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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 status of women engaged in fishvending in Thivandurm district(Department of Home Science, College of Agriculture, Vellayani, 1993) Karuna, M S; KAU; Prema, LThe study on the “Nutritional status of women engaged in fishvending in Trivandrum District” comprises of the socio-economic and food consumption pattern of the fisherwomen families with special reference to their actual food intake, energy expenditure and nutritional status. Families surveyed were nuclear type belonging to under privileged communities. Main occupation of the families was fishing and fishvending. Most of the families belonged to the income groups of Rs.1000 to 2000. In these families as the income increased the percentage of income spent on food items decreased. Expenditure on education and health was very low. Male members spent much money for their faulty habits like alcoholism and playing cards. Most of the families were in debts and only women were responsible for the economic management of the families. Index developed from various socio-economic variables revealed that all the families lived below the poverty line. All the families were non-vegetarians and fish was the main nonvegetarian food in their diet. However, consumption of vegetables, pulses, eggs and green leafy vegetables was less due to lack of knowledge about nutritious food. Preparation of food is not upto the standard and this results in the poor quality of the food. Unbalanced, monotonous meal pattern was observed in the community. Compared to other stages of life, special attention was given only during infancy and pre-school period. Besides fishvending women were responsible for household tasks and child care practices. The women got employment for 7 months in a year. Most of the women sold the fish either in the markets in the city or by home to home delivery. Income getting from fishvending was not in proportion to the distance covered. Time spent for fishvending activity was more than the time they spent for other activities. Most of the household activities were combined with fishvending activities. It was found that total time spent for fishvending and household activities was more than 10 hours in a day. Time spent for fishvending activities was positively associated with family income, age of the fisherwomen and income of the fisherwomen. Compared to recommended daily allowance, higher energy expenditure was noticed in all the fisherwomen studied. Majority of the women were below the normal weight. Body Mass Index of the women showed that 33.33 percent suffered from energy deficiency. Nutritional status index was developed from height, weight and body mass index. The index developed ranged from 14.04 to 18.58. A highly significant positive association was observed in between nutritional status index of the women and their height, weight, BMI, Index developed from socio-economic factors and their energy expenditure. Clinical examination of the fisherwomen revealed that 95.33 percent of the women were suffering from any one of the nutritional deficiency disorders. Consumption of food quantity and availability of nutrients from the food were not satisfactory. The nutrients like energy, calcium, iron , retinol, thiamine , niacin and riboflavin and Vitamin C were deficient in their diets. As a result nutritional deficiency symptoms were more prevalent among them. Energy expenditure was more than the intake of energy. Blood constituents like haemoglobin, total protein albumin and Vitamin A were deficient in many of the women studied. From the above findings it was concluded that the nutritional status of the fisherwomen was found to be affected by geographic, environmental and disease factors.ThesisItem Open Access Effect of iron and vitamin supplementation on iron profile of anemic adolescent girls(Department of Home Science, College of Agriculture, Vellayani, 1999) Kavita, M S; KAU; Prema, LThe study entitled, "Effect of iron and vitamin supplementation on iron profile of anemic adolescent girls", was conducted to assess the magnitude of iron deficiency anemia among adolescent girls; to find out the direct and indirect effects of causative factors and to evaluate the relative effect of supplementation of iron with vitamins on the iron status of anemic adolescent females. The study was limited to Neyyattinkara, Nedumangadu and Trivandurn Taluks of Trivandrum district. Rapid assessment technique was administered to determine haemoglobin and to indentify 225 adolescent girls suffering from iron deficiency anemia (with Hb ::::;; 12g1dl). Socio economic status of the girls was determined by using a suitably structured schedule while nutritional variables responsible for the incidence of anemia were determined through assessing their mean food intake by 24 hour recall method and by ascertaining their anthropometric measurements using universally accepted techniques. Clinical examination was conducted to assess the health variables