1. KAUTIR (Kerala Agricultural University Theses Information and Retrieval)
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Item Value addition and quality evaluation of aerial yam (Dioscorea bulbifera L.)(Department of Community Science, College of Agriculture, Vellanikkara, 2023-03-03) Neha, E S.; Aneena, E ROne of the most popular food groups consumed globally is starchy roots and tuber crops. They provide a diverse range of beneficial nutrients and health advantages as well as add variety to the diet. Worldwide, the primary root and tuber crops occupy around 53.93 million hectares and generate 736.747 million tonnes of production annually. In order to combat food and nutritional insecurity, the present agricultural system must be diversified, and alternative food and feed sources must be sought. Underutilized varieties of certain indigenous crops, particularly tuber crops, may play an essential role in such circumstances. Many indigenous starchy tubers crops still need to be thoroughly researched for their nutritional and health potentials. One such yam species, aerial yams, commonly called Adathappu in Kerala, was once commonly cultivated in Kerala for use as food and medicine. But due to the widespread availability of other commercially dominating tuber crops, it has since lost its prominence. Hence, the current study, "Value addition and quality evaluation of aerial yam (Dioscorea bulbifera L.)," emphasized evaluating the physicochemical characteristics, bioactive compounds, and therapeutic potential of aerial yam. The study also analysed aerial yam’s suitability for product development with the goal of enhancing nutrition security by utilizing underexplored local food sources. The starch and moisture levels of the aerial yam were found to be 23.80 ± 0.69 g/100g and 67.99 ± 0.77 %, respectively. There were 72.50 ± 0.88 g, 5.01 ± 0.04 g, and 0.31 ± 0.04 % of the macronutrients like carbohydrates, protein, and fat in 100g of aerial yam. The aerial yam detected a crude fiber content of 3.05 ± 0.05 g/100 g. The aerial yam's vitamin C and total ash content were determined to be 3.04 ± 0.05 mg and 1.96 ± 0.34 % per 100 g, respectively. According to the study (100 g) aerial yams contain 535.90 ± 3.96 mg of calcium, 12.96 ± 0.46 mg of iron, 52.40 ± 0.94 mg of phosphorus, and 111.280 ± 4.08 mg/100g of potassium. The aerial yam's in vitro starch digestibility was 53.37 %. Calcium, iron, and phosphorus were available in vitro at 31.47 ± 0.86 %, 64.09 ± 0.94 %, and 59.22 ± 0.73 %, respectively. The amount of tannin, a potent antioxidant secondary metabolite, in aerial yams was high (56.0 ± 0.89 mg/100g). The phytate and oxalate contents of the aerial yam were 5.85 ± 0.47 mg and 11 ± 0.54 mg per 100 g, respectively. The cooked aerial yam's organoleptic aspects were evaluated and found to be acceptable. A great diversity of bioactive compounds with many therapeutic properties were identified by high-resolution liquid chromatography of the methanolic extract of the aerial yam. With the use of in silico molecular docking, the therapeutic potential of the aerial yam in managing various diseases was investigated. Following successful molecular docking, ADMET analysis was performed on all the compounds. Further, the yam extracts were also found to have antioxidant, antiproliferative, and anti-inflammatory potential. The glycaemic index of the yam was found to be 49.53%. Hence, it can be classified as moderate glycaemic food. It was found that by blanching the yams for 3 minutes, followed by dipping in 1% KMS for 15 minutes and drying is the most suitable pretreatment for preparing organoleptically acceptable flour. The selected flour's physico functional characteristics were assessed, and product recovery, oil absorption capacity and bulk density was found to be 50.86, 1.15, and 0.42. Further, the selected yam flour was kept in polyethylene bags of 250 gauge for storage studies and was found to be shelf stable for up to 3 months. Crackers were successfully developed by incorporating 40% of selected aerial yam flour, wheat flour, and other flavour ingredients. The present study found aerial yam to be a good source of various primary metabolites, including calcium, iron, phosphorus, potassium, and crude fiber. Further, in silico and in vitro studies have validated the yam’s antioxidant, anti-inflammatory and anti proliferative potential. Promoting underutilized tubers can also be an excellent alternative for tackling problems like nutritional and food security problems. Value addition and quality evaluationItem Dietary behaviour of school going children during the covid - 19 confinement and the impact of the online nutrition education intervention(Department of Community Science, College of Agriculture, Vellayani, 2023-05-23) Revathy, M S; Beela, G KDuring COVID-19 pandemic was declared, a number of restrictions have been imposed all over the world. The present study entitled “Dietary Behaviour of school going children during the COVID-19 confinement and the impact of the online nutrition education intervention” was carried out during 2020-2022. The objective of the research was to analyze the influence of