Loading...
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.
Browse
11 results
Search Results
ThesisItem Open Access Suitability of read palm oil and its blends for culinary purposes(Department of Home Science, College of Agriculture, Vellayani, 2001) Smitha, Sreekumar; KAU; Soffie, CherianThe study entitled' "Suitability of RPO and its blends for culinary purposes" is a comprehensive study carried out with an objective to formulate blends of red palm oil with other oils/fats and to evaluate a culinary performance of RPO and blends in selective preparation. The study also envisages the physico-chemical and organoleptic changes during storage of RPO and blends. A shop survey was conducted in Thiruvananthapuram district to identify the popular cooking oils/fat. Maintaining the PIS ratio between 0.8-1, ten blends were formulated using RPO and popular culinary oils. These blends were subjected to hedonic rating to select five blends that indicated higher acceptability. The oil samples thus selected for the study were RPO and sunflower oil blend (60:40), RPO and sesame oil blend (40:60), RPO and groundnut oil blend (30:70), RPO-safflower oil and coconut oil blend (60:35:5), RPO-sunflower oil and coconut oil blend (50:45:5) and RPO alone. Physico-chemical characteristics' of fresh oil (RPO and blends) viz., specific gravity, smoke point, moisture content, iodine value, saponification value and p-carotene were ascertained. Specific gravity was lowest in RPO- safflower oil and coconut oil blend and highest smoke point was observed in RPO-sunflower oil and coconut oil blend. Moisture content was lowest in RPO and groundnut oil blend. Meanwhile RPO was found to be the richest in ~ carotene. Storage studies to assess the change in physico-chemical parameters and organoleptic qualities of RPO and blends were taken up for a period of lIb three months. The physico-chemical analysis were conducted fortnightly for three months. During storage, specific gravity remained almost steady whereas smoke point decreased. Moisture content of the oil samples showed a visible I increase while a fluctuation was noted in the iodine value and saponification value with stored oil samples. ~ carotene content was found to decrease during storage. Study on cooking qualities of RPO and blends were conducted by preparing three products viz., cake, potato patties and tapioca chips. Monthly evaluation of products prepared using the stored RPO and blends revealed that cakes and potato patties, made using stored RPO and sunflower oil blend was found to be .the most preferred. Tapioca chips fried in stored RPO was proved to be the most acceptable. Results also revealed that products prepared using stored oil samples were found to have better acceptability than those with fresh samples. Results of the study indicated that RPO and its blends are acceptable for different food uses and it is. feasible to promote its consumption in domestic kitchen as well as in the industry. Present trials also evidenced that these oils are best as frying fats especially shallow frying. Among the different oil. samples studied, RPO and sunflower oil blend was found to be the most appropriate, followed by RPO, for culinary purposes.ThesisItem Open Access Impact of nutrition education on mushroom consumption(Department of Home Science, College of Agriculture,Vellayani, 2001) Mary John, Cicil; Rajani, MThe study entitled 'Impact of nutrition education on mushroom consumption' was carried out to generate awareness about the benefits of mushroom consumption through popularisation of standardised recipes and to assess the impact of imparted knowledge on consumption of the same. The assessment of socio-economic characteristics, dietary variables and knowledge on mushroom cultivation were done on the selected sample of ISO respondents (50 members each from three resident associations namely AIthara resident association at Vellayambalam, Chattambi Swami Nagar resident association at Edappazhanji and Sastri Nagar resident association at Karamana) In Thiruvananthapuram city inorder to impart education programme for promoting mushroom consumption. After the conduct of education programme; acceptance and preference scores of six demonstrated mushroom recipes, gain in knowledge on the benefits of mushroom consumption and extent of adoption after a gap of one month period were done on sub sample (25 each from the three resident associations) who had I . J' participated in the education programmes. The findings of the socio-economic survey done revealed that all the , ) respondents were females and majority belonged to middle-aged population. , Though most of them had sound education, many were unemployed and had not participated in any nutrition education classes. Majority of the families surveyed were Hindus belonging to forward , . . , ' - .