PG Thesis

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Quality evaluation of germinated rice and rice products
(Department of Home Science, College of Horticulture, Vellanikkara, 2012) Neethu Sathyan, T; Suman, K T
The study entitled “Quality evaluation of germinated rice and rice products” was undertaken to evaluate the physical, cooking, biochemical, nutritional, organoleptic and keeping qualities of germinated rice. The study also aimed to evaluate the physical and keeping qualities of roasted rice flour and to assess the acceptability of the products prepared with rice flour. The rice variety Jyothi was selected for the study. After soaking for 12hours, it was germinated under laboratory conditions. The treatments were T0 – Ungerminated rice, T1- Rice- soaked for 12 hours, T2 – Rice- soaked and kept for germination for 3 days and T3 – Rice- soaked and kept for germination for 6 days. Milling recovery was found to be very low in germinated rice which in turn resulted in higher milling loss. Total milled rice and head rice recovery of germinated rice decreased significantly during storage when compared to control. Significant variation among treatments was observed with respect to thousand grain weight and thousand grain volume. To obtain optimum cooked rice, a cooking time of 22.33 to 29.33 minutes was noticed among different treatments. A positive correlation between water uptake, volume expansion and grain elongation was noticed in all the treatments. Germination decreased the amylose content thereby affecting the gel consistency. Intermediate gelatinisation temperature index was noticed in all the treatments. Moisture content of rice from four treatments varied from 10.51 to 12.67 per cent which increased significantly during storage. A significant increase in total and reducing sugar was observed as a result of starch degradation during germination. Variations were noticed in the protein, fat and fibre content among treatments. Progressive increase in the thiamine content was observed with advancement in days of germination. Compared to control, calcium, iron and phosphorus content of germinated rice were significantly low. During germination, in vitro starch digestibility of rice from different treatments increased by 5 to 17 per cent. Significant increase in in vitro mineral availability was also noticed. Bulk density of roasted rice flour from different treatments varied from 0.78 to 0.84 g per ml. Compared to control, lower water absorption index and higher water solubility index was noticed in roasted rice flour from germinated rice. The evaluation of retrogradation property in roasted rice flour from different treatments revealed that syneresis per cent increased with advancement in days of observation. Maximum syneresis was noticed in germinated rice. The products prepared using rice (cooked rice, unniappam and kozhukatta) and rice flour (iddiappam and puttu) from germinated paddy had mean scores above 6.0 for different quality attributes. Germinated rice was found to be more suitable for the preparation of unniappam and puttu. Mean scores for various quality attributes increased when the products were prepared from stored rice and rice flour. The rice and roasted rice flour were evaluated for the presence of bacteria, fungi and yeast initially and after three months of storage. Presence of bacteria was detected in both periods under study. Fungal growth was not noticed in any of the rice and rice flour samples initially but after three months of storage fungal growth was detected in roasted rice flour of T0 and T1. Yeast count was not detected in rice and rice flour initially and after three months of storage. Insect infestation was not noticed in rice and rice flour from different treatments throughout the storage period.
