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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 Effect of probiotic supplementation on the performance of broiler chicken(Department of Poultry Science, College of Veterinary and Animal Sciences, Mannuthy, 2001) Sabitha Mahaboob Kadari, A; KAU; Elizabeth, V KThe effects of different levels of pro biotic (Lactobacillus acidophilus, Streptococcus faecium and Yeasacc 1026) supplementation• at 0.025 and 0.05 per cent of the ration on the performance of broiler chicken were evaluated using 144, one-day old, commercial broiler chicks for a period of eight weeks. The birds were divided into three dietary treatment groups viz., standard broiler ration (T 1), standard broiler ration with 0.025 per cent probiotic (T 2) and standard broiler ration with 0.05 per cent probiotic (T3). Standard broiler ration was formulated as per Bureau of Indian Standards (1992) specification for broiler chicken feed. The 0.025 per cent probiotic supplemented birds showed a significantly higher (P<0.05) body weight upto six weeks of age. At the end of eight weeks of age, the 0.05 per cent probiotic fed birds grew faster. The body weight gain was significantly higher in 0.025 per cent probiotic supplemented group upto six weeks of age but was statistically non-significant upto eight weeks of age. The feed intake was not statistically significant throughout the experimental period. Eventhough the feed efficiency was significantly (P<0.01) better in the group fed with 0.025 per cent probiotic at the end of second week, it was statistically non-significant at sixth and eighth weeks of age. The protein efficiency was not significantly different throughout the experimental period. The serum cholesterol levels were significantly (P<0.01) reduced in both the probiotic supplemented groups. The serum protein level was not affected by probiotic supplementation. The processing Yields did not show any significant difference among treatments. The mortality percentage was not affected by treatments. Cost of production of broilers in the 0.025 per cent probiotic group was lower when compared with other two groups at the end of six weeks of age, while it was lower in the 0.05 per cent probiotic supplemented group at the end of eight weeks of age. It can be concluded that probiotic supplementation in standard broiler ration at a lower level was beneficial in the early stages of growth.ThesisItem Open Access Effect of dietary supplementation of Baker`s yeast (Saccharomyces cerevisiae) on the performance of broilers(Department of Poultry Science, College of Veterinary and Animal Sciences,Mannuthy, 2004) Renjith, P M; KAU; Amritha ViswanathAn experiment was designed and conducted at the Department of Poultry Science to investigate the effect of feeding baker's yeast on growth, feed consumption and nutrient utilization of broilers. One hundred and forty four day old commercial broiler chicks were reared under three different treatments with four replicates per treatment. The treatment consisted of control diet with standard broiler ration (Tl ) and 1'2 and T3 with 0.3 and 0.6 per cent baker's yeast supplemented respectively with control diet. Chicks were reared under standard managemental conditions up to 8 weeks of age. Broiler starter ration was fed up to 6 weeks of age and finisher ration up to 8 weeks of age. Results of the study revealed that cumulative body weight and body weight gain up to six weeks and eight weeks of age were not affected by the inclusion of yeast. Mean weekly feed consumption recorded significant (P<0.05) difference between treatment during fifth, seventh and eighth weeks of age. Cumulative feed intake up to six weeks and eight weeks of age did not dfffer significantly. But yeast supplemented groups recorded numerically lower feed consumption compared to control group. Feed conversion ratio revealed significant difference (P< 0.05) at sixth week of age recording lower feed efficiency, in 1'2 and T3 compared to control (TJ). But cumulative feed conversion ratio from zero to six weeks and zero to eight weeks of age did not differ significantly. Supplementation of baker's yeast had no effect on processing yields and losses. Numerically lower fat deposition was recorded in yeast supplemented groups than in control group, eventhough there was no significant difference. The addition of yeast at 0.3 per cent and 0.6 per cent levels significantly increased (P<0.05) crude fiber digestibility. Other parameters like retention of dry matter, nitrogen, calcium and phosphorus were not affected by yeast supplementation. Serum protein, serum cholesterol