Syamakumari, SManjusha, P MKAU2019-06-282019-06-282010http://krishikosh.egranth.ac.in/handle/1/5810110439PGThe study entitled ‘Feasibility of Utilizing Indian Almond (Terminalia catappa L.) for value addition’ was conducted at College of Agriculture, Vellayani. The major objective of the study was to assess the quality characteristics of Indian almond kernel and to find out the feasibility of utilizing the kernel for product development. The Indian almond (IA) required for the study were collected from the college campus Vellayani. Physical characteristics like length, breadth, weight and volume of fruits and kernels were measured. The average length, breadth, weight and volume of fruits were found to be 5.52 cm, 3.55 cm, 5.90 g and 5.05 ml respectively. In the case of kernels it is 2.62 cm, 1.40 cm, 0.54 g and 0.22 ml respectively. Results of chemical composition of Indian almond kernels show that Indian almond kernels are rich in protein and fat. The kernels also contain considerable amount of minerals calcium and iron i.e., 320 mg of calcium, 4.00 mg of iron, 45.00g Carbohydrate and 500.00 kcal of Energy. The sensory qualities of fresh and processed Indian almond kernels assessed and oven dried kernels have secured the highest score. IA kernels were primarily processed in to flour. The quality of the flour prepared was assessed. The acceptability scores of both kernels and flour seemed to diminish with storage. In the case of kernel flour, difference could be noted in the moisture and peroxide value after storage at ambient condition. Even though no difference was seen in the case of peroxide value of the flour when kept under refrigeration, difference could be observed in the case of moisture content. The incidence of insect attack was not observed in the kernel and flour stored for a period of one month. Feasibility of incorporating the developed Indian almond flour into conventional ready to serve preparations like soup, a drink -milk shake, a sweet – maladu (roasted), a snack – pakkavada (fried), confectionary - cake and biscuit (baked) and a curry (boiled) were tried out. Results of the organoleptic evaluation of the products show that the prepared products were very much acceptable. Six combinations of health mix were first formulated incorporating IA flour as the base. From among the six combinations two most acceptable mixes selected using organoleptic evaluation, chemical score and by computing the nutritive value. Other ingredients used for the formation of health mix include soya, Ragi, Banana powder, amaranth and milk powder. The ingredients were selected based on ‘Food square’ and the food group ‘Basic four’. Nutritional qualities of the selected two health mixes were compared with the nutritive value of the other health foods available in the market. The results show that the nutritive values of the IA based health mixes are comparable with other health foods available in the market in nutrient composition and taste. Using the selected two health mixes different methods of preparing health drinks were tried out. The most acceptable method of preparation of health drink was boiling and that was selected for the final preparation of health beverage. As part of the study two simple easy to handle tools were developed. Effectiveness of the developed tools were determined by checking the kernel recovery in unit time using each tool. Results of the study show that 62-65 kernels can be recovered in one hour using the tools. The results proved that the kernels nutritionally very rich, is delicious and has good keeping quality. The most feasible method of extraction of the kernel without breaking was standardized and two tools were finalized to help in the extraction of kernels and to reduce the labour. Assessment of the quality characteristics of the products revealed that they were highly acceptable, nutritionally rich and economically feasible.ennullThesis