Ms. Ashi Khare will present her pre-synopsis as per the detail below:

Date: 20th February, 2025 (Thursday)

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

Abstract:

Malnutrition remains one of the leading risk factors for mortality in India, with iron deficiency anemia (IDA) being a major contributor. Nutritional anemia accounts for approximately 70% of anemia cases among Indian children and adolescents, with females being particularly affected. The National Family Health Survey-5 (NFHS-5) highlights a concerning 4% increase in the overall prevalence of anemia among women over the past 5 years, with the prevalence now at 57%. Current strategies, such as supplementation and fortification, have shown limited effectiveness in reducing the burden of IDA, emphasizing the need for sustainable, food-based interventions.

Iron-rich plant sources, carefully balanced with bioavailability enhancers and inhibitors, offer promising potential for developing effective dietary solutions. This study utilized pre-processing techniques to reduce antinutrient content and enhance the bioavailability of iron in selected iron-rich ingredients. These ingredients were used to formulate a naturally iron-rich product containing 22mg of iron per 100g, with high bioavailability. Shelf-life analysis of the developed ready-to-eat (RTE) products was conducted under various environmental conditions and packaging types, demonstrating a shelf life of 90 days under standard storage conditions.

Sensory analysis, alongside anemia awareness and consumer perception studies, revealed a preference for the formulated products compared to fortified market samples. The findings suggest that these products provide a viable food-based solution to address the anemia burden in India. This approach can complement existing government interventions and align with the changing dietary patterns of both urban and rural populations. As processed food consumption increases, the development of preservative-free, iron- and protein-rich RTE snacks offers a practical and healthy alternative to mitigate anemia prevalence in the country.

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