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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 Development of banana dehydrated fruit drink mix (FDM)(Department of Home Science, College of Agriculture, Vellayani, 2011) Suma, C; KAU; Nirmala, CThe study on “Development of banana dehydrated fruit drink mix (FDM)” was carried out with the objective to develop banana based fruit drink mix and to evaluate its quality. Two varieties of banana viz., Nendran and Palayamkodan were selected for the study. Technology for Tray dried banana powder was standardized using banana as base material and blended with papaya and pine apple. Good quality FDM was obtained at a temperature of 750 C with 10 per cent maltodextrin (5 per cent at wet basis and 5 per cent at dry basis), 5 per cent liquid glucose and 1 per cent pectinase as additives. Fruit drink (FD) was prepared from the FDM made adding adequate amount of sugar and flavour. Four combinations of FDM were developed from each variety. F0 - Nendran alone F0 -Palayamkodan alone F1 - Nendran + Papaya F1-Palayamkodan+papaya F2 - Nendran + Pine apple F2 - Palayamkodan+pine apple F3 - Nendran + papaya+ pine apple F3 – Palayamkodan +papaya+pine apple Organoleptic qualities of the FDM and FD such as appearance colour, flavour, taste and over all acceptability were assessed by a panel of judges using score card. The sensory evaluation revealed that papaya blended combination scored highest value in almost all attributes. The physical characteristics such as processing loss, yield ratio, rehydration ratio, and bulk density of FDM were assessed. Processing loss was calculated in two stages, viz loss occurred on peeling and loss during drying and powdering. In both the stages maximum processing loss was observed in (F3) combination of Nendran and Palayamkodan. Minimum processing loss (on peeling) was in F1 (0.332) and while in drying and powdering (F3) combination of Nendran showed minimum loss. Yield ratio was also calculated on wet and dry basis. In both varieties, yield ratio (on wet basis) was found high in F0 and F2 combination of Palayamkodan. Moisture, TSS, total sugar, reducing sugar, acidity, fiber, total phenol, and total ash content were analyzed. In the case of moisture, TSS Nendran based FDM recorded highest value. Compared to Nendran based FDM total sugar, reducing sugar, acidity, fiber, total phenol, and total ash content was found to be high in Palayamkodan. Nutritional qualities of the developed FDM such as energy, vitamin. C, β-carotene, sodium, potassium, and calcium were also analyzed. Energy, vitamin. C, sodium and potassium showed significant difference between the varieties, treatments and also between variety and treatment, but in the case of β-carotene significant difference was not observed between variety and treatment. The developed FDM was vacuum packed and kept for shelf life studies for three months at ambient condition. Moisture and acidity was noted after storage for three months. Increase in moisture was observed and significant difference was seen between varieties, treatments and also between variety and treatment. There was a decrease in acidity was noted in stored FDM. Microbial growth was found in the stored samples. Compared to fungal growth and yeast count, bacterial count was higher. The cost of production of 1 kg of dehydrated fruit drink mix was ranged between Rs. 115 – Rs. 175. Nutrient content of one glass FD prepared from FDM was found to be good in all the nutrients except vitamin C. Cost of the fruit drink was found less than five Rs per glass and it is cost effective. Results of the findings confirm that F1 combination (banana with papaya mix) showed best in organoleptic parameters and found very acceptable compared to other combinations of FDM.ThesisItem Open Access Promoting fruit and vegetable consumption among school children through nutrition intervention programme.(Department of Home Science, College of Agriculture, Vellayani, 2011) Seethal, K C; KAU; Beela, G KThe over arching goals of this study was to promote the fruit and vegetable consumption among school children through nutrition intervention programme. Recent literature shows that the consumption of fruits and vegetables among school children are inadequate and the trend of junk food eating habit is increasing alarmingly. A wealth of anecdotal evidence reveals that nutrition intervention programmes with gardening effect multiple domains in the lives of the subjects. The objective of the present study is to promote the fruit and vegetable consumption among the school children through nutrition intervention programme. It also investigates the impact of the nutrition intervention on the knowledge, preference and consumption towards fruits and vegetables. Tools were constructed to ascertain the demographic information’s, food consumption