USAGE OF FENUGREEK AS APPETITE TO INCREASE THE WEIGHTS OF CHILDREN AGED (3-5)

Abstract

The study aimed at showing the possibility of using the circuit as an appetizing substance capable of weight gain for the research sample, which included 5 children aged 3-5 years with a few weights. The study increased their weight significantly during the period of research which lasted 3 months with the highest rate of increase 14.84 kg grams difference (P <0.05) due to the nutritional value contained in the fenugreek added to the mixture of honey, nuts and almonds, which increased the value of protein to 13.74 g with significant difference (P <0.05). The value of iron also increased by a significant difference, In terms of humidity and fat, there was a slight decrease the amount of the fenugreek added and also a slight increase in elemental lead and copper. In terms of sensory evaluation, treatment A2 was superior to most of the studied sensory characteristics, so it was selected for the study sample.

Full text

G.J.B.B., VOL.7 (1) 2018: 144-147 ISSN 2278 –9103
144
USAGE OF FENUGREEK AS APPETITE TO INCREASE THE WEIGHTS
OF CHILDREN AGED (3-5)
Iman Ali Hadi
College of Education for Girls / Department of Home Economics
ABSTRACT
The study aimed at showing the possibility of using the circuit as an appetizing substance capable of weight gain for the
research sample, which included 5 children aged 3-5 years with a few weights. The study increased their weight
significantly during the period of research which lasted 3 months with the highest rate of increase 14.84 kg grams
difference (P <0.05) due to the nutritional value contained in the fenugreek added to the mixture of honey, nuts and
almonds, which increased the value of protein to 13.74 g with significant difference (P <0.05). The value of iron also
increased by a significant difference, In terms of humidity and fat, there was a slight decrease the amount of the fenugreek
added and also a slight increase in elemental lead and copper. In terms of sensory evaluation, treatment A2 was superior to
most of the studied sensory characteristics, so it was selected for the study sample.
KEYWORDS: appetizing substance,fenugreek, children, age.
INTRODUCTION
There are many herbs and natural plants that are used in
many treatments and have many benefits. One of these
herbs is the ring[2,9], a common herbaceous plant
characterized by nasty odor. It follows the leguminosae,
called Fenugree [5]. Arabs knew it from ancient times, they
said about; (if people knew what the fenugreek is, they
would weight and buy it with gold) [6]. It is rich in a range
of nutritious ingredients such as proteins, fats,
carbohydrates and vitamins [3,11,28]. It has many benefits,
such as an aperitif, weight gain, milk manager, treatment
of anemia, arthritis, intestinal disorder such as
constipation, Expectorant, cough treatment and skin
softness [1,21,10].The treatment of diabetes and cholesterol
reduction is confirmed by[30,18] using fenugreek as a
reduced substance for blood sugar by stimulating the
secretion of insulin from B cells which led to low sugar.
Study [4] showed the possibility of using the fenugreek as a
material to help reduce the size of polycystic ovaries in a
sample of women suffering from PCOS. The result was
that eating the seeds of the fenugreek at a daily rate of 500
mg worked to reduce the size of the bag. The fenugreek
was also used to inhibit the growth or prevention of
malignant tumors, as well as to stimulate and activate
female hormones, this is confirmed by both [8,16]. In a
study carried out by [29], it has been confirmed that the
daily use of fenugreek in our food helps to increase milk
through the use of the seeds of the fenugreek on a daily
basis. The study of each of [17,18,12] proved the effectiveness
of the seeds of the fenugreek as a natural source as
antioxidants and antimicrobial, that comes because it does
contain vitamin C , so it fenugreek can be used in the
manufacture of food, especially for packaging purposes.
Honey is a natural product made from plant nectar by
honey bees containing water and sugars namely glucose
and fructose in equal proportions and sucrose as well.
Honey acid and pHup to 3.9 flavor and aroma derived
from plant pigments [27] known for its many benefits and
medical uses and to heal many diseases and problems
because of its important components [25]. One of the foods
that is small in its size, however huge in its usefulness is,
almond and walnuts due to their healthy fat content, which
supply the body with the necessary energy as well as
protein and minerals [22,15], walnut is known in its richness
in omega-3 and vitamin A-B12. [13,26], while almond is a
good source of monounsaturated fats that reduce the
proportion of harmful cholesterol, antioxidants, vitamins,
iron and minerals, almond is no less important than walnut
[24,20,14].
MATERIALS & METHODS
Dry fenugreek seeds were purchased from the local market
in addition to walnuts and almonds. The ingredients were
homely grinded by a Philips electric grinder, into a fine
powder, each component was separately grinded, natural
honey was purchased.
Preparation of the mixture as given in Table-1.
TABLE 1: Materials used in the mixture
Quantity/g
Materials
N
50
Honey
1
25
Almont
2
25
Walnuts
3

