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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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ThesisItem Open Access Nutritional awareness among the participants of national nutritional anaemia prophylaxis programme(Department of Home Science, College of Agriculture, Vellayani, 2007) Bhuvaneshwari, P; KAU; Geetha, PIron deficiency anaemia is a major global nutritional problem and is prevalent in 50-80 per cent of population in different parts of India. Towards reducing anaemia, the government of India (GOI) launched the National Nutritional Anaemia Prophylaxis Programme (NNAPP) in 1970.National Anaemia control and Prophylaxis Programme has been fighting the relentless struggle to control the ailment since 1970, but has not yielded much. Hence a study entitled “Nutritional awareness among the participants of NNAPP” was undertaken to elicit the existing knowledge, attitude and practice on the programme among the participants identify the lacunae and to suggest correct preventive measures among the participants and to study its impact through KAP studies. For pre test and posttest of knowledge and attitude suitably structured and pre test checklists were used. The dietary practice was assessed through food use frequency studies before and after the education programme. The regularity in the consumption of IFA tablets by the beneficiaries was studied before and after the intervention on consumption basis. The data pertaining to the socio economic and personal characteristics, health and nutritional profile and their participation in the NNAPP of the participants were ascertained with the help of a structured and pre tested interview schedule. The collected data were tabulated, analysed statistically and the results were interpreted. Majority of the selected participants (84 per cent) in the study belonged to the age group of 21-30 years. Nearly 59 per cent belonged to Hindu community. Most of the participants were from nuclear family with medium level of education, low monthly income and moderate physical amenities. Majority of the families possessed television and radio in their homes and 72 per cent of the participants were members of one or other organization. Anthropometric measurements revealed that body mass index of 50 per cent of the women beneficiaries were found to fall in the normal range, weight for height of child beneficiaries revealed that only 31 per cent were normal, 47 per cent were stunted and remaining 20 per cent of the child beneficiaries were stunted and wasted. Haemoglobin level of the beneficiaries revealed that only 17 per cent were normal.40 percent were moderately anaemic and 37 per cent had mild anaemia. However 6 per cent were found to be severely anaemic. Mean food intake of the beneficiaries revealed that the food group, which met the RDA least, was green leafy vegetables followed by fruits, milk and milk products, fats ad oils, and even sugar. Mean nutrient intake of the women beneficiaries revealed that iron, vitamin B12, vitamin C and folic acid were far below the RDA stipulated. Mean nutrient intake of the child beneficiaries indicated that energy, protein, iron, vitamin C and folic acid were below the RDA. Nutritional Status Index of the beneficiaries indicated medium and high Nutritional Status Index among 81 per cent of the beneficiaries and only 19 per cent of the beneficiaries were in the low Nutritional Status Index. Majority of the participants relied more on the anganwadi workers than the PHC staff for iron and folic acid supplements. Less than 25 per cent of the participants participated in the meetings, campaign, nutrition and health education classes consistently.52 percent of the beneficiaries never consumed the IFA tablets. Participation Index of the beneficiaries in the programme related activities of PHC revealed that 58 per cent had medium level of Participation Index. Data collected on the constraints faced by the beneficiaries revealed that irregular supply of supplements, gastro intestinal side effects, forgetfulness, blind beliefs and lack of awareness were the constraints experienced by the beneficiaries/participants. The pre test scores revealed the lack of knowledge of the participants about various aspects of anaemia and its prevalence, role of iron and dietary modification, and anaemia control progrmme objectives. The education programme of three days duration was conducted for the benefit of the participants to impart required information on the above areas. The education programme had significant effect on the gain in knowledge as well as change in attitude and extent of adoption of practices. Correlation of selected independent variables of participants on the knowledge, attitude and practice revealed that there was significant positive correlation was observed with educational status, participation index and knowledge. Significant positive correlation was observed with age, educational status and