Browsing by Author "Pushpalatha, P B"

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Chakka vaividyamarnna ulppannangal
(Kerala Agricultural University, 2012) Pushpalatha, P B; Narayanankutty, C; Sheela, K B
Characterization of pectin extracted from different fruit wastes
(Kerala Agricultural University, Vellanikara, 2002) Apsara, Madhav; Pushpalatha, P B
Evaluation and value addition of watery rose apple (Syzygium (Burm) Alston) and Malay apple (Syzygium malaccense )L) Mernil and Perry)
(Department of Processing Technology, College of Horticulture, Vellanikkara, 2008) Anu Mary Markose; Pushpalatha, P B
Evaluation of banana (Musa spp.) cultivars for dietary fibre
(Department of Post Harvest Technology, College of Agriculture, Vellanikkara, 2022) Anjali, C; Pushpalatha, P B
Banana is grown under a wide range of environment in the tropical and subtropical regions of the world. Since the plant as a whole is useful for its fruits, peel, fibre, rhizome, male bud and pseudostem, it is also called as ‘Kalpatharu’. After harvesting bunches, the biomass left out are reported to be rich source of dietary fibre. Nowadays, the development and use of functional ingredients is widely exploited in the food industry, principally those with high dietary fibre levels. Dietary fibres are plant derived complex carbohydrates, which have immense health beneficial effects. These plant parts, which are rich in dietary fibre could be used as a potential source of dietary fibre in food products. In this context, the present study was carried out in the Department of Post-Harvest Technology, College of Agriculture, Vellanikkara and Banana Research Station, Kannara, with the objective to evaluate the quantity and quality of dietary fibre from various parts of banana cultivars and to utilize the dietary fibre enriched powder for product development. The cultivars, belonging to different genomes (Grand Naine (AAA), Kunnan (AB), Nedunendran (AAB) and Pisang Lilin (AA)) were planted in the field of Banana Research Station, Kannara. The plant parts such as male bud, peel, inner core of pseudostem and rhizome were collected and estimation of biomass and dietary fibre yield were carried out. The rhizome of cultivar Kunnan recorded the highest biomass content (6955.56 g) and male bud of Pisang Lilin recorded the lowest (190.68 g). Among different cultivars, the Kunnan recorded the highest biomass content (3989.25 g), which was on par with the Grand Naine (3920.64 g) and Pisang Lilin recorded the lowest biomass content (1400.61 g). When plant parts are taken separately irrespective of the cultivars, the rhizome recorded the highest biomass content (5031.94 g) and male bud recorded the lowest (421.79 g). The dietary fibre content was recorded as highest in the rhizome of Pisang Lilin (72.10 %) and lowest in the inner core of pseudostem of Grand Naine (22.96 %). With respect to each cultivar, highest dietary fibre content was recorded in the rhizome of Pisang Lilin (72.10 %) and male buds of Kunnan (54.24 %), Nedunendran (42.43 %) and Grand Naine (38.82 %), followed by the rhizomes of Kunnan (50.83 %) and Grand Naine (37.19 %). These plant parts were powdered and the quality evaluation of dietary fibre for antioxidant activity, total phenols, lignin, cellulose, carbohydrate, swelling power and solubility was done. The male bud powder of Kunnan recorded the lowest phenol content (0.63 mg/g) and rhizome powder of Pisang Lilin recorded the highest phenol content (3.64 mg/g). The highest lignin content (17.05 %) and solubility (15.30 %) was recorded in the male bud powder of Kunnan. The cellulose content (22.50 %) as well as antioxidant activity (0.18 μg/ml) was recorded as highest in the rhizome powder of Grand Naine whereas, the carbohydrate (20.35 g/100g) content was highest in the male bud powder of Grand Naine. The swelling power was highest in the rhizome powder of Kunnan (5.03). As the male bud powder of Kunnan recorded the highest values for most of the quality attributes, it was selected for the product development. Thus, cookies were prepared by incorporating the male bud powder of Kunnan at different concentrations (10 %, 20 %, 30 %, 40 % and 50 %) to the banana flour. The cookies under control were prepared using 100 % banana flour. The cookies were evaluated for their biochemical