pattern, assessment of general health status, preference towards fruits and vegetables, knowledge towards fruits and vegetables and fruits and vegetable consumption pattern. The tools were subjected to reliability and validity tests before the study. The present study was carried out in three sessions, the first session was pre test, done, before the intervention, the second session was during the intervention and third session was the post test after the intervention. All the subjects in the present study were reported to be habitual non vegetarians. Data shows that even low cost and locally available leafy vegetable like amaranth, drumstick leave and cabbage were not consumed daily by the majority of the subjects. Consumption of roots and tubers, as well as other vegetables were also reported to be less by majority of the subjects. Frequency of fruit consumption of the subjects was also found to be low. Banana was the only fruit that was daily consumed by the subjects. . The results of the present study reveals that subjects showed preference to food rich in sugar and fat compared to that of fruits and vegetables. Majority of the subjects did not show high preference towards leafy vegetables, other vegetables as well as roots and tubers. The nutrition intervention was designed including nutrition education using multimedia tools, gardening, providing hands on activities through the actual growing and harvesting of fruits and vegetables followed by nutrition games. The frequency use of fruits and vegetables of the subjects who participated in the nutrition intervention programme significantly increased. The intervention programme had significant effect on the gain in knowledge as well as change in preference score for fruits and vegetables of the subjects who participated in the nutrition intervention. Positive associations of participation index of the subjects with knowledge score are also found. Hence it can be concluded that nutrition intervention with nutrition education, gardening and games can promote the fruit and vegetable consumption, preference and knowledge of the pre adolescent.ThesisItem Open Access Quality evaluation of organic vegetables.(Department of Home Science, College of Agriculture, Vellayani, 2011) Agey Pappachan, T; KAU; Suma DivakarThe project entitled, ‘Quality evaluation of organic vegetables’ was carried out with the objective to study and compare the quality characteristics of organic and inorganic vegetables. Amaranth (Arun), brinjal (Haritha) and cowpea (Jyothika) were the selected vegetables. Parameters like physical characteristics, nutrient composition, antinutrient profile, shelf life, sensory qualities and pesticide residues were studied. Three types of farming practices were identified as treatments. 1) T1 - Organically cultivated vegetables (PGS certified ) 2) T2 - Organic input vegetables (PGS certified ) 3) T3 - Inorganic vegetables (from local farmers ) PGS was the certification adopted by the organic bazaar operational at Jawahar Nagar, monitored by the NGO (Thanal, Thiruvanathapuram). No significant difference was observed for the physical characteristics of the vegetables under different treatments except for the length and breadth of brinjal, it was observed to be significantly high in inorganic brinjal. Assessment of nutritional qualities revealed that calcium content was significantly high in organic amaranth, where as betacarotene content was significantly higher in inorganic amaranth compared to organic. As for cowpea there was no significant difference observed among treatments for any nutrient. In brinjal vitamin C content was significantly higher in organic brinjal compared to inorganic ones. Shelf life analysis showed that brinjal, cowpea and amaranth in all treatments kept well for similar periods without much variation. Pesticide residue analysis reported that inorganic vegetables like cowpea and brinjal contained detectable amount of malathion which was above the maximum permitted residue limit. In this study, on analysis of the results in general, physical qualities, sensory qualities, nutritive profile and shelf life parameters are seen to be on par amongst the organically and inorganically cultivated vegetables. However, the major concern is the presence of pesticide residue which has great health and environmental implication.ThesisItem Open Access Standardisation and quality evaluation of tempeh and tempeh based instant soup mixes(Department of the home science, College of Horticulture, Vellanikkara, 2011) Lakshmy, P S; KAU; Usha, VThe study entitled “Standardisation and quality evaluation of ‘Tempeh’ and tempeh based instant soup mixes” was undertaken with the objectives of standardising the fermented food tempeh with green gram, cowpea, soybean, rice and wheat, and to evaluate its quality attributes. The study also