Vol. 12, Issue 4 (2023)

Author(s):
Vishakha Singh, Ajeet Kumar Singh, Ravindra Kumar Singh, Dharma Oraon, Ranjay Kumar Singh, Anjani Kumar and Keshava

Abstract:
Complementary foods are mostly based on staple cereal or root crops. Although commercially available, complementary foods are often expensive and thus unaffordable to the nation’s poor population (Muhimbula et al., 2011). The present study aimed to formulate and evaluate the physiochemical properties and acceptability of complementary food. The complimentary food was formulated from rice flour, malted green gram flour, flaxseed powder, carrot powder and muskmelon seed powder in three different proportions, T1 (70:15:5:5:5), T2 (60:20:5:10:5) and T3 (65:15:5:10:5). Functional properties, sensory attributes and nutritional content of the formulations were evaluated. The product was easily dispersed in warm water and reconstitution had a smooth and homogeneous consistency. Physicochemical and sensory attributes of the formulated products were within the acceptable standard for children aged between 6 and 24 months. The nutrient composition of the products ranged from protein 10.38-11.31%, fat 4.19-4.36%, crude fibre 0.77-1.12%, Total minerals 3.28-3.67%, moisture 6.65-6.87%, carbohydrate 72.38-73.91% and energy 367.01-378.15 kcal/100 g. The complimentary mix also had good functional properties and was acceptable even after storage of 45 days. The newly developed complementary food may contribute to alleviating child malnutrition.