responsible for iron deficiency anemia. A metabolic experiment of two months duration was conducted to find the effect of iron and vitamin supplementation on iron profile of the moderately anemic girls. For this, the basal diet which gave RDA of nutrients was supplemented by 60 mg iron and 500 ug folic acid, 600 /-lg equivalent vitamin A, 1.2 mg equivalent vitamin B~ and ~ 40 mg equivalent vitamin C in different treatment groups either in the form of tablets 351 Supplements in the form of tablets produced highest and rapid changes in haematological and iron profile while the greatest positive changes in growth and physical endurance were observed when the supplements were given in the form of food. Hence for proper iron nutriture, iron source with high bioavailable iron is necessary along with balanced intake of other nutrients.ThesisItem Open Access Nutritional status of ICDS (Integrated child development services) beneficiaries with respect to participation(Department of Home Science, College of Agriculture, Vellayani, 1993) Mary Ukkuru, Pulikkottil; KAU; Prema, LA study entitled “Nutritional status of ICDS (Integrated Child Development Services) beneficiaries with respect to participation" was carried out' in Malappuram district selecting 170 beneficiaries representing three categories via preschool children, pregnant mothers and lactating mothers and 70 nonbeneficiaries from similar socio-economic background far parnparison. The study enlightened the socio-economic and personal characteristics of the respondents, appraisal of the programme implemented in the area, nutritional status of the respondents through dietary, food consumption, anthropometric, clinical and biochemical parameters, participation index and nutrtianal status index of the respondents, and the interre1 ationhip between participation index and nutritional status index. Major findings Majority of the respondents were from Hindu community. Joint family system with 'small family norm' prevailed in the area. Major expenditure is for food. Beneficiaries had the correct perception about the ICDS programme. Their, highest preference was for supplementary nutrition' and least for referral service. Beneficiaries considered supplementary nutrition most useful followed by immunization and ‘health check-ups'. "Sharing of the food supplement", incomplete utilization of immunization, Irregular supply of vitamin supplements, lack of motivation for health education calsses, under utilization of referral services were some of the lacunae identified. Anthropometric measurements of the preschool children and that of mother beneficiaries were superior to that of their counterparts in the contorl group. Dietary and food consumption pattern of the experimental group was better than the control group. Nutrient intake was adequate with respect to calories and proteins in both the groups, while other nutrients such as vitamin A, vitamin C, and riboflavin were inadequately met, and were much lower in the control group. Clinical evidence of various deficiency diseases were lower in the experimental group compared to the control group. So also the biochemical parameters. Various socio-economic personal characteristics were not found to influence either the participation or the participation levels of the respondents. The nutritional status index developed wa.s significantly better in the experimental group. Participation index of the beneficiaries was found to be high and nutritional status index increased significantly with participation index in the beneficiaries except in pregnant mothersThesisItem Open Access Developing complementary food products based on Cassava and Sweet Potato(Department of Home Science, College of Agriculture, Vellayani, 1995) Chellammal, S; KAU; Prema, LThe present study on developing complementary foods based on cassava and sweet potato was under taken to utilize the high energy root crops such as cassava and sweet potato for the development of complementary foods and to ascertain their nutritional adequacy, physiological tolerance, organoleptic and shelf life qualities. The survey on the consumption of processed foods indicated that all the families surveyed were aware of the different processed foods available in the market irrespective of the family income. Variables like, food expenditure family income, educational status of the housewife, number of children in the family and family size were found to have a positive correlation with the consumption of processed foods. The employment status of the women had a significant correlation with the consumption of the processed foods. In high income families, the consumption of processed foods was more among unemployed women. Employed women of high middle income families consumed more processed foods than unemployed women of that category. But the employment status of women did not make any significant difference among the middle income families with regard to the consumption of processed foods. Type tests administered for the raw ingredients revealed that