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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: KAU × End date: 2018 × Start date: 2018 × Type: Thesis ×
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    ThesisItemOpen Access
    Quality evaluation of tannia corm (xanthosoma sagittifolium (L.) schoot) and its suitability for product development
    (Department of Community Science, College of Horticulture, Vellanikkara, 2018) Amitha Elias; KAU; Aneena, E R
    Tuber crops are known as poor man’s crop as it provides cheap food of high calorific value and quality starch. Tannia is an edible root crop belonging to the family Araceae grown in the tropics and sub tropics. Tannia corms are mainly used as planting material and excess corms are left unharvested. Its acridity, poor storage quality, browning reactions and bulkiness limits the use of tannia corms. Through appropriate processing techniques, these problems can be minimised. The present study entitled ‘Quality evaluation of tannia corm (Xanthosoma sagittifolium (L.) Schott) and its suitability for product development’ was conducted to evaluate the nutritional, antinutritional and organoleptic qualities of tannia corm. The study also evaluated the quality aspects of flour, starch powder and an instant soup mix developed using tannia corm. Constituents like moisture, starch, total sugars, carbohydrates, protein, fibre, total ash, acidity, calcium, iron, phosphorus, sodium, potassium, polyphenols, oxalates, in vitro digestibility of starch, in vitro availability of calcium, iron and zinc of the raw tannia corm were analysed. The starch and carbohydrate content of the corm was 30 % and 72 % respectively and the protein content was 8.48 mg/100g. The content of calcium, iron, phosphorus in 100 g of tannia corms were as 8.2mg, 0.42mg, and 40 mg respectively. Organoleptic qualities of cooked rhizomes obtained a mean score of above 7.00 for all parameters. The oxalate content of raw tannia corm was found to be 1.03 g/100g. Various pretreatments were given to tannia corm for reducing the oxalate content and to reduce browning reactions. Organoleptic qualities of pretreated tannia corm flours were evaluated and found that treatment with one per cent potassium metabisulphite (T3) was effective in preventing browning reactions. For all organoleptic quality parameters, the treatment T3 obtained mean score of above 7 and the oxalate content reduced to 0.20 mg/100g Pretreatments like precooking tannia corms for 5 minutes and boiling in water at 900C for 60 minutes was also found to be good in organoleptic qualities. Porridge prepared by T1 (boiling in water at 900 C for 60 minutes) and T2 (pressure 64 cooking for 5 minutes) were obtained mean scores of 6.55 and 7.04 respectively for overall acceptability. But the pretreatments like T4 (), T5, T6, T7, and T8 resulted in products with poor organoleptic qualities. As pretreatments like T4 (Soaking in 2 % citric acid for 30 minutes), T5 (Soaking in 2 % tartaric acid for 30 minutes), T6 (Soaking in 2 % baking soda in cold water for 30 minutes), T7 (Soaking in 2 % ascorbic acid for 30 minutes), T8 (Soaking in 2 % citric acid + 2 % ascorbic acid for 30 minutes) resulted in products with poor sensory qualities, these treatments were found to be not effective in preventing browning reaction hence, tannia corn flour with pretreatment T1, T2 and T3 only were selected for further studies. The nutritional constituents of the selected pretreated tannia corm flours were estimated. The constituents like moisture, starch, total sugars, carbohydrates, protein, fibre, total ash, acidity, calcium, iron, phosphorus, sodium, potassium, polyphenols, in vitro digestibility of starch, in vitro availability of calcium, iron, zinc and oxalate content of the samples were also analysed. From the various pretreatments tried for the selection of flour, the most acceptable treatment was selected for developing instant soup mix. Starch powder was prepared from tannia corm. The shelf life qualities of selected tannia corm flour and starch powder were estimated initially and at monthly intervals. The bulk density of corm flour and starch was found to be 0.63 g per cc and 0.54 per cc respectively. A decrease in water absorption index in corm flour and starch powder were observed after three months of storage. Bacterial count in corm flour was found to be 0.4 ×105 cfu g-1 initially which increased to 2.2×105 cfu g-1 by the end of storage period. The fungal growth was not detected initially in flour but at the end of third month of storage, a fungal count of 1.2×103 cfu g-1 was observed. The fungal growth in tannia corm starch powder was found to be 0.6 ×103 cfu g-1 initially which increased to 1.4 ×103 cfu g-1 at the end of storage. Yeast growth was not detected in corm flour and starch powder initially but a yeast content of 1.2 ×103 cfu g-1 was found at the end of the storage period in the starch powder. There was no considerable change in sensory qualities in both flour and starch powder after three months of storage. 65 An instant soup mix was standardised using different proportions of selected tannia corm flour and corn flour. Treatment with 30 per cent tannia corm flour and 70 per cent corn flour (T8) had the maximum mean score for overall acceptability (7.9). The selected instant soup mix were packed in metallised polyethylene covers (200 gauge) and kept for storage studies for three months. The instant soup mix was found to be shelf stable up to three months of storage. Tannia corms contain good amount of starch, carbohydrate, protein and mineral constituents like sodium, phosphorus, calcium and potassium. Oxalate content and browning reactions were reduced by various pretreatments. The present study found that good quality flour and starch powder could be prepared from tannia corms. Tannia corm flour and starch powder were of good sensory qualities and can be used to prepare acceptable products like instant soup mix. The tannia corm flour and starch powder could be effectively utilised for the development of instant mixes and is very much suited for various food applications.
