DEVELOPMENT AND IMPACT OF IRON RICH MILLET BASED BAKERY PRODUCTS AMONG ADOLESCENT GIRLS
Loading...
Date
2022
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Dr.RPCAU, Pusa
Abstract
Millets are enriched with many health-promoting constituents like proteins, carbohydrates, dietary fibres, fats, minerals and phytochemicals. Along with millets, some pseudocereals also gain their nutritional importance in present scenario due to abundance of proteins, phenolic acids, minerals, amino acids, dietary fibres and unsaturated fatty acids. Generally food use of millets has been confined to only traditional consumers. Therefore, different processing methods of millets was used to develop value-added products which would diversify their food uses. This present investigation was designed to develop iron-rich millet-based bakery products and the impact of developed products on haemoglobin level of adolescent girls (17-19 years). To achieve this objective, millet grains were germinated, milled into flour and millet biscuits were developed by combining them with other raw ingredients. In this present investigation five different types of millet biscuits were developed by taking wheat flour as control. After standardization of biscuits, the organoleptic and physico-chemical analysis were carried out for selection of nutritionally superior millet-biscuit.
The organoleptic score revealed that overall acceptability for all the developed biscuits were ranging from 8.26 ± 0.02 to 7.99 ± 0.02 which indicated that all the developed biscuits come under the category of liked very much to liked moderately. Among them T5 was recorded highest organoleptic score with overall acceptability score of 8.23 ± 0.01 next to control. Among all the treatments including control, T5 was
nutritionally superior and significant (p<0.05) pertaining to 2.29 ± 0.02 per cent ash, 22.14 ± 0.01g fat, 6.38 ± 0.02g crude protein, 2.39 ± 0.05g crude fibre, 3.95 ± 0.03mg iron; on the other hand control was nutritionally less superior and significant (p<0.05) in terms of 1.79 ± 0.02 per cent ash, 21.15 ± 0.02g fat, 5.62 ± 0.05g crude protein, 1.53 ± 0.05g crude fibre, 2.89 ± 0.02mg iron per 100g when compared with other treatments. Other than this T5 had 4.00 ± 0.01 per cent moisture, 62.80 ± 0.04g carbohydrate, 475.96 ± 0.26kcal energy, 1.44 ± 0.03mg zinc, 104.33 ± 3.52mg total phenolic content, 66.66 ± 0.88mg tannin, 274.66 ± 3.71mg phytate per 100g. Even though T5 possessed higher tannin content and phytate content than other treatments, its level was lower than the maximum acceptable daily intake of tannic acid and phytate for human being. Based on the organoleptic score and iron content, T5 millet biscuit that comprised of 10:10:2.5:7.5:20 ratio of wheat flour, pearl millet flour, foxtail millet flour, finger millet flour, amaranth seed flour was selected for the intervention study.
Experimental adolescent girls (30) who fell in the Hb level range of < 8 to 11.9g/dl were intervened with 250g of T5 millet biscuit for a period of 45 days in order to complement 1/3rd of the regular need of iron for adolescent girls. The mean increase of weight i.e. 0.43kg and the mean increase of BMI i.e. 0.18 kg/m2 was observed at the end of intervention for experimental girls. The mean increase of haemoglobin level after intervention of T5 millet biscuit was found to be 1.24 g/dl in experimental girls which indicated the positive impact of millet-biscuit on haematological health of anemic adolescent girls. It was also observed that after 45 days of intervention, 26.67 per cent severe anemic subjects advanced to the moderate anemic category, 43.33 per cent respondents of moderate anemic group were shifted to the mild anemic group and 30 per cent ended up remaining in the category of moderate anemic, however the range of haemoglobin levels increased positively after intervention.