Study on the formulation and efficacy of nutrient dense ingredient mix for improvement of energy and iron status among women

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dc.contributor.advisorSingla, Neerja
dc.contributor.authorSeth, Kripa
dc.date.accessioned2022-12-04T04:55:54Z
dc.date.available2022-12-04T04:55:54Z
dc.date.issued2022
dc.description.abstractThe present investigation was carried out to formulate a Nutrient Dense Ingredient Mix (NDIM) and to assess its efficacy in improving the energy and iron status of rural Punjabi women. After various organoleptic trials the most acceptable combination of NDIM with semolina (45g) , pearl millet (5g), whole green gram (10g), dried fenugreek leaves (10g), peanuts (10g), fat (15g) and other functional ingredients (5g) was selected, which was further subjected to nutritional evaluation. It was revealed that 100g of the cooked NDIM provided 437.4 Kcal of energy, 13.58g protein, 3.62mg iron, 42.39mg calcium, 0.92mg zinc and also had 69, 72 per cent of in vitro carbohydrate, protein digestibility respectively. To assess the shelf-life of the formulated mix, various parameters including free fatty acids (% oleic acid), peroxide value (mcq/kg), total viable count (cfu/g) and organoleptic acceptability were also determined. All these parameters showed a non-significant (p>0.05) change after 3 months of storage in air tight glass jars at ambient temperature. Furthermore, the efficacy of developed mix was tested on adult (18-50 years), undernourished (BMI<18.5 kg/m2) and anemic (Hb<12 g/dl) women. Sixty women from nearby villages of Ludhiana district were selected and equally divided into control and experimental groups. The experimental group was supplemented with 100 g of NDIM (the dose was decided based on the gap between energy, protein and iron intake and RDA of the Indian women received for the last 20 years) daily for 120 days along with nutrition education on a fortnightly basis whereas the subjects from the control group received no supplementation or nutrition education. Post intervention the adequacy of nutrients namely energy, protein and iron increased by16.9, 23.9, 16.8 per cent respectively among the experimental group subjects, resulting in a significant (p<0.05) increase in the nutritional indices of the selected subjects. The weight, BMI and hemoglobin of these subjects increased by 2.28 kg, 0.91kg/m2 and 0.68g/dl respectively. The pre and post assessment of the Knowledge, Attitude and Practice (KAP) score of the control and experimental group depicted a significant (p<0.05) improvement in the scores of the experimental group. Thus, it can be concluded that the nutrition intervention in terms of supplementation along with nutrition education can be an effective tool in improving the nutritional status of undernourished women.en_US
dc.identifier.citationSeth, Kripa (2022). Study on the formulation and efficacy of nutrient dense ingredient mix for improvement of energy and iron status among women (Unpublished Ph.D. Dissertation). Punjab Agricultural University, Ludhiana, Punjab, India.en_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810190308
dc.keywordsNutrient Dense Ingredient Mix (NDIM), Ready-to-cook, Ready-to-use, Organoleptic evaluation, Shelf life, Undernourished women, Anemiaen_US
dc.language.isoEnglishen_US
dc.pages100en_US
dc.publisherPunjab Agricultural University, Ludhianaen_US
dc.research.problemStudy on the formulation and efficacy of nutrient dense ingredient mix for improvement of energy and iron status among womenen_US
dc.subFood and Nutritionen_US
dc.themeStudy on the formulation and efficacy of nutrient dense ingredient mix for improvement of energy and iron status among womenen_US
dc.these.typePh.Den_US
dc.titleStudy on the formulation and efficacy of nutrient dense ingredient mix for improvement of energy and iron status among womenen_US
dc.typeThesisen_US
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