Effect of Sprouted Ragi vs. Plain Ragi in Improving Haemoglobin Levels Among Adolescents: An Interventional Study
Sunanda Bareppady, Sreevidya Tavarol-Puthiedath, Shynee Paul, Sweety Theresa Dsouza, Timi ThomasObjectives
Adolescence is a period of rapid growth, and many adolescents suffer from anaemia due to increased nutritional needs. Anaemia can reduce haemoglobin levels and affect health and learning ability. Ragi is a nutritious food that helps improve haemoglobin, and sprouting may further increase its iron absorption compared to plain ragi . The study aimed to compare the effectiveness of sprouted ragi and plain ragi in improving haemoglobin levels among adolescents.
Material and Methods
Sixty adolescent girls meeting predefined inclusion and exclusion criteria were recruited and allocated to intervention and control groups [intervention group I (plain ragi laddu -20), intervention group II (sprouted ragi laddu -20) and control group (20)]. The intervention groups were supplemented with ragi laddu , 50 gm daily over a period of 30 days, while the control group continued their usual dietary intake. Post-test haemoglobin was done on the 45th day for intervention groups I and II and the control group. The data collection instruments were structured into two sections. Part A comprised a socio-demographic profile, and Part B included selected biological parameters, and these parameters were measured using calibrated instruments, namely an automated electric haemoglobinometer, a non-stretchable measuring tape and a digital weighing scale. Statistical analysis used: The data were analysed using descriptive and inferential statistics.
Results
The mean age of the participants was homogeneous across the three groups. Turkey test was computed to determine the multiple comparison of haemoglobin level between experimental groups and the control group, and the findings showed that the mean difference between the intervention group II and the control group (1.445) was higher than the mean difference between the intervention group I and the control group (0.91), indicating that consumption of sprouted ragi was more effective than plain ragi among the participants.
Conclusion
The findings of the present study showed that consumption of ragi was effective in increasing the haemoglobin level; however, sprouted ragi was more effective while comparing with plain ragi .