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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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2018 - 201912020 - 20221
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    ThesisItemOpen Access
    Development and quality evaluation of a jackfruit based nutri flour
    (Department of Community Science, College of Agriculture, Vellanikkara, 2022) Soumya, P S; KAU; Suma, Divakar
    The study entitled “Development and quality evaluation of a jackfruit based nutri flour” was carried out at the Department of Community Science, College of Agriculture, Vellayani, during the period 2018-2021. The main objectives of the study were to formulate and standardize a jackfruit based nutri flour comprised of all the edible parts of the fruit and to evaluate its qualities and invitro therapeutic efficacy. Jackfruit cv. Koozha and varikka based nutri flour was developed on the basis of glycemic index of the various parts of the fruit. Raw jack fruits (12 weeks maturity) were selected. Weight of bulbs, perigones, seeds, rind, core and testa were recorded separately to get the final yield, wet and dry weight, moisture percentage, processing loss and dry matter percentage of the product. The order of glycemic index of jackfruit parts were observed as KJRF˃ KJTF ˃VJTF ˃VJRF ˃ KJPF ˃ VJPF ˃KJCF ˃VJCF ˃ KJBF ˃KJSF ˃ VJBF ˃VJSF. The major flour was constituted with greater percentage of fruit parts with low glycaemic index (50 – 60 %) and 40 % was formed by other components in different proportions. Ten formulations of nutri flour and control were evaluated for their sensory qualities. For these three popular breakfast dishes like “puttu”, “ada” and “oratti” were developed. On the basis of analysis of mean scores of sensory parametersF9 was selected as the best combination. Among the three products based on overall acceptability scores ‘oratti’ was found to be more acceptable. Analysis of functional quality revealed that nutri flour had lower swelling power (7.65g), solubility (1.48%), water absorption capacity (4.36%) and bulk density (1.04g/ml) compared to jackfruit bulb flours. The proximate composition of carbohydrate (31.59 g/100g), protein (7.03g/100g), dietary fiber (13.58 g/100g) were significantly high in nutri flour compared with koozha and varikka bulb flours. The moisture content of nutri flour was lower (0.96%), than koozha jackfruit bulb flour and varikka jackfruit bulb flour (1.28% and 1.39%) respectively. The mineral content such as, total minerals (0.98g), calcium (114.32mg), phosphorus (47.92mg), sodium (10.21mg), potassium (418.10mg), iron (1.67mg), manganese (1.59mg), copper (0.457mg) and zinc (0.923mg) content were higher in nutri flour in comparison to koozha and varikka jackfruit bulb flours. The nutraceutical components like phenol (3.03mg) phytic acid (166.77mg), tannin (19.45mg), β carotene (65.98 μg) and antioxidant content (35.85 μg) was significantly higher in nutri flour compare to koozha and varikka jack bulb flours. The developed jackfruit nutri flour formulation (F9) was packed in metallised laminated pouches and kept for storage studies under ambient conditions for a period of six months storage. During the storage period moisture content, microbial profile and organoleptic qualities were found to be acceptable. To reduce the level of oligosaccharides and to increase the starch digestibility the flour was fermented with Saccharomyces cerevisiae @ 5g/kg for 8hrs. In HPLC analysis, at a retention time of 6.93 minutes standard stachyose, untreated and treated nutri flour. Nutri flour treated with Saccharomyces cerevisiae @ 8 hrs was found to be low in oligosaccharides compared to control. In vitro starch digestibility was significantly high in yeast treated nutri flour (82.81%) when compared to untreated nutri flour (54.84%). Anti-diabetic activity of nutri flour was investigated through α-glucosidase and α-amylase inhibitory activity, by using different solvents. A maximum inhibitory activity was observed in petroleum ether extracted of nutri flour at a concentration of 100 μg/mL in α -amylase (47.17%) and α -Glucosidase (63.93%) enzymes. Hypolipidemic activity of nutri flour showed, highest inhibition percentage with petroleum ether (78.06%) and lowest with distilled water (39.53%). Hepato protective effect of nutri flour was higher in cells treated at 50% concentration. From the above study, it can be concluded that jackfruit based nutri mix has hypoglycemic, hypolipidemic as well as hepatoprotective properties. The nutri mix is formulated from all edible parts of jackfruit, which adds on to the therapeutic value of the product. The entire fruit utilization answers the answers the problem of environmental contamination with these underutilized fruit parts.
