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. 6, Issue 2 (2021)

Value addition of agricultural produce towards immunity boosting and being self-reliant farmer


Suman Prasad Maurya, Ravi Prakash Maurya

The country, India, today is looking for trillion economies and making India as Atmnirbhar Bharta, therefore, no stone needed to be left unturned to reach the goal. With COVID-19 and its strains continue to threat the world it is time that the consumers have safe immunity boosting products that can form a part of our daily lives and suits all ages and conditions. The Ministry of AYUSH has given directives to home based solutions to boost immunity system of the body. A number of agriculture produce that can be used to prepare value added products that are nutritious and can boost immunity. Experiments were conducted by using produce from different food groups to make it wholesome and complete meal as possible and at the same time ingredients that boost immunity were included, therefore, cereals, pulses, oil seeds, spices and condiments, fat and natural sugars and normal sugars were used to prepare ladoos that is most like in Indian population. There are many occasions in Indian culture where ladoos are offered to guests and family members, during spiritual occasions and even as regular use to boost instant energy during or after travel. The experiments used Wheat flour, gram flour (besan), roasted groundnut, sesame seeds, spices like Pippali, black pepper, dried ginger (sutha), Fennel seeds (Sauf), and cinnamon, for natural sugar and binding agent either dates or sugar were used. Other immunity and nutrition boosting ingredients were almonds, cardamom, ghee. The laddos prepared were presented to people of all age groups. The sensory studies revealed acceptability of the ladoos. The nutritive value of 100 gram ladoos was calculated from nutritive values of Indian foods tables published by National Institute of Nutrition, Hydrabad. It was found that the ladoos provided at least protein (10.6 grams), energy (318.8 Kcal), fat (11.5 grams), fibre (2.7 gram), Calcium (95.9 mg), iron (3.8 mg), carotene (50.Cal8 µg), thiamine (0.3 mg), riboflavin (0.11 mg), Niacin (4.78 mg), folic acid total (61.74 µg) and Vit C (1.3 mg). Most of the ingredients are available in large quantity with farm families who can boost their income by preparation and sale of unsold produce especially when the market is open and a number of choices are available to them.
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