DEVELOPMENT OF CALCIUM RICH VEGETARIAN FOOD PRODUCTS · Recipes of the most commonly consumed food products were also compiled from Indian cookbook (Pasricha and Rebello 2006). Nutrient

141

DEVELOPMENT OF CALCIUM RICH VEGETARIAN FOOD PRODUCTS

Calcium is an essential nutrient in bone hyroxyapatite (Ca10(PO4)6(OH)2) and

an adequate intake of calcium during childhood and adolescence is important for

mineralisation of the skeleton and achievement of genetically programmed peak bone

mass (Cadogan et al. 1997; Lytle 2002). Calcium intakes of children and adolescents

in Asia, especially in India, are relatively low in comparison to their Western

counterparts (Wu et al. 2007; Marwah et al. 2010; Marwah et al. 2005; Puri et al.

2008). This could be partly attributable to the non-milk based diets, poor dietary

habits, inadequate information and knowledge about calcium rich foods and poor

calcium absorption from plant foods (Puri et al. 2008; Tupe and Chiplonkar 2010; Ma

et al. 2005). Thus, there is a need to analyze the dietary intake and food choices of

Indian children and adolescents to improve their calcium intakes.

The intake of milk and milk products which is the major source of calcium is

meagre in diets of Indian children and adolescents (Venkaiah et al. 2002;

Chakravarthy and Sinha 2002), whereas plant foods like cereals, pulses and green

leafy vegetables contribute to 36 – 50% of their daily calcium intake (Puri et al. 2008;

Sanwalka et al. 2010). However, plant foods like cereals, green leafy vegetables

(GLVs), legumes and nuts contain phytates and oxalates (Ma et al. 2005; Weaver et

al. 1999) that bind with calcium forming insoluble salts and decrease calcium

absorption. Food processing methods like roasting, malting and fermentation are

shown to enhance calcium absorption and bioavailability (Gahlwat and Sehgal 1993;

Idris et al. 2007; Weaver et al. 1991). It is therefore necessary to utilize food-based

approaches and interventional strategies to promote bone mass and prevent

osteoporosis in Asia.

For achieving optimum bone mass at skeletal maturity and for prevention of

osteoporotic fractures, Indian RDA for calcium intake has recently been revised

(ICMR 2009). However, strategies to meet these recommendations need to be

devised taking into account dietary habits of Indian population.

Therefore the objective of this study was i) to assess dietary habits and

calcium intakes in children and adolescents and ii) to develop non-dairy based plant

food products with high calcium content and use of processes like malting and

142

leavening for increasing calcium absorption. The acceptability of these products was

also tested to judge their potential for adopting these products in dietary practice.

5.1: Material and Methods

5.1.1: Design of Experiment

Study design consisted of following stages; i) identifying diet patterns of

youth from Pune city, India, ii) formulating non-dairy based calcium rich products

(NDBCRP) based on dietary patterns using Nutritive Value of Indian Foods tables,

iii) selecting those NDBCRP from the list, having calcium ≥ 200mg [25% of Indian

RDA for adolescents (800 mg/day)], iv) formulating similar calcium-rich ingredient-

based dairy products (DBCRP) and analyzing for calcium content for comparison

with NDBCRP, v) testing acceptability of NDBCRP by sensory evaluation test using

Hedonic rating scale.

Ethical approval was granted by the ethics committee of Hirabai Cowasji

Jehangir Medical Research Institute and Jehangir Clinical Development Center.

5.2: Identifying Diet Pattern

Data on anthropometry and dietary intake of children and adolescents (89

boys, 147 girls) from Pune city, Maharashtra in Western India were compiled from

other on-going projects on diet surveys being conducted at schools and colleges from

November 2008 to February 2009.

Data on age and gender, height, weight, body mass index (BMI) for each child

was compiled (section 3.2.2). Height for age (HAZ), weight for age (WAZ) and BMI

for age (BAZ) Z scores were calculated using contemporary Indian reference charts

(Khadilkar et al., 2009). Dietary intake that was assessed by 24-h recall on 3 random

days (non-consecutive) of a week including Sunday (section 4.2.5) was also

compiled. Dietary patterns of the children and adolescents were assessed by

calculating food intakes across various food groups. Daily nutrient intakes were

calculated by applying nutritive values of cooked foods (Chiplonkar and Agte 2007)

(section 4.2.5). For the consumption of raw foods such as fruits and salads, the

nutritive value tables of National Institute of Nutrition (NIN), India, were applied

143

(Gopalan et al. 1999) (section 4.2.5). Nutrient intake (energy, protein and calcium)

was also expressed as percentage intake of RDA for a particular age group (Table

5.1).

Table 5.1: Recommended Dietary Allowance for Energy, Protein and Calcium

Intakes for Children and Adolescents in India

Age Gender Energy

(kcal/day)

Protein

(g/day)

Calcium

(mg/day)

6 years Boys 1350 20.1 600

Girls 1350 20.1 600

7 – 9 years Boys 1690 29.5 600

Girls 1350 20.1 600

10 – 12 years Boys 2190 39.9 800

Girls 2010 40.4 800

13 – 15 years Boys 2750 54.3 800

Girls 2330 51.9 800

16 – 17 years Boys 3020 61.5 800

Girls 2440 55.5 800

Source: (ICMR 2009, Page No. 332)

Percentage contribution of calcium from milk to overall calcium intake was

calculated by the following formula:

( )

Recipes of the most commonly consumed food products were also compiled

from Indian cookbook (Pasricha and Rebello 2006). Nutrient content (calcium, energy

and protein) of these recipes were estimated using Nutritive value of Indian foods

(Gopalan et al. 1999) and cooked food data base (Chiplonkar and Agte 2007).

144

5.3 Product Development:

Based on calcium intakes and dietary habits of children and adolescents (as

described in the results), to improve calcium intake in the diets of children and

adolescents non-dairy based calcium rich products (NDBCRP) were developed.

With the help of nutrient composition tables from the Nutritive Value of

Indian Foods, a list of (Gopalan et al. 1999) calcium rich food items was prepared by

me with the calcium content being 100 to 1450 mg of calcium per 100 g of these

calcium rich foods. Using the list of most commonly consumed recipes by children

and adolescents, I formulated 20 NDBCRP. To develop NDBCRP recipes, the

traditional recipes as described by the mothers were modified using various

techniques like 1) use of whole millets like finger millet (nachani/ragi) in place of

cereals like rice, wheat flour; 2) use of soybean in place of pulses like split green

gram (moong dal) or black gram (udad dal) ;3) enrichment of recipes using spices like

cumin seeds, curry leaves, poppy seeds, pumpkin seeds; 4) enrichment of recipes

using nuts and seeds like sesame seeds, garden cress seeds, dry coconut; 5)

enrichment of recipes using green leafy vegetables rich in calcium like dry

cauliflower leaves or spinach in place of mint or colocasia.

To assess the potential of NDBCRP to be included as good source of calcium

in the diet of Indian children and adolescents, I selected 12 dairy-based calcium rich

products (DBCRP) commonly consumed in India such that except for dairy products

other major ingredients were similar in both the groups.

