Impact of extruded snacks formulated from cereal, germinated pulses, green leaves and amla powder on the nutritional status of malnourished children

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dc.contributor.advisorKochhar, Anita
dc.contributor.authorPathak, Neha
dc.date.accessioned2018-10-14T08:37:34Z
dc.date.available2018-10-14T08:37:34Z
dc.date.issued2018
dc.description.abstractTwo types of ready to eat extruded snacks were developed using wheat-defatted soy flour and wheat-germinated green gram flour mixed in the ratio of 3:1, each incorporated with amla powder and black carrot leaves powder for malnourished children. Both types of extruded snacks were acceptable at 6 per cent amla powder and 2 percent black carrot leaves powder. The acceptable extruded snacks along with their respective raw material were analyzed for nutritional composition to see the effect of extrusion. A significant (p < 0.01) difference was observed in terms of proximate composition among the developed products. Among all the acceptable extruded snacks, highest energy value, in-vitro protein digestibility, in-vitro iron digestibility, vitamin C was found as 374.99 kcal, 88.74 per cent, 16.13 per cent 21.74 mg/100g and respectively for extrudates developed using germinated green gram flour with 6%amla powder and 2% black carrot leaves powder. The minerals like calcium, iron, phosphorous; total phenol, tannin content and antioxidant activity of all extrudates increased significantly (p<0.05, p<0.01) after extrusion while the anti-nutrients decreased significantly after extrusion. The shelf life study revealed that the acceptable extrudates stored in laminated packs had good quality attributes in terms of sensory properties, moisture content and microbial quality. To study the impact of supplementation of extruded snacks, 60 preschool moderately malnourished children in the age group of 3 to 5 years were selected from three ICDS centers of Ludhiana city. The subjects of experimental group were supplemented with 100 g of the extruded snacks for 90 days. In experimental group a significant (p < 0.05), (p < 0.01) increase in intake of all food groups except for other vegetables and fruits as well as all macro and micronutrients was observed. An increase in weight (16.89%), BMI (14.87%), MUAC (3%) and in biochemical parameters like blood albumin (11.66%), blood protein (9.19%) and haemoglobin (12.40%) was observed in the subjects of experimental group after supplementation. The developed extruded snacks could be recommended for malnourished children under supplementary feeding programmes, ICDS centres in the developing countries.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810081062
dc.keywordsmalnutrition, nutritional composition, amla powder, sensory evaluation, shelf life, supplementation, extruded snacks, germinated pulsesen_US
dc.language.isoenen_US
dc.pages156en_US
dc.publisherPunjab Agricultural University, Ludhianaen_US
dc.research.problemImpact of extruded snacks formulated from cereal, germinated pulses, green leaves and amla powder on the nutritional status of malnourished childrenen_US
dc.subFood and Nutritionen_US
dc.subjectnullen_US
dc.themeImpact of extruded snacks formulated from cereal, germinated pulses, green leaves and amla powder on the nutritional status of malnourished childrenen_US
dc.these.typePh.Den_US
dc.titleImpact of extruded snacks formulated from cereal, germinated pulses, green leaves and amla powder on the nutritional status of malnourished childrenen_US
dc.typeThesisen_US
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