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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 Scope of banana and plantain pseudostem sheaths for fibre extraction and its utilisation(Department of Processing Technology, College of Horticulture,Vellanikkara, 2005) Gopinath, N; KAU; Raju, V KStudies were conducted. at College of Horticulture, Department of Processing Technology, Kerala Agricultural University, Vellanikkara from February 2003 to August 2004 to asses the "Scope of banana and plantain pseudo stem sheaths for fibre extraction and its utilization". The fibre extracted under hand method of extraction recorded less wet weight (10.53g), less dry weight (4.24g) and percentage of recovery (0.43per cent). In mechanical extraction comparable values with wet weight (11.02g), dry weight (4.69g), percentage recovery (0.51 per cent) were obtained. The visual quality of fibre was rated as maximum under hand extraction. In retting method of fibre extraction, among different retting agents sodium hydroxide (two per cent) produced maximum wet fibre (12.22g) and dry fibre (6.50g) followed by hydrogen peroxide (two per cent). In regard to wet fibre yield, varieties Red Banana and Palayankodan yielded maximum fibre under both methods of extraction (16.5g and 15.8g and 25.7g and 14.5g respectively). Dry fibre yield was also maximum (6.3g and 13.0g respectively) under both the methods of extraction in Red Banana. The recovery percentage results revealed that Nendran, Red Banana and Palayankodan were showing higher percentage due to increase in sheath weight. Length of fibre was maximum (94.2cm) in Red banana. In visual quality assessment Palayankodan and Poovan (Rasthali) varieties recorded the superiour quality fibres. Palayankodan exhibited maximum value .for fibre wall thickness (4.4J..lm), fibre thickness (47.7 um) and lumen width (38.P9J..lm). Among the varieties, Robusta recorded the maxunum tensile strength (76.8), which was 25 per cent more Clan Nendran, 32 per cent more than I PaJayankodan, 29 per cent more than Red Banana and 10 per cent more than Poovan (Rasthali). The variety Red Banma recorded the maximum elongation (6.38 per cent) followed by Nendran (5.21per cent) and minimum (1.56 per cent) was recorded by Robusta. The density of fibre was directly proportional to elongation and inversely proportional to tensile strength. The density was maximum (2.05g/cm3) for Nendran and minimum (1.78 g/cm ') for Palayankodan. Irrespective of varieties, fibre stored in HDPE cover without vacuum recorded the maximum storage stability for tensile strength and minimum of elongation and density in Robusta. Irrespective of storage method tensile strength, elongation and density of fibre varied significantly over a period of five months in respects of varieties viz., Robusta, Palayankodan, Poovan, Red Banana and Nendran. The stability of tensile strength, elongation and density were maximum during first and second month. The water absorbability in banana fibre plait was maximum ranging from 169.62 per cent to 168.25 per cent, whereas in case of rope the water absorbability was lesser than the plait ranging only from 133.97 per cent to 133.10 per cent. Tensile strength was maximum n the plait of variety Robusta (675.77 cN/tex) and elongation was observed to 1 -e maximum in Kanchikela (23.09 per cent).ThesisItem Open Access Incorporation of fish protein gel from shark meat into fishery products(Department of Processing Technology, College of Fisheries,Panangad, 2004) Bisheswar Prasad, KAU; Lizy BehananA study was undertaken for the incorporation of fish protein gel from shark meat into fishery products. Fish sausage was prepared with and without protein gel. Standardization was done based on various combinations of starch, protein gel and ice water and most acceptable combination was selected. Fish meat was mixed with various food additives such as salt, sugar, starch or fish protein gel, monosodium glutamate, colour and water and stuffed into cellulose casings, cooked, cooled, packed using low-density polyethylene of thickness 300 gauge, subjected to freezing and stored at –200C in frozen condition. The various starch: protein gel: ice water proportion used for study were 10: 0: 10, 10: 5: 5, 10: 10: 0 and 5: 15: 0. The effect of protein gel was assessed based on gel strength and sensory evaluation of products. Based on these parameters, the following proportion 10: 