FoodSci: Indian Journal of Research in Food Science and Nutrition

R. Anbuselvi ¹, C. A. Kalpana ¹

Affiliations
1 Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore, Tamil Nadu, IN

Abstract

Obesity has reached epidemic proportions in India in the 21st century, with morbidity obesity affecting five percent of the country's population. Adolescent is a crucial period in life and implies multiple physiological and psychological changes that affect nutritional needs and habits. Meal skipping and eating irregularly are common during adolescence and especially prevalent during middle and late adolescence. High fiber diets provide bulk or more satiating and have been linked to lower body weight. Nutrition education must help teens to become informed decision makers about their diets. Three hundred adolescent girls were involved in screening for obesity. From them forty five adolescents and baseline survey was conducted with them and then they divided into three groups each have 15 members. In this study they researcher has developed high fiber recipes like kozhukattai, roti and porridge using fiber rich ingredients like varagu, horse gram and curry leaves. Four different samples of high fiber recipes were developed using the same ingredients at various proportion and then it was subjected to organoleptic evaluation with 30 semi-trained panel members. Sample III got over all acceptability then other samples in three high fiber recipes. Recipes are subjected to biochemical analysis. Dietary fiber content in kozhukatti, roti and porridge found to be 7g, 8g and 8g respectively. Power point was prepared for nutrition education based on management of obesity and meal replacement given to obese adolescent girls in group I and nutrition education only nutrition education given to group II. After three months of meal replacement and nutrition education, the changes in height, weight, BMI, Waist to hip ratio and body fat percentage were evaluated. From the study results meal replacement was very effective in weight reduction.

Keywords

Obesity, Meal Replacement, Weight Reduction

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N. M. Koushika ¹, C. A. Kalpana ¹

Affiliations
1 Department of Food Science and Nutrition, Avinashilingam Institute for Home Science and Higher Education for Women, Coimbatore - 641043, Tamil Nadu, IN

Abstract

Millets are small seeded annual cereal grains and are particularly low in phytic acid and rich in dietary fibre. Kodomillet or varagu (Paspalum scrobiculatum) is nutritionally superior to rice and wheat in terms of higher content of dietary fiber, less fat and high protein. The study was undertaken to incorporate kodomillet in commonly consumed recipes of south India and evaluate the acceptability of these recipes on the basis of organoleptic parameters and analyse their nutrient content. Kodomillet was incorporated in 14 recipes either as a whole grain or in a powder form at 30 percent and 50 per cent levels. The overall acceptability and mean scores for each recipe were analyzed by sensory evaluation through a formulated five-point scale and a panel of 30 semi trained panel members. The best acceptable recipe incorporated with varagu were analysed for selected nutrients using standardized methods. The findings of the study revealed that idli, puttu, adai, payasam, kozhukattai, laddoo and cutlet were best accepted when incorporated with varagu at 30 percent level and pongal had higher acceptability score at 50 percent level of incorporation. Kozhukattai incorporated with varagu at 30 percent level obtained the highest score among the recipes with the dietary fiber content of six gram.

Keywords

Incorporation, Kodomillet, Recipes, Sensory Evaluation.

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