aloe vera chemical composition benefits of aloe vera stevia

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Value Added Foods For Nutritional And Health
Benefits

• Dr. (Mrs.) Anita Kochhar
• Professor
• Deptt. of food and nutrition
• College of Home Science
• Punjab Agricultural University
• Ludhiana

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Present Scenario of Health of Indians

• There has been a striking change in life style
  and dietary habits of Indians. The population
  continues to rise as does rural to urban
  migration and poverty to middle class transition.
• Technology manifestation have been making roads
  into all corners of our country and into homes of
  the all classes of Indians.
• Technology have brought labor saving devices at
  affordable cost which has led to steep reduction
  of expenditure of energy in carrying out daily
  tasks. And increasingly daily sedentary
  population is beginning to see the emergence of
  the so-called life style diseases-obesity,
  hypertension, diabetes mellitus and
  cardiovascular diseases.
• However, maternal and infant mortality rate
  remain high and well above to millennium
  Development Goals and Anaemia in all sections of
  population is at high level. Nearly one third of
  infants are low birth weight and at risk of
  stunting.

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• To overcome the problems of undernutrition and
  overnutrition
• There is need to develop value added products
  from cereals and pulses.
• Development and nutritional evaluation of
  beta-carotene and iron rich products from
  unconventional vegetables.
• Development of fiber rich products.
• Development and nutritional evaluation of value
  added products using medicinal plants and to test
  their efficacy against blood sugar and
  cholesterol level in animals and human beings.
• Nutritional evaluation of underutilised foods of
  India and incorpoartion in traditional diet to
  improve their nutritional quality.
• Nutritional evaluation of new crop verities and
  preparation of value added products.

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Pearl millet

• In India, Pearl millet is the fourth most
  important staple food crop after rice, wheat, and
  sorghum .
• India is the largest producer of pearl millet
  both in terms of area
• (9.1 million hectare ) and production ( 7.3
  metric tones) with an average productivity of 780
  kg / hectare .
• The grain of pearl millet is particularly rich in
  iron and zinc and has high levels of fat and
  considered to have one of the best protein
  quality or amino acid score as compared to other
  cereals.
• Inspite of greater availability, low cost and
  comparatively good nutritional value, use of
  pearl millet in human consumption is very low and
  the major constraints which interfere in its
  utilization is the presence of antinutirtional
  factors in the form of phytic acid and
  polyphenols.

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Sorghum (Jowar)

• India is the 2nd largest producer of sorghum .
• It is the 3rd most important cereal of India
  after rice and wheat. it provides staple foods to
  millions.
• Jowar is nutritionally superior to rice and
  comparable in many aspects with wheat. it
  provides cheap staple food and is comparatively
  more nutritious in terms of proteins,
  carbohydrates, minerals etc., to millions of
  people.
• Sorghum and millets in general are rich sources
  of B-complex vitamins.

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Malting of Sorghum and pearl millet

• sorghum and
  pearl millet (separately)
• 
  Cleaning
• 
  Soaking for 12 h
• 
  Germination for 16 h
• Removal of
  vegetative portion
• 
  Roasting
• 
  Grinding and Sieving
• Storing in
  air tight container

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PROCESSING OF RAW MATERIAL
Pearl millet
Malted pearl millet
Pearl millet powder
Roasted pearl millet
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Nutrient composition of sorghum, millet and other
cereals(per 100 g edible portion 12 percent
moisture)
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OATS

• Use of oat flour as food supplements should be
  encouraged as its helps to improve the lipid
  profile and could be easily included in our daily
  diet in the form of chappatis it provide soluble
  fiber beta-glucan , antioxidants, phytochemicals,
  essential fatty acids. Gamma linolenic acids
  which are otherwise or negligible in our daily
  diet.
• It is recommended that Oat flour should be
  supplemented with the wheat flour in the ratio
  of 13.

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Flaxseed

• Whole Flaxseed contains 28 dietary fibre (7
  10 soluble fibre, 11 - 18 insoluble fibre).
  Soluble fiber binds bile acids cholesterol and
  help in their elimination from the body. while
  the insoluble fiber found in flaxseed helps to
  slow the release of sugar into the bloodstream
  following a meal, preventing rise in blood
  glucose levels.

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• Flaxseed is rich source of Magnesium which is
  used in the production of prostaglandin E1 which
  is a powerful vasodilator. Vasodilator causes the
  blood vessels to relax and widen, allowing for
  easier blood flow and results in a lower blood
  pressure.
• Flaxseed is one of the few dietary sources
  providing 51 ratio of ?-6 (linoleic acid) ?-3
  (alpha linolenic acid) which is considered as the
  best ratio in the diet.  Omega 3 fatty acids
  reduce inflammation. Flaxseeds contain 41 fat,
  of which 73 are polyunsaturated fatty acids
  (PUFA), 18 are monounsaturated fatty acids
  (MUFA) and 9 are saturated fatty acids (SFA)
  making it a low saturated fat food.
• 20g flaxseed powder is effective in lowering
  blood glucose,lipid profile and blood pressure.