attitude. Comparison of mean scores of pre test and post test knowledge, attitude and practice revealed that education programme had significant improvement in the awareness of the participants.ThesisItem Open Access Impact of dietary counseling on the food habits of fisherfolk(Department of Home Science, College of Agriculture, Vellayani, 2007) Ramlath, P H; KAU; Soffi, CherianThe study entitled “Impact of dietary counseling on the food habits of fisher folk” was undertaken with an objective to evaluate the beneficial effects of dietary counseling on the food habits & health related personal habits of fisher folk. The study was carried out among fisher folk at Adimalathura in Trivandrum district. One hundred samples, both men and women in the age group of 40-50 years who were habituated with chewing, smoking and alcoholism were screened for the study. Personal profile of the fisher folk indicated that majority of the subjects were between the age of 46-50 years and all of them belonged to Christian community. Majority of the subjects were illiterate and their occupation is fishing or fish vending. 91 per cent of the families were of nuclear type and it was found that majority of the families were medium to large sized having 6 to 8 members. Majority of the subjects had monthly income ranged between 1000-1250. Most of the families were spending more than 800 rupees on food and up to 400 rupees on medicine. Details on the personal habits of the fisher folk viz. smoking, chewing and alcoholism were collected. Out of the 60 male subjects under study 33.37 per cent of them were smokers and majority of them were accustomed to this habit for more than 20 years. The frequency of smoking revealed that all of them smoke more than 15 times a day. All the subjects both males and females were regular chewers of betel quid. All the respondents used betel, tobacco, chunna and arecanut as ingredients in their chewing quid. Sixty per cent of male and 47.50 per cent of female subjects chew more than ten times a day and also the quid was allowed to remain in the mouth for more than 1½ hours. With regard to alcohol consumption 53.33 per cent of the men folk were regular users of alcohol and the majority started taking alcohol at an early age of 15 years. None of the female subjects were habituated to alcoholism. All the subjects were non-vegetarians and none of them followed a specific meal pattern. Most of the male subjects had the habit of taking food from hotels or restaurants. Frequency of use of various foods revealed that rice, coconut, fish, sugar and beverages like coffee or tea were the food items included daily in their diet. Consumption of egg, pulses, green leafy vegetables, other vegetables and fruits were either occasional or never used in their diet. Male subjects were consuming food items like egg and meat frequently since they take meals outside home. Frequency of use of foods rich in antioxidants & phytochemicals indicated that such neutraceuticals were mostly not included in the diet or occasionally used by the fisher folk. Actual food intake of the male respondents revealed that the diet was satisfactory in all the foods except green leafy vegetables, other vegetables and fruits. Their nutrient intake was also satisfactory except β-carotene when compared to RDA. Actual food intake of the female respondents revealed that their diet was inadequate in all the foods. A deficiency in all nutrients except calcium when compared to RDA was found. Anthropometric data of the subjects showed that majority of the male subjects had normal height, weight and BMI. While majority of the female subjects had poor body parameters for weight, height and BMI. Clinical examination of the fisher folk revealed that deficiency symptoms of vitamin A, vitamin B and vitamin C were observed among the subjects. Majority of the subjects showed symptoms like mottled enamel and dental caries. Clinical manifestations of leukoplakia was observed among 53.33 per cent male and 57.58 per cent female subjects symptoms like Sub Mucous Fibrosis (SMF) and oral ulcers were also present in many of the subjects. Haemoglobin level of the subjects indicated that 18.33 per cent of male and 52.50 per cent of female subjects were anaemic. Morbidity pattern of the subjects for the previous six months of study indicated that chickungunia, chicken pox, skin diseases and malaria were the diseases occurred widely among the fisher folk. The impact of dietary counseling was assessed in terms of changes in dietary habits, personal habits, personal hygiene, general health status and knowledge gain of the subjects. The frequency score of many protective food items (vegetable & fruits) and foods rich in antioxidants & phytochemicals have been increased as an effect of dietary counseling. Counseling could bring beneficial changes in certain unhealthy personal habits of fisher folk viz. smoking, chewing and alcoholism. 