and livability were not affected by yeast supplementation. The net profit per bird was less in yeast supplemented group compared to control group. The higher cost of feed resulted in lower economical return from the treatment groups. The result suggests that inclusion of yeast is not beneficial on economical point of view. However the lower fat deposition consequent to yeast supplementation seems to be advantageous.ThesisItem Open Access Assessment of the shelf life of quail egg pickle(Department of Poultry Science, College of Veterinary and Animal Sciences, Mannuthy, 2001) Deepa, Menon; KAU; Narayanankutty, KAn investigation was carried out at the Department of Poultry Science, College of Veterinary and Animal Sciences, Mannuthy to assess the shelf life of vinegar, oil based quail egg pickle with and without potassium sorbate. The quality characteristics of the product packed in HDPE pouches as influenced by the period of ambient storage was evaluated at monthly intervals. The mean weight of raw quail eggs used for pickling was 10.94 ± 0.02 g and that of cooked and peeled eggs was 9. 15 ± 0.06g. Therefore the cooking yield was found to be 83.63 ± 0.02 per cent. The product was stored for a period of 120 days and it was found that it was acceptable up to 90 days. The control and treatment groups were evaluated in terms of qualitative parameters namely pH, proximate composition, oxidative rancidity (TBARS number), total viable count of mesophilic bacteria, yeast and mould count and organoleptic qualities. It was observed that during the period of study, from the day of production to 90 days of storage, the pH of quail egg pickle increased significantly (P < 0.01) from 3.60 ± 0.01 to 4. 76 + 0.01 for the control group and 3.59 ± 0.01 to 4.73 ± 0.01 for the treatment group, respectively. Though there was no significant difference between the two groups, within the same period of storage, the proximate composition of the pickle was significantly (P < 0.01) affected irrespective of the treatments. There was a gradual but significant (P < 0.01) increase in 2_thiobarbituric acid reactive substance (TBARS) number in both the groups, during storage. The treatment group showed statistically lower TBARS numbers at 60 and 90 days of storage, when compared to the control. The total viable count in both the groups increased significantly (P < 0.01) during storage but were well within the acceptable limit up to 90 days. There was no significant difference between the control and treatment groups, even though the treatment group had comparatively lower values throughout the storage period. The freshly prepared pickle did not have any yeast or mould population. There was a gradual and significant (P< 0.01) increase in the yeast and mould count with the progress in storage period, however, significantly (P< 0.05) lower counts were detected in the treatment group at 30, 60 and 90 days of storage. In the case of organoleptic evaluation, the mean panel scores for flavour were 5. 50, 5. 72, 5. 14 and 4. 83 respectively for the control group on zero, 30, 60 and 90 days of storage. The corresponding values for the treatment group were 5. 67, 6. 00, 5. 33 and 5.00, respectively. On working out the cost of production of pickle, it was found to be quite economical. The cost of kilogram of quail egg pickle was Rs. 74.39 and Rs. 74.72, respectively for the control and treatment groups. Henceforth it was concluded that nutritious, tasty and ready to eat quail egg pickle could be prepared with vinegar, gingelly oil and potassium sorbate, packed in HDPR pouches and stored safely for a period of 90 days at ambient temperature.ThesisItem Open Access Calcium and phosphorus requirements of indigenous layer ducks (Anas platyrhynchos)(Department of Poultry Science, College of Veterinary and Animal Sciences, Mannuthy, 2002) Ravi, S; KAU; Peethambaran, P AA 3 x 3 factorial experiment was carried out at the Department of Poultry Science, Kerala Agricultural University during the period from February to July 2002 to establish the optimum requirements of calcium (Ca) and available phosphorus (AP) in the diets for indigenous layer ducks under cage system of rearing. The Kuttanad varieties of indigenous ducklings of Kerala were maintained on deep litter system of rearing until 18 weeks of age at the University poultry farm, Mannuthy. From this flock, Ninety (90) female ducks were housed in 45 California type cages at the rate of two ducks per cage and they were weighed individually at 20 weeks of age. The dimension of each cage was 60 x 45 x 40 cm and the floor area of 1350 cm2 per duck was provided in