PhD Thesis
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Item Nutritional and phyto-therapeutic potential of Papaya leaf(CARICA PAPAYA L.) based herbal tea powder(Department of Community science ,Vellayani, 2024-08-30) Priya, P; Beela ,G KThe study entitled “Nutritional and Phyto-therapeutic potential of Papaya leaf (Carica papaya L.) based herbal tea powder” was conducted with the objective to develop a herbal tea powder from papaya leaves and to explore the nutritional and phyto-therapeutic potential of the product. Papaya leaves of three different varieties namely red lady, surya and Washington were selected for the primary analysis. The leaves (matured, stage 4) were collected from College of Agriculture Vellayani, and the leaves were cleaned and dried in the tray dryer and powdered. Nutrients like moisture, protein, fiber, vitamin C, calcium, B –carotene, sodium and potassium were analyzed and red lady leaf was selected as the best for further studies as it showed higher concentration of vitamin C (30.12 mg/100g), sodium (59.00 mg/100g), potassium (950.00 mg/100g) and calcium (2000 mg/100g). Since the papaya leaf powder showed rich phytochemical contents and anticancer properties this tea is advisable for patients who are under going chemotherapy and cancer patients. Considering the nutritional properties of the papaya leaf tea it is also advisable that may be replaced the normal sulaimani and green tea in normal life.Item Tools to impart garden based nutrition online education for pre-schoolers(Department of Community science, College of Agriculture , Vellayani, 2024-08-30) Abhina,B; Beela, G KThe project entitled ―Tools to Impart Garden-Based Nutrition Online Education for Pre-schoolers‖ was carried out at the Department of Community Science, during 2021-2023. The objective of the research study was development and evaluation of garden-based nutrition education online tools for preschoolers and pilot test the feasibility and acceptability of the tools. The research study was conducted in three phases (i) Preliminary data collection (ii) Development of garden-based nutrition education (GBNE) tools (iii) Feasibility and acceptability testing of the developed GBNE tools. The study was conducted among preschool/anganwadi teachers and parents of preschool children in Thiruvananthapuram and Kollam districts. The assessment tools constructed to elicit information were questionnaires which included demographic characteristics, nutrition knowledge, knowledge, attitude and practice (KAP) towards nutrition education, food habits, food consumption pattern, and feasibility and acceptability of the developed GBNE tools. Standardized tools used for collection and assessment includes fruit and vegetable preference rating scale of children, child eating behavior scale and parent feeding style scale. The sample of 75 preschool/anganwadi teachers were selected using random sampling method in order to assess their nutrition knowledge and KAP towards nutrition education. The sample of 75 parents of preschool children were selected using purposive sampling to comprehensively assess their nutrition knowledge, KAP towards nutrition education, food habits, fruit and vegetable preference of children, food consumption pattern, child eating behavior and parent feeding style. In order to impart online garden-based nutrition education, ten GBNE tools were developed. They are: (1) power point presentation video on the importance of fruits and vegetables, (2) video on child friendly gardening, (3) fruit and vegetable drawing cum colouring book, (4) garden based activity book, (5) leaflet on garden arts and crafts, (6) story books with vegetables and fruits as the characters, (7) role play with pre-schoolers as fruits and vegetables, (8) manual for games, (9) nutrition education guide for parents and (10) recipe book for pre-schoolers. In order to conduct the feasibility and acceptability study the developed ten tools were shared to the parents and teachers. The parents were encouraged to use the tools to impart GBNE to their children. A structured questionnaire was developed to assess the feasibility and acceptability. The tools are available in the website https://www.communitynutritioncoa.com/ in bilingual languages. In the present study the majority of the preschool teachers belonged to the age group of 41-50 years (36%), and had higher secondary education (52%). Most of the parents of preschool children were under the age group of 26-30 years, 37% were graduates and 36% were post graduates. Fifty seven per cent of preschool teachers and 69.33% of parents of preschool children have medium score for general nutrition knowledge. Sixty eight per cent of both parents and teachers were having medium score for protein knowledge. In fat related knowledge, 66.67% preschool teachers and 61.33% parents have medium score. Vitamin knowledge assessment results showed that, 72% of preschool teachers and 57.33% parents have medium score. Sixty five per cent preschool teachers and 54.67% parents have medium score for dietary fiber knowledge. Fruits and vegetable knowledge assessment indicated that, 58.67% preschool teachers and 70.67% parents of preschool children have medium score. Assessment of KAP towards nutrition education revealed that, 57.33% of preschool teachers and 68% of preschool parents had medium score in nutrition knowledge. Nearly 46% of preschool teachers and 57.33% of parents have medium scores for nutrition education attitude. For nutrition education practices, 65.33% of preschool teachers and 53.33% of parents reported to have medium score. Correlation analysis results indicated a significant correlation for nutrition knowledge with age, education, income and KAP towards nutrition