DEVELOPMENT OF IRON RICH ANTIOXIDANT MIX

Abstract

Iron is necessary for the transport of oxygen and for oxidation by cells. Deficiency of iron is a common cause of anemia. Iron prevents anemia and keeps our red blood cells healthy. Iron is also an important part of many other proteins and enzymes needed by the body for normal growth and development. The loyal protectors and nurturers of our cells, repelling disease, and promoting good health are antioxidant which is believed to protect cells from free radicals: harmful oxygen molecules thought to damage cells. The iron rich antioxidant mix was developed by selection of locally available millets, cereals, pulses and beet greens which can be consumed by all the age group in any form such as powder, porridge, nutriball especially children, women and elderly people. The present paper discusses the process of developing iron rich antioxidant mix which would be benevolent in prevention of morbidity.

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Journal of Research, Extension and Development, Vol. 1, No. 7, March 2013, ISSN: 2319-1899
119
DEVELOPMENT OF IRON RICH ANTIOXIDANT MIX
Dr. S.S. Vijayanchali* and S. Devi **
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ABSTRACT
Iron is necessary for the transport of oxygen and for oxidation by cells. Deficiency of iron is
a common cause of anemia. Iron prevents anemia and keeps our red blood cells healthy. Iron is also an
important part of many other proteins and enzymes needed by the body for normal growth and
development. The loyal protectors and nurturers of our cells, repelling disease, and promoting good
health are antioxidant which is believed to protect cells from free radicals: harmful oxygen molecules
thought to damage cells. The iron rich antioxidant mix was developed by selection of locally available
millets, cereals, pulses and beet greens which can be consumed by all the age group in any form such
as powder, porridge, nutriball especially children, women and elderly people. The present paper
discusses the process of developing iron rich antioxidant mix which would be benovalent in prevention
of morbidity.
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INTRODUCTION
Iron was first recognised as a constituent of the body by Lernery in 1713. Iron in the
body exists in Combination with protein molecules overall the body contains 2.5 to 4.0 g.
Most of the iron in the body is found in the blood, but some is present in every cell, bound to
iron containing enzymes (Srilakshmi, 2006). Antioxidants are important to keep in mind that
they are chemical substances found in nature. Antioxidants are a group of vitamins, such as
vitamin C, vitamin E, vitamin A (beta-carotene), etc. and nutrients like selenium, lutein, and
lycopene. Oxygen damage (oxidation) to your cells results when there are too many free
radicals present inside the body. Researchers surmise that such damage may be partly
responsible for the effects of aging and certain diseases. When they define antioxidants,
scientists have discovered that the certain substances in food may play a role in protecting
against Oxygen damage (Bjelakovic et al., 2008). Specific health benefits of antioxidants that
people have reported include, but are not limited to, better resistance to colds and flu; softer;
younger-looking skin; relief from allergies; relief from asthma; improved circulation; reduced
high blood pressure; improved digestion; relief from arthritis; help in controlling diabetes;
relief from menstrual symptoms; and better memory, concentration (Evans et al., 2008).
Foods such as whole grains, pulses, leafy green vegetables and fruits, including
carrots, apricots, peppers, tomatoes, spinach, broccoli, berries, cabbage, potatoes, mango,
papaya, berries, cumin seeds, turmeric, Garlic, Brazil nuts, meat, eggs, poultry and seafood
etc are rich in iron and antioxidant (Wildman, 2001). Ragi is an important staple food in the
eastern and central Africa as well as some parts of India. It is rich in protein, iron, calcium,
phosphorus, fibre and vitamin content. The calcium content is higher than all cereals and
iodine content is said to be highest among all the food grains. Ragi has best quality protein
along with the presence of essential amino acids, vitamin A, vitamin B and phosphorus.
Thus ragi is a good source of diet for growing children, expecting women's, old age people
and patients (Majumder et al., 2006). Bajra is comparatively high in proteins and has a good
balance of amino acids. Thus it plays an important role in metabolism. It is a better source of
iron than other grains. This ensures a good count of hemoglobin, thus avoiding symptoms of
anemia etc. It is a moderate source of thiamine (vitamin B1).Thiamine helps in blood
circulation and is required for a healthy nervous system.
* Assistant Professor & M.Phil. Scholar (RGNJRF)**, Dept. of Home Science, The Gandhigram
Rural Institute-Deemed University, Gandhigram, Dindigul Dist., Tamil Nadu

