జర్నల్ ఆఫ్ న్యూట్రిషనల్ డిజార్డర్స్ & థెరపీ

నైరూప్య

Development of Value Added Products based on Eggshell and Sun-Dried Mushrooms for the Vitamin D and Calcium Deficit Population

Limcy Sharma and Pratibha Singh

The objective of the study was to develop a low cost calcium and vitamin D supplement from the combination of chicken eggshell and sun-dried mushrooms (Agaricus bisporus). Chicken eggshell can be an excellent source of calcium. Sun-dried mushrooms are a richer source of vitamin D as they contain ergosterol which gets converted to active form of vitamin D by action of UV rays of sun. The chicken eggshell and sun-dried white button mushroom powder was prepared. The calcium, vitamin D, B1, B6, C and B12 content was estimated in the developed supplement by laboratory analysis. The supplement prepared was subjected to sensory analysis to check its acceptability by incorporating it to six commonly consumed Indian food preparations items (dal curry, chapatti, parantha, curd, nankhatai and milk) as per the dosage in one serving i.e. 1 g eggshell powder: 1 g sun-dried mushrooms, keeping in mind the upper limits of intake. Results infer that the prepared supplement can be best accepted in baked food products like nankhatai etc. The shelf life of the developed supplement was found out to be for 6 months. The calcium and vitamin D supplement prepared can be promoted in the community to utilize the maximum benefits of low cost natural sources of calcium and vitamin D in comparison with traditional richer sources available in the market. Developed value added product also be used during emergencies and disasters to meet nutritional requirements of the deficit population.