FORMULATION, PREPARATION AND NUTRITIONAL EVALUATION OF SUPPLEMENTARY PRODUCT FOR HOSPITALIZED CARDIOVASCULAR DISEASE PATIENTS

Abstract

The objective of this study was to formulate, prepare and evaluate the nutritional content of supplementary product with wholesome nutritional approach and ease of administration for cardiovascular disease patients to overcome mortality and morbidity. Few food ingredients from the basic food groups were selected. For this purpose three formulae were developed based on daily energy and nutrients requirement of heart patients. According to the formulae, three products A, B and C were prepared using cereals (wheat and maize), legumes (soybean and Bengal gram), fruits and vegetables (apple, banana and cauliflower), spices (cinnamon and fenugreek), honey, sugar, soybean oil and nuts (walnut). The product A, B and C was formulated with the variation of fenugreek and honey. Product A, B and C has same ingredient in which product A was formulated with 28g fenugreek and 30g honey, product B with 10g fenugreek and 50g honey and product C with 56.7g fenugreek and 0% honey. The best prepared products among three was analyzed on the basis of sensory evaluation and then analyzed for proximate composition, minerals, microbiological quality, and cost. On the basis of sensory evaluation, the product B was found to be the best among the three products. The protein, fat, carbohydrate, crude fiber, Vitamin C, sodium, potassium and calcium content of the product B were found as 14.63 gm, 9.077 gm, 60.73 gm, 3.11 gm, 26 mg, 139.53 mg, 800 mg and 279.06 mg per 100 g dry matter respectively. The diet can supply 384.68 Kcal per 100g on dry basis. The moisture content and ash content of the product was found to be 8.9% and 2.32% respectively. The energy contributed by the protein, fat and carbohydrate were found to be 15.21%, 21.34% and 63.52% on the basis of 2000 Kcal respectively. The cost of the diet was calculated Rs 15 per 100g based on the current market price. The TPC and yeast and mold count in the product were 1565 cfu/g and 46 cfu/g respectively. The product was found to be microbiologically safe. This diet can be used by the heart patients and is beneficial to malnourished children and post-operative patients as well.