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Development of indigenous fiber rich breakfast recipes for cardiovascular patients

Author: 
Thilakavathy, S., and Tia Susan Chandy
Subject Area: 
Life Sciences
Abstract: 

To combat lifestyle diseases a balanced diet and healthy regime including exercise is the need of the hour. An interview schedule was formulated to elicit information on socio economic status and dietary pattern of the cardio vascular patients. Three different combinations of fibre rich mix were formulated, combination C1 consisting of whole wheat flour, defatted soy flour, green gram dal and lotus stem, combination C2 consisting of wheat flour, defatted soy flour, horse gram, and agathi leaves, combinationC3 consisting of whole wheat flour, defatted soy, black gram and curry leaves. These mixes were incorporated into 10 breakfast recipes at proportions of 20 percent, 25 percent and 30 percent along with other ingredients. The recipes were standardized and the best recipes were chosen for nutrient analysis. The cost effectiveness of the formulated mix was calculated. Nutrition education was imparted to selected 30 cardiovascular patients using a booklet. The findings of the study indicated that majority of cardiovascular patients were male and non vegetarians. In regard to consumption of fibre rich food 64 percent and 57 percent of the subjects consume vegetables and fruits daily. Forty three per cent of them have the habit of skipping meals and 18 of them skip their breakfast weekly twice. It was revealed that idly (97 percent) was the most frequently consumed breakfast food by the selected subjects. Among the 10 recipes and its 90 variations tried out, five recipes which obtained top score were pancake (C1V1), Broken wheat upma (C2V1), kolukattai (C1V1), Dosa (C3V3), Idiyappam (C2V2). And they are rich in fibre and low in fat and calorie. The formulated mix had a shelf life of 90 days and was cost effective at household level. Nutrition education imparted was effective and helped them in continued preparation of the mixes and recipes. A blend of commonly used hypolipedemic foods in different combinations and variations incorporated into breakfast recipes were acceptable.

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