Supplementation of chickpea flour and spinach leaves powder in Nutri bars to overcome iron deficiency in young females
ABSTRACTThis study evaluated the iron-rich Nutri bar’s effect on iron-deficient females. Iron-rich Nutri-bars made with spinach powder and chickpea flour. The physicochemical profile of the bars was measured. Socioeconomic status and anthropometric data were taken for the effectiveness of the resear...
| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2023-12-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/10942912.2023.2283382 |
| _version_ | 1797386014090592256 |
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| author | Sidra Akram Aftab Ahmed Muhammad Afzaal Farhan Saeed Ali Ikram Aasma Asghar Salim Manoharadas Asad Nwaz Degnet Teferi Asres |
| author_facet | Sidra Akram Aftab Ahmed Muhammad Afzaal Farhan Saeed Ali Ikram Aasma Asghar Salim Manoharadas Asad Nwaz Degnet Teferi Asres |
| author_sort | Sidra Akram |
| collection | DOAJ |
| description | ABSTRACTThis study evaluated the iron-rich Nutri bar’s effect on iron-deficient females. Iron-rich Nutri-bars made with spinach powder and chickpea flour. The physicochemical profile of the bars was measured. Socioeconomic status and anthropometric data were taken for the effectiveness of the research. This effectiveness trial included 20 girls ages 20 to 25. After that, biochemical tests, including hemoglobin, ferritin, and total iron-binding capacity (TIBC) were conducted. Results showed that the iron-rich Nutri-bars (T3, 6.60) had more moisture than other treatments. T3 protein and fiber composition was 16.90% and 4.30%. In T3, crude fat and ash content were the lowest. All the proximate analyses of incorporated spinach powder and chickpea flour indicated a significant correlation (P > .005). A jury gave treatment T3 the highest score in overall acceptability. Iron and zinc concentrations were 13.2 and 5.9 mg/100 g in T3. Post-assessment height, weight, and body mass index (BMI) indicated a very significant (P > .005) connection compared to pre-assessment (P > .005). Selected young females' hemoglobin, serum ferritin, and total iron-binding capacity were tested biochemically. After the intervention, the experimental group’s mean hemoglobin (HB) was 12.21 ± 1.14 g/dl (P > .005). Increasing patterns support the current study’s iron improvement. Serum ferritin exhibited similarly substantial outcomes. TIBC dropped when iron status increased. Conclusively, iron-rich nutri-bars supplemented with spinach leaf powder and chickpea flour increased iron status in young females. |
| first_indexed | 2024-03-08T22:03:48Z |
| format | Article |
| id | doaj.art-f99272a68bf94e1098dea5a6d5c0dfc8 |
| institution | Directory Open Access Journal |
| issn | 1094-2912 1532-2386 |
| language | English |
| last_indexed | 2024-03-08T22:03:48Z |
| publishDate | 2023-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj.art-f99272a68bf94e1098dea5a6d5c0dfc82023-12-19T10:46:33ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862023-12-012623390340610.1080/10942912.2023.2283382Supplementation of chickpea flour and spinach leaves powder in Nutri bars to overcome iron deficiency in young femalesSidra Akram0Aftab Ahmed1Muhammad Afzaal2Farhan Saeed3Ali Ikram4Aasma Asghar5Salim Manoharadas6Asad Nwaz7Degnet Teferi Asres8Department of Nutritional Science, Government College University Faisalabad, Faisalabad, PakistanDepartment of Nutritional Science, Government College University Faisalabad, Faisalabad, PakistanDepartment of Food Science, Government College University Faisalabad, Faisalabad, PakistanDepartment of Food Science, Government College University Faisalabad, Faisalabad, PakistanUniversity Institute of Food Science and Technology, The University of Lahore, Lahore, PakistanDepartment of Nutritional Science, Government College University Faisalabad, Faisalabad, PakistanDepartment of Botany and Microbiology, College of Science, King Saud University, Riyadh, Saudi ArabiaShenzhen Key Laboratory of Marine Microbiome Engineering, Institute for Advanced Study, Shenzhen University, Shenzhen, ChinaBahir Dar Food and Nutrition Research Center, Bahir Dar Institute of Technology, Bahir Dar University, Bahir Dar, EthiopiaABSTRACTThis study evaluated the iron-rich Nutri bar’s effect on iron-deficient females. Iron-rich Nutri-bars made with spinach powder and chickpea flour. The physicochemical profile of the bars was measured. Socioeconomic status and anthropometric data were taken for the effectiveness of the research. This effectiveness trial included 20 girls ages 20 to 25. After that, biochemical tests, including hemoglobin, ferritin, and total iron-binding capacity (TIBC) were conducted. Results showed that the iron-rich Nutri-bars (T3, 6.60) had more moisture than other treatments. T3 protein and fiber composition was 16.90% and 4.30%. In T3, crude fat and ash content were the lowest. All the proximate analyses of incorporated spinach powder and chickpea flour indicated a significant correlation (P > .005). A jury gave treatment T3 the highest score in overall acceptability. Iron and zinc concentrations were 13.2 and 5.9 mg/100 g in T3. Post-assessment height, weight, and body mass index (BMI) indicated a very significant (P > .005) connection compared to pre-assessment (P > .005). Selected young females' hemoglobin, serum ferritin, and total iron-binding capacity were tested biochemically. After the intervention, the experimental group’s mean hemoglobin (HB) was 12.21 ± 1.14 g/dl (P > .005). Increasing patterns support the current study’s iron improvement. Serum ferritin exhibited similarly substantial outcomes. TIBC dropped when iron status increased. Conclusively, iron-rich nutri-bars supplemented with spinach leaf powder and chickpea flour increased iron status in young females.https://www.tandfonline.com/doi/10.1080/10942912.2023.2283382Nutri barchickpea flourspinach leavesiron deficiency |
| spellingShingle | Sidra Akram Aftab Ahmed Muhammad Afzaal Farhan Saeed Ali Ikram Aasma Asghar Salim Manoharadas Asad Nwaz Degnet Teferi Asres Supplementation of chickpea flour and spinach leaves powder in Nutri bars to overcome iron deficiency in young females International Journal of Food Properties Nutri bar chickpea flour spinach leaves iron deficiency |
| title | Supplementation of chickpea flour and spinach leaves powder in Nutri bars to overcome iron deficiency in young females |
| title_full | Supplementation of chickpea flour and spinach leaves powder in Nutri bars to overcome iron deficiency in young females |
| title_fullStr | Supplementation of chickpea flour and spinach leaves powder in Nutri bars to overcome iron deficiency in young females |
| title_full_unstemmed | Supplementation of chickpea flour and spinach leaves powder in Nutri bars to overcome iron deficiency in young females |
| title_short | Supplementation of chickpea flour and spinach leaves powder in Nutri bars to overcome iron deficiency in young females |
| title_sort | supplementation of chickpea flour and spinach leaves powder in nutri bars to overcome iron deficiency in young females |
| topic | Nutri bar chickpea flour spinach leaves iron deficiency |
| url | https://www.tandfonline.com/doi/10.1080/10942912.2023.2283382 |
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