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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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20152
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Subject: Food Science and Nutrition × Author: KAU × End date: 2015 × Start date: 2015 ×
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    ThesisItemOpen Access
    Development and quality evaluation of probiotic honey beverage
    (College of Horticulture, Vellayani, 2015) Aparna, H Nath; KAU; Mary, Ukkuru P
    The study, entitled “Development and quality evaluation of probiotic honey beverage” was carried out with the main objective to develop a honey based probiotic beverage and to evaluate its chemical, nutritional, organoleptic and shelf life quality. Honey, aloevera and soya milk were the ingredients utilized for the formulation of the product. Various combinations (C1- C9) with different proportions of ingredients were blended by “trial and error method” to obtain an ideal, consumer acceptable beverage. The percentage of various ingredients viz honey, aloevera pulp, soya milk and water in the C1- C9 combinations were 50-25 per cent, 20-10 per cent, 15-25 per cent and 15-40 per cent respectively. Based on the sensory quality (rank means and hedonic rating) three proportions viz C6, C8 and C9 were selected for probiotication process. Overall mean rank scores for the selected combination were 69.5, 66 and 59 respectively for C9 C8 and C6. Selected combinations were subjected to chemical and nutritional quality analysis. TSS, pH, acidity, reducing sugars and total sugars of the selected combinations ranged between 200 Brix - 230 Brix, 6.5-4.4, 0.08% to 0.06%, 29- 32 g /100g and 73-93 g/100g respectively. While energy and carbohydrate content of the three combinations ranged from 258 – 325 kcal/100g and 64 – 81 g/100g. Negligible protein and vitamin C was recorded in the selected combinations. With respect to mineral content, among selected combination C6 was having maximum content of iron( 0.059mg/100g), sodium (2.3mg/100g ), and potassium (0.8mg/100g) while C9 recorded higher calcium content of 3.2mg/100g.Combination with lowest pH was discarded and C8 and C9 maintained for probiotication process Lactobacillus acidophilus was the culture used for the probiotication process. pH, dosage of inoculum and incubation period were optimised based on the prescribed viable count in the probiotic beverage. Pre treatments prior to probiotication process were also attempted in the study. Results confirmed that 1% inoculum at pH 6.5 with 6 hours of incubation period brought desirable level of viable count in the beverage (85.8 x 109 cfu/ml). Sterilization of individual ingredients in the beverage enabled to obtain a probiotic beverage free of pathogenic organisms with good sensory appeal. The probiotic beverage developed was subjected to sensory, chemical and nutritional analysis in comparison with non probiotic beverage. Overall acceptability of the beverage was 4.5/ 5 with hedonic rating of 8.1.The chemical constituents such as TSS, acidity, pH, reducing sugars and total sugar of the probiotic beverage were recorded as 240 Brix, 0.083%, 6.6, 35.40 g/100g and 86.20g/100g respectively in the developed beverage and it was significantly higher than the control. Macro nutrients such as energy, carbohydrate and protein were 288 kcal/100g, 72.66g/100g and 0.082 g/ 100 g respectively. The probiotic beverage depicted only three days of shelf life at ambient condition and 10 days at refrigerated condition. TSS and acidity enhanced during storage while total sugars decreased. The beverage was also found consumer acceptable (91%). Cost of 100 ml of probiotic beverage is Rs 15/- as against Rs 25-50/100 ml for similar marketed products. The cost of the developed probiotic honey beverage is found to be lower than the proprietary probiotic beverages in the market. Considering the value addition of honey, the developed honey based probiotic beverage stands outstanding in sensory, chemical and nutritional quality and could promote health.
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    ThesisItemOpen Access
    Nutrient composition, antioxidant and hypoglycemic effect of bitter gourd (Momordica charantia L.)
