A review formulation and development of weaning food for infant

Rushikesh S Jadhavar; Swapnil G Jaiswal; Deepak T Bornare

A review formulation and development of weaning food for infant

Authors
Rushikesh S Jadhavar, Swapnil G Jaiswal, Deepak T Bornare

Abstract
The objective of this study was incorporation of Rice Green gram and Finger millet flour in weaning food formulation and evaluating nutritional quality and sensory quality of the products. The premix is prepared using germination process, and the blend formulation involving incorporation of Rice, Green gram and Finger millet, flour. The analysis undertaken in this study was infant food proximate composition and functional properties of the product such as protein, fat, moisture, ash content and mineral concentration. The results show that the ratio of Rice: Green gram: Finger millet flour respectively is the optimal incorporation. Sensory analysis and proximate analysis showed that incorporation of Rice, Green gram and Finger millet, flour significantly improved all nutritional characteristics and sensory qualities. The moisture is slightly increased compared with the change in the storage period, study on the shelf life of the product is revealed that Compared with low-density polyethylene, high-density polyethylene is the best barrier to air, moisture and microorganisms because the Compared with low-density polyethylene, the fat content and ash content of high-density polyethylene are significantly reduced, and significant increase in moisture was lesser in High density polyethylene.

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