Development of Nutririch Brown Rice Kichidi Mix for Geriatric Subjects Residing in Oldage Institutions of Bangalore District, India
Bhavana, A. *
Department of Food Science and Nutrition, University of Agricultural Sciences, GKVK, Bengaluru-560065, India.
Jamuna, K. V.
Department of Food Science and Nutrition, University of Agricultural Sciences, GKVK, Bengaluru-560065, India.
Lakshminarayan, M. T.
Department of Agricultural Extension and Assoc. Comptroller of Examination, University Examination Cell, UAS, GKVK, Bangalore-560065, India.
*Author to whom correspondence should be addressed.
Abstract
Nutrition awareness was carried on in the old age institutions, which was one of the study area of the research. Brown rice is not only better for us, but it's better for the environment than white rice too. brown rice production is relatively sustainable, there is no known significant damage to air, water, land, soil, forests, etc. The study aimed at development of nutri-rich brown rice kichidi mix for geriatric subjects living in old age institutions located in Bangalore. The mean sensory score of the brown rice kichadi mix where BKM 3 variation having 60g of brown rice and 20g of green gram dhal had the best overall acceptability (8.31) in all the parameters: appearance (8.28), colour (8.03), texture (8.12), aroma (8.12) and taste (8.18). Extremely significant difference was observed in taste and overall acceptability and significant distinction was observed in texture. Nutrients composition of the brown rice kichadi mix consisted of energy 293. kcal, carbohydrates 73.29 g, protein 12.31 g and fat of 4.07 g and met the ¼th of RDA requirement of the geriatric subjects followed by moisture 6.35 per cent, and negligible quantity of crude fibre 3.96 g and ash 1.17 g. The kichadi mix contained fair amount of minerals: calcium 7.94 mg, magnesium 5.93 mg, iron 0.87 mg and zinc of 0.65 mg. Nutritional education using charts prepared based on practice of fine daily activities and importance of nutrients and nutrition taught to the 91 geriatric subjects (31 males and 60 females respectively). The ready to cook brown rice kichadi mix contained most of the food groups and provided for taste by the subjects. Majority of the geriatric subjects participated in the intervention had extremely accepted the product based on taste and consistency.
Keywords: Geriatric subjects, nutrition intervention, brown rice kichadi, old age institutions
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References
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