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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Now showing 1 - 8 of 8

Open Access
Information education and communication (iec) for iodine defficiency disorders (idd) control
(Department of Home Science, College of Agriculture, Vellayani, 2000) Vishma, C A; Rajani, M
Open Access
Standardisation of wax coating in cassava (manihot esculenta crantz) tubers and quality evaluation
(Department of Home Science, College of Horticulture, Vellanikkara, 2014) Nishidha, Haridas; KAU; Suman, K T
The present study entitled “Standardisation of wax coating in cassava (Manihot esculenta Crantz) tubers and quality evaluation” was undertaken to standardise the percentage of wax coating to be applied on cassava tubers and to evaluate various physico-chemical and nutritional attributes of wax coated cassava tubers. Three varieties of cassava, M-4, Sreevijaya and Vellayani Hraswa were selected for the study. The standardisation of wax coating was done by using different concentrations of three waxes namely paraffin wax, bee wax and semperfresh on these varieties. The wax formulation at one per cent level which prolonged the days of storage under ambient conditions was selected for the study. The tubers coated with one per cent wax formulations were stored after packing in ventilated paper cartons under ambient conditions till it showed the signs of deterioration. The shelf life qualities such as respiration rate and physiological loss in weight and physical qualities like appearance, colour and extent of vascular streaking were determined at two days interval. The chemical, nutritional and organoleptic qualities were evaluated initially and after two weeks of storage. The respiration of the cassava tubers were determined by the rate of O2 consumption and CO2 liberation. Significant variation was noticed in the respiration rate of unwaxed and wax coated cassava tubers. The respiration rate lower than control was observed only in semperfresh coated tubers throughout the storage period. The physiological loss in weight was minimum in unwaxed tubers followed by semperfresh treated ones except in variety Sreevijaya. In paraffin and bee wax coated tubers the development of vascular streaking and discolouration was at a faster rate than in semperfresh coated and unwaxed tubers. Paraffin and bee wax coated tubers of Sreevijaya and bee wax coated tubers of M-4 showed symptoms of deterioration during second week of storage itself. Changes in chemical and nutritional constituents were observed during storage of waxed cassava tubers. In tubers treated with semperfresh, the rate of moisture loss was comparatively lower during storage. A reduction in protein content was noticed during storage of waxed as well as unwaxed tubers. The fat and fibre content of all the treatments increased during storage. Among wax coated tubers, semperfresh coated tubers showed minimum loss in total carbohydrate content during storage. A significant reduction in starch content during storage was noticed in waxed as well as unwaxed tubers resulting an increase in the total and reducing sugar content of all the treatments. The physico-chemical characters of the tubers were found to be better retained in semperfresh tubers than in control. β-carotene content was noticed only in variety Sreevijaya which decreased significantly during storage. A slight increase in calcium content of waxed and unwaxed tubers was observed during storage. Nearly 18 percent reduction in hydrogen cyanide content was noticed in waxed and unwaxed tubers of the three varieties. The mean scores for different quality attributes of waxed as well as unwaxed cassava tubers of M-4, Sreevijaya and Vellayani Hraswa decreased during two weeks of storage. Compared to control, the mean scores for overall acceptability were lower in wax coated cassava tubers. Among wax coated tubers, semperfresh tubers had better mean scores for different quality parameters. The cost of wax application was found to be maximum for semperfresh, followed by paraffin and bee wax. From this study, it is clear that all types of waxes are not ideal for application in cassava tubers. Among the three types of waxes tried, semperfresh was found to be the most ideal one for application on cassava tubers. But the extended shelf life by application of semperfresh was found to be almost similar to the shelf life of unwaxed tubers. So it can be concluded that harvesting cassava tubers without any mechanical damage and bruises itself is ideal to extend the shelf life.
