PhD Thesis
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Item Process optimization and utilization of resistant starch from banana.(Department of Community Science ,College of Agriculture,Vellanikkara, 2025-09-11) Sruthy,P M; Sharon, C LBanana (Musa spp.), often hailed as the common man’s fruit, holds a special place in the scenario of agriculture and nutrition, besides having immense economic significance in India and across the globe. Banana, known for its year round availability, affordability, and rich nutrient profile, has transitioned from a commonly consumed fruit to a functional ingredient of growing interest in modern health and food industry. Resistant starch (RS) found in unripe green banana is a promising bioactive compound with potential health benefits. India is leading the global banana production, hence there lies untapped potential in harnessing banana starch, especially its resistant form, for the development of value added food products. However, native banana starch faces limitations in its functional properties, which can be effectively addressed through modification techniques such as Heat Moisture Treatment (HMT). This approach not only enhances the nutritional and functional quality of banana starch but also paves the way for its incorporation into a wide range of health oriented food formulations. Hence, the current study “Process optimisation and utilisation of resistant starch from banana”, was carried out with the objective of optimising the conditions for resistant starch formation in banana and its quality evaluation. The study also aimed to develop value added products incorporating various proportions of banana resistant starch. The popular GI (Geographical indication) granted Kerala banana variety Chengalikodannendran banana and the worldwide popular Cavendish variety Grand Nainebanana were selected for this study. Starch extracted from their flours yielded 26.89% (Chengalikodan) and 27.40% (Grand Naine), with purity of 88.62% and 89.73%, respectively. Resistant starch content was 20.02% in Chengalikodan and 20.62% in Grand Naine. Starch samples of Chengalikodan and Grand Naine banana were modified by autoclaving at 110℃ and 121℃ with different moisture content (10, 20, and 30 %) at three different time periods (15, 30 and 60 minutes). Resistant starch (RS) content in Chengalikodan banana starch was significantly affected by autoclaving conditions. Maximum RS (25.84%) was observed at 121°C for 30 minutes with 10% moisture. In Grand Naine starch, autoclaving enhanced RS from a control value of 20.62% to a peak of 30.52% (at 121°C for 30 minutes with 10% moisture). Repeated autoclaving and cooling cycles further increased RS in Chengalikodan, which reached 54.56% after four cycles, while Grand Naine peaked to 59.63%. Repeated autoclaving and cooling cycles were applied to the isolated banana starch. As a result of this treatment, RS3 was formed. The presence of RS3 confirms that the modification process was effective. The samples with maximum RS content from Chengalikodan and Grand Naine were selected for further analysis and product development. Two treated banana starch (RS3) samples (Chengalikodan and Grand Naine), along with corresponding flour and isolated starch, were initially analysed for colour index and granular morphology. Morphological analysis showed that flour and isolated starch granules varied in shape, size, and surface texture based on processing. Chengalikodan and Grand Naine flours had irregular, oval, and elongated particles with smooth to rough surfaces, while isolated starch granules were smooth and more uniform. Autoclaving altered native starch structure, forming compact, aggregated granules due to retrogradation, with resistant starch showing larger, fused clusters and rougher surfaces. Chengalikodan flour had higher lightness and whiteness, which decreased isolated starch and treated starch. In contrast, Grand Naine showed consistently lower lightness across all forms, reflecting the impact of processing and variety on visual traits. The physicochemical properties of flour, isolated starch, and autoclaved starch samples from Chengalikodan and Grand Naine banana were evaluated over three months. Autoclaved starch samples of both Chengalikodan and Grand Naine showed higher pH (5.36 and 5.34), moisture (7.08 and 7.02%), water holding capacity (4.91 and 5.00%), and gelatinisation temperature (77.02 and 75.67℃), but lower bulk density (0.48 and 0.51g/ml), swelling power (8.86 and 8.88%), solubility (3.65 and 3.58%), syneresis (27.41 and 28.22%), dispersibility(75.14 and 76.31%), and peak viscosity (487cp and 571cp), which are important properties for the formulation of functional, shelf stable and healthy food