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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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20111
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Subject: Food and Nutrition × Author: KAU × Author: Kavitha, Raj K N × Type: Thesis ×
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    ThesisItemOpen Access
    Development and quality evaluation of weaning foods incorporating grain amaranth.
    (Department of Home Science, College of Horticulture, Vellanikkara, 2011) Kavitha, Raj K N; KAU; Indira, V
    In the present study, an attempt was made to develop weaning foods with grain amaranth flour, ragi flour and skim milk powder and to evaluate the quality attributes with respect to chemical constituents, acceptability and shelf life. Black and white grain amaranth seeds were collected from the Department of Olericulture, College of Horticulture, Vellanikkara and other ingredients like ragi, skim milk powder and sugar were purchased from the local market. The weaning foods were prepared using the selected grains after processing. Nine combinations of weaning foods were prepared using processed black, white as well as black and white coloured grain amaranth flour along with processed ragi flour in different proportions. Ten per cent skim milk powder was also added to each treatment so as to get minimum 14 per cent protein as specified for cereal based weaning foods. Weaning food prepared with processed ragi flour was taken as the control. The processed weaning foods were stored in aluminium laminated pouches for a period of three months at ambient storage conditions. Chemical constituents like moisture, protein, fat, carbohydrate, calcium, iron, phosphorus and total free amino acids as well as in vitro digestibility of protein and starch of formulated weaning foods were estimated initially and at the end of storage. Physical qualities, microbial enumeration and peroxide value of weaning foods were also evaluated. Organoleptic qualities of weaning foods and porridges prepared with the formulated weaning foods were assessed for appearance, taste, flavour, colour, texture and over all acceptability during storage. Weaning foods developed with grain amaranth flour were found to be rich in protein, fat and carbohydrate and satisfied the composition specified for cereal based weaning foods by Indian Standards. The fibre content of T0, T1, T4, T5 and T7 were also found to be on par with the specifications. During storage, a decrease in the protein, fat, carbohydrate, fibre, calcium, iron, phosphorus, total free amino acids and in vitro digestibility of protein and starch was observed in all weaning foods. Peroxide value of all the weaning foods increased during storage. The weaning foods and porridges prepared with grain amaranth flour were equally acceptable like the weaning foods and porridges prepared with ragi flour for all the quality attributes including over all acceptability. A gradual increase in the microbial count and peroxide value was also noticed during storage. All the weaning foods prepared with grain amaranth were found to be nutritious than the weaning food prepared exclusively with ragi flour. The cost of developed weaning foods was found to be much cheaper than the commercially available weaning foods. Among the different combinations of weaning foods prepared with grain amaranth flour, the weaning food prepared with 20 per cent ragi flour, 70 per cent white and black coloured grain amaranth flour (1:1) and 10 per cent skim milk powder (T7) was found to be the best combination on the basis of chemical constituents, acceptability and shelf life.