aims to evaluate the nutritional and shelf life qualities of tempeh flour, to develop instant soup mixes with tempeh flour and quality evaluation of these products. Tempeh fermentations were carried out with pure cultures of Rhizopus oligosporus – MTCC 556 and twenty different combinations of selected legumes and cereals were used as substrates. Among the different fresh tempeh types prepared, T1 (100% soybean) had good appearance and texture. The treatments with green gram had a comparable texture and appearance with the control (T1). Tempeh types with rice had better appearance and texture than that of wheat. The overall acceptability of tempeh chips prepared with different combinations of fresh tempeh types ranged from 6.9 to 8.9 with the highest overall acceptability score for T2 (100% green gram) and the highest overall acceptability of roast ranged from 7.5 to 8.9 with the highest score for T11 (cowpea 50% + rice 50%). The highest IVSD of 82.83 per cent was for T9 (green gram 50% + rice 50%) and the highest IVPD of 88.98 per cent was for T8 (green gram 75% + rice 25%). Fresh tempeh types T2 (green gram 100%), T8 (green gram 75% + rice 25%), and T9 (green gram 50% + rice 50%) were selected based on their acceptability, IVSD and IVPD for further studies. T1 (100% soybean) was selected as control. Among the selected fresh tempeh types, the treatment T1 (control) had the maximum moisture (55.85%), protein (21.09%), total fats (10.12 g/100g), β carotene (331.85 µg/100g), thiamine (0.31 mg/100g), calcium (149.10 mg/100g), iron (3.6 mg/100g), phosphorus (270.61 mg/100g) and zinc (2.17 mg/100g) content, whereas the treatment T2 (100% green gram) had the highest fiber (2.52 g/100g), reducing sugar (2.01 g/100g), total sugar (4.21 g/100g) riboflavin (0.30 mg/100g) and potassium (525.11 mg/100g) content. Starch content was highest (29.13 g/100g) in T9 (green gram 50% + rice 50%). None of the selected fresh tempeh types had vitamin C. Mineral availability was found to be very high in the three tempeh types (T2, T8 and T9) compared to the control (T1). The availability of calcium (61.77%), iron (66.82%), phosphorus (65.72%), potassium (63.60%) and zinc (88.99%) was highest in T9 (green gram 50% + rice 50%). None of the tempeh types showed viability at low pH (1.5 to 2.5), bile acid tolerance (1-4 % level) or antibacterial activity against enteropathogens and hence no probiotic activity can be attributed to any of the selected fresh tempeh types. The appearance, colour, flavour and texture of the fresh tempeh types stored under refrigerated condition were satisfactory up to 12 days for T1 (100% soybean tempeh) and T2 (100% green gram). In T8 (green gram 75% + rice 25%) and T9 (green gram 50% + rice 50%), the shelf life was only up to 6 days of refrigerated storage. Frozen tempeh types were comparable to the fresh tempeh even after 30th day of storage. A gradual reduction in the overall acceptability score of the chips and roasts was observed with the stored tempeh types. The bacterial load in the fresh tempeh was found to be high, in the range of 49.3 to 69.3 x 108 cfu/g. A gradual decrease in the bacterial count was observed in all the treatments up to the 6th day of refrigerated storage and thereafter there was a slight increase in the bacterial count. No pathogenic bacteria were identified in fresh tempeh types. The total yeast count in the fresh tempeh types was in the range of 42.6 to 66.3 x105 cfu/g with the maximum in T9 (green gram 50% + rice 50%). A decrease in the yeast count was observed on storage in T1 and T2, but in T8 and T9, there was an increase in the total yeast count on the 9th and 12th day of refrigerated storage which resulted in the spoilage of these tempeh types. The only identified fungus in fresh tempeh types were Rhizopus oligosporus. The total fungal count was in the range of 2.6 to 5.3 x 106 cfu/g in fresh tempeh types which was reduced to 1.0 to 2.3 x 106 cfu/g on the 12th day of refrigerated storage. In frozen tempeh types, the bacterial count was reduced to 0.17 to 0.49 x 108 cfu/g, yeast count to 0.46 to 0.86 x 105 cfu/g and fungal count to 0.06 to 0.1 x 106 cfu/g after 30 days of storage. The flours prepared from the tempeh types were packed in metalised polyester laminate pouches and stored for a period of six months under ambient conditions. The tempeh flours were evaluated for its quality and shelf life attributes. The tempeh flour prepared with T1 had the highest protein (43.15 g/100g), total fats (20.87 g/100g), calcium (331.25 mg/100g), iron (8.03 mg/100g), phosphorus (601.36 mg/100g) and zinc (4.82 mg/100g). Maximum fiber (3.30 g/100g), riboflavin (0.03 mg/100g) and potassium (979.68 mg/100g) were observed in tempeh flour prepared with T2. Starch content was found to be highest (49.38 g/100g) in T9 (green gram 50% + rice 50%). Thiamine was not detected