Nutrition
Section 3: Nutrition
3.4 AMYLASE RICH FOODS (ARF): THE MAGIC
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Prevention of Kwashiorkor
Figure 3.3.6: Three plank protein bridge for prevention of malnutrition
Photo Courtesy: Meenakshi Mehta, Mumbai
Shows three plank protein bridge in order of priority: (1) Prolonged breast feeding, (2) Use all
available vegetable proteins, (3) Use all available animal proteins whenever possible, to prevent child developing kwashiorkor.
Judicious use of breast milk (proteins), vegetable and animal proteins starting from six months onwards—postweaning phase to about 2 to 3 years of age by the time the child has full adult diet to prevent the child falling in the river of kwashiorkor.
ARF—The Miracle of Germinated Cereal Powders
Figure 3.4.1: The miracle of germinated cereal powders
Photo Courtesy: Meenakshi Mehta, Romeen Lavani, Mumbai
The problem: Vast majority of infants (after 6 months of age and onwards) develop malnutrition because of weaning with bulky, viscous yet low nutritious porridges/
gruels of cereals consumed in different communities. The infants are unable to consume the gruels in adequate amount per feeding and hence get less calories.
Porridges/gruels treated with ARF will have decreased viscosity, less bulky, hence the children will be able to consume more and will have more calories.
Figure 3.4.2: ARF—The possible solutions Photo Courtesy: Meenakshi Mehta Romeen Lavani, Mumbai
The solutions: To increase the calories, of the feed the alternative solutions are:
1. Addition of oil 2. Fermentation
3. Increasing ingredients 4. Germination of cereals and
adding the product/powder to the main gruel.
Amongst the solutions suggested, the first 3 methods are commonly employed hence the germination of cereals producing amylase, a less known method yet, simple and cheap, is demonstrated here.
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ARF—The Concept
Figure 3.4.3: ARF—The concept Photo Courtesy: Meenakshi Mehta, Romeen Lavani, Mumbai
Alpha-amylase is the liquefying enzyme that breaks down long chain carbohydrates of all cereals into short chain dextrin. Hence, this decreases the viscosity and the bulk of the cereal gruel/feed. Thus, germinated cereal flour which are extremely rich in a-amylase are able to thin-cooked cereal gruels in catalytic amounts.
Thus, this liquefied treated gruel is consumed more by the infant and indirectly increases the calories per feed.
ARF—Source from Germinated Cereals
Figures 3.4.4A to E: (A) Wheat 6-8 hours;
(B) Wheat 48 hours; (C) Pearl millet 72 hours;
(D) Sorghum 72 hours; (E) Maize 96 hours.
Photo Courtesy: Meenakshi Mehta, Romeen Lavani, Mumbai
Shows time taken for proper germination of different cereals, wheat, pearl millet, sorghum and maize, wheat having the least time taken. “Lokwan” wheat gave best yield of amylase activity at 48 hours.
Use the fully germinated wheat after 48 hours for the next step of preparation.
ARF—Step 1
Figures 3.4.5A and B: ARF—Step 1 Photo Courtesy: Meenakshi Mehta, Romeen Lavani, Mumbai
1. Select wheat, clean debris and wash.
2. Add sufficient water (3 × vol. of grains), cover, leave for 6 to 12 hours.
After this step of soaking of wheat, go to the next step of germination.
A B
C D
E
A B
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ARF—Step 2
Figures 3.4.6A and B: ARF—Step 2 Photo Courtesy: Meenakshi Mehta, Romeen Lavani, Mumbai
• Drain excess water
• Wrap in a clean wet cloth.
These are steps in the preparation of ARF. After this process of germination, go to the next step of fully germinated wheat.
ARF—Step 3
Figures 3.4.7A and B: ARF—Step 3 Photo Courtesy: Meenakshi Mehta, Romeen Lavani, Mumbai
• Keep covered in a cool dark place
• Sprinkle water every 6 to 8 hours to keep the cloth moist.
