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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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Author: Chandraprabha, S × Type: Thesis × Thesis Type: M.Sc ×
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    ThesisItemOpen Access
    Standardisation and qualilty evaluation of millet based designer vermicelli
    (Department of communityscience, college of Horticulture, Vellanikkara, 2017) Chandraprabha, S; KAU; Sharon, C L
    Barnyard millet is a minor millet which consist of fair amount of highly digestible protein coupled with low amount of slowly digestible carbohydrate. It is also rich in dietary fibre, iron, phytochemicals and antioxidants. Due to this, barnyard millet may be considered as a functional food. Functional foods provide an additional physiological benefit beyond their basic nutrition. Functional ingredients (fenugreek seed, garden cress seed, Brahmi leaves and Ekanayakam root barks) can be incorporated to various food products to improve their sensory, nutritional and health quality. They can be utilised to develop convenient products like vermicelli, which carry nutraceutical properties. Hence, the present study entitled "Standardisation and quality evaluation of millet based designer vermicelli" was undertaken to develop functional/designer vermicelli and to evaluate its quality aspects. The study also aims to develop acceptable instant uppuma mix with the standardised vermicelli. Fenugreek seed, garden cress seed and Ekanayakam based vermicelli and uppuma were prepared in different combination. Among this, 40% germinated bamyard millet flour incorporated to 58% whole wheat flour and 2% functional ingredient was highly acceptable with a mean organoleptic scores of 7.77 and 7.88 (fenugreek seed), 7.88 and 8.31 (garden cress seed), 7.75 and 7.73 {Ekanayakam) respectively. Brahmi based vermicelli and uppuma formulated with 40% germinated bamyard millet, 59.5% whole wheat flour and 0.5% Brahmi was highly acceptable with an overall acceptability of 8.02 and 8.22 respectively. The best selected bamyard based vermicelli with each functional ingredient along with control was packed in polyethylene pouches of 250 gauge and kept in ambient condition for a period of four months. The moisture and TSS of the selected vermicelli varied from 7.70 to 7.80% and 2.4^* to 3.6° brix, which increased on storage. The selected bamyard millet vermicelli were observed to have a carbohydrate content of 50.47 to 53.25 g 100 g ', protein of 7.96 to 9.34 g 100 g"', fat of 1.91 to 2.16 g 100 g"', energy of 256.93 to 272.17 Kcal 100 g ', fibre of 3.45 to 4.62g 100 g"' and starch of 58.50 to 67.52% initially which decreased on storage. Initially reducing and total sugar content varied from 0.95 to 2.03% and 1.38 to 2.47% which increased to a range of 1.10 to 2.25% and 1.56 to 2.73% respectively on storage. The minerals like calcium, iron, magnesium, zinc and sodium, initially were highest in garden cress seed based barnyard vermicelli of 73.52 mg 100 g"', 15.80 mg 100 g \ 108.30 mg 100 g ', 5.04 mg 100 g ' and 13.40 mg 100 g"' respectively. The potassium content was shown to be highest in fenugreek based barnyard vermicelli of 254.62 mg 100 g"'. There was a gradual decrease in the mineral content on storage. In vitro starch and protein digestibility of barnyard millet based vermicelli initially varied from 42.19 to 48.46% and 77.83 to 83.16% which decreased on storage. Among the selected vermicelli, the highest in vitro availability of calcium (70.81%), iron (64.08%), magnesium (72.20%) and zinc (56.94%) was found in garden cress seed incorporated vermicelli whereas potassium (63.65%) and phosphorus (67.09%) availability was found to be highest in fenugreek based vermicelli throughout the storage period. The barnyard millet based vermicelli was found to have a high antioxidant activity (23.28 to 27.18%) and lower glycemic index (48.25 to 57.51). Microbial enumeration of the selected vermicelli was done and found to be within the permissible limits throughout the storage. The mean score for sensory qualities of selected barnyard millet based vermicelli and uppuma were highest in fenugreek incorporated vermicelli. Initially, the mean score for overall acceptability of barnyard millet based vermicelli and uppuma varied from 7.76 to 8.04 and 7.73 to 8.22 which were lower than the control. The products were shelf stable without any deterioration upto four months of storage, in polyethylene pouches (250 gauge). Instant uppuma mixes were standardised using 5g spice mix, 5g toasted mustard and 2g toasted curry leaves in different volume of water (200 to 400ml). The cooking time of instant uppuma mix increases as the volume of water increases. The overall acceptability of barnyard millet based instant uppuma incorporated with fenugreek seed, garden cress seed and Brahmi standardised with 300ml of water was highly acceptable with a mean score of 7.82, 7.78 and 7.89 respectively, whereas Ekanayakam incorporated barnyard millet based instant uppuma prepared with lOOg vermicelli in 250ml of water had a highest mean score of 7.62. The development of barnyard millet vermicelli with functional ingredients will help to improve human health. Hence, there is immense scope for the development of various designer foods from barnyard millet.
  • Thumbnail Image
    ThesisItemOpen Access
    Standardisation and quality evaluation of millet based designer vermicelli
    (Department of communityscience, college of Horticulture, Vellanikkara, 2017) Chandraprabha, S; KAU; Sharon, C L