Vol. 12, Issue 6 (2023)

The fact that ready-to-eat food mixes provide the best method for delivering nutrients and functional components has led to a greater emphasis on ingredients than on functional claims. Formulation of ready-to-eat food mixes were developed by utilizing rice flakes (Oryza sativa), rice (Oryza sativa), ragi (Eleusine coracana), green gram (Phaseolusaureus Roxb), Bengal gram (Cicer arietinum), carrot (Daucus carota), beans (Phaseolus coccineus), fenugreek leaves (Trigonella foemen), drumstick leaves (Moringa oleifera) and groundnut (Arachis hypogaea). Sixteen types of mixes were developed with different proportion of cereals, pulses, vegetables and oilseeds in the ratio of 80:10:5:5, 70:20:5:5, 60:20:10:10 and the sprouted pulses in the ratio 60:20:10:10. The food mixes were stored in different packaging material namely Low Density Polyethylene (LDPE), Pet jars and Aluminum foil. The effect of packaging material on sensory characteristics of mixes was determined on 15 days interval. The phytic acid of ready-to-eat food mixes was analyzed. Cost and nutrient composition of ready-to-eat food mixes were estimated. The result was observed that Product-8 was having the highest overall acceptability on sensory characteristics and nutrient composition of the product was energy-384.4 kcal, CHO-71g, protein-14g, fibre-2.4g, fat-5g, Ca-108mg, iron-14mg, carotene-1701µg and low content of phytic acid i.e. 4 mg. The product stored in Pet jar has the highest overall acceptability in comparison with the product stored in LDPE and aluminum foil.