products. This study assessed the nutritional, functional, and glycemic characteristics of flour, isolated starch, and treated starch (RS) samples of Chengalikodan and Grand Naine banana. Treated starch had the lowest total soluble solids (2.56 and 2.41ºBrix), with lower total and reducing sugars. Treated starch showed the highest carbohydrate content (87.72 g and 87.33 g/100 g), highest slowly digestible starch (18.88% and 18.59%) and lowest rapidly digestible starch (24.56% and 22.53%) for Chengalikodan and Grand Naine, respectively. It also contained high amylose of 35.42% (Chengalikodan) and 38.92% (Grand Naine) and lower amylopectin. Treated starch showed the lowest in vitro starch digestibility of 44.56% and 40.65% and the lowest glycemic index of 37.56 and 36.65, slightly increasing after three months, for Chengalikodan and Grand Naine, respectively. Instant custard mixes were developed using 10-35% banana resistant starch, 5-35% corn flour, and other ingredients. Both Chengalikodan (T4) and Grand Naine (T10) banana based custard mix with 20% RS had the highest overall acceptability of 8.55 and 8.22 respectively. Control custard mix (T0) had the highest brightness (L* = 83.93) and whiteness (WI = 79.66), while T4 and T10 showed reduced lightness (81.90 and 77.74) and whiteness (77.32 and 74.12). Banana resistant starch mixes had lower initial swelling power, solubility, water absorption capacity, and dispersibility, which declined further during storage. Bulk density and moisture were higher and increased over time. Carbohydrate, protein, and fat contents were initially lower and gradually decreased. Starch content was lower in T4 and T10 (56.21% and 54.95%) than in the control (62.91%). Rapidly and slowly digestible starch were also lower in T4 (57.62% and 10.23%) and T10 (58.23% and 10.25%), while resistant starch was higher (32.15% in T4 and 31.52% in T10) compared to the control. In vitro starch digestibility was lower in T4 and T10 (41.28% and 42.40%) than in the control (62.70%). Vermicelli was formulated using 25-45% resistant starch from Chengalikodan and Grand Naine banana, combined with banana flour and whole wheat flour (30-70%). Vermicelli with 100% refined wheat flour served as control. Sensory evaluation showed that T3 (35% Chengalikodan resistant starch + 15% banana flour + 50% whole wheat flour) scored highest overall acceptability (8.28). Correspondingly, uppuma made from T3 vermicelli also received superior sensory scores, with overall acceptability of 8.42. Products with Grand Naine resistant starch (35% Grand Naine resistant starch + 15% banana flour + 50% whole wheat flour) had slightly lower scores (8.24 for vermicelli and 8.15 for uppuma than Chengalikodan based products, though both were well accepted. The study compared physicochemical, nutritional, and starch digestibility properties of vermicelli made with RS from Chengalikodan and Grand Naine banana to a refined wheat flour control. Banana RS vermicelli had lower lightness and whiteness, with higher moisture content (6.89% in Chengalikodan, 6.95% in Grand Naine) than the control (6.33%). It also had higher carbohydrate and energy content, while protein and fat decreased over storage. Rapidly digestible starch was lower in banana RS vermicelli (41.45% and 43.09%) than the control (84.42%), while slowly digestible starch and RS were higher. Glycemic index was also lower (46.23 in Chengalikodan, 45.55 in Grand Naine) compared to the control (76.23). Instant uppuma mixes were made using Chengalikodan and Grand Naine banana resistant starch vermicelli (35% RS + 15% banana flour + 50% whole wheat flour). Among treatments with varying water volumes, T3 (100g vermicelli with 300 ml water) received the highest sensory scores for both banana varieties. The mixes showed better stability over three months of storage. The production cost of banana flour was ₹ 33/100g (Chengalikodan) and ₹ 19/100g (Grand Naine), while isolated banana starch cost ₹ 34/100g and ₹ 20/100g, respectively. Treated starch production cost was ₹ 23/100g (Grand Naine) and ₹ 37/100g (Chengalikodan). Custard mixes made with banana RS cost ₹ 40/100g (Chengalikodan) and ₹ 36/100g (Grand Naine), while vermicelli and instant uppumamixes with Chengalikodan RS cost ₹ 42/100g and ₹ 54/100g, compared to ₹ 33/100g and ₹ 45/100g for Grand Naine. Banana starch is a promising functional ingredient that can contribute to the development of health enhancing food products. Heat moisture treatment enhances its functional and physicochemical properties, opening new opportunities for health focused applications. This research highlights banana starch as a sustainable, cost effective ingredient with transformative benefits, poised to meet the