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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 Development and quality evaluation of fruit based instant snack and pasta product(College of Agriculture, Vellayani, 2014) Poornima, K Das; KAU; Nirmala, CThe 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 childrenThe 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 costThesisItem Open Access Development and quality evaluation of probiotic honey beverage(College of Horticulture, Vellayani, 2015) Aparna, H Nath; KAU; Mary, Ukkuru PThe 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.ThesisItem Open Access Nutrient composition, antioxidant and hypoglycemic effect of bitter gourd (Momordica charantia L.)(College of Agriculture, Vellayani, 2015) Krishnendu, J R; KAU; Nandini, P VThe 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.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.