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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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Subject: Processing and Food Engineering × Author: Sonia, V × End date: 2016 × Start date: 2010 × Type: Thesis ×
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    ThesisItemOpen Access
    Effect of pre treatments and curing methods on the quality characters of processed cardamom (Elettaria cardamom (L) Maton
    (Department of processing technology, College of horticulture, Vellayani, 2012) Sonia, V; KAU; Sreekala, G S
    The research on “Effect of pre treatments and curing methods on the quality characters of processed cardamom (Elettaria cardmomum (L.)Maton” was undertaken at Department of Processing Technology, College of Agriculture, Vellayani with the objective of developing a pre treatment for cardamom which can retain good quality green colour having better flavour, texture, appearance and acceptability. The experiment was done at Cardamom Research Station Pampadumpara and the analysis was carried out at Department of Processing Technology, College of Agriculture, Vellayani. The experiment was laid out in factorial completely randomised design with three replications. The cardamom capsules were treated with different chemicals and dried under two curing methods. Pre treatments consisted of 1% of sodium carbonate, potassium carbonate, sodium hydroxide, sodium bicarbonate, magnesium sulphate, copper acetate and 0.1% of ascorbic acid, citric acid, polyethylene glycol and 500 ppm of naphthalene acetic acid. An untreated control was also included in the experiment. These cardamom capsules were then dried under conventional and modern drier and evaluated for physical, chemical and sensory qualities. The effect of pre treatments and curing methods on physical qualities of cardamom was evaluated. The boldness, bulk density and instrumental measurement of texture were not affected by the pre treatments as well as by curing methods. The greenness and total colour difference were influenced by the pre treatments. The cardamom capsules treated with 1% sodium hydroxide and sodium carbonate were superior in imparting greenness to the capsule colour. The result of total colour difference also substantiates this. The chemical parameters such as moisture, chlorophyll and essential oil content were significantly influenced by different pre treatments. The curing methods did not influence the chlorophyll and essential oil content of cardamom capsules. Flavour profiles of essential oil content of small cardamom were analysed using Gas Chromatography Mass Spectrometry. The major ten chemical components (1,8-cineole, α -terpinyl acetate, limonene, linalool, sabinene, trans nerolidol, α-terpineol, linalyl acetate, myrcene, α- pinene) present in essential oil of small cardamom were statistically analyzed. Cardamom capsules treated with 1% sodium hydroxide and 1% sodium carbonate showed better flavour profile with respect to α-terpinyl acetate, linalool and linalyl acetate in essential oil of small cardamom compared to other chemical pre treatments. The moderate content of 1,8-cineole with higher α -terpinyl acetate, linalool and linalyl acetate might have resulted in better flavour as noticed by sensory evaluation of cardamom capsules pre treated with 1% sodium hydroxide and 1% sodium carbonate. Conventionally cured cardamom capsules showed better retention of flavour compared to modern curing method with respect to 1,8-cineole, α - terpinyl acetate, limonene, linalool, α-terpineol and linalyl acetate. The pre treated cardamom capsules were analysed to find the residue content of the pre treated chemicals. The residue of sodium, potassium, magnesium, ascorbic acid and citric acid analysed were below the toxic level and would not cause any harm since they are needed in trace amounts in human body. The presence of heavy metal copper was also below the maximum residual level. The naphthalene acetic acid (NAA) content was a bit slightly above the normal level recommended for apple, pear, quince and pineapple. A significant level of residue of polyethylene glycol (PEG) was noted compared to control. The sensory tests carried out revealed better colour, flavour, texture, appearance and overall acceptability for the cardamom capsules treated with 1% of sodium carbonate and sodium hydroxide compared to other pre treated capsules as well as control. The flavour, texture and overall acceptability was superior in cardamom capsules dried under conventional curing compared to modern curing. The study concludes that the pre treating cardamom capsules with 1% sodium carbonate or 1% sodium hydroxide for two minutes gave better colour, flavour and overall good acceptability of cardamom. Both curing methods were ideal with regard to the general colour and texture as indicated by instrumental measurements. However the flavour profile of essential oil of small cardamom and sensory qualities were scored in favour of conventional curing method.