10: 0 of starch: protein gel: ice water was selected. Fish sausages were prepared using the standardized method and subjected to storage studies along with a control in frozen condition at temperature of freezing -200C. Quality changes during storage were monitored at appropriate time interval based on various tests, viz., moisture content, peroxide value, total volatile base nitrogen content, pH, gel strength, sensory evaluation, total plate count and fungal count. Both control and test were acceptable with no significant reduction in sensory quality during frozen storage. Products were acceptable throughout storage period. Both products showed some changes in moisture content, pH, gel strength and TVBN content with storage period. Products were remained acceptable up to 60 days of storage. The Gel incorporated product appeared to be slightly the better of the two based on sensory responses eventhough statistically there was no significant difference.ThesisItem Open Access Development of a ready to consume sweetened fish powder for children(Department of Processing Technology, College of Fisheries,Panangad, 2004) Varghese John; KAU; Sherief, P MA sweetened snack food was developed from a lean and cheap fish (Priacanthus hamrur Forskal, 1775) for children, to meet their increased requirements for protein and energy, corresponding to their higher growth rate and physical activities. The food was planned to be attractive & palatable to children; without any fish flavour and bones; and that could be stored at room temperature. The product was developed from surimi, since the latter was devoid of all the undesirable characteristics of fish flesh but retained its nutritive qualities. Surimi was solubilized with salt, into a protein-sol and sweetened it with sucrose, which also had a protective effect on protein from heat-denaturation. The sol was dried, ground and flavoured with cocoa- powder. The most preferred levels of sucrose and cocoa-powder were standardized by sensory evaluation of samples prepared with different levels of sucrose and cocoa powder. The final product was prepared by the standardized procedure, packed in polyester-LDPE laminated pouches and stored. Children's response to [he product was also tested. A 90day's storage study was conducted and the quality changes during storage were monitored periodically. There were no significant variations in the pH and TVBN values (P>O.05). The moisture and TBARS values showed a statistically significant increase. A decreasing trend was observed in the aerobic plate counts. The sensory quality parameters like odour, texture, taste and overall acceptability, did not decrease significantly. The product was acceptable throughout the storage period.ThesisItem Open Access Postharvest management practices in papaya (carica papaya L) for improving shelf life(Department of Processing Technology, College of Agriculture,Vellayani, 2014) Jayasheela, D S; KAU; Sreekala, G SThe present investigation entitled “postharvest management practices in papaya (carica papaya L) for improving shelf life” was conducted at department of processing technology, College of Agriculture, Vellayani to determine the stage of harvest maturity of papaya for local and distant market and to standardize postharvest practices for improved shelf life with minimum nutritional loss. The study was carried out in three different continuous experiments. For local market, papaya fruits harvested at ¼ yellow (144.37 DFFB – Days From Full Bloom) and ½ yellow (146.12 DFFB) stages revealed ¼ maturity as the best stage of harvest due to increased shelf life. For distant market, the fruits were harvested at one stripe yellow (142.00 DFFB) and fully mature green (139.38 DFFB) and fruits harvested at fully mature green stage had more shelf life and hence selected as best stage of harvest for distant market. Investigation on the efficacy of different sanitizing agents on surface decontamination revealed that papaya fruits harvested at ¼ yellow for local market and fully mature green fruits for distant market, washed and treated with hot water at 50% C for 20 minutes and warm sodium hypochloride at 150 ppm was effective in reducing bacterial and fungal population. The effect of waxing and ethylene absorbent was studied on papaya fruits harvested for local and distant markets, sanitized with the two best sanitising agents. For local market, fruits harvested at ¼ maturity and sanitised with hot water at 500 C for 20 minutes followed by cooling, waxing and packing with ethylene absorbent (KMnO4 – Potassium permanganate) 8.0/kg fruit as sachet in corrugated fibre board boxes recorded highest shelf life (11.00 days), lowest physiological loss in weight (1.84 per cent ), lowest loss in membrane integrity (58.18 percent leakage), lowest respiration rate (30.33 mg CO2 /kg/hr), highest total soluble solids (12.660 Brix), least microbial population and less mechanical damage. For distant market, fruits harvested at fully mature green stage sanitised with hot water at 500C for 20 minutes followed by cooling , waxing and packed in corrugated fibre board boxes with ethylene absorbent in sachet (KMnO4 8.0g/kg fruit) improved the shelf life (12.33 days) of fruits and showed lowest physiological loss in weight (2.08 per cent), lowest loss in membrane integrity (57.82 percent leakage), lowest respiration rate (35.00 mgCO2/kg/hr) higher total soluble solids (11.330 Brix), microbial population and less mechanical damage. Further studies are required for the refinement of the technology for reducing postharvest losses in papaya fruits for transport to distant market.ThesisItem Open Access Standardisation of techniques for cashew apple wine production and development of wine based products(Department of Processing Technology, College of Horticulture,Vellanikkara, 2001) Maria Glenda Rose, Carvalho; KAU; Raju, V KThe present study on the 'Standardization of techniques for cashew apple wine production and development of wine based products' was conducted in the Department of Processing Technology, College of Horticulture, Vellanikkara during 1999-2001. The evaluation of the efficiency of three strains of wine yeast in the preparation of cashew apple wine revealed that strain MICC 180 was superior to the other strains. It produced wine of high alcohol content and low acidity. Jaggery proved to be a better ameliorant than cane sugar in case of all three strains, as the musts resulted in wines of high alcohol and high TSS and total sugar content. Gelatin (1%) was found to be superior to the other clarifying agents, viz., PVP, pectin and rice gruel, as it produced wine of good quality with regard to all the sensory attributes. Rice gruel and PVP (0.4%) also served as good clarifying agents, but due the high cost of PVP, its use may not be economical. The cost of gelatin being considerably low and rice gruel, available in all house-holds of Kerala in plenty, these two could be used for clarification of cashew apple juice to produce good quality wine. The varietal evaluation of cashew apples for wine making revealed that the varieties, Madakkathara-l and Dhana were superior to the other varieties studied. Wine from Madakkathara-I had high alcohol content, good flavour and overall acceptability, while that from Dhana recorded low astringency and possessed a favourable sugar-acid blend. Wines kept for a storage period of six months showed a general improvement in its quality and acceptability over the fresh wines. Plain as well as coloured glass bottles and steel containers were found to be superior to pet jars and china clay jar, for storage of wines. Bamboo containers and clay pots, due to their highly porous nature were not suited for wine storage. Storage of wines in dark, rather than open or refrigerated condition was found superior in terms of quality and acceptablity. Cashew apple wine blended with wines from that of grape, banana and pineapple was found to result in products of better acceptability. Similarly, cashew apple wine mixed with fresh fruit juices like those of orange, pineapple, tomato, grape and cashew apple as well as tender coconut water produced wine coolers of high consumer acceptance. Hence, preparation of these two products from cashew apple wine can be recommended to increase the consumption of the wine. Besides, wine coolers due to its constituents also possess several nutritional as well as medicinal properties and can be popularised as a health drink. These wine based products, viz., blended, wines and wine coolers can bring additional income to farmers through utilization of the otherwise wasted cashew apple.ThesisItem Open Access Post-Harvest handling in Musa (AAB Group) Nendran(Department of Processing Technology, College of Agriculture,Vellayani, 2001) Rani Suseel, KAU; Philipose JoshuaThesisItem Open Access Evaluation