30 per cent of the subjects could be motivated to reduce their frequency of smoking. As an effect of counseling majority of the subjects were persuaded to exclude tobacco in their chewing quid and 31.67 per cent of male and 36.67 per cent of female subjects were made to reduce their chewing time. Oral hygiene of the subjects could also be improved. Better personal hygienic habits could be inculcated among the respondents due to counseling. The knowledge level of the fisher folk could also be improved considerably as an impact of dietary counseling.ThesisItem Open Access Diet,lifestyle pattern and health profile of professionals in software industry(Department of Home Science, College of Agriculture, Vellayani, 2009) Renjini, R; KAU; Suma, DivakarThe present study on the ‘Diet, lifestyle pattern and health profile of professionals in software industry‘ was conducted to assess the socio–economic characteristics, dietary pattern, lifestyle and health profile of professionals. Hundred software professionals were selected from Technopark, Thiruvananthapuram, towards the study. A group of 50 professionals were taken as control group, with similar age, educational qualification and 5 years of experience status. The family back ground of the respondents revealed that, in both groups most of them belonged to nuclear families. Marital status of the respondents also showed that majority of them in both groups were unmarried. Educational status of the respondents indicated that in both groups majority of the respondents had completed their degree level of education and majority had an experience of 5 – 10 years in their occupation. The personal income of the IT respondents showed that majority had a monthly income between Rs. 50000 – 100000 and their monthly family income fell in the income group of Rs. 100001 – 200000. The assessment of social participation showed that majority of the respondents in both groups were not members in any organizations. Food consumption pattern of the respondents indicated that most of them were non-vegetarians in both groups and in IT group majority of the respondents were ‘night time nibblers’, some of them were ‘meal skippers’. Assessment of mean nutrient intake showed that among both groups energy, protein and fat intake was found to be well above the RDA. Morbidity pattern of the respondents portrayed that among IT group, majority had back pains, vision problems, shoulder pain and hyperlipidemia. But among the Non IT group, none of them were reported to have such complaints. Body Mass Index of the respondents revealed that majority of both groups were normal. Assessment of TST and WHR also revealed that majority among both groups had high TST and WHR. Assessment of stress level revealed that 2 percent of the IT respondents were found to have very high stress, and 4 percent had high stress. None of the Non IT respondents belonged this category. Nutritional status index of the respondents revealed that, among the IT group 44 percent of the IT male respondents had low NSI, while among IT female respondents 46 percent had low NSI.ThesisItem Open Access Standardization of green gram based meat analogues(Department of Home Science, College of Horticulture, Vellanikkara, 2008) Nisha; KAU; Usha, VMeat analogue, a simulated product that resembles meat, is suggested as the food for future owing to its nutritional qualities, beneficial health effects and sensory characteristics. In the present study an attempt was made to develop a product possessing both the nutritional and sensory characteristic of meat. It is health beneficial and at the same time is at par with the shortcomings of meat. Meat analogues were prepared using green gram as the base, blended with soya bean and wheat in different proportions. Gluten was used as a texturizing agent and spices like ginger, garlic, pepper and cinnamon were used for flavouring. Totally ten treatments were tried with different proportions including one control with 100 per cent green gram. A standard meat recipe was prepared by replacing meat with the developed products and were evaluated organoleptically using a nine point hedonic rating scale. Three treatments were selected based on maximum index scores, T4 (107.75), control (93.73) and T6 (88.93). The selected three products were packed in metallised polyester polyethylene laminate pouches and kept for shelf life studies for a period of six months. Chemical constituents, sensory qualities and microbial load were analyzed during the initial period, third and sixth month of storage. The products were also subjected to benefit cost analysis by comparing with a similar product available in the market and also with fresh meat and mutton. Meat analogue was observed to be a good source of protein; with a maximum protein content in T6 (26.00g per 100g), invisible fat; which ranged from 1.23g to 2.67g 100g-1 with a maximum fat content in T4, fibre; ranging from 1.33g to 1.82g 100g-1 with T6 having the maximum fibre content, and minerals like calcium (276mg 100g-1), potassium; ranging