Abstract
Composite weaning foods using cereals, legumes and vegetables were formulated and analyzed for nutrients, functional properties, sensory attributes and storage stability. Germinated, dried and dehulled legumes, green gram (Phaseolus aureus) and lentil (Lens culinaris) and wheat, rice, carrot and skim milk were mixed in different proportions to get four different formulations, roller dried and analysed for various parameters. The results showed following range of constituents per 100 g of formulation, protein, 18.1-18.9 g; fat, 0.78-1.36 g; iron, 5.09-6.53 mg and calcium, 265-310 mg. Wheat+green gram based food had lowest water absorption capacity whereas rice+lentil based sample had highest. Overall sensory qualities of all four prepared foods were graded as “good” and “very good” with no significant differences. All formulations could be stored for 6 months at room temperature. The results confirm that formulated weaning foods were nutritionally superior, functionally appropriate, microbiologically safe and organoleptically acceptable.