    (College of Agriculture, Vellayani, 2015) Krishnendu, J R; KAU; Nandini, P V
    The present investigation entitled, “Nutrient composition, antioxidant and hypoglycemic effect of bitter gourd (Momordica charantia L.)” was conducted in Thiruvanathapuram district during the period of 2012- 2015 with an objective to study the nutrient composition, phytochemical analysis, antioxidant activities of the selected bitter gourd types along with assessing its hypoglycemic effect on type 2 diabetes mellitus patients. Four types of commercially cultivated bitter gourd viz., light green small, light green big, dark green small, dark green big along with nei paval were selected for the study. The chemical/ nutrient composition, phytochemical and antioxidant activities of the selected types were carried out both in fresh and processed (powdered) forms and the best type was selected (large green) to ascertain the clinical efficacy of the bitter gourd powder. Investigations such as shelf life quality, yield ratio, cost of production, glycemic index and glycemic load were also determined. Significant differences were found in the nutrient content of fresh and dried bitter gourd types. The highest protein, moisture, vitamin C and folic acid were found in light green big both in the case of fresh and dried samples. The total essential and non essential amino acids were also found highest in light green big. Highest carbohydrate content was observed in light green small type both in the case of fresh and dried samples. β carotene content was found to be highest in neipaval both in fresh and dry samples (140.03 mcg/ 100g and 98.93 mcg/ 100g respectively). In the case of mineral analysis, highest calcium, phosphorus, sodium, manganese, copper and zinc content were observed in light green big. The potassium and iron content was found to be highest in nei paval both fresh and dried samples. Quantitative estimation of phytochemicals revealed that, highest polyphenol content was noticed in light green big type both in the fresh and dried forms (18.76 mg and 74.67 mg respectively). The highest flavonoid content was found in light green big. The alkaloid content of bitter gourd samples (fresh) ranged between 0.10 to 0.27 per cent where as in the case of dried bitter gourd samples it ranged between 0.90 to 1.01 per cent. Tannin content was found higher in nei paval. Saponin and charantin content was found highest in light green big while lectin content was observed to be higher in dark green small type. Antioxidant activity in the present study revealed that fresh light green big type had the highest DPPH activity with an IC50 value of 50.88 µg/ ml in methanol solvent. The hydroxyl radical scavenging activity of light green big was found to be higher both in the case of fresh and dried bitter gourd samples with IC50 value of 50.95 µg/ ml and 50.10 µg/ ml respectively. Fresh light green small types showed higher superoxide anion radical scavenging activity with an IC50 value of 50.36 µg/ ml but in dried samples, the value was 49.76 µg/ ml. Antioxidant activity ranged with an IC50 value of 50.09 µg/ ml to 61.90 µg/ ml in fresh bitter gourd samples. Maximum antioxidant capacity was observed in light green big fresh (50.09 µg/ ml) and in the case of dried bitter gourd samples, the highest antioxidant activity was observed in light green big (50.07 µg/ ml). Assessment of the shelf life qualities of the bitter gourd powder revealed that mean moisture level of bitter gourd powder after six month storage was 6.63 per cent. The peroxide content was noticed in the powder only in 5th month (0.10 meq/100 g) and 6th month (0.12 meq/100 g) of storage. During the storage period of six months, bacterial colonies were observed in the 5th month (1×107cuf/g) and 6th month (2×107 cuf/g) and were only in negligible amounts. Clinical efficacy of the bitter gourd powder revealed that during pre-test, the mean fasting blood sugar was 171.8 mg/dl while in the post test it decreased to 132 mg/dl. The mean value for post prandial blood sugar during pre- test was found to be 217.8 mg/ dl while for post test it decreased to 155.9 mg/ dl. The mean value for glycosylated haemoglobin of pre- test was found to be 7.15 per cent while it decreased to 6.21 per cent after supplementation. Total cholesterol revealed a significant difference at 5 per cent level. The mean initial total cholesterol level of the subjects under study was 251.7 mg/ dl. After the supplementation, the total cholesterol level decreased to 180 mg/ dl. In the present study, bitter gourd powder was having a GI of 64 which was around 36 per cent less than that of glucose. The results of glycemic load revealed that bitter gourd powder had a glycemic load of 39. Findings of the present investigation strongly recommend that bitter gourd powder supplementation reduces the blood sugar as well as blood cholesterol level and is efficient in the dietary management of the subjects with diabetes mellitus.