5.3.1: Methods Used for Preparation of Products

All the ingredients except fresh ingredients like spinach, curry leaves, milk

etc. were brought from one vendor, at one time and stored in air tight containers.

Fresh curry leaves (Murraya koenigii), spinach, peas, onions, tomatoes, spinach

leaves, cauliflower leaves were used from the kitchen garden. Cauliflower leaves

were dried using freeze drying (Srilakshmi 2003). For DBCRP, milk, cottage cheese,

bread (for sandwich), cheddar cheese was purchased from the same vendor. All

ingredients were weighed to the nearest 0.1g on an electronic scale. Due to high

phytate and oxalate contents of plant foods, only about 10% calcium is absorbable

from plant foods as against 30% from dairy sources (Weaver et al. 1990; Younozai

145

1987). Food processing methods like malting and leavening

help degradation of these

phytates to lower forms and reduce their inhibitory effect (Agte & Chiplonkar, 1999,

Hortz & Gibson 2007), thereby increasing calcium absorption (Gahlwat and Sehgal

1993; Idris et al. 2007; Weaver et al. 1991). Thus, to increase bioavailability of

calcium from NDBCRP, these cooking methods were adopted.

Malting: Finger millet was malted before being used for product development

(Srilakshmi 2003). For malting, whole finger millet was soaked overnight in water for

8 hours. After soaking, finger millet was allowed to germinate for 2 days. Germinated

finger millet was than sun dried for one day. The dried roots were than broken

manually and the millet was milled into fine flour for use.

Leavening: Steam and carbon dioxide (CO2) production was used as leavening agent.

Steam was incorporated by means of either steaming of food in adequate amount of

water or high temperature baking. CO2 production was incorporated by use of yeast or

traditional Indian method of overnight fermentation (Srilakshmi 2003).

5.3.2: Estimation of Nutrient Content by Food Composition Tables:

I recorded exact raw weight of each ingredient for each of the 32 recipes (20

NDBCRP and 12 DBCRP) on weighing scale with a least count of 1g (HC-K600A,

Sensory Technologies Inc., New Delhi, India). Using nutritive value tables for raw

foods (Gopalan et al. 1999) I calculated calcium, energy and protein content of 20

NDBCRP and 12 DBCRP. Of the above 20 NDBCRP, 14 NDBCRP having calcium

content more ≥ 200 mg [25% of the Indian RDA adolescents (800mg/day)] were

selected for further experiment.

5.3.3: Estimation of Nutrient Content in the Laboratory:

All the 14 NDBCRP (Photographs 5.1.a – 5.1.d) and 12 DBCRP recipes

were cooked and analysed in duplicates for nutrient contents in the laboratory using

various techniques described in the National Institute of Nutrition (NIN) manual

(Raghuramulu et al. 2003, Shimatzu 2000).

146

Photograph 5.1a – 5.1e: Non dairy based calcium rich products developed in the

study: Garden Cress Seed-sesame Chikki (5.1.a); Poppy Seed Porridge (5.1.b);

Sesame Ladoo (5.1.c); Soybean-Sesame chikki (5.1.d)

Photograph 5.1.a Photograph 5.1.b

Photograph 5.1.c Photograph 5.1.d

147

Analysis of Moisture Content:

About 5 g of fresh food sample was dried in an oven at 100°C till a constant

weight is achieved. Percentage moisture content was estimated as the ratio of

difference in weights of fresh and dry sample to the weight of fresh sample.

(Raghuramulu et al. 2003, Page No. 56)

Analysis of Ash Content:

About 5 g of food sample was weighed accurately into a porcelain crucible,

and was heated in a muffle furnace at 550° C till the ash is almost white or greyish

white in colour. Ash content was calculated after constant weight was achieved and

using following formula:

( )

(Raghuramulu et al. 2003, Page No. 57)

Analysis of Protein Content:

For estimating protein content, about 2 g of food sample was weighed and

digested in a micro Kjeldahl flask (Accumax, India). Thereafter, 30 ml of steam

distillate was collected in steam distillation apparatus which was then titrated against

0.01 N H2SO4. A blank was also run through the same process. 1 ml of 0.01 N H2SO4

= 0.00014 g nitrogen. Since average nitrogen content of most protein is 16%, 1 g

nitrogen = 100/16 g protein = 6.25. If the titre value for sample minus the titre of

blank is t,

( )

(Raghuramulu et al. 2003, Page No. 61 – 62)

148

Analysis of Fat Content:

For estimating fat content, about 2 g of food sample was weighed into a

thimble and was kept in Soxhlet apparatus and extracted with anhydrous pet ether

(60-80) for 16 hours in a hot water bath. The sample in the thimble was weighed

again. Percent fat was determined as the ratio of fat extract to the total equivalent

weight of the fresh sample taken. (Raghuramulu et al. 2003, Page No. 57)

Energy Calculation:

The calorific value of food products was estimated using proximate principles

and Atwater‘s factors. The energy values are 4.0 kcal/g (17 kJ/g) () for protein, 9

kcal/g (37 kJ/g) for fat and 4.0 kcal/g (17 kJ/g ) for carbohydrates (Nichols 1994).

Analysis of Calcium Content:

Calcium content of the food products was analysed using atomic absorption

spectrophotomer (AA – 6200, Shimatzu Corporation. Kyoto Japan)

To analyse calcium content, 1g of ash of the food product was dissolved with

6N hydrochloric acid (2 ml) and nitric acid (2ml) and was diluted with deionized distil

water to make a solution of 50 ml. The solution was heated at 79°C for 10 minutes. 5

ml of the above solution was then mixed with 5 ml of lanthanum dioxide solution and

was diluted with 40 ml distal water to make a volume of 50 ml.

Thereafter, blank, standard solutions of 1, 2, 3, 4, 5 ppm and the ash solution

were aspirated in atomic absorption flame (422.7 nm wave length) (AA 6200,

Shimadzu Corporation, Kyoto Japan). A calibration curve was plotted by plotting the

absorbance of the standards versus the concentration of calcium in the standards. The

ppm of calcium in the diluted ash solution was then read from the calibration curve.

Calcium concentration of the food product was than calculated by the formula:

( )

(Shimatzu 2000; Raghuramulu et al. 2003, Page No. 176 - 177)

149

Estimation of Oxalate, Phytate and Fiber Content

Oxalate, phytate and fiber content of the 14 NDBCRP and 12 DBCRP were

estimated using Nutritive Value of Indian Foods table for raw foods (Gopalan et al.

1999) after adjusting for moisture content of the cooked product.

5.3.4: Sensory Evaluation

Sensory evaluation was conducted for acceptability of the newly developed

NDBCRP. When the quality of a food product is assessed by means of human sensory

organs, the evaluation is said to be sensory or organoleptic. Sensory evaluation is a

combination of appearance, texture, taste. Hedonic rating scale is a rating test that

relates to pleasurable and un-pleasurable experiences. It is used to rate the consumer

acceptability of a product on a scale of 9 points ranging from ―like extremely‖ to

―dislike extremely‖ (Srilakshmi, 2003).

