Studies on formulation and quality evaluation of weaning food from sorghum malt

Abstract

In the present investigation attempts have been made to prepare weaning food having low cost, high nutritional value, low viscosity and better acceptability by using sorghum malt. Three weaning foods combination were prepared by using different proportions of sorghum malt flour, mothbean malt flour, sesame flour and skim milk powder. These formulations were subjected to organoleptic evaluation and among the experimental formulations, formulation F1 containing sorghum malt, mothbean malt, sesame flour and skim milk powder in the proportion of 50:30:10:10 was accepted as best considering the highest sensory score (8.28) awarded to it.