the cage. The experimental diets were fed from 21 to 40 weeks of age and the observations were recorded in five periods of 28 days each. Nine experimental diets containing three levels of Ca viz., 3.0, 3.5 and 4.0 per cent with three levels of AP viz., 0.40, 0.50 and 0.60 per cent were formulated and were fed to nine treatments consisting of five replicates of two ducks per cage in each treatment in a 3x3 factorial design. The mean body weight of ducks at 20 weeks of age was uniform III all groups ranging from 1400±9.11 to 1465±53.24 g with an overall mean of 1431±9.96 g. The Ca and AP levels did not influence significantly the 40th week body weight, which ranged from 1473±18.10 to 1579±58.28 g with an overall mean of 1544± 13.7 6g. The age at first egg in the flock with 3.0, 3.5 and 4.0 per cent Ca levels were 154, 158 and 148 days respectively and with AP levels 0.4,0.5 and 0.6 per cent the same were 161, 154 and 148 days respectively. The period wise mean duck housed number (DHN) from 25-40 weeks of age (18.1eggs) was significantly higher with ducks fed 4.0 per cent Ca (P<0.05). The interaction effect was significant (P<0.05) for the dietary combination of 4.0 per cent Ca and 0.6 per cent AP with 20.2 eggs. The cumulative egg number (EN) of 75.7 eggs from 21 to 40 weeks of age was also higher with the Ca level 4.0 per cent and the 71.9 per cent production with diet T9 was superior by interaction effect (P<0.05). The duck housed per cent (DHP) production from 25 to 40 weeks of age averaged 64.6±1.92 per cent with 4.0 per cent Ca level. The Ca and AP levels in the diet did not influence the mean daily feed consumption, feed conversion ratio (FCR), egg mass and shell thickness. The overall mean daily feed consumption was 137.2±1.49 g per duck. The FCR per dozen eggs was 2.8±0.078 and that per kg egg was 3.9±0.099 for the period from 25 to 40 weeks of age. The mean egg weight (EW) and per cent shell were highly significant and the EW of 60.1±0.575 g averaged with 3.0 per cent Ca and 0.5 per cent AP level as well were high (Pinteraction effect with the above combination was also significant (PThe 9. 7±0. 081 per cent shell recorded with 0.5 per cent AP was significantly lower in comparison with other AP levels (P<0.05). At 40 weeks of age, the overall mean serum Ca was 15.42±0.35 mg/dl and serum P was 3.18±0.081 mg/dl. The mean serum inorganic P value of 2.92±0.164. mg/dl recorded with dietary Ca level 4.0 per cent was significantly lower than that of 3.5 per cent Ca level (P<0.05). The tibia ash (62.34±0.512 per cent) was significantly higher with 0.6 per cent dietary AP level (P<0.05) and the tibia ash Ca with 4.0 per cent dietary Ca level was significantly higher and the interaction effect with 0.6 per cent AP level was also significant. With this AP level, the tibia P was reduced significantly, but the interaction showed that the tibia P was high with diet T9. The liveability was excellent in ducks reared in cages (100 per cent) and there was no mortality during the period from 21 to 40 weeks of age. In the present study, the production traits used for evaluating the Ca and AP requirements of caged layer ducks were EN, EW, egg mass, feed consumption and FCR. The study revealed that 4.0 per cent Ca in the diet was superior over other Ca levels in the diet. The dietary Ca and AP levels did not influence the mean daily feed consumption and feed conversion ratios significantly. On the other hand, dietary AP levels influenced the mean EW, per cent shell, tibia ash weight and tibia ash Ca and P. Though the mean EW of 60.1±O.566 g recorded with 0.5 per cent AP was significantly higher, the significant interaction on egg number with the 0.6 per cent AP with 4.0 per cent Ca was found superior. Therefore it will be logical to set the requirements of AP at 0.6 per cent level. Thus, the overall results of the present study revealed that the 4.0 per cent Ca and 0.6 per cent AP levels with 18 per cent Crude Protein and 2650 Kcal ME/kg was optimum for egg production in indigenous layer ducks under cage system of rearing.ThesisItem Open Access Effect of probiotic supplementation on the performance of white pekin ducks(Department of Poultry Science, College of Veterinary and Animal Sciences, Mannuthy, 2003) Shibi Thomas, K; KAU; Jalaludeen, AOne hundred and forty-four straight run day-old broiler ducklings, randomly divided into three treatment groups of four replicates with 12 ducklings each were used to study the effect of probiotic 'Livesac' (Lactic acid bacilli, live yeast cells and traces of enzymes) supplementation on the performance of Vigova variety of White Pekin ducks for