FoodSci: Indian Journal of Research in Food Science and Nutrition

S. Angeline Esther Preethi ¹, Jemmima Beryl Mohankumar ²

Affiliations
1 Department of Foods and Nutrition, RVS College of Arts and Science, Coimbatore, Tamilnadu, IN
2 Department of Nutrition and Dietetics, PSG College of Arts and Science, Coimbatore, Tamilnadu

Abstract

The use of composite flour with little millet and locally available ingredients in cookie formulation was investigated in the present study. Two composite mixes were formulated by mixing the ingredients in different proportions. The formulated products were subjected to organoleptic evaluation along with the standard. The formulations with 30% little millet obtained the highest scores in sensory evaluation. The two proportions along with the standard was analysed for nutrient content and shelf life study. Addition of the composite flour improved the nutrient content especially the iron and zinc content. The iron content and zinc content of the composite flour incorporated cookies was 15.8 mg, 12.2 mg and 3.46, 4.56 mg respectively. The product had a shelf life of one month at room temperature when evaluated using sensory evaluation and microbial analysis.

Keywords

Composite Flour, Cookies, Iron Zinc And Nutrient Analysis, Little Millet.

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S. Angeline Esther Preethi ¹, M. K. Anjupriya ²

Affiliations
1 Rathnavel Subramaniam College of Arts and Science (Autonomous), Sulur, Coimbatore – 641402, Tamil Nadu, IN
2 Department of Foods and Nutrition, Rathnavel Subramaniam College of Arts and Science (Autonomous), Sulur, Coimbatore – 641402, Tamil Nadu, IN

Abstract

Two hundred adult diabetic patients were selected and information pertaining to their personal, nutritional and medical history was collected in an attempt to find out their nutritional status. Biochemical parameters namely random blood sugar, post prandial blood glucose level and glycosylated haemoglobin level were estimated to find out the blood sugar level in the body. Forty mild diabetic women in the age group of 40-49 years who were under dietary management only were selected for the supplementation study. Twenty women (n1=20) were considered as the experimental group for whom 10 g of fig leaf powder was mixed in 100 ml of buttermilk and given for a period of one month. The remaining 20 (control group n = 20) were given nutrition education. The impact of the supplementation study was assessed by comparing the blood glucose level of experimental group and control group. It was observed that half of the patients were mild diabetic and the incidence of the disease was only a year ago. There was a significant decrease in the blood glucose level of the experimental group which proves the hypoglycaemic effect of fig leaves.

Keywords

Diabetes Mellitus, Fig Leaves, Blood Glucose Level.

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