Development, organoleptic, chemical, and microbial analysis of a complementary food premix based on makhana, chickpeas, and steamed rice flour

Abstract

The formulation for preparation of premix was carried out by using different variation in makhana powder and steam rice flour whereas chickpea flour which is constant T0, T1, T2, T3, T4 viz., 100:00, 40:15:15, 35:20:15, 32:21:15, 30:21,15 respectively. Further premix power were prepared and it then allow for organoleptic evaluation with semi trained panel in that T1 is got more score in terms of texture, consistency and taste received highest sensory score (8). chemical properties of preimix viz, moisture, fat, protein, carbohydrates, ash Result obtained for chemical composition of premixed revealed that moisture content was 7.85%, fat 6.10%, protein 10.35%, carbohydrates 72.40%, crude fiber 3.5%, and ash 1.5%. with calories of 385.9 kcal. Later, sample is treated for microbial analysis on storage studies of 1, 4 and 8 days with parameter evaluated TPC and Yeast and Mould count results shows for TPC (CFU/g) for Day 1, 4 and 8 are 3.2 x 103, 3.6 x 103, 4.0 x 103 and Yeast & Mold Count (CFU/g) 1.6 x 103, 2.1 x 102, d3.5 x 102 and coliform count (CFU/g)