of postharvest quality attributes of cabbage and cauliflower grown in plains and higher altitude(Department of Processing Technology,College of Horticulture,Vellanikkara, 2011) Elavarasan, K A; KAU; Pushpalatha, P BThe studies on “Evaluation of postharvest quality attributes of cabbage and cauliflower grown in plains and higher altitude” was carried out in the Department of Processing Technology, College of Horticulture, Vellanikkara during 2009 - 2011. The study was undertaken with the objective of evaluating the postharvest quality attributes and shelf life of cabbage and cauliflower grown in plains and higher altitude. The study was conducted at ARS, Mannuthy (plains) and Orange and Vegetable farm, Nelliyampathy (hill station). Four genotypes each in cabbage (NS183, NS160, NS 35 and Tropical Sun Plus) and cauliflower (NS 60 N, NS133, Pusa Meghna and Basant) were evaluated both in plains and higher altitude. Significant differences were observed in yield of cabbage which ranged from 22.6 – 29.3 kg /16m2 in hills and 1.27 – 22.06 kg /16m2 in plains. Among the cabbage genotypes, NS 183 was found to be the best for hilly region in earliness, yield and yield attributes. The cabbage genotype Tropical Sun Plus exhibited better performance in plains in terms of high head yield (22.06 Kg /162m), head weight (729.6 g) and head height (11.1 cm). Harvest maturity was delayed by 39 – 45 days in the plains as compared to higher altitudes. The cauliflower genotypes NS 60N took lesser days to attain harvest maturity in hills (83.88 days) and Pusa Meghna in the plains (128.16 days). Significant variation was observed in curd yield of cauliflower which ranged from 21 – 26.4 kg /16 m2 in hills and 0.78 – 1.43 kg /16 m2 in plains. NS 133 was found to be the best among the cauliflower genotypes in high altitude region as it recorded high curd yield (26.4 Kg /162m), curd weight (800g), curd height (13.93 cm), curd solidity, early maturity and better adaptability. Cauliflower genotypes NS 60 N, NS133, Pusa Meghna and Basant produced firm and uniform curds in hilly region, but in plains, curds were thicker and non uniform. In the case of cabbage, no significant difference was noticed in terms of head solidity for both the regions. The cabbage and cauliflower genotypes which exhibited superior performance in hills and plains were selected for further sensory, biochemical and storage studies. The cabbage genotype Tropical Sun Plus recorded superior organoleptic qualities (colour, taste, flavour, texture and overall acceptability) when grown in plains than hilly region. However in the case of genotype NS 183, the differences in sensory qualities between produce from hills and plains were not significant. The biochemical constituents (moisture, acidity, ascorbic acid, protein and minerals) of the best performing genotypes identified from hills and plains both in cabbage and cauliflower were analysed. The cabbage genotype NS 183 recorded comparatively higher values for biochemical constituents like acidity (0.144%), ascorbic acid (51.8 mg/100g), protein (0.73 g/100g), phosphorus (26 mg/100g) and potassium (200 mg/100g). Significant variation was noticed in biochemical constituents between the cauliflower genotypes and higher values were recorded in NS 133 for acidity (0.119%), ascorbic acid (38.85 mg/100g), protein (0.89 g/100g) and potassium (320 mg/100g). The whole cabbage and cauliflower were wrapped with cling film and stored under three different temperature regimes (0 to -1oC, 4 to 6oC and ambient condition). Longest shelf life in cabbage genotypes Tropical Sun Plus (21 days) and cauliflower genotype NS 60N (22.5 days) was obtained in cling film pack stored at 0 to -1o C. PLW% was highest and shelf life the shortest under ambient condition in unpackaged produce of cabbage and cauliflower. The influence of packaging material (high density polyethylene, semi rigid metallised aluminum tray over wrapped with cling film and polypropylene) and storage conditions (0 to -1oC, 4 to 6oC and ambient condition) on minimally processed produce of cabbage and cauliflower were evaluated. The shelf life was significantly extended in HDPE packaged produce stored at 0 to -1oC in cabbage genotype Tropical Sun Plus (20.75 days) and cauliflower genotype NS 60N (22.5 days).ThesisItem Open Access Development of Neera Powder using spray drying process(Department of Processing and Food Engineering, KCAET,Tavanur, 