Development of banana dehydrated fruit drink mix (FDM)
(Department of Home Science, College of Agriculture, Vellayani, 2011) Suma, C; Nirmala, C
The study on “Development of banana dehydrated fruit drink mix (FDM)” was carried out with the objective to develop banana based fruit drink mix and to evaluate its quality. Two varieties of banana viz., Nendran and Palayamkodan were selected for the study. Technology for Tray dried banana powder was standardized using banana as base material and blended with papaya and pine apple. Good quality FDM was obtained at a temperature of 750 C with 10 per cent maltodextrin (5 per cent at wet basis and 5 per cent at dry basis), 5 per cent liquid glucose and 1 per cent pectinase as additives. Fruit drink (FD) was prepared from the FDM made adding adequate amount of sugar and flavour. Four combinations of FDM were developed from each variety. F0 - Nendran alone F0 -Palayamkodan alone F1 - Nendran + Papaya F1-Palayamkodan+papaya F2 - Nendran + Pine apple F2 - Palayamkodan+pine apple F3 - Nendran + papaya+ pine apple F3 – Palayamkodan +papaya+pine apple Organoleptic qualities of the FDM and FD such as appearance colour, flavour, taste and over all acceptability were assessed by a panel of judges using score card. The sensory evaluation revealed that papaya blended combination scored highest value in almost all attributes. The physical characteristics such as processing loss, yield ratio, rehydration ratio, and bulk density of FDM were assessed. Processing loss was calculated in two stages, viz loss occurred on peeling and loss during drying and powdering. In both the stages maximum processing loss was observed in (F3) combination of Nendran and Palayamkodan. Minimum processing loss (on peeling) was in F1 (0.332) and while in drying and powdering (F3) combination of Nendran showed minimum loss. Yield ratio was also calculated on wet and dry basis. In both varieties, yield ratio (on wet basis) was found high in F0 and F2 combination of Palayamkodan. Moisture, TSS, total sugar, reducing sugar, acidity, fiber, total phenol, and total ash content were analyzed. In the case of moisture, TSS Nendran based FDM recorded highest value. Compared to Nendran based FDM total sugar, reducing sugar, acidity, fiber, total phenol, and total ash content was found to be high in Palayamkodan. Nutritional qualities of the developed FDM such as energy, vitamin. C, β-carotene, sodium, potassium, and calcium were also analyzed. Energy, vitamin. C, sodium and potassium showed significant difference between the varieties, treatments and also between variety and treatment, but in the case of β-carotene significant difference was not observed between variety and treatment. The developed FDM was vacuum packed and kept for shelf life studies for three months at ambient condition. Moisture and acidity was noted after storage for three months. Increase in moisture was observed and significant difference was seen between varieties, treatments and also between variety and treatment. There was a decrease in acidity was noted in stored FDM. Microbial growth was found in the stored samples. Compared to fungal growth and yeast count, bacterial count was higher. The cost of production of 1 kg of dehydrated fruit drink mix was ranged between Rs. 115 – Rs. 175. Nutrient content of one glass FD prepared from FDM was found to be good in all the nutrients except vitamin C. Cost of the fruit drink was found less than five Rs per glass and it is cost effective. Results of the findings confirm that F1 combination (banana with papaya mix) showed best in organoleptic parameters and found very acceptable compared to other combinations of FDM.
Promoting fruit and vegetable consumption among school children through nutrition intervention programme.
(Department of Home Science, College of Agriculture, Vellayani, 2011) Seethal, K C; Beela, G K
The over arching goals of this study was to promote the fruit and vegetable consumption among school children through nutrition intervention programme. Recent literature shows that the consumption of fruits and vegetables among school children are inadequate and the trend of junk food eating habit is increasing alarmingly. A wealth of anecdotal evidence reveals that nutrition intervention programmes with gardening effect multiple domains in the lives of the subjects. The objective of the present study is to promote the fruit and vegetable consumption among the school children through nutrition intervention programme. It also investigates the impact of the nutrition intervention on the knowledge, preference and consumption towards fruits and vegetables. Tools were constructed to ascertain the demographic information’s, food consumption pattern, assessment of general health status, preference towards fruits and vegetables, knowledge towards fruits and vegetables and fruits and vegetable consumption pattern. The tools were subjected to reliability and validity tests before the study. The present study was carried out in three sessions, the first session was pre test, done, before the intervention, the second session was during the intervention and third session was the post test after the intervention. All the subjects in the present study were reported to be habitual non vegetarians. Data shows that even low cost and locally available leafy vegetable like amaranth, drumstick leave and cabbage were not consumed daily by the majority of the subjects. Consumption of roots and tubers, as well as other vegetables were also reported to be less by majority of the subjects. Frequency of fruit consumption of the subjects was also found to be low. Banana was the only fruit that was daily consumed by the subjects. . The results of the present study reveals that subjects showed preference to food rich in sugar and fat compared to that of fruits and vegetables. Majority of the subjects did not show high preference towards leafy vegetables, other vegetables as well as roots and tubers. The nutrition intervention was designed including nutrition education using multimedia tools, gardening, providing hands on activities through the actual growing and harvesting of fruits and vegetables followed by nutrition games. The frequency use of fruits and vegetables of the subjects who participated in the nutrition intervention programme significantly increased. The intervention programme had significant effect on the gain in knowledge as well as change in preference score for fruits and vegetables of the subjects who participated in the nutrition intervention. Positive associations of participation index of the subjects with knowledge score are also found. Hence it can be concluded that nutrition intervention with nutrition education, gardening and games can promote the fruit and vegetable consumption, preference and knowledge of the pre adolescent.
