Formulation Of Iron Rich Extruded Food Products And Nutritional Awareness In Order To Combat Anaemia Among Rural Women

Abstract

ABSTRACT newlineThe low dietary iron intake, which is insufficient to meet the iron requirement, especially in newlineinfants, children, and women, is largely to blame for the high prevalence rate of anaemia over newlinethe world. The study was undertaken with objectives: 1) To analyze the nutritional, newlineantioxidant components of selected millet and leaf powder mix. 2) To prepare and newlinestandardize iron rich extruded food products by incorporating selected food ingredients and newlineassess their sensory evaluation. 3) To determine the nutritional profile of the developed iron newlinerich extruded food products. 4) To assess the nutritional status of the women of reproductive newlineage group (15-49 Years) from Chaka block of Prayagraj district. 5) To develop nutritional newlineeducational materials in respect of the knowledge importance of iron rich millets and green newlineleafy vegetables and their implementation to create awareness among women of reproductive newlineage group. For the study iron millets and green leafy vegetables were identified. The flour newlinewas developed by mixing ragi and buckwheat flours in definite proportion of 1:1 ratio. For newlinethe leaf powder mix, amaranthus and drumstick were dehydrated at 50- 60and#9702; C for 3-4 hours newlineand mixed in definite proportion of 1:1. The millet flour and leaf powder mix were newlineincorporated in the noodles and pasta at 100, 75:20:5 (T1), 67:25:8 (T2) and 60:30:10 (T3) newlinepercent respectively. Using by the nine-point Hedonic Scale Standard, organoleptic newlineexamination was performed. Procedures were employed to determine the nutritional value of newlinethe materials and the chosen generated items. On the basis of prevalence, 560 respondents newlineanaemic women in the study were selected. A questionnaire consisting socio demographic newlineprofile, anthropometric measurements, risk factor assessment, biochemical profile, clinical newlineand dietary assessment was used for data collection. Haemoglobin estimation was done by newlineusing standard procedure of cyanmethaemoglobin method. All the respondents were newlinerequested to participate in the study and requested