Impact of supplementation of ready-to-eat wholesome nutrient bar on nutritional status of osteoporotic females
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Date
2014
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PAU
Abstract
A survey of 60 females in the age group of 40-60 years revealed that less intake of proteins, minerals, diverse fruits and vegetable consumption was significantly(p≤0.05;0.01) correlated with decreased BMD score and serum calcium and phosphorus levels. The study was aimed to explore food ingredients specific to bone health and develop a ready-to-eat nutritionally complete and convenient food for women at risk of osteoporosis. The food ingredients selected with functional properties specific to bone health were brown rice, oats, corn flakes, defatted soy flour, dried figs, golden raisins, dates, herbs(Taraxicum officinale and Ocimum basilicum), flax seeds, honey and rice bran oil. Out of twenty four formulations prepared with different percentages of the selected ingredients, four were found at par with each other in important nutrients and overall acceptability score. The formulation with cereal mix (20%), soy flour (20%), fruit mix (30%), honey (20%), fat (6%), herbs (2%) and flax seeds (2%) with highest overall acceptability score of 8.25 was selected for supplementation. The formulation was significantly (p≤0.05) high in all essential nutrients. On 3 months of storage, the overall acceptability score of bars decreased significantly (p≤0.05) from 8.25 to 7.42 with increase in FFA values (1.15 to 3.36 meqO2/kg fat) TBA value (0.22 to 0.91 mg malonaldehyde (MA)/ kg) and Browning Index(0.14 to 0.28 (OD)). Bars remained microbiologically safe and acceptable during entire period of storage under ambient temperature (15-35°C) conditions. The selected bar was used for supplementation trial to women at risk of osteoporosis for a period of 90 days who were divided into two groups; pre (40-50 years) and post (50-60 years) menopausal. In post menopausal group significant (p≤0.01) increase of 3.7 and1.4 % in weight and hip circumferences with significant (p≤0.01) decrease of 0.68 % in waist circumference resulted in significant (p≤0.01), increase of 3.83 % in BMI. Significant (p≤0.01) increase of serum calcium, serum phosphorus by 13.26, 28 and 14.6, 31.15 % while as significant (p≤0.01) decline of 16.4 and 20.96 % alkaline phosphate levels in pre and post menopausal groups respectively was noticed. Development of this product had made it possible to provide functional foods for women at risk of osteoporosis to aid in their bone health and increasing its commercial scope and viability.
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Keywords
biological phenomena, calcium, vitamins, proteins, minerals, fruits, nutrients, biological development, storage, diseases