and sensory attributes. The biochemical parameters such as protein, total minerals, calcium, potassium, dietary fibre and fat content increased with the level of incorporation of male bud powder of Kunnan and were highest for the cookies incorporated with 50 % Kunnan male bud powder. The carbohydrate, starch, total sugars and energy value decreased with the level of incorporation of Kunnan male bud powder, and were highest for the cookies under control. The sensory evaluation of the cookies was carried out using 9-point hedonic scale. The cookies incorporated with 10 % male bud powder of Kunnan adjudged as the best with respect to different sensory attributes analyzed, resulting in better overall acceptability. Hence, the cookies with 10 % incorporation of Kunnan bud powder was selected as the best treatment. The male bud powder of ‘Kunnan’ was proved to be the best among the different parts of cultivars studied, with respect to the quality attributes of dietary fibre such as phenol content, lignin content and solubility as well as for acceptability. Hence, there exist immense scope for Kunnan bud powder in the area of production of dietary fibre enriched products.
Evaluation of banana (Musa spp.) cultivars for dietary fibre
(Department of Post Harvest Technology, College of Agriculture, Vellanikkara, 2022) Anjali, C; Pushpalatha, P B
Banana is grown under a wide range of environment in the tropical and subtropical regions of the world. Since the plant as a whole is useful for its fruits, peel, fibre, rhizome, male bud and pseudostem, it is also called as ‘Kalpatharu’. After harvesting bunches, the biomass left out are reported to be rich source of dietary fibre. Nowadays, the development and use of functional ingredients is widely exploited in the food industry, principally those with high dietary fibre levels. Dietary fibres are plant derived complex carbohydrates, which have immense health beneficial effects. These plant parts, which are rich in dietary fibre could be used as a potential source of dietary fibre in food products. In this context, the present study was carried out in the Department of Post-Harvest Technology, College of Agriculture, Vellanikkara and Banana Research Station, Kannara, with the objective to evaluate the quantity and quality of dietary fibre from various parts of banana cultivars and to utilize the dietary fibre enriched powder for product development. The cultivars, belonging to different genomes (Grand Naine (AAA), Kunnan (AB), Nedunendran (AAB) and Pisang Lilin (AA)) were planted in the field of Banana Research Station, Kannara. The plant parts such as male bud, peel, inner core of pseudostem and rhizome were collected and estimation of biomass and dietary fibre yield were carried out. The rhizome of cultivar Kunnan recorded the highest biomass content (6955.56 g) and male bud of Pisang Lilin recorded the lowest (190.68 g). Among different cultivars, the Kunnan recorded the highest biomass content (3989.25 g), which was on par with the Grand Naine (3920.64 g) and Pisang Lilin recorded the lowest biomass content (1400.61 g). When plant parts are taken separately irrespective of the cultivars, the rhizome recorded the highest biomass content (5031.94 g) and male bud recorded the lowest (421.79 g). The dietary fibre content was recorded as highest in the rhizome of Pisang Lilin (72.10 %) and lowest in the inner core of pseudostem of Grand Naine (22.96 %). With respect to each cultivar, highest dietary fibre content was recorded in the rhizome of Pisang Lilin (72.10 %) and male buds of Kunnan (54.24 %), Nedunendran (42.43 %) and Grand Naine (38.82 %), followed by the rhizomes of Kunnan (50.83 %) and Grand Naine (37.19 %). These plant parts were powdered and the quality evaluation of dietary fibre for antioxidant activity, total phenols, lignin, cellulose, carbohydrate, swelling power and solubility was done. The male bud powder of Kunnan recorded the lowest phenol content (0.63 mg/g) and rhizome powder of Pisang Lilin recorded the highest phenol content (3.64 mg/g). The highest lignin content (17.05 %) and solubility (15.30 %) was recorded in the male bud powder of Kunnan. The cellulose content (22.50 %) as well as antioxidant activity (0.18 μg/ml) was recorded as highest in the rhizome powder of Grand Naine whereas, the