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Flaxseed Processing
Procurement
Cleaning
Washing
Sun Drying
Roasting For 5 Minutes
Grinding
Packing of powder in zip lock bags
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Soyabean
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• Role of soy bean in diabetes
• The protein and fiber in soybeans can prevent
  high blood sugar levels and help in keeping blood
  sugar levels under control.
• Role of soy bean in heart disease
• Soy is cholesterol-free
• The soy proteins reduce the cholesterol level
• Most of the fats in soy products are
  poly-unsaturated
• Soy isoflavones prevent atherosclerosis
• Soy contains soluble fibers which reduces the
  amount of cholesterol circulating in the blood.
• Role of soy bean in blood pressure
• Soy protein supplements could help prevent high
  blood pressure in people at risk, and lower it in
  those with early stage hypertension
• Consumptiom of 25 gm of soya protein per day may
  lower the risk of heart disease and protecting
  many cancers.
•  

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Whey Water

• Whey is a nutritious by-product from cheese,
  chhana and paneer containing valuable nutrients
  like lactose, proteins, minerals and vitamins
  etc.,which have indispensable value as human
  food.
• In India, it is estimated that about 100 million
  kg of whey is annually derived as a by product
  which may cause substantial loss of about 70,000
  tones of nutritious whey solids ( Parekh,2006).
• The branched-chain amino acids (BCAAs) present in
  whey stimulate muscle protein synthesis.
• The proteins of whey belong to protein of highest
  biological value because of their amino
  acid composition. Biological active peptide
  sequences which become effective during
  digestion are of importance for secretion of
  entero- hormones as well as for immune enhancing
  effects.( Barth CA and Behnke U, 1997)

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• The conversion of whey into beverages through
  fermentation or without fermentation is one of
  the most attractive avenues for the utilization
  of whey for human consumption.

Nutrient composition of whey water
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Cauliflower leaf powder

• In India, the consumption of green leafy
  vegetables is very low and is much below the RDA.
  Therefore, majority of Indians don't meet
  sufficient vitamins and minerals present in leafy
  vegetables.
• At the time of harvest cauliflower produces 60
  leaf part and 40 edible curd.
• The present practice is to send the cauliflower
  to the market along with the leaves as a result
  the leaves end up as garbage, which could
  otherwise be utilized as a value added product.
• Cauliflower leaves which are generally thrown
  away as waste are rich source of Iron , protein
  and beta- carotene and contribute these nutrients
  to the diet.
• These are cheap and best source of vitamins and
  minerals and can be well incorporated in its
  powder form in the beverages.

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Nutrient composition of dry cauliflower leaf
powder
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PROCESSING OF RAW MATERIAL
Cauliflower leaves
Dried Cauliflower leaves
Cauliflower leaf powder
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Broccoli

• Broccoli is classified in the Italica cultivar
  group of the species Brassica oleracea. The
  scientific name of broccoli is Brassica oleracea
  L. var italica Plank.
• Broccoli is known as the Crown Jewel of
  Nutrition since it posses all the nutrients
  namely vitamins, minerals, secondary metabolites
  and fiber proclaiming its exceptional health
  benefits.
• Leaf and stem parts of broccoli exhibit certain
  levels of antioxidant properties. Therefore, a
  proper stem or leaf processing or treatment to
  develop a new type of product could enhance the
  utilization of broccoli.

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Role of Broccoli in Diabetes

• Glucose oxidation is believed to be the main
  source of free radicals. Hyperglycemia is also
  found to promote lipid peroxidation of low
  density lipoprotein (LDL) by a superoxide-dependen
  t pathway resulting in the generation of free
  radicals.
• Active component Isothiocynate(Sulphoraphane)
• Minerals K, Ca, Mg, Cl, P and S and trace
  elements such as Fe, Zn, Cu, Mn, and Se.
• Antioxidants flavanoids, phenolics and Vitamin C

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Sulphoraphane

• Significant reduction of molecules in the body
  called Reactive Oxygen Species (ROS).
  Hyperglycaemia can cause levels of ROS to
  increase three-fold and such high levels can
  damage human cells. The results of the study
  showed that Sulforaphane reversed this increase
  in ROS by 73 per cent.
• Activated a protein in the body called nrf2,
  which protects cells and tissues from oxidative
  stress by activating protective antioxidant and
  detoxifying enzymes. The study showed the
  presence of Sulforaphane in human microvascular
  cells doubled the activation of nrf2.
• It may help counter processes linked to the
  development of vascular disease in diabetes.
• It produces enzymes that protect blood vessels by
  reducing tissue damaging substances triggered by
  high blood sugar levels.

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MINERALS AND VITAMINS

• Chromium a micronutrient exhibiting lot of health
  benefits is present in broccoli to the level of
  12mcg/100gm .
• Presence of mineral micronutrients such as zinc,
  chromium and selenium, in broccoli is lucrative
  to be a potential antidiabetic and antiobese
  functional food apart from its chemoprotective
  and cardioprotective role.

