Assessment Of Nutritional And Functional Properties Of Probiotic Complementary Food Mixes From Locally Available Cereals And Legumes

Abstract

The probiotic complementary food mixes were designed in the present newlinestudy to help restore and maintain the natural flora in the gut, support the newlineimmune system of 6-24 month infants and further reducing diarrheal frequency newlinewhich is considered as a root cause in contributing towards the major cause of newlineunder age five mortalities. Since there are limited data on probiotification of newlinecomplementary foods, an attempt was made to assess the acceptability of the newlinedeveloped probiotic complementary food mixes based on the locally available newlinecereals and legumes and to study its efficacy on the wistar strain albino rats. The newlineproximate analysis of the raw ingredients was carried out to formulate the newlinecompositions. Based on the guidelines given by Bureau of Indian Standards newline(2006) for complementary foods, six different compositions (T1 to T6) for newlinecomplementary food mixes using raw ingredients such as rice, pearl millet, finger newlinemillet, wheat, mung bean, soyabean, sesame seed, and pumpkin seed were newlineformulated and analysed in the present study. Two formulations with the highest newlineenergy density (ED) namely T6 with an energy density of 443.49 kcal/100g newlinesample (1855 kJ) and T4 with an energy density of 437.50 kcal (1830 kJ) was newlinesubjected to further probiotification and further designated as CFM I and CFM II. newlineFormulations with energy density between 300-550 kcal/100g of sample were newlineselected for further probiotification using standard protocols which were then newlineevaluated for acceptability using the score card method. The physical, nutritional, newlinephytonutrient, and free radical scavenging activity of the probiotic complementary newlinefood mixes were studied using the standard protocols. In-vitro protein and starch newlinedigestibility of the probiotic complementary food mixes were estimated through newlinestandard methods.The shelf life properties of the developed probiotic newlinecomplementary food mixes were analysed through their peroxide value, free fatty newlineacid content, microbial viability, total fungal count and moisture content through newlinestandard methods.