Development of Nutritional Value Added Wheat based Weaning Mixes

Abstract

First 1000 days are very crucial for the physical & mental development of an infant. Right nutrition is of utmost importance for this age group. With this view, wheat based value added weaning mixes were developed & standardized. The mixes were analyzed for their acceptability, physico-chemical characteristics, nutritional value and shelf life. Four types of weaning mixes were developed using wheat + soyabean / moth bean + pumpkin / papaya powder termed as WM 1, WM 2, WM 3 & WM 4. Malting, roasting and oven drying methods were used to prepared weaning mixtures in powder form. The mean score for overall acceptability of developed wheat based weaning mixes ranged from 7.99 to 8.3. Acceptability by sensory evaluation & plate waste weighment method was more for mothbean based weaning mixes as compared to soyabean based weaning mixes. Physico-chemical characteristics were analyzed for yield, water retention capacity & swelling index that was found more for soyabean based weaning mixes. Shelf life of different weaning mixes was compared & found significantly more in mothbean based (WM1 & WM 2). Soyabean based weaning mix (W4) was found to have maximum water retention capacity that showed lower shelf life in comparison to other mixes. Nutritional value was calculated for all weaning mixes in which WM3 & WM 4 (soyabean based) samples showed maximum nutritive value as compared to other samples (p<0.01).