Development and Nutritional Analysis of Value added weaning mixes
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Date
2008
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Department of Food and Nutrition College of Home Science Rajasthan Agricultural University, Bikaner
Abstract
Value added weaning mixture were standardized and analyzed for their
sensory physico-chemical characteristics, nutritional and shelf life. Value added
weaning mixes prepared by using wheat, pearl millet, rice, soybean, mothbean,
pumpkin and papaya powder. Malting, Roasting and oven drying method were
used. Twelve types of weaning mixes were standardized i.e. four weaning mixes
from each grain i.e. rice, wheat and pearl millet.
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