Functional Properties of Dehulled Red Gram and Lentil Sourced from Organic and Non-Organic Sources: A Comparative Evaluation

ABSTRACT The functional properties of the selected legume flours from organic and non-organic sources were studied. The chosen legume samples were decorticated red gram (Cajanus cajan) and lentil (Lens culinaris). The legume flours were analysed for nutrient composition and functional properties i.e. bulk density, nitrogen solubility, water absorption capacity (WAC), water solubility index, oil absorption capacity (OAC) and foaming and emulsion capacity. The nutrient composition of the red gram and lentil samples did not show significant differences in fat, ash and dietary fiber, but their protein content was slightly more in organic lentil samples. The iron, calcium and phosphorous contents of the non-organic legumes were higher in comparison with organic samples. Organic pulses showed significantly lower WAC than non-organic samples. OAC of the organic samples was significantly high when compared with non-organic legumes. The emulsion capacity did not differ significantly between organic and non-organic samples. The solubility of the protein increased at alkaline pH and all legume samples showed highest solubility (> 80%) at pH 11.0. The organic samples showed higher solubility than the non-organic legumes. The method of growing did not affect the nutritional composition of legumes to a greater extent, however, differences in functional properties were observed

Iron Deficiency Anemia in Growing Years and its Effect on Cognition: A Review

Iron deficiency anemia is a widespread nutritional problem. Children are particularly vulnerable due to poor maternal iron status and inadequate diet. Since iron plays a vital role in neurological development, its deficiency in early life can lead to altered cognition and motor development. Severe iron deficiency during infancy can affect the major processes such as myelination, development of neurotransmitter pathways, neural metabolism and neural plasticity. The present review intends to provide information on the various effects of iron deficiency during different stages of life cycle. Clinical trials conducted on both humans and animals have established that infants who suffer iron deficiency during the early years of life are known to be under risk for experiencing the long lasting effect of early iron deficiency in future years also. Follow-up studies conducted on infants showed that the anemic children continued to exhibit lower cognitive development compared to their non-anemic counterparts and also had difficulty in the development of motor control tasks. Hence, there is a need to identify and correct iron deficiency anemia during the early years of life to prevent possible future complications

Living Environs and Nutritional Status of Children from an Urban Indian Slum: An Analysis of Associative Factors

Growing urbanization gives rise to slums, which are densely populated peri-urban areas housing underprivileged populations. The nutritional status of children in slum areas can be compromised due to poor living environs despite availability of many urban health care facilities. The present cross- sectional study was undertaken to determine the nutritional status of children residing in slum and analyze the various associative factors. The study area was Ghousianagar, a slum in city of Mysore from South India. A sample of 676 children (2-11 years of age, males, 310 and females, 366) from two schools was chosen for detailed anthropometry. Data were also collected on living conditions, economic and literacy levels of parents and nutritional status of mothers (n=200) through standard techniques. The results revealed that the living conditions of children were highly unhygienic. Only in 36% of families both parents were literate. Children from all age groups exhibited different degrees of malnutrition which worsened with increasing age. Only 8% of children were normal and the rest suffered with different degrees of undernutrition. Stunting and wasting were significantly influenced by age and gender of children. Under associative factors studied, weight for age of children was significantly associated with economic status of family and maternal BMI. Weight for height was associated with economic status, family size and maternal BMI. Height for age exhibited marginal association with family size. It can be said that adverse living environment and limited resources influenced the nutritional status of children adversely

Nutritional Composition of Selected Commercially Sold Ready-to-eat Indian Meat and Vegetable Curried Dishes

