ﾌ�ﾃﾀｴｫﾃｽ

Abstract

The word ﾃ｢ﾂ?ﾂ?Obesityﾃ｢ﾂ?ﾂ� comes from Latin word ﾃ｢ﾂ?ﾂ?Obesusﾃ｢ﾂ?ﾂ� which originally means ﾃ｢ﾂ?ﾂ?eaten moreﾃ｢ﾂ?ﾂ� or hungry. Obesity is a worldwide problem associated with reduced life span. Excess body weight is a hindrance, leading to breathlessness on moderate exertion and predisposes a person to diseases like arteriosclerosis, high blood pressure, stroke, diabetes, gallbladder diseases and osteoarthritis of weight bearing joints, varicose veins. High fiber food is good for health of patients with high blood pressure, cholesterol and diabetes. Millet is one of the foods to lower cholesterol level because it contains soluble fibre, which reduces the low density lipoprotein. Barley millets contain high content of complex carbohydrates and water soluble fibre, which also promotes slow digestion and an aid in the maintenance of stable blood glucose levels. Barley supplies carbohydrate energy, well balanced proteins and also contains copper, zinc, iron, calcium, magnesium and vitamins E, B1, B2, and D. Oats are common breakfast dish and are excellent source for minerals, dietary fibre and Thiamin. They also contain antioxidants that are believed to protect the circulatory system from diseases such as arteriosclerosis, which affects the arterial blood vessels. Oat grains are rich in vitamins and minerals. But, the most important nutritional advantages are the soluble fibre and gamma linoleic acid. It is full of proteins and minerals which help in building strong bones, teeth and connective tissues. The presence of oat reduces systolic blood pressure and improves lipid profile beyond effects of weight loss in men and women. Introducing aforesaid flours for consumption in the form of cookies from the very childhood will prevent child obesity to a large extent up to adolescent stage. An investigation was undertaken to explore the possibility of using barley and oat flour in preparation of cookies. Cookies were prepared from blends of refined flour containing different levels of barley (50 ﾃ｢ﾂ?ﾂ? 70%) and oat flour (30- 50%). The overall acceptability of cookies containing 60% barley and 40% oat flour scored maximum. On the basis of overall acceptability score of cookies, it was observed that formulation containing 60% level of barley and 40% oat flour was found most acceptable. So, as per findings it is concluded that good quality cookies can be prepared with the incorporation of barley and oat flour, which is high in fibre and protein content but low in fat resulting lower obesity rate through consumption. Thus as far as product acceptability judged by sensory evaluation, the treatment can be rated as T2 >T1 > T3>T0.

Biography

Email: profjohndavid06@gmail.com