Supplementary foods were formulated from locally available flours of cereal grain and legumes such as wheat flour, soybean flour and chick pea flour using household technologies like blending and roasting. The proximate composition of product used for preparation of supplementary food fortified with 10% skimmed milk powder contained higher amount of protein and other nutrients. They contained proteins (16.2 to 21.1%), fat (1.9 to 4.5%), fiber (1.28 to 1.78%), ash (0.7 to 1.40%) and carbohydrates (67.66 to 77.2%). Also showed that soy flour / chickpea flour alone or in combination, both increased the amount of protein significantly. Soy flour fortification was considered the best because it is rich in protein with good product acceptability. The total energy expressed in terms of Kcal per 100 g of product varied from 350.7 to 395.8. The various minerals viz., calcium, phosphorus and iron were found to increase on supplementation with 10% skimmed milk powder. Shelf life of the product was good in both polyethylene and laminate packaging materials for the period of three months.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.
hi@scite.ai
10624 S. Eastern Ave., Ste. A-614
Henderson, NV 89052, USA
Copyright © 2024 scite LLC. All rights reserved.
Made with 💙 for researchers
Part of the Research Solutions Family.