Development of Pseudo Cereal Quinoa Based Gluten Free Product to Manage Celiac Disease among Children
Rajbir Singh
Department of Food and Nutrition, Punjab Agricultural University, Ludhiana, India.
Navjot Kaur *
Department of Food and Nutrition, Punjab Agricultural University, Ludhiana, India.
Kiran Grover
Department of Food and Nutrition, Punjab Agricultural University, Ludhiana, India.
*Author to whom correspondence should be addressed.
Abstract
Background and Objectives: Celiac disease is an autoimmune enteropathy induced by gluten - protein found in various cereal grains. The present study was undertaken to develop quinoa flour based gluten free biscuits for its supplementation in celiac children (7 to 9 years). Gluten free biscuits were nutritionally analysed and effect of supplementation was studied by assessing nutritional status of the subjects.
Methods: The study was conducted to develop quinoa flour based gluten free biscuits for its supplementation in celiac children (7-9 years).
Findings: The nutrition analysis of most acceptable gluten free biscuits with 40 percent quinoa flour had appreciable amount of protein (11.45 g), lysine (3.69 g), tryptophan (0.58 g), methionine (0.96 g), iron (1.77 mg), calcium (49.43 mg), magnesium (70.08 mg), zinc (1.77 mg) and fibre (2.45 g)per 100 g. A significant increase (p<0.01) in the intake of protein, iron and calcium was observed in children after supplementation.
Conclusion: Supplementation resulted in significant decrease (p<0.01) in Anti-tTG IgA levels from 116.88 to 57.19 U/ml and significant increase in haemoglobin level from 11.59 g/dl to 12.1 g/dl. Besides, Z- Scores of normal BMI for age improved from 16.6 to 57.2%.
Significance and Novelty: Quinoa based gluten free biscuits could be nutritionally superior and healthy alternative which could prove a boon to manage celiac disease among children in developing countries.
Keywords: Quinoa flour, celiac disease, supplementation, anti-tTG IgA