the moisture content for all the raw ingredients were lower than ISI specified values. And low moisture values were advantageous in product development. Protein and ash content of certain ingredients were slightly lower than ISI prescribed values but the difference was not statistically significant. Type tests administered for the products revealed that all the characteristics were comparable with ISI specifications. Regarding physical characteristics sweet potato noodles secured lower scores than cassava and standard noodles for different quality parameters. However the developed macaronis were equal or better in physical characteristics. Cooking time for the extruded foods were on par with standard products. The bulk density of standard noodles was significantly lower than cassava and sweet potato noodles. Bulk density of macroni was higher than that of noodles in all the three categories. All the foods developed had essential nutrients in optimum quantity. When the nutrients were computed they were observed to be slightly higher indication loss during processing. The loss was statistically significant for protein and carotene in the extruded foods. Assessment on the physiological tolerance revealed that among the experimental groups weaning mixes exhibited higher values for P.E.R. B.V, D.C and N.P.U which were comparable with the control group. The PER of the developed foods were 1.99 and above, indicating that the quality of protein is good. The study on the organoleptic qualities of the developed food revealed that cassava based foods could be rated as equal or even better on certain quality parameters than standard. Sweet potato based foods secured lower scores. Women from high income group who were the predominant consumers of processed foods, fully agreed with the judgment of technical experts. All the foods developed, were rated positively by majority of the farm women. Regarding shelf life qualities, the storage containers had significant effect on the moisture level and peroxide value of the stored products. However the storage containers did not have any significant influence on the total sugar content. There was increase in all the three quality parameters throughout storage period, the highest being in polythene bags followed by steel containers. There was no insect infestation upto 6 months of storage period irrespective of containers and products . Products stored in glass and plastic containers were free of insect infestation through out the storage period of one year. Among the other two containers the infestation was more in polythene bags than in products stored in steel containers. The insects identified were S.orysae, T.castaneum and A. Fasciculatus. Microbial status after the storage period, revealed that there were five samples in which there was neither fungal nor bacterial growth. Though there was fungal or bacterial growth in other samples the count was within the maximum limit specified by ISI. The technologies developed in the present study could be transferred to unemployed youth and women so that they can start small scale processing units which is the present lacunae in food processing industry in our country.ThesisItem Open Access Development, quality assessment and clinical efficacy of functional food supplement (FFS) for life style disease management(Department of Home Science, College of Agriculture, Vellayani, 2014) Krishnaja, U; KAU; Mary Ukkuru, PWith a global increase in the prevalence of lifestyle diseases, both nutrition and functional foods play key roles in its prevention and management. Functional foods from natural sources are cost effective, sustainable and reduce the risk factors. In this context, the present investigation entitled “Development, quality assessment and clinical efficacy of ‘Functional Food Supplement’ (FFS) for life style disease management” was conducted to develop a Functional Food Supplement (FFS) using locally available food ingredients that are not included in our daily diet due to ignorance or over sight but are rich in bioactive compounds with the twin ability of nourishment and therapeutic action. The constituents selected for the FFS contain barley, ragi, banana, defatted soy flour, drumstick leaves and mushroom. Different proportions of the ingredients were worked out based on their nutritional qualities, amino acid scores, fibre content and other health promoting properties and sensory qualities. Dehydration and fermentation were the two processing techniques applied to standardize the FFSs. From the twenty combinations worked out, after different levels of screening, four combinations were selected under the dehydration technique. In the fermentation technique, one combination (combination XIV) selected from the dehydration techniques subjected to four different treatments was identified for further investigation. Best suitable combination from each processing technique was identified based on functional properties and sensory qualities. Thus DT4 (B: R: Bp: DSF: DLp: Mp = 3.5:2.0:1.5:2.5:0.25:0.25) from