Enriched products of cereals for food of women during pregnancy

Abstract

Now the question of the organization of the healthy and good nutrition of pregnant women is particularly acute. Food is a factor of the genetic program of development. Defective food leads an arrest of development and functional maturing of bodies and systems of a fruit. The most vulnerable are the intelligence, mentality, system of immunity, digestive tract and kidneys, endocrine system. In this aspect the cake of germs of wheat (WGC) and a fine egg shell are of interest. The purpose of researches was development of compounding and technologies of the porridges enriched with paste on the basis of cake of germs of wheat and a fine egg shell. The paste received after hydration of mix WGC and a fine egg shell, at the same time was applied preparation of prototypes of porridges it keeps almost completely biologically active agents of initial components. The fine egg shell is a source of natural calcium which is extremely important for full development of a fruit and normal functioning of an organism of future mother. The calcium which is contained in an egg shell is almost completely acquired by an organism. During pregnancy the need for calcium considerably increases as salts of this element are necessary for formation of bone, nervous, cardiovascular systems of a fruit, ensuring normal coagulability of blood of the child and a basis for formation of teeth. Besides calcium, the egg shell contains enough ascorbic acid which is necessary for the full-fledged growth and development of a fruit.