2019) Anjali, A V; KAU; Santhi Mary, MathewThe Coconut Palm (Cocos nucifera) is one of the most important crops grown in humid tropics, cultivated for its multiple utilities, belongs to Arecaceae family. Since most of the components of coconut palm is getting transformed to useful products, it is referred to as “Tree of life”. Neera is a delicious health drink collected from the immature unopened inflorescence of coconut palm. It is a nector like liquid having slightly alkaline pH and translucent in color. Neera is a rich source of natural sugars, minerals and vitamins and it contains substantial amounts of iron, phosphorus and ascorbic acid. The major difficulty associated with neera production is its natural fermentation. The product undergoes fermentation within 2-3 hours under ambient temperature. Thus the shelf life of the sap is identified as a major issue in the long distance transport of neera. The only solution is the development of neera powder by spray drying technology, so that it will arrest the fermentation by reducing the available water. This study mainly concentrated on development of a process protocol for spray dried neera powder, standardization of the spray drying parameters and quality analysis of neera powder. The neera used in the study was collected from two different sources, CPCRI (Kalparasa) and KAU (Keramrutham). The optimum parameters obtained for Kalparasa powder was 3.53% MD+0.353% GA as feed material combination, an inlet air temperature of 168ºC and 4.25 rpm feed flow rate. Whereas for the Keramrutham powder the obtained optimum condition is 7.58% MD+0.758% GA as feed material combination and 171.89ºC inlet air temperature with 4.82 rpm feed flow rate. The blower speed of 1200 rpm and air pressure 2kg/cm2 were kept constant for developing the products. The physico chemical characteristics such as pH, TSS, Colour, moisture content, and reconstitution properties were determined. The optimally produced products were packed, stored in retort pouches and the quality characteristics such as pH, moisture content, vitamine C, antioxidant activity and phenolic content were also analysed up to 5 months. Both powders showed good acceptance in the sensory evaluation. The cost analysis of the product was done and cost of one kilogram was estimated as Rs 2168.6/-.ThesisItem Open Access Develpment and evaluation of protein enriched RTE extruded food products(Department of Processing and Food Engineering, KCAET, Tavanur, 2019) Athira, K; KAU; Rajesh, G KMalnutrition causes major health problems due to qualitative and quantitative insufficiency of dietary protein and calories intake. Protein energy malnutrition is a serious threat especially in children in developing countries. Fortification or combination of two or more food ingredients can make a solution for this nutritional insufficiency to a certain extend. Food products with improved nutritional profile can be produced by blending legumes. Ready to eat food products are plays a major role in modern consumer’s diets. Extrusion cooking is a novel technology adopted by food industries as it is a rapid, continuous and cost-effective process. Therefore, an investigation has been taken up to develop a protein enriched ready to eat food products from rice, ragi, Bengal gram, ground nut and soybean using extrusion cooking. The feed composition selected for the extrusion were 60% rice, 10% ragi, 10% Bengal gram, 10% soybean and 10% groundnut flour and the physico chemical analysis of the feed mix was conducted and recorded. The process variables used in the study were temperature (120,130 and 140°C), moisture content (12, 14 and 16%) and screw speed (300, 350 and 400 rpm). The optimisation of process parameters was analysed using RSM based on the quality characteristics of the extrudates. The optimum operating conditions of extrusion process namely, barrel temperature, moisture content and screw speed was found to be 140°C, 12.20% and 383.96 (384) rpm respectively. The storage studies of optimally produced extrudates were conducted by using different packaging materials (LDPE and laminated aluminum) and packaging technologies (Active and passive MAP). The extrudates packed in laminated aluminum with active MAP had good overall acceptability after three months of storage and they were microbiologically safe. The total production cost of 1kg of extruded RTE product was found to be Rs. 113.29/-.