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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 and Nutrition × Author: KAU × Author: Sunita, Nair × End date: 2004 × Start date: 2000 ×
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    ThesisItemOpen Access
    Standardisation and acceptability of dairy products with cocoa mass
    (Department of Home Science, College of Horticulture, Vellanikkara, 2002) Sunita, Nair; KAU; Usha, V
    Standardisation and acceptability of dairy products namely milk chocolate, burfi, fudge, biscuits and ice cream were conducted by incorporating cocoa mass at 5 per cent and 10 per cent levels. The cocoa beans were roasted for 5 minutes and 10 minutes Shelf life of cocoa mass for three months was also assessed under ambient conditions. The results of the study indicated that the cocoa mass which was initially a powder got clumped by the third month and was insoluble in warm water. The microbial count and peroxide values in cocoa mass increased gradually for both 5 minutes and 10 minutes roasting and recorded highest during the third month. Comparatively cocoa mass made by 10 minutes roasting had significantly low microbial count and peroxide value. The sensory evaluation of milk chocolate showed the products incorporated with cocoa mass at 5 per cent level were more acceptable. Ten per cent level was acceptable if the cocoa beans were roasted for 5 minutes The sensory evaluation of burfi showed 5 per cent level of incorporation of cocoa mass to be more acceptable. Five per cent level and roasted for 5 minutes were found to have optimum scores. Ten minute roasting with 10 per cent incorporation of cocoa mass made the product bitter and flowy. The sensory evaluation of fudge showed that there was a significant decrease in the Period mean of acceptability of texture and taste of fudge by the third month, thus 5 per cent incorporation of cocoa mass with cocoa beans roasted for 5 minutes was found to have the highest acceptability. The Period mean of taste of biscuit increased upto the second month. During the third month significant decrease was observed. Five per cent level incorporation of cocoa mass was more acceptable. The taste of ice cream showed a significant decrease in Period mean by the third month. Five per cent level incorporation of cocoa mass was. found to have better acceptance in all criterias. Thus it was observed that 10 per cent level of cocoa mass incorporation hich was roasted for 10 minutes, resulted in least acceptable products. If the cocoa beans were roasted for 5 minutes, it was better accepted. All the products were found to be highly acceptable at 5 per cent level incorporation of cocoa mass especially 5 minutes roasting gave a better result. All the five products were more acceptable by the panel members selected from college going students.