DEVELOPMENT AND EVALUATION OF NUTRILADDU FOR COMBATING ANAEMIA AND UNDERWEIGHT
296 / 311
Authors
-
MALARVIZHI. V
Department of Food Science and Nutrition Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore
-
M. SYLVIA SUBAPRIYA
Department of Food Science and Nutrition Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore
Keywords:
Iron Deficiency Anaemia (IDA), Nutrient analysis, Organoleptic evaluation, Underweight, Nutriladdu, NutrimixAbstract
This study conducted in 2023 aimed to develop iron and calorie rich nutritious recipe from inexpensive and indigenous ingredients, to be used as food supplement to prevent anaemia and enhance weight among undernourished and anaemic individuals.Iron rich ingredients such as Bajra, Amaranth seeds, Rice flakes, Black gram, Roasted Bengal gram, Groundnuts Sesame, Garden cress seeds, Cauliflower leaves powder, Amla powder were used to formulate nutrimix at three different proportions as variations V1, V2 and V3 along with Jaggery and Ghee to prepare Nutriladdu. Organoleptic evaluation was done by a panel of 30 semi trained members using 9 point hedonic scale to assess the sensory attributes of the prepared laddus. Nutritional analysis was conducted to estimate energy, protein, carbohydrate, fat, iron, and beta carotene, along with a microbiological analysis to assess shelf life. The results showed that the laddu prepared with nutrimix V1 was selected as food supplement, due to its highest average sensory score as determined by one-way ANOVA compared to the other compositions. The nutritional analysis indicated that the Nutriladdu (V1) per 100g contains 412 kcal, 12.93g of protein, 47.78g of carbohydrates, 18.36g of fat, 7.324mg of iron, 65.93mg of calcium, and 30.07µg (8.42 IU) of vitamin A. Shelf-life analysis showed acceptability for up to 15 days of storage at room temperature. The findings indicate a potential enhancement of nutrient content in recipes by integrating cauliflower leaves, garden cress seeds, and amla at a 10 percent level, without adversely affecting sensory quality. Fortifying the menu with nutriladdu as a snack would serve as an effective food based strategy to prevent or ameliorate anemia and promote weight gain among undernourished individuals
References
1. Food Safety and Standards (Food Products
2. Standards and Food Additives)
3. Regulations. 2011. https://fssai.gov.in/
4. upload/upload files/files/Compendium
5. Food Additives Regulations, 26.03
6. 2021.pdf
7. Lancet. 2017. NCD Risk Factor Collaboration
8. (NCD–RisC), Worldwide trends in body
9. mass index, underweight, overweight, and obesity from 1975-2016: a pooled
10. analysis of 2416 population-based
11. measurement studies in 128.9 million
12. children, adolescents, and adults.
13. 390:2627-42 Medline: 29029897.doi:
14. 10.1016/S0140-6736(17)32129-3 https:/
15. /www.thelancet.com/journals/lancet/
16. issue/vol390no10100/PIIS0140
17. 6736(17)X0041-X
18. Longvah, T., Anantan, I., Bhaskarachary, K.,
19. and Venkaiah K. 2017. Indian Food
20. Composition Tables; National Institute of
21. Nutrition, Indian Council of Medical
22. Research. 2–58 https://www.nin.res.in/
23. eBooks/IFCT2017.pdf
24. National Family Health Survey (NFHS-5) 2019
25. 2021. India: International Institute for
26. Population Sciences (IIPS) ICF.
27. 2022.https://dhsprogram.com/pubs/pdf/
28. FR375/FR375.pdf
29. Padma, K.R., Bindu, V. and Sarada, D. (2019).
30. Nutritional quality and shelf life of
31. radiation processed health mix for
32. anaemia. International Research Journal
33. of Pharmacy. 10(8) 44 DOI: 10.7897/
34. 2230-8407.1008244
35. Petry, N., Olofin, I., Hurrell, R.F., Boy, E., Wirth,
36. J.P., Moursi, M., Donahue Angel, M. and
37. Rohner, F. 2016. The Proportion of
38. Anemia Associated with Iron Deficiency
39. in Low, Medium, and High Human
40. Development Index Countries: A
41. Systematic Analysis of National Surveys.
42. Nutrients.2;8(11):693. doi: 10.3390/
43. nu8110693. PMID: 27827838; PMCID:
44. PMC5133080.
45. Rubavathi, S., Ganesan, A. and Harini, T. 2022.
46. Formulation and Validation of
47. Probioticated Foxtail Millet Laddu as a
48. Source of Antioxidant for Biological
49. System.
50. Shazia, T., Anil, B. and Neeti Harshitha, M.
51. 2023. Preparation and Quality
52. Characterisation of Ragi Laddu. Interna
53. tional Journal of Research Publication
54. and Reviews, Vol 4, no 8, pp 2115
55. 2119.DOI: https://doi.org/10.55248/
56. gengpi. 4.823.51323
57. Roshni Singh and Nidhi Verma. 2022. Sensory
58. Evaluation of Cauliflower Leaves Powder
59. Incorporated Biscuits. IJISET
60. International Journal of Innovative
61. Science, Engineering & Technology, Vol.
62. 09 Issue 06, 2348 – 7968
63. Shikha Bathla and Shalini Arora. 2021.
64. Prevalence and approaches to manage
65. iron deficiency anemia (IDA), Critical
66. Reviews in Food Science and Nutrition,
67. DOI: 10.1080/10408398.2021.1935442
68. Subbaiyan, R., Ganesan A., Varadharajan, V.,
69. Jeyachandran, P.R. and Thangavel, H.
70. 2024. Formulation and validation of
71. probioticated foxtail millet laddu as a
72. source of antioxidant for biological
73. system using response surface
74. methodology. Brazil Journal of
75. Microbiology, 55(1):647-661. doi:
76. 10.1007/s42770-023-01188-8.
77. Tanu Jain, Kiran Grover and Inderjit Singh
78. Grewal. 2016. Development and sensory
79. evaluation of ready to eat supplementary
80. food using garden cress (Lepidium
81. sativum) seeds. Journal of Applied and
82. Natural Science, 8(3), 1501-1506. https:/
83. /doi.org/10.31018/jans.v8i3.991
Downloads
Published
Issue
Section
License
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
The author owns the article's copyright until the article is accepted for publication. After acceptance, the author(s) assigns the article's copyright jointly to both the authors and the Publishers of the Journal of Research ANGRAU (ANGRAU) and licensed under a Creative Commons Attribution-Non Commercial-Share Alike 4.0 International License.