growing demand for nutritious, innovative food solutions and shape the future of the food industry.Item Development of edible tablewares and its quality evaluation(Department of Community Science, College of Agriculture, Vellanikkara, 2024-12-28) Rammya Molu, K.; Aneena, E RThe concept of edible tableware is a recent area of development to address the alarming situation that the excessive generation of non-recyclable plastic wastes has created. Non-biodegradable plastics are a major threat to the environment. The demand for green alternatives is increasing, the edible tableware is a new concept in which the utensils like plates, bowls and spoons are used to serve foods. Various composite mixes can be used for making edible tablewares. It is pertinent to mention that scanty data is available on the standardised protocols for production of edible tableware using cheaper and locally available food resources. Hence, the study is proposed to develop healthy and environment friendly edible tablewares with the following objectives, standardisation of edible tablewares using cereals, tubers, millets, fruit peel and rind, to evaluate nutritional, organoleptic and shelf life qualities and to enhance the qualities of developed tablewares with antimicrobial agents. The edible tablewares were formulated by using rice, wheat, finger millet, little millet, cassava, elephant foot yam, raw banana peel and jackfruit rind as major ingredients in combination with corn flour for the development of edible tablewares. Eight composite mixes combined with corn were prepared. Optimisation of binders, oil content, kneading time and temperature, and baking time and temperature were carried out. Organoleptic evaluations identified 5% gluten for rice based edible tableware and 3% guar gum for those made from elephant foot yam, finger millet, and little millet flours as binders. Oil content was optimized, with the best appearance and texture achieved using 5 ml of oil. Kneading time and kneading temperature was determined based on dough appearance and texture, and was fixed as 10 minutes and 34°C respectively. The optimal baking time and temperature were 180°C for 90 minutes, while for the fruit peel and rind based tablewares, it was 160°C for 90 minutes. Edible tablewares were prepared from rice, wheat, cassava, elephant foot yam, finger millet and little millet separately in combination with corn flour. Different flour was used in varying proportions ranging from 90 to 40 per cent along with 10 to 60 per cent corn flour. Edible tableware made from rice was optimised with varying proportions of corn flour. Treatment RT5 (50% rice flour + 50% corn flour) achieved the highest quality scores, with a total mean of 8.67. The hardness of these rice based edible tablewares ranged from 114.108 N to 156.712 N. For wheat flour based tablewares, treatment WT1 (90% wheat flour + 10% corn flour) recorded the highest sensory scores, with a total mean of 8.15. The hardness of the optimized wheat flour based tableware varied from 44.611 N to 98.705 N. Among cassava flour based tablewares, treatment CT4 (60% tapioca flour + 40% corn flour) achieved a mean score of 8.47 for overall acceptability, with a maximum hardness of 43.843 N. For elephant foot yam flour, treatment ET5 (50% elephant foot yam + 50% corn flour) received the highest mean score of 8.73 for overall acceptability, while hardness ranged from 52.427 N (ET1) to 67.761 N (ET6). Edible tablewares prepared from finger millet flour was optimised with varying proportions of corn flour. Treatment FT5, consisting of 50% finger millet flour and 50% corn flour, achieved the highest total score of 8.67. The maximum hardness of the finger millet flour tableware was 68.691 N in treatment FT6 (40% FMF + 60% CF). For little millet flour based edible tablewares, treatment LT5 (50% LMF + 50% CF) received the highest mean score of 8.60 for overall acceptability. The hardness of little millet flour based edible tablewares ranged from 34.616 N (LT1) to 97.563 N (LT5), with the highest hardness of 97.563 N observed in LT5. Edible tablewares using fruit peel and rind like banana peel and jackfruit rind were standardized. Two sets of edible tablewares were prepared, one based on raw banana peel pulp and another one based on jackfruit rind pulp separately in combination with corn flour. For the banana peel pulp based edible tablewares, the treatment BT5, with 50% banana peel pulp and 50% corn flour, recorded the highest total mean score of 8.47. The hardness of the banana peel pulp based edible tablewares varied from 23.914 N (BT1) to 46.773 N (BT5). For the jackfruit rind pulp, treatment JT5 (50% JRP + 50% CF) achieved the highest total mean score of 8.91. The hardness of