Impact of soy based energy food on the nutritional status and performance of adolescent athletes

Abstract

The present study on "The impact of soy based energy food on the nutritional status and performance of adolescent athletes", was initiated using soy grit as the basic ingredient. Other ingredients used were milk powder, malted wheat, maida, cassava, rice and sweet potato. The principles governing the selection of the best combination of ingredients were nutritional adequacy, overall acceptability and cost. The combination of soy, malted wheat and milk powder in the proportion of 5 :4: 1 which secured high scores for the development of energy food. Type tests specified by the Bureau of Indian Standards administered to the food revealed that the product satisfied the 'BIS' specification for similar products. The energy and protein content was even higher than specified. Ten types of biscuits such as plain, butter, chocholate, grnger, sweet-salty, dates, jam and melt-in-mouth biscuits were standardised in the laboratory using the formulated energy food. The most preferred biscuit for the conduct of the feeding trial PyefeAevt(£ was selected based on the organoleptic tests, ," ',,;:":: _ <.. of the

2 consumers and cost. The tests revealed that both butter and chocholate biscuits were preferred by .most of the consumers. Chocholate biscuit was selected with regard to its lower cost of production when compared to butter biscuit. The quality parameters of the biscuit were comparable with 'BIS' specification. The impact of the food on the nutritional status and performance was assessed on adolescent athletes (girls). Athletes from a local sports hostel in the age group of 11 to 14 years were selected for this purpose. The nutritional status of the athletes assessed through anthropometric measurements (height, weight, arm and chest circumference), clinical profile and biochemical estimation recorded a significant improvement with special reference to weight, arm circumference, haemoglobin and serum protein levels of the athletes. The performance of the athletes after the incorporation of the energy food was assessed using aerobic, anaerobic and strength tests. A significant improvement in all the above tests were recorded. The above observations and findings of the study revealed that the developed energy food in the form of biscuits can be effectively used as a supplement for improving the health and thereby enhancing the performance of athletes especially young athletes.