Evaluation of grain based wholesome functional foods for geriatric population
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Date
2013-09-17
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University of Agricultural Sciences, Bengaluru
Abstract
A formative study on geriatric respondents (n=300) in Bangalore
(living at home and old age institutions) to assess background for
developing and evaluation of grain based functional food was conducted.
BMI and per cent body fat were and 25.4 and 25.2, 12.6 and 12.7 in
male and female respectively. Dietary intakes were < 80% of their
respective RDAs in majority of the subjects. Composite mixes (CM’s) were
developed and evaluated. Moisture, protein, fat, crude fibre,
carbohydrate, energy and ash contents were respectively15.2 g, 18.3 g,
5.2 g, 5.9 g, 48.3 g, 313.7 Kcal and 6.9 g/100 g in wheat based and 15.4
g, 13.3 g, 5.6 g, 5.6 g, 53.3 g, 316.4 Kcal and 6.8 g/100g in ragi based
CM. The fibre contents; TDF, SDF and IDF were respectively 17.8, 4.0,
and 13.8 per cent in wheat and 22.8, 3.5, 19.4 per cent in ragi based
CM. The iron, calcium, zinc contents were 7.3, 60.4, 4.1 in wheat based
CM and 8.4, 355, 4.9 mg/ 100g in ragi based CM respectively. The total
antioxidant activity was higher in developed CMs than control. Products
developed from the CMs were found to be acceptable by a semi-trained
panel geriatric respondents (n=20). The glycemic index of CM-I was 52.95
and CM-II was 50.40. The hypoglycemic and hypocholestrolemic effect of
the developed CM’s was evaluated in a geriatric animal model. Moderate
hypoglycemic and hypercholesterolemic effect was observed in CM fed
rats. Thus the wholesome grain based functional foods were found
suitable for geriatric population.
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Keywords
biological phenomena, diseases, millets, wheats, flours, grain, proteins, vitamins, fats, productivity