Formulation and nutritional composition of cereal-pulse based complementary food

Abstract

The present study was undertaken with objectives of formulating cereal-pulse based complementary foods made from easily available and staple foods with potential nutritional benefits using household processing techniques to evaluate sensory parameters and study the physico-chemical properties of the developed food. Acceptability trials were conducted. Analysis of variance was done and the means were tested for significance at 5% probability level to find out if there is any significant difference between the treatments. The moisture content ranged from 9.60±0.10 to 13.13±0.06 g/100g, protein from 12.19±0.12 to 13.39±0.09 g/100g, fat content from 7.13±0.01 to 10.82±0.07 g/100g, crude fibre from 0.44±0.07 to 1.09±0.01 mg/100g, total mineral from 1.90±0.04 to 2.16±0.05 g/100g, iron from 9.51±0.34 to 11.24±0.27 mg/100g and calcium from 126.1±0.32 to 131±1.22 mg/100g. The formulated food had good nutritional profile and may also be used for popularizing them among the rural population as a source of nutritious complementary food.