from 72.00mg to 73.00mg 100g-1, phosphorus; ranging from 177.94mg to 190.85mg 100 g-1 and iron ranging from 1.77mg to 1.89mg 100 g-1. However, on storage there was a significant reduction in the nutrients. A gradual increase in the microbial load was also noticed with the advancement of storage period. The bacterial and the fungal load increased significantly, from 0.167 to a maximum of 2.5 x 106 cfu g-1 and from zero to 1.667 x 103 cfu g-1 respectively, whereas the yeast count remained insignificant with a maximum count of 0.833 x 103 cfu g-1, even at the end of the storage period. However no insect infestation was noticed till the end of storage. Organoleptic evaluation was done by preparing a recipe as in the case of treatment selection. The evaluation revealed that there was decrease in the organoleptic attributes which affected the over all acceptability of the products. High over all acceptability was observed for T4 (5.97). This was mainly contributed by the high scores for attributes like colour, appearance, taste and texture in the third month and high score for flavour, texture and taste during the sixth month. The price of the developed products is comparatively higher than its available substitute in the market. The cost can be reduced considerably through large scale production. Hence, considering the health benefits compared to red meat, cost factor alone cannot be considered as a constraint in the development of the meat analogues. Therefore in this study, treatments T4 (60% green gram, 10% soya and 30% wheat) and T6 (80% green gram, 10% soya and 10% wheat) with comparable nutritional qualities and acceptability can be recommended as a meat analogue for popularization and large scale production.ThesisItem Open Access Prevalence of hypertension and assesment of risk factors among agricultural labourers(Department of Home Science, College of Horticulture, Vellanikkara, 2008) Archana, S S; KAU; Indira, VA study on “Prevalence of hypertension and assessment of risk factors among agricultural labourers” was carried out among male and female labourers of Kerala Agricultural University, Thrissur district. A total of 150 agricultural labourers were selected randomly for the study and were grouped as control (non hypertensive) and experimental groups (hypertensive). The details on socio economic status, personal habits, working pattern, food consumption pattern and nutritional status were collected from the respondents. Information regarding socio economic condition of the families revealed that most of the families in control and experimental groups were Hindus and belonged to forward caste with a family size of 4 to 6 members. Educational status of respondents showed that majority in control and experimental groups were literates. Most of the families in both control and experimental groups owned up to 10 cents of land. Majority of the families in both groups did not have kitchen garden and domestic animals. Monthly income of the families in both groups varied from Rs. 4000 to 10, 000. Maximum proportion of income was spent on food items. Majority of the families in both groups did not have the habit of saving money for future purposes. Most of the families in both groups borrowed money from different sources. Most of the families in control and experimental groups had their own houses with brick as the wall material and tiles as the roofing material with 2 to 3 rooms. Drinking water, electricity, recreational and lavatory facilities were found to be satisfactory. Majority of the families in both groups used wood as source of fuel. About 24 per cent of the male respondents in control and 64 per cent in experimental groups had the habit of smoking. About 12 to 24 per cent respondents in control group and 46 to 50 per cent of respondents in experimental group had the habit of tobacco chewing. Majority of respondents in both groups did not have the habit of taking regular physical exercise. Majority of the respondents in both groups worked for 6 days in a week for 6 to 7 hours daily. Most of the respondents in both groups were non vegetarians and consumed rice as their staple food. The most frequently used food items were cereals, pulses, other vegetables, milk and milk products, fats and oils, sugar, salt, fish and spices and condiments in control group while in experimental group all the above food items except pulses were found to be the most frequently used food items. Advance meal planning was popular in both groups with three meals a day pattern. Majority of the respondents with hypertension used coconut oil for cooking and used pickle, pappad, dried fish and fried food items daily. None of the respondents neither included nor restricted food to control hypertension. Grade 1 obesity was observed among 27 per cent of respondents in experimental group and 24 per cent in control group. Nearly 22 per cent respondents in experimental group and 16 per cent in control group were found to be at risk for obesity. Most