Development And Sensory Evaluation Of Lactogenic Recipes Enriched With Harira Powder: A Traditional Approach To Postpartum Nutrition
Keywords:
lactogenic recipes, galactogogues, lactating mothers, harira powder, sensory evaluation
Abstract
Lactogenic foods or galactogogues contain nutrients that support the production of the hormone prolactin and therefore, boost lactation and breast milk supply. For the present study, mixture of herbs ‘harira powder’ was used for the lactogenic effect. The study aimed at designing and development of lactogenic recipes by using harira powder. Total six recipes were prepared namely laddoo, gruel, burfi, chutney, sweet dalia, and raab. All the recipes which were developed were safe for the consumption by lactating mothers. Lactogenic recipes were standardized at household level. Six judges were selected for conducting sensory evaluation of the recipes. Scores given by the judges were tabulated and means were derived. Nutritive values were calculated using standard composition tables. All the lactogenic recipes were prepared by using different ingredients and by using harira powder in each recipe. Recipes were well accepted by the judges for different sensory attributes like appearance, colour, texture, doneness, consistency, flavour and taste. Nutritional quality of all lactogenic recipes was good. These recipes can be given to the lactating mothers to increase their breast milk secretion.
References
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2. Al-Shahib, W., and Marshall, R. J. (2003). The fruit of the date palm: Its possible use as the best food for the future? International Journal of Food Sciences and Nutrition, 54(4), 247-259.
3. Amagase, H. (2006). Clarifying the real bioactive constituents of garlic. Journal of Nutrition, 136(3), 716S-725S.
4. Balgir, R. S. (2011). Traditional Indian sweeteners: A review on the potential of jaggery as a rich source of minerals. Food Research International, 44(10), 3267-3273.
5. Burdock, G. A., and Carabin, I. G. (2009). Safety assessment of cumin (Cuminum cyminum L.) and related species as spice and herbal components. Food and Chemical Toxicology, 47(1), 112-122.
6. Chavan, J. K., and Kadam, S. S. (1993). Nutritional improvement of cereals by fermentation. Critical Reviews in Food Science & Nutrition, 28(5), 348-400.
7. Ghosh, D., Das, A., and Mallick, S. (2014). Therapeutic potentials of Tribulus terrestris Linn. in health care. International Journal of Research in Pharmacy and Chemistry, 4(3), 485-492.
8. Hewlings, S. J., and Kalman, D. S. (2017). Curcumin: A review of its’ effects on human health. Foods, 6(10), 92.
9. Jain, R., Jain, S. K., and Suhagia, B. N. (2014). Harira powder: a traditional herbal formulation used in postnatal care. International Journal of Pharmaceutical Sciences Review and Research, 29(2), 88-92.
10. Kaur, G., Singhal, B. S., and Bhardwaj, R. L. (2019). Nutritional and functional properties of pearl millet (Pennisetum glaucum) seeds: A review. Current Research in Nutrition and Food Science Journal, 7(3), 627-639.
11. Khorshidian, N., Yousefi, M., Shadnoush, M., Mortazavian, A. M., and Razavi, S. H. (2016). Fenugreek: potential applications as a functional food and nutraceutical. Journal of Functional Foods, 22, 136-151.
12. Kinsella, J. E., Lokesh, B., and Stone, R. A. (1990). Dietary n-3 polyunsaturated fatty acids and amelioration of cardiovascular disease: possible mechanisms. American Journal of Clinical Nutrition, 52(1), 1-28.
13. Lawless, H. T., and Heymann, H. (2010). Sensory Evaluation of Food: Principles and Practices. Springer.
14. Longvah, T. Ananathan, R. Bhaskarachary, K. & Venkaiah, K. (2017). Indian Food Composition Tables. National Institute of Nutrition (Indian Council of Medical Research), Department of Health Research, Ministry of Health & Family Welfare, Government of India, Hyderabad, Telangana State, India, 1-578.
15. Martínez, R., Torres, A., Meneses, M. A., Figueroa, J. G., Pérez-Álvarez, J. A., and Viuda-Martos, M. (2010). Chemical, technological and in vitro antioxidant properties of almond (Prunus amygdalus) co-products. Journal of Agricultural and Food Chemistry, 58(8), 4516-4522.
16. McGee, H. (2004). On Food and Cooking: The Science and Lore of the Kitchen. Scribner.
17. Mukherjee, S., and Chatterjee, C. (2016). Almonds and cashew nuts: Nutritional composition and health benefits. Journal of Food Science and Technology, 53(10), 3612-3621.
18. Nice, F. J. (2011). Common herbs and foods used as galactogogues. Infant, Child, & Adolescent Nutrition, 3 (3): 128-132.
19. Nice, F. J. (2015). Selection and use of galactogogues. Infant, Child, & Adolescent Nutrition, 7 (4): 192-194.
20. Panda, H., et al. (2009). Herbs Cultivation and Medicinal Uses. Asia Pacific Business Press Inc.
21. Patel, P. M., and Kar, A. (2011). Traditional medicinal uses of natural gum and resins. International Journal of Research in Ayurveda and Pharmacy, 2(1), 175-181.
22. Patel, S. (2012). Functional Food Relevance of Khichadi: An ayurvedic prescription for health. Journal of Ethnic Foods, 1(1), 46-49.
23. Patel, S., and Prajapati, M. (2013). Food and health applications of exopolysaccharides produced by lactic acid bacteria. Advances in Dairy Research, 1(2), 1-7.
24. Peterson, A. L., et al. (2018). The role of lactogenic foods and herbs in supporting breastfeeding: a review. Journal of Human Lactation, 34(4), 620-628.
25. Sethi, V., Chakrabarti, S., and Dangwal, R. (2020). Ghee (clarified butter): health benefits, uses, and properties. Journal of Ethnic Foods, 7(3), 1-7.
26. Singh, N., Bhalla, M., Jager, P. D., and Gilca, M. (2011). An overview on ashwagandha: a rasayana (rejuvenator) of ayurveda. African Journal of Traditional, Complementary and Alternative Medicines, 8(5S), 208-213.
27. Singh, S., Das, S. S., and Singh, G. (2010). Makhana (euryale ferox salisb.): a review. Journal of Food Science and Technology, 47(5), 499-505.
28. Slavin, J. L. (2013). Fiber and prebiotics: Mechanisms and health benefits. Nutrients, 5(4), 1417-1435.
29. Srivastava, K. C. (2010). Extracts from two frequently consumed spices—cumin (Cuminum cyminum) and ajwain (Trachyspermum ammi)—inhibit platelet aggregation and alter eicosanoid biosynthesis in human blood platelets. Prostaglandins, Leukotrienes, and Essential Fatty Acids, 30(3), 175-178.
30. Tiwari, R., Verma, S. K., and Chauhan, S. (2016). Watermelon seeds: Implications for health and wellness. International Journal of Current Microbiology and Applied Sciences, 5(7), 361-365.
31. Wattanathorn, J., et al. (2008). Enhancing effect of Piperine on bioavailability of curcumin in healthy human volunteers. Phytotherapy Research, 22(12), 1625-1630.
Published
2023-04-25
How to Cite
Prajakta J. Nande. (2023). Development And Sensory Evaluation Of Lactogenic Recipes Enriched With Harira Powder: A Traditional Approach To Postpartum Nutrition. Revista Electronica De Veterinaria, 24(4), 387-399. https://doi.org/10.69980/redvet.v24i4.1056
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