EVOLVING IRON RICH HEALTH MIX TO COMBAT ANAEMIA

IRJMST Vol 5 Issue 8 [Year 2014] ISSN 2250 – 1959 (0nline) 2348 – 9367 (Print)

International Research Journal of Management Science & Technology http://www.irjmst.com Page 36

EVOLVING IRON RICH HEALTH MIX TO COMBAT ANAEMIA

M.Angel* K.P.Vasantha Devi** *Ph.D Research Scholar,

[email protected] Department of Home Science,

Gandhigram Rural Institute – Deemed University,

Gandhigram. 624302, Dindigul (Dist),Tamil Nadu, India .

* Prof and Head

Department of Home Science

Gandhigram Rural Institute – Deemed University,

Gandhigram. 624302, Dindigul (Dist), Tamil Nadu, India.

Abstract

Anaemia is a major killer in India. Statistics reveal that every maternal death is directly due to anaemia.

It affects both adults and children of both the sexes, although pregnant women and adolescent girls are

most susceptible and most affected by this disease. The present study was done to develop cheapest

nutritious iron rich health mix to treat and prevent anaemia. Garden cress seeds, rice flakes, bajra flour,

roasted Bengal gram flour, samai, and jaggery were selected to formulate an iron rich health mix. It was

prepared on four different variations (V1, V2, V3 and V4). The formulated health mix was analysed for

the nutrients like iron,protein, calcium and phytic acid. The acceptability of the formulated recipes were

analysed by the panel members among the four variations of health mix variation V1 was selected. It

was found iron rich among the four variations. So, it was concluded that variation V1 can be

supplemented to combat anaemia.

Keywords: Anaemia, iron, iron rich health mix, garden cress seeds, rice flakes.

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INTRODUCTION

Anaemia is the most prevalent nutritional deficiency disorder in the world. It affects all age

groups but the most vulnerable are preschool-age children, pregnant women, and non-pregnant women

of childbearing age. Globally, anaemia affects 1.62 billion people, which corresponds to 24.8% of the

population. The highest prevalence of anaemia exists in the developing world where its causes are multi-



factorial. National Family Health Survey statistics reveal that every second Indian woman is anaemic

and one in every five maternal deaths is directly due to anaemia (Kawaljit Kaur, 2014).

Anaemia was defined according to the WHO criteria as a hemoglobin concentration lower than

12 g/dl in women and 13 g/dl in men (Tettamanti,M et al., 2010). India’s experience with decades of

iron supplementation programmes has been less than satisfactory, with the levels of anaemia remaining

stubbornly high in this vulnerable group even in the face of supplementation. The challenge, therefore, is

to increase the intake, bioavailability and absorption of iron in the system (Gopalan, 2014). Hence the

investigator made an effort to develop an iron rich health mix using locally available iron rich foods like

garden cress seeds, rice flakes, bajra, roasted Bengal gram dhal, samai and jaggery to combat anaemia.

METHODOLOGY

A. Formulation of iron rich health mix

i.Procurement of ingredients:

Garden cress seeds, rice flakes, bajra, roasted bengal gram dhal, samai and jaggery were used in

the formulation of the iron rich health mix. All the ingredients are available throughout the year. All the

ingredients were procured from the local market.

Garden cress seeds being the richest source help to increase the haemoglobin levels. It has an

iron content of 100mg/100g. It also has many other health benefits. Rice flakes are known for highest

iron content among cereal products. All the other ingredients were procured from the local market. The

proportion of the ingredients was chosen such that their combined iron content would help to meet the

deficit Recommended Dietary Allowances of daily iron intake among the selected anaemic adolescent

girls.

ii.Pre treatment and preparation:

Ingredients used for health mix was accurately weighed. Garden cress seeds, rice flakes, roasted

Bengal gram dhal were cleaned roasted at 45ºc and ground separately. Bajra and samai were cleaned and

washed separately. Bajra was sprouted by soaking and keeping tied in a loosely woven cloth; shade

dried, roasted at 45ºc and powdered. The washed Samai was roasted and ground. The fine powders were

accurately weighed and mixed with the powdered jaggery to form an iron rich health mix.