Quality evaluation of organic vegetables.
(Department of Home Science, College of Agriculture, Vellayani, 2011) Agey Pappachan, T; Suma Divakar
The project entitled, ‘Quality evaluation of organic vegetables’ was carried out with the objective to study and compare the quality characteristics of organic and inorganic vegetables. Amaranth (Arun), brinjal (Haritha) and cowpea (Jyothika) were the selected vegetables. Parameters like physical characteristics, nutrient composition, antinutrient profile, shelf life, sensory qualities and pesticide residues were studied. Three types of farming practices were identified as treatments. 1) T1 - Organically cultivated vegetables (PGS certified ) 2) T2 - Organic input vegetables (PGS certified ) 3) T3 - Inorganic vegetables (from local farmers ) PGS was the certification adopted by the organic bazaar operational at Jawahar Nagar, monitored by the NGO (Thanal, Thiruvanathapuram). No significant difference was observed for the physical characteristics of the vegetables under different treatments except for the length and breadth of brinjal, it was observed to be significantly high in inorganic brinjal. Assessment of nutritional qualities revealed that calcium content was significantly high in organic amaranth, where as betacarotene content was significantly higher in inorganic amaranth compared to organic. As for cowpea there was no significant difference observed among treatments for any nutrient. In brinjal vitamin C content was significantly higher in organic brinjal compared to inorganic ones. Shelf life analysis showed that brinjal, cowpea and amaranth in all treatments kept well for similar periods without much variation. Pesticide residue analysis reported that inorganic vegetables like cowpea and brinjal contained detectable amount of malathion which was above the maximum permitted residue limit. In this study, on analysis of the results in general, physical qualities, sensory qualities, nutritive profile and shelf life parameters are seen to be on par amongst the organically and inorganically cultivated vegetables. However, the major concern is the presence of pesticide residue which has great health and environmental implication.
Quality evaluation of bamboo seed and its products
(Department of Home Science, College of Horticulture, Vellanikkara, 2010) Shabna Kunhimon; Suman, K T
The study on “Quality evaluation of bamboo seed and its products” was undertaken to evaluate the cooking, biochemical, nutritional and organoleptic qualities of bamboo seed. The study also aimed to assess the physical qualities, organoleptic qualities and keeping qualities of bamboo seed flour stored for three months. Cooking time of 70 min was taken for obtaining optimum cooked bamboo seed. The water uptake by bamboo seed while cooking was found to be 6.90 ml/g with a volume expansion ratio of 2.16. Grain elongation ratio in bamboo seed was recorded as 0.89. The amylose content in bamboo seed was found to be 34.4 percent. The gelatinisation temperature index in bamboo seed was high. A medium gel consistency of 48.20 mm was observed in bamboo seed. The moisture content in dried and milled bamboo seed was found to be 6.70 percent. Bamboo seed contains 13.78 percent protein. The fat content in bamboo seed was one percent. Starch content in bamboo seed was 62.56 percent. Reducing sugar and total sugar in bamboo seed was 0.41 and 0.99 percent respectively. Fibre content in bamboo seed was 0.92 percent. The calcium, iron and phosphorus contents of bamboo seed were 30.60 mg, 5.94 mg and 158.60 mg respectively per 100g of bamboo seed. In vitro starch digestibility of bamboo seed was found to be 50.16 percent. In vitro availability of calcium, iron and phosphorus of bamboo seed was also estimated and it was found to be 20.20, 10.72 and 20.72 percent respectively. The organoleptic qualities of bamboo seed were evaluated by preparing three products namely cooked rice, kanji and payasam. Cooked rice, kanji and payasam had mean score above 7.00 for all parameters. Among the three products, bamboo seed payasam was found to be the most acceptable product with higher mean score for all the parameters except for texture. For texture bamboo seed kanji had the