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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Open Access
Nutrient analysis and value addition of underutilized fish
(Department of Home Science, College of Horticulture, Vellanikkara, 2004) Jishy, K K; KAU; Omana Pavunny, E
Fish contains the best proteins and other superior nutritional constituents that place them in a specially important category of food. It has very poor shelf life. Hence, the present study on nutrient analysis and value addition of under utilized fish was aimed at evaluating the nutrients and developing products from three under utilized fish varieties namely netholi (Stoliphorus heterolobus), flat fish (Cynoglossus macrostorus) and veluri (Kovala kova/). This will help in meeting the increasing demand for fish; to avoid wastage of small fish and to provide income to the fisher women. The fresh and dried fish varieties were analysed for chemical constituents like moisture, fat, protein, calcium, phosphorus, iron, vitamin A and peroxide value. Fish was found to be rich sources of protein, calcium and phosphorus. Chemical constituents varied significantly between the varieties. The dried fish was packed in polythene covers and was stored for a period of three months. The peroxide value increased during the storage but the increase was not significant. Dried netholi had the highest peroxide value throughout the storage period. The organoleptic qualities decreased during storage. The change of organoleptic scores was not significant; veluri had the highest acceptability throughout the storage period. Microbial enumeration revealed that bacterial population increased I slightly during storage and fungus was found only in second and third month of storage. No traces of yeast were found throughout the storage period. The pickle prepared from fresh and dried fish was stored in glass bottle and polyester laminated HDPE film for a period of six months. The peroxide value of the pickle increased during the storage but the increase was insignificant. The acidity of the pickle increased significantly. The pickle stored in flexible packaging material had higher peroxide value and acidity than pickle stored in glass bottle. Dried fish pickle had higher peroxide value and acidity than fresh fish pickle. The organoleptic evaluation of pickle revealed that appearance and colour decreased during storage. The flavour texture, taste and overall acceptability of pickle increased during storage. Changes in organoleptic scores except appearance were insignificant. Appearance decreased significantly. The pickle stored in glass bottle had better acceptability than pickle stored in polyester laminated IIDPE film, but the variation was insignificant. The fresh fish pickle had better acceptability and among them veluri pickle was found to be the best. A gradual increase in the bacterial and fungal load with storage of pickle was observed but yeast was not found during the storage. The benefit cost analysis showed that all products had BC ratio above one hence, all are economically beneficial.
Open Access
Nutritional profile of fisher women
(Department of Home Science, College of Horticulture, Vellanikkara, 2004) Saleena, K; KAU; Omana, Pavunny
A study on "nutritional profile of fisher women" was conducted among 100 fisher women of 18-45 years age group in the coastal areas of Thrissur district. The result of the study indicated that majority of them were Hindus. Nuclear family system was found in most of the families and family size ranged in between 3 to 5. Most of the male and female members were literate and engaged in fish related work. Majority of the families had a monthly income in between Rs.500 to Rs.1500. Maximum proportion of income was spent on food items and majority of the families did not have the habit of saving money. Majority of the families had their own houses with brick as wall -.-- material and with thatched or concrete roof. Majority of the houses had separate kitchen with 3 to 5 rooms. Drinking water, electricity and lavatory facilities were satisfactory whereas drainage facilities were found to be inadequate. As a medical aid majority of the families depended on district hospital, primary health centre as well as private doctors for their medical care. Majority of the families were members ofmatsyafed. All the families were non vegetarians and consumed rice as the staple food. Maximum percentage of the food expenditure was for cereals. The most frequently used food items were cereals, fish, fats and oils, sugar and spices and condiments. None of the families planed their meals in advance and maintain time schedule for taking meals. Majority of the families consumed food three times a day and did not give equal importance to all family members in food distribution. Special foods were included in the diet during pregnancy, lactation and infancy. Diet modification during disease conditions was observed. The nutritional profile of the respondents indicated that the body weight of33 per cent and height of24 per cent of the respondents were lower than the reference body weight and height for an Indian reference woman. About 13 per cent of the respondents had various grades of CED. The waist hip ratio indicated that about 97 per cent of the respondents had femoral gluteal obesity and 3 per cent had abdominal obesity. Dietary profile of respondents indicated that all the food groups were far below the requirement except for fish. The nutrient intake was satisfactory only with respect to protein. Clinical examination showed vanous symptoms of nutritional deficiencies among the respondents. Actual nutrient intake of the respondents indicated that except fat, calcium and vitamin C, all nutrients were lower than the RDA. Biochemical estimation of blood showed 35 per cent of respondents had low haemoglobin values, indicating anaemia.
