• VALORISATION OF COCONUT SPROUT 

  ANJANA K; APARNA M P; ANEESHA CELIN K S; JUSWIN SAJI; ARYA T P; PRINCE M V (Guide) (DEPARTMENT OF PROCESSING AND FOOD ENGINEERING, 2025)
• PROCESS OPTIMIZATION AND CHARACTERIZATION OF ARROWROOT BASED FUNCTIONAL HEALTH BEVERAGE 

  LESNA V L; ASNA T A; SRAVYA C; MUHSIN; BINSIYA; RAJESH G K, (Guide) (DEPARTMENT OF PROCESSING AND FOOD ENGINEERING, 2025)
• OPTIMIZATION AND PHYSICOCHEMICAL CHARACTERIZATION OF ULTRASOUND- ASSISTED EXTRACTION OF COCOA BEAN SHELL POWDER 

  NAZRIN H; HIBA P K; NAVYA G; ARDRA V R; ABHINAND RAMESH; RAJESH G K, (Guide) (DEPARTMENT OF PROCESSING AND FOOD ENGINEERING, 2025)
• ULTRASOUND-ASSISTED EXTRACTION, OPTIMIZATION AND MICROENCAPSULATION OF BIOACTIVE COMPOUNDS FROM INDIAN BAEL LEAVES 

  Fathima Rinsha; Nayanthara S R; Arya P; Niranjan P J (DEPARTMENT OF PROCESSING AND FOOD ENGINEERING, 2025)
• Development and evaluation of ready to serve beverages from palmyrah palm fruit 

  Muhammed Thwahir; Archana Bhuvandas; Nandu M Vinod; Alfiya Rahiman; Afeefa M; Prince, M. V (Guide) (Department of Processing & Food Engineering, 2025)
• Development and quality evaluation gluten free noodles from arrowroot and finger millet powder 

  Ashna Yoosaf, CP; Hasna, PV; Gerald Job (2024)

  In recent years, there has been a growing interest in the development of healthier dietary alternatives, particularly gluten-free food products, due to increasing awareness of dietary impacts on overall well-being and ...
• Processing and shelf-life studies of coconut water 

  Silpa, O; Nandana Vishnu; Muhammad Siraj; Muhammed Arshad, KC; Rajesh, GK (Guide) (Department of Processing & Food Engineering, 2024)

  Coconut water is a highly nutritious beverage with low calorific value. Due to its high nutrition content and high chance of fermentation, the shelf life of coconut water is very less. So, it is usually discarded during ...
• Development of a portable cold extruder for value-added products 

  Abhinav Nair; Haseeba Rahiman; Sandra Suresh; Nimmya, N; Prince, MV (Guide) (Department of Processing & Food Engineering, 2024)

  The aim of this study was to develop a novel portable cold extruder, powered by a DC power source, aimed at addressing the limitations of existing extrusion machines. The primary objective was to design a low-cost, ...
• Development and evaluation of millet-based yoghurt 

  Aswin, PK; Fathima Shimna; Neeharika; Nyanthara, B; Rajesh, GK (Guide) (Department of Processing & Food Engineering, 2024)

  Yoghurt is a cultured milk product obtained by lactic acid fermentation through the action of Lactobacillus bulgaricus and Streptococcus thermophilus and resulting in reduction of pH with coagulation. Minor millets are ...
• Development of fibre fortified bread using banana peel powder 

  Paul, NP; Megha, M; Anitta Sebastian; Fathima Mufliha; Prince, MV (Guide) (Department of Processing & Food Engineering, 2024)

  This study explores the utilization of banana peel, a by-product of banana chip production, in developing fiber-fortified bread. The research conducted at Kelappaji College of Agricultural Engineering and Technology ...
• Development and quality evaluation of cake incorporated with Amaranth (Amaranthus viridis) leaf powder) 

  Nerin, KS; Dilna, K Dileep; Sanya Sunny; Malavika, E; Prince, MV (Guide) (Department of Processing & Food Engineering, 2024)

  The incorporation of Amaranth (Amaranthus viridis) leaf powder into cake formulations represents an innovative approach to enhancing the nutritional profile and functional properties of baked goods. This study aimed to ...
• Development and evaluation of potato waste based biodegradable for food packaging 

  Aparna, N; Fahmidha; Arjun Menon; Fathima Nasrin, P; Rajesh, GK (Guide) (Department of Processing & Food Engineering, 2024)

