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We started functioning as a research institute under ICAR in July 1963 with its Head quarters at Sreekariyam, near Thiruvananthapuram. It has one regional center, which is functioning in Bhubaneswar.
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Novel Techniques in the Synthesis of Modified Starches from Cassava Starch derivatives have huge potential in varios food and industrial applications because of the broad range of functional properties they exhibit. Maize and cassava are the main commercial sources of starch. Cassava starch shows unique structural and functional properties which are different from cereals such as rice, wheat and maize and also from tubers like potato. Cassava starch is known as the most bland flavours tarch in the world. Tuber starches swell more rapidly in a narrower temperature range than the common cereal starches.In addition to bland flavour and taste, cassava starch possesses many desirable characteristics like easy extractability, high paste viscosity, and high paste clarity and less tendency to retrograde. In spite of these desirable properties, it has a major limitation that the hot gels of cassava starch shows high instability and exhibits drastic fall in viscosity at high temperature conditions. It is possible to modify the properties of starch without altering the desirable characteristics. |
 Shri. Raveendran, a traditional farmer from Pongummoodu, Thiruvanathapuram, Kerala harvested a giant African white yam (Dioscorea rotundata) weighing 275Kg from his back yard during December 2009. The variety he planted was “Sree Subhra” released from CTCRI, Sreekariyam, Thiruvanathapuram. The plant was raised organically and it took only 10 months to mature. The farmer regularly consulted the scientist of Crop Production Division of CTCRI and followed their advices and directions |