Physicochemical properties and nutritional traits of millet-based weaning food suitable for infants of the Kumaon hills, Northern India
Thathola, A.; Srivastava, S.
Asia Pacific Journal of Clinical Nutrition 11(1): 28-32
2002
ISSN/ISBN: 0964-7058 PMID: 11890635 DOI: 10.1046/j.1440-6047.2002.00251.xDocument Number: 262722
A weaning food based on malted foxtail millet flour (30%), malted barnyard millet flour (30%), roasted soybean flour (25%) and skim milk powder (15%) was prepared. The mix contained 18.37 g protein and 398 kcal energy per 100g. The nutrient composition of this unfortified weaning (UW) mix met the Prevention of Food Adulteration (PFA) standards, except in total ash. In order to meet the minor constituent requirements, the UW mix was fortified. The fortified weaning (FW) mix met PFA standards for various nutrients. The protein efficiency ratio of the UW mix was 2.25 against a casein control, for which a value of 2.50 was recorded. The nutrient composition, viscosity and sensory quality of the UW mix was compared with the marketed weaning mix, commercial infant formula. The viscosity of UW gruel was much lower (20 centipoise (cps)) than that of marketed weaning mix (7400 cps). The high alpha-amylase activity of 661 units in the UW mix was responsible for its low viscosity. The sensory quality of UW mix and marketed weaning mix did not differ significantly (P = 0.05). Both of the gruels were liked moderately on the Hedonic Scale. The UW gruel met the acceptability criteria for weaning food. It could be stored in plastic airtight containers at room temperature for 4 months without any changes in sensory quality.