• - > , I 'f : caste. The families'. were. mainly nuclear type" having! a' htgIler percentage of adult members and female members. Monthly income of most families ranged between Rs. 3000 to 9000. A vast majority of respondents were vegetarians without much health problems while a few percentage had to reduce the intake of tubers, pulses, fats, oils, sugar, and jaggery due to diseases like flatulence, hypertension, coronary heart diseases and diabetes. Though a higher concentration of respondents avoid their favourite foods due to high cost, they all liked to try new cuisines. Majority had no idea about consumptional values of mushrooms. While 42 per cent had good opinion on mushroom consumption. Out of 150 respondents 48 percent had never tasted mushroom. Highly preferred food groups among respondents were found to be cereals and leafy vegetables while meat, fish, egg and mushrooms were least preferred as majority were vegetarians. All other food groups were moderately preferred by them. Assessment of the respondent's mean food intake by weighment method showed that the diets of respondents did not meet RDA for all foods : ! '\ ; , except cereals, roots and tubers 'and sugar' and jaggery. Mean protein intake assessed revealed that most respondents were deficient in protein than suggested by ICMR (1999). It was also observed from the present study that majority of respondents did not know the technical know-how of mushroom cultivation. Standardised recipes of six mushroom products like mushroom soup, , t mushroom omeletter-mushroornicutlet, mushroom H~~il~~ushroom pakora and li/l 4-2 j 1 e mushroom pickle were demonstrated and acceptance and preference score for these recipes were assessed by the respondents. In the case of acceptance scores with regard to organoleptic qualities, mushroom pickle was scored highly acceptable and mushroom omelette was the least accepted one. Considering the preference of respondents, mushroom tikki was extremely liked while mushroom omelette was scored minimum preference. Two lecture classes on cultivational, nutritional and therapeutic values of mushroom were conducted by using appropriate visual aids like poster, flip chart, pamphlet and folder. Cooking demonstration on the preparation of mushroom recipes and method demonstration on the technology of mushroom cultivation were also carried out. Pre-test conducted on the respondents about the use of mushroom showed that majority of respondents had moderate knowledge about mushroom use. Assessment of post-knowledge score of respondents after the education programme showed that hundred per cent of respondents reached the maximum score which inturn indicates the impact of education classes on the respondents. Assessment of extent of adoption after one month of education programme revealed that majority of respondents were consuming mushroom weekly. With regard to the spawned bed supplied, majority considered it as highly motivating and got medium yield (582.45 to 835.14 g of mushroom) from the bed. It is rather surprising to note that about 93 per cent of respondents purchased spawn after their first trial during the education programme and succeeded in growing j' mushroom. All the respondents showed great desire for buying spawned beds if I available as it provides with less work and more yield .t~an self-made beds; , \, .'1 . . ,: j • i: i ~ :~A;: i ' thereby increasing the consumpton of mushrcorns. ._ ..ThesisItem Open Access Glycemic response to selected rice- pulse combinations in diabetics(Department of Home Science, College of Agriculture,Vellayani, 2001) Suni, K; KAU; Mary Ukkuru, PA study was conducted to assess the glycemic response of various rice- pulse combination served as breakfast to twenty (non-insulin dependent diabetes mellitus) NIDDM subjects. The selected subjects were adult males in the age group of 40 to 51 years, having a fasting blood sugar level of 140 mg/dl to 200 mg/dl at 2 hour after the consumption of food and who were using only oral hypoglycemic agents. Personal characteristics of the selected subjects revealed that majority were in the age group of 46-51 years, of which 60 per cent belonged to urban population. 35 per cent respondents were found to adopt small family norms. The economic status of the subjects showed, half of the subjects had a family monthly income ranging from Rs. 1000 to 5000. The anthropometric measurements of the subjects assessed indicated that 15 per cent respondents were found to obese and 40 per cent depicted hereditary predisposition in the disease occurrence. Majority of the families were found to have more than one member as diabetic. All of them depend on sulphonyl urea and biguanides or a combination of these two drugs as oral hypoglycemic agents. An Oral Glucose Tolerance test was conducted among the respondents indicated that a fasting blood sugar level ranged between 143 to 184 mg Idl with a mean blood sugar level of 158.3 mg/dl. Five experimental breakfast preparations were administered to the subjects understudy which supplied 75g carbohydrate in the form of staple foods such as rice along with green gram/ bengalgraml blackgram/ redgram and soyabean. Impact of experimental breakfast on plasma glucose response was studied in detail. The breakfast preparation consisting rice + green gram served as Kanji and green gram poriyal showed the highest mean glucose value of 291.21 mg/dl in the first half an hour. While during the second half an hour, rice + bengal gram combination served as puttu and bengal gram curry had the highest mean glucose value of 358.26 mg/dl. The combination of rice with blackgram showed the highest mean plasma glucose value (392.19 