education. It was also noted that, 40% of preschool teachers are not implementing any nutrition education activities. Majority (73.33%) of the preschool children were non-vegetarians. The present study showed that, children likes cabbage and cauliflower more under leafy vegetables category. Cucumber, tomato and beans found to be more liked by majority of children in the other vegetables group. In root and tubers category, children likes potato, tapioca, carrot, and beetroot more. Study results showed that children likes fruits very much. They likes mango, apple, pine apple, orange, jackfruit, guava, and banana. The eating behavior of the preschool children, highlighted that most of them had the behavior of eating slowly and refused to drink or showed no desire to drink. Parent feeding style showed that majority of the parents followed encouragement feeding pattern. The acceptability and feasibility study of the tools were carried out and the results depicted that coloring book was the most acceptable tool (3.67) for preschool teachers. Recipe book was the most acceptable (3.59) garden-based nutrition education tool for parents of preschool children. Feasibility study results portrayed that role plays was the most feasible tool for both teachers (3.60) and parents (3.51). These tools are more participatory in nature than other tools. Majority of the respondents suggested to include audio, and it was incorporated. Frequency of usage of tools showed that story books were used more by the parents of preschool children. Impact study of usage of GBNE tools point out that, there is significant changes in the general nutrition knowledge (18.28 to 40.10), protein knowledge (9.13 to 10.75), dietary fiber knowledge (4.89 to 5.35), fruits and vegetable knowledge (15.35 to 16.93), nutrition education knowledge (12.01 to 14.31), nutrition education attitude (6.04 to 6.60), nutrition education practices (2.19 to 3.73), preference of green leafy vegetables (19.27 to 27.51), preference of roots and tubers (19.77 to 27.51), preference of other vegetables (20.28 to 28.87), preference of fruits (46.71 to 65.28), food consumption pattern (17.64 to 20.67), desire to drink (2.89-3.41), satiety responsiveness (4.40 to 6.60), and parent feeding styles. The study results concludes that at present not much emphasis is given to impart nutrition education in the preschools. The developed GBNE tools were reported to be acceptable and feasible by parents and teachers. The present study indicates that nutrition education should be imparted from preschool age to develop healthy food habits. The results of the study provides valuable information that can be introduced in preschool curriculum. Hence GBNE should be incorporated in preschool and anganwadi curriculum. Govt. need to initiate schemes to impart GBNE in preschools and schools. The developed tools are available in the website and it will be intimated to the Department of Education, Government of Kerala, Directorate of Public Instruction, ICDS and Sarva Shiksha Abhiyan so that it becomes handy for parents and teachers to impart GBNE.Item Quality evaluation of betel leaves (piper betle L.) and its suitability for product development(Department of community science, college of agriculture, Vellanikkara, 2023-12-15) Vidya, T A; Seeja Thomachan PanjikkaranBetel leaf (Piper betle L.) known as ‘neglected green gold’ is an important horticultural, medicinal and cash crop of aesthetic and commercial value. The health related benefits of betel leaves have been associated with their bioactive phenolic compounds and can be used in food, beverage and pharmaceutical industry. The present study entitled “Quality evaluation of betel vine (Piper betle L.) and its suitability for product development” was carried out with the objectives to evaluate the nutritional constituents and medicinal properties of betel leaves and to develop value added products from betel leaves. The GI tagged Tirur betel leaves were collected from the farmers of Tirur, Malappuram district.Item Quality evaluation of hot and cold processed virgin coconut oil and VCO capsule(Department of community science, college of agriculture, 2023-12-02) Nivya, E M.; Seeja, Thomachan PanjikkaranVirgin coconut oil (VCO) is a high value product extracted from fresh and mature coconut kernels using mechanical or natural methods, with or without the application of heat. The study entitled “Quality evaluation of hot and cold processed virgin coconut oil and VCO capsule” was carried out with the objectives to assess the physico-chemical properties, antioxidant activity and medicinal properties of virgin coconut oil. The study also envisaged the development of VCO capsule and evaluation of its quality attributes. VCO was extracted from the mature coconuts of West Coast Tall variety (WCT) and Kerasree hybrid using four different methods such as traditional, fermentation, cold centrifugation and enzymatic method using standard procedures. The VCO extracted by the above mentioned methods were subjected to organoleptic evaluation and all the treatments were found to have high sensory qualities. VCO extracted from the WCT variety by cold centrifugation method (T3) had the highest total mean score (8.99) for organoleptic qualities followed by VCO extracted from both WCT variety and Kerasree hybrid by traditional method (T1 and T5 - 8.98). The maximum oil recovery was from the fermentation method (T2 - 54.34 % and T6 - 52.33%) followed by enzymatic method (T4 - 49.60% and T8 - 48.80%) and lowest from the cold centrifugation method (T3 - 38.97% and T7 - 38.82%) in both WCT variety and Kerasree hybrid. The iodine value of VCO ranged from 4.03 to 5.95 I2/100 mg. Peroxide value was low in all the treatments and it ranged from 