
Asian Journal of Science and Applied Technology (AJSAT)
Development of Value Added Anaemic Soup Powder andIts Beneficial Effect
Author : Ankita and MishraSunitaVolume 7 No.2 July-December 2018 pp 27-29
Abstract
Anaemia is condition characterized as a low level of haemoglobin in the blood, as evidenced by a reduced quality of red blood cell which decreases oxygen-carrying capacity to tissues. The whole idea of development of Value Added Anaemic Soup Powder rich in iron .Which include Beetroot, Tomato, Carrot, Pea, Ragi Flour, Corn Flour. This product is in rich fiber content, iron, protein, carbohydrate etc. This processed product is beneficial for anaemic patient. 15gm Value Added Anaemic Soup Powder and mix it one bowl boiled water.Take this regularly meal.The main objective of the study is to know the Value Added Anaemic Soup Powder and its beneficial effect.
Keywords
Development of Anaemic Soup Powder, Rich of Iron, Protein, Carbohydrates, Fiber, Health Benefit for Anaemic Person
References
[1] S. J. Baker and E. M. DeMaeyer, “Nutritional anemia: its understanding and control with special reference to the work of the World Health Organization”, American journal of clinicalnutrition, Vol.32, pp. 368-417, 1979.
[2] E. DeMaeyer and M. Adiels-Tegman, “The prevalence of anaemia in the world”, World health statistics quarterly,Vol.38, pp. 302-316, 1985.
[3] W. B. Freire, S. G. Kahn, J. McGuire and G. L. Post, “Anemia Prevention and Control”, What Works Part I: Program Guidance. U.S. Agency for International Development, 2003.
[4] L. Garby, et al. “Iron deficiency in women of fertile age in a Swedish community”, Estimation of prevalence based on response to iron supplementation, Actamedicascandinavican, Vol. 185, pp. 113-117, 1969.
[5] L. Garby, “The normal haemoglobin level”, British Journal of Haematology, Vol. 19, pp. 429-434 (1970).
[6] J. O. Lundberg, E. Weitzberg and M. T. Gladwin, “The nitrate-nitrite-nitric oxide pathway in physiology and therapeutics”, Nat. Rev. 2008; Vol. 7, pp. 156–167.
[7] S. R. Lynch, “The potential impact of iron supplementation during adolescence on iron status in pregnancy”, Journal of Nutrition, Vol. 130, pp. 448S–451S, 2000.
[8] T. K. Majumder, K. S. Premavalli and A. S. Bawa, “Effect of puffing on calcium and iron contents of ragi varieties and their utilization”, Jorunal of Food Science and Technology, Vol. 42, No. 5, pp. 542-545, 2006.
[9] M. K. Reddy, R. L. Alexander-Lindo and M. G. Nair, “Relative inhibition of lipid peroxidation, cyclooxygenase enzymes, and human tumor cell proliferation by natural food colors”, J. Agric. Food Chem., Vol. 53, pp. 9268–9273, 2005.
[10] L. Tesoriere, M. Fazzari, F. Angileri, C. Gentile and M. A. Livrea, “In vitro digestion of betalainic foods. Stability and bioaccessibility of betaxanthins and betacyanins and antioxidative potential of food digesta”, J. Agric. Food. Chem., Vol. 56, pp. 10487–10492, 2008.
[11] WHO Technical Report Series, No. 580 (Control ofnutritional anaemia with special reference to iron deficiency: report of an IAEA/USAID/WHO Joint Meeting), 1975.
[12] P. C. Wootton-Beard and L. Ryan, “A beetroot juice shot is a significant and convenient source of bioaccessible antioxidants”, J. Funct. Foods, Vol. 3, pp. 329–334, 2011.
[13] World health organization, Iron deficiency anaemia: assessment, prevention and control, A guide for programme managers, Geneva, 2001.
[14] World health organization, World-wide prevalence of anemia 1993±2005, WHO Global Database on Anemia, Geneva: World health organization, 2008.