Development of finger millet (Eleusine coracana) incorporated weaning mix for infant
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Date
2012-08
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G.B. Pant University of Agriculture and Technology, Pantnagar - 263145 (Uttarakhand)
Abstract
The present study was undertaken to develop finger millet incorporated weaning mix. Color, thousand kernel weight, volume, grain hardness, bulk density and hydration capacity of finger millet grains were observed to be brown, 2.33 g, 3.8 ml, 2.12 Kg per grain, 0.83 ml and 0.05 g/cc, respectively. Popping per cent, popping volume and expansion volume were found to be 57.26 per cent, 4 ml and 3.35 ml, respectively. Germination, leaching loss, metabolic loss, vegetative loss and total dry matter loss in per cent was found to be 99.33, 1.33, 8.00, 7.20 and 16.44, respectively. A base mixture of roasted parboiled rice, green gram and soybean flour in the ratio of 8:1:1 was prepared. Roasted, popped and malted finger millet flour was incorporated in different proportion (30 to 80%) respectively, to the base mix, followed by fortification with multivitamin multimineral powder. Mean sensory score showed that 50 per cent malted finger millet flour incorporated weaning mix was most acceptable. Formulated weaning mix per 100g, had moisture, protein, crude fat, total ash, crude fiber, carbohydrate and energy content of 2.85, 15.60, 2.66, 2.86, 1.0, 74.99 and 386 Kcal, respectively on dry weight basis. It contained 380.72 µg vitamin A, 1200 µg vitamin D, 180 mg vitamin C, 12.39 mg thiamine, 12.17 mg riboflavin, 122.25 mg niacin and 36 µg folic acid, 40.86 mg iron and 4.85 mg zinc per 100 g. The developed weaning mix met Food Safety and Standards Regulations, 2010, specifications. In vitro digestibility was observed to be 72.39 per cent. Hot paste viscosity of formulated weaning gruel was 120 centipoise at 35 per cent slurry concentration. Non- significant difference between developed and commercial mix was recorded for sensory evaluation. Total bacterial count and moisture content significantly increased after three months storage however, it was well within the permissible limit of FSSR, 2010. Mould growth, E coli and coliforms were absent in fresh as well as in stored weaning mix. Non- significant difference was observed for sensory quality after three months of storage Formulated weaning mix served in the form of gruel was well tolerated and accepted by 20 infants when evaluated by ICMR criteria (1984). Formulated weaning mix was supplied to infants aged 6- 12 months for ninety days. Significant increase in weight, height, chest circumference and mid upper arm circumference was observed. Thus, formulated weaning mix promoted growth in the infants aged 6- 12 months. Cost of weaning mix was Rs. 4.79 per 100 g.
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