of the male respondents had waist hip ratio less than 0.95 while 84 per cent females in experimental group had a waist hip ratio above 0.85. One day food weighment survey indicated that the mean intake of all food items and all nutrients was lower than the recommended allowances in both male and female respondents. About 53.68 per cent male and 49.8 per cent female agricultural labourers had stage 1 hypertension. Among the respondents with hypertension selected for the study 90 to 98 per cent of respondents also had stage 1 hypertension. Type of family, family size, use of pickle, pappad, fried food items, smoking, tobacco chewing, alcohol consumption, lack of regular physical exercise, personality traits, family history of hypertension, body mass index and waist hip ratio were identified as the risk factors for hypertension among agricultural labourers.ThesisItem Open Access Developing multipurpose convenience mix from selected banana varieties(Department of Home Science, College of Agriculture, Vellayani, 2006) Nasheeda, K; KAU; Nirmala, CThe present study entitled “Developing multipurpose convenience mix from selected banana varieties” comprised of the selection of banana varieties, preparation of flour from raw as well as ripe banana, quality assessment of banana flour and developed mixes and testing the suitability of the convenience mixes for the product development. In the present study Robusta and Rasakadali varieties of banana were selected Flour was prepared from raw as well as ripe banana. Raw flour was prepared by drying in sun light and ripe flour by drying in the mechanical drier. In order to obtain good quality flour from ripe banana, certain amount of cereal starch (10 to 15 per cent) was added to fruit pulp. The three types of convenience mixes formulated were savoury mix (RbC1 and RkC1), sweet meat mix (RbC2 and RkC2) and health mix (RbC3, RkC3, RbC4 and RkC4). Savoury mix was prepared from raw banana flour, soya flour, rice flour and black gram flour in the proportion 60:10:20:10. Sweet meat mix was prepared from ripe banana flour, soya flour, rice flour and maida (50:10:20:20) and health mix from raw as well as ripe banana flour, milk powder, soya flour and bengal gram flour (40:40:10:10). Sensory characters like colour, texture and flavour, chemical characteristics like moisture, fibre, acidity, TSS, reducing sugar and polyphenols, nutritional characteristics like protein, calcium and iron, functional qualities and shelf life qualities of the banana flour and convenience mixes were assessed. Energy was computed from the nutritive value book of Indian foods (Gopalan et al., 1992). Convenience mix RbC3 was observed to be having higher moisture content (4.090 per cent). Higher fibre content was noted in RbC1 (0.370g/100g). Acidity was observed more in Rb (ripe) flour(0.580 per cent). Reducing sugar was found high in Rb (ripe) and Rk (ripe) flour (14.28g/100g) and (1.62g/100g) respectively. Rb(raw)flour was having highest polyphenol content of 420.00µg/100g Energy when computed was found more in RbC4 (419.39kcl/100g) and RkC4 (411.50kcl/100g). Mixes RbC3, RkC3, RbC4 and RkC4 were observed to be high in protein, calcium, and iron content. Processing loss was calculated in two stages, that is loss occurred on peeling and loss during drying and the preparation of flour. In both the stages maximum processing loss was observed in Rb(raw) and minimum in Rk(ripe). While yield ratio was found more in Rk (ripe) and less in Rb (raw). Functional qualities like change in weight, water absorption index and bulk density were also calculated. Shelf life qualities like moisture and peroxide value was noted after the storage period of three months. Suitability of storage containers were tested, by storing the banana flour and convenience mixes in PET containers and polypropylene covers. Increase in moisture content and also peroxide value was detected more in samples stored in polypropylene covers. While peroxide value cannot be observed in fresh as well as in stored banana flour. Stored samples were free of insect infestation. Microbial growth was also assessed initially and after the storage period .Fresh samples were found to be free of microbs, while stored samples were having microbial load. Rb(raw), and Rk(raw) stored both in polypropylene cover were found to be having comparatively higher bacterial load.Fungal growth and yeast count was found negligible in all the samples. The developed products were then tested for making products. Murukku was prepared from savoury mix, unniyappam from sweet meat mix and health drink from health mixes. The products prepared were then subjected before a panel of judges in order to test the acceptability. It was observed that RbC1(p) was good for making murukku, RkC2(p) was found good for making unniyappam and RkC4(p) was found ideal for health drink. Ease of preparation, cost and keeping quality of the products were also recorded. Time of preparation was found less in the case of