Development of malted cereal and legume based supplementary foods to combat malnutrition among children

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dc.contributor.advisorNavjot Kaur
dc.contributor.authorSukhmandeep Kaur
dc.date.accessioned2021-09-08T09:28:54Z
dc.date.available2021-09-08T09:28:54Z
dc.date.issued2021
dc.description.abstractSix supplementary foods were developed using different levels of malted wheat, malted ragi, malted mung, carrot and flaxseed powder and ratio of 70:12.5:12.5:2.5:2.5 was found highly acceptable in dalia, 2.5:2.5:45:2.5:2.5 in khichdi, 90:0.5:5:2:2.5 in panjiri, 80:2:10:4:4 in biscuits, 10:2:80:4:4 in pancakes and 5:2:5:4:4 in seviyan. The highly acceptable foods along with control and processed ingredients were analyzed for nutritional and anti-nutritional factors. A significant (p<0.01) increase in protein (17.88, 10.47 and 7.27%), calcium (76.07, 11.64 and 9.83%), phosphorus (6.68, 11.14 and 3.94%) content along with essential amino acids was observed in malted wheat, ragi and mung, respectively. Phytin phosphors content was found to be significantly (p<0.01) decreased in malted wheat, ragi and mung i.e. 425.17, 477.95 and 475.55 mg/100g, respectively. Supplementary foods developed by using combination of malted flours, carrot and flaxseed powder were found to have significantly (p<0.05) improved proximate composition, minerals and amino acids content. In vitro protein and starch digestibility was also found to be increased in malted flours based products along with increased total phenols content. To study the impact of supplementation, 60 malnourished children (3-5 years), were selected from urban slum areas of Ludhiana city. The subjects in the experimental group were supplemented with 60±5 g of biscuits 6 days a week for a period of 4 months. In experimental group, a significant (p<0.01), (p<0.05) increase in intake of all food groups except milk and milk products and other vegetables, was observed with the significant increase in nutrients intake and significant (p<0.01) improvement in anthropometric measurements were also observed after supplementation and the prevalence of moderately and severely malnourished children was found to be reduced from 23.33 to 13.33 percent and 13.33 percent to zero, respectively. The developed supplementary foods can be easily provided in anganwadi centers and school feeding programmes as a cost effective strategy to combat malnutrition.en_US
dc.identifier.citationSukhmandeep Kaur (2021). Development of malted cereal and legume based supplementary foods to combat malnutrition among children (Unpublished Ph.D. Dissertation). Punjab Agricultural University, Ludhiana, Punjab, India.en_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810175499
dc.keywordsMalnutrition, Nutritional composition, Malted flours, Supplementary foods, Supplementationen_US
dc.language.isoEnglishen_US
dc.pages109en_US
dc.publisherPunjab Agricultural University, Ludhianaen_US
dc.research.problemDevelopment of malted cereal and legume based supplementary foods to combat malnutrition among childrenen_US
dc.subFood and Nutritionen_US
dc.themeDevelopment of malted cereal and legume based supplementary foods to combat malnutrition among childrenen_US
dc.these.typePh.Den_US
dc.titleDevelopment of malted cereal and legume based supplementary foods to combat malnutrition among childrenen_US
dc.typeThesisen_US
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