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Find More Information @ March 2019 Conference Series LLC Ltd
conferenceseries LLC Ltd
19th International Conference on
Obesity, Healthcare - Nutrition & Fitness
March 18 - 19, 2019 | New York, USA
JOURNAL OF OBESITY &WEIGHT LOSS THERAPY 2019, VOLUME: 4 | DOI: 10.4172/2165-7904-C2-093 SCIENTIFIC TRACKS | DAY 1
Development and
nutritional analysis of
multigrain mixture to
improve nutritional
status of obese
individuals
Meenakshi Garg
University of Delhi, India
Obesity is a major
nutritional problem in
India. Junk food, sedentary
lifestyle, alcohol are majorly
responsible for self-
destruction, making one in
every fifth Indian male and
female either overweight or
obese. India is on 3rd number
in obesity after US and China.
Keeping this in view multigrain
nutritious health mixture
was developed from roasted
seeds of pumpkin, jackfruit
seed, mango kernel seed
flour, glucose powder, brown
sugar and cereal grain like
corn, bengal gram, peanut,
rice, pulses etc. The multigrain
mixture was evaluated for their
physicochemical, microbial
and sensory properties.
Results showed that various
nutrients like protein 5.35(%
by weight), carbohydrate
80.25(%by weight), dietary
fibers 4.67(% by weight),
calcium 73.25(mg/100), Iron
2.94(mg/100g) and energy
was found to be 404.32Kcal.
In microbiological analysis
different parameters like
TPC, Coliform count, E. coli,
Salmonella sp., S.aureus, yeast
& mold count were tested.
In which E. coli, S.aureus,
Salmonella sp. was not found.
The multigrain mixture was
free from aflatoxins. All the
heavy metals were under
permissible, only zinc and
tin were found in very less
amount. The study revealed
that such coarse cereals and
seeds of fruits and vegetables
which are less consumed by
the people can be used to
prepare such type of multigrain
mixture which is very high in
nutritional value. The product
was also subjected to shelf-
life analysis for one and a half
month for various parameters
like sensory value, free fatty
acid, peroxide value, water
activity. Since the multigrain
mixture has been made
without frying, by roasted and
puffed cereals, seed etc. it may
be better alternative than the
snacks like bhujiya, namkeen
etc. which are generally fried
in oil, a mixture made by us
does not use the frying in oil,
which is beneficial for health of
obese persons, as well as cost
effective, it also has the longer
shelf-life at room temperature
which makes them safe and
suitable for consumption.
Biography
Meenakshi Garg has completed
her PhD degree from CCS
Haryana Agricultural University,
Haryana, India in 2003. She
is working as an Assistant
Professor in Food Technology
department at Bhaskaracharya
College of Applied Sciences,
University of Delhi, New
Delhi. She has completed
four major research projects
and published more than 25
papers in reputed journals. She
wrote two chapters in books
of international publisher. Her
area of interest is nutrition and
food processing.