FoodSci: Indian Journal of Research in Food Science and Nutrition

A Comprehensive Study of Ancient Fortified Buttermilk, ‘Gouri-Takra’: A Noteworthy Research

Priya Darshane — 2024-06-01

The current pilot research was based on buttermilk as per the ancient Vedic manuscript ‘Kshemakutuhalam’ which was penned down in the 18^th century in Indian Vedic history. The aim was to test in vitro the anti-hyperglycemic/anti-diabetic activity (alpha amylase inhibition) and anti-oxidant activity of the same fortified buttermilk termed as ‘Gouri-takra’ in Kshemakutuhalam compared with the control sample (plain buttermilk without fortification) ‘Takra’. The preparation of test sample ‘Gouri takra’ and control sample. A statistically significant difference was observed in the results. Hence, it was concluded that consumption of Gouri takra was better than just normal buttermilk consumption for blood glucose level control and for overall health maintenance. Also, it demonstrates that the ancient Indian dietetics science of Ayurveda should be reintroduced in the therapeutic modalities.

Digital Nutrition Counseling and its Impact on Diabetics and Prediabetic Individuals in the Developing Country

A. Bhagyasri — 2024-07-04

Digital health care services claim to assist personalised patient care. Web-based programs and apps are relatively low-cost with the potential for broad reach. Digital nutrition therapy that monitors or provides recommendations on diet is effective in managing Diabetes. However, there is less evidence on how the integration of personalized nutrition recommendations impacts glycemic control among individuals with diabetes and prediabetes. The objective of the study is to assess the quality and effectiveness of the Mfine Diabetes care program in improving glycaemic levels among diabetes and prediabetes individuals. One hundred and seventy-two adults: 112 males and 60 females (mean age 48.1±12.3) with Type II diabetes and prediabetes who enrolled and completed 3 three-month paid diabetes care programs through MFine application between November 2021 to December 2022 were included. User characteristics and their associations with diabetes management were analysed retrospectively. Information regarding the participant’s age, gender, height, weight, comorbidities or history of illness, medication details with dosage and usual dietary intake were collected. Participants who followed the program were compared to their baseline measures taken before the intervention, to assess any improvement or decline in the lab values (Hb_A1c, FBS, ABG), and diabetic medication post-program completion. The before-after lab test design was used to evaluate changes in outcomes over time. The mean BMI of the study group was 28.6±2.9 kg/m². Of them 138 patients were diabetic with (mean initial Hb_A1c 8.96±1.93, FBS 179.7±67, and ABG 186.1±61.0 mg/dl) and 34 patients were prediabetic individuals with (mean initial HbA1, 6.27±0.13, FBS 154.1±54.1 mg/dl, and ABG 172.5±49.9) at initial consultation. After following program for 3 months with therapeutic carbohydrate restriction/four pillars consideration (Diet, physical activity, sleep and stress management) there was a significant difference (p<0.000) among the participants with final blood glucose levels of diabetic (mean final Hb_A1c 6.48±0.72, FBS 122.2±30.1, and ABG 130.4±32.0) and prediabetic individuals (mean final HbA1, 5.25±0.24, FBS 102.7±14.5 mg/dl, and ABG 116.2±20.3 mg/dl). Also, there was a change in medication dosage among this population (36% of individuals have been recommended to reduce the medication dosage, and 26% of individuals were advised to stop medication upon carbohydrate restriction) post-program completion. Digital nutrition counselling and monitoring interventions with Mfine application targeting prediabetes and Type II diabetes are effective for improving glycaemic levels (Hb_A1c, FBS, ABG). There was a significant improvement in their glycemic levels and a decrease in body weight and BMI. Thus, this digital therapeutic program can be considered an effective tool for improving glycaemic control in people with diabetes and pre-diabetes individuals.

Formulation and Evaluation of Instant Food Products Based on Bamboo Rice and Black Rice Flour

K. Kavitha — 2024-07-04

The bamboo rice and black rice were processed to yield flour. The present study aimed to analyze the physicochemical, functional and nutritional properties, and assess the storage stability of formulated instant mixes using bamboo rice and black rice flour. The physicochemical and functional properties such as moisture, ash, bulk density, true density, porosity, water holding capacity and swelling capacity were analyzed. The nutrient content of bamboo rice was found to be 78.9g of carbohydrate, 10.5g of protein, 3.7g of fibre, 63.8mg of calcium, 100mg of phosphorus and 106.6mg of iron whereas in black rice it was found to be 81.2g of carbohydrate, 8.9g of protein, 5.2g of fibre, 48.7mg of calcium, 193.3mg of phosphorus and 86.67mg of iron. It contains phytochemical components such as alkaloids and flavonoids. The bamboo rice and black rice flour added products were formulated and compared with standard instant mix products and subjected to organoleptic evaluation by 25 semi-trained panellists. The overall acceptability showed a maximum score for formulated instant mix products. Compared with the standard, the formulated products were nutritionally high such as carbohydrates, protein, dietary fibre, calcium, iron and phosphorus. Microbial analysis showed that the instant mixes can be stored for 10 days without any preservatives. The study concluded that it can be highly recommended for diabetes patients and children for growth and development.

Knowledge, Attitude and Practice (KAP) Pertaining to Millets Among Nutrition Practitioners in Kerala

Sripriya Shaji — 2024-07-04

Millets are underutilised nutrient-rich grains with the potential to combat malnutrition. A lack of awareness regarding millets has prompted the initiative to observe, 2023 as the International Year of Millets. Key influencers for enhancing awareness regarding millet and promoting consumption will include healthcare professionals, primarily Nutrition practitioners. A study on the Knowledge, Attitude, Practices (KAP) of nutrition practitioners will provide insights regarding perspectives, which can translate as a crucial factor for promoting millet consumption in society. The study adopted was a cross-sectional survey with a validated questionnaire distributed online to nutrition practitioners in Kerala. The questionnaire assessed socio-demographic details, knowledge of millets, attitudes towards usage, and practices related to millet consumption. The KAP among nutritional practitioners indicates a disparity between attitude and practice, possibly due to availability and affordability. The study highlights the need for targeted interventions and educational programs to be designed based on the identified gaps and barriers to enhance millet adoption among dietitians and the general public in Kerala.

Spices and Herbs as Food Preservatives

Ahana Vijayan — 2024-07-04

The importance of spices and herbs has been widely recognised for a long time. Their potential as a natural preservative has gained importance due to the ever-increasing consumer health concerns. Spices are mainly used as flavouring agents and their importance in food safety has also been studied worldwide. They exhibit enormous health benefits apart from their role in food preservation. This review aims to correlate all the relevant findings and studies on the use of spices and herbs as natural preservatives and their potential role in extending the shelf life of food products considering the main active compounds present in them.