carbohydrate (20.35 g/100g) content was highest in the male bud powder of Grand Naine. The swelling power was highest in the rhizome powder of Kunnan (5.03). As the male bud powder of Kunnan recorded the highest values for most of the quality attributes, it was selected for the product development. Thus, cookies were prepared by incorporating the male bud powder of Kunnan at different concentrations (10 %, 20 %, 30 %, 40 % and 50 %) to the banana flour. The cookies under control were prepared using 100 % banana flour. The cookies were evaluated for their biochemical and sensory attributes. The biochemical parameters such as protein, total minerals, calcium, potassium, dietary fibre and fat content increased with the level of incorporation of male bud powder of Kunnan and were highest for the cookies incorporated with 50 % Kunnan male bud powder. The carbohydrate, starch, total sugars and energy value decreased with the level of incorporation of Kunnan male bud powder, and were highest for the cookies under control. The sensory evaluation of the cookies was carried out using 9-point hedonic scale. The cookies incorporated with 10 % male bud powder of Kunnan adjudged as the best with respect to different sensory attributes analyzed, resulting in better overall acceptability. Hence, the cookies with 10 % incorporation of Kunnan bud powder was selected as the best treatment. The male bud powder of ‘Kunnan’ was proved to be the best among the different parts of cultivars studied, with respect to the quality attributes of dietary fibre such as phenol content, lignin content and solubility as well as for acceptability. Hence, there exist immense scope for Kunnan bud powder in the area of production of dietary fibre enriched products.
Evaluation of banana cultivars for sheath fibre yield and quality
(Department of Fruit Science, College of Agriculture, Vellanikkara, 2021) Asish Benny; Pushpalatha, P B
The research work “Evaluation of banana cultivars for sheath fibre yield and quality” was carried out in the Department of Fruit Science, College of Agriculture, Vellanikkara during the academic year 2019-2021. As part of this experiment, biomass produced by different banana cultivars and their fibre yield were recorded. The fibre obtained from different cultivars were analysed for their physical and biochemical characters. Significant variation was observed among the cultivars belonging to different genomic groups with regard to biomass production. The highest values for whole plant weight (45.20 kg), pseudostem weight (30.19 kg) and leaf weight (6.42 kg) were recorded in Elavazha, whereas the highest rhizome weight was recorded in Karpooravally (10.63 kg). Maximum plant biomass production was noticed in cultivars with BB genome (42.24 kg) and least in cultivars with AA genome (12.08 kg). In general, cultivars with ‘B’ genome were found to produce higher biomass than cultivars with ‘A’ genome. The number of fibre extractable sheaths were found to vary (10-16) among the different cultivars. The maximum number of fibre extractable sheaths was recorded in cultivars Kunnan, Njalipoovan, Mysore Poovan and Monthan (16 each) followed by Elavazha and Grand Naine (15 each). The percentage of fibre extractable pseudostem among the different cultivars was found to be in the range of 41.52% (Kunnan) to 76.18% (Grand Naine). Sheath weight was found to be correlated with the weight of leaves, pseudostem, rhizome and whole plant and the average sheath weight was highest in Karpooravally (1083.57 g) and Elavazha (1072.89 g) followed by Attikol (1026.43 g). It was observed that, sheath weight was higher in the middle layers and showed a trend reducing towards outer and inner layers in all banana cultivars except for Chenkadali in which sheath weight of the outer layers were also higher. Among the methods of extraction, mechanical extraction was found to be better compared to manual method with respect to fibre yield. Fibre yield was directly correlated with sheath weight in each cultivar and as in the case of sheath weight, fibre yield was also found to be higher from middle sheath layers than that from outer and inner sheath layers. In cultivar Chenkadali, higher fibre yield was recorded from both outer sheaths and middle sheaths. Apart from such exception, the superiority of ‘B’ genome