Ms. Ashi Khare will present her APS as per the details:  

Date: September 26th, 2024

Time: 1000 – 1130 hrs.

Venue: CTARA Conference Room No.1

Topic: Developing Ready-To-Use, Plant-Based Food Formulations With High Iron Bioavailability

Guide: Prof. Amit Arora 

RPC Members: Prof. Satish Agnihotri, Prof. Parag Bhargava

Abastract

Malnutrition is among the top 6 risk factors for death in India, and iron deficiency anemia (IDA) is regarded as one of the major contributors. Nutritional anemia accounts for ~70% anemia prevalence among Indian children and adolescents, specifically in females. The recent National Family and Health Survey (NFHS-5) depicts how the situation has worsened in the past decade with an increase of 5% in the overall prevalence of anemia among adolescents (59.1%) in India. Evidence suggests that current supplementation and fortification practices alone may make little difference in reducing the risk of iron deficiency anemia. Sustainable food-based strategies need to be determined. Iron-rich plant sources, with appropriate ratios of bioavailability enhancers and inhibitors, can be utilized to develop effective products. In an attempt to achieve the same, shortlisted Fe-rich ingredients are subjected to traditional pre-processing to reduce antinutrient content and enhance Fe bioavailability. Selected samples are used to prepare a formulation naturally rich in iron with 22 mg Fe/100g sample, with high bioavailability. Shelf life analysis of bar and chips samples prepared using the formulation has been conducted under different environmental conditions, using different packaging types. Sensory analysis of the two products have been conducted along with consumer perception studies regarding nutrient dense RTE foods. 

Keywords: Iron Deficiency Anemia (IDA), Vitamin-C, Bioavailability, Product Development, Food Synergy