After this process of germination of wheat, go to the next step of fully germinated wheat.
ARF—Step 4
Figures 3.4.8A and B: ARF—Step 4 Photo Courtesy: Meenakshi Mehta, Romeen Lavani, Mumbai
We had selected “Lokwan“ Wheat as amongst the varieties of wheat, it yielded maximum ARF.
1. Soaked wheat after 6 to 8 hours 2. Germinated wheat after 48 hours.
Shows how to germinate wheat for maximum amylase activity.
A
A
B
B
A
B
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ARF—Step 5
Figures 3.4.9A and B: ARF—Step 5 Photo Courtesy: Meenakshi Mehta, Romeen Lavani, Mumbai
1. After above respective hours, open the germinated cereal from cloth and put for preliminary drying in air/sun for 1 to 2 hours with occasional stirring .
2. Final drying: In sun for 6 hours in bright sunlight or light roasting on low flame in a thick-bottomed kaddai to make completely dry.
It is essential to dry the germinated wheat because any remaining moisture may spoil the amylase activity.
ARF—Step 6
Figure 3.4.10: ARF—Step 6 Photo Courtesy: Meenakshi Mehta, Romeen Lavani, Mumbai
1. Final drying: Light roasting on low flame in mud tawa.
2. Manually remove all roots and shoots on a sieve.
As the shoots contain cyanide, it is essential to remove them.
ARF—Step 7
Figures 3.4.11A and B: ARF—Step 7 Photo Courtesy: Meenakshi Mehta, Romeen Lavani, Mumbai
1. Milling by hand pounding or 2. Milling in an electric grinder.
To get the amylase activity the germinated dried wheat, rich in amylase activity has to be powdered so that the amylase rich powder can be used conveniently for the gruel.
A
B
A
B
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ARF—Step 8
Figure 3.4.12: ARF—Step 8 Photo Courtesy: Meenakshi Mehta, Romeen Lavani, Mumbai
Fill the ARF powder in polythelene bag and keep this bag in a wide mouth, screwcap bottle. It is essential that the ARF powder should be kept moisture proof.
The powder retains its activity for 4 to 6 weeks preserved at room temperature.
ARF powder should be stored moisture proof to prevent deterioration of amylase activity.
ARF—Step 9
Figure 3.4.13: ARF—Step 9 Photo Courtesy: Meenakshi Mehta, Romeen Lavani, Mumbai
1. Roast the dry ingredients with oil to desirable color and aroma 2. Add water and jaggery
3. Take the pan off the fire, add ARF.
Stir well for 10 min for ARF to act.
Bring the contents to boil on fire, stirring continuously. Cool to serve. ARF can also be added as the boiled gruel is cooled.
To use ARF, add 1 to 2 gm of ARF powder to 100 to 200 gm of multigrain cereal pulse porridge/
gruel to thin/decrease viscosity so that the child is able to consume more and thus has more calories and proteins.
ARF powder should be added when the gruel/porridge is almost cooked.
ARF—Decrease in Viscosity after Adding ARF
Figure 3.4.14: Decrease in viscosity after adding ARF
Photo Courtesy: Meenakshi Mehta, Romeen Lavani, Mumbai
Both the graphs show decrease in the viscosity of the gruel after adding ARF.
Decreased viscosity decreases bulk and helps in more consumption of gruel.
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ARF—The Magic of ARF
Figure 3.4.15: The Magic of ARF Photo Courtesy: Meenakshi Mehta, Romeen Lavani, Mumbai
Share the magic of ARF to increase the weight and quality of health by feeding the child with ARF treated gruel.
Besides, the cost of this ARF powder is < Rs. 30 to 40 lasting for the whole month. Thus, the ARF treated porridges/gruels will help in increasing the energy intake.
Section 4
4.1 Common Conditions
4.2 Uncommon Conditions but not Rare 4.3 Infectious Disease Emergencies 4.4 Syndromes