Vol. 7, Issue 3 (2019)
Development of functional food multi mix for post-menopausal women
Author(s): Ajanta Hijam and Daisy Sharma
Abstract: The present study was planned to determine the nutritional status and menopausal symptoms of women under the age of 40-60 years and to develop functional food product for them. A survey was undertaken with a 80 respondents under the age group of 40-60 years and the data was collected from Imphal East District (Manipur) by using a pre-tested questionnaire. The objectives of the study was to screen out post menopausal symptoms and to develop a functional food for post menopausal women. From the survey it was found that most of the women are suffering from menopausal symptoms like fatigue, hot flashes, back pain, constipation, sexual intercourse, mood swings, depressed mood poor concentration, hypertension etc. After getting results from the survey, a food multi mix was developed for improvement of health status of the women. Acceptability trials were conducted by a semi-trained panel consisting 20 judges from the Department of Food, Nutrition and Dietetics. Sensory evaluation was done by using 9 hedonic scales by expert panel. Four formulations were developed using by food multi mix namely F1(Formulation 1 = 40% ragi flour +40% soya beans flour + 5% sesame flour +10% chick pea flour +10% green moong flour), F2 (Formulation 2= 50% ragi flour + 30% soya beans flour + 5% sesame flour + 10% chick pea flour + 10% green moong) and F3 (Formulation 3= 60% ragi flour + 20% soya beans flour + 5% sesame flour + 10% chick pea flour + 10% green moong) and F4 (Formulation 4= 70% ragi flour + 10% soyabean flour + 5% sesame flour + 10% chickpea flour +10% green moong flour). Out of four formulation using by developed food multi mix F4 (Formulation 4) exhibited highest scores among the four formulation in term of colour (8.41), appearance (8.66), taste (8.30), texture (8.16), flavor (8.45), consistency (7.75) and overall acceptability (8.46). Formulation 4 was selected for carrying out further analysis like physico-chemical tests and storage studies. Proximate analysis was done to find out the nutrients content of the developed food multi mix. The calcium content of the developed food multi mix were 352.46 mg/100g, iron content were 12.52 mg/ 100g, phosphorous content were 392.47 mg/100g and protein content were 14.60 g/100g. The shelf life storage of the selected formulation 4 was less affected in all the sensory attributes in terms of colour, taste, texture upto till 60 days storage. The developed food multi mix was distributed to the 20 respondents who were mostly affected by menopause symptoms and feeding trial was conducted for 30 days. After completion of 30 days of supplementation the survey was conducted again and the result shows that 90% of respondents were improved their health after feeding like, fatigue, back pain, legs pain, dizziness, headache, constipation, sleep disturbance, hot flashes, arm pain etc. A Nutrition Education programme was conducted at the end of the study period, to explain the role of food in post menopausal period and the nutrient requirement like calcium, iron, phosphorous, protein and encourage them to consume in their daily diets to improve their overall health problems.
Pages: 2950-2956 | 577 Views 135 Downloads
download (5670KB)
How to cite this article:
Ajanta Hijam, Daisy Sharma. Development of functional food multi mix for post-menopausal women. Int J Chem Stud 2019;7(3):2950-2956.
