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Combating Micronutrient Deficiencies through Value Added Foods Using Underutilized Greens

Balwinder Sadana , Balwinder Sadana , Poonam Bakhetia , Ravinder Dhaliwal

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International Journal of Food, Nutrition & Dietetics 2(2):p 57-62, May-Aug 2014. | DOI:

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Abstract

Iron deficiency anaemia along with vitamin A deficiency continuously posing a significant challenge to public health all over India. Iron and b-carotene rich value added foods were developed to combat anaemia. Six Prash combinations were developed by using amla, fresh cauliflower leaves and cauliflower leaf powder, extracts of ginger, mint, lemon, mishri, spices and honey. Sensory evaluation revealed that ginger prash had the highest overall acceptability scores (8.7) while amla prash IV had the minimum scores as 7.2. Nutritionally energy and protein content ranged from 259 to 322 kcals and 2.7 to 6.1 % in fresh weight basis in various formulations. These were good source of calcium and iron ranging from 215 and 7.7 mg (amla prash I) to 413 and 20.1 (mint prash). Ascorbic acid ranged from 17.2 mg in ginger prash to 69.3 in amla prash IV. Amla prash I had the minimum b- carotene as 1551 µg where as mint prash had maximum value as 3359 µg. Taking 30 g as per day serving these formulated health foods can contribute 64.6 to 124.0 mg of calcium, 2.31 to 6.04 mg of iron, 5.12 to 20.80 mg of vitamin C and 465 to 1009 ìg of b-carotene in adult woman’s diet.

Keywords: Value added foods, Prash, b-carotene, Sensory evaluation, Nutritional evaluation 

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