the COVID-19 pandemic and social isolation on the diet and physical activity among the school going children of Trivandrum district. The study also aimed to develop nutrition education tools and evaluate the nutrition education imparted using the tools to the school going children Two hundred and fifty school going children were randomly selected from urban and rural areas from Thiruvananthapuram district in order to comprehensively examine the eating habits, food consumption pattern, physical activity and sleep differences in school going children before (Pre Covid) the COVID-19 pandemic and one year later during the pandemic (Peri Covid) Assessment tools were created in the google forms and was provided to them. The assessment tools used to elicit were questionnaires included parameters like demographic characteristics, food preferences, food frequency, food consumption pattern, eating Behaviour, Behaviour indicators, self-regulation of eating Behaviour and nutrition knowledge. In order to impart nutrition education videos and pamphlets were developed which was uploaded in social media for the children to access. A pilot study was conducted any 20 students to assess the reliability and validity of assessment tools and online nutrition education tool. Based on the results of the pilot study the tools were finalized . The data collection process was completed by online questionnaire forms and self-reported data was obtained from 250 participants at two measurement points before ( Pre Covid ) and during ( Peri Covid ) the lockdown to examine the influence of the lockdown on Physical Activity, dietary habits, sleep, and media usage of school going children aged 10-12 years.After the assessment , online nutrition education session was delivered for the selected 250 school going students At baseline and one week post , a short nutrition knowledge assessment was done . 169 Out of two hundred and fifty school going students 48.8% of them were males and 51.2% were female. Majority of the students were studying the Fifth grade . Majority of the parents reported that self-employed (44%) . The socio-economic status of (49.2% ) was in the category of above poverty line. The education status of the majority of the sample’s mother was plus two(33.6%) and father was graduate (27.60%). Majority of the respondents of the study were non-vegetarians (98%). The present study reveals that the food preferences towards all the food groups decreased during COVID-19 pandemic. It was found that the mean scores of the frequency of consumption of most products decreased (Pre Covid to Post Covid ) ,Cereals (5.04 to 4.47), legumes (4.38 to 3.86 ), Nuts (5.05 to 4.73), Seeds (4.53 to 3.81), Fruits (5.43 to 4.39), vegetables (5.07 to 4.09) and fish (5.64 to 5.35) and dairy products(5.55 to 5.46) Whereas the mean score increased in the case of Meat (5.72 to 5.73). However, it was found that intake of Juice (4.29 to 5.01 ), ice cream ( 3.43 to 4.15), Puffs (3.64 to 4.32 ), Biscuit (4.74 to 5.19) , jalebi (2.71 to 3.93), Milk Chocolates (3.03 to 3.90), Miranda (1.84 to 2.70 ),Apple fizz (1.54 to 2.82) increased significantly peri pandemic compared to pre pandemic. The eating Behaviour of the respondents also changed during the pandemic and mean score of the desire for restaurant /packed food (7.3-10.5),emotional under eating (10.2-10.9) increased. Food consumption pattern also change remarkably and the study portraits that the consumption of food on daily basis increased from 3 times a day to 7 times a day .The present study depicts that the consumption of fruits and vegetables decreased (4.42 to 3.04) during pandemic whereas consumption of bakery items( 1.59 to 3.66 ),sugar sweetened beverages (1.43 to 2.71), snacks ( 1.78 to 4.37), and foods with high sugar (1.86 to 3.48 ) significantly increased. When Self- regulation of eating Behaviour was analyzed, it indicates that there was a tremendous decrease in the intake of healthy diet (1.00 to .20), during the pandemic. Changes in daily activity patterns (increased sleep duration with higher sleep quality and reduced physical activity) was also observed. Additionally, an increase in general media usage was observed during the pandemic. The study also shows that significant change in nutrition knowledge occurred after the nutrition education, Dietary recommendations (12.06 to 32.86), Foods groups and healthy food choice(35.39 to 77.86), Disease and weight management (8.88 to 21.64). 