International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 2, Issue 6 (2017)

Formulation, development and standardization of ready to eat food supplement for tuberculosis patients


Dr. K Anuradha, DR. KN Vara Lakshmi

Malnutrition is common among patients with tuberculosis. A high protein high calorie diet with high vitamins and minerals is often recommended for tuberculosis patients. The present work has been undertaken to formulate a ready to eat food supplement for persons with tuberculosis from commonly consumed ingredients like Ragi (Eleusine coracana), Soyabeans (Glycine max), Peanuts (Arachis hypogea) and Blackgram (Phaseolus mungo). The processed ingredients were mixed to prepare four different blends. Ragi and blackgram were taken 50 grams and 5 grams in each of the four blends but the proportions of soyabeans and peanuts were adjusted and mixed in different proportions. A traditional product laddu was prepared from all the four blends separately with the addition of jaggery and ghee to find the acceptability. The blend with 30 grams of soybeans and 15 grams of pea nuts was found to be acceptable through organoleptic evaluation. The accepted blend can be taken directly as laddu or porridge or can be incorporated into commonly consumed Indian breakfast items like Plain dosa, Masala vada, Mysore bonda, Chapati at 50 percent level. Thus the formulated ready to eat food mixture was accepted well by the experts and the shelf life was also found to be good.
Pages : 56-61