Development of enteral feed using locally available foods and its suitability assessment
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Date
2012
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Publisher
MPUAT, Udaipur
Abstract
In the present investigation attempt was made towards the development of enteral
feed and its quality and suitability assessment. The locally available foods were selected and
subjected to various processing treatments. The procured foods can be categorised as: Dry
(rice, rice flakes, foxtail millet, soyabean, whole green gram and niger seeds) fresh (spinach,
coriander leaves and lotus stem) and pre processed (amla and milk powder) ingredients.
Dry ingredients except rice flakes and niger seeds were soaked in varying amount of
water and duration. Foxtail millet and green gram were germinated in wet muslin cloth till the
sprouts were evident. Soaked rice and soyabeans along with germinated foxtail millet and
green gram were subjected to drying in hot air oven for 5 hours at 50⁰C. Along with niger
seeds and rice flakes all the dried ingredients were roasted on flat skillet at low flame till the
characteristic and malt aroma developed. All the processed dry ingredients were separately
subjected to milling to obtain fine powder. Fresh ingredients i.e. spinach and coriander leaves
were pressure cooked with water and then brought to room temperature and rotated in electric
mixer to obtain uniform slurry. The obtained slurry was dried in hot air oven for 48 hours at
65⁰C. Then the dried slurry was ground in electric grinder to obtain fine powder. Lotus stem
was separately processed. It was cut into pieces and then subjected to blanching. Blanched
pieces of lotus stem were dried in oven for 12 hours at 60⁰C and then ground to fine powder.
All the processed powders along with amla powder were mixed together and passed through
1.4 mm mesh size sieve and subjected to final drying for 4-5 hours at 50⁰C. Milk powder was
finally added and mixed homogenously to obtain the final product. The feed obtained after all
the processing treatments was 380 g.
The developed enteral feed was found to contain 3.59 ± 0.31 g of moisture, 18.67 ±
0.82 g of protein, 4.12 ± 1.36 g of fat, 5.29 ± 0.06 g of ash, 65.30 ± 1.67 g of carbohydrate
and 372.83 ± 5.73 kcal per 100 g of dry weight basis. It is also containing fair amount of
calcium, iron, zinc and copper.
The rheological properties of developed feed were assessed to determine the
ease of flow of feed through tube. The feed was reconstituted in 1:6 ratio was found better for
its rheological properties. Total soluble solids, flow behaviour, viscosity and reconstitution
time were determined. Flow rate of the feed was determined after flowing the reconstituted
feed through whole length of standard ryle’s tube of 12 and 16 Fr. and time was noted using
stop watch. pH of the feed was found to be 6.2 and organoleptic characteristics were
determined by selecting 30 members. The colour, flavour and texture of the feed were
creamish brown, sweet and gritty respectively. Suitability assessment of the feed was also
carried out by giving the feeding trial to the 30 patients who were on enteral feed were
selected purposively from the local hospital and clinic of Udaipur. No complication was
observed in the subsequent 24 hours of the feeding trial.
The study concluded that developed feed was nutritionally adequate, was easily
flowing through the standard ryle’s tube and was also found suitable for the patients on
enteral feed.
Description
Development of enteral feed using locally available foods and its suitability assessment
Keywords
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Citation
Jain and Jain, 2012