a period of eight weeks. Standard broiler rations formulated as per BIS specifications (1992) were used as duck starter and finisher rations. Ducklings in T: were fed with control ration, T2 control + 0.025 per cent probiotic and T3 control + 0.05 per cent probiotic. Similar managemental practices were followed for all treatments. The 0.05 per cent probiotic supplemented group recorded a significantly higher body weight from second fortnight and followed a similar pattern till the end of the experiment. The fortnightly body weight gains were significantly higher (P<0.05) in 0.05 per cent probiotic supplemented group during the second and fourth fortnights, while the cumulative body weight gain showed a significantly higher (PThe weekly feed consumption was statistically significant (P. was higher in 0.05 per cent probiotic supplemented group during third, fourth and C< fifth weeks. The cumulative feed consumption upto six and eight weeks also showed similar trend. The cumulative feed conversion ratio was statistically significant (Pper cent supplemented group upto six and eight weeks of age. The serum cholesterol level was not affected by probiotic supplementation. The serum protein level was significantly higher (Psupplemented group. The processing yields were not significantly influenced by probiotics. Livability percentage between treatments was not affected by probiotics. The total feed cost per kg body weight was lower in the 0.05 per cent probiotic supplemented group upto six and eight weeks of age. Thus it can be concluded that probiotic supplementation at 0.05 per cent level was beneficial in the overall production performance of White Pekin ducks.ThesisItem Open Access Performance of crossbred colour line and austra-white chicken for layer traits(Department of Poultry Science, College of Veterinary and Animal Sciences, Mannuthy, 2003) Sasikumar, P; KAU; Leo JosephAn experiment was conducted at Kerala Agricultural University Poultry Farm, Mannuthy, to evaluate and compare the production traits of Austra- White and Colourline under farm conditions. One hundred pullets of each crossbred were housed in identical pens (ten birds each) and production performance was evaluated for five periods (each 28 days) from 21 to 40 weeks of age. Standard feeding and managemental practices were followed throughout the study. The Colourline birds were heavier than Austra- White at 20 and 40 weeks of age. The mean body weight for Colourline and Austra-White was 1493.65 ± 14.02 g vs. 1215.60 ± 20.61 g and 1863.15 ± 13.46 vs. 1424.40 ± 28.01 at 20 and 40 weeks of age, respectively. The age at first egg was similar in Austra- White (158.9 ± 2.26 days) and Colourline (158.9 ± 1.96 days). The age at 50 per cent production was 177.7 ± 1.37 days in Austra-White and 175.1 ± 1.28 days in Colourline. The overall mean hen housed number up to 40 weeks of age was 74.31 in Austra- White and 77 .59 in Colourline. The hen day production was 74.88 in Austra-White and 77.71 in Colourline. The overall mean egg weight was 47.12 ± 1.05 gin Austra-White and 44.76 ± 1.29 gin Colourline The mean daily feed consumption from 21 to 40 weeks of age was 104.07 ± 4.16 g in Austra-White and 106.46 ± 4.37 g in Colourline. The feed conversion ~ ratio was 2.07 ± 0.18 (per dozen eggs) in Austra- White and 1.98 ± 0.18 (per dozen eggs) in Colourline, 3.59 ± 0.33 (per kg egg mass) in Austra-White and 3.59 ± 0.35 (per kg egg mass) in Colourline. The shape index was 76.25 ± 0.37 in Austra-White and 77.67 ± 0.33 in Colourline. The albumen index was 0.1080 ± 0.004 in Austra-White and 0.1142 ± 0.002 in Colourline. The yolk index was 0.4257 ± 0.007 in Austra-White and 0.4439 ± 0.007 in Colourline. The shell thickness was 0.3889 ± 0.117 mm in Austra-White and 0.3638 ± 0.006 mm in Colourline. The Haugh Unit score was 88.06 ± 1.39 in Austra- White and 90.52 ± 0.91 in Colourline. Austra- White had uniform plumage pattern with black spots on a dull white background on all parts of the body and ColourIine were multicoloured with various feather patterns. Egg shell was tinted in Austra- White while Colourline eggs were brown. The livability was 97 per cent in Austra- White and 99 per cent in Colourline. The cost of feed consumed per egg was 181 paise in Austra- White and 176 paise in Colourline. The results indicated that the Colourline might be utilised for rearing in backyard.ThesisItem Open Access Effect of sodium sulphate supplementation in broiler diet(Department of Poultry Science, College of Veterinary and Animal Sciences, Mannuthy, 2001) Anil, B; KAU; Amritha ViswanathAn investigation was carried out at the Department