FFS I was selected for in-depth investigation. While in the case of FFS II yeast fermented batter (FT4) was identified as the best combination. The identified FFS I & II were subjected to indepth investigations such as quality analysis based on nutrient content, functional properties, phytochemical content, storage stability and clinical efficacy on the lifestyle diseases. Significant differences were found in the nutrient contents of FFS I & II. FFS I had higher energy content of 384 kcal, protein 21.4 g and fat 1.88g. Nutrient status of FFS II showed (378 kcal) of energy, 16.5 g of protein and 1.56 g of fat which were considerably lower than that of FFS I. Fibre and β – glucan content of FFS I were (4.0 g) and (1.60 g) respectively. Though FFS II is found to contain higher amounts of β–glucans (1.68 g) compared to FFS I, it had significantly lower fibre content of 3.33 g. The variation noted in the carbohydrate content of FFS I was 60.5 g against 58 g of FFS II which were statistically insignificant. FFS II on fermentation had produced a remarkable increase in the β-carotene (2910 µg), thiamine (1.63 mg), riboflavin (1.3 mg), niacin (2.68 mg) and folic acid (40.0 mg) levels. However, vitamin E (3.35 µg) and Vitamin C (8.73 mg) content of FFS I was significantly higher than FFS II. FFS I had a significantly higher composition of all the macro (potassium, sodium, calcium, magnesium, and phosphorus), micro (iron, copper, zinc, manganese) and trace elements (selenium) compared to FFS II. The total antioxidant activity and DPPH free radical scavenging activity of both FFS I & II developed proved to be in favour of the disease management. Phytochemical contents of FFS I was significantly higher than FFS II. Amino acid profile depicted that, Glutamic acid (132.9 nmoles/ml) is the highest amino acid in FFS I while FFS II elicited high amounts of Glycine (107.6 nmoles/ml). The Total Essential Amino acid (TEAA) content, Essential Amino Acid index and Nutritional index per cent were higher in FFS I when compared to FFS II. Assessment of functional qualities of the developed functional food supplements based on the parameters viz. pasting properties, textural properties, colour attributes and particle size showed that, both FFS I & II were equally acceptable and had higher market potentials. Moisture, peroxides and microbial contents were bare minimum during storage, promoting them for better marketability. The cost of one Kg of both FFS I & II was Rs. 200/- and the cost of one portion size of the products was only Rs. 4.0/- indicating better economic viability when scaled up against health. Efficacy of the developed FFS was tested in the selected subjects from Elamkulam panchayat of Malappuram district, with lifestyle diseases viz. hyperglycemia, hypercholesterolemia and hypertension. Impact of the supplementation (20 gm per day) of FFS (I & II) on selected subjects was closely monitored through clinical parameters like fasting and post prandial blood sugar, Glycemic Index, blood pressure and lipid profile and general health and morbidity. The findings proved that both FFS I & II were equally good in lowering the FBS, PPBS, Total Cholesterol, LDL, VLDL, Triglycerides and blood pressure levels of the subjects. Both FFS I & II also had a favourable role in enhancing HDL levels. Except, blood pressure all the other parameters of the subjects had come to normal values at the end of supplementation period. Glycemic Index values of FFS I & II and Glycemic load were low which further supports the therapeutic function of the products. Findings of the present investigation strongly recommend that both FFS I & II developed proved to be efficient in the dietary management of the subjects with lifestyle diseases as the developed FFSs are proved to contain therapeutic and health promoting properties. The study recommends that natural food ingredients can be effectively utilized for the development of functional food supplements for the management of lifestyle diseases. With the virtue of the studied parameters, the FFSs could be promoted for commercialization. In vivo studies to prove the therapeutic role of the developed functional food supplements in managing the lifestyle diseases can be taken as a future prospective. Large scale studies to strengthen and validate the clinical role FFS has to be undertaken. Commercialization and market acceptability of the developed FFS has to be promoted for the benefit of subjects who are obsessed with food but are instead stuck to medicines for treatment and management of diseases.ThesisItem Open Access Optimisation and utilisation of resistant starch for value addition in rice products(Department of Home Science, College of Horticulture, Vellanikkara, 2014) Lilia Baby; KAU; Indira, VThe present study was undertaken to standardise processing treatments for optimising resistant starch (RS) formation in rice starch and to evaluate the changes in rice starch properties. The study also aimed to standardise rice flour supplemented with RS, to evaluate its quality