International Research Journal of Management Science & Technology http://www.irjmst.com 8

Four variations of iron rich health mix were prepared following the same method. The proportion

of the various ingredients used and their nutrient content was calculated from ICMR (2004) Nutritive

Value of Indian Foods.

iii. Conducting the acceptability trial:

When the quality of a food product is assessed by means of human sensory organs, the

evaluation is said to be sensory or subjective or organoleptic. Every time food is eaten a judgement is

made. Sensory quality is a combination of different senses of perception coming into play in choosing

and eating a food. Appearance, flavour and mouth feel decide the acceptance of food (Srilakshmi, 2010).

Acceptability of health mix for supplementation was tested by sensory evaluation and the

nutrient content. The four variations were organoleptically tested by the trained taste panel members,

based on their appearance, colour, flavour, texture, taste and overall acceptability. Scores were given on

a four point hedonic scale. Among the four variations, variation I was selected for its highest

acceptability scores and nutrient content.

B. Analysis for nutrient content of the formulated iron rich health mix:

The formulated iron rich health mix was analysed for its nutrient content like energy, protein,

calcium, iron and fibre. The phytic acid content and bioavailability of iron were also assessed. The

methods used for the analysis of the nutrient content of the iron rich health mix is given in Table I.

TABLE I

METHODS USED FOR ANALYSIS OF NUTRIENT CONTENT OF THE IRON RICH

HEALTH MIX

Nutrient Method

Macro nutrients

Protein

Lowry et al., (1951) UV spectrophotometry



Micro nutrients

Calcium

Iron

Hawk et al. (1957) UV spectrophotometry

Atomic Absorption Spectrophotometer (ELICO SL 176)

Raghuramulu et al (2003)

C.Analysis for microbial content of the formulated iron rich health mix:

The formulated iron rich health mix was analysed for its microbial content like yeast, mould and

total bacterial count.

RESULTS AND DISCUSSION:

The proportion of ingredients used in different variations and their calculated nutrient content is

given in table I.

TABLE I

PROPORTION OF THE INGREDIENTS USED AND THEIR NUTRIENT CONTENT

(ICMR* VALUE)

Ingredients Amount

(g)

Energy

(Kcal)

Protein

(g)

Iron

(mg)

Calcium

(mg)

Cost

(Rs)

Variation I, V1

Garden cress seeds

Rice flakes

Bajra

Roasted Bengal gram

dhal

Samai

Jaggery

5

20

5

5

5

10

22.7

69.2

18.05

18.45

17.05

38.3

1.27

1.32

0.58

1.12

0.39

0.04

5

4

0.4

0.475

0.465

0.264

18.9

4

2.1

2.9

0.85

8

0.55

0.8

0.07

0.22

0.2

0.32

Total 50 183.75 4.72 10.61 36.7 2.16

Variation II, V2

Garden cress seeds

5

22.7

1.27

5

18.85

0.55



Rice flakes

Bajra

Roasted Bengal gram

dhal

Samai

Jaggery

15

10

5

5

10

51.9

37

18.45

17.05

38.3

0.99

1.16

1.12

0.39

0.04

3

0.8

0.475

0.465

0.264

3

4.2

2.9

0.85

8

0.6

0.14

0.22

0.2

0.32

Total 50 185.4 4.97 10.01 38 2.03

Variation III,V3

Garden cress seeds

Rice flakes

Bajra

Roasted Bengal gram

dhal

Samai

Jaggery

5

10

10

10

5

10

22.7

34.6

37

36.9

17.05

38.3

1.27

0.66

1.16

2.24

0.39

0.04

5

2

0.8

0.96

0.465

0.264

18.85

2

4.2

5.8

0.85

8

0.55

0.4

0.14

0.44

0.2

0.32

Total 50 187 5.76 9.5 40 2.05

Variation IV,V4

Garden cress seeds

Rice flakes

Bajra

Roasted Bengal gram

dhal

Samai

Jaggery

5

5

15

10

5

10

22.7

17.3

54.2

36.9

17.05

38.3

1.27

0.33

1.74

2.24

0.39

0.04

5

1

1.2

0.96

0.465

0.264

18.85

1

6.3

5.8

0.85

8

0.55

0.2

0.21

0.44

0.2

0.32

Total 50 187 6.01 8.9 41 1.92

*ICMR - Indian Council of Medical Research

Four different variations namely V1, V2, V3 and V4 were developed using garden cress seeds, rice

flakes, bajra, roasted Bengal gram dhal, samai and jaggery. The nutrient content and cost of all the

variations were calculated. Fifty grams of V1 contained 5g of garden cress seeds, 20g of rice flakes, 5g

of bajra, 5g roasted Bengal gram dhal, 5g of samai and 10g of jaggery. In V2, V3 and V4 the proportions

added were rice flakes15g, 10g and 5g; bajra 10g, 10g and 15g; roasted Bengal gram dhal flour 5g, 10g

and 10g respectively. All the other ingredients remained in the same proportion.



