FORTIFICATION OF MICONUTRIENT WITH STEVIA LEAF IN WHEAT BASED FOOD PRODUCT

Swati Sachan*, Praveen Katiyar**, Vivek Singh Sachan***, Warshi Singh****
*Guest Assistant Professor, University Institute of Health Sciences, CSJM University, Kanpur
**Co-ordinator & Assistant Professor, University Institute of Health Sciences, CSJM University, Kanpur
***Assistant Professor, Institute of Business Management. CSJM University, Kanpur
****Assistant Professor, Institute of Business Management, CSJM University, Karipur
Email-swatisachan24@rediffmail.com

ABSTRACT

In this study, the wheat refined flour bun prepared by standardized method and fortified by two way natural source (stevia leaf powder) and synthetic source (edible folic acid powder). The result were analyzed for physical or sensor characteristic by 9 point hedonic scale and nutritional characteristic by standardized method. In the highest folic acid content found in synthetic bun. Moisture content in synthetic bun was also found higher than control and stevia bun sample.

Keywords : Stevia leaf, fortification, Micronutrients, hedonic scale.

INTRODUCTION
Human beings need vitamins and minerals known as “micronutrients”, because our bodies need them only in minute quantities for growth, brain development and immunity against diseases. Micronutrient deficiencies are often called “hidden hunger” because they do not manifested themselves in immediate physical signs; instead they result in a host of insidious consequences; such as infant and child mortality, birth defects, attenuated child growth and development, productivity and detrimental health problem that can directly affect intellectual, potential and indirectly impact productivity and national development, particularly devastating problems in developing countries. The major micronutrient deficiencies, based on prevalence and severity of consequences involve vitamin A, thiamine, folic acid, vitamin C, iron, iodine and zinc. Food fortification is one important tool for improving nutritional states in developing countries. Fortification is the addition of small quantities of vitamins and minerals to foods, which regularly consumed by large parts of the population. In Africa, some thirty six countries are routinely fortifying salt with iodine, and several of these, including Benin, Cameroon, Mali, Nigeria and Zimbabwe have achieved high rates of salt iodization. Over 70% of all new born babies are now protected from brain damage due to iodine deficiency. The natural fortification of micronutrient (Folic acid) in wheat flour by stevia leaf for preparing flour product like (Fortified bread, bun, biscuits and chapattis etc. is the great way to improving the nutritional quality of products.

MATERIAL AND METHODS
The present investigation entitled “Fortification of micronutrients (Folic acid) with stevia leaf in wheat based product” was formulated to examine the physical and nutritional characteristics of the developed products, which fortified with different source characteristics analyzed and cost of the developed products was also analyzed physical qualities was analyzed by 9 point hedonic scale by 10 trained panel members, moisture content was estimated according to standard method and folic acid content estimated by chemicals.

RESULT AND DISCUSSION
The result on various aspects are described one by one in following section
Table :1 Nutritional Composition of stevia leaf/I 00 gm. (dry wt. basis)