with respect to fibre yield was unravelled through higher yield and higher recovery percentage in Elavazha and Attikol. Fibre yield from the whole plant was comparatively high in Elavazha (157.38 g) followed by Chenkadali (146.97 g). Physical characters of banana fibres such as tex and diameter did not vary with respect to the method of extraction. However, variation was there among cultivars and also depending upon the position of sheath layer in pseudostem. Tex of fibre from different cultivars ranged from 5.50 to 21.70, whereas diameter ranged from 0.06 mm to 0.18 mm. Tex and diameter of the fibre were found to be positively correlated. With regard to TSS content of pseudostem juice, it was found to be very less in all the cultivars, with a comparatively higher value in Elavazha (1.37ºBrix). The values recorded for pH (5.32 to 6.87) and acidity of pseudostem juice of different cultivars indicated that the juice is slightly acidic in nature. Moisture content in freshly extracted fibre ranged from 49.98% to 77.78% and was found to be high in cultivars belonging to AB and ABB genomic groups. Significant variation was observed among the cultivars with respect to cellulose, lignin, carbohydrates and pectin in dry fibre. The cellulose content in fibre of different cultivars ranged between 43.86% and 68.70%, lignin content ranged between 11.64% and 39.23%, carbohydrate content ranged between 1.05% and 2.76% and pectin content ranged between 1.40% and 3.80%. The cellulose content in fibre was found to be high in cultivars with BB genome and lowest in cultivars with AAA genome. Lignin content was negatively correlated with cellulose content and ‘A’ genome was found to contribute more towards lignin content than ‘B genome. Pectin content was also positively correlated with lignin content. Among sheath layers, cellulose content was higher in fibre from inner sheath layers, whereas lignin and pectin content was higher in the outer sheath layers.
Evaluation of fruit wastes as sources of pectin
(Department of Processing Technology, College of Horticulture, Vellanikkara, 2001) Apsara Madhav; Pushpalatha, P B
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; Pushpalatha, P B
The 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).
Fruit waste utilisation for pectinase production through soild state fermentation
(Department of Processing Technology, College of Horticulture, Vellanikkara, 2003) Venkatesh, M; Pushpalatha, P B
Enzymes are proteinaceous biocatalysts known for their high selectivity and specificity and are active under mild temperature and pressure conditions, which enable their effective use in food processing to modify, alter and enhance quality of food. Among the different enzymes used in fruit and vegetable processing industries, pectinase occupy prime position. The present study "Fruit waste utilisation for pectinase production through solid state fermentation" was taken up for analysing the possibilities of producing pectinase from fruit and vegetable wastes. Isolation, pure culturing and initial screening of microorganisms for their efficiency for pectinase production on media containing pectin resulted in selection of two fungi (Trichoderma harzianum and BSF I) and two bacteria (BBI and Pseudomonas jluorescens). The ideal solid pectin medium for better growth of selected microorganisms was standardised. The efficiency of bacteria to grow on media containing different wastes was found poor, where as the fungi grew fast. The fungus Aspergillus foetidus 115 exhibited maximum growth and production of pectinase on all waste media in solid state fermentation as well as in submerged state fermentation. The activity of this microorganism was high when inoculated on grape waste medium, which was evidenced through banana juice clarification studies. Among Trichoderma harzinum and BSFJ, the formar found to have better efficiency for fermentation of wastes for pectinase production. The ideal fruit waste medium (5g waste, O.75g urea, O.3g ammomum sulphate) and optimum condition for fermentation (temperature 40°C, extraction at eight days after inoculation using extractant distilled water) for ssf of fruit wastes for maximum enzyme production were standardised, through analysing the pectin esterase activity in crude enzyme extract taken from different media.