170 These results are of concern and reflect that lockdown can have deleterious consequences at personal, social and psychological level, which may produce imbalances in the maintenance and acquisition of healthy lifestyle behaviours. National and international studies that have addressed aspects of lifestyle in childhood during pandemic are scarce. Therefore, these results contribute to better identifying the impact and repercussions that the COVID-19 pandemic has had on children. Further Longitudinal studies are required to learn the long-term effects of the COVID-19 pandemicItem Process optimisation and utilisation of resistant starch from sorghum (Sorghum bicolor (L.) Moench)(Department of Community Science, College of Agriculture ,Vellanikkara, 2023-04-18) Reshma Suresh; Sharon, C LSorghum, commonly named as great millet are gluten free grains with good nutritional profile. Sorghum grains contain higher amount of resistant starch than other cereals and seems to be more slowly digestible. Resistant starch (RS) is the sum of starch and products of starch degradation which is not absorbed in the small intestine of healthy individuals. In this context, the present study, entitled "Process optimisation and utilisation of resistant starch from sorghum (Sorghum bicolor (L.) Moench), was undertaken with the objectives of optimising the conditions for resistant starch formation in sorghum, its quality evaluation and product development In the present study, the sorghum starch samples were autoclaved at 120°C and 140°C with 10 per cent moisture for 15, 30, 60 minutes consecutively (T2-T7). The above mentioned procedure was repeated by the replacing the moisture with 20 per cent (T8-T13) and 30 per cent (T14-T19). Sample autoclaved at 120⁰C for 15 minutes with 20 per cent moisture was found to have maximum amount of resistant starch (38.19%). The selected starch sample (T8) was subjected to repeated autoclaving and cooling cycles for 2, 3, 4 times. Treatment T8 after 3 repeated autoclaving and cooling cycles, showed maximum RS content (39.22%). As the number of cooling cycles increased the amount of resistant starch in the sample increased. The selected sorghum resistant starch along with sorghum starch were evaluated for its quality aspects. Sorghum resistant starch had a higher pH value of 6.02 whereas native starch had a pH of 5.70. The moisture content of sorghum resistant starch (9.93%) was observed to be lower than that of sorghum starch (12%). The water holding capacity of resistant starch was estimated and found to be 2.03 g water/g flour which was statistically different from the water holding capacity of sorghum starch which was estimated to be 1.09 g water /g flour. The bulk density of sorghum resistant starch was 0.83g/mm3 whereas that of sorghum starch was estimated to be 0.88 g/ mm3. The retrogradation property of resistant starch (60%) was lower than that of sorghum starch (65 %). The gelatinisation temperature of resistant starch (74.50ºC) was estimated to be slightly higher than that of sorghum starch (72ºC). The carbohydrate content of resistant starch was found to be 95.33g/100 g and that of sorghum starch was found to be 95.43g/100 g. The starch content of resistant starch (87g/100 g) and sorghum starch (87.32g/100 g) showed no significant difference. The amylose content of resistant starch was found to be 27.20 per cent and in the sorghum starch it was 23.10 per cent. The amylopectin content of resistant starch was 59.80 per cent whereas that of sorghum starch was 67.22 per cent. The total sugar content of resistant starch was 3.53 per cent whereas sorghum starch had a total sugar content of 3.61 per cent. The in vitro digestibility of resistant starch was 10.31 per cent which was significantly lower than that of sorghum starch (62%). The prepared starch was packed in laminated pouches and stored for a period of three months. The pH of the flour gradually increased from 6.02 to 6.99 after the third month of storage. The bulk density was initially 0.83 g/mm3 which increased to 0.97 g/mm3 after the third month of storage. The water holding capacity of the flour was found to be 2.03 g water/ g flour initially which decreased to 1.96 g water/g flour after third month of storage. The reterogradation property was found to be 60.67 per cent initially which increased to 62.33 per cent, 63.58 per cent and 64.21 per cent after the first, second and third months respectively. The effect of storage on nutrient composition of the sorghum resistant starch was also studied. The carbohydrate content was found to be 95.33 g/100 g initially, which decreased after third month of storage (92.41g/100g). The starch content of sorghum resistant starch had a statistically significant difference on storage. It was initially found to be 87g/100g which decreased to 84.72 g/100g after three month of storage. The total sugars also decreased from 3.523 per cent to 2.99 per cent on storage. The in vitro digestibility of the starch decreased with increasing storage. It was initially 10.31 per cent which decreased to 10.30, 10.06 and 10.02 per cent after first, second and third month respectively. The glycemic index of the resistant starch and sorghumItem Standardisation and quality evaluation of millet incorporated nutri waffles(Department of Community Science, College of Agriculture ,Vellanikkara, 2023-03-16) Riya, P P; Aneena, E RWaffles are ready to eat foods made from leavened batter or dough that is cooked between two hot plates and is patterned to give a characteristic size, shape and surface impression. The utilisation of millets is restricted due to the non-availability of convenient foods in ready to eat form. Millets can be effectively utilised for developing value added products that can improve the overall diet quality. The present study entitled “Standardisation and quality evaluation of millet incorporated