Preparation of Value Added Weaning Food Products for Infants using Flours of Germinated Cereals and Pulses Dubey P. Ritu*, Dubey Ramakant, Saxena Kiran Dept. of Foods and Nutrition, Halina School of Home Science, Deemed-to-be University, Allahabad. Dept. of Agribusiness management, Sam Higginbottom Institute of Agriculture, Technology and Sciences, Deemed-to-be University, Allahabad. *Email: ritupdubey2009@rediffmail.com
Online published on 16 February, 2013. Abstract Germinated grain flours were incorporated into four weaning food recipes namely pangiri, sweet porridge, ladoo, sweet and salty biscuits using their standardize recipes. For each of the product prepared there were 3 treatments T1 (60 per cent W.F., 20 per cent M.F., 20 per cent B.F.), T2 (20 per cent W.F, 70 per cent M.F, 10 per cent B.F), T3 (20 per cent W.F, 15 per cent M.F., 65 per cent B.F). The prepared products were organoleptically evaluated using the Nine-point hedonic Scale. Chemical analysis of germinated grain flours (wheat flour, whole mung flour and bajra flour) was analysed using standardized methods. The nutritional content of the products were calculated using the Food Composition Table (Gopalan, 2004). Treatment T2 (20 per cent W.F, 70 per cent M.F, 10 per cent B.F) scored the best in 2 prepared products whereas treatment T1 (60 per cent W.F, 20 per cent M.F, 20 percent B.F) scored best in prepared products and treatment T3 (20 per cent W.F, 15 per cent M.F, 65 per cent B.F) in the overall acceptability. The chemical composition of wheat flour (100g) with respect to moisture (5.2 g), carbohydrates (86.4 g), crude fibre (2.8 g) protein (10.4 g), calcium (56 mg) and iron (7.2 mg) in whole mung flour (100g) with respect to moisture (4.9 g), crude fibre (6.8 g), carbohydrates (70.1 g), protein (26.7 g), calcium (96 mg) and iron (4.8 mg) and in bajra flour moisture (6.1 g), carbohydrate (79.2 g), crude fibre (2.3 g) protein (13.9 g), calcium (58 mg) and iron (9.8 mg). Nutrients content of the products showed an increased in all nutrients. So it was concluded that the products formulated by incorporation of different percentage of germinated grain flours are acceptable and at the same time are nutritionally dense. Top Keywords Cereals, Pulses, Valuadition. Top |