attributes during storage and the effect of RS supplemented food products on postprandial glycaemic response. Starch was isolated from the raw and parboiled rice of variety Uma. Raw rice had lower starch content and higher RS, compared to parboiled rice. The effect of processing conditions on the RS content of rice starch was studied in 48 treatments by autoclaving at 121°C and 141°C for 20, 40 and 60 minutes without moisture and with 10, 20 and 40 percentage moisture levels. After autoclaving, the samples were cooled at room temperature and at -20°C. The yield of RS was found to be maximum in samples autoclaved at 141°C for 40 minutes with 10 per cent moisture and cooled at -20°C. Increasing the duration of autoclaving up to 60 minutes at a lower temperature of 121°C was also found to be effective in improving the RS content of rice starch. RS formation not only depends on a single factor but also on multiple factors like time and temperature of autoclaving, moisture as well as cooling conditions. To study the effect of repeated autoclaving and cooling, five treatments yielding maximum RS content were selected. The RS content increased with increase in the number of autoclaving and cooling cycles irrespective of the temperature and time of autoclaving, moisture content and cooling conditions. Repeated autoclaving and cooling lowered the content of rapidly and slowly digestible starch. The moisture and protein content of repeatedly autoclaved and cooled samples were significantly lower than the native starch. The total carbohydrate and amylose content increased during processing and found to be maximum in samples autoclaved at 141°C for 40 minutes and cooled at -20°C. The standardisation of resistant starch supplemented rice flour (RSRF) was carried out by incorporating 10, 15 and 20g of RS to 100g of puttu and idiappam flour. For this, two treatments with maximum RS content were selected. Physical qualities of the flour, in vitro starch digestibility and organoleptic qualities of the products were evaluated. Incorporation of RS decreased the bulk density (BD) and water absorption index (WAI) of flour whereas water solubility index (WSI) increased. In vitro starch digestibility was found to be inversely proportional to the RS content of rice flour. The puttu and idiappam prepared with RS supplemented rice flour were found to be organoleptically acceptable. The storage studies of RSRF were carried out by selecting RS incorporated puttu and idiappam flour having better organoleptic acceptance of their products. The flour was stored for six months under ambient condition after packing in polythene bags. The physical qualities like BD, WAI and WSI of puttu and idiappam flour decreased during six months of storage. A decrease in protein and total carbohydrate content was noticed with an increase in the moisture level. The RS content of flour improved during storage. The count of bacteria, yeast and fungi increased towards the end of storage in both the flour. Insect infestation was not observed throughout the storage period. The organoleptic qualities of the puttu and idiappam decreased slightly, when they were prepared from stored flour. Postprandial glycaemic responses of puttu and idiappam supplemented with RS was assessed among diabetic and non-diabetic individuals in comparison with non-supplemented products. The increase in blood glucose level was relatively at a lower rate when RS supplemented puttu and idiappam were given to diabetic as well as non diabetic subjects. Better response was observed among diabetic subjects.ThesisItem Open Access Assessment of quality of selected varieties of green gram and grain cowpea(Department of Home Science, College of Agriculture, Vellayani, 1996) Jessy Philip; KAU; Prema, LPulses contain several imbibed inhibitors, antinutritional substances and flatulence causing factors which negatively influences their nutritional significance, digestibility and utility value. Studies on processing pulses, indicate a reduction in the above undesirable factors. Comprehensive information regarding the quality of different varieties of pulses evolved and recommended by Kerala Agricultural University are at present not available. Hence in this study, a critical assessment of the quality parameters in selected varieties of cow pea (C 152, V 118, Pournami, Kozhinjipayar and Kanakamany) and greengram (Mg 161, M 3, Co 2, Pusa 8793 and Pusa Baisakhi) were envisaged. The physical, cooking, nutritional and antinutritional qualities were critically assessed to screen the varieties of the two pulses. Effect of processing and cooking methods on the above quality parameters were also ascertained. Salient findings of the study are: 1. Based on the physical, cooking and nutritional characteristics Kanakamany in cowpea and Pusa 8793, M 3 and Mg 161 in greengram were found to be better than other varieties .. pa 2. In Cowpea varieties tannin, phytin and trypsin inhibitorswere lowest in V 118, raffinose in C 152; and stachyose and verbascose in Kozhinjipayar, 3. Among greengram varieties tannin, and verbascose were lowest in M 3; phytin and stachyose in Co 2, trypsin in Mg 161 and raffinose in Pusa 8793. 