health drink (2 minutes). Murukku prepared from RbC1 was found economically feasible (59.00 Rupees/kg). Keeping quality was observed more for murukku (2 weeks).ThesisItem Open Access Nutritional status and job performance of anganwadi workers(Department of Home Science, College of Agriculture, Vellayani, 2005) Shunmukhapriya, S; KAU; Prasannakumari, BA study on “Nutritional status and job performance of anganwadi workers” was carried out to assess the nutritional status and job performance of anganwadi workers and to find out the relationship between nutritional status and job performance. Data regarding the socio-economic characteristics, job characteristics, food consumption pattern, energy balance, morbidity pattern, job performance and nutritional status of AWWs were studied in detail. From the present study it was found that 43.33 per cent of the AWWs belonged to the age group of 40-50 years and 56.67 per cent of the AWWs were educated up to high school. Social status of the AWWs indicated that 68.33 per cent of them were Hindus and 57.5 per cent belonged to other back ward classes. Seventy eight per cent of the AWWs were married. Fifty one per cent of the AWWs were members of an organization. Nuclear type of families of with four members is common among the surveyed AWWs. Economic status of the AWWs revealed that the mean income of the AWWs from their job was Rs.1363/- per month only and sixty per cent of the AWWs had family income less than Rs.3000. Forty per cent of the AWWs resided in rural areas and had a walk able distance of less than 1 kilometer from the center. Seventy five per cent of the AWWs of the present study had an experience of more than 20 years and had received refresher training 1-5 times and 19.17 per cent of the AWWs received refresher training 6-10 times. All the AWWs of the current study were habitual non-vegetarians. Frequency of use of cereals, other vegetables, fats and oils, nuts and oilseeds, and spices and condiments were daily in the dietaries while egg, meat and baked foods were less frequently used by the AWWs. On analyzing the energy balance of the AWWs it was found that 70 per cent of them were in positive energy balance. On analyzing the anthropometric data, it was found that more than fifty per cent of the AWWs had BMI and MUAC above normal and WHR of all the AWWs were above normal. Actual food intake of the AWWs assessed revealed that intake of food items like green leafy vegetables, milk and milk products as well as fruits were found to be below the RDA where as all the other food items were adequately met by the AWWs. With regard to nutrient intake carotene, iron and riboflavin were inadequate and the rest of the nutrients were adequately met when compared with RDA. Clinical examination of the AWWs revealed symptoms of mild forms of anaemia, dental caries, oedema and vision disorder. Fifty per cent of the AWWs surveyed had high blood pressure. Assessment of the biochemical parameter, haemoglobin level, indicated that 78.33 per cent of the AWWs were suffering from severe to mild forms of anaemia. With regard to morbidity pattern minor ailments like cold, headache, throat pain, cough and fever were reported among majority of the AWWs and it was also seen that 75 per cent of the AWWs had not availed any leave from work for the past six months. Nutritional status index of the AWWs ranged from –3.05 to 15.53 and medium nutritional status index was observed among 63.33 per cent of the AWWs and 18.33 per cent of the AWWs had high nutritional status index. Mean job performance scores of the AWWs ranged between 41.5 and 83.5. Of the 120 AWWs, 61.67 per cent had medium job performance scores and 18.33 per cent of the AWWs had high job performance scores. Self rating of job performance by the AWWs ranged between 21 to 57 .It was found from the study that 73.34 per cent of the AWWs rated themselves to have medium job performance and 13.33 per cent rated as having high job performance A positive and significant correlation was observed between nutritional status index with independent variables like family size, total family income, energy expenditure, energy balance and iron intake. A significant positive correlation was found between job characteristics like experience and number of refresher trainings attended with mean job performance scores as well as self-rating of job performance by AWWs. Dietary variables like calorie intake and iron intake were found to have significant positive correlation with mean job performance scores. A positive and significant correlation was seen between nutritional status index and the job performance rated by CDPOs and the self-rating by AWWs.ThesisItem Open Access Developing rice based complementary food for infants(Department of Home Science, College of Agriculture, Vellayani, 2005) Dhanya Jose; KAU; Vimalakumari, N KA study entitled "Developing rice based complementary food for infants" was conducted to formulate a weaning food with rice suitable for