mg/dl) at one and half an hour compared to other combinations and this combination depicted the low peak rise over the fasting level. Combination of rice + blackgram + redgram which was served as iddli and dhal curry depicted the least glucose value throughout the different time intervals. Among the five experimental breakfast items majority of the subjects reached the peak at 1 ~ hour post prandially or more accurately 81.79 minutes for rice + greengram, 89.17 minutes for rice + bengalgram, 98.39 minutes for rice + bengalgram, 98.8 minutes for rice+ blackgram + red gram and 106.28 minutes for rice + soyabean. From the results the area under 2 hour glucose stimulation curve, it was found that rice + blackgram + red gram combination had the least area under the curve while the rice + soyabean had the highest area under the curve. Glycemic Index of test meals computed based on area under curve indicated that rice + blackgram + redgram combination depicted the lowest glycemic response (0.81) indicating this combination was ideal for diabetics- followed by rice + blackgram (1.09) while the maximum glycernic response was depicted by rice + soya bean combination (1.125).ThesisItem Open Access Quality evaluation of kernels of different cashew varieties(Department of Home Science, College of Horticulture,Vellanikkara, 2001) Vandana, V; KAU; Indira, VThe study on "Quality evaluation of kernels of different cashew varieties" was conducted to evaluate the physical characters, nutritional composition and processing characters of twenty three cashew varieties available and maintained at Cashew Research Station, Madakkathara. The physical characters evaluated were weight, length, breadth and thickness. The highest weight, length, breadth and thickness were observed m H-1600, M-33/3, Priyanka and H 2/15 respectively .. The nutrients analysed were moisture, protein, fat, carbohydrate, sugar, amino acid, fatty acid, calcium, iron and phosphorus. They were estimated before and after processing. The sugar content before processing, fatty acid content before and after processing and iron content after processing were highest in Sulabha whereas H-1600 had the highest mean value for sugar and fat contents after processing. The highest protein and amino acid contents before and after processing was observed in H-2/16. Dharasree had the highest mean value for fat content before processing and calcium after processing. Highest calcium content before and after processing was found to be in Madakkathara-2 and Dharasree respectively. Carbohydrate content was found to be highest in Anakkayam and lowest in Madakkathara-l before and after processing. Phosphorus and Iron contents before processing was found to be highest in Tree No. 40 and Madakkathara-l respectively .. There was significant variation between varieties with respect to all nutrients except phosphorus. The difference in nutrients before and after processing was not significant except in the case of calcium. After processing cashew nuts were analysed for characters such as kernel weight, shelling percentage, percentage yield of whole kernels and kernel count. Madakkathara-l and Madakkathara-2 had got the highest values for shelling percentage and percentage yield of whole kernels. Highest kernel weight was observed in Priyanka. The difference in processing characters of different varieties was found to be significant statistically. Based on the physical characters cashewnuts were divided into three clusters. Cluster I had eleven members which were Anakkayam, Madakkathara-2, Priyanka, Sulabha, Dharasree, H-2116, Tree No.40, VTH 30/4, VTH 59/2. M-33/3, M-44/3. Cluster IT contained Kanaka, Dhana, H-1600, H-2115 and Hybrid 4/5. Madakkathara-l , Amrutha, H-1610, Tree No.129, Vengurla-2, Vengurla-4 and M-26/2 constituted cluster Ill. Priyanka was found to be the best variety with respect to physical characters. Based on the nutritional composition cashew kernels were divided into four clusters. Cluster I had seven members which were Amrutha, Dhana, H-21I 6, Tree No.129, Tree No.40, M-44/3 and M-26/2. Dharasree H-1600 and M-33/3 were included in cluster IT. Cluster ITl contained An akkayam , Madakkathara-l , Sulabha, H-2115, VTH-30/4, VTH-59/2 and Hybrid-4/5. Madakkathara-2, Kanaka, Priyanka, H-1610, Vengurla-2 and Vengurla-4 constituted cluster IV. Based on the nutritional characters Sulabha was found to be the best variety. Based on the processing characters cashew nuts were grouped into III clusters. Cluster I contained 7 varieties namely Dhana, Amrutha, Sulabha, H-2I16, Tree NoAO, VTH 30/4 and M-26/2. Anakkayam, Madakkathara-l , Kanaka, Priyanka, Dharasree, H-1600, H-2115, Tree NO. 129, Hybrid 4/5, M-33/3 and M-44/3 constituted cluster IT and Madakkathara-Z, H-1610, VTH-30/4, Vengurla-2 and Vengurla-4 constituted cluster lll. Among the varieties Madakkathara-l was found to be the best with respect to processing characters. Priyanka with best physical characters and with nutritional composition almost similar to Sulabha and processing characters similar to Madakkathara-l can be considered as the best variety with respect to all characters.ThesisItem Open Access Nutritional profile and endurance capacity of adolescent girls(Department of Home