Open Access
Utilization of selected underexploited fruits for product development
(Department of Home Science, College of Horticulture, Vellanikkara, 2003) Teena, Joy; KAU; Omana, Pavunny
In the present study entitled "Utilization of selected underexplotied fruits for product development" include developing products from underexploited fruits like bilimbi, roseapple (rose and white types) and lovi-Iovi (sweet and sour type). The products prepared from these fruits were bilimbi jam, bilimbi pickle, roseapple squash (rose), roseapple squash (white), lovi-Iovi preserve in sugar and lovi-Iovi in brine. Physico-chemical examination of the fruits indicated wide difference in characters among the selected fruits. Regarding the sensory evaluation of the fruits, roseapple (rose) had highest overall acceptability followed by roseapple (white), lovi- lovi (sweet), lovi-lovi (sour) and the least bilimbi. All the products developed in the present study confirmed with FPO specifications. Cost analysis of the products indicated lowest cost for lovi- lovi in brine and the maximum expense for lovi-lovi preserve in sugar. Roseapple (rose and white) squashes exhibited high fruit product yield ratio followed by bilimbi jam, lovi-lovi.preserve in sugar, lovi-lovi in brine and bilimbi pickle. The major chemical components analysed in the products developed from the selected fruits were TSS, acidity, vitamin C, reducing, non reducing and total sugar. During the storage period of six months, TSS, acidity, reducing and total sugars were found to be increased gradually in bilimbi jam and rose and white roseapple squashes while vitamin C and non reducing sugar were reduced. With the progress of storage period, TSS, acidity and non reducing sugar were found to be increased in case of bilimbi pickle. TSS, reducing sugar, total sugar were found to be increased in lovi -lovi preserve in sugar while acidity, vitamin C and non reducing sugar were decreased. But in lovi-lovi preserved in brine acidity was increased gradually while other chemical constituents decreased as the storage proceeds. Regarding the organoleptic qualities of the products during storage, characters like appearance and colour were decreased whereas flavour, texture, taste and overall acceptability were found to be gradually increased in bilimbi jam and lovi-lovi preserve in sugar. In products like bilimbi pickle, roseapple squashes and lovi-lovi in brine, all the characters were found to be decreased during storage. No microbial count was observed m all the products throughout the storage study.
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, Cherian
The 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.
Open Access
Influence of Television on the Food Purchase Behaviour of Urban Women Homemakers in Thiruvananthapuram
(Department of Home Science, College of Agriculture, Vellayani, 2002) Thara, C M; KAU; Suma, Divakar
The study entitled "Influence of Television on the food purchase behaviour of urban women homemakers in Thiruvananthapuram" was conducted to assess the influence of television viewing behaviour and related socio-economic variables on purchase of advertised foods. Two hundred homemakers residing In Thiruvananthapuram Corporation area were selected as the sample. The dependent variables selected for the study include total monthly food expenditure on advertised foods, expenditure pattern of advertised foods with respect to frequency of purchase and reasons for preferring these advertised foods. The independent variables for the study i ncl ude the socio-economic variables and TV viewing behaviour of nutrition programmes viz.; cookery lessons, advertisements and nutrition awareness programmes. The socio-economic characteristics revealed that most of the respondents belonged to the age group of 31-55 years. Educational status of the respondents were found to be high; many of them were graduates. But more than half ofthem were unemployed housewives. The monthly income of the families ranged in between Rs. 5000 to 15000. Many of the respondents belonged to nuclear families. Medi um level of innovation proneness, economic motivation and adoption leadership were observed in majority of the respondents. Cookery lessons were seen to hold the interest of the viewers even if they were only occasional viewers. The urban respondents were seen to be critical in viewing advertisements. utrition awareness programmes Cookery lessons were valued for their utility, while advertisements for favourableness and nutrition awareness programme for both interest and favourableness. or Education and income A the respondents showed posi ti ve and significant relationship with food expenditure pattern. TV viewing frequency of advertisements had positive and significant correlation with the purchase of dairy products, biscuits, chocolates, chips and toffees.