the jackfruit rind pulp based tableware ranged from 29.624 N to 60.827 N, with the highest hardness observed in treatment JT5. Based on the organoleptic qualities and textural properties, the most acceptable treatment from each set was selected. The selected eight treatments of edible tablewares from each set (RT5, WT1, CT4, ET5, FT5, LT5, BT5 and JT5) were packed in HDPE covers and were stored for a period of three months under ambient conditions. The following qualities were evaluated initially and at the end of storage period. The physico-chemical properties of the developed edible tablewares indicated that the hardness of the selected edible tableware ranged from 45.653 N to 123.057 N. The water absorption index (WAI) varied between 4.11% and 5.66%. The water soluble index (WSI) of the selected edible tablewares ranged from 7.49% to 9.63%. The oil absorption index (OAI) ranged between 1.23 and 2.79 g/g. The cold water solubility among the treatments ranged from 52.77% to 69.14%. Hot water solubility across treatments initially varied from 70.16% to 95.26%. The pH of the selected edible tablewares were between 5.19 and 5.53. The moisture content in the edible tablewares ranged from 1.61% to 2.97%. The starch content varied between 50.42 g/100 g and 75.93 g/100 g. The fat content ranged from 6.24 g/100 g to 9.91 g/100 g. The protein content ranged from 8.77 g/100 g to 13.56 g/100 g. The crude fiber content varied from 1.77 g/100 g to 3.673 g/100 g. The total ash content ranged from 1.42 g/100 g to 2.04 g/100 g. The organoleptic evaluation of the selected edible tablewares were conducted during the initial, first, second, and third months of storage. Though the mean scores of all organoleptic parameters slightly decreased throughout the storage, all selected edible tablewares maintained an acceptable level at the end of storage period. The microbial population of the selected edible tableware was examined at the beginning and at monthly intervals for three months. Initially, no bacterial growth was detected. However, bacterial counts ranged from 0.02 x 10⁶ cfu/g to 0.43 x 10⁶ cfu/g in the first month, 0.24 x 10⁶ cfu/g to 0.61 x 10⁶ cfu/g in the second month, and 0.46 x 10⁶ cfu/g to 1.02 x 10⁶ cfu/g in the third month. No fungi were detected initially, after the first month and after the second month. However, by the end of the third month, fungi were observed in a range of 0.01 x 10³ cfu/g to 0.09 x 10³ cfu/g. Yeast growth was not found throughout the storage period. Insect infestation in the selected edible tableware was not detected throughout the storage period. The best treatments from each set of experiment I and experiment II were selected and were incorporated with antimicrobial agents. Curcumin extract was added to the base material of the selected edible tableware in varying percentages (2%, 4%, 6%, 8%, and 10%). Sorbic acid was incorporated to the base material in selected edible tablewares in varying percentage levels (0.02%, 0.04%, 0.06%, 0.08% and 0.1%). The edible tableware without sorbic acid was used as the control (T0). The organoleptic evaluation of the quality enhanced edible tablewares were carried out. Based on organoleptic evaluation and textural properties, from curcumin extract added edible tablewares, the treatments CRT3, CWT2, CCT3, CET2, CFT3, CLT2, CBT2 and CJT2 with total mean score of 8.61,8.53, 8.58, 8.67, 8.55, 8.49, 8.53 and 8.53 respectively, were selected for the further studies. From sorbic acid added edible tablewares, the treatments SRT2, SWT3, SCT1, SET1, SFT2, SLT1, SBT1 and SJT2 with total mean score of 8.91, 8.70, 8.15, 8.49, 8.40, 8.45, 8.67 and 8.55 respectively, were selected for the further studies. The selected treatments were packed in in HDPE covers and were stored for a period of three months under ambient conditions. The following qualities were evaluated initially and at the end of storage period. In curcumin extract added edible tablewares, the moisture content ranged from 1.65% to 3.08%. The starch content initially varied between 52.57 g/100 g and 77.43 g/100 g the fat content ranged from 7.17 g/100 g to 10.21 g/100 g. The protein content ranged from 8.98 g/100 g to 13.97 g/100 g. The crude fiber content varied from 1.94 g/100 g to 4.01 g/100 g. The total ash content ranged from 1.75 g/100 g to 2.97 g/100 g. In sorbic acid added edible tablewares, the moisture content in the selected edible tablewares added with sorbic acid ranged from 1.63% to 2.90%. The starch content of selected edible tablewares added with sorbic acid varied between 51.86 g/100 g and 76.92 g/100 g. The fat content ranged from 6.95 g/100 g to 10.05 g/100 g. The protein content of selected edible tablewares added with sorbic acid, initially ranged