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ThesisItem Open Access IMPACT OF SUPPLEMENTATION OF FUNCTIONAL BEVERAGE ON THE NUTRITIONAL STATUS OF SPORTSWOMEN(PAU Ludhiana, 2011) Anupriya Singh; Anita KochharThirty sportswomen in the age group of 16 to 18 years were selected from Punjab Agricultural University, Ludhiana to determine the impact of supplementation of functional beverage on the nutritional status of sportswomen. Functional beverage was prepared by using whey water, pearl millet, cauliflower leaf powder, banana and jaggery at three different levels i.e. S1, S2 and S3. The developed functional beverage was organoleptically evaluated by a panel of judges and students by using nine-point hedonic scale. Both the panels gave the highest overall acceptability scores to the S1 level which was prepared by using 2.5 g cauliflower leaf powder, 5 g pearl millet, 10 g jaggery, 20 g banana and 63 ml whey water per 100 ml. The most acceptable level was chemically analyzed for proximate composition, available carbohydrates, vitamins and minerals and anti-nutritional factors by using standard methods. The study time was divided into two periods. The first period was the control period when the subjects were observed without the supplementation of developed functional beverage for the period of 1 month. The second period was an experimental period when subjects were supplemented with 200 ml of developed functional beverage. The beverage was given half an hour before their sports training 5 days a week for a period of 3 months. The results revealed that the average body weight, height, mid upper arm circumference, triceps skinfold thickness and body mass index were below the normal range. The mean daily intake of cereals, green leafy vegetables, fruits and sugar/jaggery increased significantly (p<0.01) after the supplementation of functional beverage. The diet of sportswomen were deficient for energy, protein, fat, thiamine, riboflavin, niacin, folic acid, ascorbic acid, iron, calcium, phosphorus and zinc as compared to the RDA for the sportswomen. There was a significant (p<0.01) improvement in heamoglobin, packed cell volume and mean corpuscular volume after the experimental period i.e. 9.42, 3.19 and 2.08 %, respectively. Seventy seven percent subjects were anaemic during control period which reduced to 50 % after experimental period. Significant (p<0.01) improvement was seen in blood glucose and serum retinol level i.e. 12.7 and 5.46 % in the subjects after the experimental period. Run time for ‘Cooper’s 1.5 mile run test’ and rise in heart rate after the test reduced significantly (p<0.01) i.e. by 15.95 % improvement in their average run time after the experimental period. Hence, it can be inferred from the results that supplementation of functional beverage before the sports training improved physical performance of the sportswomen. Therefore, the consumption of underutilized foods such as pearl millet and cauliflower leaf powder should be encouraged to improve their nutritional status.