Open Access
Development and quality evaluation of nutribars
(Department of Home Science, College of Horticulture, Vellanikkara, 2014) Shahla, Karuthedath; KAU; Suman, K T
The present study entitled “Development and quality evaluation of nutribars” was aimed to develop nutribars with cereal flakes, dehydrated fruits, nuts and functional ingredients and to evaluate the physical, chemical, nutritional, organoleptic and shelf life qualities of the developed nutribars. Nutribars were standardised in 24 different combinations based on jaggery honey mix and glucose syrup in which cereal flakes formed the main ingredient. To find out the most appropriate combination for the preparation of nutribars, the treatments were evaluated for various organoleptic qualities. Nutribars prepared using glucose syrup had comparatively better mean scores for different quality attributes than nutribars prepared with jaggery honey mix. Based on the organoleptic scores, six treatments namely T3 (corn flakes in jaggery honey), T6 (rice flakes and corn flakes in jaggery honey mix), T8 (wheat flakes and corn flakes in jaggery honey mix), T12 (wheat flakes in glucose syrup), T16 (rice flakes and corn flakes in glucose syrup) and T20 (corn flakes and oat flakes in glucose syrup) were selected for further studies. The selected nutribars were prepared and packed in polyethylene and laminated aluminium pouches under vacuum. After packaging, the products were stored under ambient conditions for a period of six months and evaluated for various quality parameters during storage. The hardness of the product was evaluated initially. The chemical, nutritional and microbiological qualities of the products were evaluated initially, after third and sixth month of storage. The organoleptic qualities and peroxide value of the products were assessed initially and at monthly intervals for a period of six months. The moisture content of nutribars increased gradually with advancement in days of storage. The increase in moisture content of nutribars packed in laminated aluminium pouches was lower than the nutribars packed in polyethylene pouches. An increase in total sugar and reducing sugar content was observed in the nutribars stored in both packages during storage. The jaggery honey mix based nutribars had comparatively higher total and reducing sugar content than glucose syrup based ones. The protein, fat, fibre, starch, thiamine, calcium, iron, sodium, potassium and zinc content of nutribars decreased during six months of storage. The mean score for overall acceptability of nutribars decreased during storage. The nutribars had mean score above 7.0 in laminated aluminium pouches and in polyethylene pouches at the end of storage. Nutribars packed in laminated aluminium pouches retained its original qualities than polyethylene packed samples up to fourth month of storage. Later much difference in mean scores for the overall acceptability were not noticed with respect to packages. Based on organoleptic qualities, the nutribars prepared with corn flakes in jaggery honey mix (T3) was the most acceptable combination followed by T12 prepared with wheat flakes and T16 prepared with rice flakes and corn flakes in glucose syrup. The nutribars were evaluated initially, after third and sixth month for bacteria, yeast and mold for a period of six months. The bacteria, yeast and mold were not detected initially. An increase in bacterial and yeast count was noticed after third and of storage in all the products. Compared to nutribars packed in polyethylene pouches, microbial count was lower in nutribars packed in laminated aluminium pouches.
Open 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.
Open Access
Dietary antioxidants and lipid profile of smokers
(Department of Home Science, College of Agriculture, Vellayani, 2002) Prethi, N R; KAU; Nandini, P V
The study entitled 'Dietary antioxidants and lipid profile of smokers' comprises information on the influence of various socio - economic and dietary profiles, as well as smoking habits on the health profile of selected respondents. The study was conducted among 100 adult males, who used more than 10 cigarettes a day and were in the habit of smoking for at least the past 10 years. Analysis of the smoking habit of respondents revealed that more than 50 per cent of the respondents were in the habit of smoking 10 to 15 cigarettes a day, while 14 per cent smoked more than 30 cigarettes a day. More number of them had been smoking for the past 10 to 15 years. The socio-economic profile of the smokers indicated that most of the respondents were in the age group of 36 to 40 years. Majority of the respondents were having an educational status of high school level. The occupational distribution of the respondents were more or less the same. Most of the respondents were married and were residing in nuclear families with four members. Majority of the respondents surveyed were having a monthly income between Rs. 2501 to 5000 On assessing the frequency of use of antioxidant rich food items. most of them used foods like milk and fats and oi Is most frequently while the least popular foods were flesh foods. Assessment of the influence of Smoking Index (SI) developed upon the various variables revealed that socio-economic profile and anthropometry has a strong influence on SI. Influence of SI on the anthropometry revealed significant negative correlation with MUAC, TST and weight, whereas no particular influence of a SI observed on the dietary pattern. Analysis of data pertaining to actual food intake revealed that the diets of respondents were inadequate and insufficient except for roots and tubers and milk. Nutrient intake of the respondents also did not meet the RDA specifications especially calorie, protein, iron and vitamin A. The serum analysis of the respondents revealed that smokers have reduced levels of serum antioxidants and elevated levels of serum lipid profile, when compared with normal standards. Assessment of the influence of different food groups upon the serum anti oxidant and lipid profile revealed that consumption of antioxidant rich foods not only helps to Improve the serum antioxidant profile but also helps to control the serum lipid profile. Frequent consumption of fat rich foods were found to increase the serum lipid profile. Frequent consumption of fat rich foods were found to increase the serum lipid profile while not influencing the serum antioxidant constituents. Data regarding the association between the serum profile and SI of the respondents revealed a significant positive association with total cholesterol and triglycerides.
