Amylase Rich Malted Foods on the Nutritional Status of Pregnant Women, Lactating Women and Preschool Children in Lepakshi Mandal of Ananthapur District, Andhra Pradesh, India

Two types of Ready to Use Amylase rich malted mixes (Ragi / Wheat in combination with green
gram) were formulated and suitable products namely laddu, roti, kheer and porridge were prepared
using formulated malted mixes . The incorporation of malted green gram mix and skimmed milk
powder to the wheat malted mix and ragi malted mix helped to improve nutritive value of the malted
mixes, specially protein, energy, iron, calcium and ‘B’ complex vitamins . After collecting baseline
information of the identified villages of 3 mandals, Lepakashimandal was selected for implementing
the study based on the availability of more subjects of low socio economic group with majority of
families belonging to schedule caste and schedule tribes. ARMMs of two types (ragi/wheat) were
formulated.
Information of preschool children (400), pregnant women (100) and lactating women (100) was
collected. Anthropometric, hemoglobin, clinical and morbidity assessments were carried out before &
after supplementation. Amylase Rich Malted Mixes (ARMMs) 2 types (Ragi/Wheat) were formulated
and suitable products namely laddu, roti, kheer and porridge were prepared using formulated malted
mixes. Malting decreased grain length, width, kernel weight (0.45 to 19.0g), volume (0.50 –31.2 ml)
and hardness (1.12 to 5.9 kg/cm2), thus reduced the bulk density of the malted mixes. Chemical
composition revealed that, the significant increase (P<0.05) in fat (2.27 g), carbohydrate (98.0 g) and
calorie (396 kcal) content of wheat malted mix. However significant increase was observed in calcium
(440 mg), thiamine (0.7 mg) and riboflavin (0.9 mg) content of ragi malted mix. Germinated
greengram had significantly higher protein (33.0 g), fibre (11.5 g), iron (8.0 g) and vitamin C (157.8
mg) content. The selected preschool children, pregnant women & lactating women were divided into
3 groups. Group II and III fed with ragi malted mix & wheat malted mix respectively served as the
experimental groups and remaining group I served as the control group. Significant increase was
observed in weight of preschool children and lactating women after supplementation. Hemoglobin
level in pregnant and lactating women significantly increased (P<0.01) after supplementation.
Considerable reduction (50%) in the incidence of PEM, vitamin A, B vitamins, vitamin C and iron
deficiency symptoms in experimental groups. After supplementation, morbidity rate decreased to
50% both the Group II and III.