Chemical evaluation of health mix foods developed from quality protein maize

Abstract

To study the effect of Health Mix Foods on three type of food Mixture prepared viz- Health Mix food–I (Maize -1000gm, Wholemung -100gm, Skimmed milk powder -300 gm, chocolate powder-100 gm, Sugar powder-400 gm), Health Mix food- II(Maize - 1000gm, Bengal gm-100 gm, gingelly seed- 150 gm, Skimmed milk powder -300 gm, chocolate powder-100 gm, Sugar powder-400 gm)and Health Mix Food-III(Maize- 1000gm, Wholemung -100gm, Skimmed milk powder -300 gm, chocolate powder-100 gm, sugar powder-400 gm).The study was conducted on 30 respondent selected randomly of age group 18-45, only female sex group in some rural areas of selected village of palamu district (Jharkhand). Health Mix foods developed for farm women under home scale processing methods and these foods prevents from malnutrition disease. These foods were evaluated for proximate composition. The moisture content in all three health mix foods was below the safe moisture level. Health Mix foods -II contain highest amount of fat (8.4%), Fiber (2.28%) and crude protein (15.82%) Comparatively Health Mix foods II and I. The Health Mix I contain Carbohydrate (83.67%) in complex form. Highest amount of fat (1.9%) contain in Health Mix foods I than other two Health Mix foods.