Download Vanisha Nambiar GB

NUTRITIONAL POTENTIAL OF DRUMSTICK
LEAVES: AN INDIAN PERSPECTIVE
Dr Vanisha Nambiar
Department of Foods and Nutrition
The Maharaja SayajiRao University of Baroda
Vadodara 390002. Gujarat. India
Dr Vanisha Nambiar Accra presentation Nov
2006
1
Food-based strategies to prevent
micronutrient malnutrition were
often overlooked in the past as
governments, researchers, the donor
community and health-oriented
international agencies sought
approaches that had rapid start-up
times and produced quick results.
Dr Vanisha Nambiar Accra presentation Nov
2006
2
Micronutrient deficiencies hinder
both national economic
development and the development
of individual human potential.
Because children are frequently
the victims of this deficiencies,
failure to overcome micronutrient
malnutrition in a sustainable
fashion jeopardizes a nation's
future.
Dr Vanisha Nambiar Accra presentation Nov
2006
3
Studies on diets of young children indicate that the
care givers make no specific attempts to include
GLVs in the diets of their children.
There are very few
studies that have
looked into the
acceptability of
recipes modified with
different GLVs and
assessed their
impact on very young
children, although
there is no dearth of
recipes per say.
Dr Vanisha Nambiar Accra presentation Nov
2006
4
FOOD BASED
STRATEGIES
are preventive,
cost-effective,
Sustainable
and income
generating;
Dr Vanisha Nambiar Accra presentation Nov
2006
5
Food, fortification, one of the food-based
strategies has the potential for wide
population coverage and can involve a
combination of micronutrients.
Nutrition education as a component of
food-based strategies.
Adoption of food-based strategies can
make possible redirection of funds
previously devoted to curative health care
and social welfare to other developmental
Accra presentation Nov
activities Dr Vanisha Nambiar2006
6
Food based strategies are culturally
acceptable and feasible to implement.
Foster the development of
environmentally sound food
production systems.
Promote self-reliance and
community participation
Dr Vanisha Nambiar Accra presentation Nov
2006
7
Drumstick leaves
Out of all green leafy
vegetables available,
drumstick leaves
(Moringa Oleifera)
contains 23791.91mcg
total carotene and
highest β-carotene
content 16165.33 mcg/
100gm FW and can be
a suitable protocol for
dietary
diversification/improve
ment strategy especially
to eradicate vitamin A
deficiency.
Dr Vanisha Nambiar Accra presentation Nov
2006
8
Apart from β-carotene content they
are also a good source of ascorbic
acid, calcium, phosphorus, vitamin E
and has low levels of oxalates.
They are a rich source of protective
nutrients essential for healthy vision,
bones, blood and skin.
The are also rich in various
polyphenols, which act as antioxidants
and are recommended for protecting
against CVDs.
Dr Vanisha Nambiar Accra presentation Nov
2006
9
Nutrient/non-nutrient Profile of
Drumstick Leaves (mg/100g FW)
Moistu Total
Calcium Phospho Ascor
re %
iron mg
mg
rus mg
bic
Acid
mg
Oxalic
Acid
mg
79.2
11.23
0.26
431.6
133.57
139
Dr Vanisha Nambiar Accra presentation Nov
2006
10
EMERGING PROBLEMS
Epidemiological studies
have consistently shown
that high intakes of
vitamin A/ carotenoids
present in fruits and
vegetables are associated
with reduced risk of
several chronic diseases,
including cardiovascular
disease, age-related
macular degeneration and
some cancers.
Dr Vanisha Nambiar Accra presentation Nov
2006
11
Solution ???
Total phenols 383.87 ± 19.09 mg/g
The flavonoids identified were Kaempferol, Quercetin and
3’,4’- diOMe quercetin.
The phenolic acids identified were chlorogenic acid,
melilotic acid, vanillic acid, o –coumaric acid and
p-coumaric acid.
The glycoflavone identified in drumstick leaves was
4’-OMe Vitexin.
Dr Vanisha Nambiar Accra presentation Nov
2006
12
GLVs are however, perishable and thus
alternative preservation strategies like
adding them in the dry form were assessed.
Blanched and sulphited and shade dried
drumstick leaves (DDL) retained 50% of the
beta-carotene after three months of storage
and when incorporated in three traditional
(gujarati) recipes (muthia, dal soup, dhebra)
were found to be highly acceptable.
Dr Vanisha Nambiar Accra presentation Nov
2006
13
The South Indian dals and soups made from
drumstick’s pods have a unique flovour.
Dried and roasted drumstick seeds taste like
groundnuts.
The dried leaves, root and seeds are used as
condiments
in traditional cooking. 14
Dr Vanisha Nambiar Accra presentation Nov
2006
Medicinal properties
Juice is used for treating insect bites and rheumatism.
Leaf paste has healing properties when applied to
wounds.
Seed oil is used to treat gout and flowers are used as
a tonic.
Dr Vanisha Nambiar Accra presentation Nov
15
2006
The tender drumstick leaves are
popular leafy vegetable in southern
parts of India and is added to many
dishes.
For those who appreciate it, the
drumstick’s
subtle
flavour
is
unsurpassable.
However many have not acquired a
taste for this very nutritive vegetable.
