Plant Foods for Human Nutrition

, Volume 41, Issue 2, pp 107–116 | Cite as

Development, acceptability and nutritional value of weaning mixtures

  • Charu Gupta
  • Salil Sehgal
Article

Abstract

Low cost weaning mixtures were prepared by mixing (i) malted pearl millet (Penicitum typhidium L), roasted amaranth (Amaranthus sp.); roasted green gram (Vigna radiata); jaggery and (ii) malted barley (Dehusked barley); roasted amaranth grain; roasted green gram; jaggery in proportion 60∶20∶40∶45 wt/wt and were nutritionally evaluated. Both the blends had a nutrient composition within the range prescribed by the Indian Standard Institute (ISI) for processed weaning foods. The processing of grains resulted in lower levels of phytic acid, polyphenols and saponins and higher in vitro protein digestibility than those of the raw grains used for preparing mixtures. Both the mixtures were acceptable to trained panelists and children.

Key words

Pearl millet barley green gram amaranth grain soaking malting roasting antinutrients protein digestibility acceptability 

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Copyright information

© Kluwer Academic Publishers 1991

Authors and Affiliations

  • Charu Gupta
    • 1
  • Salil Sehgal
    • 1
  1. 1.Department of Foods and NutritionHaryana Agricultural UniversityHisarIndia

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