  Plastics have become a necessary component of our contemporary lifestyle and are used widely in a variety of industries. Of them, the packaging industry is the one that uses plastics the most. However, the disposal of ...
• Instant Controlled Pressure Drop Assisted Extraction of Essential Oil From Cinnamon Leaves 

  Ameera, C; Navya Praveen, K; Alex K Sani; Akash Balakrishnan; Prince, MV (Guide) (Department of Processing & Food Engineering, 2024)

  This study aims to optimize the extraction parameters to maximize the essential oil yield from Cinnamomum verum leaves using the Instant Controlled Pressure Drop (DIC) pre-treatment technique followed by hydro-distillation. ...
• DEVELOPMENT AND EVALUATION OF BITTER GOURD PULP EXTRACTOR 

  AISWARYA VINODKUMAR; ARUN K CHITAN; GOPIKA GOPI; SAFA KT; VISMAYA V; RAJESH G K (GUIDE); ANJALY M G (GUIDE) (Department of Processing and Food Engineering, 2023)

  Momordica charantia, commonly known as bitter gourd has been traditionally used in Ayurvedic and Chinese medicine to treat diabetes and its complications. Several medicinal properties of the bitter gourd have been ...
• DEVELOPMENT OF TENDER JACKFRUIT FLOUR BASED PASTA 

  AKHIL MOHAN; ANAGHA V P; SANDHRA J.PREM; SREESHMA T; PRITTY S BABU (GUIDE); PRINCE M V (GUIDE) (Department of Processing and Food Engineering, 2023)

  Jackfruit, a tropical fruit, has garnered significant attention in recent times owing to its distinct flavor, texture, and adaptability. This delectable fruit boasts an impressive nutrient profile, including noteworthy ...
• DEVELOPMENT AND EVALUATION OF JACKFRUIT BASED MEAT ANALOGUE BY EXTRUSION TECHNOLOGY 

  GOPIKA GOPI; MEERA KRISHNA P M; NANDANA M; FATHIMA SALEEKA; ANNA ROSE SABU; RAJESH G K (GUIDE) (Department of Processing and Food Engineering, 2023)

  The research paper depicts the development and storage evaluation of jackfruit-based meat analogue. Meat analogue is a product produced from vegetarian ingredients but it resembles the meat in both nutritional and ...
• PRODUCTION AND CHARACTERIZATION OF ACTIVATED CHARCOAL FROM COCOA POD 

  HARITHA H; JOSEPH PJ; MALU S; MEGHA; SHARON SHAJI; SREEJA R (GUIDE); ANJITHA P K (GUIDE) (Department of Processing and Food Engineering, 2023)

  Cocoa (Theobroma cacao L.) is one of the widely cultivated crops in the world. Cocoa fruit consist of cocoa pod (70%), cocoa bean (27-29%), and placenta (1-3%). cocoa bean is the major raw material in the production ...
• MODIFICATION AND EVALUATION OF JACK FRUIT SEED PEELER 

  ABHISHIKTH ALBY; ALEENA SUNIL; ANAMIKA KRISHNAN; MANYA; RAJESH GK( GUIDE); ANJALY M G (GUIDE) (Department of Processing and Food Engineering, 2023)
• ULTRASOUND ASSISTED EXTRACTION OF THEOBROMINE FROM COCOA BEAN SHELL 

  FARHANA SHIRIN; MUBASHIR K.P.; SAJEER K; UMMUL ASNA K; VISHNU PRASAD J R; SREEJA.P R (Guide) (Department of Processing and Food Engineering, 2023)

  Theobromine, also known as xantheose, is the principal alkaloid of Theobroma cocoa. During fermentation of cocoa bean, theobromine content increases and some are migrated to cocoa bean shell. Since cocoa bean shell is ...
• DEVELOPMENT AND QUALITY EVALUATION OF NUTRIENT RICH PASTA FROM COMPOSITE FLOUR 

  ALAN JOSEPH; ANJALY BALAKRISHNAN; DEVIKA K K; MAYA S KUMAR; STELLA JOHNSON; Dr. Rajesh G K, project guide (DEPARTMENT OF PROCESSING AND FOOD ENGINEERING, 2022)

  Pasta by itself is a healthy nutritional diet and has great scope as an ideal functional food if supplemented with additional healthy ingredients. Taking this context into consideration there is a need to develop nutrient ...

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