4. Gel electrophoretic analysis of cowpea and greengram protein revealed their heterogenic nature. 5. Limiting amino acids such as methionine and cystine were highest in Kanakamany (cowpea) and Mg 161 (greengram). 6. Biological experiments revealed that among cowpeavarieties PER and NPUwere high- est for Pournami (1.92) and V 118 (86.13) respectively and in greengram varieties, PER was maximum for Mg 161 (2.83) and NPU was highest for Pusa Baisakhi (84.27). 7. Incorporation of Kanakamany (which was lysine and arginine ratio as 1) in high fat high cholesterol diet decreased the lipid level in liver and serum of experimental ani- mals indicating the hypocholesterolemic effect of Kanakamany. 8. An increase in protein content was observed in the two pulses during germination and germination followed by steaming. 9. A reduction in antinutrients were found during various processing and cooking methods. 10. Soaking and boiling caused maximum reduction in tannin, phytin and trypsin inhibi- tor in the two pulses. 11. Germination and steaming were found to be the most effective method in reducing the flatus producing oligosaccharides viz raffinose, stachyose and verbascose in the two pulses. 12. Application of suitable statistical techniques on the above data revealed the superior- ity of Kanakamany (cowpea) and Mg 161 (greengram) over other varieties.ThesisItem Open Access Multi variate approach to define the quality of rice(Department of Home Science, College of Agriculture, Vellayani, 1995) Nandini, P V; KAU; Prema, LA study on “ a multi variate approach to define the quality of rice” was carried out assets the major quality parameters such as physical characteristics, cooking characteristics, organoleptic qualities and nutritional composition. Sixty rice varieties (thirty hybrid derivatives, twenty eight traditional / local varieties and two other improved / market varieties ) were selected. The programme envisaged not only a detailed study on different quality parameters like physical characteristics, cooking characteristics, organoleptic qualities but also the suitability of the varieties to rice based preparations. Importance was paid to nutritional quality of the varieties. All the above indicators were tested both for raw as well as for parboiled rice. Among the various indicators studied under physical characteristics, in general, thousand grain weight was found to be higher in hybrid derivatives of rice while head rice yield and moisture content in traditional varieties. Process of parboiling was found to increase the thousand grain weight and head rice yield. Less cooking time, less gruel loss, lower viscosity , higher elongation index and elongation ratio were noticed in other improved varieties while higher water uptake and volume of expansion after cooking a desirable trait were noticed in hybrid derivates of rice. As a result of parboiling, optimum cooking time, elongation index and gelatinization temperature were found to increase and there was a decrease in gruel loss, volume expansion and water uptake due to parboiling. Rice based preparations using different cooking methods such as boiling, fermenting and steaming , fermenting and shallow frying, powdering, roasting and steaming, powdering , roasting and boiling and baking attempted. The overall acceptability of the quality attributes revealed the market varieties were found to obtain highest score, followed by traditional and hybrid derivatives. Cluster analysis was carried out to group/cluster the various rice varieties based on their multiple characters. The D2 analysis based on organoleptic qualities revealed that thirty five varieties were found to be homogeneous with respect to the above qualities for the preparation of cooked rice using raw and parboiled rice. Seventeen varieties were selected for nutrient composition on the basis of D2 analysis using physical and cooking characteristics of rice varieties. Parboiling had a positive influence on calorific value, ash and mineral content while negative effect on starch, amylase and protein in all the selected rice varieties. Discriminant function approach was used to discriminate the various varieties of rice based on multiple characters relating to the quality parameters and individual indices were developed for quality parameters and also for various rice based preparations. A comprehensive index was also developed based on physical , cooking , organoleptic and nutritional composition of selected rice varieties. Hybrid derivatives like Vyttila -3, Hraswa and remya were found to obtain high index scores among the seventeen varieties. Apart from these, traditional varieties like Veluthari Thavalakannan, Kutticheradi and Chuvannari Tavalakannan were also found to obtain high index scores. Hybrid derivatives such as bhadra, Nila, Jayanthi, Asha and traditional variety Kavungin Poothala were found to be least acceptable on the basis