Thus, the hedonic rating scale was used to evaluate the acceptability of 14

NDBCRP that were analysed in the laboratory. The panel consisted of 10 members.

The panel members were isolated from each other. Samples were presented on plastic

dishes or bowl coded with random numbers and served in a randomised order to all

the panel members. Samples were served at room temperature and analyses were

performed under normal lightening conditions. One sample was provided at 1 time at

an interval of 5 minutes. Panel members rinsed their palates with water before and

between tasting. A nine point hedonic scale for acceptance [with tick-boxes 9 = Like

extremely, 8 = Like Very much, 7 = Like Moderately, 6 = Like slightly, 5 = Neither

like nor dislike, 4 = Dislike slightly, 3 = Dislike Moderately, 2 = Dislike very much

and 1 = Dislike Extremely] was used for the independent hedonic rating of

appearance, texture, taste and overall acceptability of each sample (Srilakshmi 2003)

(Appendix F). In case a product was disliked by a panel member, they were asked to

write the reason for same. Evaluation was performed at Hirabai Cowasji Jehangir

Medical Research Institute in a room organized so that it was possible to work under

satisfactory conditions.

150

5.4: Statistical Analysis

Data are presented as Mean±SD. Analyses were performed using SPSS

version 16, Chicago, USA, 2007. The data were coded according to gender groups.

The normality of data was tested using 1-Sample Kolmogorov–Smirnov test. Students

T test was used to calculate the difference in anthropometric and nutrient intakes

between boys and girls. The data that were not normally distributed are presented as

Median (IQR). Difference in mean calcium contents of DBCRP and NDBCRP was

tested using Student‘s t- test (Osborn 2008). P-value < 0.05 was considered to be

statistically significant. Calcium density of the food products was calculated.

5.5: Results

5.5.1: Dietary Food Intake In Children and Adolescents:

Table 5.2 describes the anthropometric characteristics of boys and girls (aged

6 – 19 years) in the study. There was no significant difference in the mean age of two

groups. Height and weight was significantly higher in boys than in girls (p<0.01)

(Table 5.2). There was no significant difference in BMI, HAZ, WAZ and BAZ

between boys and girls (p>0.1) (Table 5.2) HAZ and WAZ scores were within 2 SD

for both boys and girls indicating that the children were apparently healthy for their

age (Table 5.2).

Table 5.2: Anthropometric Characteristics of the Study Group

Boys (N = 89) Girls (N = 147)

Age 16.3± 3.8 15.7 ± 3.9

Weight (kg) 48.0± 13.4* 43.8± 11.4

Weight for age Z score (WAZ)# -0.4 ± 1.0 -0.3 ± 1.2

Height (cm) 158.3±15.5* 151.2±13.3

Height for age Z score (HAZ)# -0.6 ± 0.9 - 0.5 ± 1.0

BMI 18.7 ± 3.1 18.8 ± 4.3

BMI for age Z score (BAZ)# -0.5 ± 0.9 -0.5 ± 1.0

Data represented as Mean ± SD. p< 0.01 for comparison between boys and girls. #

calculated using

Khadilkar et al. data (2009)

151

To assess the food habits, food intake was classified into 7 food groups

namely cereals, legumes and pulses, green leafy vegetables, other vegetables, fruits,

milk and milk products and snack. Figure 5.1 shows percentage contribution of

various foods to total food consumption. Main staple food was cereals comprising

around 40% of the total food intake in both boys and girls while intake of green leafy

vegetables and fruit was meagre. There was no significant difference in percent intake

of cereals, legumes and pulses, green leafy vegetables, other vegetables, fruits, milk

and milk products between boys and girls (p>0.05). However, the percentage intake

of snacks was significantly higher in girls than in boys (p<0.05). About 51% of the

total food intake comprised of cereals and pulses in both boys and girls. Milk and

milk products which are the main source of calcium in the diet, contributed only 24%

of total food intake in boys and 18% in girls. Of 236 children, 36% boys and girls had

no intake of milk (including milk from tea) in their diet and 86.2% were not

consuming any milk products such as curds or cheese. Milk intake [median (range]

was less than the recommended intake of milk of 300 ml/day in both boys [240 (0 -

600)] and girls [120 (0 - 600)] (Krishnaswamy et al. 2003).

Figure 5.1 Percentage Food Intake in Boys And Girls

Nutrient intakes of boys and girls are given in Table 5.3.Energy intake was

71% and 74% of the Indian RDA for boys and girls respectively (ICMR 2009).

Protein intake was 85% and 79% of the Indian RDA for boys and girls respectively

0

10

20

30

40

50

60

70

80

90

100

Boys Girls

Per

cen

tag

e fo

od

in

tak

e

Gender wise - Food Intake

Snacks

Milk and Milk Products

Fruits

Other Vegetables

Green Leafy Vegetables

Legumes and pulses

Cereal

152

(ICMR 2009). Calcium intake was 64% and 54% of the Indian RDA for boys and

girls respectively (ICMR 2009). Energy, protein, calcium and phosphorus intakes

were significantly more in boys than in girls (p<0.01). Seventy-seven boys (87%) and

139 girls (95%) had calcium intake less than the recommended dietary allowance for

their respective age groups (ICMR 2009). Calcium intake from milk was 46% and

35% of the total calcium intake in boys and girls respectively. Thus, 54% and 65% of

calcium intake was from cereals and pulses boys and girls respectively.

Table 5.3: Nutrient Intake in Boys and Girls

Data presented as Mean±SD. * p < 0.05 for comparison between boys and girls

5.5.2: Development of Non-Dairy Based Calcium Rich Products:

Recipes and nutrient content as per the Nutritive value of Indian food tables

(Gopalan et al. 1999) of 20 non-dairy based calcium rich products (NDBCRP) and 12

dairy based calcium rich products (DBCRP) with similar ingredients as NDBCRP

except milk are shown in Table 5.4 and 5.5 respectively. As shown in Table 5.4,

finger millet, soybean and sesame seeds were the main source of calcium in

NDBCRP. All the DBCRP had either buffalo milk or cottage cheese made from

buffalo‘s milk (Table 5.5). Overnight fermentation was used as a method of leavening

for making finger millet pancake (dosa) (NDBCRP 1) and finger millet dhokla with

cauliflower leaves (NDBCRP 12) (steamed dumpling). Yeast was used as method of

leavening for making all four types of breads (NDBCRP 7-9, 18). Malting was used

as a processing method for making 10 NDCRCP (NDCRP – 1, 7-10 12, 13, 15, 16,

18). The other nine NDBCRP were prepared using traditional cooking methods like

roasting and grinding.

