Clinical implication of plant protein based cookies for pulmonary TB patients

Tuberculosis (TB) is one of the 9th leading causes of death worldwide accompanied by under-nutrition results in compromised immune system. Many health organizations recommended plant based foods to improve human health. The study was designed to determine the composition, acceptability and effectiveness of plant protein based cookies in TB patients and was completed in nine months in two phases. In phase-I, cookies were prepared using mung bean, flaxseeds, peanuts, chickpea. Acceptability of cookies was determined by using nine-point hedonic scale. In Phase-II, efficacy trial was conducted at Gulab Devi Chest Hospital, Lahore, Pakistan. Patients in the experimental group were provided with 100g of plant-based high protein cookies and were assessed for BMI (Body Mass Index), MUAC (Mid Upper Arm Circumference) and serum total protein. Collected data were analyzed through paired sample t-test by using SPSS version 22. The results of sensory evaluation showed that sample S4 contained more protein content (11.2%) than sample S2 and S3, 9.97% and 8.83% respectively but the sample S2 showed higher overall acceptability. A total of 550.3 to 762.3kcal/g energy were provided by formulated cookies. After 6 weeks of intervention, cookie sample S2 showed significant difference in BMI and MUAC among experimental group p=0.031, p=0.036 as compared to control group. 7.1% increase in serum total protein was observed in intervention group (p=0.001).It was concluded that a balanced and healthy diet from the cheap plant sources added the value to the patient’s nutritional status.