期刊名称：International Journal of Early Childhood Special Education
电子版ISSN：1308-5581
出版年度：2022
卷号：14
期号：3
页码：1915-1920
DOI：10.9756/INT-JECSE/V14I3.223
语种：English
出版社：International Journal of Early Childhood Special Education
摘要：The present study was conducted using a quasi-experimental Research. The 100 numbers of rural women belongs to puducherry region have been involved in the study. Quasi experimental design is applied by conducting pre-test and post-test design for measuring the dependent variable once before the Result Demonstration is imparted and after the Result Demonstration is imparted on value techniques in fruits. The locally grown fruits like guava, papaya, banana and Mango were selected. The fruit squash preparation. Fruit Jam, Dehydration techniques of fruits (sun drying) and Fruit Jelly preparation in all four types of selected fruits have been result demonstrated .The pre-training knowledge and post training knowledge were assessed using personal interview schedule in four dimensions. The knowledge was assessed using the five dimensions 1.Principles of preparation of value added products from fruits, 2.Preparation of Fruit squash and consumption methods,3. Preparation of Fruit Jam, 4.Drying and Dehydration techniques 5.Food safety standards and importance of research. A significant differences were found among pre and post training mean score of all the five dimensions.