Dr Vanisha Nambiar Accra presentation Nov
2006
16
However, these leaves are grossly
underutilized ……………
Dr Vanisha Nambiar Accra presentation Nov
2006
17
Retention of beta carotene from
processed drumstick leaves
Processing method
with a bioactive
compound
% Retention
Total
Beta carotene
carotene
63.1
46.0
91.9
76.1
Pressure cooking{PC}
with Oil(5g)
with Ascorbic
acid(0.25g)
50.1
with Tomatoes(10g)
35.3
with Polyphenols
37.15
(1.4g)
Dr Vanisha Nambiar Accra presentation Nov
2006
37.5
27.3
29.0
18
Effects of oil, ascorbic acid, lycopene and
polyphenols on the TC and BC content on pressure
cooked
Fresh
Pressure
without
compounds
TC mcg/100 g
BC mcg/100g
23791.91
16165.33
cooked 15020.69
bioactive (63.1)
Pressure cooked with
Oil (5g)
21,865.74
(91.9)
7442.79
(46.0)
12,305.86
(76.1)
Pressure cooked with 11,924.16 (50.1)
ascorbic acid (0.025g)
6068.41 (37.5)
Pressure cooked with 8398
tomatoes (10gm)
(35.29)
4416.6 (27.3)
Pressure cooked with 8840.23
polyphenols (1.4g)
(37.15)
4697.18
(29.0)
Dr Vanisha Nambiar Accra presentation Nov
2006
19
Mung/Desi Chana / Kabuli Chana
Soak 30 g mung overnight and pressure cook with
5 ml oil and ¼ tsp salt.
Clean, wash and blanch 20 g drumstick leaves.
Sauté leaves with oil, jeera, mustard seeds until
cooked and then add mung and mix.
Add spices (salt, red chilly powder) and lemon
juice to it.
Can be served hot or at room temperature.
Dr Vanisha Nambiar Accra presentation Nov
2006
20
Nutritive value of Drumstick Leaves recipes per serving
Nutrients
Desi Chana or Kabuli
Chana/ 30g raw Wt
Mung/30g
raw Wt
Nutrients contributed
by Drumstick leaves
(20gm fresh)
Energy (Kcal)
155
147
18
Protein (gms)
6.5
8.6
1.3
Calcium (mg)
150.7
127.3
86
Phosphorous (mg)
108.3
112.1
27
Vitamin C (mg)
46.5
45.5
28
Iron (mg)
1.6
1.5
004
Beta-Carotene
(mcg)
3995
3966
3233
Oxalates (mg)
20.8
21.1
2.25
Phytates (mg)
56.2
53.2
8.8
Cost per serving
(Rs)
2 (desi)
1.25
1.5 (Kabuli)
Dr Vanisha Nambiar Accra presentation Nov
2006
21
One serving of recipes (30gm) could
incorporate a maximum of 20gm fresh
drumstick leaves
⇒
⇒
⇒
⇒
All the three recipes were found to be acceptable by
the panel of judges with an overall composite score
ranging from 3.06-3.53.
The drumstick leaves recipes were micronutrient rich
and could provide ~ 330 RE vitamin A.
As per the International RDI of vitamin A for adult
and pregnant women, they could meet 55-66% RDI
of vitamin A for Indian.
Thus these recipes should be promoted in the
National Feeding Programme to enhance the vitamin
A status of the populations.
Dr Vanisha Nambiar Accra presentation Nov
2006
22
Drumstick leaves in the supplementary
feeding programme of the Integrated child
development scheme of Vadodara city,
Gujarat, India – pilot trial
Dr Vanisha Nambiar Accra presentation Nov
2006
23
Feasibility
and acceptability of introducing
dehydrated drumstick leaves, (DDL)
(Moringa oleifera), into the salty recipes
provided by the supplementary food (SF)
component of the Integrated Child
Development Scheme (ICDS) along with
nutrition communication (NC).
Dr Vanisha Nambiar Accra presentation Nov
2006
24
Integrated approach was adapted which included
comprehensive training sessions for the staff of
the ICDS and Non-government organization
(NGO) involved in the SF preparations.
The present study gives an insight to the present
health system, wherein health systems research
(HSR) is used to assess effectiveness of the
training and education which are the
cornerstones of programmes for nutritional
improvement.
Dr Vanisha Nambiar Accra presentation Nov
2006
25
The present study concentrated on training the human
resources based on their functional classes which gave a very
positive result. The functional classes were:
Those concerned with planning policies at sectoral levels –
local ICDS authorities.
Those concerned with implementation and administration
(including surveillance)- interagency coordination (nongovernment organization) involved in food production and
distribution.
Those concerned with the delivery of food and nutrition
services, coordination of services at the local level and by
personnel in each community – ICDS supervisors,
anganwadis workers and helpers.
Dr Vanisha Nambiar Accra presentation Nov
2006
26
IMPACT OF NUTRITION HEALTH
EDUCATION ON THE Knowledge,
Aptitude and Perception OF MOTHERS
OF CHILDREN < 6 y
55,56
60
55
47,47
50
PERCENTAGE
45
40
35
30
25
20
15
10
5
0
PRE
POST
Mean
Dr Vanisha Nambiar Accra presentation Nov
2006
27
Nutrition education is an important measure to
encourage a desirable dietary pattern and stimulate
effective demand for appropriate food.
Studies on communicating the aspects of nutrition and
health have justified the need of an integrated
approach of NHE and intervention.
Dr Vanisha Nambiar Accra presentation Nov
2006
28
Integration of Nutrition communication along with the
introduction of unconventional DDL, into the ICDS-SF,
was feasible and can be endeavored for a longer duration in
the existing national programmes.
Dr Vanisha Nambiar Accra presentation Nov
2006
29
Dr Vanisha Nambiar Accra presentation Nov
2006
30