Supplementary foods were formulated from locally available flours of cereal grain and legumes such as wheat flour, soybean flour and chick pea flour using household technologies like blending and roasting. The proximate composition of product used for preparation of supplementary food fortified with 10% skimmed milk powder contained higher amount of protein and other nutrients. They contained proteins (16.2 to 21.1%), fat (1.9 to 4.5%), fiber (1.28 to 1.78%), ash (0.7 to 1.40%) and carbohydrates (67.66 to 77.2%). Also showed that soy flour / chickpea flour alone or in combination, both increased the amount of protein significantly. Soy flour fortification was considered the best because it is rich in protein with good product acceptability. The total energy expressed in terms of Kcal per 100 g of product varied from 350.7 to 395.8. The various minerals viz., calcium, phosphorus and iron were found to increase on supplementation with 10% skimmed milk powder. Shelf life of the product was good in both polyethylene and laminate packaging materials for the period of three months.
Turmeric, a widely recognized natural supplement, has been shown to have a range of health benefits due to its anti-inflammatory and antioxidant properties. However, the bioavailability of turmeric is limited due to its poor solubility, rapid metabolism, and low absorption in the gastrointestinal tract. Encapsulation is an innovative approach that can help address these issues and improve the efficacy of turmeric supplements. This review examines the current research on encapsulated turmeric and its potential benefits for improving absorption and effectiveness. Encapsulation techniques such as liposomes, solid lipid nanoparticles, and nanoemulsions have been shown to enhance the bioavailability of turmeric by protecting the active compounds from degradation and improving their absorption in the body. These techniques have also been found to increase the duration of turmeric's beneficial effects.
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