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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: Gayathri Devi, V × Author: KAU × Start date: 2013 ×
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    ThesisItemOpen Access
    Quality analysis and development of RTE and RTC products from ivy gourd (Coccinia indica L.)
    (Department of Community Science, College of Agriculture, Vellayani, 2017) Gayathri Devi, V; KAU; Rari John, K
    The study entitled “Quality analysis and development of RTE and RTC products from Ivy gourd (Coccinia indica L.),was conducted at the Department of Community Science, College of Agriculture, Vellayani during 2015-2017 with the objective to ascertain the nutrients and antioxidants in Coccinia indica L. The study also envisaged to standardise RTE and RTC products from ivy gourd and to evaluate their quality. The present study aimed to provide information regarding nutrients and antioxidants in ivy gourd so that this locally available vegetable could be promoted for ensuring health, nutrition and security. Besides, development of RTE and RTC products from ivy gourd would enhance the consumption of this valuable vegetable in the daily diet. Fresh tender Ivy gourd was selected based on the characteristics of fruit colour and appearance. Quality analysis such as chemical and nutrient composition, antioxidant activities and glycemic index were ascertained. The result of chemical and nutrient analysis of fresh sample revealed that it contained protein 2.13g, total minerals 0.51g, fiber 1.98 per cent, carbohydrates 3.79g, calcium 45.25mg, iron 0.9mg, β-carotein 145μg vitamin C 14.55mg, sodium 1.83mg and potassium 2.10mg. The total antioxidant activity of ivy gourd was evaluated. The total antioxidant activity of ivy gourd was found in water 61.2μg/ml, petroleum ether 58.01 μg/ml and in methanol 59.53 μg/ml. The polyphenol content was 2.85mg and Tannin was 10.7mg. Evaluations of loss of nutrients due to blanching, boiling and drying methods were ascertained using standard analytical procedures. Dried ivy gourd revealed highest nutrient content than other processing methods. Boiled ivy gourd showed maximum nutrient loss. Two popular ivy gourd based dishes of Kerala namely, Salad and Olath mix were identified for standardization of RTE and RTC products. The preliminary processing methods for salad were standardized with respect to dimensions of slices, pre-treatment media and different combinations of salad dressings. In the case of ivy gourd based dehydrated product, different pre- treatment methods for dehydration of ivy gourd were analysed. The best pre- treatment was evaluated based on drying time, dehydration ratio and moisture loss. D3 (pre-treatment3) was selected as the best pre-treatment media which was formulated by drying after blanching and treating with 0.2% KMS. The processing methods of RTC products were standardized with respect to size and thickness of slices pre treatment media and immersion time. The adjuncts in the mixes in various proportions were formulated and dehydrated at 55°C till crisp. These formulations were cooked and evaluated for sensory quality. Cooking methods were optimised with respect to reconstitution time, cooking procedures, cooking time and additional ingredients to be added while cooking. For standardization of the RTE and RTC products the best combinations were selected by a panel of comprising 10 members. Parameters like colour appearance flavour texture taste and overall acceptability were evaluated. In the case of RTE product, the best combination identified was T6 which comprised of salad dressings with mayonnaise. In the case of RTC olath mix T1was selected as the best combination which contained crushed read chilly, onion, garlic turmeric powder and curry leaves (their ratio being 100: 2:10:5:1:5:5). The physical properties of RTC product were analysed, moisture content the product were found to be 5.3, yield ratio for the product were 38.56, bulk density of RTC mix found to be 0.18 and dehydration ratio was 0.54. Water absorption index was found to be 15.88/100g. In order to realize the economic feasibility of the developed RTC mix the cost was calculated by taking individual cost of the ingredients used with 10 percent over head. The cost of 1kg packets of RTC mix was 350 Rs / 1kg. The consumer acceptability of RTE and RTC product were evaluated using hedonic scale in 50 consumers. High consumer acceptability score was obtained for RTC Olath mix. The standardized products was evaluated its shelf life after packed in laminated pouches and stored in ambient conditions for 3 months. Microbial evaluation of stored products showed the growth of fungi and bacterial colonies were seen in the second month of storage. The developed RTC (Olath mix) had good shelf life and sensory parameters hence it is suitable for off season consumption. RTE (Ivy gourd salad) was also accepted well among consumers.