QUALITY EVALUATION OF FORMULATED COMPLEMENTARY FOODS

ABSTRACT

The composite food blends using locally available wheat and green gram with maltodextrin were evaluated for sensory, and physical properties and nutritive value. Malted complementary food had significantly higher sensory scores than roasted complementary food. Malted complementary food with maltodextrin had the lowest water absorption capacity, bulk density, swelling capacity and viscosity among the four formulae. The protein and energy content ranged between 11.53-14.89g and 268.98-363.89 kcal/100g respectively. The total microbial count of the formulations was 3000 to 7000 cfu/g in roasted complementary food and 2000 and 5000 cfu/g in malted complementary food. The formulated foods were found wholesome for consumption upto 30 days.

KEYWORDS

REFERENCES

Adenuga. (2010) Nutritional and Sensory Profiles of Sweet Potato Based Infant Weaning Food Fortified with Cowpea and Peanut, J. Food Tech, 8(5): 223-228.
AOAC, Official Method of Analysis. (1990) 15 th edition, Association of Official Analytical Chemist, Washington, DC.
Ariahu, C.C., Ukpabi, U.U. and mbajunwa, K.O. (1999) Production of African breadfruit (Treculia Africana) and soybean (Glycine Max) seed based food formulations2 : Effects of germination and fermentation on Microbiological and physical Properties. Plant Foods for Human Nutrition, 54: 207-216.
Compaore, W.R., Nikièma, P.A., Bassole, H.I.N., Savadogo, A., Hounhouigan, D.J., Mouecoucou, J. and Traoré, S.A. (2011) Nutritional Properties of Enriched Local Complementary Flours, Advance Journal of Food Science and Technology 3(1): 31-39.
Gordon. J.E., Chitkara, I.D. and Wyon, J.B. Weanling diarrhea. Am J Med Sci 1963;245:345-77.
Griffith, L.D., Castell – Perez, M.E. and Griffith, M.E. (2006) Effects of blend and processing method on the nutritional quality of weaning foods made from select cereals and legumes, American Association of Cereal Chemists, Inc., 75: 105-111.
International commission on microbiological specifications for foods. (1996 ) www.icmsf.
Lalude. (2006) Development and Nutritional Assessment of a weaning food from Sorghum and Oil-seeds. Pak. J. Nutr., 5: 257-260.
Lin, M.J.Y., Humbert, E.S. and Sosulski, F.W. (1974) Certain functional properties of sunflower meal products. J. Food Sci., 39: 368-370.
Mariam. (2005) Nutritive value of three potential complementary foods based on cereals and legumes, Afr. J. Food Agri. Nutr. and Devl., 22: 1-13.
National Guidelines on Infant and Young Child Feeding. (2004) Ministry of Human Resource Development, Department of women and child development, Government of India, 16.
National Nutrition Education Clearing House. (1976) Infant Nutrition and Feeding, Society for Nutrition Education, Berkeley
Reema, Hira,C.K. and Sadana,B. (2004) Nutritional evaluation of supplementary foods prepared from germinated cereals and legumes, J. Food Sci. Technol., 41: 627-629.
Reihaneh, A.G. and Jamuna.P (2010) Composite Weaning Mixes: Formulation and Quality Characteristics, Food Sci. Technol. Res., 16, 65-70.
Sadana. B. and Chhabra, C (2004) Development and sensory evaluation of low cost weaning food formulations, J. Hum. Ecol., 16: 133-136.

Disclaimer :

The Asian Journal of Dairy and Food Research (AJDFR) follows a disclaimer policy that outlines the responsibilities of the journal, authors, reviewers, and readers. The policy is designed to ensure that all published content is accurate and meets ethical standards, and to protect the journal from any legal liability.

The AJDFR does not guarantee the accuracy, completeness, or reliability of the content published in the journal. The opinions expressed in published articles are those of the authors and do not necessarily reflect the views of the journal or its editorial board. The journal does not accept any responsibility for any errors or omissions in the content published in the journal.

Authors are responsible for ensuring that their work is original, accurate, and meets ethical standards. They are also responsible for obtaining permission to use copyrighted material and for providing appropriate attribution.

Reviewers are responsible for ensuring that the content of articles is accurate, original, and meets ethical standards. They are also responsible for maintaining confidentiality and disclosing any conflicts of interest.

Readers are responsible for evaluating the content of articles and for making their own judgments about the accuracy and reliability of the information presented. They are also responsible for complying with copyright laws and ethical standards when using the content of articles.

AJDFR is committed to ensuring that all published content meets ethical standards and that all parties involved in the publishing process understand their responsibilities. The disclaimer policy is designed to protect the journal from any legal liability and to ensure that readers can rely on the accuracy and reliability of the content published in the journal.

Copyright :

This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Asian Journal of Dairy and Food Research

QUALITY EVALUATION OF FORMULATED COMPLEMENTARY FOODS

ABSTRACT

KEYWORDS

REFERENCES

Reviewed By

In this Article

APC

Publish With US

Become a Reviewer/Member

Open Access

Products and Services

Support and Policies

Editorial Board