भाकृअनुप - केंद्रीय रोपण फसल अनुसंधान संस्थान
ICAR-Central Plantation Crops Research Institute
An ISO 9001:2015 Certified Institute
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Dr. Shameena Begum P P


Physiology, Biochemistry and Post Harvest Technology



04994-232894 (ext.) 318


Post Harvest Technology of Horticultural Crops

 a. Process:

·         A process technology for non dairy alternative of ice cream was successfully developed and named as ‘Frozen coconut delicacy’

·         Contributed in the development of process protocol for the preparation of homemade bean to bite dark chocolate from coconut sugar.

·         Contributed in development of process protocol for the production of coconut milk powder using foam mat drying technique.

·         Contributed in the Development of process protocol for coconut milk based paneer.

·         Contributed in optimization of process parameters for the development of kalparasa based nutribar.

·         Contributed in process optimization of the for foam mat dried coconut milk powder and Development of ready to cook kheer mix using coconut milk powder, vermicelli and coconut sugar

·        Assisted in the process protocol development for the preservation of trimmed tender coconut

·         Contributed in process technology for the development of vinegar, jelly and squash from matured coconut water.

·         Contributed in vinegar production from neera and coconut water.

b.    Products developed:

·         Frozen coconut delicacy

·         Bean to bite dark chocolate

·         VCO cake based muffins

·         VCO cake based extrudates

·         Coconut milk residue based pasta

·         Formulation of coconut milk residue based fried snacks

·         Tender nut water dessert

·         Foam mat dried coconut milk powder

·         Development of coconut milk residue and jackfruit seed enriched biscuits

d.     Patents filed

·         Involved in the filing of patent on ‘Process protocol for foam mat dried coconut milk powder using sodium caseinate, maltodextrin and carboxy methyl cellulose’ on 26.06.2020 (TEMP/E-1/29398/2020) : Inventors: Shameena Beegum,P.P., Manikantan, M.R., Pandiselvam, R., Paulraj,S.

·         Involved in the filing of patent on ‘Linear Actuator based Minimal Processing Machine for Tender Coconut’ (TEMP/E- 1/30543/2020-CHE on 30. 06. 2020) : Inventors: Pandiselvam, R., Manikantan, M.R Mathew, A.C., Shameena Beegum, P.P


S. No.

Name of the Award


Work for which the said Award was conferred


 Merit award for academic excellence


Outstanding performance in MSc. (Hort.) Processing Technology at College of Agriculture, Vellayani, KAU during 2011.


Academic excellence award


Merit for Highest Mark in Science Subjects in Post Graduation from  the Administration of The Union Territory of Lakshadweep, Department of Science and Technology, Kavaratti,  U.T. of Lakshadweep,


Student of the year


For academic excellence and securing IIIrd Rank for ARS: 2013-14 awarded by The Lakshadweep Students Association (LSA)


Best original research paper award


Best Oral Presentation on Optimization and evaluation of ready to eat extruded snack from virgin coconut oil cake. Presented in the technical session “Value addition and product diversification” of third international symposium on coconut research and development (ISOCRAD 3) held at ICAR-CPCRI, Kasaragod during 10-12 December, 2016.


Best innovator award


Best innovator award in the District level innovation fest, 2019 organized by  Central University of Kerala, Kasaragod, Kerala


Part of best  AIRCP-PHET centre

2019 & 2020

An appreciation Certificate received from the Director, ICAR-CPCRI, Kasaragod  for winning the Best Research Centre award from AICRP-PHET for 2019 and 2020



Appreciation letter


Appreciation letter received from the Additional Chief Secretary & Agriculture Production Commission, Agriculture & Farmers welfare Dept. Govt. of Kerala in connection with the contribution to the Technical session of Value addition for income Generation in Agriculture (VAIGA) 2020.


