Development and Proximate Evaluation of Spirulina Enriched Food for Elderly Population
Farhat Jahan, Jai Prakash, Sunita Mishra
Asian Journal of Advances in Agricultural Research · pp. 32–39 · Published 21 Aug 2021
10.9734/ajaar/2021/v16i230171Abstract
Spirulina is a multicellular cyanobacterium that has achieved a considerable popularity in the health sectors due to high protein content, antioxidant and macro and micro nutrients. The consumption of food containing spirulina can forget the complications/diseases related with protein and iron deficiencies especially elderly population. This regard, a study to require to development of spirulina enriched food for elderly population. In the present study, spirulina enriched food bar (SEFB) was developed. SEFB accept overall acceptability by panelist such as color and appearance, aroma/odour, flavor and taste, body and texture. SEFB showed good amount of protein (11.86%), and iron (30.24%) as compared to control. Afterward, the developed SEFB exhibited good amount of antioxidants content (42.86%) and moisture conent (12.86%), respectively. SEFB can be most attractive and nutritious food for elderly people due to rich source of protein and iron. This novel food can solve diseases/problems related with protein and iron deficiency.
Cited by 1
Savita Yadav, Sunita Mishra · Acta Scientifci Nutritional Health · 2022
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