Legumes and leafy vegetables based multi-mix pakoras to alleviate iron and protein deficiency among school aged children

Malnutrition is a global concern affecting more than 2 billion people and iron deficiency anemia is widely prevalent among the children. Food multi-mix (FMM) concept involves a food-based approach using locally available raw materials in different proportions and converting them into culturally acceptable food products using traditional methods of preparations. For this purpose, six food multi-mix formulations along with control were prepared by blending various levels of spinach, fenugreek and multi-legumes flour. Significant variations were observed regarding moisture (7.79-8.92g/100g), crude protein (20.00-22.10g/100g), crude fat (2.58- 3.63g/100g), crude fiber (3.34-3.94g/100g), ash (4.47-6.83g/100g), sodium (38.28-114.01mg/100g), potassium (1090.3-1415.65mg/100g), calcium (135.41-641.81mg/100g), iron (7.89-9.32mg/100g) and zinc (5.54-6.99mg/100g) among different FMM formulations. Results regarding sensory evaluation showed that highest score for appearance, breakability, chewiness, flavor and overall acceptability were obtained by T 3 and T 4 . Based on product acceptability, these best formulations i.e. T 3 and T 4 along with control were selected for further efficacy studies in school aged children, containing 8.93 mg/100g iron. Increased in serum Hb (5-10%), ferritin (4-9%), transferrin (10-20%), albumin (3-7%), globulin (3-9%) and A/G ratio (8-15%) were observed. It is suggested that consumption of pakoras made from 100g of FMM may fulfill approximately 40-50% daily protein requirements and 40-50% daily value (DV) of iron. Purpose of this paper to provide significance of food multi-mix approach for alleviation of iron and protein deficiency among school aged children. Hence, food products prepared from legumes supplemented with dehydrated green leafy vegetables can be used in school nutrition programs to decrease the severity of various nutritional problems.