Chemical, Functional and Nutritional Characteristics of Weaning Food Formulations

Authors

  • Rashmi Kumkum Department of Protein Chemistry and Technology, Central Food Technological Research Institute, Council of Scientific and Industrial Research, Mysore 570020,
  • Chikke Gowda Department of Protein Chemistry and Technology, Central Food Technological Research Institute, Council of Scientific and Industrial Research, Mysore 570020,
  • Anjum Khanam Department of Protein Chemistry and Technology, Central Food Technological Research Institute, Council of Scientific and Industrial Research, Mysore 570020,
  • Bhagya Swamylingappa Department of Protein Chemistry and Technology, Central Food Technological Research Institute, Council of Scientific and Industrial Research, Mysore 570020,

DOI:

https://doi.org/10.3126/jfstn.v6i0.8258

Keywords:

Functional, Nutritional characteristics, weaning food, Pre-school children

Abstract

Two ready to eat weaning food formulations have been developed based on oilseed. Wheat, green gram Dhal, sugar and cereal malt have been incorporated to provide 15-17% protein and 360-380 Kcal of energy and fortified with vitamins and minerals to meet the recommended daily allowance. The physico-chemicals, functional and nutritional characteristics of the formulations were evaluated. The chemical score indicated that sulphur containing amino acids were first limiting amino acid in both the formulations. However, the calculated nutritional indices: essential amino acid index, nutritional index biological value and C-PER were higher for formula-II. The rat bioassay showed higher PER (2.07) for formula-II. Sensory studies confirmed that the products were acceptable with a shelf life of one year under normal storage conditions. The product could be served in the form of porridge with water/milk or in the form of small Laddu.

J. Food Sci. Technol. Nepal, Vol. 6 (36-42), 2010

DOI: http://dx.doi.org/10.3126/jfstn.v6i0.8258

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Published

2013-06-29

How to Cite

Kumkum, R., Gowda, C., Khanam, A., & Swamylingappa, B. (2013). Chemical, Functional and Nutritional Characteristics of Weaning Food Formulations. Journal of Food Science and Technology Nepal, 6, 36–42. https://doi.org/10.3126/jfstn.v6i0.8258

Issue

Vol. 6 (2010)

Section

Articles

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The author will be  the copyright holder of this open access journal - 'Journal of Food Science and Technology Nepal (JFSTN)'.