Formulation and standardization of millet based supplementary food and its Physico-chemical evaluation

Abstract

Wheat, ragi and bajra based supplementary food mix was prepared with 5.0 per cent incorporation of carrot and araikeerai (Amaranthus dubius) powder. Based on the organoleptic evaluation it was decided to use bajra based supplementary food mix for the further formulation of supplementary foods and its quality evaluation. The freshly prepared supplementary food mix contained moisture (5.96%), protein (15.85%), fat (9.85%), total sugar (14.10%), reducing sugar (8.65%), fiber (3.26%) and ash (2.04%). The calcium, iron, b-carotene, antioxidant activity and total chlorophyll of the food mix were 490.2 mg, 9.13 mg and 8,048 mg, 76.9 and 2.30 per cent, respectively. The pH and acidity of the sample were 6.20 and 0.507 per cent, respectively. The bacterial, yeast, fungal population of the supplementary food mix was 3.0 x 105 cfu / g, 4 x 105 cfu / g, 2 x 105 cfu / g, respectively.