nutri waffles” was conducted to standardise ready to eat millet based nutri waffles and to evaluate organoleptic, nutritional and storage qualities of the developed nutri waffles. Two types of nutri waffles, one based on finger millet flour (FMF) and the other based on pearl millet flour (PMF) were standardised in combination with refined wheat flour (RWF) and tapioca flour (TF). Nutri waffles based on finger millet flour were standardised with different proportions of refined wheat flour. Among different treatments, the treatment T5 (50% FMF + 50% RWF) secured the highest scores for organoleptic evaluation. In finger millet based nutri waffles prepared with tapioca flour (TF), the mean scores and mean rank scores for sensory parameters were the highest for the treatment T2 (80% FMF + 20% TF) and secured a mean score of 8.54 for overall acceptability. Among nutri waffles prepared with pearl millet flour in combination with refined wheat flour (RWF), T3 (70% PMF + 30% RWF) had good sensory qualities. Pearl millet based nutri waffles in combination with tapioca flour (TF), the treatment T4 (60% PMF + 40% TF) secured the highest mean score of 8.47 for overall acceptability. Nutritious millet waffles using a composite flour of 70 per cent pearl millet flour and 30 per cent refined wheat flour were successfully standardised with good sensory qualities. The incorporation of 40 per cent tapioca flour instead of refined wheat flour was also found to be suitable for pearl millet based nutri waffles. These organolepticallybest nutri waffles were prepared and packed in HDPE covers and stored under ambient conditions for three months. The physico-chemical, organoleptic and microbiological qualities of these products were evaluated initially and at monthly intervals for a period of three months. The physico-chemical qualities of the nutri waffles revealed that the NW.1 (50% FMF + 50% RWF) contained 4.43 per cent of moisture, 68.28 g/100 g of total carbohydrate, 6.26 g/100 g of protein, 2.91 g/100 g of total fat, 4.31 g/100 g of total fibre, 39.65 g/100 g of starch, 13.15 per cent of reducing sugar, 115.32 mg/100 g of calcium, 1.23 mg/100 g of iron, 2.14 mg/100 g of sodium and 177.82 mg/100 g of potassium. NW.2 (80% FMF + 20% TF) contained 5.37 per cent of moisture, 60.16 g/100 g of total carbohydrate, 4.60 g/100 g of protein, 3.04 g/100 g of total fat, 5.61 g/100 g of total fibre, 31.66 g/100 g of starch, 14.87 per cent of reducing sugar, 177.11 mg/100 g of calcium, 1.63 mg/100 g of iron, 3.84 mg/100 g of sodium and 242.72 mg/100 g of potassium. The nutritional qualities of pearl millet nutri waffles, NW.3 had 3.11 per cent of moisture, 65.10 g/100 g of total carbohydrate, 7.46 g/100 g of protein, 4.52 g/100 g of total fat, 5.32 g/100 g of total fibre, 35.79 g/100 g of starch, 16.02 per cent of reducing sugar, 15.16 mg/100 g of calcium, 2.33 mg/100 g of iron, 2.27 mg/100 g of sodium and 180.46 mg/100 g of potassium. NW.4 had 6.43 per cent of moisture, 52.33 g/100 g of total carbohydrate, 5.22 g/100 g of protein, 4.10 g/100 g of total fat, 4.62 g/100 g of total fibre, 23.56 g/100 g of starch, 17.04 per cent of reducing sugar, 16.06 mg/100 g of calcium, 1.82 mg/100 g of iron, 4.35 mg/100 g of sodium and 193.12 mg/100 g of potassium respectively. The nutri waffles NW.1 (50% FMF + 50% RWF) and NW.3 (70% PMF + 30% RWF) were compared with refined wheat flour waffles (control) and NW.2 (80% FMF + 20% TF) and NW.4 (60% PMF + 40% TF) were compared with tapioca flour waffles (control) and found that, nutri waffles have better nutritional qualities than their control waffles. The nutritional qualities of nutri waffles slightly changed at the end of the storage period for three months and the mean scores of all organoleptic parameters slightly decreased by the end of the storage. However, all nutri waffles maintained an acceptable organoleptic level at the end of the storage period. The total microbial count observed was within permissible limits at the end of storage. Yeast population and insect infestation were not observed throughout the storage period. The nutri waffles were shelf stable without any deterioration u p t o three months of storage in HDPE covers at ambient conditions. The cost of finger millet nutri waffle incorporated with refined wheat flour (NW.1) was Rs. 19 per 100 g and finger millet incorporated with tapioca flour nutri waffle (NW.2) was Rs. 21 per 100 g. The cost for pearl millet nutri waffle incorporated with refined wheat flour (NW.3) was Rs. 23 per 100 g and pearl millet nutri waffle incorporated with tapioca flour (NW.4) was Rs. 25 per 100 g. The study shows that both finger millet and pearl millet were suitable for preparing nutri waffles. As these waffles were nutritionally superior, these can be popularised as a convenient food and hence there is immensive scope for marketing these nutri waffles in our market.