Boys Girls

Energy (kcal/day) 1932 ± 545 * 1651 ± 488

Protein (g/day) 45 ± 13 * 38 ± 12

Fat (g/day) 60 ± 17 54 ± 18

Carbohydrates (g/day) 302 ± 102 251 ± 81

Calcium (mg/day) 507 ± 267 * 421 ± 184

Calcium density (mg/ 1000 kcal) 267 ± 129 263 ± 113

Phosphorus (mg/day) 1020 ± 281 * 834 ± 259

Calcium: Phosphorus ratio 0.50 ± 0.2 0.51 ± 0.2

153

Table 5.4: Details of Non-Dairy Based Calcium Rich Products and Their Nutrient Content as Estimated

Using Nutritive Value of Indian Foods on Raw Basis

Code Recipe Name Description of Recipe (Ingredients in g) Processing

method

Calcium

(mg)

Energy

(kcal)

Protein

(g)

NDBCRP 1 Finger Millet

Pancake (Dosa)

Leavened pancake made from Finger Millet Flour (28), Soybean

flour (10), Sesame Seeds (10), Cumin Seeds (2), Vegetable Oil (2)

Malting and

Overnight

fermentation

287 216 8.6

NDBCRP 2 Sesame-Soybean

Dip (Chutney)

Dip made from fresh coconut (50), Roasted Soybean (25), Sesame

Seeds (25), Cumin Seeds (8), Curry Leaves (5)

Roasting 555 505 19.4

NDBCRP 3 Sesame Ladoo Sweet balls made from Sesame Seeds (20), Niger Seeds (20),

Refined Palm Sugar (20), Clarified Butter (2)

Roasting 366 310 8.5

NDBCRP 4 Poppy Seed

Porridge

Sweet made from Poppy Seeds (33), Rice (10), Refined Palm

Sugar (33), Fresh Coconut (17)


NDBCRP 5 Garden Cress

Seed – Sesame

Chikki

Sweet made from Garden Cress seeds (10), Sesame Seeds (5),

Dried Coconut (10), Refined Palm Sugar (25), Clarified Butter (2)


NDBCRP 6 Soybean – Sesame

Chikki

Sweet made from Soybean (15), Sesame Seeds (10), Refined Palm

Sugar (25), Clarified Butter (2)


NDBCRP 7 Cauliflower Bread

(Plain)

Bread made from Finger Millet Flour (10), Soybean Flour (10),

Refined flour (10), Dried Cauliflower Leaves (10), Sesame Seeds

(5), Clarified Butter (5), Yeast (3)

Malting and

Yeast

Fermentation

200 191 7.9

NDBCRP 8 Cauliflower –

Garlic Bread



(5) , Garlic (10), Clarified Butter (5), Yeast(3)

Malting and

Yeast

Fermentation

200 191 7.9

NDBCRP 9 Cauliflower –

Oregano Bread



(5), Oregano (5), Clarified Butter(5), Yeast(3)

Malting and

Yeast

Fermentation

200 191 7.9

NDBCRP

10

Finger Millet -

wheat–Pancake

(Thalipeeth)

Unleavened Pan cake made from Finger Millet Flour (36), Wheat

Flour (8), Jawar Flour (Sourghum Vulgare) (7), Bengal-gram

Flour(7), Radish Leaves (15), Vegetable Oil(5)

Malting 227 252 6.7

154

Table 5.4 Continued…


method

Calcium

(mg)

Energy

(kcal)

Protein

(g)

NDBCRP 11 Finger Millet –

Cumin Biscuits

Biscuits made from Finger Millet Flour (30), Refined Flour (10),

Cumin seeds (5), Clarified Butter (25)

Malting and

leavening

200 252 6.7

NDBCRP 12 Finger Millet

Dhokla with

Cauliflower

Leaves

Leavened pancake made from Finger Millet Flour (25), Soybean

Flour(10), Cauliflower Leaves(5), Sesame Seeds(5)

Malting and

Overnight

Fermentation

224 184 7.6

NDBCRP 13 Mix Flour and

Sesame Ladoo

Sweet balls made from Finger millet Flour (10), Soybean Flour

(10), Bengal-gram Flour (10), Sesame Seeds (5), Dry Coconut (5),

Sugar (15), Clarified Butter (20)

Malting 229 443 9.3

NDBCRP 14 Spinach with

Pumpkin Seeds

Dip (Chutney)

Dip made from Spinach (42), Coriander (17), Sesame Seeds (9),

Pumpkin Seeds (8), Garlic Dry (8), Chillies green (8)


NDBCRP 15 Mix-Flour Ladoo Sweet balls made from Finger millet Flour (10), Amaranth Flour

(10), Dry Coconut(10), Sugar(15), Clarified Butter(20)

Malting 130 419 6.7

NDBCRP 16 Multi -grain

Cookies

Biscuits made from Finger Millet Flour (15), Soybean Flour (10),

Sesame Seeds (5), Dry coconut (5), Clarified Butter (20), Sugar

(10))

Malting and

leavening

168 374 6.7

NDBCRP 17 Sesame seed –

Bengal gram

snack

Sweet snack made from Sesame Seeds (10), Roasted Bengal gram

(20), Refined Palm Sugar (10), Vegetable Oil (2)

Roasting 164 187 6

NDBCRP 18 Multi- grain Bread Bread made from Finger Millet Flour (15), Soybean Flour (15),

Refined flour (15), Sesame Seeds (5), Clarified Butter (5), Yeast

(3)

Malting and

Yeast

Fermentation

164 239 10.5

NDBCRP 19 Rajmah curry Curry made from Kidney beans (30), Onions (25), Tomatoes (25),

Curry leaves (2), Cumin seeds (1), Green chilly (1), Ginger (1)

Steam Cooking 127 172 7.9

NDBCRP 20 Steamed colocasia

leaves cutlet

(Aloowadi)

Snack made from Colocasia green leaves (50), Bengal gram flour

(20), Sesame seeds (3), Tamarind Pulp (5), Refined Palm Sugar

(10), Oil (5)

Steam Cooking 185 217 6.9

** Chikki or ladoo is sweetmeat; Dhokla is a steamed dumpling

155

Table 5.5: Details of Dairy Based Calcium Rich Products and Their Nutrient Content as Estimated

Using Nutritive Value of Indian Foods on Raw Basis


Method

Calcium

(mg)

Energy

(kcal)

Protein

(g)

DBCRP 1 Finger Millet

Porridge

Sweet made from Finger Millet Flour (5), Coconut Fresh (9),

Poppy Seeds (17), Buffalo Milk (52), Sugar (17)


DBCRP 2 Rice Porridge with

Poppy Seeds

Sweet made from Rice (5), Coconut Fresh (9), Poppy Seeds (17),

Buffalo Milk (52), Sugar (17)


DBCRP 3 Rice Porridge

without Poppy

Seeds

Sweet made from Rice (6), Coconut Fresh (10), Buffalo Milk

(63), Sugar (21)


DBCRP 4 Garden Cress

Seed Porridge

Sweet made from Garden Cress Seeds (9), Coconut Dry (9),

Buffalo Milk (56), Clarified Butter (2), Sugar (23)


DBCRP 5 Cheese Sandwich Sandwich made from White Bread (70), Cheese (16), Green

Chillies (8), Coriander Leaves (10)

