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Food Science and Human Wellness 2015, 4(1): 28-34 https://doi.org/10.1016/j.fshw.2015.03.001
Research Article | Open Access | Issue | Published: 28 March 2015

Nutritional status and effect of seaweed chocolate on anemic adolescent girls

Show Author's Information A. Thahira Banua( ),  S. Uma Mageswarib
Dept of Home Science, Gandhigram Rural University, Gandhigram, India
Dept of Food Service Management and Dietetics, Avinashilingam University, Coimbatore, India

Peer review under responsibility of Beijing Academy of Food Sciences.

Keywords:
Bioavailability, Adolescent, Iron deficiency, Anemia, Green seaweed
Cite this article:
Thahira Banu A, Uma Mageswari S. Nutritional status and effect of seaweed chocolate on anemic adolescent girls. Food Science and Human Wellness, 2015, 4(1): 28-34. https://doi.org/10.1016/j.fshw.2015.03.001
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Abstract Full text About this article

The study was carried out to study the nutritional status, develop a product incorporating seaweed and assess its impact on anemic adolescent girls. Five hundred adolescent girls in the age group of 15–18 years were selected from a women's college at Kilakarai, Tamil Nadu, India as the target group to find the prevalence of anemia. Among the 500 subjects 100 with a hemoglobin level of 7–9g/dL (moderate anemia) were selected by purposive sampling technique for supplementation. Seaweed incorporated chocolate was formulated, standardized, tested for consumer acceptability and in vitro iron bioavailability and supplemented to the selected subjects. The result of the study indicates that seaweed chocolate developed obtained the highest score for overall acceptability, 56mg of iron/100g and 11.80mg of bioavailable iron. The results were found to be promising as there was a significant increase in hemoglobin, TIBC, MCH, MCV, serum iron and serum ferritin levels in the selected subjects. Seaweeds are a less consumed natural resource but abundantly available in the coastal areas of India as they are rich source of nutrients and can be used as an effective therapeutic and nutrient adjunct.


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About this article

Nutritional status and effect of seaweed chocolate on anemic adolescent girls

Show Author's information A. Thahira Banua( ), S. Uma Mageswarib
Dept of Home Science, Gandhigram Rural University, Gandhigram, India
Dept of Food Service Management and Dietetics, Avinashilingam University, Coimbatore, India

Peer review under responsibility of Beijing Academy of Food Sciences.

Abstract

The study was carried out to study the nutritional status, develop a product incorporating seaweed and assess its impact on anemic adolescent girls. Five hundred adolescent girls in the age group of 15–18 years were selected from a women's college at Kilakarai, Tamil Nadu, India as the target group to find the prevalence of anemia. Among the 500 subjects 100 with a hemoglobin level of 7–9g/dL (moderate anemia) were selected by purposive sampling technique for supplementation. Seaweed incorporated chocolate was formulated, standardized, tested for consumer acceptability and in vitro iron bioavailability and supplemented to the selected subjects. The result of the study indicates that seaweed chocolate developed obtained the highest score for overall acceptability, 56mg of iron/100g and 11.80mg of bioavailable iron. The results were found to be promising as there was a significant increase in hemoglobin, TIBC, MCH, MCV, serum iron and serum ferritin levels in the selected subjects. Seaweeds are a less consumed natural resource but abundantly available in the coastal areas of India as they are rich source of nutrients and can be used as an effective therapeutic and nutrient adjunct.

Keywords: Bioavailability, Adolescent, Iron deficiency, Anemia, Green seaweed

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Publication history
Copyright
Acknowledgements

Publication history

Received: 07 September 2014
Revised: 05 December 2014
Accepted: 17 March 2015
Published: 28 March 2015
Issue date: March 2015

Copyright

© 2015 Beijing Academy of Food Sciences.

Acknowledgements

Acknowledgements

The authors would like to thank the study participants for volunteering and the other faculty members of Thassim Beevi Abdul Kader College for women, Kilakarai for their help and assistance. The authors would also like to thank UGC, New Delhi for providing financial funding under major research project.

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