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Formulation and evaluation of iron rich food supplement from green leafy vegetables for anaemic adolescent

Author: 
Sujatha, K. and Kowsalya, S.
Subject Area: 
Life Sciences
Abstract: 

Green leafy vegetables being the treasure trove of micronutrients finds a place in combating the menace of nutritional anemia. Green leafy vegetables are used since ancient periods as source of food as they contain many nutrients and minerals which are helpful in maintaining human health. Methodology: Based on the consumption pattern of micronutrient rich foods among the target population (adolescent), three green leafy vegetables namely Araikeerai (Amaranthus tristis), Manathakkali (Solanumnigrum), Thandukeerai (Amaranthus gangeticus). In total three variations were formulated using the three different green leafy vegetables along with incorporation of rice flakes, wheat flour, roasted Bengal gram flour, flax seeds and gingelly seeds (Sesamum indicum), and amla. Jaggery (20g) was also added in the formulation. Nutritional and shelf-life evaluation was carried out. Keeping all the ingredients at similar proportions and by varying the types of greens and fruits, three iron rich food formulations were arrived at namely ladoo, porridge and steamed cake. Among these, ladoos prepared were most acceptable and hence using the three variations, ladoos were prepared and were subjected to acceptability trial. Out of the three formulations, variation I in the form of ladoos was found to be the best one in terms of scoring and sensory evaluation. Nutritional and shelf-life evaluation was also carried out. Results: The mean carbohydrate content of the formulation were 84.7g, iron content 18.83 mg and calcium content was 150.25 mg. The developed supplement also had good shelf life. Conclusion: Green leafy vegetables are good source of fibre and micronutrients. Multiple micronutrient deficiencies are very common than single deficiency mainly in developing countries. Nutritional problems are more severe; mostly people in the developed countries also suffer from different forms of these nutritional problems. Nutritionists are now trying to encourage people for supplementation of green leafy vegetables in nutritional recipes to combat with these micronutrient deficiencies.

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