Open Access
Effectiveness of IEC materials on health and nutritional practices of adolescent girls
(Department of Home Science, College of Agriculture,Vellayani, 2004) Sheela, K V; KAU; Subaidabeevi, S
A study entitled the "Effectiveness of lEC materials on health and nutritional practices of adolescent girls" was conducted to evaluate the effectiveness of information education and communication materials on the knowledge and adoption of health and nutritional practices by the adolescent girls and also to find out the comparative effectiveness of the formulated lEC materials. The study was carried out in Venganoor and Thiruvallam Higher Secondary Schools in Thiruvananthapuram district. The formulated lEC materials viz., flash cards, charts, posters and leaflets were tested for their effecti veness. The topic selected to teach the respondents were importance of nutritious food, body changes in adolescent period, health care and reproductive health and hygiene. Hundred adolescent girls of APL and BPL families belonging to the age group of 13 to 15 years form the study sample. All respondents were exposed to the selected topics at one-week interval using the formulated lEC materials. Gain in knowledge, retention in knowledge and the adoption of gained knowledge on health, and nutritional practices are the dependent variables. Age, family size, type of family, monthly income, educational status of the respondent and family, mass media contact, basic facilities available in the family, health profile and nutritional status were selected as independent variables. The results revealed that the educational programme USing lEC materials had significant effect on the knowledge and adoption of health and nutritional practices by the adolescent girls. The gain in knowledge and retention was more on the topic reproductive health and its hygiene. The lEC materials i. e., lecture + flashcard + leaflet was the most effecti ve in terms of gain knowledge and adoption of knowledge. The knowledge adoption was also more on the topic reproductive health and hygiene and the retention was more in the respondent, who were exposed to treatment 4 i. e., lecture + demonstration + exhibition. The correlation between the overall knowledge gain, retention, adoption and socio-economic variables revealed that the retention have significant relationship with income, education and food consumption pattern. The adoption of the respondents of APL and BPL families have significant relationship with the personal hygiene. The relative effectiveness of the formulated TEe materials revealed that there was significant difference between the selected lEe materials of teaching. The lecture methods in combination with formulated lEe materials have more influence on the gain retention and adoption of knowledge when compared with the lecture method alone.
Open Access
Quality evaluation of selected leafy vegetables consumed by the tribes of Wayanad district
(Department of Home Science, College of Horticulture, Vellanikkara, 2004) Neetha Hyder, C; KAU; Indira, V
The study entitled 'Quality evaluation of selected leafy vegetables consumed by the tribes of Wayanad District' was undertaken to estimate the nutrient composition, anti- nutritional factors and organoleptic qualities of the ten leafy vegetables consumed by the tribal communities ofWayanad district. The leaves were analysed for moisture, protein, fat, crude fibre, total carbohydrates, calcium, phosphorus, iron, sodium, potassium, carotene and vitamin C. The results revealed that among the nutritional constituents, protein content was highest in Thakara than the other nine leafy vegetables. The fat , phosphorus, and sodium were highest in Kandariyila, where as Kannisoup had the highest value for total carbohydrates, iron and potassium. The highest crude fibre, calcium and ~ carotene were in Valiya kadaladi. Chumalacheera was found to have the highest vitamin C content among the ten leafy vegetables studied. The anti-nutritional factors namely oxalates and nitrates III the leaves indicated that Kandariyila had the highest oxalate and nitrate content. Oxalate content was found to be low in Kozhuppa, while Kannisoup had the lowest nitrate content. Other chemical constituents like phenols, flavanoids and methanol extractable crude alkaloids were also estimated. The total phenol content was highest in Chumalacheera whereas, the flavanoid and methanol extractable crude alkaloid contents were found to be highest in Kandariyila. The average nutritive value computed on the basis of nutrient content of the leafy vegetables revealed that Valiya kadaladi had the highest nutritive value among the leafy vegetables selected for the study. Organoleptic evaluation of the leafy vegetables indicated Churuli as the most acceptable one. Based on the nutrient and anti nutrient composition, the leafy vegetables were grouped into four clusters, each cluster containing similar leafy vegetables. Cluster I contained Churuli, Kandariyila and Murikkila. Kozhuppa and Valiya kadaladi were included in Cluster II and III respectively. Ambasheppu, Chumalacheera, Kannisoup, Ponnankanni and Thakara were included in Cluster IV. Valiya kadaladi, which was included as the sole member of Cluster III, was found to be the best with respect to higher nutrients and lower anti-nutritional factors.