Science, College of Horticulture,Vellanikkara, 2001) Seeja Thomachan, Panjikkaran; KAU; Usha, VThe present study 'Nutritional profile and endurance capacity of adolescent girls' was conducted among 150 adolescent girls of 13-15 years of age. Information regarding the socio-economic conditions of the families indicated that majority of the families were Hindus. Nuclear families with satisfactory housing conditions and living facilities were the striking features observed. Majority of the family heads were labourers and earned Rs.l 000 to 4000 per month. Food consumption survey revealed that rice was the staple food and all of them were habitual non-vegetarians. The prevalence of current malnutrition of various grades was found to be more among adolescent girls indicated by their weight for age. The most common nutritional deficiency disease observed among adolescent girls was anaemia. More than 50 per cent of adolescent girls had lower levels of haemoglobin. Consumption of cereals, green leafy vegetables, other vegetables, roots and tubers, fruits, milk and milk products, fats and oils, meat, fish and egg and sugar and jaggery were lower than the RDA. In case of nutrient intake only energy level was found to be adequate. None of the adolescent girls had good or excellent endurance capacity. Body weight is an important factor contributing to physical work capacity and high average endurance capacity was observed among majority of girls with normal weight for age. Other contributing factors observed for low endurance capacity was their low haemoglobin levels and low nutrient intakes. In spite of their low nutritional status and nutrient intake, their habitual physical activities have a positive effect on their endurance capacity.ThesisItem Open Access Effect of training on food safety measures to the anganvadi helpers of ICDS(Department of Home Science, College of Agriculture, Vellayani, 2001) Jaimy, Suresh; KAU; Geetha, PA study entitled the "Effect of training on food safety measures to the anganwadi helpers of ICDS" was conducted to assess the effect of training on food safety measures on the knowledge, attitude and practices of the anganwadi helpers of ICDS. The study was carried out in two recently started ICDS projects namely Kazhakkutam and Thiruvananthapuram Urban II. All the anganwadi helpers in the functioning anganwadi centres of the two identified ICDS projects formed the respondents for the study. Based on the pretest score for knowledge, attitude and practice of the respondents their lacunae in the field of food safety measures were identified and a need based training was planned and carried out. The results revealed that the training programme had significant effect on the knowledge, attitude and practices of the anganwadi helpers. The analysis of variance used to test the influence of socio-economic and personal characteristics of the respondents on their knowledge, attitude and practice revealed that tenure of service had significant influence on changes in attitude. The analysis of correlation coefficient of socio-economic situations of the respondents with knowledge, attitude and practice revealed that there was significant negative association with place of residence and tenure of service with their knowledge level. Significant positive association was observed with place of residence, family size and tenure of service with attitudinal changes. The study also revealed significant positive association of pretest scores of practice with place of residence and tenure of service. It was also found that the infrastructure index of the anganwadi centres had significant association with pretest knowledge score but not with post score. Comparison of knowledge, attitude and practice scores of rural and urban project based respondents indicated that the respondents of rural project had more knowledge level when compared to the respondents of urban project. It could be effectively elevated from the results that the respondents of urban project had more attitude and practice level compared to the respondents of rural project.ThesisItem Open Access Standardisation of reversal diets for cardiac patients(Department of Home Science, College of Agriculture, Vellayani, 2001) Soumya, I G; KAU; Chellammal, SThe present study on "Standardisation of reversal diets for cardiac patients" was undertaken with an objective to standardise reversal diets which suited Kerala conditions, and to assess its impact on the blood lipid profile of selected cardiac patients through diet counselling. Based on the principles of reversal diet and traditional recipes of Kerala, modified diets low in fat, high in fibre, moderate salt and sugar, without any stimulants and fleshy foods were planned. A seven day's menu was formulated by modifying the normal diets of Kerala to meet the needs of cardiac patients with reference to nutritional requirement and variety. Three types of menu (1000 Kcal., 1250 Kcal. and 1500 Kcal.) were planned on the basis of total calorie requirement. Each recipe selected under the seven day's menu was worked out with respect to the quantity of raw ingredients, salt and fat added and the major cooking method adopted. A ready-reckoner was formulated which explained in detail the quantity of