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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: KAU × Author: Nandini, P V × End date: 1996 × Start date: 1995 × Type: Thesis × Thesis Type: Ph.D ×
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    ThesisItemOpen Access
    Multi variate approach to define the quality of rice
    (Department of Home Science, College of Agriculture, Vellayani, 1995) Nandini, P V; KAU; Prema, L
    A study on “ a multi variate approach to define the quality of rice” was carried out assets the major quality parameters such as physical characteristics, cooking characteristics, organoleptic qualities and nutritional composition. Sixty rice varieties (thirty hybrid derivatives, twenty eight traditional / local varieties and two other improved / market varieties ) were selected. The programme envisaged not only a detailed study on different quality parameters like physical characteristics, cooking characteristics, organoleptic qualities but also the suitability of the varieties to rice based preparations. Importance was paid to nutritional quality of the varieties. All the above indicators were tested both for raw as well as for parboiled rice. Among the various indicators studied under physical characteristics, in general, thousand grain weight was found to be higher in hybrid derivatives of rice while head rice yield and moisture content in traditional varieties. Process of parboiling was found to increase the thousand grain weight and head rice yield. Less cooking time, less gruel loss, lower viscosity , higher elongation index and elongation ratio were noticed in other improved varieties while higher water uptake and volume of expansion after cooking a desirable trait were noticed in hybrid derivates of rice. As a result of parboiling, optimum cooking time, elongation index and gelatinization temperature were found to increase and there was a decrease in gruel loss, volume expansion and water uptake due to parboiling. Rice based preparations using different cooking methods such as boiling, fermenting and steaming , fermenting and shallow frying, powdering, roasting and steaming, powdering , roasting and boiling and baking attempted. The overall acceptability of the quality attributes revealed the market varieties were found to obtain highest score, followed by traditional and hybrid derivatives. Cluster analysis was carried out to group/cluster the various rice varieties based on their multiple characters. The D2 analysis based on organoleptic qualities revealed that thirty five varieties were found to be homogeneous with respect to the above qualities for the preparation of cooked rice using raw and parboiled rice. Seventeen varieties were selected for nutrient composition on the basis of D2 analysis using physical and cooking characteristics of rice varieties. Parboiling had a positive influence on calorific value, ash and mineral content while negative effect on starch, amylase and protein in all the selected rice varieties. Discriminant function approach was used to discriminate the various varieties of rice based on multiple characters relating to the quality parameters and individual indices were developed for quality parameters and also for various rice based preparations. A comprehensive index was also developed based on physical , cooking , organoleptic and nutritional composition of selected rice varieties. Hybrid derivatives like Vyttila -3, Hraswa and remya were found to obtain high index scores among the seventeen varieties. Apart from these, traditional varieties like Veluthari Thavalakannan, Kutticheradi and Chuvannari Tavalakannan were also found to obtain high index scores. Hybrid derivatives such as bhadra, Nila, Jayanthi, Asha and traditional variety Kavungin Poothala were found to be least acceptable on the basis of index scores optained.