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Vol. 8, Issue 3 (2019)

Technology development for preparation of complementary foods from cereals and legumes and its quality assessment

Author(s):
Kale PR, Syed HM, Shinde EM, Ghatge PU and Sontakke MD
Abstract:
The aim of this study was to standardize the technology for preparation of complementary foods from cheap and readily available cereals and legumes. To improve the protein and energy intake of infants, three complementary foods were formulated (C1 to C3) with one sample as control which was prepared using sorghum and maize as staples and mothbean and green peas as protein supplements. The samples were soaked, germinated and slightly roasted to improve the nutritive value and sensory attribute of formulated recipes. Sorghum, maize, mothbean and green peas flour were blended together at different ratios viz., C1 (50:10:5:15), C2 (40:20:10:10) and C3 (30:30:15:5) respectively, while 80% sorghum flour was used as control sample. Other ingredients Sugar (16%), beetroot powder (2%) and cardamom powder (2%) were added to each formulation to improve sensory attributes. Prepared complementary foods were analyzed for proximate composition and sensory characteristics. The results revealed that complementary foods are good source of high quality proteins and carbohydrates. Sensory evaluation showed that sample C2 was superior and highly acceptable in case of all the sensory quality attributes over other samples. Finally it could be concluded that complementary food can be prepared using combination of cereals and legumes with high nutritional value.
Pages: 426-430  |  404 Views  110 Downloads


The Pharma Innovation Journal
How to cite this article:
Kale PR, Syed HM, Shinde EM, Ghatge PU, Sontakke MD. Technology development for preparation of complementary foods from cereals and legumes and its quality assessment. Pharma Innovation 2019;8(3):426-430.

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