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Globally, Anemia is one of the most prevalent disease. In developing countries women and children suffered more from anemia. Objective: To develop and explore the anti-anemic potential of iron enriched biscuits by using Bauhinia variegata leaves powder. Methods: Longitudinal study design was followed to check the therapeutic effect of Bauhinia variegata leaves powder biscuits in anemia-induced rats. For this purpose, dried powder of Bauhinia variegata leaves powder was prepared and functional biscuits were developed by utilizing Bauhinia variegata leaves powder and lemon juice. Thirty male anemia-induced albino rats were randomly divided into three groups G1 (standard diet), G2 (biscuits with 10 g Bauhinia variegata leaves powder) and G3 (biscuits with 10 g Bauhinia variegata leaves powder and 10 mL lemon juice). Feed intake, water intake, total body weight gain and hemoglobin levels of rats were determined after an interval of 15 day for study period of two months. The results obtained was statistically analyzed. Results: The results showed that functional biscuits prepared by using Bauhinia variegata leaves powder (high in iron) and lemon juice (rich in Vitamin C) significantly improved the feed intake, water intake, total body weight gain and hemoglobin levels of rats during 60 days study period. Conclusions: Conclusively, Bauhinia variegata leaves powder and lemon juice in combination are effective against anemia.
Globally, Anemia is one of the most prevalent disease. In developing countries women and children suffered more from anemia. Objective: To develop and explore the anti-anemic potential of iron enriched biscuits by using Bauhinia variegata leaves powder. Methods: Longitudinal study design was followed to check the therapeutic effect of Bauhinia variegata leaves powder biscuits in anemia-induced rats. For this purpose, dried powder of Bauhinia variegata leaves powder was prepared and functional biscuits were developed by utilizing Bauhinia variegata leaves powder and lemon juice. Thirty male anemia-induced albino rats were randomly divided into three groups G1 (standard diet), G2 (biscuits with 10 g Bauhinia variegata leaves powder) and G3 (biscuits with 10 g Bauhinia variegata leaves powder and 10 mL lemon juice). Feed intake, water intake, total body weight gain and hemoglobin levels of rats were determined after an interval of 15 day for study period of two months. The results obtained was statistically analyzed. Results: The results showed that functional biscuits prepared by using Bauhinia variegata leaves powder (high in iron) and lemon juice (rich in Vitamin C) significantly improved the feed intake, water intake, total body weight gain and hemoglobin levels of rats during 60 days study period. Conclusions: Conclusively, Bauhinia variegata leaves powder and lemon juice in combination are effective against anemia.
Iron deficiency anemia is the major public health problem all over the world especially in children under 5 and pregnant females. Objective: To develop and explore the nutritional and sensory quality of iron and Vitamin C enriched biscuits by using leave powder of Bauhinia variegata and lemon juice for the study period of two months. Methods: Experimental research was performed to determine the levels of macronutrients, micronutrients and overall acceptability of Bauhinia variegata leaves powder biscuits. For this purpose, Bauhinia variegata leaves were collected, washed with clean water, sun-dried and finely grinded to form powder. Bauhinia variegata leaves powder was analyzed for proximate analysis, iron and Vitamin C levels. Functional biscuits with treatments (T0, T1 and T2) were made by using 10 g and 10 mL of Bauhinia variegata leaves powder and lemon juice respectively. The iron-enriched biscuits were evaluated for proximate composition, iron, Vitamin C contents and sensory traits such as color, flavor, taste, texture and overall acceptability. One-way Anova was applied on the obtained results. Results: The consequences found that Bauhinia variegata leaves powder was rich in protein and iron contents. Incorporation of Bauhinia variegata leaves powder and lemon juice in the biscuits significantly increased the nutritional composition of biscuits. The results related to sensory parameters proved that Bauhinia variegata leaves powder biscuits had high sensory acceptability as compared to control. Conclusions: It is concluded that by adding dried leaves powder of Bauhinia variegata and juice of lemon improved the nutritive value and consumer acceptability of the functional biscuits.
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