IMPACT OF SUPPLEMENTATION OF VALUE ADDED PRODUCTS USING PARTIALLY DEFATTED PEANUT CAKE FLOUR ON THE NUTRITIONAL STATUS OF MALNOURISHED CHILDREN
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Date
2016-07
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Publisher
PUNJAB AGRICULTURAL UNIVERSITY
Abstract
Five nutritious value added products namely matthi, seviyan, pinni, panjiri and biscuits
were developed using cereal-pulse flour (3:1), partially defatted peanut cake flour and green leafy
vegetable powder for malnourished children. The products were first standardized with partially
defatted peanut cake flour followed by fenugreek leaf powder in matthi and seviyan and spinach
leaf powder in pinni, panjiri and biscuits. Matthi, seviyan and biscuits were acceptable at 10 per
cent level while pinni and panjiri were acceptable with 15 per cent of peanut flour. Addition of
fenugreek leaf powder was acceptable at 1 per cent in matthi and seviyan while spinach leaf
powder was acceptable at 2 per cent in pinni and panjiri and 1.5 per cent in biscuits. Mean overall
acceptability scores of developed products were significantly different (p < 0.01). The products
were analyzed for nutritional composition. A significant (p < 0.01) difference was observed in
terms of proximate composition among the developed products. Among the value added products,
highest energy value was found as 492.85 kcal for pinni. Lysine and methionine content was
observed highest in seviyan. In vitro protein digestibility was in the range of 60.22 to 80.13 per
cent. The tannin content of the products decreased significantly. The developed products were
stored in three different packaging material i.e. glass container, aluminium zip lock pouch+glass
container and plastic zip pouch+glass container 90 days to check their shelf life and were found
acceptable after sensory evaluation. To study the impact of supplementation of developed products on
nutritional status of malnourished preschool children, a total of 110 children were selected from four
ICDS centers of Ludhiana city. Out of total subjects, a sample of 60 preschool children in the age group
of 3 to 5 years was selected for feeding trial on the basis of z scores. The subjects were divided into two
groups i.e. experimental and control with 30 subjects in each group. The subjects of experimental group
were supplemented with 120-150 g of the developed product for 120 days. A significant (p < 0.05), (p <
0.01) increase in intake of all food groups except for milk and milk products as well as all macro
and micronutrients. An increase in weight (14.12%), BMI (14.64%), MUAC (1.64%), chest
circumference (0.14%) and in biochemical parameters like blood albumin (17.35%), blood protein
(9.28%) and haemoglobin (8.59%) was observed in the subjects of experimental group after
supplementation. The developed products could be recommended for malnourished children under
supplementary feeding programmes in the country.
Description
Keywords
malnutrition, nutritional composition, partially defatted peanut cake flour, sensory evaluation, shelf life, supplementation, value added products