raw ingredients, method of cooking as well as the cooked volume of the product. The nutritive value of the planned diet was computed with the aid of food composition table. Inorder to conduct a general counselling, a data-base survey was carried out at Medical College Hospital- Thiruvananthapuram, Al-Arif Hospital - Ambalathara and P.R.S. Hospital - Killippalam. Details regarding the socio-economic, dietary, blood lipid profile and lifestyle pattern were collected from 150 patients and they were given general counselling. The awareness about dietary modifications of cardiac disease as well as the rate of adoption were measured using suitably structured schedule. From among the 150 respondents, 30 subjects were selected who satisfied the inclusion criteria such as willingness to participate, higher adoption rate, uniform medication and severity of the disease. They were subjected to intensive diet counselling. Intensive diet counselling was conducted for the patients along with their spouses. Diets chart and booklet on 'Diet and Heart Disease' were distributed to them along with the Ready Reckoner. The respondents were advised to follow the modified diet for a period of three months. The initial and final blood lipid profile (TC, TG, HDL, LDL and VLDL) of these respondents were estimated using standard techniques. Results indicated that there was significant difference between the initial and final blood lipid values along with gain in knowledge and increased rate of adoption. This reveals the positive impact of reversal diet in the effective management of cardiac diseases.ThesisItem Open Access Quality evaluation of banana by-products(Department of Home Science, College of Horticulture, Vellanikkara, 2001) Raji, M John; KAU; Omana PavunnyThe study entitled 'Quality evaluation of banana by-products' was undertaken to estimate the nutrient composition of banana by-products and organoleptic evaluation and keeping quality of processed products prepared using the by-products of different banana varieties maintained in the Banana Research Station, Kannara, Central Nursery and KHDP, Vellanikkara. The banana by-products were analysed for moisture, protein, fat, starch, fibre, iron, calcium, phosphorus, potassium, sodium and vitamin C. The results revealed that among the different varieties, flower bud of Kunnan had the highest protein content and the highest fat content was observed in peel of Poovan variety. Rhizome of Robusta and peel of Robusta were found to be high in starch and fibre respectively. The calcium and iron content was found to be high in flower buds of Poovan and Palayankodan respectively. Flower bud of Robusta was found to be rich in phosphorus. Kunnan rhizome had the highest potassium and sodium content whereas Robusta flower bud had the highest vitamin C content. Statistically, significant variation was observed between different banana by-products in the case of all nutrients. Results of the organoleptic evaluation revealed that pickles made from banana peel and vattals made from banana pseudostem were more acceptable. Statistically significant variation was observed among different varieties of banana by-products and the variation was insignificant at monthly intervals of storage in the case of pickles and vattals. The keeping quality of pickles and vattals was assessed by taking the microbial count and the result showed that pickles made from flower bud of Kunnan, pseudostem of Nendran and vattal from pseudostem of Poovan showed contamination at the end of the sixth month of storage. In general, it can be concluded that most of the processed products from banana by-products had good keeping quality.ThesisItem Open Access Suitability of food mixes developed by KAU as food supplement under ICDS(Department of Home Science, College of Agriculture, Vellayani, 2001) Jyothe Elezabeth Thomas; KAU; Vimalakumari, N KThe study entitled "Suitability offood mixes developed by KAU as food supplement under ICDS" was undertaken with an objective to test the feasibility of using supplementary food mixes developed by KAU as supplements under ICDS. Five different supplementary food mixes developed by the Department of Home Science, KAU were selected for the study. The five selected supplements were banana based mix, ragi based mix, rice soya based mix, rice based mix and cassava based mix. All preschool children from five Anganwadi Centres of Kalliyoor Panchayat, Thiruvananthapuram were cooperated for the study as experimental subjects and all presschool children from a nearby Anganwadi Centre were selected as control subjects for comparison. The five supplements were processed in bulk and were fed to the subjects in the form of sweet puttu for a period offive months, on all working days .The control subjects received the regular ICDS supplement. To find out which of the five mixes is most effective as a supplement under ICDS the quality attributes of the product as well as response to the feeding trial were taken into consideration. The quality of the products were eva.luated based on availability and familiarity of ingredients used, cost, nutritional adequacy, ease of preparation, processing loss, yield ratio, overall acceptability and shelf life of the mixes. The response of the feeding trial was assessed through rate of participation, quantity consumed, clinical profile, morbidity pattern and variation in anthropometric parameters (like height, weight, arm circumference, ChestlHead circumference ratio and BM!) of subjects who took part in the study. When the quality attributes were assessed ragi based mix had the highest score (17) in terms of availability and familiarity of the ingredients used to prepare the mix and cassava based mix had the lowest score (8). The cost of the mixes varied fromRs. 