from 8.85 g/100 g to 13.77 g/100 g. The crude fiber content varied from 1.83 g/100 g to 3.01 g/100 g. The total ash content of selected edible tablewares added with sorbic acid ranged from 1.58 g/100 g to 2.13 g/100 g. The mean scores for the overall acceptability of selected quality enhanced edible tablewares were above 8.00 throughout the storage. The selected quality enhanced edible tablewares were evaluated initially and during first, second and third month for bacteria, fungal, yeast and insect infestation for a period of three months. The bacterial colonies were not detected initially. An increase in bacterial count were noticed after third month of storage in all the products. Fungi and yeast growth were not found throughout the storage period. Insect infestation in the selected quality enhanced edible tablewares were not detected. The selected quality enhanced edible tablewares were shelf stable without any deterioration upto three months of storage in HDPE covers. Microbial population was considerably low in edible tablewares added with antimicrobial agents. The cost for developed edible tablewares ranged between Rs. 30.50/ 100 g to Rs. 68.25/ 100 g. The edible tablewares developed in this study, as a sustainable alternative to single use plastic and these tablewares were nutritious. From the study, it is evident that highly acceptable edible tablewares could be prepared from locally available resources.Item Medicinal properties and process optimisation for GABA enrichment in rice(Department of Community Science, College of Agriculture, Vellanikkara, 2023-12-15) Simla Thomas; Aneena, E RRice, the grain of life is consumed worldwide and serves as the cornerstone of global food security. Brown rice in its whole form contains various nutritive and bioactive components and has numerous health benefits. Germination is an effective method to enhance the organoleptic, textural and nutritional qualities of rice grains, including functional compounds such as gamma amino butyric acid (GABA). The present study revealed that, GABA content in rice can be enhanced by adopting optimum soaking and germination durations. In GABA enriched rice, the antioxidant, antiproliferative activities, nutritional benefits and sensory qualities were found to be higher than ungerminated rice. The developed processed rice products showed good sensory qualities and retained GABA content. Germination is an effective and low cost strategy to transform rice into a functional food.Item Nutrient profiling and medicinal properties of Moringa oleifera Lam.(Department of Community Science, College of Agriculture, Vellanikkara, 2022) Athira, K A; Seeja Thomachan PanjikkaranMoringa oleifera Lam. is a nutritious and medicinally important tree species belonging to the family Moringaceae, and is a fast-growing, deciduous, drought-tolerant and tropical perennial tree. The medicinal properties of moringa is being attributed to the numerous primary metabolites and bioactive components, present in significant amounts in various parts of the plant. The study was conducted in the KAU moringa variety, Anupama and the nutrient content in leaves, young shoots, flowers and pods were evaluated. The study also assessed the seasonal variability in primary and secondary metabolites, medicinal properties of moringa leaves and the effect of processing on nutrient and medicinal properties of moringa leaves. Moringa flowers, leaves, young shoots and pods are good sources of all nutrients. Among the various parts, moringa leaves had the highest moisture content of 85.40 per cent. The highest protein content was observed in moringa young shoots (6.09 g per 100g) and the highest fat content was observed in moringa flowers (0.18 g per 100g). Moringa leaves are rich sources of beta carotene and vitamin C with 16265 µg per 100 g and 115 mg per 100 g, respectively. Moringa leaves had a fibre content of 6.59 g per 100 g. Moringa leaves had the highest calcium, iron and phosphorus content (238 mg per 100g, 5.12 mg per 100 g and 95.10 mg per 100 g, respectively), while the highest zinc content was observed in moringa flowers (0.34 mg per 100 g). The highest total phenol content and flavonoid content were observed in leaves with 123.60 mg and 2.12 mg per 100 g, respectively. The phytates content of moringa leaves was found to be 18.7 mg per 100 g. The highest amount of oxalates and tannins was noticed in moringa pods (15.7 and 0.31 mg per 100 g, respectively). In vitro availability of minerals like calcium, zinc, iron and phosphorous were analysed. The moringa leaves were found to have high in vitro availability for calcium (94.52 per cent) and zinc (91.30 per cent). The highest in vitro availability of iron was observed in moringa