Fifty grams of V1 contained an energy content of 183.75 kcal, 4.72 g of protein, 10.61 mg of

iron, and 36.7mg of calcium. V2 contained 185.4 kcal of energy, 4.97 g of protein, 10.01 mg of iron, and

38 mg of calcium. V3 contained 187 kcal of energy, 5.76 g of protein, 9.5 mg of iron, and 40 mg of

calcium. V4 contained 187 kcal of energy, 6.01g of protein, 8.9 mg of iron, and 41mg of calcium.

The cost of all the ingredients of the four variations was calculated. The cost of V1 was Rs.2.16

followed by V3 which was Rs. 2.05, V2, Rs. 2.03 and V4, Rs.1.92. The calculated iron content was high

in V1 (10.61mg) followed by V2 (10.01 mg), V3 (9.5 mg) and V4 (8.9 mg).

i) ORGANOLEPTIC EVALUATION OF THE IRON RICH HEALTH MIX

The organoleptic evaluation of the iron rich health mix is given in table II.

TABLE II

ORGANOLEPTIC EVALUATION OF THE IRON RICH HEALTH MIX

Criteria V1 V2 V3 V4

Appearance 3.47± 0.503 2.48 ± 0.624 2.15 ± 0.685 1.52 ± 0.567

Colour 3.27 ± 0.634 2.40 ± 0.643 2.15 ± 0.709 1.50 ± 0.504

Flavour 2.98 ± 0.537 2.32 ± 0.651 2.12 ± 0.640 1.40 ± 0.494

Texture 3.45 ± 0.502 2.33 ± 0.655 2.13 ± 0.623 1.33 ± 0.475

Taste 3.62 ± 0.613 2.38 ± 0.613 2.05 ± 0.622 1.30 ± 0.462

Overall

acceptability

16.7 ± 1.530 11.92 ± 2.82 10.60 ± 2.930 7.05 ± 2.213

All the four variations (V1, V2, V3, V4) were subjected to organoleptic evaluation with the

attributes like appearance, colour, flavour, texture, taste and overall acceptability. Each attribute was

rated as Excellent, Very Good, Good and Fair and appropriate score was given as 4,3,2,1 respectively.

The mean score and Standard deviation of the variations according to the attributes were calculated.

The mean scores and standard deviations of the attributes like appearance, colour, flavour,

texture, taste and overall acceptability were higher in V1 (3.47± 0.503), (3.27 ± 0.634), (2.98 ± 0.537),



(3.45 ± 0.502), (3.62 ± 0.613), (16.7 ± 1.530) followed by V2 (2.48 ± 0.624), (2.40 ± 0.643), (2.32 ±

0.651), (2.33 ± 0.655), (2.38 ± 0.613), (11.92 ± 2.82), V3 (2.15 ± 0.685), (2.15 ± 0.709),(2.12 ±

0.640),(2.13 ± 0.623),(2.05 ± 0.622) ),(10.60 ± 2.930) and V4 (1.52 ± 0.567), (1.50 ± 0.504), (1.40 ±

0.494), (1.33 ± 0.475), (1.30 ± 0.462), (7.05 ± 2.213) respectively.

As the mean scores and standard deviation of V1 was higher than all the other variations, V1 was

chosen as the best in organoleptic evaluation. Snehal et al. (2012) reported that the drink made up of 3%

garden cress seed powder, skimmed milk and sugar was found most suitable, with an overall consumer

acceptability of 8.75.

The comparison between the scores of the variations V1 , V2 , V3, and V4 for all the attributes

namely appearance, colour, flavour, texture, taste and overall acceptability was carried out in order to

find out whether there is a significant difference in the attributes of all the variations and to choose the

best variation statistically by ANOVA test for supplementation. The details are shown in table III.