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Maize is rich in Carbohydrates and to be used sparingly by obese people. It is a
bone and Muscle builder and an excellent food for brain and nervous system as it is a rich
source of Phosphorus. Maize contains around 11% of protein and its protein is deficient in
amino acids like tryptophan and lysine. Yellow maize is a good source of carotene for
vitamin A. it also contains Thiamine and folic acid in appreciable amounts. Wheat is rich in
the basic nutrients such as energy, protein, vitamins and minerals and also contains rational
amounts of bioactive compounds such as dietary fiber and antioxidants. Wheat contains a
diverse array of bioactive compounds that may contribute to its antioxidant capacity. These
bioactive components include carotenoids, tocopherols, tocotrienols, phenolic acids, phytic
acid, phytosterols and flavonoids (Wood, 2005). Black pepper has long been recognized as a
carminitive, (a substance that helps prevent the formation of intestinal gas), a property likely
due to its beneficial effect of stimulating hydrochloric acid production. In addition, black
pepper has diaphoretic (promotes sweating), and diuretic (promotes urination) properties
(Abila et al., 2009). Garlic has been used for a long time as culinary and medicinal herb. Its
antioxidants prevent the development of cancer, fight heart diseases and also have anti-aging
properties. The sulfur compounds lower the cholesterol levels, decrease blood pressure,
prevent blood coagulation and block free radicals. Furthermore, garlic can be used as a
remedy for yeast infections and asthma, and also has anti-fungal properties (Yang et al.,
2000). Beet greens provide numerous health benefits for the body. Beet greens contain a
larger amount of nutrients. Beet greens are highly nutritious, particularly high in minerals,
and are an excellent source of iron and its contain more calcium, vitamin A and vitamin C
than the beet roots, making them potentially more nutritious and lower in sugar. Beet greens
are very low in saturated fat and cholesterol. Both the greens and the roots contain good
amounts of magnesium, phosphorus, and vitamin B6. Beet greens supplies 60% of RDA of
iron. Beet greens contain low calories, low carbohydrate and low fat (Lee et al., 2005).
Keeping these in mind the present study was carried out with the objectives to identify and
select the ingredients rich in iron and antioxidant; to process the selected ingredients for
developing the iron rich antioxidant mix; and to develop the iron rich antioxidant mix and to
do sensory evaluation.
Methodology
The iron rich antioxidant mix was developed by selection of locally available
millets, cereals, pulses and beet greens rich in iron and antioxidant content and was
processed to obtain an antioxidant powder. The ingredients selected were Bajra, Maize, Ragi,
Wheat, Rice Flakes, Bengal Gram Dhal, Roasted Bengal Gram Dhal, Black Gram Dhal,
Garden Cress Seed, Pepper and Garlic. The purchased varity of each ingredient was shadow
dried separately and slightly roasted and powdered. Along with that the Beet Greens rich in
iron, calcium, and Vitamins A and C, manganese, potassium, and fiber was purchased from
cultivation area of Kodaikanal, was shadow dried, powdered and was incorporated and
standardized in three variations of 2g, 3g and 4g and sensory analysis was done for its
acceptability.
Method
Each ingredient was shadow dried separately;
Slightly roasted and made it into flour;
Finally all ingredients in the above said amount were taken and mixed well.

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Table 1: Preparation of Iron Rich Antioxidant Mix
Ingredients used
Quantity in grams
Millets:
Bajra
Maize
Ragi
Wheat
2
2
2
2
2
2
2
2
2
2
2
2
Cereals:
Rice Flakes
10
10
10
Pulses:
Bengal Gram Dhal
Roasted Bengal Gram Dhal
Black Gram Dhal
2
10
2
2
10
2
2
10
2
Oil seed:
Garden Cress Seed
2
2
2
Spices:
Pepper
Garlic
2
2
2
2
2
2
Beet Green Powder ( in Variation)
2
3
4
Figure 1: Flow Chart of Preparation of Iron Rich Antioxidant Mix
Purchase and Processing of the Ingredients
(Bajra, Maize, Ragi, Wheat, Rice Flakes, Bengal Gram Dhal, Roasted Bengal Gram Dhal, Black
Gram Dhal, Garden Cress Seed, Pepper, Garlic and Beet Greens)
Shadow dried
Shadow dried and roasted
Beet Greens and Garlic
Bajra, Maize, Ragi, Wheat, Rice
Flakes, Bengal Gram Dhal, Roasted
Bengal Gram Dhal, Black Gram Dhal,
Garden Cress Seed and Pepper
Powdered and mixed together
Iron Rich Antioxidant Mix
Processing

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Sensory Evaluation of Iron Rich Antioxidant Mix
The iron rich antioxidant mix was prepared and subjected to sensory evaluation to
a panel of 20 members using 5 point hedonic scale. The results of the sensory evaluation
were discussed below.
Table 2: Mean Score of Sensory Evaluation of Iron Rich Antioxidant Mix
Beet Green Powder
in Grams
Characteristics
Total
Mean
Total
Appearance
Taste
Texture
Flavour
Overall
Acceptability
Beet Green (2g)+ Iron
Rich Antioxidant Mix
4.8
4.6
4.3
4.5
4.6
22.8
4.56
Beet Green(3g)+ Iron
Rich Antioxidant Mix
4.7
4.3
4.2
4.0
4.3
21.5
4.3
Beet Green(4g)+ Iron
Rich Antioxidant Mix
4.3
3.6
4.1
3.3
3.8
19.1
3.82
Table 1 shows the data regarding the mean score of sensory evaluation of beet
green incorporated iron rich antioxidant mix. The mean score of sensory characteristic of 2g
variation of beet green powder incorporated in iron rich antioxidant mix was checked for the
characteristics like appearance, taste, texture, flavour and with overall acceptability was 4.8,
4.6, 4.3, 4.5, and 4.6 respectively with a total of 22.8 and mean total of 4.56. The mean score of
sensory characteristic of 3g variation of beet green powder incorporated in iron rich
antioxidant mix checked for the characteristics like appearance, taste, texture, flavour and
with overall acceptability were 4.7, 4.3, 4.2, 4.0, and 4.3 respectively with a total of 21.5 and
mean total of 4.3. The mean score of sensory characteristic of 4g variation of beet green
powder incorporated in iron rich antioxidant mix checked for the characteristics like
appearance, taste, texture, flavour and with overall acceptability were 4.3, 3.6, 4.1, 3.3, and
3.8 respectively with a total of 19.1 and mean total of 3.82.
CONCLUSION
The Iron Rich Antioxidant mix prepared from iron and antioxidant rich food stuffs
like cereals, millets, pulses and green leafy vegetable especially with different variations of
beet greens was developed and sensory analysis was done for its acceptability. The
developed product can be consumed by all the age group’s daily in any form like powder,
nutriball and porridge by especially children, women and elderly people to meet a part of
their nutritional needs. It will be helpful in maintaining the health and prevents them from
morbidity and mortality from various types of diseases both communicable and non
communicable diseases (NCD’s).
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