Development of Geriatric foods for enhanced digestibility and nutrient availability

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dc.contributor.advisorJaswinder Brar
dc.contributor.authorGupta, Shilpee
dc.date.accessioned2016-08-24T14:08:02Z
dc.date.available2016-08-24T14:08:02Z
dc.date.issued2016
dc.description.abstractThe study was aimed to develop four geriatric foods namely chapati, dalia, biscuits and bread from twenty eight ingredient mixes formulated with optimum amino acid makeup using malted cereals and legumes such as wheat, bajra, barley, oats, mungbean, soybean, bengal gram and cowpea. Malting significantly (p≤0.05) increased protein and amino acid content of selected cereals and legumes. The processing of grains resulted in 16-21% increase in protein digestibility, 14-25% increase in starch digestibility and 5-12% increase in iron availability while phytate and phenol were reduced by 22-43% and 23-50%, respectively. Six ingredient mixes for chapati, eight for dalia, seven for biscuits and four for bread were organoleptically at par with their control counterparts. Nutritional analysis of the developed products revealed that all the products were significantly (p≤0.05) high in protein, fibre, ash and low in carbohydrates. The available lysine was significantly (p≤0.05) higher in all the products whereas methionine and cystine were comparable to their control counterparts. A significant increase was observed in in vitro protein digestibility, in vitro starch digestibility and in vitro iron bioavailability of all the developed products with significant reduction in anti-nutritional components viz. phytate and phenols. Storage studies upto three months revealed non-significant difference in sensory attributes, moisture content and fat acidity value. A survey on eighty institutionalized and non-institutionalized elderly revealed that dietary intake of protein was significantly (p≤0.05) and positively correlated with muscle mass whereas negatively correlated with fat mass. The mean physical activity level (PAL) of the elderly ranged between 1.40 - 1.69. Maximum diversity was found in the diets of non-institutionalized elderly. Dalia prepared from ingredient mix comprising of whole wheat (62%), barley (21%) and mungbean (17%) accepted on the basis of organoleptic and nutritional characteristics was selected for supplementation trial of 12 weeks duration to 50% of selected institutionalized and non-institutionalized elderly. Muscle mass increased significantly by (p≤0.05) by 5.5 and 4.1% in experimental males of both group and by 2.2% in non-institutionalized females (E) whereas fat mass decreased by 9.5 and 6.6% in institutionalized and 8.8 and 26.1% in non-institutionalized males and females of experimental group, respectively. However, there was no significant difference in changes of anthropometric parameters. The developed products with enhanced protein quality and optimum amino acid makeup can be effectively incorporated in the daily diets of elderly.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/73633
dc.language.isoenen_US
dc.publisherPunjab Agricultural University, Ludhianaen_US
dc.subFood and Nutrition
dc.subjectGeriatric foods, malting, essential amino acids, antinutrients, in vitro protein and carbohydrate digestibility, body compositionen_US
dc.these.typePh.D
dc.titleDevelopment of Geriatric foods for enhanced digestibility and nutrient availabilityen_US
dc.typeThesisen_US
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