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Technologies & Methodologies Developed/ Tested/ Refined under
AICRP on Home Science
(FOOD & NUTRITION)
1. DEVELOPMENT OF IRON RICH PRODUCT UTILIZING GLV(2007-2012):
Iron rich Toffee
1. Title/ Name of the Development of Iron rich product utilizing
Technology GLV(2007-2012): Iron rich Toffee
2. Brief background Iron rich toffee was developed utilizing low cost
locally available, rich in iron content green leafy
vegetables which provide 6.4 mg of iron per serving (
20 g).
3. Technology Description Development of Iron rich product utilizing GLV
(Technical) Rajkeera leaves powder (Amaranthus paniculatus) was
added in the amla jam. Ginger juice and lime juice was
added. The content was cooked till required toffee
consistency.
4. How it is women friendly Products are developed utilizing low cost , locally
available and nutritious food stuffs by easy method of
preparation with longer shelf life. Developed recipes
can be prepared at household level thus may be
helpful for empowering the women through income
generation.
5. Performance 1. Developed technologies are helpful in preventing
and combating anaemia
2. It is useful for distribution to beneficiaries by
various extension functionaries i.e ICDS,KVK ,NGOS
SHG for preventing malnutrition and anaemia.
The developed recipes will be useful in improving the
health and economic status through income
generation.
6. Local of Dissemination/ Operational villages, self help groups ,Rural women,
Application KVKs
7. Outcome/ Impact/ Benefits Popularization of the developed recipes among the
community will be useful in combating anaemia
subsequently improving the health status .
8. Limitations if any ---
9. Good quality photographs in Photos enclosed
JPEG format
10. Source (Author/ Dr. T. N. Khan
Organization) Dept. of Foods & Nutrition
College of Home Science
VNMKV, Parbhani 431 402 (MS)
Email- k_naheed@rediffmail.com
11. Developed/ Tested/ Refined Developed and tested
1. GLV toffee
12. Year & Purpose 2007-2012
For the improvement of health status
13. Cost (initial investment and Rs. 110 / kg
operating cost in Rs./h and
Rs/Unit output)
14. Patent/ commercialization Nil
details
15. Whether further study/
modification is required or
not
2. DEVELOPMENT OF VITAMIN A AND IRON RICH FOODS
1. Title/ Name of the Development of Vitamin A and Iron rich foods
Technology (1997-2002)
a. Sesamum chikki,
b. Palak paratha,
c. Rice flakes chiwada
2. Brief background The products were developed to combat
micronutrient Iron. Deficiency anaemia and Vitamin A.
3. Technology Description Development of Vitamin A and Iron rich foods
(Technical) a. Sesamum chikki : Sesamum chikki with jaggary was
prepared which can be stored for long period due
to less moisture content.
b. Palak paratha : Palak was mixed with jowar, Bengal
gram flour & rice flakes and paratha was prepared
by roasting.
c. Rice flakes chiwada: Prepared Rice flakes chiwda
by adding seasamum, curry leaves and Niger seed
powder by shallow frying method.
4. How it is women friendly Products are developed utilizing low cost, locally
available and nutritious food stuffs by easy method of
preparation with longer shelf life. Developed recipes
can be prepared at household level thus may be
helpful for empowering the women through income
generation.
5. Performance Developed technologies are helpful in preventing and
combating anaemia. It is useful for distribution to
beneficiaries by various extension functionaries i.e
ICDS, KVK, NGOS SHG for preventing malnutrition and
anaemia.
The developed recipes will be useful in improving the
health and economic status through income
generation.
6. Local of Dissemination/ Operational villages, self help groups ,Rural women,
Application KVKs
7. Outcome/ Impact/ Benefits Popularization of the developed recipes among the
community will be useful in combating anaemia
subsequently improving the health status .
8. Limitations if any ---
9. Good quality photographs in Photos enclosed
JPEG format
10. Source (Author/ Dr. T. N. Khan
Organization) Dept. of Foods & Nutrition
College of Home Science
VNMKV, Parbhani 431 402 (MS)
Email- k_naheed@rediffmail.com
11. Developed/ Tested/ Refined Developed and tested
2. Sesamum chikki
3. Rice flakes chiwada
12. Year & Purpose 1997-2002
For the improvement of health status
13. Cost (initial investment and Rs. 80 to 100 / kg
operating cost in Rs./h and
Rs/Unit output)
14. Patent/ commercialization Nil
details
15. Whether further study/
modification is required or
not
3. DEVELOPMENT OF IRON RICH PRODUCTS TO COMBAT MICRONUTRIENT
DEFICIENCY
1. Title/ Name of the Development of Iron rich products to combat
Technology micronutrient deficiency (2012-2017)
1. Nutrigrans
2. Crunchy ball
3. Pearl pop
4. Nutri ribbon
5. Kranky noodles
2. Brief background Developed foods are low cost, highly nutritious and
acceptable, rich in iron and useful as a supplementary
food for anaemic girls.
3. Technology Description Development of Iron rich products
(Technical) 1. Nutrigrans : Prepare jaggary syrup. Add garden
cress seed, rajkeera seed, roasted Bengal gram
powder, skimmed milk powder and coco powder.
Cook till require consistency.
2. Crunchy ball : Prepare sugar syrup, add sesamum,
garden cress seed, rajkeera seed powder, skimmed
milk powder and mango powder. Cook till
required consistency. Make ball and insert a stick
when it is hot
3. Pearl pop: Pop the bajra in the hot sand. Season
the puffed bengal gram dhal, cumin seed, turmeric
and curry leaves. Add popped bajra, rajkeera
leaves powder, mango powder and salt. Mix it well.
4. Nutri ribbon : Weigh the Bengal gram dhal, black
gram dhal, soyabean, rice, roasted Bengal gram
dhal, rice flakes flours and rajkeera leaves powder
of required quantity. Make a fine dough .Put the
dough in a mould, make the Ribbon. Deep fry in oil.
5. Kranky noodles : Roast the ingredients. Prepare the
flour of soyabean, green gram dhal, rajkeera seed,
rice flakes and add cumin and omum powder. Keep
the flour tied in muslin cloth in a pressure
cooker. After pressure cooking, feed in extrusion,
extruded noodles further processed to deep frying.
4. How it is women friendly Products are developed utilizing low cost, locally
available and nutritious food stuffs by easy method of
preparation with longer shelf life. Developed recipes
can be prepared at household level thus may be
helpful for empowering the women through income
generation.
5. Performance 1. Developed technologies are helpful in preventing
and combating anaemia
2. It is useful for distribution to beneficiaries by
various extension functionaries i.e ICDS, KVK,
NGOS SHG for preventing malnutrition and
anaemia.
The developed recipes will be useful in improving the
health and economic status through income
generation.
6. Local of Dissemination/ Operational villages, self help groups ,Rural women,
Application KVKs
7. Outcome/ Impact/ Benefits Popularization of the developed recipes among the
community will be useful in combating anaemia
subsequently improving the health status.
8. Limitations if any ---
9. Good quality photographs in
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