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Development of Plant Based Iron Rich Food Products and Their Efficacy Evaluation Using Food Based Approach

Nishika Johri

Abstract


Iron deficiency anemia (IDA) is the most wide spread nutritional problem and affects over 2 billion people. The main reason for IDA has been determined to be inadequate intake of iron and low bioavailability (1-6%) of dietary iron from plant foods. Food based approaches to addressing IDA in India are being promoted, but information on to what extent food combination would improve the bioavailability of iron is fragmentary. Vitamin C is one of the dietary constituents which aid to augment the absorption of iron in humans. L-ascorbic acid (vitamin C) is the most potent enhancer of iron absorption, even in the presence of inhibitors such as phytates, tannins and calcium. Because of iron deficiency in the masses on one hand and dependence on plant based diet by the common people on other hand, certain plant based iron rich food products are selected to develop food products and their efficacy for iron delivery (bioavailability) has been assessed. Iron rich food products (IRFP)
incorporating cauliflower and lotus stem and effect of IRFP on hemoglobin content of girls (20-24 yrs) along with various source (natural and synthetic) of vitamin C on its absorption is evaluated. The foods products developed are Mathri, Laddu. Mathri (with incorporation of composite flours of cauliflower, & lotus stem) is supplemented to girls (20-24 yrs) for two months. Analyses revealed that cauliflower & lotus stem are found rich in iron, carbohydrate & protein. Organoleptic evaluation revealed that the products incorporated with composite flours of all two ingredients (cauliflower & lotus stem) were
acceptable. Supplementation of Mathri incorporated with composite flours of cauliflower & lotus stem resulted in an increment in the hemoglobin content of girls (20-24 yrs). Amla & Vitamin C Tablets as a source of vitamin C showed better absorption of iron in subjects.


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