Jackfruit: value added products
(Kerala Agricultural University, 2009) Pushpalatha, P B; Sheela, K B; Narayanankutty, C; Jaikumaran, U
Morphophysiological analysis of growth and yield in cashew (Anacardium occidentale L.)
(Department of Plantation Crops And Spices,College of Horticulture, Vellanikkara, 2000) Pushpalatha, P B; Nazeem, P A
Optimization of methods for juice extraction and value addition of passion fruit (Passiflora edulis Sims)
(Department of Processing Technology, College of Horticulture Vellanikkara, 2017) Greeshma, K G; Pushpalatha, P B
Process optimisation for production of value added products from Pummelo (Citrus grandis (L) Osbeck)
(Department of Processing Technology, College of Horticulture, Vellanikkara, 2006) Suja G Nair; Pushpalatha, P B
Pummelo (Citrus grandis (L.) Osbeck) is an important member of the citrus genus. The fruit is rich in vitamin C and has many medicinal properties. A major chunk of production of this fruit is being wasted due to the lack of scientific handling and processing technologies. In this context, the present investigation “Process optimisation for production of value added products from Pummelo (Citrus grandis (L.) Osbeck)” was taken up to standardise technologies for processing and value addition of pummelo. The ideal stage for harvesting pummelo fruits in Kerala was found to be seventh month after fruit set. At this stage the fruits attain maximum size with high juice content, TSS and ascorbic acid content. The acidity of the fruits at this stage was low. The fallen fruits at the same stage were found to be inferior in quality. Out of 12 accessions of pummelo analysed for their processing characters, AC. 3 collected from Kottayam and AC. 11 collected from Thrissur were selected out based on their merits with respect to size, juice content, TSS and ascorbic acid content. In general, the accessions collected from Kottayam were superior to those collected from Ernakulam and Thrissur. Similarly the selections from IIHR, Bangalore were superior to those collected from Kerala. The study could bring out an ideal process for easy peeling of pummelo segments. Dipping the segments in 15 per cent brine for 15 minutes and then steaming for 15 minutes was found to be the most effective method. The quality of the juice extracted from the segments after this treatment did not vary much from that of fresh hand extracted juice. Osmo extraction (by mixing the juice vesicles with 30 per cent sugar and incubating for 3 hrs.) was found to be a better method for juice extraction from the peeled segments. The quality of the juice extracted through this method was comparatively better. Crushing in mixie and screw pressing yielded low quality juice. Addition of sucrose at 30 per cent level was found to mask the bitterness in juice. Addition of pectin and pectinase and increasing the pH of the juice did not give valuable results. Blending pummelo juice with orange juice at 70: 30 per cent level was good as this combination was scored to be highly acceptable with respect to colour, taste and overall acceptability. The sweetened juice prepared with this ideally blended juice, adding with 30 per cent sugar gained comparatively good score. The squash prepared with sweetened pummelo juice blended with orange juice at 70: 30 proportion was found to be acceptable. The pummelo based RTS was not found as a good product. The studies done on value addition have shown that it is better to prepare the beverages with pummelo juice blended with orange juice than using pummelo juice alone.