20 to Rs. 75 per kg and rice based mix was found to be the cheapest while banana based mix was the costliest. When the nutritional adequacy of the five supplements were compared rice soya based mix was found to be the most suitable as all its ingredients can be fitted into the "Food Square". All the five supplements were found to supply 300 calories and lOgm of protein per serving as per the norms for a supplement under ICDS. Ragi based mix had an added advantage that it supplied additional amounts of iron and calcium, when compared to other supplements. Based on the steps involved and time taken for processing the ingredients to prepare the mix, the rice based mix and cassava based mix were found to be simple than banana based and ragi based mixes where the processing procedures were complex and time taking. However rice soya based mix had the highest processing loss (0.65) while cassava based mix had the lowest value for processing loss (0.13) and hence had the highest yield (1.94) per unit of raw ingredients processed. Though all the five mixes had a shelf life of six months, cassava based mix had a shelf life of nine months since there were neither visible changes nor presence of insects or pests. After the storage period of six months the rice based mix had the lowest bacterial count. However the total count W2.S within the acceptable range (50,000/g) range. When the organoleptic the recipes made from the five mixes were evaluated by expert judges by and selected mothers, sweet puttu prepared from rice based mix secured the highest score (24 out of 25) when compared to that made from other four mixes for its overall acceptability. Therefore when the quality attributes of the mixes were taken into consideration as a single phenomina, cassava based mix was adjudged as the most suitable mix to be used under ICDS followed by rice based, rice soya based, ragi based and banana based mixes in the descending order. The suitability of the mixes were also analysed based on the response to the feeding trial. There was a significant variation in the quantity of the five supplements consumed by the subjects. Statistical analysis of data showed a significant difference in the incidence of minor ailments among the children who received different supplements. Highest diseases incidence was noted among children fed with banana based mix (12.3%) and the lowest incidence was among those who 2 received rice based mix (6.31 %) and for the control group it was 6.65%. Maximum recovery after supplementation was observed among subjects who had angular stomatitis (45%). There was a significant variation in the clinical profile of children before and after the feeding trial. When the clinical profile of children was examined before and after supplementation the maximum shift from 'malnourished category 'to 'normal category' was seen among children fed on rice soya based mix followed by rice based, banana based, ragi based and cassava based mixes in the descending order. When the nutritional status of the subjects were analysed before and after the feeding trial of five months by various anthropometric parameters it was noted that there was a general increase in all the parameters irrespecti ve of the type of supplement given. Though there was a general increase in mean height, arm circumference and ChestlHead circmference ratio, the variation due to supplementation was not statistically significant and hence all five supplements can be considered to be equally effecti ve in bringing about an increase in the above growth indicators. However, there was a significant variation in the gain weight and BM! between the subjects and the percentage gain was highest among those who received rice based mix (11.8% and4.1 % respectively) and the gain in weight as well as BM! was lowest for those who received banana based mix (1.1 %). It was suprising to find that the BM! of the control group had reduced over the period of five months. When the quali ty attributes and the response to the feeding trial were combined together to assess the suitability of the mixes as supplement under ICDS, rice based mix was ranked as the most suitable one with score of 109 out of 145 followed by cassava based (106), ragi based (91), rice soya based (79) and banana based mixes (70) in the descending order. Hence it can be concluded that though all the five supplements developed by KAV had several positive attributes, rice based supplement was found to be the best closely followed by cassava based mix. Therefore, rice based mix can be recommended as a supplement under ICDS since it is cheap, highly acceptable, easy to process and prepare and also because it showed a positive effect on the nutritional status of children.