DEVELOPMENT OF RTC/RTE FOOD PRODUCTS TO IMPROVE THE NUTRITIONAL STATUS OF MEALS PROVIDED TO THE TRIBAL KIDS
Loading...
Date
2019
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Indira Gandhi Krishi Vishwavidyalaya, Raipur (C.G.)
Abstract
In a developing country like India, malnutrition is a serious health problem in tribal areas which leads to increased rate of deaths in tribal children and infants. Moringa oleifera, a plant predominantly found in the Indian sub-continent is becoming popular worldwide for supplementation if food products due to its nutritional potential. The main objective of this thesis was to evaluate the bioactive potential of Moringa leaf (ML) and to ascertain its potential as an additive to improve the nutritional quality and shelf life of food served to malnourished tribal school kids. An attempt was also made to incorporate underutilised millets and new varieties of crops developed in the region as a substitute for unhealthy refined flour. From this study it was observed that ML had high phenolic content. It showed excellent antioxidant and antibacterial activity. Antioxidant activity of ML was investigated by various in-vitro assays such as DPPH, β carotene bleaching and reducing power assay. Antibacterial assay was also tested against Gram positive (S. aureus, B. cereus) and Gram negative (P. fluorescence, E. coli, Y. enterocolitica, S. weltevreden, S. oslo, S. dysentry) by using disc-diffusion method. Radiation processing of ML (2.5 kGy) improved its bioactive potential. ML also exhibited good anti-diabetic activities evaluated by α-amylase and α-glucosidase inhibition assay.
Due to its excellent bioactive properties and versatile health benefits ML was used for fortification of various RTE and RTC food products such as cookies, crackers, aloo tikki, fish cutlet and kadaknath chicken. Also, locally available millets such as little millet and finger millet was used as substitute for refined flour (maida). Locally developed sweet potato variety that was rich in β-carotene was also used in the preparation of the products. The shelf life of the products was estimated on the basis of microbial analysis, sensory analysis, TBARS, pH, Water activity, moisture content, colour and texture.
Description
Keywords
null