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Developing Indigenous weaning food based on Ragi flour
(College of Rural Home Science, Vellayani, 1987) Jessy Philip; KAU; Prema, L
A study was conducted to develop a weaning food based on ragi flour which is nutritious,low cost and acceptable The ragi flour was supplemented with green gram,sesame, tapioca and skim milk powder to improve the nutritive value. Based on the nutritive value and chemical score, six combinations of weaning formulae were developed. Protein quality of the weaning formulae assessed through animal experiments reveal that the weaning formulae which contains ragi, green gram, sesame, tapioca and skim milk powder in the ratio3:2:1.5:2:1.5 gave significantly better values for all the criteria. The acceptability of the weaning formulae was assessed by the panel members, mothers and children. The results of the study indicate that the bland porridge prepared with the weaning formulae was acceptable. The bland porridge was deficient in calories, vitamin A and iron. Other food ingredients were added to make.up these deficiencies and. two recipes were standardised. The recipes were also found to be acceptable by the panel members and children.