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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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1995 - 19963
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Subject: Home Science × Author: KAU × End date: 1996 × Start date: 1994 × Thesis Type: Ph.D ×
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Now showing 1 - 3 of 3
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    ThesisItemOpen Access
    Developing complementary food products based on Cassava and Sweet Potato
    (Department of Home Science, College of Agriculture, Vellayani, 1995) Chellammal, S; KAU; Prema, L
    The present study on developing complementary foods based on cassava and sweet potato was under taken to utilize the high energy root crops such as cassava and sweet potato for the development of complementary foods and to ascertain their nutritional adequacy, physiological tolerance, organoleptic and shelf life qualities. The survey on the consumption of processed foods indicated that all the families surveyed were aware of the different processed foods available in the market irrespective of the family income. Variables like, food expenditure family income, educational status of the housewife, number of children in the family and family size were found to have a positive correlation with the consumption of processed foods. The employment status of the women had a significant correlation with the consumption of the processed foods. In high income families, the consumption of processed foods was more among unemployed women. Employed women of high middle income families consumed more processed foods than unemployed women of that category. But the employment status of women did not make any significant difference among the middle income families with regard to the consumption of processed foods. Type tests administered for the raw ingredients revealed that the moisture content for all the raw ingredients were lower than ISI specified values. And low moisture values were advantageous in product development. Protein and ash content of certain ingredients were slightly lower than ISI prescribed values but the difference was not statistically significant. Type tests administered for the products revealed that all the characteristics were comparable with ISI specifications. Regarding physical characteristics sweet potato noodles secured lower scores than cassava and standard noodles for different quality parameters. However the developed macaronis were equal or better in physical characteristics. Cooking time for the extruded foods were on par with standard products. The bulk density of standard noodles was significantly lower than cassava and sweet potato noodles. Bulk density of macroni was higher than that of noodles in all the three categories. All the foods developed had essential nutrients in optimum quantity. When the nutrients were computed they were observed to be slightly higher indication loss during processing. The loss was statistically significant for protein and carotene in the extruded foods. Assessment on the physiological tolerance revealed that among the experimental groups weaning mixes exhibited higher values for P.E.R. B.V, D.C and N.P.U which were comparable with the control group. The PER of the developed foods were 1.99 and above, indicating that the quality of protein is good. The study on the organoleptic qualities of the developed food revealed that cassava based foods could be rated as equal or even better on certain quality parameters than standard. Sweet potato based foods secured lower scores. Women from high income group who were the predominant consumers of processed foods, fully agreed with the judgment of technical experts. All the foods developed, were rated positively by majority of the farm women. Regarding shelf life qualities, the storage containers had significant effect on the moisture level and peroxide value of the stored products. However the storage containers did not have any significant influence on the total sugar content. There was increase in all the three quality parameters throughout storage period, the highest being in polythene bags followed by steel containers. There was no insect infestation upto 6 months of storage period irrespective of containers and products . Products stored in glass and plastic containers were free of insect infestation through out the storage period of one year. Among the other two containers the infestation was more in polythene bags than in products stored in steel containers. The insects identified were S.orysae, T.castaneum and A. Fasciculatus. Microbial status after the storage period, revealed that there were five samples in which there was neither fungal nor bacterial growth. Though there was fungal or bacterial growth in other samples the count was within the maximum limit specified by ISI. The technologies developed in the present study could be transferred to unemployed youth and women so that they can start small scale processing units which is the present lacunae in food processing industry in our country.
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    ThesisItemOpen Access
    Assessment of quality of selected varieties of green gram and grain cowpea
    (Department of Home Science, College of Agriculture, Vellayani, 1996) Jessy Philip; KAU; Prema, L
    Pulses contain several imbibed inhibitors, antinutritional substances and flatulence causing factors which negatively influences their nutritional significance, digestibility and utility value. Studies on processing pulses, indicate a reduction in the above undesirable factors. Comprehensive information regarding the quality of different varieties of pulses evolved and recommended by Kerala Agricultural University are at present not available. Hence in this study, a critical assessment of the quality parameters in selected varieties of cow pea (C 152, V 118, Pournami, Kozhinjipayar and Kanakamany) and greengram (Mg 161, M 3, Co 2, Pusa 8793 and Pusa Baisakhi) were envisaged. The physical, cooking, nutritional and antinutritional qualities were critically assessed to screen the varieties of the two pulses. Effect of processing and cooking methods on the above quality parameters were also ascertained. Salient findings of the study are: 1. Based on the physical, cooking and nutritional characteristics Kanakamany in cowpea and Pusa 8793, M 3 and Mg 161 in greengram were found to be better than other varieties .. pa 2. In Cowpea varieties tannin, phytin and trypsin inhibitorswere lowest in V 118, raffinose in C 152; and stachyose and verbascose in Kozhinjipayar, 3. Among greengram varieties tannin, and verbascose were lowest in M 3; phytin and stachyose in Co 2, trypsin in Mg 161 and raffinose in Pusa 8793. 4. Gel electrophoretic analysis of cowpea and greengram protein revealed their heterogenic nature. 5. Limiting amino acids such as methionine and cystine were highest in Kanakamany (cowpea) and Mg 161 (greengram). 6. Biological experiments revealed that among cowpeavarieties PER and NPUwere high- est for Pournami (1.92) and V 118 (86.13) respectively and in greengram varieties, PER was maximum for Mg 161 (2.83) and NPU was highest for Pusa Baisakhi (84.27). 7. Incorporation of Kanakamany (which was lysine and arginine ratio as 1) in high fat high cholesterol diet decreased the lipid level in liver and serum of experimental ani- mals indicating the hypocholesterolemic effect of Kanakamany. 8. An increase in protein content was observed in the two pulses during germination and germination followed by steaming. 9. A reduction in antinutrients were found during various processing and cooking methods. 10. Soaking and boiling caused maximum reduction in tannin, phytin and trypsin inhibi- tor in the two pulses. 11. Germination and steaming were found to be the most effective method in reducing the flatus producing oligosaccharides viz raffinose, stachyose and verbascose in the two pulses. 12. Application of suitable statistical techniques on the above data revealed the superior- ity of Kanakamany (cowpea) and Mg 161 (greengram) over other varieties.
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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.