0.16 to 0.34 MEq/kg. VCO had high saponification value and it ranged from 254.52 to 259.86 mg KOH/g. Moisture content in extracted VCO samples varied from 0.09 to 0.13 per cent with significant difference and the minimum moisture content was noticed in the VCO extracted from the WCT variety by traditional method (T1 - 0.09%) whereas the maximum was found in the VCO extracted from the Kerasree variety by enzymatic method (T8 - 0.13%). These values were within the range specified by CODEX (2009), APCC (2009) and FSSAI (2011) standards. Tocopherol was present in all the treatments within a range of 14.82 to 27.68 μg/g. The highest tocopherol content was found in the VCO extracted from the WCT variety by cold centrifugation method (T3 - 27.68 μg/g) and oil from the WCT variety by fermentation method (T2 - 27.64 μg/g). VCO prepared by different treatments had total fat in the range of 92.89 to 95.02 per cent. Total phenol content of VCO ranged from 5.28 to 10.87 GAE μg/mg. The highest total phenol content was noted in the VCO extracted from the WCT variety by fermentation method (T2 - 10.87 GAE μg/mg) followed by cold centrifugation method (T3 - 10.63 GAE μg/mg). The concentration of total antioxidants present in the oil ranged from 17.23 to 27.45 μg/mg. The total antioxidant activity was higher in the VCO extracted from the WCT variety by cold centrifugation method (T3 - 27.45 μg/mg) followed by fermentation method (T2 - 27.28 μg/mg). Fatty acid profile showed that VCO was mainly composed of saturated fatty acids (caprylic acid, capric acid, lauric acid, myristic acid, palmitic acid and stearic acid) and 8.57 to 10.79 per cent of unsaturated fatty acids (oleic acid and linoleic acid). Lauric acid (medium chain fatty acid) was the predominant fatty acid present in VCO which ranged from 45.03 to 47.06 per cent. VCO from the WCT variety by cold centrifugation method (T3) had the highest per cent of lauric acid (47.06%) followed by fermentation method (T2 - 46.94%). Viscosity of VCOs ranged from 47.60 to 51.72 cP. The results of colour analysis showed that compared to other treatments, the maximum yellowness was observed in the VCO extracted from the Kerasree variety by traditional method (T5 - 2.72) followed by oil from the WCT variety by traditional method (T1 - 0.72). Bioactive compounds such as hexadecane, heneicosane, octadecane, 1-2- Benzenedicarboxylic acid, butyl 8-methyl nonyl esters, dibutyl phthalate, eicosane, pentacosane, tetracosane, nonacosane, 1-2-benzenedicarboxylic acid, bis[2-methyl propyl] ester, heptadecane were identified in VCO using GCMS analysis. These compounds have various medicinal properties such as antioxidant, antimicrobial, antiproliferatory, antipyretic, analgesic and anti-inflammatory properties. Organoleptic qualities of VCO samples from all the treatments steadily decreased during the storage period, but were acceptable till the end of six months. The physico-chemical properties such as moisture, free fatty acid value and peroxide values were increased with significant difference and was within the permissible limits till the end of sixth month of storage. The total bacterial population increased during the storage period. Fungi and yeast were not detected in the VCOs till the end of the storage period. Based on the organoleptic evaluation, physico-chemical properties and shelf life studies, VCO extracted from the WCT variety extracted by cold centrifugation method (T3) was selected for further studies. VCO effectively inhibited the growth of human pathogens like Staphylococcus aureus, Bacillus subtilis and Candida albicans. The cell viability of hepatic cancer cells was inhibited by VCO with an IC50 value of 70.60 µg/mL. VCO exhibited the antioxidant activity by its high reducing power and scavenging the DPPH radicals, nitric oxides, superoxides and hydroxyl groups. The projected IC50 value for DPPH, nitric oxides, superoxides and hydroxyl groups were 1236.29 µg/mL, 295.59 µg/mL, 108.71 µg/mL and 120.65 µg/mL respectively. The developed soft gel VCO capsules containing one mL of oil were highly acceptable with a high score for sensory parameters. During the three months of storage period, the organoleptic mean scores slightly decreased and the physico-chemical properties including moisture content, free fatty acid value and peroxide value of capsules slightly increased with significant difference and was within the specified standards. The colonies of bacteria, fungi and yeast were not detected throughout the storage period. VCO capsules showed good storage stability till the end of three months. The cost of production of VCO varied with the extraction methods. The oil extracted by cold centrifugation method had the highest cost (Rs.115/100 mL) followed fermentation (Rs.100/100 mL), traditional (Rs.93/100 mL) and enzymatic method (Rs.90/100 mL). The estimated cost of production for one mL capsule was Rs. 7.00. Quality of VCO varied with the coconut variety, hybrid and different extraction methods. VCO extracted by cold centrifugation and traditional methods showed high organoleptic scores than fermentation and enzymatic methods. The presence of lauric acid content, tocopherols, phenols, various bioactive compounds and antioxidant activity contributed to the medicinal properties of VCO. Cold centrifuged oil proved to have antimicrobial activity against human pathogens like Staphylococcus aureus, Bacillus subtilis and Candidia albicans. Antiproliferatory activity was exhibited against hepatic cancer cell lines. VCO capsules were successfully developed with high acceptability scores and storage stability for three months. The beneficial potential of VCO therapy needs to be evaluated clinically through in silico molecular docking and in vivo studies.