of Poultry Science, College of Veterinary and Animal Sciences, Mannuthy to evaluate the effect of supplementation of sodium sulphate in broiler diets devoid of animal protein sources. T•wo hundred and ten, one-day old straight-run commercial broiler chicks were reared for a period of eight weeks under five different dietary treatments. The dietary treatments consisted of control ration (T1) prepared using unsalted dried fish as animal protein source, all vegetable protein diets with the addition of 300 g DL- methionine (T2), anhydrous sodium sulphate at the levels of 200 g (T3), 300 g (T4) and 400 g (T5) in every 100 kg diet. All the rations were formulated as per BIS (1992) specification of nutrients for brpiler chicken. Soybean meal, ground nut cake and gingelly oil cake were used as protein sources in all vegetable protein diet. The chicks were fed with starter diets upto six weeks of age and there after finisher diet up to eight weeks of age. Except for the difference in feed, all the management practices followed were uniform for the different treatment groups. Body weight, body weight gain, feed intake and feed efficiency were recorded at fortnightly intervals. At the end of eighth week processing yields and losses, total serum protein and haemoglobin content of blood were recorded. Cost benefit analysis were ascertained for different dietary treatment groups at sixth and eighth weeks of age. Results of the study revealed that the mean cumulative body weight of broiler recorded at sixth week of age did not reveal any significant difference between dietary treatments. But body weight recorded at eighth week of age revealed significant difference (P<0.05) between dietary treatments. Broilers fed with control diet (Tl) recorded the highest (Pweight but is statistically comparable to group fed wi th 0.3 per cent sodium sulphate (T4). Broilers fed all vegetable protein diet with 0.4 per cent sodium sulphate (T4) is statistically comparable to T2, T3 and T5. Similar trend was followed in body weight gain also. Feed intake of broilers in the group fed with 0.2 per cent sodium sulphate (T3) statistically comparable to was the. lowest and was control group protein (Tl) . diet Broilers fed with with all vegetable supplemented methionine (T2) recorded significantly higher feed consumption. The cumulative feed consumption upto eight weeks of age was not affected by either sodium ~ulphate or methionine supplementation. Mean cumulative feed efficiency at sixth week of age recorded significant (P<0.05) difference between treatments. Broilers fed control diet and sodium sulphate supplemented diet recorded better feed efficiency when compared to all vegetable protein diet supplemented with methionine (T2). At eighth week of age cumulative feed efficiency was not affected by supplementation of either sodium sulphate or methionine. Processing yields or losses were not affected by different dietary treatments. Haemoglobin and serum protein were not influenced by dietary treatments. Mortality pattern showed no difference among the five dietary treatment groups. All vegetable protein rations prepared with the addition of either methionine or sodium sulphate had higher price when compared to control ration. Based on this study it was summarized that supplementation of methionine or sodium sulphate in all vegetable protein diet has no deleterious effects on the performance of broilers. Moreover it was revealed that sodium sulphate can be added at 0.2 per cent level in the broiler starter and finisher vegetable protein ration when good quality fish is not available.ThesisItem Open Access Production performance of reciprocal crosses of white leghorn strains under deep litter system(Department of Poultry Science, College of Veterinary and Animal Sciences, Mannuthy, 2004) Giriraj, K; KAU; Narayanankutty, KThe study on “Formulating extruded foods based on dioscorea and taro” was undertaken to utilize dioscorea and taro for the development of the extruded products to ascertain their acceptability, nutritional and shelf-life qualities. The nutritional and chemical qualities of four tuber flour i.e., Sree Priya, Sree Dhanya, Sree Rashmi and Thamarakkannan were evaluated. Sree Priya had the highest protein, starch and crude fibre content. Thamarakkannan (T2) exhibited the highest total ash content while moisture content was higher in D2 (Sree Dhanya). Acidity was found to be higher in dioscorea variety. In dioscorea, Sree Priya (D1) was found to be the superior in protein, starch, crude fibre and total ash than Sree Dhanya. In taro, Thamarakkanan (T2) was found to be superior in the above