in any of the tempeh flours. A decrease in the protein, total fats, riboflavin, and minerals was observed on storage but were not significant. The highest IVPD of 90.86 per cent after storage was for T8 (green gram 75% + rice 25%) and highest IVSD of 83.86 per cent was for T9 (green gram 50% + rice 50%). All the tempeh flours remained within the prescribed limit of microbial load making them microbiologically safe even after six months of storage. Insect infestation was not observed in tempeh flours during storage. Tempeh flours were used for standardising instant soup mixes with suitable blending materials. For each of the selected tempeh flour (T1, T2, T8 and T9), four different compositions of soup mixes viz. S1(50), S2(55), S3(60), S4(65) were developed, the number in brackets indicating the percentage of tempeh flour used. The soup mixes (16 numbers) were packed in metalised polyester laminate pouches and stored for a period of six months under ambient conditions. The soup mixes were evaluated for quality and shelf life attributes. After storage, the moisture content of soup mixes varied from 6.53 to 7.53 per cent. The nutrients ranged from 5.53 to 34.65 g/100g (protein), 16.67 to 51.45 g/100g (starch), 0.40 to 2.83 g/100g (fiber), 0.67 to 17.93 g/100g (total fats), 0.00 to 0.028 mg/100g (riboflavin), 39.96 to 298.60 mg/100g (calcium), 1.12 to 5.17 mg/100g (iron), 227.61 to 551.66 mg/100g (phosphorus), 432.31 to 961.51 mg/100g (potassium), and 2.11 to 4.42 mg/100g (zinc) in different compositions of soup mixes. Water required for cooking the instant soup mixes to a soup of acceptable consistency varied from 1280 to 1530 ml/100g and the cooking time of the instant soup mixes varied from 3-6 minutes. The mean score for overall acceptability of the soups prepared with the stored soup mixes ranged from 7.5 to 8.2. The overall acceptability score of the soups were lowest in compositions S4(65) with all the tempeh flours. The microbial load in all the soup mixes after storage was within the prescribed limit and all the soup mixes can be considered as microbiologically safe even after storage of six months. Insect infestation was not observed in any of the soup mixes. The cost of production of 1 kg of fresh tempeh types varied from Rs. 57.00 to Rs. 68.00, 1 kg tempeh flour varied from Rs. 111.00 to 142.00 and that of soup mixes (50g) varied from Rs. 12.00 to 13.00.ThesisItem Open Access Nutritional evaluation of cycas seed flour (Cycas circinnalis L.)(College of Horticulture, Vellanikkara, 2011) Anitha, S; KAU; Indira, VThe study entitled “Nutritional evaluation of cycas seed flour (Cycas circinalis L.)” was undertaken to evaluate the nutritional and antinutritional constituents of cycas flour prepared from seeds collected from forest and non forest areas. The study also aimed to evaluate the effect of processing on the chemical constituents present in the cycas flour. Fresh and matured cycas seeds were collected from forest and non forest areas of Thrissur district during August 2010. The collected seeds were sun dried for 8 to 10 days and pooled separately as forest and non forest samples. The samples were processed by six different methods. The methods included were soaking the seeds in cold water for 12 and 24 hours (T1 and T2), soaking in boiling water for 2 hours after cold water treatment for 12 and 24 hours (T3 and T4) and washing of powdered flour of T1 and T2 for three times in water (T5 and T6). The flour prepared from unprocessed seed was taken as the control (T0). The processed seeds and the control were powdered and dried in a cabinet drier at 60 ± 5◦ C to a moisture level of 10 to 12 per cent. The prepared flour was analysed for different constituents like moisture, protein, starch, total carbohydrate, crude fibre, fat, calcium, phosphorous, sodium, potassium, iron, zinc, crude alkaloid, cycasin and hydrocyanic acid. The flour of cycas seeds collected from forest area was found to be relatively high in starch, total carbohydrate, crude fibre and minerals when compared to the flour prepared from seeds collected from non forest area. The crude alkaloid content was found to be relatively low in forest samples. During processing, the rate of nutrient loss from cycas seed flour increased gradually with advancement in the duration of soaking and increase in the temperature of soaked water. Among the different processing methods, maximum retention of nutrients was noticed in cycas flour prepared from seeds soaked in cold water for 12 hours. The percentage loss of protein, starch, total carbohydrate, crude fibre and fat varied from 2 to 48 per cent. Among minerals, the leaching of potassium was found to be very high. Maximum loss of nutrients was observed in T6, in which the flour was prepared by soaking the seeds in cold water for 24 hours and washed thrice in water. The mean