- 153 232 4.2

DBCRP 6 Spinach – Cottage

Cheese

Vegetables

Vegetable made from Cottage Cheese (16), Spinach (53), Onion

(11), Tomato (11), Garlic dry (1), Cumin (1), Oil (3)

- 136 99 3.7

DBCRP 7 Peas Cottage

Cheese Vegetable

Vegetable made from Cottage Cheese (46), Peas (20), Onion (9),

Tomato (14), Cumin (1), Oil (5)

- 246 209 8.1

DBCRP 8 Basundi Sweet made from Buffalo Milk (90), Sugar (9) - 189 141 3.9

DBCRP 9 Rasmalai Sweet made from Cottage Cheese (25), Buffalo Milk (50), Sugar

(25)

Steam cooking 173 202 4.4

DBCRP

10

Rasgulla Sweet made from Cottage Cheese (66), Sugar (33) Steam cooking 317 325 8.8

DBCRP

11

Pudding Sweet made from White Bread (10), Buffalo Milk (70), Egg (Hen)

(10), Sugar (15)

Steam cooking 149 183 4.3

DBCRP

12

Soybean –

Amaranth

Porridge

Sweet made from Soybean flour (5), Amaranth (3), Buffalo Milk

(85), Sugar (8), Clarified Butter (7)


156

Of the 20 NDBCRP (table 5.4), 14 NDBCRP having calcium content more ≥

200 mg [25% of the Indian RDA for adolescents (800mg/d) (ICMR 2009)] were

analysed in laboratory for their marco-nutrient composition and calcium content. The

DBCRP‘s were also analysed for comparison with NDBCRP.

As seen in Table 5.6.a, amongst the NDBCRP products, sesame ladoo

(NDBCRP 3) (465 kcal/ 100 g), sesame-soybean dip (NDBCRP 2) (447 kcal/100g),

Soybean-sesame chikki (NDBCRP 6) (458kcal/100 g) and Finger-millet cumin

biscuits (NDBCRP 11) (455kcal/100g) had the highest calorific value. On the other

hand, spinach with pumpkin dip (NDBCRP 14) (123 kcal/100 g) had the lowest

calorific value (Table 5.6.a). In the NDBCRP, Sesame soybean dip (NDBCRP 2)

(17.2 g/100g) was the richest source of protein whereas finger-millet-cumin biscuits

(NDBCRP 11) (5.1g/100g) and spinach with pumpkin dip (NDBCRP 14) (5.5g/100g)

had the lowest protein content (Table 5.6.a). The fat content of NDBCRP ranged

from 6.7 g/100 g to 35.2g/100g (Table 5.6.a).

Of the DBCRP, the porridges (DBCRP 1, 2, 3, 4, 12) and Rasmali had the

highest calorific content (314 – 346 kcal/100g) whereas pudding (DBCRP 11)

(119kcal/100g) had the lowest caloric content (Table 5.6.b). The protein content was

highest in Soybean – amaranth porridge (DBCRP 12) (12.3 g/100g) whereas it was

least in basundi (DBCRP 8) (2.8g/100g) (Table 5.6.b). The fat content of DBCRP

ranged from 4.5g/100g – 17.4 g/100g (Table 5.6.b).

157

Table 5.6.a: Macro-Nutrient Composition of Non-Dairy Based Calcium Rich

Products (per 100g Cooked Weight)

Code Recipe Name Moisture

(%)

Energy

(kcal)

Protein

(g)

Fat

(g)

CHO*

(g)

NDBCRP 1 Finger Millet Pancake

(Dosa)

38.9 283 11.2 11.7 33.3

NDBCRP 2 Sesame-Soybean Dip

(Chutney)

22.7 447 17.2 33.4 19.3

NDBCRP 3 Sesame Ladoo 11.0 465 12.8 27.7 41.1

NDBCRP 4 Poppy Seed Porridge 34.0 295 7.0 10.7 42.8

NDBCRP 5 Garden Cress Seed –

Sesame Chikki

11.0 451 16.4 18.1 573.8

NDBCRP 6 Soybean – Sesame

Chikki

4.0 458 16.4 18.1 57.2

NDBCRP 7 Cauliflower Bread

(Plain)

29.0 356 14.2 17.9 34.7

NDBCRP 8 Cauliflower – Garlic

Bread

29.0 352 14.1 17.0 35.7

NDBCRP 9 Cauliflower – Oregano

Bread

29.0 356 14.2 17.9 34.7

NDBCRP

10

Finger Millet - wheat–

Pancake (Thalipeeth)

39.5 249 7.5 7.7 37.4

NDBCRP

11

Finger Millet – Cumin

Biscuits

22.3 455 5.1 31.8 37.3

NDBCRP

12

Finger Millet Dhokla

with Cauliflower Leaves

40.0 269 11.1 9.6 34.7

NDBCRP

13

Mix Flour and Sesame

Ladoo

10.0 522 10.6 35.2 40.8

NDBCRP

14

Spinach with Pumpkin

Seeds Dip (Chutney)

56.6 123 5.5 6.7 10.1

*CHO- Carbohydrates ** Chikki or ladoo is sweetmeat; Dhokla is a steamed dumpling

158

Table 5.6.b: Macro-Nutrient Composition of Dairy Based Calcium Rich

Products (per 100g Cooked Weight)

Code Recipe Name Moisture

(%)

Energy

(kcal)

Protein

(g)

Fat

(g)

CHO*

(g)

DBCRP 1 Finger Millet Porridge 34.0 314 8.3 12.8 38.2

DBCRP 2 Rice Porridge with

Poppy Seeds 34.0 316 8.3 12.7 38.6

DBCRP 3 Rice Porridge without

Poppy Seeds 34.0 331 5.3 12.5 44.5

DBCRP 4 Garden Cress Seed

Porridge 34.0 343 6.7 16.7 37.8

DBCRP 5 Cheese Sandwich 46.6 228 9.6 4.5 37.3

DBCRP 6 Spinach – Cottage

Cheese Vegetables 73.8 134 5.0 9.5 7.1

DBCRP 7 Peas Cottage Cheese

Vegetable 74.1 148 5.8 10.9 6.7

DBCRP 8 Basundi 54.3 268 2.8 17.4 25.0

DBCRP 9 Rasmalai 31.3 340 8.2 13.1 43.4

DBCRP 10 Rasgulla 17.0 221 5.6 7.1 33.8

DBCRP 11 Pudding 76.2 119 1.9 4.9 16.7

DBCRP 12 Soybean – Amaranth

Porridge 34.0 346 12.3 14.5 32.5

*CHO- Carbohydrates **

159

The calcium content of NDBCRP as analysed in laboratory is presented in

figure 5.2.a. In the NDBCRP group, sesame ladoo was the richest source of calcium

(549.1 mg/100 g) followed by sesame – soybean dip (chutney) (491.5 mg/100 g) and

poppy seed porridge (442.2 mg/100). Finger millet- cumin biscuits (193.2 mg/ 100g)

and mix flour sesame ladoo (199.7 mg/100 g) were the lowest sources of calcium in

NDBCRP group.

