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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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20171
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Subject: Post Harvest Technology × Author: KAU × End date: 2017 × Start date: 2017 ×
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    ThesisItemOpen Access
    Development of osmodehydrated bilimbi (Averrhoa bilimbi L.) and assessment of bioactive compounds
    (Department of Post Harvest Technology, College of Agriculture, Vellayani, 2017) Aparna, G S; KAU; Geetha Lekshmi, P R
    The present study entitled “Development of osmodehydrated bilimbi (Averroha bilimbi L.) and assessment of bioactive compounds” was carried out in the Department of Post Harvest Technology, College of Agriculture, Vellayani during 2015-17 with the objective to standardize the process variables for osmodehydrated bilimbi and to assess the retention of bioactive compounds. Harvested mature bilimbi fruits of uniform size were washed, surface dried, pricked and blanched in hot water for one minute. Blanched fruits were subjected to osmotic treatment, with sucrose solution of 40, 60 and 80⁰B for 60, 120 and 180 minutes. The osmodehydrated bilimbi fruits were analyzed for mass transfer, biochemical and sensory qualities. Mass transfer characters viz., solid gain, water loss, percentage weight reduction, yield and biochemical parameters such as reducing sugar and total sugar increased with increase in osmotic concentration and immersion time whereas free acids, ascorbic acid and antioxidant activity were decreased. The osmotic treatment of 80 0B for 180 minutes recorded the highest value for solid gain (5.10 %), water loss (16.72%), weight reduction (22.57%), ratio of water loss to solid gain (3.25%) and yield (21.13%) with a free acid content of 2.32 %, 21.66 mg/100g vitamin C, 47.81% antioxidant activity, 8.24% reducing sugar and 18.53% total sugar which exhibited superior sensory scores for taste (8.43), flavor (8.27), texture (8.46) and overall acceptability (8.43). The best three treatments selected based on sensory analysis (80 0B for 180 minutes, 80 0B for 120 minutes and 60 0B for 180 minutes) were subjected to storage stability studies under room temperature for four months. The stored osmodehydrated bilimbi fruits were analyzed for biochemical, sensory and microbial qualities at monthly intervals. During storage, reducing sugar and total sugar increased while ascorbic acid, antioxidant activity and free acids decreased. Osmodehydrated bilimbi in 800B for an immersion time of 180 minutes recorded 2.06 % free acid content, 19.55% total sugar, 8.75% reducing sugar, 19.29% vitamin C and 44.59% antioxidant activity at the end of four month storage with highest sensory score. All the osmodehydrated bilimbi fruits were microbiologically safe till the end of storage. Bioactive compounds viz. vitamin C, phenols, total flavonoids, antioxidant activity, carotenoids, free acids, and oxalate content of osmodehydrated, dried, hot water blanched, steam blanched and fresh bilimbi fruits were assessed. Osmodehydrated bilimbi fruits recorded the highest TSS (19.32 0B), total sugar (18.73 %), reducing sugar (8.22%), carotenoids (0.46 mg/100g) and lowest oxalate content (24.34 mg/g) whereas dried bilimbi showed highest ascorbic acid (43.18 mg/100g), total phenols (694.60 mg/100g), antioxidant activity (56.23%), total flavonoid content (338.03 µg g-1) and highest oxalate content of 31.78 mg/g. Blanching treatments was found to reduce TSS, free acids, vitamin C and oxalate content of fruits. Hot water blanched fruits exhibited lowest oxalate content (8.08 mg/g) and TSS (3.82 0B) whereas steam blanching recorded the highest antioxidant activity (74.83%) total phenol (1067.31 mg/100g) and total flavanoid (198.32 µg g-1) whereas fresh bilimbi recorded 975.67 mg/100g phenols, 134.38 µg g-1 total flavanoid with 68.35% antioxidant activity. Osmotic treatment at 80 0B for 180 minutes was found as the best treatment for development of osmodehydrated bilimbi. Bioactive compounds in primary processed bilimbi are greatly influenced by the processing methods.