characters when compared to Sree Rashmi (T1). Yield ratio was higher in Thamarakkannan and lower in Sree Dhanya while processing loss was much less in Thamarakkannan. Yield ratio of taro was significantly higher than that of dioscorea. Processing loss was significantly higher in dioscorea. The storage study of the flour revealed that there was a steady increase in moisture content of the flour. Sree Priya (D1) and Thamarakkannan (T2¬) had highest shelf life than Sree Dhanya (T2) and Sree Rashmi (T1). There was no change in acidity throughout the storage period of three months. There was no significant difference between varieties and containers. There was no insect infestation upto three months of storage period irrespective of containers and flours. Microbial quality of the stored flour was analysed and the data revealed that microbial count was less in flour stored in PET containers than polypropylene covers. Dioscorea flour had less microbial attack than taro flour. Dioscorea and taro flours were the main ingredients for the formulation of the sev and vermicelli. To increase the protein content and the binding capacity maida, rice flour and soya flour were tried along with tuber flour. Sixteen combinations with above ingredients were tried for product development and the principle governing the selection of the suitable combinations were yield ratio, nutritional quality, extrusion behaviour, cost and overall acceptability. The combination with maida, tuber flour and soya flour in proportion 50 : 40 : 10 got the maximum score and this combination was selected for the development of the products, ‘sev and vermicelli’. The physical characteristics such as fineness, shape, uniformity of strands, packaging quality and tensile strength of the D1 and T2 products were found to be good. Dioscorea based products secured higher scores for all the parameters than taro based products. Though there was difference in the quality parameters, it was not statistically significant. The cooking characteristics such as cooking time, water absorption index and bulk density was found to be good in D1 and T2 products. But the difference in these characters was not statistically significant . Nutritional and chemical qualities of the product showed that protein and starch content was found to be higher in Sree Priya (D1) products while crude fibre and total ash content was higher in product with T2 (Thamarakkannan). Significant difference was present between tubers and between varieties. Minerals like phosphorus and iron content was higher in D1 products. Eventhough there was difference in mineral contents it was not statistically significant. Organoleptic qualities such as appearance and texture was found to be higher in T2 products while other quality parameters were found to be higher in D1 products. Dioscorea based products secured higher scores than taro based products. Though there was difference in the organoleptic qualities, it was not statistically significant. Shelf-life studies of the products revealed that there was steady increase in the moisture level of the products during the storage period. Products with dioscorea flour had higher moisture content than products with taro flour. While there was no change in acidity irrespective of the products, tubers and storage period. There was no insect infestation in stored products throughout the storage period. Microbial analysis of the products showed that products with D1 and T2 were more microbiologically safer than D2 and T1 products. Sev and vermicelli prepared with D1 and T2 had more shelf-life than D2 and T1 products with less moisture content and less microbial contamination. Type tests administered to the developed products showed that all the values were below the values specified by the ISI. Fifteen recipes with sev and vermicelli were formulated and standardised in the laboratory such as stuffed bread roll, burfi, sugar stick, sev halwa, coco stick, pakoda, patties, sweet stick, samosa, payasam, sev pak, coconut sev, burger, sev madhuri and sev toffee. The acceptability of the fifteen recipes were assessed among technical experts, college students, working women and farm women. Majority of the recipes were scored positively by these groups. Stuffed bread roll and patties were preferred mostly by these groups. From the above observations, it can be concluded that, it is possible to develop extruded food based on minor tubers dioscorea and taro with good nutritional, organoleptic and shelf-life qualities and thereby value addition could be done to these tubers. Novel recipes could also be standardised through these product.