feeding infants of six to nine months of age. Sixty four combinations of basic mixes were worked out combining rice with different pulses in varying proportions. Out of these, eleven combinations having high chemical score (above 80) were selected for formulation of multimixes by adding ingredients in two different ways. In the former method ragi or wheat was added to the basic mix as a second cereal and in the later method an additional pulse was added. Thus 247 combinations were formulated. From these, eleven combinations having chemical score above eighty were selected at random. Thus there were eleven basic mixes and eleven multimixes. These 22 mixes (11+11) were used in the preparation of a comprehensive multimix based on "food square" concept suggested by Protein Advisory Group (1975), which would contain a staple of the locality and a food that would supply protein, a mineral and vitamin supplement and an energy supplement. As the staple and protein components are already present in the 22 primary , mixes, amaranth leaves were added as vitamin-mineral supplement. Sugar and coconut oil were added as energy supplements. While calculating the nutritive value of the 22 combinations, the protein content was found to be very low; hence soya was also included as an additional ingredient to formulate complementary food. The selected ingredients in the multimixes were processed separately by common cottage level techniques and were blended in specified proportions to formulate the 22 comprehensive multimixes. These were converted into a recipe suitable to feed an infant. They were evaluated organoleptically by ten expert judges with the help of a score card. The total scores were compared and ten mixes having highest acceptability scores were selected. These multimixes contained amaranth as vitamin-mineral supplement. As drumstick leaves is also a cheap and easily available green leafy vegetable, ten more multimixes were processed replacing amaranth with drumstick leaves. The multimixes with amaranth were designated with a suffix 'A' while those containing drumstick leaves had the suffix 'DS' along with their serial number. These 20 (10+10) multimixes were processed by "extrusion" to facilitate large scale production for commercial exploitation. These were then evaluated for their yield, nutritive value, organoleptic quality and cost. In order to identify some of the best multimixes from the above 20, they were further ranked on the basis of organoleptic score. Thus 8DS and 3DS were ranked as first and second respectively. Corresponding combinations containing amaranth, viz., 8A and 3A were also selected for further analysis to find out the best multimix. In order to achieve the mulimixes were subjected to chemical, physical, nutritional and sanitary quality analysis and were evaluated for their shelf stability, acceptability and preference. Several parameters were used to evaluate chemical, physical, nutritional quality of the four mixes. As these parameters varied widely, comprehensive indices were worked out using appropriate statistical tools. Thus the product quality index for chemical, physical and rheological qualities and nutritional adequacy were worked out. The multimix 8A secured the highest index value for chemical, physical and rheological characters, while 3A secured the highest score for nutritional adequacy. To identify the most acceptable multimix, an overall adequacy index was also ~orked out and the index value revealed that 8A is the most suitable one since it had the highest index score. Total bacterial count and E. coli contamination if any also ascertained to ensure that the multimixes are safe for feeding infants. Eventhough all the four mixes were not absolutely sterile, the counts were much below the admissible level suggested by BIS. It was further gratifying to note that E. coli was completely absent in all the four multimixes, giving further assurance to sanitary quality. Shelf stability evaluation of the multimixes were carried out through chemical, physical and microbiological methods after storing the mixes for three months in polyethylene covers. Eventhough after storage the peroxide value and bacterial count were within acceptable limits, there was marginal increase in above parameters. Despite of the above variation, the acceptability of the mixes remained unaltered, which confirms the shelf stability. Organoleptic and preference test conducted after storage also indicated 8A as the most acceptable multimix. In order to justify the quality of the product the characteristics of the four mixes were further compared with those specified under IS 1659-1969 standard. From this exercise, it was found that the products were effective in supplying adequate amount of two major nutrients namely, carbohydrate and protein. However the fat content was found to be low, but this was overcome by the addition of coconut oil at the time of serving the mix in the form of a porridge. Vitamin and mineral contents