Figure 5.2.a: Calcium Content of Non-Dairy Based Calcium Rich Products (per

100g Cooked Weight)


Figure 5.2.b describes the calcium content of DBCRP as analysed in the

laboratory. In the DBCRP group, finger millet porridge (496.6 mg/100 g), rice

porridge with poppy seeds (475.5 mg/100g) and soybean amaranth porridge (407.7

mg/100 g) were the richest sources of calcium while spinach-cottage cheese vegetable

0 200 400 600

Finger Millet Pancake (Dosa)

Sesame-Soybean Dip (Chutney)

Sesame Ladoo

Poppy Seed Porridge

Garden Cress Seed – Sesame Chikki

Soybean – Sesame Chikki

Cauliflower Bread (Plain)

Cauliflower – Garlic Bread (Plain)

Cauliflower – Oregano Bread (Plain)

Finger Millet – Wheat Pancake (Thalipeeth)

Finger Millet – Cumin Biscuits

Finger Millet Dhokla with Cauliflower Leaves

Mix Flour and Sesame Ladoo

Spinach with Pumpkin Seeds Dip (Chutney)

Calcium (mg/ 100g)

NDBCRP

160

(173.2 mg/100 g) and peas cottage cheese vegetable (177.8 mg/100) were the lowest

sources of calcium.

Figure 5.2.b: Calcium Content of Dairy Based Calcium Rich Products (per 100g

Cooked Weight)

The oxalate, phytate and fiber content of the NDBCRP and DBCRP are given

in table 5.7. Oxalate content ranged from 0.2 mg – 510.1 mg, phytate content ranged

from 22.6 – 308.6mg and fiber content ranged from 0.4 – 9.6 g per 100 g of

NDBCRP. On the other hand, oxalate content ranged from 0.0 mg – 186.3 mg,

phytate content ranged from 0.0 – 174.2 mg and fiber content ranged from 0. – 2.8 g

per 100 g of DBCRP (table 5.8).

0 100 200 300 400 500

Finger Millet Porridge

Rice Porridge with Poppy Seeds

Rice Porridge without Poppy Seeds

Garden Cress Seed Porridge

Cheese Sandwich

Spinach – Cottage Cheese Vegetables

Peas Cottage Cheese Vegetable

Basundi

Rasmalai

Rasgulla

Pudding

Soybean – Amaranth Porridge

Calcium (mg/ 100g)

DBCRP

161

Table 5.7: Oxalate, Phytate and Fiber Content of the Non-Dairy Based Calcium

Rich Products and Dairy Based Calcium Rich Products (per 100 g Cooked Food)

Code Recipe Name Oxalate

(mg)

Phytate

(mg)

Fiber

(g)

NDBCRP 1 Finger Millet Pancake (Dosa) 222.2 276.5 8.4

NDBCRP 2 Sesame-Soybean Dip (Chutney) 382.0 42.6 2.3

NDBCRP 3 Sesame Ladoo 510.1 0.0 0.0

NDBCRP 4 Poppy Seed Porridge 0.2 22.6 0.4

NDBCRP 5 Garden Cress Seed – Sesame Chikki 177.8 270.3 0.0

NDBCRP 6 Soybean – Sesame Chikki 331.2 0.0 3.1

NDBCRP 7 Cauliflower Bread (Plain) 162.2 162.0 6.0

NDBCRP 8 Cauliflower – Garlic Bread 154.3 154.2 5.7

NDBCRP 9 Cauliflower – Oregano Bread 154.3 154.2 5.7

NDBCRP 10 Finger Millet - wheat–Pancake (Thalipeeth) 203.5 300.1 8.5

NDBCRP 11 Finger Millet – Cumin Biscuits 0.0 308.6 6.9

NDBCRP 12 Finger Millet Dhokla with Cauliflower

Leaves 124.7 294.9 9.6

NDBCRP 13 Mix Flour and Sesame Ladoo 107.9 148.2 6.6

NDBCRP 14 Spinach with Pumpkin Seeds Dip (Chutney) 421.4 185.3 0.8

DBCRP 1 Finger Millet Porridge 0.0 45.8 1.2

DBCRP 2 Rice Porridge with Poppy Seeds 0.2 18.2 0.3

DBCRP 3 Rice Porridge without Poppy Seeds 0.3 26.3 0.4

DBCRP 4 Garden Cress Seed Porridge 17.1 174.2 0.0

DBCRP 5 Cheese Sandwich 8.9 1.9 0.1

DBCRP 6 Spinach – Cottage Cheese Vegetables 186.3 3.8 0.5

DBCRP 7 Peas Cottage Cheese Vegetable 5.7 5.2 1.9

DBCRP 8 Basundi 0.0 0.0 2.8

DBCRP 9 Rasmalai 0.0 0.0 0.0

DBCRP 10 Rasgulla 0.0 0.0 0.0

DBCRP 11 Pudding 0.0 0.0 0.0

DBCRP 12 Soybean – Amaranth Porridge 0.0 48.9 2.4


162

Table 5.8 represents the average nutrient composition of NDBCRP and

DBCRP as analysed in laboratory. Figure 5.7 also represents the average estimated

content of oxalate, phytate and fiber in the products using Nutritive Value of Indian

Foods (Gopalan et al. 1999). The average energy, protein, fat, oxalate, phytate and

fiber content of NDCRP was significantly more than DBCRP (p<0.05). The mean

calcium content of NDBCRP was 337.5 ± 107.4 mg while that of DBCRP

274.3127.8 mg/100 g cooked weight. There was no significant difference in the

calcium content of the two groups (p = 0.12). Nevertheless, even after adjusting for

calorie content, there was no significant difference in the calcium content of the two

groups [1020453 mg/1000kcal (NDBCRP); 1075316 mg/1000kcal (DBCRP)] (p =

0.547). About 86% of RDA (800 mg/day) can be met by consuming one meal of 200

g of NDBCRP whereas only about 68% of RDA (800 mg/day) can be met by

consuming one meal of 200 g of DBCRP.

Table 5.8: Average Nutrient Content of Non-Dairy Based Calcium Rich Products

and Dairy Based Calcium Rich Products as Assessed in the Laboratory

Nutrient per 100 g

cooked weight

NDBCRP DBCRP p value

Energy (kcal) 364 ± 115 259 ± 88 kcal 0.018

Protein (g) 10.8 ± 4 6.6 ± 2.9 g 0.008

Fat (g) 19.3 ± 10.1 11.4 ± 4.1 0.020

Carbohydrates (g) 36.8 ± 12.3 30.1 ± 13.3 0.206

Calcium (mg) 337.5 ± 104.4 274.3 ± 127.8 0.199

Oxalate (mg)* 177.8 (240.3) 1 (11.0) 0.000

Phytate (mg)* 162 (253.1) 4.5 (45.2) 0.000

Fibre (g)* 5.7 (7.1) 0.5 (1.9) 0.006

Data represented as Mean ± SD. * Data presented as Median (IQR)

163

5.5.3 Sensory Evaluation of the Developed Recipes

Figures 5.3.a – 5.3.d describe the mean sensory scores for appearance,

texture, taste and overall acceptability of the NDBCRP.