Processing qualities of cashewnut in relation to agroecological and phenological factors
(Department of Processing Technology, College of Horticulture, Vellanikkara, 2001) Divya Raman, S; Pushpalatha, P B
The project entitled 'Processing qualities of cashewnuts in relation to agroecological and phenological factors' was carried out in the-Department of Processing Technology, College of Horticulture, Vellanikkara during 1999-2000. ( The study revealed that the variation in agroecological factors modify the processing qualities of cashew nuts. The nuts from southern region were observed to be much bolder and found to possess high shelling percentage, kernel size and kernel grade compared to nuts from northern and central regions. In terms of biochemical constituents of kernels, the nuts of northern region excel than the nuts of southern and central regions. When the processing characters of the nuts of selected cashew varieties collected from four different locations were compared, the variety Madakkathra-I, was observed to be a stable variety. It's nut characters remained almost same in all the agroecological regions. The nuts of varieties Kanaka and Dhana were better when they were grown is southern region where as for the variety K-22-1, northern region was found better. The physical characters of nuts from Alappuzha and Wyanad regions did not vary significantly from that of the nuts from other regions, where as the biochemical constituents, sugars and proteins were very low in them. The kernels of nuts from Alappuzha region registered comparatively low fat content.. Regarding the influence of phases of harvest on processing qualities, the nuts of early and mid phases can be considered as superior. The nuts of the same variety, collected during these two phases were observed to be bolder and kernels in them recorded comparatively high amounts of carbohydrates and proteins and low fat. Analysis of cashew nuts at different maturity levels revealed that all favourable processing .qualities are assembled only in fully matured nuts and nuts at lower maturity levels are significantly inferior. The nut quality was found to differ with size of nuts. The big and medium sized nuts were found to possess good kernel size with high protein and carbohydrate content compared to nuts of smaller size. So varieties with bolder nut size are to be promoted for cultivation. The time of market arrival was found to have negligible influence on quality of nuts. The pest infected nuts were considerably inferior to the non infected nuts. They had lost all the favourable processing qualities. Apart from visual distorti-ons and malformations of such nuts, the kernels in them were found shrunken and discoloured. The important biochemical constituents carbohydrates and proteins were significantly low in them. A spoiled nut can never be improved by processing.
Quality upgradation of jellies prepared using pectin extracted from fruit wastes
(Kerala Agricultural University, Vellanikara, 2002) Apsara, Madhav; Pushpalatha, P B
Pectin - a polysaccharide present in fruit cell walls - can be extracted from fruit wastes obtained after processing. The pectin thus obtained could be utilized for preparing jelly. Most of the jellies made using pectin from fruit wastes were found to have good quality. Those jellies with defects were given different corrective measures to upgrade their quality.
Standardisation of propagation techniques in Phyllanthus emblica Linn.
(Department of Pomology and Floriculture, College of Horticulture, Vellanikkara, 1986) Pushpalatha, P B; Aravindakshan, M
The studies on propagation techniques in Phyllanthus emblica Linn. were carried out in the Department of Pomology and Floriculture, College of Horticulture, Vellanikkara during the year 1984 to 1985. The studies were carried out on seed as well as vegetative propagation. The present series of studies are the first of its kind done in Kerala on the above lines and have yielded valuable results. The stones did not germinate with any growth regulator treatment tried. The hard ‘shell’ covering the seeds acted as a great barrier for seed germination. The seeds are to be extracted and sown to get germination. GA 250 ppm was found to induce the maximum germination of seeds. The growth characters analysed based on the height of seedlings, girth of seedlings and number of leaves produced also revealed the superiority of GA 250 ppm. The seed germination and seedling survival was always high under mist. The conditions prevailed under the mist i.e. an ambient temperatures of 23 to 270 C, soil temperature 20 to 230 C and high relative humidity 98 per cent was found to be the most congenial condition for both seed germination and seedling survival. The germination and survival was enhanced to the maximum when the effect of GA 250 ppm and mist were combined. The seasonal influence on seed germination was negligible while the seedling survival was highest during rainy season. The experiment on seed storage showed that the viability increased after extraction and attained maximum two months after storage. The viability decreased there after and was lost completely seven months after storage. Cloth was found to be a useful material for storing the seeds. Vegetative propagation through shoot cuttings, root cuttings, intact roots, budding and layering were tried. Shoot cuttings failed to root irrespective of the various chemical treatments and conditions provided for rooting. Similarly root cuttings also did not regenerate. But the sucker production from the intact roots could be accelerated by injuring the roots. Out of the four types of roots viz. 3 cm, 5 cm, 7 cm and 10 cm thick roots, 3 cm thick roots proved to be superior in terms of percentage sprouting, vigour and growth. The survival of the sucker after transplanting was also maximum in 3 cm thick roots. Out of the two methods of budding viz. patch and ‘T’ budding, patch budding was found to be significantly superior in terms of sprouting, survival and subsequent growth. Defoliation prior to budding was found to be beneficial for sprouting and growth of buddings. The experiment on air layering indicated that callus formation was confined to the treatment with IBA especially at lower concentrations. The callus so formed, however, did not differentiate into roots.