Open Access
Evaluation of fruit quality in banana nendran (Musa AAB)
(Department of Home Science, College of Horticulture, Vellanikkara, 2003) Lakshmy, P S; KAU; Indira, V
The study entitled "Evaluation of fruit quality in banana 'Nendran' (Musa AAB)" was undertaken to evaluate the chemical constituents of seven nendran types and their products and also to assess the quality characters of banana products during storage. The nendran types were evaluated for different physical characters like finger weight, finger length, pulp and peel weight, pulp/peel ratio, curvature and angularity. Significant variation in all the physical characters was noted between the nendran types. The chemical composition of raw nendran types also showed significant variation. The nendran types were found to be rich in starch, potassium and phosphorus, but were lower in protein and crude fibre. The nendran type Chengalikodan had the highest mineral, protein and starch content vhcreas Attunendran had the highest value for moisture and vitamin C and Neduncndr.m had the highest crude fibre content. Banana flour were analysed for different nutrients at monthly intervals I()I' a period of three months. The banana flour of all ncndran types was poor in crude fibre. A gradual decrease in all the chemical constituents except moisture content was observed during storage. The banana flour prepared from the ncndran types . Chengalikodan and Nedunendran showed good starch nnd mineral contents. A gradual increase in the' moisture content of chips was observed during storage. The chips prepared from the nendran type Chengalikodan had the lowest and Kaliethan had the highest moisture content at the end of the storage period. The acceptability studies of cooked banana revealed that Attunendran is the best nendran type for table purpose while Chengalikodan was organoleptically the best to prepare chips and porridge. Storage studies revealed a gradual decrease in quality attributes and overall acceptability of chips and porridge. There was a steady increase in the total bacterial and fungal count on storage. The presence of yeast was negligible. The banana flour prepared from the nendran types Attunendran, Changanassery nendran, Manjeri nendran I and Myndoli showed minimum count of total microflora when compared to flours made from other nendran types.
Open Access
Household food security and nutritional status of women agricultural labours
(Department of Home Science, College of Horticulture, Vellanikkara, 2003) Lincy, Lawrence; KAU; Indira, V
A study on "Household Food security and Nutritional Status of Women Agricultural Labourers" was carried out in Ollukkara block panchayat of Thrissur district. The study was conducted among women agricultural labourers belonging to organized and unorganized sectors. The results of the study indicated that Hindus were the majority ill organized and unorganized sectors. Majority of the families were of nuclear type and family size ranged in between 4 to 6. Most of the male and female members in both the sectors were literate. Upto 15 cents of land was owned by majority of the respondents in the organized sector whereas in the unorganized sector majority had only upto 10 cents. Majority of the families in both the sectors did not have kitchen garden and domestic animals. Monthly income of the families in the organized sector varied from Rs.IOOO to Rs.6000, while in the unorganized sector majority had an income in between Rs.l 000 to Rs.4000. Maximum proportion of income was spent on food items. More families in the organized sector saved money than the unorganized sector. Majority of the families in both the sectors borrowed money from university, cooperative bank and private chitties. All the families in the unorganized sector and majority in the organized sector had their own houses with brick as the wall material and with tiled or concrete roof The houses were occupied with separate kitchen with 4 to 5 rooms. Drinking water, electricity, recreational and lavatory facilities were satisfactory whereas drainage facilities were found to be inadequate. Majority of the respondents in the organized sector get work for 6 days in a week while in the unorganized sector majority get work for 3 - 5 days. Seasonal variation in the working days was noticed only among unorganized sector. Majority of the families in both the sectors were nonvegetarians and consumed rice as the staple food. Maximum percentage of the food expenditure was for cereals. The families in the organized sector purchased most of the food items in bulk on monthly basis while in the unorganized sector most of the families purchased food items either daily or weekly. The most frequently used food items were cereals, pulses, other vegetables, milk and milk products, fats and oils, sugar and spices and condiments in the organized sector while in the unorganized sector all the above food items except pulses and milk and milk products were found to be the most frequently food items. Advance meal planning was popular in both the sectors. Three meals a day pattern was common in both the sectors. The per capita food and nutrient intake indicated decreased intake of cereals, green leafy vegetables, fruits, milk and milk products and fats and oils. Majority of the households in the organized sector were food secure, whereas in the unorganized sector only 26.67 per cent were found to be food secure. Food insecurity was found to be more in the households with children in both the sectors. None of the families in the organized sector experienced food insecurity with hunger. The nutritional profile revealed that the body weight and height of the respondents in both the sectors were lower than the reference body weight and height for an Indian reference woman. About 2l.66 per cent and 31.66 per cent in the organized and unorganized sectors respectively had different grades of CED. Clinical examination showed various symptoms of nutritional deficiencies among the respondents in both the sectors. Actual food and nutrient intake revealed deficient intake of cereals, pulses, green leafy vegetables, roots and tubers, fruits and fats and oils. The intake of all . nutrients was lower than the recommended levels. Factors influencing food security are food expenditure, monthly income, family size and family type.

Kerala Agricultural University, Thrissur

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