Formulations Containing Various Natural Products for the Treatment of Malnutrition

Abstract

Malnutrition is one of the problem faced by the world. It is especially high in developing and under-developed nations. It may be due to undernutrition or overnutrition. But it results in the deficiency of nutrients in the body especially proteins and micronutrients. It ultimately affects the mental state of the person, growth of the bones and results into increased in the susceptibility to the diseases. Moreover the productivity of the person gets reduced due to the malnutrition. The proteins and calcium are the important nutrients to be supplied to the body in the diet. The deficiency of both can lead to various diseases like kwashiorkor, marasmus, osteoporosis, tetany and others in children and adults. The use of herbal drugs is increasing day-by-day. The people are more attracted for the treatment of diseases by natural ways in order to decrease the side-effects by modern medicines. The soyabeans Glycine max and Moringa oleifera Lam. are considered as rich sources for proteins and calcium respectively according to our traditional books. Hence, these plants were selected for the treatment of malnutrition and various formulations like cookies and chocolates were prepared using Isolated Soya Protein and Ash of Glycine max and Moringa oleifera Lam. respectively. These formulations can be easily accepted by all age-groups. Macroscopic and microscopic characteristics were studied for the authentication of leaves of Moringa oleifera Lam. Various physicochemical parameters like ash values, extractive values and moisture content were also evaluated for the leaves of Moringa oleifera Lam. Preliminary phytochemical screening showed the presence of phytoconstituents like flavonoids, phenolics, tannins, carbohydrates, proteins, etc. in leaves of Moringa oleifera Lam. and Isolated Soya Protein powder. Estimations of Calcium, Vitamins B1, C and E were also carried out for both Moringa oleifera Lam. leaves and Isolated Soya Protein powder. The cookies were optimized for the concentration of mannitol to be taken, temperature and time required for its baking. The concentration of mannitol was optimized for 25 %. The cookies were optimized to have good baking at 180 0C for 30 minutes with good