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    ThesisItemOpen Access
    Value added products from jackfruit rind
    (Department of Community Science, College of Agriculture Vellayani, 2018) Tharani, S; KAU; Suma Divakar
    The study entitled “Value added products from jackfruit rind” was carried out at the Department of Community Science, College of Agriculture,Vellayani during the period 2016-2018. The objective framed for this study is, to develop value added Ready- to- Cook (RTC) dehydrated products from Jack fruit rind and to assess their qualities. Thus two RTC dehydrated products namely Jackfruit rind based papad and crispies. Raw mature jack fruits cv. Koozha and Varikka, (90-105 days after fruit set) were selected for this study. The functional quality analysis of jackfruit rind flour revealed that there was significant difference at 5 % level in the water absorption index, oil absorption index, foaming capacity, and swelling power of the cv. Varikka and Koozha flours. Raw Koozha jackfruit rind flour showed higher content of crude fiber and dietary fiber. It had low content of carbohydrate (29 g/100g) and fat (1.84 g/100g). Raw Koozha jackfruit rind flour had higher tannins (0.088 g/100g) which could be the source of bitterness of the product. It also had higher content of polyphenols (2 g/100g) that could be responsible for the enzymatic browning of rinds and had lower peroxide value (0.5 g/100g), which could be the reason for better keeping quality of this rind type. Pectin content was found to be higher (27.5 g/100g) in ripe varikka jackfruit rind flour, which is a limiting factor in the production of dehydrated and extruded products as it affects the extrusion quality of the products. The various treatments selected for the formulation of papads and crispies with rice flour, varikka jackfruit rind flour and black gram flour respectively in the pre-determined proportions were, T1 (50:50:0), T2 (50:40:10), T3 (60:30:10), T4 (70:20:10), T5 (80:10:10) and control (100:0:0). Similarly, the treatments selected for the formulation of papads and crispies with, rice flour, koozha jackfruit rind flour and black gram flour respectively in the pre-determined proportions were, T6 (50:50:0), T7 (50:40:10), T8 (60:30:10), T9 (70:20:10), T10 (80:10:10) and control (100:0:0). Jackfruit rind papad was processed by the standardized procedures of Kamath (2008) and crispies were processed at CTCRI (Incubation centre) by the standard procedures of Veena (2014). Based on the sensory evaluation it was found that T5 and T10 were the best combinations for papad whereas, T4 and T9 for crispies of cv. Varikka and cv. Koozha respectively. Among the four products developed Koozha papad and crispies revealed lower carbohydrate (69 g/100g), starch (3.98 g/100g) and fat content (1.02 g/100g) and were rich in crude fiber (0.9 g/100g) and dietary fiber (0.78 g/100g). Iron content in Koozha jackfruit rind papad was highest (0.117 mg/100g) followed by koozha crispies. Sodium content (6.28g/ 100g) was higher in Varikka crispies which could be due to the adjuncts added to it. Koozha crispies were found to be high in total anti-oxidant activity. The physical characteristics of the jackfruit rind papads (T5P and T10P) has shown significant difference (at 5 % level) in the expansion percentage, thickness after frying and oil uptake and yield, diameter, diameter expansion and bulk density has no significant difference, whereas for crispies, there was significant difference in the thickness and no significant difference for yield and bulk density. Storage stability of fresh cut rinds were analyzed at different storage temperatures (4º C and - 18º C). Koozha rinds deteriorated in visual quality within a week and turned more brown than varikka which retained its colour for over 10 days. In order to control enzymatic browning of the rinds, different pre-treatments were carried out. The results shown that, 1 per cent citric acid was found to be effective among the four treatments. Storage stability of the jackfruit rind flour and the standardized products were assessed by their microbial load. The results revealed that rind flour and rind papads was detected with fungus after 3 months of storage, whereas in the case of crispies no microbes were detected till 3 months. Cost of production of unit papad and crispies (55 g) with 10 % profit was Rs. 0.6 and 7.45 respectively. The B: C ratio of the jackfruit rind papad and crispies was 2.5 and 1.2 respectively. This study on the utilization and value addition of jackfruit rind concludes that products (papad and crispies) developed from koozha rind flour were higher in nutrients and had better sensory qualities and shelf-life.