Usage of fenugreek as appetite
145
The mixture was prepared by mixing the honey with the
almond and walnuts, and according to the measurements
mentioned in table (1), it is considered the control
equation and then the fenugreek was added to the mixture
according to table (2)
TABLE 2: Added percentages of the mixture
Walnuts/g
Almont/g
Honey/g
Fenugreek/g
Code
25
25
50
-
A
24
24
49
3
A1
23
23
48
6
A2
22
22
47
9
A3
21
21
46
12
A4
20
20
45
15
A5
Chemical Composition
The approximate chemical composition was estimated
using the standard methods mentioned in (A.O.A.C) as
shown below:
Moisture Estimating
The moisture was estimated by placing 2 - 3g of the
sample in a jar of a known weight in an electric oven at a
temperature of 105°C until the weight was confirmed, then
the jar was cooled and weighed.
Ash Estimating
Ash was estimated by burning the sample in the Muffle
Furnace at a temperature of 525 m until color changed to
whitish gray.
Determination of protein
Protein determinate using Caldal method, as the ratio of
total nitrogen was estimated and multiplied by factor 6.25
to extract the percentage of the protein.
Estimate of fat
The fat ratio was estimated using suxalite device for
extraction using oil ether to extract fat.
Determination of mineral elements
Iron, lead, and copper were estimated using the Atomic
Absorption Spectrophotometer device (Perkin-Elemer
VSA 500), according to method mentioned in [19]
Sensory assessment
Sensitive evaluation of the mix was carried out by 10
specialists in the Department of Home Economics in
accordance with approved evaluation form of the Food
and Nutrition Department of the University of Kansas
(USA 1975) (7) using the balance Hedomic scale From 1 -
7 degrees. 7 = excellent, 6 = very good, 5 = good, 4 = mid
3=acceptable,2=bad, 1=very bad by sensory characteristics
(color, appearance, odor, texture, thickness).
After completion of the sensory evaluation, the Coefficient
A2 was selected for use by the research sample consisting
of five children between the ages of 3-5 years where the
mixture was given to children three times a day and before
eating the basic meal by a quarter to half an hour for a
period of three consecutive months, children's weights
have been taken before starting the experiment and during
the use of the mixture once a month.
Statistical Analysis
Statistical Analysis System 2012 - SAS was used in data
analysis[23] to study the effect of different Coefficients in
the studied traits according to the complete randomized
design (CRD). The differences between the averages were
compared with the least significant difference (LSD).
RESULTS & DISCUSSION
Table (3) shows the chemical analysis of the processed
mixture. It is clear that the percentage of the chemical
components has increased morally (P <0.05) by Increasing
the percentage of additives. It has been recognized that
protein content is morally higher than the control
Coefficient, the highest increase in A5 Coefficient was
observed, with 15g (13.74) of fenugreek being added in
relation to control Coefficient A (10.64) this gives a
positive indication to increase the nutritional value of the
mixture, as for fat and moisture, a slight decrease was
immorally recognized as it reached (19.03 and 9.00)
respectively in the last Coefficient A5, ashes slightly and
immorally increased in compare to control Coefficient.
The increase in protein and ash was due to the increasing
in fenugreek content for these components, which
increased their amounts in the mixing.
TABLE 3: Effect of the studied treatments in the chemical composition of the mixture
carbohydrate
Ash %
Moisture %
Fat %
Protein )(%
Treatment
55.11 ±2.47
1.28±0.04
9.74±0.57
23.23±0.94
10.64±0.63
A
32. 56±2.09
1.30±0.07
9.64±0.61
21.69±0.79
11.05±0.72
A1
54.93 ±2.16
1.37±0.03
9.56±0.43
21.65±0.84
12.49±0.69
A2
55.45 ±2.42
1.41±0.07
9.48±0.55
20.56±0.77
13.00±0.84
A3
55.44 ±2.73
1.46±0.05
9.40±0.64
20.35±0.66
13.35±0.71
A4
56.71 ±2.37
1.52±0.06
9.00±0.39
19.03±0.92
13.74±0.67
A5
4.882NS
0.277*
0.619*
2.78*
1.66*
LSD
( *P<0.05)

