulture, Vellanikkara, 2010) BIndhya, Dhanesh T; KAU; Indira, VThe present study on "Comparative evaluation of fresh fruit juices sold by street vendors versus restaurants" was undertaken to evaluate the quality attributes of fresh fruit juices sold in the street vending sites and restaurants with respect to chemical constituents and microbial contamination. A survey among the street vendors and restaurant workers from selected street vending sites and restaurants belonging to five wards of the Thrissur Corporation was conducted to elicit general information of vendors and restaurant workers and information on their knowledge and practices. Most of the vendors and restaurant workers were below 20 years of age and earned an income to fulfill their basic needs. Most of the vendors were educated up to primary school level while the restaurants workers were found to be high school educated. Better cleaning practices were observed among the restaurant workers. Good quality cleaning materials were used by the restaurant workers compared to those used by the street vendors in cleaning the preparation area. Both the vendors and workers used disinfectants to keep away insects and rodents. Better water facilities and storage of collected water were noticed among the restaurant workers. Both the street vendors and restaurant workers used glass tumblers to serve fruit juices but unhygienic washing practices among the street vendors were observed with regard to washing of used glasses. Hygienic conditions with good toilet facilities were noticed in the restaurants when compared to the conditions in and around the street vending sites. Flies, dust and foul smell were noticed in the street vending sites while it was not noticed in the restaurants. Garbage disposal facilities were available for both the sites but better facilities were noticed in the restaurants. The restaurant workers were found to be neat and clean in appearance when compared to street vendors. The restaurant workers used head gears and aprons and majority used gloves during the preparation of fruit juices while the same was not noticed among the street vendors. Positive responses with respect to their knowledge and washing practices before and after preparation were obtained from the street vendors and restaurant workers. The trend of fruit beverage consumption was obtained after conducting a survey among the consumers visiting the selected street vending sites and restaurants of Thrissur Corporation and all the consumers preferred fresh fruit juices than synthetic beverages. Thus, three most frequently consumed fresh fruit juices namely pineapple, grape and lime juices were selected for quality evaluation. The fresh fruit juices collected from the six street vending sites and four restaurants were analysed for chemical constituents like acidity, pH, TSS, reducing sugar, total sugar, non-reducing sugar, vitamin C, β carotene, sodium, potassium and artificial food colours. The juices were also analysed for the enumeration of microorganisms and for the presence of any pathogenic microorganisms. The mean acidity of pineapple juice collected from the street vending sites and restaurants was found to be same. Variation in the mean acidity was observed in the grape and lime juices collected from both the sites but statistically significant variation was observed only in the case of lime juice. An increase in the mean TSS content of pineapple and grape juices collected from the restaurants was observed compared to the mean TSS content of juices collected from the street vending sites while in the case of lime juice an increase in the mean TSS content was observed in juice collected from street vending sites. Significant variation in the mean total sugar content was observed only in pineapple juice collected from street vending sites and restaurants. Significant variation in the mean reducing sugar content was observed in pineapple and grape juices collected from the two sites. An increase in the mean non-reducing sugar content of all the three fruit juices collected from the restaurants was noticed when compared to the mean non-reducing sugar content of juices collected from the street vending sites. Higher mean vitamin C content was obtained in grape and lime juices collected from the restaurants while for pineapple juice collected from both sites it was same. Significant variation in the mean β carotene content was not noticed in the three fruit juices collected from the street vending sites and restaurants. Significant increase in the mean sodium content of grape juice collected from the street vending sites and restaurants was noticed while the mean potassium content was found to be significantly higher in grape and lime juices collected from the street vending sites when compared to the restaurants. Artificial colouring agents were absent in the fruit juices collected from the street vending sites and restaurants. The fresh fruit juices collected from the street vending sites and restaurants were contaminated with bacteria, yeast and mould but juices collected from the street vending sites were grossly contaminated with these organisms. The bacterial count in all the fruit juices was significantly higher which were collected from the street vending sites when compared to that of restaurants. Yeast count of grape and lime juices collected from the street vending sites was found to be significantly high while the mould count was found to be high in lime juice collected from the street vending sites. Pathogenic microorganisms like E.coli and Salmonella spp. were detected in the juices collected from the street vending sites. E.coli was noticed in juices collected from only one restaurant. E.coli was also detected in the water samples collected from almost all the street vending sites and one restaurant. However, Salmonella was not observed in the juices collected from the restaurants. From the study it is evident that fruit juices sold in the street vending sites are unsafe in terms of microbial quality though they possess almost similar nutritional qualities to the juices collected from the restaurants.