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• Broccoli is a significant source of flavonoids
  and phenolics such as caffeic and sinapic acids.
  A large number of hydroxycinnamic acid esters of
  kaempferol and quercetin glucosides has been
  characterized .
• The antioxidant activity of phenolic compounds is
  due to their ability to scavenge free radicals,
  donate hydrogen atoms or electron, or chelate
  metal cations .
• The structure of phenolic compounds is a key
  determinant of their radical scavenging and metal
  chelating activity, and this is referred to as
  structureactivity relationships (SAR).
• In the case of phenolic acids, the antioxidant
  activity depends on the numbers and positions of
  the hydroxyl groups in relation to the carboxyl
  functional groupized in broccoli inflorescence.

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• Vitamin C is abundant in broccoli and is used as
  a biomarker to identify the nutritional quality
  of organic, conventional, and seasonally grown
  broccoli.
• Cruciferae seeds and ready-to-eat sprouts are a
  good source of Vitamin K, B1 and B2.
• Vitamin K (phylloquinone) is a fat-soluble
  vitamin that functions as a coenzyme and is
  involved in blood clotting and bone metabolism,
  and broccoli contain gt100 mcg phylloquinone/100 g
  vegetable, either raw or cooked.
• Apart from these vitamins, broccoli also contains
  good quantities of antioxidant vitamins namely
  tocopherols and ascorbic acid and carotenoids
  (luetin and zeaxanthin)

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Jaggery (10g)
Banana (20g)
Cauliflower leaf powder (2.5g)
Malted pearl millet (5g)
Whey water (63ml)
Functional beverage

• Supplementation f 200 ml of developed functional
  beverage by using 5gm of cauliflower leaf powder
  ,10 gm pearl millet, 20 gm jaggery, 40 gm banana
  ,126 ml of whey, significantly increased blood
  glucose level , serum retinol level and
  haemetological profile of the adolescent girls.
• It also help to prevent fluid loss and reduce the
  fatigue level which in turn bring about full
  sport potential.

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• Significant (plt0.01) increase was observed in
  heamoglobin (9.42), mean corpuscular volume
  (2.08 ), packed cell volume (3.35 ), mean
  corpuscular haemoglobin concentration (1.73),
  blood glucose level (12.7 ) and serum retinol
  level (5.46 ) of the subjects.
• The consumption of underutilized food such as
  whey water, pearl millet, cauliflower leaf powder
  by the adolescent girls should be encouraged to
  improve their nutritional status.

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Medicinal Plants

• Use of medicinal plants like aloe vera, bael and
  stevia, by the diabetics should be encouraged as
  they help to manage the blood glucose level and
  lipid profile of the diabetics.

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Aloe vera

• Each leaf is composed of three layers
• An inner clear gel that contains 99 water and
  rest is
• made of glucomannans, amino acids, lipids,
  Phytosterols
• vitamins.
• The middle layer of latex which is the bitter
  yellow sap and
• contains anthraquinones and glycosides.
• The outer thick layer called as rind which has
  protective
• function.

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CHEMICAL COMPOSITION
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BENEFITS OF ALOE VERA
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• Supplementation of 100mg and 200mg of Aloe vera
  L. gel powder along with nutrition counselling
  significantly reduced blood glucose levels and
  blood pressure along with an improvement in lipid
  profile of the non - insulin dependent diabetics.
• It is Non- toxic, safe ,cost effective, easy to
  consume in capsule form

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Stevia
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• Stevia helps in reduction of blood glucose levels
  
• Stimulates insulin secretion via a direct action
  on pancreatic ß-cells.
• Decreases glucagon levels.
• Decreases insulin resistance and increases
  insulin utilization.
• Has gluconeogenesis slowing down action.
• Acts to increase skeletal muscle glucose
  transport system to increase glucose disposal.

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• Sugar provides 4 Kcal per gram. Consumption of
  sugar adds extra calories to our diet. These
  extra calories lead to weight gain and obesity.
• Since stevia is a ZERO CALORIE sweetener. Its
  consumption would help to reduce calorie intake
  and thus contribute to weight loss.
• Stevia upto 75 mg can be used in place of sugar
  for commonly used sweet preperation.

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Bael

• Bael leaf, pulp and seed can be used by the
  diabetics to improve their nutritional status.
• Various products can be made by using bael pulp.
• Farmers should be motivated to grow bael as it
  is non-toxic , cost-effective and safe for
  diabetics.

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CONSTITUENTS OF BAEL AND THEIR MEDICINAL
PROPERTIES
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Processing of Bael




Bael fruit pulp
Bael seed
Fresh leaves





Dried bael seed


Bael pulp powder
Dried leaves
Bael seed powder
Bael leaves powder
Dried bael pulp

Bael seed capsules
Bael leaves capsules
Bael pulp capsules
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