TABLE III

ANOVA COMPARISON AND POSTHOC DUNCAN’S TEST AVERAGE OF THE IRON

RICH HEALTH MIX

Criteria

Posthoc Duncan’s test

ANOVA V1 V2 V3 V4

Appearance 3.47 2.48 2.15 1.52

0.00*

Colour 3.27 2.40 2.15 1.50

Flavour 2.98 2.32 2.12 1.40

Texture 3.45 2.33 2.13 1.33

Taste 3.62 2.38 2.05 1.30

Overall

acceptability

16.78 11.92 10.60 7.05

* p value <0.05 - Significant at 0.05 per cent level



ANOVA was applied to find whether the scores of the variations according to the attributes

varied significantly. The result of the ANOVA was 0.00. As the ANOVA value was lesser than the α

value (0.05), it was proved that there was a significant difference at 5 per cent level of significance

among the variations. The hypothesis framed that there is no significant difference among the variations

is rejected.

In the same way to choose the best variation statistically for supplementation, Post Hoc

Duncan’s test was applied. The results of the Post Hoc Duncan’s test revealed the average scores of the

four variations. The average of V1 was highest in all attributes like appearance, colour, flavour, texture,

taste and overall acceptability was 3.47, 3.27, 2.98, 3.45, 3.62 and 16.78 respectively followed by all the

other variations.

The overall acceptability of V1 (16.78) was the highest followed by V2 (11.92), V3 (10.60), V4

(7.05). It was inferred that as the average score of the V1 (16.78) was the highest followed by V2 (11.92),

V3 (10.60) and V4 (7.05). As per the Post Hoc Duncan’s test, the variation which had the highest average

score (V1) was selected for supplementation. Thus by proving statistically, the iron rich Health mix, V1

which had the highest iron content (10.6) when compared with all variations was selected for

supplementation.

F. NUTRIENT AND MICROBIAL ANALYSIS OF THE IRON RICH HEALTH MIX

i) NUTRIENT ANALYSIS OF THE IRON RICH HEALTH MIX

The selected health mix is subjected to nutrient analysis to find out the nutrient content of the

health mix. The nutrient content of the selected health mix is given in table IV.

TABLE IV

NUTRIENT COMPOSITION OF THE IRON RICH HEALTH MIX

Parameter V1

Calories (Kcal) 376.0

Protein (gm) 12.80

Calcium (mg) 96.0

Iron (mg) 10.0

Phytic acid (mg) 1.56

Bioavailability of Iron (mg) 4



The selected iron rich health mix consisted about 376 Kcal of energy, 12.8g of protein, 96mg of

calcium, 10mg of iron, 1.56 mg of phytic acid. The bioavailability of iron was 4mg. The iron

bioavailability factors for vegetarian diets appear to range from 5% to 12% (Richard and Egli, 2010).

ii) MICROBIAL ANALYSIS OF THE IRON RICH HEALTH MIX

The different variations of the iron rich health mix were subjected to microbial analysis to check the

palatability of the food. A clear picture about the microbial content of the iron rich health mix on the

90th

day is given in table V.

TABLE V

MICROBIAL CONTENT OF THE IRON RICH HEALTH MIX

Variation Presence of Micro organisms

Total Bacterial

Count

Yeast Moulds

V1 30 nil nil

V2 32 nil nil

V3 37 nil nil

V4 34 nil nil

The variation V1 consisted the lowest total bacterial count of 30, followed by V2 , V4 and

V3 respectively which consisted a count 32, 34 and 37 respectively. There were no yeasts and

moulds present in the variations. The low microbial count may be due to the addition of garden

cress seeds. Rahul et al. (2012) proved that extract of garden cress seeds possess antifungal

activity as it hindered the growth of fungi. It can be exploited as an ideal treatment for future

fungal disease.

CONCLUSION:

Anaemia is a serious threat at all stages of human life. It should be prevented and

controlled through multifarious measures. The vital part is through food supplementation. As



the developed health mix V1 was rich in iron, it can be supplemented for anaemic subjects to

combat anaemia.

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EVOLVING IRON RICH HEALTH MIX TO COMBAT ANAEMIA

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