Nutritional Improvement of a Traditional Weaning Food Mix (Sattu)

doi:10.1177/156482659001200401

Paper

Nutritional Improvement of a Traditional Weaning Food Mix (Sattu)

Published Dec 1, 1990 · R. Devi, M. Boralkar, V. R. Hamdapurkar

Food and Nutrition Bulletin

Q1 SJR score

6

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0

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Semantic Scholar

Abstract

This article describes an attempt to improve the nutritional quality of sattu a traditional weaning food in the rural areas of Maharashtra India. Noting that commercially prepared weaning foods are too costly for the population in greatest need of such products a team from the Department of Food and Nutrition at Marathwada Agricultural University carried out the research. Sattu is a mixture of bengal gram wheat and jaggery--crude brown sugar. To prepare the food mix the wheat and bengal gram are roasted and powdered separately then mixed and stored. To convert it into a porridge the food mix is added to a solution of warm water and the dissolved jaggery. The team prepared 4 modified varieties of sattu. In addition to the original mix these varieties also contained either green gram ground nuts soybeans or a combination of these ingredients. Not only are they good sources of protein and calories these 3 ingredients are available locally and are inexpensive. The team used an organoleptic evaluation in order to test the acceptability of the 4 varieties of sattu. The evaluation examined the color flavor texture taste and appearance of the foods. The team also tested the nutritional values of the 4 varieties with regard to protein calories calcium and iron. All 4 varieties were found to be nutritionally superior to the traditional sattu and 1 of the modified food mixes also scored higher than the traditional food with respect to acceptability. 2 servings of the modified food mixtures would provide 1/3 of a childs daily nutritional requirements. Furthermore the mixtures are inexpensive and within the reach of low income populations.

Study Snapshot

Key takeawaySattu, a traditional weaning food in rural India, can be improved by adding green gram, ground nuts, or soybeans, providing more protein and calories while maintaining its affordability for low-income populations.

PopulationOlder adults (50-71 years)

Sample size24

MethodsObservational

OutcomesBody Mass Index projections

ResultsSocial networks mitigate obesity in older groups.

Paper

Nutritional Improvement of a Traditional Weaning Food Mix (Sattu)

References

Citations

Effect of Supplemtation of Sorghum Flour With Defatted Groundnut Flour on the Nutritive Value and Acceptability

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Traditional and ayurvedic foods of Indian origin

Traditional Indian and ayurvedic health foods can benefit global health conscious citizens due to their unique dietary guidelines and seasonal considerations.

Weaning Foods: A Review of the Indian Experience

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Effect of fermentation and/or cooking on protein fractions and sensory characteristics of sorghum supplemented with groundnut flour.

Sorghum supplemented with groundnut flour significantly increases protein content and albumin plus globulin fraction during fermentation, but sensory evaluation shows no difference between supplemented and control samples.

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