DEVELOPMENT OF INDIGENOUS FIBER RICH BREAKFAST RECIPES FOR CARDIOVASCULAR PATIENTS
No Thumbnail Available
Date
2012
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Abstract
To combat lifestyle diseases a balanced diet and healthy regime including exercise is the need of the
hour. An interview schedule was formulated to elicit information on socio economic status and
dietary pattern of the cardio vascular patient^ ' Three different combinations of fibre rich mix were
formulated, combination Cl consisting of v/hole wheat flour, defatted soy Hour, green gram dal and
lotus stem, combination C2 consisting c l'wheat flour, defatted soy flour, horse gram, and agathi
leaves, combinationCl consisting of v.hc'e wheat Hour, defatred soy, black, gram and curry leaves.
These mixes were incorporated into 10 breaki'a,! reep.-s at proportions of 20 percent, 25 percent and
30 percent along with other ingredients. Tlte recipes were standardized and the best recipes were
chosen for nutrient analysis. The cost eiTectiveness of the formulated mix was calculated. Nutrition
education was imparted to selected 30 cardiovascular patients using a booklet The findings of the
study indicated that majority of cardiovascular patients were male and non vegetarians In regard to
consumption of fibre rich food 64 percent and 57 percent of the subjects consume vegetables and
fruits daily. Forty three per cent of them have the habit of skipping meals and 18 of them skip their
breakfast weekly twice. It was revealed that idly (97 percent) was the most frequently consumed
breakfast food by the selected subjects. Among the 10 recipes and its 90 variations tried out. five
recipes which obtained top score were pancake (ClVI). Broken wheat upma (C2V1), kolukattai
(Cl VI). Dosa (C3V3). Idiyappam (C2V2). And they are rich fr; fibre and low in fat and calorie. The
formulated mix had a shelf life of 90 days and was cost effective at household level. Nutrition
education imparted was effective and helped them in continued preparation of the mixes and recipes.
A blend of commonly used hypolipedemic foods in dilTerent combinations and variations
incorporated into breakfast recipes were acceptable.