Vol. 10, Issue 12 (2021)

Author(s):
Caresma Chuwa and Anju K Dhiman

Abstract:
The Ready-To-Cook Porridge Mix (RTCPM) is a dry mixture of food ingredients used in the preparation of ready to serve porridge. In the current study, RTCPM was made by substituting broken wheat with germinated chickpea and green gram flour at different proportions of 100:00, 90:10, 80:20, 70:30, 60:40 and 50:50 respectively. Sugar, refined oil and ripe pumpkin powder were kept constant and added to each recipe during the preparation of porridge for serving. The porridge was prepared and subjected to a panel of ten judges for sensory evaluation. The best recipes (T₀, T₁ &T₂) i.e. base recipe (broken wheat with ripe pumpkin powder) control, broken wheat replaced with germinated chickpea and broken wheat substituted with germinated chickpea four were chosen and products were prepared, packed in glass jars and laminated aluminium pouches (ALP) for nutritional quality evaluation. Based on the statistical analysis, significant differences were observed in all sensory parameters in RTCPM for serving. Recipe V (T₂) awarded the highest sensory parameters for colour (8.38), texture (8.83), taste (8.85) and overall acceptability (8.88). In nutritional characteristics recipe V (T2) had highest chemical parameters closely to recipe V (T₁) for moisture of 2.91 and 2.94, ash of 2.28 and 2.36, crude fibre of 3.15 and 2.98, crude fat of 4.89 and 4.92, crude protein of 17.29 and 18.23 and total carbohydrates 70.58 and 69.53 per cent. The β-carotene 3.06 and 2.44 mg/100 g and total energy of 376.35 and 376.38 Kcal/100 g were recorded in T₁ and T₂, respectively. The overall results of this study demonstrated that the RTCPM could be used as a nutritious weaning food for infants to ameliorate malnutrition in low income countries.