Development and Quality Evaluation of Low Cost Weaning Formulations from Locally Available Food Materials

Abstract

Weaning foods used to feed infants in developing countries are usually starchy gruels produced from native cereal grain or tubers that are rich in starch but deficient in essential macronutrients and micronutrients leading to malnutrition. Weaning foods commonly marketed, although nutritionally rich, cannot be afforded by a significant proportion of people living in developing countries. A need is, therefore felt to prepare a nutritionally wholesome but economically affordable formulations for weaning purpose. Hence, present investigation was aimed to study Development and quality evaluation of low cost weaning formulations from locally available food materials . newlineRice (Oryza sativa), potato (Solanum tuberosum), banana (Musa paradisiaca), and green gram (Vigna radiata) (sprouted as well as unsprouted), were blended in different proportions with apple (Malus domestica) sugar and milk or water for production of 36 weaning formulations. Apple and banana pulp, used for the development of weaning formulations, was given different treatments for enhancing its shelf life. Pulp from locally available apple and banana variety was subjected to different treatments (chemical and thermal) and various quality parameters were studied during its storage period of 90 days. All the quality parameters viz; pH, titrable acidity, total soluble solids, reducing sugars, non-reducing sugars, color were significantly affected by treatments as well as storage period. As a result of chemical and thermal treatments color and consumer acceptability significantly improved. Among different treatments, a combination of pasteurization and chemical preservation was most efficient in increasing the shelf life and maintaining better physico-chemical characteristics and sensory attributes of pulp. newlineThirty six weaning formulations were studied for proximate composition, physico-chemical properties, antinutrient content (phytate and oxalate), invitro protein digestibility and sensory attributes. Blending and sprouting significantly affected all.......