IJAR - Indian Journal of Applied Research

Sarika Tyagi; Shuchi Gupta

Volume : VII, Issue : VI, June - 2017

Soy fortification of traditional Indian foods like Sattu and Vermicelli for improving the nutritional status of low income group population.

Sarika Tyagi, Shuchi Gupta

Abstract :

Undernutrition is the major nutritional problem of developing countries like India affecting millions of preschool children globally. To address the problem of undernutrition, two Indian food items namely Sattu and Vermicelli were fortified with soyabean. Standardization of recipes was done by changing the proportion of ingredients used in food products and the most acceptable proportion was finalized through sensory evaluation. Microbial analysis was done to check the shelf life of developed fortified food products. Soy fortified Sattu and vermicelli were found acceptable and were graded above good for sensory characteristics. Both the food products had increased macro and micro nutrient composition when compared with the original food products without major change in cost. Thus soy fortification can improve the nutritive value of traditional Indian foods. Nutrition interventions like food fortification with soyabean can proof a sustainable and cost effective method of improving the nutritional status of low income group population.