International Journal of Food Science and Nutrition

International Journal of Food Science and Nutrition


International Journal of Food Science and Nutrition
International Journal of Food Science and Nutrition
Vol. 3, Issue 4 (2018)

Physical, chemical, nutritional evaluation and sensory acceptability of barnyard millet and soybean based weaning food mixes


Indu Bala, P Nazni

The blended formulations of weaning foods were developed to meet the energy and nutrient requirements of older infants up to six to twelve months of age. Introduction of semisolid weaning food enables infants to handle more complex carbohydrates and develops the ability to eat new foods. The physical characteristics, proximate composition, mineral content, amino acid composition and anti-nutritional factors of all the four weaning food mixes developed were analyzed using standard procedures. The physical property analysis revealed that all the four mixes were suitable for the preparation of complementary feeding mixes due to fairly high range of dispersibility. All the products exhibited adequate amounts of carbohydrates and proteins, fats and micro nutrients. All the four mixes displayed fair levels of amino acids and very low level of anti-nutritional factors. Highest protein content was found in weaning food mix 3 (19.15%). Highest values with respect to all minerals were found in weaning food mix 4. Organoleptic evaluation demonstrated weaning food mix 2 as highly accepted by the panelists. The treatments and formulations developed in this study produced weaning food formulations rich in calories and adequate in good quality protein. These formulations can be easily prepared and nutrient content in the formulated diets were comparatively higher than commercial brands available in the market.
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How to cite this article:
Indu Bala, P Nazni. Physical, chemical, nutritional evaluation and sensory acceptability of barnyard millet and soybean based weaning food mixes. International Journal of Food Science and Nutrition, Volume 3, Issue 4, 2018, Pages 123-129
International Journal of Food Science and Nutrition