of index scores optained.ThesisItem Open Access Standardisation and quality evaluation of banana based probiotic fermented food mixtures(Department of Home Science, College of Horticulture, Vellanikkara, 2010) Sharon, C L; KAU; Usha, VThe study entitled “Standardisation and quality evaluation of banana based probiotic fermented food mixtures” was undertaken with the objective to standardise indigenous food mixtures based on banana flour with probiotic fermentation with Lactobacillus acidophilus and to evaluate the nutritional factors, organoleptic qualities and storage stability of the food mixtures. Probiotic characteristics like acid and bile tolerance and antimicrobial activity of L.acidophilus MTCC 447 showed an acid tolerance ranging from pH 2.0 - 9.0 , a bile tolerance of three per cent and antagonistic activity against enteropathogens viz Salmonella enteritidis, E.coli, Bacillus cereus and Staphylococcus aureus. The foods selected for developing the probiotically fermented food mixtures were banana (Nendran), defatted soya flour, green gram flour, ripe mango, papaya and tomato. From the 56 combinations tried, 14 fermented food mixtures with L. acidophilus MTCC 447 were selected statistically by applying Kendall’s coefficient of concordance. All the 14 selected food mixtures contained 60-70 per cent banana flour, 20 per cent defatted soy flour / green gram flour and 10-20 per cent fruit pulps. For all the treatments variables of fermentation were optimised as 25g of the food mixture (substrate), pH 4.5, inoculum 300µl (119 x 106 cfu /ml), temperature of incubation 37 ºC and time of incubation 24 hours. All the fermented foods along with unfermented controls were freeze dried. Constituents like titrable acidity (2.59 g lactic acid / 100g), protein (7.82g/100g), iron (6.48mg/100g), thiamine (0.0726 mg/100g) and riboflavin (0.535 mg/100g) were significantly high in fermented food mixtures. in vitro digestibility of starch (82.109 per cent) and protein (85.85 per cent) were also significantly high in fermented food mixtures. Total viable count of L. acidophilus ranged from 9.13 to 9.46 log cfu/g. Mean score of overall acceptability of fermented products were between 7.9-8.0 in a 9 point hedonic scale. From 14 fermented food mixtures, six fermented food mixtures were statistically selected considering all the quality aspects by geometric mean score. The selected food mixtures T1, T2, T3, T7, T8 and T9 along with their respective controls were packed in metallised poly ester / poly ethylene laminate pouches and kept for storage studies under ambient conditions for a period of six months. From the six fermented food mixtures with maximum shelf life qualities, three fermented food mixtures were statistically selected by applying geometric mean score. The treatments with maximum geometric mean score were T1 (70 per cent banana flour, 20 per cent defatted soy flour, 10 per cent mango), T3 (60 per cent banana flour, 20 per cent defatted soy flour, and 10 per cent tomato pulp) and T8 (60 per cent banana flour, 20 per cent defatted soy flour,10 per cent mango and 10 per cent tomato pulp).In all the selected three treatments, viable count of L.acidophilus ranged from 8.84 to 9.12 log cfu/g after six months of storage. This viable count was within the desired level of probiotic organisms recommended Substrate composition was modified by adding sucrose, sorbitol, wheat bran and skimmed milk powder to T1, T3 and T8.The level of these four ingredients were standardised as five per cent in T3, with maximum viable counts of L.acidophilus ranging from 9.45 to 9.54 log cfu/g. Thus five treatments (T3 + sucrose 5 %, T3 + 5% sorbitol, T3 + 5% wheat bran and T3 + 5 % skimmed milk powder) was subjected to quality evaluation and shelf life studies. After modifying the substrate, food mixture T3S (with added sucrose at 5 per cent level) showed high acceptability and an increase in the viable count of L.acidophilus after storage, when compared to T3 (control).T3SB (with added sorbitol at 5 per cent level) was comparable to that of T3 (control) in any aspect. T3W (with added wheat bran at 5 per cent level) was also comparable to T3 (control) but with an increase in the total viable count .T3SK (with added skimmed milk powder at 5 per cent level) showed an increase in all the nutrients, acceptability and viable counts. Hence, these four food mixtures (T3S. T3SB, T3 W and T3 SK) can also be recommended as good probiotic food mixtures. The viable count of L. acidophilus in the developed probiotic food mixtures at the expiry period (after six months of storage) ranged between 95 to 210 x 107 cfu/g and in five grams the viability ranged between 475 to 1040 x 107 cfu. This was within the recommended level of the probiotic organism to assure health benefits. Since the fermented food mixtures were slightly acidic in taste, it can be used with acidic foods like buttermilk, fruit juices etc to enhance their acceptability. The cost of the developed food mixtures ranged between Rs 530 to Rs 550 for 400 grams.
