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20132
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Subject: Food and Nutrition × End date: 2013 × Start date: 2013 ×
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    ThesisItemOpen Access
    Enhancement of bioavailable iron in the meals of adult women
    (PAU, 2013) Singh, Anamika; Bains, Kiran
    The study was carried out to assess the meal pattern and nutrient intake of farm women and to determine the meal constituents which influenced the in vitro iron bioavailability of their meals. In vitro bioavailability of iron in context to fortification of key foods to the basic meals was also studied. The percent adequacy of food groups namely cereals, pulses, green leafy vegetables, roots and tubers, fruits, other vegetables, milk and milk products, sugars and fats and oils by women was 98, 54, 5, 63, 49, 16, 122, 141 and 216 %, spectively. Out of seven nutrients studied, calcium was adequate while energy, protein, folate, ascorbic acid and iron were marginally adequate with nutrient adequacy ratios ranged between 75-100%. Only β-carotene was marginally inadequate. The mean adequacy ratio (MAR) of the diets was 83%. The diets of farm women were in the class of intermediate diets as per FAO/WHO classification with iron bioavailability of 8.11%. The analysis of meals of the subjects showed that the meal constituents which influenced iron absorption positively (p≤0.01) were ascorbic acid and β-carotene in breakfast and only β-carotene in dinner. The meal constituents which affected iron absorption negatively (p≤0.01) were zinc and calcium in breakfast as well as lunch and phytates and neutral detergent fibre in dinner. Inclusion of 200 g of chicken, 135g of salad and 120 g of orange to the basic meals of rice or chapati with either dal or saag enhanced iron bioavailability by 1.6 fold to 5.0 fold; 5.2 to 28.9% and 4.7 to 10.7%, respectively. The best enhancer of iron absorption for vegetarian women was lemonade (250 ml) which resulted in 70.2 and 61.0% increase of in vitro bioavailability of iron to the rice based meals with dal and saag, respectively. The inclusion of lemonade resulted in 1.3 fold increase in iron bioavailability in chapati based meals. The in vitro bioavailability of iron was reduced by 3.8 to 36.8% and 1.5 to 36.8% when basic meals were fortified with either milk or curd, respectively. The major inhibitors of iron bioavailability were egg and tea, the percent reduction caused by egg being 16.1 to 50.2% while by tea, it was between 21.5 to 55.3%. The nutrition education intervention through a developed visual aid proved effective in improving the knowledge of farm women regarding anemia and its prevention especially through dietary approach, the post intervention increase in knowledge being 3.1 folds. The study recommends that women should be encouraged to increase overall intake of iron from iron rich foods. The increase should be coupled with efforts to combine appropriate foods in the diet to enhance the bioavailability of iron and reduce inhibitory factors.
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    ThesisItemOpen Access
    ORGANOLEPTIC AND NUTRITIONAL EVALUATION OF ANTIOXIDANT RICH PRODUCTS OF SWEET POTATO (Ipomoea batatas)
    (Punjab Agricultural University, 2013) Nidhi Nailwal; Chawla, Paramjit
    Fifteen anti-oxidant rich products incorporating sweet potato in the form of flour, flakes or as fresh were prepared and standardized in the laboratory. Mathi, sevian, ladoo, panjiri, biscuit, doughnuts and cake were prepared with the supplementation of sweet potato flour (SPF). Poha and kheer were prepared with the supplementation of sweet potato flakes while in chaat, cutlets, vegetable, halwa and pudding sweet potato as fresh was supplemented. Dried sweet potato chips were deep fried. Sweet potato flour, flakes and chips were stored for three months to study the shelf life and then reutilized in the development of the products. Products like mathi, sevian, ladoo, panjiri, doughnuts and cake were most acceptable at 30% level of supplementation of SPF with an overall acceptability score of 8.2 for ladoo, panjiri, mathi and sevian, doughnuts (8.1) and cake (8.6) being liked very much. Biscuits were acceptable at 20% level of SPF with an acceptability score of 8.1 while poha and kheer were most acceptable at 30% and 20% level of supplementation of sweet potato flakes respectively, with an overall acceptability score of 7.5 each. The acceptability score for sweet potato chips was 7.5. Organoleptic evaluation of the products after three months of storage of SPF, flakes and chips did not show any significant change in the overall acceptability. Products based on fresh sweet potato as chaat, cutlets, vegetable, halwa and pudding were most acceptable at 40% level of supplementation. The overall acceptability score was 7.8 for vegetable and cutlets, 8.1 for chaat, 7.4 for halwa and 7.6 for pudding. Analysis of proximate composition revealed that the highest amount of crude protein was observed in cake 15.50% while lowest in cutlets followed by 12.21% in sevian. Sweet potato chips had the highest fibre content of 2.50% while lowest amount of fibre was present in biscuits, 1.34 per cent. Fat content was highest in cutlets, 35.49% while no amount of fat was found in chaat. The moisture and ash content of the products ranged from 0.97% to 5.20% and 0.29% to 3.30% respectively. No significant change was found in the proximate composition of the products made after the storage of SPF, flakes and chips. Chips showed the maximum β-carotene content of 451 µg/100g followed by sevian, 333 µg/100g. The highest ascorbic acid content was present in vegetable (12.40 mg/100g) and lowest in biscuit (5.31 mg/100g). A significant decrease in the β-carotene and ascorbic acid content was observed in the products made after the storage of flour, flakes or chips. Highest iron content was reported in poha (9.25 mg/100g) while kheer had the highest calcium content of 115.60 mg/100g. The highest oxalate content was observed in chaat, 14.51 mg/100g which reduced to 12.30 mg/100g with the supplementation of sweet potato. Oxalate content decreased in panjiri, chips, chaat, cutlets and vegetable. Total phenolic content was found to be highest in panjiri, 157 mg/100g which reduced to 122.5 with the addition of sweet potato. Highest trypsin inhibitor activity was observed in ladoo, 658 TIU/mg protein which decreased to 478 TIU/mg protein with the supplementation of SPF. No significant change was observed in the mineral and anti nutritional content of all the products with the supplementation of stored sweet potato flour, flakes or chips. Sweet potato can be incorporated in cereal- pulses based products to enhance the β carotene content of the diet and its flour, flakes and chips can be stored for three months for their reutilization in the prepa