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Objectives: Pearl millet (PM) is an important staple food in Banaskantha district of Gujarat. Iron and zinc is an important micronutrient needed for growth and development of the body. Lack of iron impairs mental development and increases fatigue. Severe anemia increases the risk of women dying in childbirth. Lack of zinc in children can lead to stunting and impaired immune response against common infections. Thus the present study was conducted with an objective to assess the iron and zinc content in raw and cooked varieties of pearl millet consumed in Banaskantha district of Gujarat. Methods: Total iron and zinc content of raw and cooked pearl millet based traditional recipes consumed in Banaskantha district of Gujarat was assessed. The iron and zinc content was determined using atomic absorption spectrophotometer (AAS). Results: The total iron content in raw varieties of PM ranged from 1.1-4.1 mg / 100 g whereas in cooked samples it ranged from 5.7-28 mg / 100 g. The zinc content in raw varieties of PM ranged from 1.09-2.22 mg / 100 g, whereas in cooked samples it ranged from 0.45-1.04 mg / 100 g. Conclusions: Cooking has a major influence on the iron and zinc content. The zinc content was found to be reduced during cooking. Whereas iron content was increased in cooking may be due to various cooking and processing technique adopted. The difference could also be partly due to the varietal differences.
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Objectives: To assess the status of iodine deficiency amongst school age children (6-12 years) in district Pauri, Uttarakhand. Methods: Thirty clusters were selected by utilizing the population proportionate to size (PPS) cluster sampling methodology. A total of 2067 children in the age group of 6-12 years were included. The clinical examination of the thyroid of each child was conducted. “On the spot” urine and salt samples were collected from children. Results: The Total Goiter Rate (TGR) was found to be 16.8%. The proportion of children with Urinary Iodine Concentration (UIC) level <20, 20-49, 50-99, 100-199 and ≥200 μg/l was found to be nil, 25.3, 17.2, 34.0 and 23.5 percent, respectively. The median UIC level was 115 μg/l. Only 40.4% of the salt samples had stipulated level of iodine of 15 ppm and more. Conclusions: Findings of the present study indicates that the population is possibly in transition phase from iodine deficient as revealed by TGR of 16.8% to iodine sufficient as revealed by median UIC level of 115 μg/l. There is a need to further strengthen the existing monitoring system for the quality of iodized salt in the district in order to achieve the elimination of IDD.
ABSTRACT
Food based approach is a more practical and sustainable approach to combat micronutrient deficiencies including vitamin A deficiency in India. However several gaps of knowledge with respect to the stability of β- carotene from foods and therefore its bioavailability exist. The present study aimed to assess the total and beta- carotene content of 4 vegetables (Coriandum sativum), Amaranth, Red (Amaranthus sp); Green garlic (Allium Sativum) and Mogri (Raphanus caudatus); and study the stability of beta carotene using minimal processing and addition of weak acids from foods, and product development using of coriander leaves. Results indicate that among the four vegetables, beta-carotene content of coriander was highest (2921.79 μg / 100 g) and lowest for mogri (425.15μg/100g). When coriander leaves were macerated alone in an electric mixer grinder and with green chilies, lemon or both, retention of beta carotene was 72.3%, 149.81%, 98.2%, and 182% resp. indicating the enhancing effects of green chillies and lemon juice of β- carotene retention. The fresh coriander leaves when incorporated into a recipe retained 75.47% of total carotene and 74.185 of β- carotene and was found to be highly acceptable using the composite score and hedonic test. The study indicates that minimal processing and usage of green chillies and lime in carotene rich foods enhance its retention. Efforts should be directed towards development of acceptable recipes incorporating green leafy vegetables and thereby resulting in an increased intake of β-carotene rich indigenous foods.
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The present study was conducted to see the effect of Wheat Amylase Rich Food (ARF) on the baking quality of whole wheat flours of selected three varieties i.e. vw-120, J-24 and Bhalia of wheat. The specific objectives were to study the physico-chemical properties of selected whole wheat flours, standardization of whole wheat flour bread (control) and to incorporate ARF at 1%, 2% and 3% levels in whole wheat flours to see its effect on dough and bread and carrying out acceptability trials of the final product using sensory evaluation. The physicochemical assessment of breads prepared with different additions of ARF revealed a significant increase in loaf volume as compared to their controls. Maximum increase was recorded with 3% ARF addition in J-24. Product developed with 1% addition of ARF was rated as most acceptable and 3% as least acceptable in terms of various sensory attributes. Among all,Bhalia variety treated with 1% ARF scored maximum (93%) comparable to standard (94%). Thus wheat ARF could play an important role as an additive to improve the overall bread making properties of whole wheat flours pre-dominantly the loaf volume at 1% level.
ABSTRACT
Pearl millet (Pennisetum glaucum), also known as Bajra, is one of the four most important cereals (rice, maize, sorghum and millets) grown in tropical semi-arid regions of the world primarily in Africa and Asia. Our aim is to review the potential health benefits of pearl millet. Desk reviews from Gujarat Agricultural Universities, libraries, PubMed and other web sources, key informant interviews of farmers (n=30), local leaders (sarpanch) (n=30) and women (n=960) from pearl millet belt of Banaskantha district of Gujarat. Pearl millet is rich in several nutrients as well as non-nutrients such as phenols. It has high energy, has less starch, high fiber (1.2g/100g, most of which is insoluble), 8-15 times greater α-amylase activity as compared to wheat, has low glycemic index (55) and is gluten free. The protein content ranges from 8 to 19% and it is low in lysine, tryptophan, threonine and the sulfur-containing amino acids. The energy of millet is greater than sorghum and nearly equal to that of brown rice because the lipid content is generally higher (3 to 6%). Pearl millet can be recommended in the treatment of celiac diseases, constipation and several non-communicable diseases. Nutritional studies on the population living in the pearl millet belts of the world and clinical trials on the impact of pearl millet in specific disease conditions are needed.
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OBJECTIVE: This pilot study is about to assess the feasibility and acceptability of introducing dehydrated drumstick leaves, (DDL) (Moringa oleifera), as a source of vitamin A, into the salty recipes provided by the supplementary food (SF) component of the Integrated Child Development Scheme (ICDS) along with nutrition communication (NC). METHODS: An integrated approach was adapted in this study which included comprehensive training sessions for the staff of the ICDS and Non-government organization (NGO) involved in the SF preparations. Prior to the acceptability trials, data were elicited on the socio-economic profile and knowledge about vitamin A, from 60 children of 1-5 year of age attending two anganwadi centres of the ICDS. RESULT: From these, 40 children attending one anganwadi were supplemented with pre-tested DDL incorporated recipes (5-7 g DDI/100 g product) along with NC for one month. Spot observations and organoleptic evaluation results indicated high compliance of the DDL-recipes by the children. The results also indicated that the recipes were highly acceptable to the ICDS authorities as well as the NGO staff. CONCLUSION: The pilot study indicated that integration of NC along with the introduction of unconventional DDL, into the ICDS-SF, was feasible and can be endeavoured for a longer duration in the existing national programmes.