Development, nutritive content and shelf life of home processed supplementary foods

Abstract

Four low cost supplements containing whole wheat, pearl millet, bengal gram, green gram grain and amaranth leaves employing roasting and malting methods were developed. Nutritional evaluation showed that chemical composition of developed supplements was within the range prescribed for processed supplements and could meet satisfactorily one third requirements of protein, energy, iron and calcium for young children. Developed supplements were stored in three packings, polythene bags, tins with lids, glass bottle with lids (each 1 kg capacity, under ambient temperature (24-32 degrees C) and RH (70-80%) for a period of 30 days and analysed for moisture, peroxide value, fat acidity and alcoholic acidity. Stored samples were also evaluated organoleptically. The values of moisture, peroxide value, fat acidity and alcoholic acidity of stored samples were within the range of prescribed specifications for processed supplements. Storage of supplements for 30 days resulted in non-significant changes in organoleptic traits except for taste and aroma of bajra based supplements on 20th and 30th day of storage. In spite of these variations, all the supplements were found to be acceptable till 30th day of storage.