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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: Home Science × Author: Darshana, T × End date: 2004 × Start date: 2001 × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    Utilization of minor tubers for the development of baked products
    (Department of Home Science, College of Agriculture, Vellayani, 2004) Darshana, T; KAU; Nirmala, C
    The present study entitled “Utilization of minor tubers for the development of baked products” was carried out to explore the suitability of minor tubers for the development of baked products. The study comprised of the quality assessment of minor tuber flours, product development and assessing the organoleptic and shelf life qualities of the developed products. Minor tubers are crops with tremendous potential. They have the highest yield potential per hectare. In the present study minor tubers, viz., arrowroot (MT1), taro (MT2), elephant foot yam (MT3), yam (MT4), coleus (MT5), nanakizhangu (MT6) and cherukizhangu (MT7) were selected and processed into flour. The flour prepared from minor tubers were analysed for moisture, acidity, reducing sugar, crude fibre and protein and revealed that yam (MT4) flour had the highest moisture content and coleus (MT5) flour had the highest acidity. Reducing sugar, crude fibre and protein content were highest for arrowroot (MT1) flour. Functional quality analysis, of minor tuber flours observed that the water absorption index was highest for arrowroot (MT1) flour. Coleus (MT5) flour had the highest change in weight and processing loss. Cherukizhangu (MT6) flour had the highest yield ratio. Evaluation of shelf life qualities of minor tuber flours revealed that flours of arrowroot (MT1) , taro (MT2), yam (MT4), nanakizhangu (MT6) and cherukizhangu (MT7) exhibited better storage qualities. Insect infestations was not observed in any of the stored minor tuber flours. Fresh flours were free of microbes. Many microbial colonies were found in flours stored in polypropylene covers and very few number of colonies in PET containers. Nanakizhangu (MT6) flour and yam (MT4) flour were least affected by microbial attack. The shelf life quality evaluation revealed that PET containers are suitable for long period of storage of minor tuber flour. The flours of minor tubers were utilized for the development of baked products viz., cake, biscuit, and bread. The acceptability of the products were assessed through organoleptic evaluation, which revealed that all products prepared from the flour of arrowroot (MT1) flour were highly acceptable among the panel members. Products prepared from the flours of taro (MT2), yam (MT4) and coleus (MT5) were also found to be acceptable. Functional qualities of the baked products were also studied. Cake, biscuit and bread prepared from arrowroot (MT1) had the highest volume expansion. Yield ratio of cake was highest for taro (MT2) cake. Biscuits and bread prepared from MT3 attained highest yield ratio. Loaf volume was highest for breads prepared from the flour of arrowroot (MT1). Cost analysis done on the baked products revealed that cake, biscuit and bread prepared from yam (MT4) were economically feasible. The cost of baked products prepared from minor tuber flours were lower than the price of their counterparts in the market . Based on the evaluation of organoleptic parameters, products prepared from arrowroot (MT1), taro (MT2), yam (MT4), and coleus (MT5) were selected as best ones. The shelf life of the products were examined by packing them in polypropylene covers. Biscuits had the highest shelf life of about one month; cakes remained fresh for 8 days and bread had a shelf life of 5 days. ISI type tests were administered to the products and the moisture content was within the limits of the ISI values, acid insoluble ash and acidity were slightly above the ISI specifications.