crude alkaloid content in unprocessed cycas flour was 1.58 mg 100g-1 (T0) and it reduced to 0.60 mg 100g-1 during processing (T6). The cycas flour prepared from the seeds collected from forest area was found to be more nutritious. The processing of cycas seed could reduce the antinutritional constituents with considerable loss in nutrients. But, processing is highly essential for cycas seeds to be used as a food ingredient and for product diversification.ThesisItem Open Access Evaluation of nutritional and health benefits of Oyster mushroom(College of Agriculture, Vellayani, 2011) Jaziya, S; KAU; Mary Ukkuru, P“Evaluation of nutritional quality and health benefits of oyster mushroom” (Pleurotus florida) was a comprehensive study undertaken to determine the nutritional quality, nutrient losses during processing and also to investigate the impact of mushroom supplement on the blood profile of the subjects with specific disease condition. The energy value of oyster mushroom was 453.0 kcal/100 gm on dry weight basis and that of carbohydrate, protein and fat content were 4.7 g, 5.6 g and 0.8 per cent respectively in fresh weight basis. As reported by earlier researchers oyster mushrooms are low in calories, with low carbohydrate and fat content. Oyster mushroom contains all the essential amino acids, and the content of phenyl alanine was exceptionally high when compared to the reference protein. Similarly leucine, lysine and threonine content were also found to be higher than the reference protein. Among the other amino acids present, glutamic acid was remarkably high (17.2) followed by aspartic acid and tyrosine. Amino acid content and amino acid score (AAS) clearly confirmed that oyster mushroom is superior in protein quality with respect to amino acid composition and essential amino acid content when compared to P.citrinopeleatus and P.sajor caju. Essential amino acid (EAA) index of oyster mushroom determined was found to be 119 while the nutritional index based on protein quality was estimated as 6.42. Oyster mushroom contains, B complex vitamins viz thiamine, riboflavin and niacin as 5.43 mg, 8.7 mg and 55.9 mg per 100 g respectively which is fairly very high when compared to other plant foods. However vitamin C content of oyster mushroom was found to be comparatively low(12.4 mg/100 gm). Investigation clearly revealed that oyster mushrooms are rich source of various minerals. Calcium content was recorded as 12.46 mg/100 gm. While sodium, potassium and phosphorus were found to be 125mg, 623 mg and 477 mg per 100 gm respectively. Oyster mushroom also contains fairly good amount of iron(7.63 mg/100 gm). Trace elements analyzed viz copper and zinc was estimated as 1.9mg and 1.47 mg/100 gm of oyster mushroom. Oyster mushroom contain 90.3 percent moisture which promote its susceptibility to deterioration. As observed in other mushrooms fiber content of oyster mushroom was 3.2 g/ 100 gm. Tannin and polyphenol which are considered as antioxidants were determined as 1.4mg and 4.3 mg /100 gm respectively. Vitamin C and zinc are considered as IF positives present in oyster mushroom. Anti oxidants such as polyphenols, tannins and fibre were also present in oyster mushroom studied which account for their medicinal value. On assessing the loss of nutrients in oyster mushroom when subjected to various methods of processing it was revealed that as expected all the macro nutrients decreased during processing such as boiling, blanching and steaming while dried mushroom depicted enhanced values. It was noticed that the dried mushroom (T4) was superior to all the other processing treatments, with respect to various nutrients. As the moisture is lost from the mushroom, nutrient concentration increases and hence dried mushroom recorded higher values for nutrients per100 grams. Boiling method recorded the maximum nutrient loss while steaming, the lowest. Health benefits of oyster mushroom was ascertained through supplementation study on human volunteers with specific disease condition. Dried mushroom powder formulated was distributed to the subjects under case study on the basis of 5gm/person/day for a period of three months. Incorporation of mushroom supplement was accomplished without any difficulty in the subjects. The result of the blood profile of those subjects showed a significant decrease in the blood glucose and blood cholesterol levels in the subjects over a period of three months. Impact of the supplement on the blood pressure was not very much apparent with a short spell of supplementation. To conclude, oyster mushroom is superior in nutritional quality and highly suitable and beneficial for promoting and maintaining health. The study also recommend that cultivation and consumption of oyster mushroom should be popularized and promoted with the motto “mushroom for nutrition health and income”.