were also found to be low, but such deficiency can be made up by adding commercial vitamin-mineral pre-mixes to the blends while processing the material, which is an acceptable practice followed in preparing infant formulae. To assess the commercial viability of the products, further, the mixes were also com;ared with selected characteristics of a commercial rice based infant formula (Nestum-control). When nutritional adequacy was tested, the commercial formula was found to be ill-balanced. This control sample was noted to contain excess amount of carbohydrate and very low amount of protein and fat when compared to BIS recommendation. It is of special interest to note that this commercial formula was not adequate even to meet half of the protein requirement of a young infant, while the developed four mixes had a balanced proportion of the three major nutrients (after addition of coconut oil to the recipe). Another important feature was that the control sample had higher proportion of minerals especially sodium and potassium which agam introduces another element of ill-balance, which may endanger the kidney function of the infant on prolonged use. However the multimixes developed had low levels of minerals and vitamins. These, if necessary, could be made upto desired level by adding vitamin-mineral pre-mixes in specified amounts while processing the blends. Another most important feature that was highly noticeable was the cost. The developed mixes were very cheap (18 to 34 Rs/kg) when compared with commercial infant formula (147 Rs/kg). The study revealed that the developed product 8A containing rice (550 g), black gram dhal (250g), soya (150g) and amaranth (50g) was found to meet the requirements specified by IS (1659-1969) for majority of the characteristics (nine out of eleven) and hence could be proclaimed as a nutritious complementary food for infants of Kerala being indigenous, low cost and easy to prepare and feed.ThesisItem Open Access Standardization and quality evaluation of grain amaranth (Amaranthus spp.) flour supplemented food products(Department of Home Science, College of Horticulture, Vellanikkara, 2007) Nidhi Bhtiwada; KAU; Indira, VGrain amaranth belonging to the family, Amaranthaceae is considered as an underexploited grain and suggested as a food for future having an important role in the human food system due to its easy cultivation and nutritional aspects. In the present study an attempt was made to estimate the quality of grain amaranth flour and to develop value added products using grain amaranth flour Grain amaranth was collected from the Department of Olericulture, College of Horticulture, Kerala Agricultural University, Vellanikkara, Thrissur and flour was prepared from the grains after sun drying. The prepared grain amaranth flour was stored for a period of six months and chemical constituents and organoleptic qualities was analysed initially, during third and sixth months of storage. The microbial load of the flour was also studied at monthly intervals for six months. Amaranth flour was found to be rich in protein, starch, fibre and minerals like iron, calcium, magnesium, potassium and phosphorus and low in anti-nutritional factors such as tannin and phytic acid. The moisture, tannin and phytic acid contents increased whereas the protein, starch, fat, fibre, calcium, magnesium, iron, potassium and phosphorus contents decreased gradually with advancement of the storage period. A gradual increase in the bacteria, fungi and yeast count in amaranth flour was also observed with advancement of storage period. The products like chapathi, biscuit and puttu were prepared by substituting grain amaranth flour for respective main ingredients namely wheat flour, maida and rice flour. The organoleptic evaluation of the products showed significant variation between treatments. Chapathi prepared by substituting wheat flour upto 30 per cent amaranth flour was found to be acceptable. However, biscuit and puttu prepared even upto 50 per cent substitution of grain amaranth flour with maida and rice flour respectively, obtained high organoleptic scores indicating that these products are also highly acceptable The result of the above study revealed that as the percentage of amaranth flour increased, nutritive value of the recipes also increased except carbohydrates. Therefore, products prepared by substituting main ingredient with amaranth flour at different proportions were found to be more nutritious than the prevailing food products. One serving of amaranth supplemented recipes if incorporated in our diet will met 3.04 to 20.1 per cent protein, 28 to 53.3 per cent fat, 0.20 to 5.93 per cent of fibre, 4.46 to 13.5 per cent carbohydrates, 1.55 to 22 per cent calcium and 1.72 to 23.1 per cent iron requirement. The study highlighted the significance of value added products from underutilised grain amaranth as a solution to the problems related to malnutrition.
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