Formulation of Cereal-Milk Infant Food

The high incidence of protein malnutrition among young children calls for effective steps to improve the protein contents and the quality of their diets. Formulation of Infant Food based on cereals, legume and whole milk powder on the basis of calculating Protein Quality Indices (PQI) of various combinations of these was done. Water absorption and Gel formation capacity of these mixtures was determined. The dough s were autoclaved, extruded and the products dried. The powdered cereals-legume mixture was then mixed with milk powder. The proximate analysis, Amino acid analysis, Digestibility, Gel formation and Solubility was worked out. Fat and Protein percent was higher than market sample. Lysine varied between 54.88-57.54 mg / gm protein which resembles FAO pattern of Amino acid requirements. Tryptophan varied between 10.25 to 11.17 mg /gm protein, which was higher than FAO pattern .The TSAA varied between 26.52-27.06 mg/gm protein, which was comparable with FAO pattern. Solubility varied between 83.5 to 90.0% .The carbohydrates digestibility varied from 50.5 to 52.36 % and protein digestibility 57.7 to 63.0%.They satisfied the ISI specifications for infant foods.

Autorentext

Chhaya C. Renge, M.Tech : Studied Food Technology at Nagpur University, working as SRA(Technical) at Dr.Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra, IndiaMadhuri M. Sadafale, M.Sc.(Agri): Studied Plant Physiology at Dr.Panjabrao Deshmukh Krishi Vidyapeeth, Akola, Maharashtra, India