NUTRITIONAL EVALUATION OF FOOD PRODUCTS DEVELOPED FROM MAIZE BASED DESIGNER FLOUR FOR TACKLING LIFE STYLE DISEASES
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Date
2021
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DRPCAU, PUSA
Abstract
Lifestyle diseases are the ailments that are primarily centered on regular habits of people which detract them from physical activity and ultimately push towards a sedentary routine pattern that can cause numerous health related problems. To study the food consumption pattern among people suffering from life style diseases university campus or Pusa block have been purposively selected. For the study 40 subjects were selected by random sampling techniques. Among 40 subjects, majority of them were males (21) and rest were females (19). Whereas, 22 subjects were vegetarian and 18 were non-vegetarian. About 40 per cent respondents were between 45-50 years of age, 22.50 per cent between 50-55 and 37.50 per cent were above 55 years of age. However, all subjects (40) were married in the present investigation. Most of the subjects were government employees (45%), unemployed (32.50%), retired (15%) and remaining were private employees (7.50%). Information regarding anthropometric assessment, biomedical and biochemical parameters were also collected and evaluated to know their health status. It has been concluded that males are more sufferers than females‟ and their nutrient intake were higher compared to recommended. Name of the student : ANJALI YADAV Registration number : M/FN/372/2019-20 Degree to be awarded : Master of Science (Home Science) Department : Food and Nutrition College : College of Community Science Major advisor : Dr. Usha Singh Total pages of research work : 105+ i-vii (Bibliography) Title of the research problem : “Nutritional evaluation of food products developed from maize based designer flour for tackling life style diseases”
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Total 17 respondents were obese, 15 were anaemic, 17 had fasting blood sugar level between 125-200 g/dl and 16 had postprandial sugar level between 200-225 g/dl.
For the development of food products from maize based designer flour, the selection of raw materials like: maize, barley, chickpea, wheat, finger millet and flaxseed had been procured from local market of Pusa or farmers. The above ingredients were processed by appropriate methods like: cleaning, soaking, boiling and roasting. Then the different treatments of flour were developed using different composition viz. T0 (100%), T1 (50:10:20:20), T2 (50:10:20:10:10), T3 (50:10:20:20), T4 (50:10:20:10:10) and T5 (50:10:10:10:10:10). In all treatments of flour the portions of maize (50%) and flaxseed (10%) had been fixed variations were there in rest (40%). As far as physico-chemical parameters and proximate composition has been concerned, hundred kernel weight and bulk density of processed grains were found higher as compared to unprocessed. Whereas in case of flour, T5 (0.67±0.02) and T3 (0.67±0.01) found to be higher in bulk density followed by T1 (0.65±0.01), T4 (0.62±0.02), T5 flour (0.67±0.02) and T0 (0.57±0.03). The water absorption capacity of flour was found higher in T5 (2.16±0.15) than T4 (2.13±0.15), T2 (1.86±0.25), T3 (1.86±0.05), T1 (1.80±0.43) and T0 (1.03±0.05). With reference to proximate composition, moisture, and carbohydrate content of unprocessed grains were higher than processed one but ash, protein, carbohydrate, fat, and fibre, iron, zinc and calcium content were higher in processed grains. The proximate composition of flour has been found in the range of 6.53 to 11.55 per cent moisture, 1.26 to 1.94 per cent ash, 5.83 to 11.08 per cent protein, 1.60 to 5.33 per cent fat, 11.09 to 18.27 per cent fibre, 56.45 to 65.09 per cent carbohydrate. In case of mineral, the range of 3.68 to 5.96 iron, 2.83 to 3.76 zinc and calcium 25.73 to 132.28.
The food products like: chapatti, halwa and cheela has been developed from different treatments of flour. The amount and ingredients used for product development such as- jaggery, onion, green chilli, salt, cardmom were same in all treatments, variation was only in water. In terms of chapatti more amount of water was taken by treatment T3C3 (35 ml) and less by T0C0 (20 ml). In case of halwa, the highest amount of water absorbed by treatment T3H3 and lower by T0H0. Regarding cheela, the more of water taken by treatment T3E3 (135 ml) and less by T0.1 (90 ml). The largest area (cm2) of chapatti was covered by treatment T3C3 (243.19±0.04) and smallest by T0C0 (136.76±0.01) treatment. In case of cheela, largest area was covered by treatment T3E3 (226.56±0.52) and lowest by T0.2 (153.54±0.63). The highest bulk density of chapatti was found to be in treatment T2C2 (0.85±0.01) and T5C5 (0.72±0.0) had least mean score value. In case of cheela, highest bulk density was found in treatment
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T2E2 (0.65±0.03) and lowest in T0.2 (0.52±0.02). From halwa, highest bulk density was found in T1H1 (0.88±0.02) and lowest by T0H0 (0.73±0.03). The data obtained regarding nutritional composition of chapatti, expressed in g/100g, the range of 318.63 to 345.62 energy (kcal/100g), 7.19 to 10.5 protein, 2.09 to 5.35 fat, 8.73 to 18.88 fibre, 62.74 to 68.03 carbohydrate the data obtained from minerals expressed in mg/100g 20.54 to 138.47 calcium (mg/100g), 1.44 to 5.29 iron (mg/100g), 2.40 to 7.11 zinc (mg/100g). While in case of halwa, the range of 704.73 to 721.18 energy (kcal/100g), 7.64 to 15.36 protein, 6.76 to 10.86 fat, 12.16 to 18.25 fibre, 141.24 to 148.35 carbohydrate, 132.74 to 239.28 calcium, 8.28 to 10.55 iron and 3.23 to 4.20 zinc content. In case of cheela, the range of 375.06 to 387.76 energy (kcal/100g), 6.42 to 19.36 protein, 6.58 to 15.28 fat, 11.84 to 25.70 fibre, 43.21 to 67.80, 32.40 to 150.96 calcium, 4.28 to 7.05 iron and 2.90 to 3.79 zinc content respectively.
All the food products developed from different treatments of flour were liked by panel members. Though, chapatti prepared from treatment T2C2 (9.06±1.25) were overall accepted, in cheela overall acceptability of T0.1 (8.9±0.48) and through score of halwa it was found that T1H1 (8.9±0.63) were most acceptable than any other treatments. Thus, incorporating multigrain flour products in the diet provides better nutrition rather than alone. T1 flour treatment were found to be best for people suffering from obesity, constipation and other intestinal diseases, T2 flour treatment were better to consume for person suffering from diabetes, kidney disorders, underweight and malnutrition whereas, the next best flour treatment T3 were recommend to people having osteoporosis, dental changes and hypocalcemia.