Thirteen out of 14 products were very well accepted in terms of appearance

(Figure 5.3.a). Sesame ladoo (NDBCRP 3) was the most acceptable product in terms

of looks with all the panel members reporting ―Like Extremely‖ followed by

cauliflower breads (NDBCRP 7 -9), finger millet pancake (dosa) (NDBCRP 1), finger

millet wheat pancake (NDBCRP 10)and finger millet cumin biscuits (NDBCRP 11).

Finger millet dhokla with cauliflower leaves (steamed dumpling) were the least

acceptable in terms of appearance (NDBCRP 12).

As seen in figure 5.3.b, in terms of texture, finger millet pancake (dosa)

(NDBCRP 1) and sesame – soybean dip (chutney) (NDBCRP 2) were the most

acceptable products. Eight panel member out of 10 reported ―like extremely‖ for

texture for finger millet pancake (dosa) and sesame – soybean dip. Cauliflower bread

(NDBCRP 7 - 9) was the least acceptable in terms of texture as it was coarse and

harsh on tongue.

As seen in figure 5.3.c, in terms of taste, finger millet pancake (dosa)

(NDBCRP 1), sesame – soybean dip (chutney) (NDBCRP 2), garden cress seed-

sesame chikki (NDBCRP 5) and finger millet-wheat pancake (NDBCRP 10) were the

most acceptable products with all panel member reporting them as ―like extremely‖ or

―like very much‖. Poppy seed porridge (NDBCRP 4) was also very well accepted in

terms of taste by all the panel members. Plain cauliflower bread (NDBCRP 7) was not

accepted well by the panel members. Ninety percent of the panel members reported

‗dislike very much‘ for overall acceptability of plain cauliflower bread due to its

strong pungent odour and taste. Cauliflower bread with garlic (NDBCRP 8) and

oregano (NDBCRP 9) was better accepted by the panellists as addition of garlic and

oregano had decreased the pungent flavour of the bread. Like cauliflower bread,

finger millet dhokla (steamed dumpling) with cauliflower leaves (NDBCRP12) was

also ‗disliked very much‘ by 90% of the panellist for taste due its pungent odour and

taste.

164

Overall, 10 out of 14 products were very well accepted by the panel members

(figure 5.3.d). In terms of overall acceptability, finger millet pancake (dosa)

(NDBCRP 1) and sesame-soybean dip (chutney) (NDBCRP 2) and sesame ladoo

(NDBCRP 3) was the most acceptable product. Seventy percent of the panel member

reported that they ‗liked extremely‘ for overall acceptability of the finger millet

pancake (dosa), sesame-soybean dip (chutney) and sesame ladoo. Finger millet -

wheat pancake (thalipeeth) (NDBCRP 10) was the second most liked product with

50% of the panel members reporting that they ‗liked extremely‘ finger millet – wheat

pancake (thalipeeth) for overall acceptability. Finger millet dhokla (steamed

dumpling) with cauliflower (NDBCRP 12) leaves and plain cauliflower bread was

least acceptable product of the 14 NDBCRP.

(An article based on the results presented in this chapter has been published as:

Sanwalka NJ, Khadilkar AV, Chiplonkar SA. (2011). Development of non-dairy,

calcium- rich vegetarian food products to improve calcium intake in vegetarian youth.

Current Science 101(5):657 – 663 (Country: India))

Discussion:

In the current study, calcium intake in children and adolescents in Pune city,

India has been reported. 92% study subjects had calcium intake below the RDA. We

have developed 14 non-dairy based calcium rich products and demonstrated them to

be on par for calcium content with similar dairy products. Food processing methods

like malting and leavening were used to increase calcium absorption of the products.

Ten out of the fourteen products were completely acceptable in terms of appearance,

texture and taste.

165

Figure 5.3.a – 5.3.d: Sensory Evaluation of the Non-Dairy Based Calcium Rich

Products for Appearance (5.3.a), Texture (5.3.b), Taste (5.3.c), Overall

Accepatibility (5.3.d)

Figure 5.3.a Figure 5.3.b

Figure 5.3.c Figure 5.3.d

NDBCRP 1: Finger Millet Pancake (Dosa); NDBCRP 2: Sesame-Soybean Dip (Chutney) NDBCRP 3:

Sesame Ladoo NDBCRP 4: Poppy Seed Porridge NDBCRP 5: Garden Cress Seed – Sesame Chikki

NDBCRP 6: Soybean – Sesame Chikki NDBCRP 7: Cauliflower Bread (Plain) NDBCRP 8:

Cauliflower – Garlic Bread (Plain) NDBCRP 9: Cauliflower – Oregano Bread (Plain) NDBCRP 10:

Finger Millet – Wheat Pancake (Thalipeeth) NDBCRP 11: Finger Millet – Cumin Biscuits NDBCRP

12: Finger Millet Dhokla with Cauliflower Leaves NDBCRP (Steamed Dumpling)13: Mix Flour and

Sesame Ladoo NDBCRP 14: Spinach with Pumpkin Seeds Dip (Chutney

0

1

2

3

4

5

6

7

8

9

10

ND

BC

RP

1

ND

BC

RP

2

ND

BC

RP

3

ND

BC

RP

4

ND

BC

RP

5

ND

BC

RP

6

ND

BC

RP

7

ND

BC

RP

8

ND

BC

RP

9

ND

BC

RP

10

ND

BC

RP

11

ND

BC

RP

12

ND

BC

RP

13

ND

BC

RP

14

Hed

on

ic R

ati

ng

Appearance

0

1

2

3

4

5

6

7

8

9

10

ND

BC

RP

1

ND

BC

RP

2

ND

BC

RP

3

ND

BC

RP

4

ND

BC

RP

5

ND

BC

RP

6

ND

BC

RP

7

ND

BC

RP

8

ND

BC

RP

9

ND

BC

RP

…

ND

BC

RP

…

ND

BC

RP

…

ND

BC

RP

…

ND

BC

RP

…

Hed

on

ic R

ati

ng

Texture

0

1

2

3

4

5

6

7

8

9

10

ND

BC

RP

1

ND

BC

RP

2

ND

BC

RP

3

ND

BC

RP

4

ND

BC

RP

5

ND

BC

RP

6

ND

BC

RP

7

ND

BC

RP

8

ND

BC

RP

9

ND

BC

RP

10

ND

BC

RP

11

ND

BC

RP

12

ND

BC

RP

13

ND

BC

RP

14

Hed

on

ic R

ati

ng

Taste

0

1

2

3

4

5

6

7

8

9

10

ND

BC

RP

1

ND

BC

RP

2

ND

BC

RP

3

ND

BC

RP

4

ND

BC

RP

5

ND

BC

RP

6

ND

BC

RP

7

ND

BC

RP

8

ND

BC

RP

9

ND

BC

RP

10

ND

BC

RP

11

ND

BC

RP

12

ND

BC

RP

13

ND

BC

RP

14

Hed

on

ic R

ati

ng

Overall Acceptability

166

Diets of children and adolescents in the Asian subcontinent are found to be

deficient in energy and protein intake. Ahmed et al. (1998) have reported that only 9%

of Bangladeshi girl met their daily requirement for energy and 17% for protein. Mean

energy intake was found to be around 50% of the recommended intake and mean

protein intake was around 29g in boys and girls in Sri Lanka (Hettiarachchi et al.