maximum score. Roasted and unroasted flours prepared from bamboo seed were evaluated for various physical qualities. The bulk density of roasted flour decreased during storage whereas in unroasted flour it remained same (0.80 g/ml). Water absorption index, water solubility index and starch content decreased during three months of storage in both roasted and unroasted bamboo seed flour. Gluten was not found in both roasted and unroasted bamboo seed flour initially and at the end of storage. The evaluation of retrogradation property in bamboo seed flour revealed that the syneresis percentage increased with advancement in days of observation. However a decrease in percentage of syneresis was noted during storage in both roasted and unroasted bamboo seed flour. Products namely puttu, idiyappam and ada were prepared using roasted flour and appam, unniyappam and murukku were prepared using unroasted bamboo seed flour. Bamboo seed puttu was identified as the most acceptable product from roasted bamboo seed flour. Among the products prepared using unroasted bamboo seed flour bamboo seed unniyappam was the most acceptable one followed by bamboo seed murukku and bamboo seed appam. The roasted and unroasted bamboo seed flour was evaluated for bacteria, fungi and yeasts initially and at the end of third month of storage. Presence of bacteria was detected in both roasted and unroasted flour and the count increased in unroasted flour during storage. Fungal count was not detected in roasted bamboo seed flour in both evaluations. But, in unroasted flour fungal count was noticed (1×103 cfu g-1) at the end of three months of storage. Presence of yeast was not detected in both roasted and unroasted flour. Insect infestation was not noticed in both roasted and unroasted bamboo seed flour.
Quality analysis of pre-release rice cultures of KAU
(Department of Home Science, College of Agriculture, Vellayani, 2010) Sugeetha, T S; Nandini, P V
Quality analysis of pre-release rice cultures of KAU” was a study undertaken to determine the quality aspects of the pre-release rice varieties by assessing parameters like physical characteristics, cooking characteristics, nutritional composition and organoleptic qualities. The effect of parboiling on the above quality aspects was also studied. Highest value for thousand grain weight was recorded in variety OM-3. Parboiling significantly increased the thousand grain weight, hydration capacity, swelling capacity and swelling index values. Under, cooking characteristics, variety OM-2 took lesser time to cook. Highest value for volume expansion was observed in MO8-20-KR; for elongation ratio MO6-10-KR; for water uptake OM-4; for gruel loss M-108-262-1; for cooked weight MO8-20-KR and for gelatinization temperature MO8-20-KR. All the eight varieties studied, belonged to intermediate amylose group, MO8-20-KR and MO6-10-KR for amylopectin and amylose-amylopectin ratio respectively. Parboiling had a positive influence on most of the cooking characteristics of rice varieties. Consumers prefer varieties of higher nutritional quality. Compared to other varieties, MO8-20-KR had obtained higher values for nutritional characteristics such as energy content, starch content, total mineral content, calcium, phosphorus and iron. Highest value of protein content was noted in OM-2. MO-87-5 and MO-95-1 were observed to record the highest values for moisture content. MO-95-1 had obtained highest values for fibre content and thiamine content. Parboiling process positively influenced the nutritional composition of the rice varieties, exceptional cases being starch. Organoleptic evaluation of cooked rice revealed that MO8-20-KR scored the highest and therefore can be considered as the most acceptable variety with respect to the given quality attributes such as colour, appearance, flovour, doneness and taste. To conclude, it was found that culture MO8-20-KR was considered as the best among the varieties studied, followed by culture MO-87-5.
Feasibility of utilizing Indian almond (Terminalia catappa L.) for value addition
(Department of Home Science, College of Agriculture, Vellayani, 2010) Manjusha, P M; Syamakumari, S
The 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.
