Amylase Rich Malted Foods on the Nutritional Status of Pregnant Women, Lactating Women and Preschool Children in Lepakshi Mandal of Ananthapur District, Andhra Pradesh, India | Chapter 01 | Theory and Applications of Microbiology and Biotechnology Vol. 2

Two types of Ready to Use Amylase rich malted mixes (Ragi / Wheat in combination with green gram) were formulated and suitable products namely laddu, roti, kheer and porridge were prepared using formulated malted mixes . The incorporation of malted green gram mix and skimmed milk powder to the wheat malted mix and ragi malted mix helped to improve nutritive value of the malted mixes, specially  protein, energy, iron, calcium and ‘B’ complex vitamins . After collecting baseline information of the identified villages of 3 mandals, Lepakashimandal was selected for implementing the study based on the availability of more subjects of low socio economic group with majority of families belonging to schedule caste and schedule tribes. ARMMs of two types (ragi/wheat) were formulated.

Information of preschool children (400), pregnant women (100) and lactating women (100) was collected. Anthropometric, hemoglobin, clinical and morbidity assessments were carried out before & after supplementation. Amylase Rich Malted Mixes (ARMMs) 2 types (Ragi/Wheat) were formulated and suitable products namely laddu, roti, kheer and porridge were prepared using formulated malted mixes. Malting decreased grain length, width, kernel weight (0.45 to 19.0g), volume (0.50 –31.2 ml) and hardness (1.12 to 5.9 kg/cm2), thus reduced the bulk density of the malted mixes. Chemical composition revealed that, the significant increase (P<0.05) in fat (2.27 g), carbohydrate (98.0 g) and calorie (396 kcal) content of wheat malted mix. However significant increase was observed in calcium (440 mg), thiamine (0.7 mg) and riboflavin (0.9 mg) content of ragi malted mix. Germinated greengram had significantly higher protein (33.0 g), fibre (11.5 g), iron (8.0 g) and vitamin C (157.8 mg) content. The selected preschool children, pregnant women & lactating women were divided into 3 groups. Group II and III fed with ragi malted mix & wheat malted mix respectively served as the experimental groups and remaining group I served as the control group. Significant increase was observed in weight of preschool children and lactating women after supplementation. Hemoglobin level in pregnant and lactating women significantly increased (P<0.01) after supplementation. Considerable reduction (50%) in the incidence of PEM, vitamin A, B vitamins, vitamin C and iron deficiency symptoms in experimental groups. After supplementation, morbidity rate decreased to 50% both the Group II and III.

Author(s) Details

Prof. (Mrs.) Vijaya Khader
Department of Foods and Nutrition, Post Graduate and Research Centre, Acharya N. G. Ranga Agricultural University, Rajendranagar, Hyderabad-500 030, India.

Prof. (Mrs.) K. Uma Maheswari
Department of Foods and Nutrition, Post Graduate and Research Centre, Professor Jayashanker Telangana State Agricultural University, Rajendranagar, Hyderabad-500 030, India.

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