2006). National Nutrition Monitoring Bureau report also emphasis a deficit of energy

and protein intake in Rural children and adolescents across also age groups in most

states in India (NNMB 2002). Even in urban cities like Delhi and Pune, energy and

protein deficit is seen in children and adolescents (Puri et al. 2008, Tupe and

Chiplonkar 2009, Sanwalka et al. 2010). Similar energy and protein deficits were seen

in the present study.

Optimal intake of calcium is important during childhood and adolescence for

adequate mineralisation

of the skeleton, achievement of peak bone mass and

prevention of osteoporotic fractures in later life (Cadogan et al. 1997; Lytle 2002).

Several studies have reported low calcium intake in children and adolescents in

developing countries. A cross sectional study in Lebanese children aged 10 – 16 years

showed that only 9.7% of girls and 15% of boys met the daily recommended intake

for calcium (Salamoun et al. 2005). Calcium consumption is less than the

recommended dietary allowance in around 50% of the Israeli girls (Rozen et al.

2001). Bangladeshi girls aged 10 – years are shown to have calcium intake around

400 mg/day which is less than the recommended daily calcium requirement (Ahmed

1998). Studies in Indian children and adolescents have also shown dietary calcium

deficiency. According to the National Nutrition Monitoring Bureau Report, calcium

intake was found to be less than recommended dietary allowances in 70 -80% Indian

rural boys and girls (NNMB 2002). In a cross sectional study in children and

adolescents in Delhi city, India, Puri et al. (2008) have shown that calcium intake is

around 450 – 600 mg in adolescent girls. Girls and boys from Pune, India have also

been found to have lower calcium intake than the recommended dietary allowances

(Sanwalka et al. 2010). Similarly, in the current study, calcium intake was found to be

less than the recommended dietary allowance in both boys and girls.

Apart from the calcium intake being less, diets of children and adolescents in

developing countries are mainly cereal and millet based with very less consumption of

167

milk and milk products. Thirty-five percent of the girls in Bangladesh do not consume

any milk or milk products in their diets (Ahmed et al. 1998). In 10 -12 year old

children from Pakistan, consumption of milk was less whereas cereals was found to

be more in comparison to Caucasian children (Hakeem et al. 2002). Assessment of

dietary pattern using 3 day diet recall of adolescents girls aged 10 – 16 years in India

have shown that the mean average milk intake was 45±8g/day (Tupe and Chiplonkar

2007). The study also showed that the diet of the girls was mainly cereal, millet or

snack based (Tupe and Chiplonkar 2007). In another study in adolescent girls, Puri et

al. (2008) have shown that only 50% of the daily calcium requirement is met by dairy

products in Indian girls. Dietary assessment of boys and girls in Pune city India, for

identifying sources of calcium in the diet revealed that more than 50% of the total

dietary calcium as derived from non-dairy calcium sources such as green leafy

vegetables, cereals and pulses (Sanwalka et al. 2010). Similarly, in the current study,

36% boys and girls did not consume milk whereas 86.2% children did not consume

any milk products and only around 35-46% of calcium was derived from milk and

milk products.

Keeping in mind low intake of milk and milk products and calcium in the diet,

other non – dairy based calcium rich sources like calcium fortified soy milk (Heaney

et al. 2000), fortified orange juice and apple juice (Andon 1996) have been suggested

as sources of calcium. However, these are not commonly consumed by Indian

adolescents. Hence, the non-dairy based calcium rich products derived in the current

study would provide an opportunity to increase calcium content in the diets of

children and adolescents which are in line with their dietary practises. One meal per

day of 200 g of NDBCRP would provide 84% of the daily RDA for Indian children

and adolescents (ICMR 2009).

Along with increasing the calcium intake, it is also important to optimize

calcium absorption. Plant food sources of calcium such as cereals, millets and green

leafy also contain large quantities of phytates, oxalates, tannins and fibres which are

known to be potent inhibitors of calcium absorption. In the current study also,

NDBCRP had significantly higher amounts of phytate, oxalates and fiber as compared

to DBCRP (Table 5.7 & Table 5.8). Reports suggest that around 30% of calcium is

absorbed from dairy sources as against 10% from non-dairy sources due the high

168

phytic acid content (Weaver et al. 1999, Younoza 1987).

Several traditional food-

processing and preparation methods such as soaking, fermentation, and

germination/malting can be used at the household level to enhance the bioavailability

of micronutrients in plant-based diets by increasing the physicochemical accessibility

(Hotz and Gibson 2007). In a study performed by Navert and Sandstorm (1985),

authors have shown that the phytate acid content of bread is decreased to 40% by

leavening. Thus, leavening helps to increase calcium absorption by degradation of

phytic acid (Weaver et al. 1991). Studies have also shown that the addition of malt to

sorghum decreases phytate content by 36 – 40% and increases calcium absorption

from 32 – 35 % to 102-103% (Idris et al. 2007). Hence, NDBCRP so developed

using malting and leavening are expected to have high calcium absorption. .

No matter how nutritious a food product may be, it can have no health benefits

unless its sensory attributes are acceptable and the product is consumed repeatedly

(Scholtz and Bosman 2005). Thus, sensory evaluation of food products, especially by

consumer panels, is important in collaboration with nutritional research and functional

food development (Scholtz and Bosman 2005). There is a positive relationship

between liking and consumption of a food product (Michicich et al. 1999). A nine-

point Hedonic rating scale is a simple and effective tool to assess the acceptability of

newly developed food products in terms of appearance, taste, texture and overall

acceptability (Lawless and Heymann 1998). Thus, in the current study a 9 point

Hedonic rating scale was used to assess the acceptability of the products. Out of the

fourteen products, 10 were found to be completely acceptable in terms of taste,

texture, appearance and overall acceptability and thus, can be included in the diets of

the adolescents to increase calcium intake.

In conclusion, the current study shows that the dietary calcium intakes of

Indian children and adolescents are below the RDA. The new 14 non-dairy based

calcium rich products developed in the study can be incorporated in the diet of Indian

adolescents to increase the absorbable calcium intake on day to day basis. The high

acceptability of these products indicates that this can be a sustainable strategy for

improving calcium intakes of adolescents. Further studies to assess calcium

absorption of these developed products in adolescents need to be undertaken.

Documents

DEVELOPMENT OF CALCIUM RICH VEGETARIAN FOOD PRODUCTS · Recipes of the most commonly consumed food products were also compiled from Indian cookbook (Pasricha and Rebello 2006). Nutrient