Standardisation of technology for value addition of cocoa(theobroma cacao L.)
(Department of Processing Technology,College of Horticulture, Vellanikkara, 2005) Sunilkumar, K; Pushpalatha, P B
Cocoa is the sole source for chocolate and its manufacture continued to be the monopoly of multinational companies. Even though, cocoa is mainly grown in small-holder sector, the growers are forced to sell their produce at a price decided by the multinational companies. The growers are facing acute problem due to ineffective procurement system of the companies and the unrealistic price offered by them. In this context, development of viable technologies for small-scale processing and value addition of cocoa will help a long way to safe guard the interest of farmers (Amma et al., 2004). Hence the present study was taken up with the objectives of standardization of primary and secondary processing of cocoa for small scale unit and the development of an Instant Chocolate Beverage Powder (ICBP) and studying its suitability for preparation of value added products. The primary processing technology for cocoa was standardised in terms of fermentation, drying and storage of cured beans. Pod storage for four days was found to produce quality beans during the major (April- May) as well as minor (Sept- Oct.) harvest seasons of cocoa. The application of pectinase (0.01per cent) enhanced the effectiveness of fermentation as reported by Bhumibhamon and Jinda (1997). The quality analysis of sun dried and oven dried beans revealed the superiority of sun dried beans over the other. The most desirable pH (5.82-5.84) of the beans was achieved in sun dried samples. The effectiveness of fermentation and drying as judged by the cut test (Wood and Lass, 1985) revealed the superiority of selected fermentation and drying treatments. Packaging and storing the beans in jute bag with double lining of polythene was found to retain quality of beans to an acceptable level upto ten months during both the seasons. The secondary processing of cocoa (alkalisation, roasting and grinding) was standardised for small scale units. Alkalising the cured beans with one per cent Sodium carbonate for four hours was found beneficial. The chocolate prepared using alkalised beans was ranked superior with respect to pH and sensory attributes. Grading the beans based on size before roasting is to be done to get good quality powder and butter. Large sized beans (1.2 g) gave better quality powder compared to that of small and medium sized beans. The quality of beans roasted in shallow pans was superior compared to that roasted in small scale roaster. The ideal duration for grinding the roasted beans was identified as four to six hours when a table top grinder of two litre capacity (suitable for small scale unit) was used. A value added product viz., ICBP was developed adopting the technology of spray and cabinet drying. The ideal inlet/ outlet temperature for production of quality ICBP was standardized as 190/900 C for spray drying and the feed composition formulated with 14 per cent cocoa, 63 per cent milk solids and 23 per cent additives produced the best quality ICBP. The quality of the spray dried powder was better than that of cabinet dried samples. In addition to the suitability for preparation of beverage, the ICBP was found useful as a base material for preparation of chocolate, shake and pudding.
Variation in processing qualities of cashew nuts in relation to damage by insect pests
(Kerala Agricultural University, Vellanikara, 2002) Divya Raman, S; Pushpalatha, P B; Narayanankutty, M C
The study revealed that pest attack by tea mosquito bug and thrips on cashew not only caused considerable reduction in the size of nuts and kernels but also resulted in low white whole recovery, more kernel pieces and rejects. The sugars, carbohydrates and proteins were low in kernels of attacked nuts, while the fat content did not vary significantly.