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146
Table (4) shows the content of the mixture prepared from
metal elements, which included iron, copper and lead. The
results showed that there were statistical moral differences
(P <0.05) in the content of the mineral elements by the
increasing the addition of the fenugreek compared to the
control coefficient, where the highest percentage of
elements of coefficient A5, lead content reached to (1.50),
with a slight increase in A coefficient which was (1.08)
Copper was increased by a clear moral difference of (7.96)
in coefficient A to (9.34) in coefficient A5. The moral
cleared increase was in the iron component, this increase
comes from (14.13) in coefficient (A) to (25.72) in
coefficient A5. This is a good indicator indicating the
nutritional value of the mixture to provide for this very
important element for the growth and health of the
children in this important stage.
TABLE 4: Effect of the studied treatments on the content of the mineral elements of the mixture
Iron (ppm)
Lead (ppm)
Copper (ppm)
Treatment
14.13±0.63
7.96±0.36
1.08±0.06
A
16.45±0.72
8.19±0.42
1.16±0.09
A1
17.58±0.85
8.58±0.47
1.20±0.08
A2
21.12±0.94
8.68±0.39
1.25±0.08
A3
23.82±1.06
9.08±0.52
1.40±0.11
A4
25.72±1.35
9.34±0.47
1.50±0.09
A5
3.647*
1.074*
0.339*
LSD
2- The effect of adding the fenugreek on the sensory
characteristics of the mixture of honey, almonds and
walnuts, table (5) shows the results of the evaluation of the
sensory characteristics of the mix models. It is noted that
the evaluation was retreated from the first coefficient to
the fifth coefficient, the higher the percentage of the
fenugreek in the mix, the less of the acceptance of the
mixture by the evaluation sample because of the bitter
taste and the unwanted smell of in the fenugreek. Where in
A5 coefficient it reached the lowest value in color, odor
and taste (1.25, 1.00, 1.00), respectively. The coefficient
A2 is the highest in terms of appearance, smell, textures,
thickness and taste in addition of 6 g fenugreek, taste reach
(6.00). Since this mixture was accepted by the testers, it
was selected for use by the children in the research sample
to be used as an aperitif and to control the children's
weights during the three-month research period.
TABLE 5: effect of the studied treatments on the sensory characteristics of the mixture
Treatment
Taste
Tissue
Texture
Oder
colour
Appearance
Total
A
6.00±0.26
6.40±0.30
6.50±0.35
5.90±0.10
6.15±0.15
5.92±0.35
35.12±1.10
A1
5.50±0.42
6.00±0.26
5.50±0.32
5.50±0.42
5.25±0.16
5.75±0.31
33.25±1.08
A2
6.00±0.26
6.25±0.31
6.25±0.16
6.00±0.37
5.75±0.31
6.25±0.16
36.50±0.86
A3
3.50±0.32
3.25±0.49
3.50±0.42
2.75±0.31
3.00±0.37
2.75±0.41
18.75±1.34
A4
2.50±0.19
2.00±0.26
2.50±0.32
1.50±0.18
1.25±0.16
1.75±0.16
11.50±0.86
A5
1.25±0.16
1.25±0.16
1.50±0.32
1.00±0.00
1.00±0.00
1.25±0.16
6.50±0.19
LSD
*0.86
*1.39
*1.07
*0.92
*1.17
*1.09
*4.27
*(P<0.05)
±Standard error
The effect of mixing on the weights of children
In Table 6 we observe the clear and significant change in
the children's weights. We note that the lowest weight was
before the mixture which was in the fourth sample weight
(11) kg until reach (14) kg after the use of the mixture,
then the third sample comes, who was weight (13.200) kg
reach to(15,500) kg, Followed by the first sample and then
the second and first samples.
TABLE 6: Baby weights before and after use of the mixture
Month 3/kg
Month 2/kg
Month 1/kg
Before use/kg
The sample
14.700
13.500
12.900
12.400
1
15
14.800
14
13.800
2
15.500
14.500
13.800
13.200
3
14
12.500
11.750
11
4
15
13.600
12.500
12.100
5
TABLE 7: Rates of increase in children's weights before and after the use of the mixture
Standard ±weight kg
time
12.50 ±0.42
Before the transaction
12.99 ±0.62
First month
13.78 ±0.47
Second month
14.84 ±0.52
Third month
1.046*
LSD
P<0.05

Usage of fenugreek as appetite
147
Table (7) shows the rate of change of children's weights
during the three months in which the mixture was used.
Note that there are significant differences (P <0.05). With
a significant increase in usage up to the third month, the
average weight before the equation was (12.50) kg, up to
(14.84) kg in the third month.
This is an clear evidence about the effect of the fenugree
used in the mixture, which helped to open the appetite of
children aged (3-5) years, which led to increase their
weight to the ability to open the appetite for its protein-
rich ingredients and iron, which helps to grow in addition
to the benefit of honey Walnuts and almonds.
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