Standardization of green gram based meat analogues
(Department of Home Science, College of Horticulture, Vellanikkara, 2008) Nisha; Usha, V
Developing multipurpose convenience mix from selected banana varieties
(Department of Home Science, College of Agriculture, Vellayani, 2006) Nasheeda, K; Nirmala, C
The present study entitled “Developing multipurpose convenience mix from selected banana varieties” comprised of the selection of banana varieties, preparation of flour from raw as well as ripe banana, quality assessment of banana flour and developed mixes and testing the suitability of the convenience mixes for the product development. In the present study Robusta and Rasakadali varieties of banana were selected Flour was prepared from raw as well as ripe banana. Raw flour was prepared by drying in sun light and ripe flour by drying in the mechanical drier. In order to obtain good quality flour from ripe banana, certain amount of cereal starch (10 to 15 per cent) was added to fruit pulp. The three types of convenience mixes formulated were savoury mix (RbC1 and RkC1), sweet meat mix (RbC2 and RkC2) and health mix (RbC3, RkC3, RbC4 and RkC4). Savoury mix was prepared from raw banana flour, soya flour, rice flour and black gram flour in the proportion 60:10:20:10. Sweet meat mix was prepared from ripe banana flour, soya flour, rice flour and maida (50:10:20:20) and health mix from raw as well as ripe banana flour, milk powder, soya flour and bengal gram flour (40:40:10:10). Sensory characters like colour, texture and flavour, chemical characteristics like moisture, fibre, acidity, TSS, reducing sugar and polyphenols, nutritional characteristics like protein, calcium and iron, functional qualities and shelf life qualities of the banana flour and convenience mixes were assessed. Energy was computed from the nutritive value book of Indian foods (Gopalan et al., 1992). Convenience mix RbC3 was observed to be having higher moisture content (4.090 per cent). Higher fibre content was noted in RbC1 (0.370g/100g). Acidity was observed more in Rb (ripe) flour(0.580 per cent). Reducing sugar was found high in Rb (ripe) and Rk (ripe) flour (14.28g/100g) and (1.62g/100g) respectively. Rb(raw)flour was having highest polyphenol content of 420.00µg/100g Energy when computed was found more in RbC4 (419.39kcl/100g) and RkC4 (411.50kcl/100g). Mixes RbC3, RkC3, RbC4 and RkC4 were observed to be high in protein, calcium, and iron content. Processing loss was calculated in two stages, that is loss occurred on peeling and loss during drying and the preparation of flour. In both the stages maximum processing loss was observed in Rb(raw) and minimum in Rk(ripe). While yield ratio was found more in Rk (ripe) and less in Rb (raw). Functional qualities like change in weight, water absorption index and bulk density were also calculated. Shelf life qualities like moisture and peroxide value was noted after the storage period of three months. Suitability of storage containers were tested, by storing the banana flour and convenience mixes in PET containers and polypropylene covers. Increase in moisture content and also peroxide value was detected more in samples stored in polypropylene covers. While peroxide value cannot be observed in fresh as well as in stored banana flour. Stored samples were free of insect infestation. Microbial growth was also assessed initially and after the storage period .Fresh samples were found to be free of microbs, while stored samples were having microbial load. Rb(raw), and Rk(raw) stored both in polypropylene cover were found to be having comparatively higher bacterial load.Fungal growth and yeast count was found negligible in all the samples. The developed products were then tested for making products. Murukku was prepared from savoury mix, unniyappam from sweet meat mix and health drink from health mixes. The products prepared were then subjected before a panel of judges in order to test the acceptability. It was observed that RbC1(p) was good for making murukku, RkC2(p) was found good for making unniyappam and RkC4(p) was found ideal for health drink. Ease of preparation, cost and keeping quality of the products were also recorded. Time of preparation was found less in the case of health drink (2 minutes). Murukku prepared from RbC1 was found economically feasible (59.00 Rupees/kg). Keeping quality was observed more for murukku (2 weeks).
Developing rice based complementary food for infants
(Department of Home Science, College of Agriculture, Vellayani, 2005) Dhanya Jose; Vimalakumari, N K

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