Open Access
Learning disabilities in malnourished children
(Department of Home Science, College of Agriculture, Vellayani, 2001) Sandhya, Chandran; KAU; Syamakumari, S
The study entitled "Learning Disabilities in Malnourished Children" undertaken in the rural areas of Trivandrum district was conducted to study the relative effect of malnutrition on the learning disabilities of children between five to ten years. The study was carried out in Trivandrum district among children between five to ten years selected from three Lower Primary Schools, a Primary Health Centre and Institute of Rehabilitation of children with Cognitive and Communication Disorders (IRCCCD), a sister concern of Sree Chithra Thirunal Hospital. Medical College. The sample for the study comprised of a total of 240 subjects, divided into five groups of top, average. low r an ke r s , malnourished group and learning disabled group. The variables selected for the study were grouped into dependent and independent ones for convenience of statistical analysis. The dependent variables in the study included. the assessment scores of LD. nutritional s t a t u s , intelligence and overall development. While the independent ones consisted of those regarding demographic. socio-economic, developmental, health and nutritional as well as dietary aspects.Zo2.. The results in course of this investigation revealed the following salient findings. i) The demographic and socio economic status of the subjects studied revealed a heterogenous group of rural population ranging from low to middle. socio-economic background with random representation of the th~ee religions viz, Hindu, Christian and Muslim and predominently from backward caste. ii) The health and developmental history showed comparatively high prevalence of low birth weight, premature babies to lesser duration of breast feeding and with higher incidences of illnesses, developmental and behavioural problems, among the groups comprised of low rankers (Group Ill), malnourished (Group IV) and learning disabled subjects (Gro¥p V).
Open 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.
Open Access
Food habits and nutritional profile of adolescents
(Department of Home Science, College of Horticulture, Vellanikkara, 2001) Shiji Paul; KAU; Usha, V
The present study entitled, "Food habits and nutritional profile of adolescents" was carried out among 200 adolescents (100 boys and 100 girls) in Thrissur Municipal area. Nuclear family system with good housing and living conditions was found in most of the families. Educational status of parents was high. Most of the fathers were working in private sectors and earned above 12000 rupees per month. But most of the mothers were unemployed. Majority of the adolescents completed their immunization schedule and more girls had normal birth weight than boys. All the adolescents were having the habit of watching T.v. programmes daily. Boys had more number of friends than girls. Most of the boys were interested in sports & games where as girls were interested in watching T.V programmes and reading during their leisure time. Most of them were interested in watching T.Y. advertisements and more girls -were motivated to purchase processed foods than boys. Boys preferred soft drinks where as girls preferred chocolates. Majority of the adolescents took their breakfast and carried packed lunch. Boys received more pocket money than girls. Most of the boys spent their pocket money where as girls saved their pocket money. Boys preferred the company of their friends to go outside for eating once in a week. But girls went out once in a month with their family members and all adolescents preferred non vegetarian foods. Boys preferred branded soft drinks and were more conscious about their body weight and figure than girls. Unhealthy personal habits were observed only among boys. Boys had more favourable attitude than girls towards their own eating habits. But parents of adolescent girls had more favourable attitude towards the eating habits of their daughters. Majority of the families were non vegetarians and followed 3 major meal pattern. Cereals, milk and milk products, fats and oils and sugar I jaggery were used daily but processed foods were used less frequently by the families. Most of the families preferred rice and rice based preparations for breakfast, lunch and dinner and fried foods were preferred for evening tea. Adolescents also preferred cereal based preparations for breakfast, lunch and dinner. Preparations with vegetables, egg, meat, chicken & fish were used most frequently as side dishes. Majority of the families celebrated special occasions and bought prepared non vegetarian foods from hotels. Consumption of foods such as green leafy vegetables, milk and milk products and roots and tubers and nutrients such as iron, retinol and riboflavin were low among adolescents. Mean body weight of the adolescents was below the Indian standard but mean height of girls was above the Indian standard. Majority of the adolescent boys had grade I and grade II malnutrition whereas girls had grade I malnutrition. Chronic energy deficiency of grade II and III was more prevalent among adolescent boys. Clinical manifestations of deficiency symptoms was very low among the adolescents. The prevalence of anaemia was mild to moderate in boys and it was mild in girls.

Kerala Agricultural University, Thrissur

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