International Journal of Innovative Research and Development

Abstract

As a public health problem in school aged children, anaemia deserves greater attention not only because of its deleterious effects, which include lower school achievement due to impaired cognitive development, fatigue and poor attention span, and increased morbidity because of reduced resistance to infection, but also because of large numbers of school-aged children affected. So an attempt has been made to evaluate the impact of consumption of iron rich bakery products prepared by incorporation of Shepu greens (Peucedanum graveolens) on iron status of children. School children from Government school were estimated for haemoglobin and divided into control and experimental group. Products which were developed by incorporating 5 per cent dried shepu greens in masala bun and rusk were best accepted and taken for feeding trials along with basic recipe. Deworming was carried out before the feeding trials. Intervention programme was carried for 90 days and final hemoglobin estimation was carried out. Results revealed that the feeding with shepu greens incorporated products for 90 days to experimental were shown an improved haemoglobin level (11.8), whereas the control group did not change significantly after intervention. It is evident from the study that, foods play a major role in combating the nutritional deficiency disorders prevalent in the population. So, the green leafy vegetables especially shepu greens can be used for all intervention programmes as supplementation of iron in replace of iron tablets. To ensure the availability of greens, schools can be encouraged to grow nutrition garden, so that can be used in the midday meal preparation.

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Abstract

Traditionally, mulberry fruit has been used as a medicinal agent to nourish the skin and blood, benefits kidneys treat weakness, fatigue, anaemia and premature graying of hair. An attempt has been made to develop value added bakery products from mulberry fruits. The Morus nigra fruits were collected and bakery products like bread and biscuits were developed with three variations each. The products were evaluated for acceptance by semi-trained panel of judges and the results were statistically tested to see the significant difference between the levels. Bread with 15per cent of dried mulberry fruit and four per cent of fruit powder obtained the high scores, compared to control. In biscuits, the variation with 15per cent of dry mulberry fruits and two per cent of fruit powder obtained high scores. Bread has higher amount of protein, total ash, and micronutrients like calcium phosphorus and iron, than biscuits. The cost of production bread and biscuit was 16 per 100g and Rs. 25 per 100g respectively. The bakery products like bread and biscuits which were stored in HDPE bags at room temperature were evaluated for sensory attributes. The score reduced as the days increased.

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