A significant influence of dietary and nutrition transition is on the food behaviour of populace reflected in higher dependence on processed or catered foods. The traditional home cooked meals have been largely replaced by street or restaurant foods. While the nutritional composition of processed foods is declared on the label, there is no such information available regarding catered foods and the consumer cannot make an informed choice while selecting food at an eatery. With this premise, the present study was undertaken to analyse the nutritional composition of selected meat and vegetables based Indian dishes sourced from three different catering establishments. Similar dishes were also prepared in laboratory and the nutritional value computed using food composition database. The dishes selected were curries made with chicken, mutton, fish, mixed vegetable, Malai kofta (potato and cheese balls in creamy gravy) and Gobi Manchurian (deep fried spiced cauliflower snack). The results revealed that there were wide variations in the energy and fat content of foods sourced from different eateries. In general, the fat content of dishes was very high. In comparison, laboratory prepared items had lesser energy and fat content. The information will help in creating a nutrient database of ready-to-eat foods and help the consumer in selectin of dishes

Nutritional and sensory quality of buns enriched with soy fiber (Okara)

Dietary fiber obtained from by-products of food industries acts as a potential functional food ingredient and used in baking, beverages and meat products. Soybean, a rich source of plant protein is a suitable substitute to dairy milk. Processing of soy milk leaves behind large quantities of fiber, which could be incorporated in food formulation as a dietary supplement. With this background high fiber buns were formulated using soy fiber at different levels and analyzed for nutritional quality, physical characteristic and sensory acceptability. Nutritional characteristics of enriched buns were determined using standard methods and results (per 100 g) were: protein, 7.1-7.7 g; fat, 4.8-6.6 g; iron 2.2-3.0 mg and calcium, 74.0-81.0 mg. Phytic acid and tannin were in the range of 19.0-22.8 mg and 47.4-50.1 mg/100g respectively. Bioaccessible Fe ranged from 11.1-23.3 % and Ca from 50.2-95.5 % of total.  In vitro digestible protein and starch ranged from 46.8-49.5 and 34.9-68.6 % of total respectively. Addition of fiber influenced the color of the buns as measured by Hunter Lab color meter. Incorporation of soy fiber lowered sensory scores of buns. In conclusion, soy fiber buns were nutritionally superior and can fulfill the consumer requirement of health food.  Keywords: fiber enrichment, nutritional composition, digestible protein and starch, bioaccessible iron and calcium, sensory qualit

Formulation of nutrient dense Chapatti premix suitable for diabetics

Wheat is one of the largest cereal grown around the world and is used as staple in many countries. Since processing or refining of wheat removes many essential nutrients, its nutritional quality is reduced. The aim of the present study was to develop a supplemental nutritious premix based on natural ingredients using dry greens, pulses and spices, and to evaluate their efficacy for value addition, which in turn can combat micronutrient deficiency and can be advised for diabetics. Premix was incorporated to chapatis at 12.5% and 25% levels and estimated for chemical composition and antioxidant activity. Results showed that premix was rich source of protein (12 to 14.78%), insoluble dietary fiber (16.9 to 18.6%), calcium (150 to 244 mg/100 g), total and β-carotene and bioactive components. Antioxidant activity indicated that premix incorporated samples had higher activity than control. Thus, it can be concluded that nutritional quality of chapattis can be enhanced by incorporating nutritious premix

Formulation of nutrient dense Chapatti premix suitable for diabetics

852-859Wheat is one of the largest cereal grown around the world and is used as staple in many countries. Since processing or refining of wheat removes many essential nutrients, its nutritional quality is reduced. The aim of the present study was to develop a supplemental nutritious premix based on natural ingredients using dry greens, pulses and spices, and to evaluate their efficacy for value addition, which in turn can combat micronutrient deficiency and can be advised for diabetics. Premix was incorporated to chapatis at 12.5% and 25% levels and estimated for chemical composition and antioxidant activity. Results showed that premix was rich source of protein (12 to 14.78%), insoluble dietary fiber (16.9 to 18.6%), calcium (150 to 244 mg/100 g), total and β-carotene and bioactive components. Antioxidant activity indicated that premix incorporated samples had higher activity than control. Thus, it can be concluded that nutritional quality of chapattis can be enhanced by incorporating nutritious premix

Impact of nutrition education on nutrition knowledge of children and their parents and food behaviour of children

Food behaviour in children is one of the building blocks for a healthy life. Food behaviour is both an instinctive as well as a learned behaviour. Maladaptive food behaviour can be changed by various education and counselling techniques. Behaviour modification techniques never fail