Scholarship Received


Awarded for Senior Research Fellowship in Innovation Science Pursuit for Inspired Research (INSPIRE), Department of Science and Technology, Ministry of Science and Technology, India for Ph.D. Research Work at Indian Agricultural Research Institute, New Delhi  during  2011-12.


Qualified for Moulana Azad National Fellowship,  UGC  for  perusing PhD. 2011-2014


NAAS ID and rating
1Shameena Beegum, Manikantan, M.R., Monika Sharma, Pandiselvam, R., Gupta, R.K. and Hebbar, K.B. 2019. Optimization of processing variables for the development of virgin coconut oil based extruded snacks. Journal of Food process Engineering. DOI: 10.1111/jfpe.13048



2Pandiselvam, R., Manikantan, M. R., Balasubramanian, D., Shameena Beegum, P.P.,  Mathew, A. C., Ramesh, S.V., Hebbar, K.B. and Niral,V. 2019. Mechanical properties of tender coconut (Cocos nucifera L.): Implications for the design of processing  machineries. Journal of Food Process Engineering, Accepted, DOI: 10.1111/jfpe.13349



3Pandiselvam, R., Manikantan, M.R., Sunoj, S., Sreejith, S. and Beegum, S. 2019. Modeling of coconut milk residue incorporated rice-corn extrudates properties using multiple linear regression and artificial neural network. Journal of Food Process Engineering,  42(2): doi: https://doi.org/10.1111/jfpe.12981



4Shameena Beegum, Monika Sharma, Manikantan, M.R. and Gupta, R.K. 2017.  Effect of virgin coconut oil cake on physical, textural, microbial and sensory attributes of muffins. International Journal of Food Science and Technology. 52 (2): 540-549.  DOI: 10.1111/ijfs.13310



5Ramesh, S.V., Pandiselvam, R., Thushara, R., Manikantan, M.R., Hebbar, K.B., Shameena Beegum., Mathew, A.C., Neenu, S., shil, S. 2020. Engineering intervention for production of virgin coconut oil by hot process and multivariate analysis of quality attributes of virgin coconut oil extracted by various methods. Journal of Food Process Engineering, 42(2). DOI: 10.1111/jfpe.13395



6Pandiselvam, R., Hebbar, K.B., Manikantan, M.R., B. K. Prashanth., Shameena Beegum., Ramesh, S.V. 2020. Microwave Treatment of Coconut Inflorescence Sap (Kalparasa_): A Panacea to Preserve Quality Attributes, Sugar Tech. https://doi.org/10.1007/s12355-020-00828-9



7Shameena Beegum, P.P., Manikantan, M.R., Pandiselvam, R., Arivalagan, M. and Hebbar, K.B. 2018. Comparative evaluation of natural vinegar produced from mature coconut water and coconut inflorescence sap. International Journal of Innovative Horticulture, 7(2): 123-127.



8Pandiselvam, R., Manikantan, M.R., Kothakota, A., Rajesh, G.K., Beegum, S., Ramesh, S.V., Niral, V. and Hebbar, K.B., 2018. Engineering properties of five varieties of coconuts (Cocos nucifera L.) for efficient husk separation. Journal of Natural Fibers, Accepted, doi: 10.1080/15440478.2018.1507863



9Hebbar, K.B., Pandiselvam, R., Manikantan, M.R., M. Arivalagan, Shameena Beegum, P. Chowdappa. 2018. Palm Sap—Quality Profiles, Fermentation Chemistry, and Preservation Methods. Sugar Tech (2018).  https://doi.org/10.1007/s12355-018-0597-z



10Shameena Beegum, V.R. Sagar, Abhijit Kar, Eldho Varghese,  Surender Singh, M. Neema, Krishna Prakash and V. Aparna. 2019. Effect of Pasteurization Methods on Enzyme Activities, Microbial and Sensory Evaluations in Ready to Serve Watermelon Juice (Citrullus lanatus) International Journal of Current Microbiology 8(6): 2708-2717