pods (79.02 per cent), whereas the highest in vitro availability of phosphorus was found in young shoots at 89.11 per cent. Physical and nutritional constituents of moringa leaves were analysed at an interval of two months for one year. Variations in primary and secondary metabolites were observed in monthly intervals. The highest amount of moisture, protein, fat, beta carotene and fibre was observed in the months of July-August. The leaves had the highest total phenol, total flavonoid, oxalates and tannins contents in the month of July-August. The presence of various volatile and nonvolatile compounds were analysed and variations were observed in certain months. Volatile compounds identified were docosane, tetracontane, αtocopherol-β-D-mannoside, vitamin E, octadecanoic acid, 1,3- dipalmitin trimethyl ether, docosahexaenoic acid, 1,2,3- propanethyl ester, triacontane and isophytol. Non-volatile compounds like indoleacrylic acid, anthranilic acid, 3- hydroxycoumarin, 19-noretiocholanolone, haplophytine, pheophorbide a, apigenin-7-glucoside, kaempferol, quercetin, maritimetin, irinotecan, sertindole and myricetin 7-rhamnoside were present in all months. In Kerala, moringa leaves are not consumed during the month of Karkidakam, due to their bitter taste. Hence, a comparative evaluation was done to know the changes taking place in Karkidakam, which falls from July-August. Non-volatile compounds identified exclusively in the month of JulyAugust (Karkidakam) were adenosine, phenyl alanine, ketotifen, umbeliferone, benzofuran, oxopalmitate, gingerglycolipid A, hematoporphyrin, euphormin and oligomycin C. Volatile compounds exclusively present in the month of JulyAugust were α-tocopherol-β-D-mannoside, triacetyl trithiophosphite, αtocopherol–β–D mannoside, dihydromorphine, morphinan. Among these compounds, adenosine, oligomycin C, euphormin, umbelliferone, morphinan and dihydromorphine are known to be toxic compounds. Compounds in cyanogenic pathway was increased during heavy rainfall in moringa leaves. The compounds hematoporphyrin, euphormin and umbeliferone are intermediates in cyanide pathway. Organoleptic evaluation of cooked moringa leaves and moringa leaf soup were done at bimonthly intervals and the lowest overall acceptability scores of 6.95, 6.90 were obtained during July-August respectively and the highest overall acceptability scores (7.92 and 7.89) were observed in January-February respectively. Moringa leaves possess potent antioxidant, antimicrobial and antiproliferatory activities. A positive correlation was observed with concentration and per cent inhibition of free radicals. The projected IC50 values for DPPH, hydroxyl and superoxide radical scavenging activity are 51.57, 49.86 and 89.32, respectively. The effective concentration (EC50) for total antioxidant activity is 3.60 µg/ml. Moringa leaves showed antimicrobial activity against human pathogens like Staphylococcus aureus, Pseudomonas aeruginosa, Shigella sonnei, Salmonella typhi, Escherichia coli, Aspergillus niger and Candida albicans. The anti-proliferatory activity was studied in hepatic cancer cell lines using moringa leaf extract. The proliferation of cancer cell lines was inhibited by moringa leaf extract and the per cent inhibition increased with the concentration of the leaf extract. The projected IC50 value, for the anti-proliferatory activity of the hepatic cancer cell line was 41.32 µg/ml. The study also evaluated the effect of processing on nutrient content and medicinal properties of shade dried leaves (room temperature), oven dried leaves (50ºC for 8 hrs) and steamed leaves (3 minutes). Shade drying of moringa leaves was found to be the best drying method. On drying, the protein, fibre and mineral content in leaves became concentrated, whereas a statistically significant decrease in beta carotene and vitamin C content was observed. Antioxidant, antimicrobial and anti-proliferative activity was higher in shade dried leaves compared to oven dried and steamed dried leaves. It is proved that there is immense scope for developing nutraceuticals, molecular docking and value-added products from different parts of the moringa tree.Item Process optimisation and quality evaluation of Jackfruit based probiotic food products(Department of Community Science, College of Horticulture,Vellanikkara, 2020) Remya, P R; Sharon, C LItem Process optimisation and quality evaluation of cocoa based chocolates(Department of Community Science, College of Horticulture,Vellanikkara, 2019) Shahanas, E; Seeja Thomachan PanjikkaranItem Determinants of nutritional status and lifestyle diseases among middle aged working women(Department of Community Science, College of Horticulture, Vellayani, 2019) Siji, M S; Aneena, E R