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 Process optimization of fruit blended boba tea pearls from cassava (Manihot esculenta)(Department of community science, college of agriculture,Vellayani, 2023-11-09) Gayathri, D.; Anitha, ChandranItem 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.Item Impact assessment of integrated child development services (ICDS) programme on nutritional status of children at Trivandrum district(Department of Community Science, College of Agriculture ,Vellayani, 2020) Abhina, B; Anitha Chandran,CThe project entitled “Impact Assessment of Integrated Child Development Services (ICDS) programme on nutritional status of children at Trivandrum district” was carried out at the Department of Community Science, during 2018-2020. The objective of the research was to study the impact of ICDS programme on Nutritional Status of children attending Anganwadi Centres and to study the effect of Knowledge, Attitude and Practice of Anganwadi staff on nutritional outcome of children. The study was conducted among 90 children in the age group of 2-6 years attending the anganwadies and 25 anganwadi workers and helpers working under the anganwadies. Children in the study population attending anganwadies were classified into 5 age groups under the heading male and female. 35% of the children in the age group of 24-36 months were male children and 32% were female children. In the 37-48 age group 28% were male children and 34% were female children. 28% male children and 34% of female children were included under the age group 49-60 months. In the category of above 60 months that is 5 years only male children were there (9%). Birth weight of children were collected from their mothers and found that 11.6% of male children and 13% of female children in the study population were having a lower birth weight i.e. less than 2500gm. Majority of children (48.88%) were from the families having a monthly income of less than or equal to 20,000. Food consumption pattern of the beneficiaries were assessed through the collection of details on the food consumption pattern, frequency of having different food items and the meal timing. 4.4% of the children were vegetarians. Food intake of anganwadi children were found through 24 hour recall method and the nutrients present in their diets were calculated using the Indian food composition table of NIN (2017). The mean intake of children in the age group of 1-3 years are having the required RDA. Protein intake is also more than RDA requirements. But their mean intake shows a serious deficiency in the intake of Vitamin A in their diet. Iron requirement is also less than actual RDA needs. The intake of calorie of children in the age group of 4-6 years from the diet were less than the actual requirements. The diet was found to be deficient in Vitamin A and Iron. Anthropometric measurements such as weight, height, skin fold thickness, mid upper arm circumference, head circumference, chest circumference, waist circumference and hip circumference of the anganwadi children was collected. More than 80% anganwadi children are having their required weight and height standards. Head circumference was greater than chest circumference for 7% of children. 52 % of children were having lesser percentile values of BMI than their actual standards. 30% of children have skin fold thickness less than 10 mm. Clinical deficiency symptoms like teeth caries, dry skin, pigmentations in skin and anorexia were found among 4.4%, 2.2%,2.2% and 5.6% respectively among anganwadi children. Nutritional Status Index of children were calculated. 49% of children were having NSI values above the mean value. Nutrition status index of children were correlated with the variables and found that there is strong correlation between Skin fold thickness (.77), Mid Upper Arm Circumference (.73), Waist Circumference (.76) and Head Circumference (.74). Knowledge, attitude and practice of anganwadi workers and anganwadi helpers were assessed through structured questionnaire. Scores were given according to their answers. Association of KAP of anganwadi helper and worker were correlated and found that there is no significant difference between the knowledge of anganwadi worker and helper. Anganwadi workers score were more than anganwadi helpers in their attitude and practice score. Children in the angnawadi with greater knowledge have better nutritional status than others. Angawadies having lesser number of children are getting more attention than those with more number of children. Findings of the study indicates that Anganwadi workers and mothers should be made aware of the nutritional needs and its significance among children. Knowledge of AWW and AWH should be improved to increase the nutritional status of children by providing better training programmes. Nutrition should be given more importance than preschool education in anganwadies. Children should be provided with better infrastructure facilities for their overall development especially the study kits. Kitchen garden shall be maintained by all anganwadies in order to make the required vegetables in the anganwadi itself. A nation’s children are its supremely important asset and the nation’s future lies in their proper development. An investment in children is needed an investment in the Nation’s Future. A healthy and educated child of today is the active and intelligent child of tomorrow. So they should be well-nourished.