Formulation and Sensory Evaluation of Complementary Foods from Millet and Oyster Mushroom

Abstract

Timely introduction of complementary foods is essential for nutrition as well as growth and development of child at the age of six month of life. locally available millets were used for formulation of complementary foods as control sample and value addition was done with dry mushroom powder. The sensory evaluation trials were conducted for consecutive three days for panel of ten judges and 76 mothers of the child between six to 12 months at the aganwadi center of the slums of Amravati city. The sensory quality of control and experimental complementary food were acceptable by judges as well as mothers. The value addition of oyster mushroom powder was found effective to improve protein content of the experimental complementary foods.