Ms. Ashi Khare will present her APS as per the detail:
Date: September 27, 2022
Time: 1100 – 1230 hrs.
Venue: CTARA Conference Room No.2
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. However, achieving high iron (Fe) concentration and incorporating thermolabile, light, and oxygen-sensitive vitamin-C (enhancer) sources from food alone is challenging. 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. The effect of different processing techniques on iron and phytate concentrations is assessed using different methods. Selected samples retaining a higher amount of Fe post-processing are used to prepare a bar with 46.9mg Fe/100g sample (50g bar fulfills 84% of RDA and 183% EAR for 10-12 years, adolescent girls). A questionnaire survey (n=43) and dietary diversity (DD) survey (n=21) was conducted for women aged 15-49 years from two villages in Ahmedabad district, Gujrat. The mean individual DD Score was found to be 5.9 out of ten, while the total iron intake was calculated to be 7.6 ± 2.5 mg/day which is 72% short of the recommended daily intake.
Keywords: Iron Deficiency Anemia (IDA), Vitamin-C, Bioavailability, Product Development, Food Synergy