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    ThesisItemOpen Access
    Profiling bioactive compounds and nutrients in jackfruit (artocarpus heterophyllus Lam.) and developing a jackfruit based textured vegetable protein
    (Department of Community Science, College of Agriculture, Vellayani, 2018) Anila, H L; KAU; Suma Divakar
    The investigation entitled “Profiling bioactive compounds and nutrients in Jackfruit (Artocarpus heterophyllus Lam.) and developing a jackfruit based textured vegetable protein‟‟, was carried out at College of Agriculture, Vellayani, Thiruvananthapuram during the period of 2015-2018. The objectives of the study were to ascertain the bioactive compounds and nutrients present in different jackfruit types. The study also envisaged the improvement of digestive quality of jackfruit through reduction of oligosaccharides and developing a jackfruit based textured vegetable protein. The study was conducted in three experiments; viz. analysis of nutrient and chemical profile along with antioxidant activity of the selected types of jackfruit; analysis of measures for reducing antinutrients in raw jackfruit and development of raw jackfruit based textured vegetable protein. For the component wise analysis, five types of jackfruits viz Muttom varikka, Then varikka, Sindoor, Chempikalom varikka and Local cv Koozha were selected; their raw and ripe stages as well as both bulbs and seeds were analysed separately. Analysis of proximate composition, vitamins, minerals, bioactive compounds, antinutrients and antioxidant activity were covered in the first experiment. The results showed that nutrient wise, raw seeds of Chempikalom and ripe bulbs of Sindoor scored higher than the rest of treatments while with respect to antioxidant activity, ripe seeds of Koozha were better than other treatments. The profiling of nutrients and bioactive compounds in the each part of the experiment is an eye opener on specific features of the common jackfruit type that can be exploited according to varying needs. The delicacy factor for non acceptability of jackfruit, despite its useful composition is that, it has a flatulence factor. This study has thrown light in to the measures to reduce these causative factors. For this purpose in the second part of the experiment, one treatment is with enzyme α galactosidase and another treatment with Saccharomyces cerevisiae was carried out on milled raw jackfruit bulbs and seeds of cv koozha to reduce the level of anti nutrients. Enzyme α galactosidase was premixed with the dry flour of jackfruit seed and jackfruit bulb separately in the ratio 1:100 and the moisture level was varied from 25 – 200% (dough to batter stage). The hydrolysis was carried out for 90 minutes in both jackfruit bulb flour and seed flour. The products were evaluated for the breakdown of oligosaccharides (Raffinose) using HPTLC method. The results showed that the level of Raffinose after treatment with bulb flour and seed flour was seen to decrease with increase in moisture content (25-100%). Thereafter the content slightly staggered and then reduced (125%, 150%, 175%, 200%). However the level of oligosaccharide decreased in comparison to levels in control (0.97 μg g-1). When flours were to be made into batter and subjected to fermentation with Saccharomyces cerevisiae @ 5g/kg for 6 hrs, 8 hrs and 12 hrs and analyzed through HPTLC assay; raffinose content in jackfruit bulb flour reduced from 0.75 μg g-1 to 0.63 μg g-1, 0.58 μg g-1 and 0.74 μg g-1 after 6, 8 and 12 hours respectively. Raffinose content in jackfruit seed flour reduced from 1.28 μg g-1 to 0.42 μg g-1, 0.31 μg g-1 and 0.62 μg g-1 respectively after 6, 8 and 12 hours of fermentation. Considering the reduction of raffinose content and sensory evaluation of the treated flour, eight hour fermentation (F2) was selected as the best treatment. The demand for convenience foods among the literate consumers is on the rise around the globe. It has been argued that convenience is a barrier to achieving proper nutrition using adequate servings. In order to incorporate the fruit based nutritional benefits, it has become important to develop newer and novel foods that could reach the consumers‟ acceptance. With this background an attempt was visualized to develop jackfruit based textured vegetable protein (TVP) to make jackfruit more popular among the health conscious people. In the third experiment, Jackfruit based TVP was formulated by using the ingredients - jackfruit bulb flour and seed flour along with gluten, yeast and soya flour to form chunks using standardized methods. Totally eleven combinations of TVP were worked out. All the eleven treatments were cooked and evaluated by a panel of ten members. Based on the sensory attributes such as appearance, colour, flavour, texture, taste and overall acceptability, the highest score was obtained for T7 which was followed by T8 and these two treatments were seen to be on par. The lowest score was obtained by treatment T4; T7 was taken up for quality analysis, it had a protein content of 61.50g, carbohydrate content of 34.97g and lesser cooking time (7.33 minutes). The physico chemical and textural qualities were on par with soyachunks available in the market. Processed TVP showed good storage stability up to three months. The third part of the study concluded with a positive note on scope of commercializing this jackfruit based protein concentrate. The product is both novel and healthy, raising its popularity for sailing up. Thus, the study finds that there is variation in jackfruit types with respect to nutrients, chemical and bioactive compounds. The efficacy of enzyme α galactosidase and Saccharomyces cerevisiae to reduce oligosaccharide levels in jackfruit flour is feasible. With high acceptable food like meat analogue was also standardized based on jackfruit flours, which can be recommended for commercialization.