Abstract
The aim of this study was to evaluate the effect of blending ratio of malted barley, maize, and roasted pea flour on complementary food quality and sensory acceptability. D‐ Optimal mixture design was used to generate 14 formulations. Each ingredient had 55–90% maize, 20–35% pea and 4–12% malted barley. Pretreatments like debranning of maize, roasting of pea and dehusking of malted barley were done. The three component‐constrained mixture design was conducted using Design‐Expert® 6 (Stat‐Ease). Ash, protein, fat, fiber, moisture, and carbohydrate contents were found in between range of 1.5–2.5%, 13.0–18.5%, 1.8–2.5%, 3.06–4.45%, 5.0–6.5%, and 68.9–74.1%, respectively. Significant difference (P < 0.05) among the treatments was observed for protein, moisture, odor, flavor and sensory overall acceptability. Lack‐of‐fit was significantly different only for fat (R 2 = 0.90). Thus, the model generated can predict all attributes except for fat. The optimum values of high nutrient content and sensory acceptability were observed in the range of 55.0–68.5%, 27.5–35.0%, and 4.0–10.0% for maize, pea, and malted barley respectively.
Highlights
Complementary foods are any nutrient-containing foods or liquids other than breast milk given to young children during the period of complementary feeding (6–24 months) (WHO 2001)
Here we aim to evaluate the effect of blending a ratio of maize as a source of starch, roasted pea as a source of protein and malted barley as a source of enzymes and carbohydrates on nutritional and sensory quality of complementary foods was evaluated
The highest moisture content was recorded in blend of 76% maize, 20% pea and 4% malted barley while the least moisture content was observed in blend of 55% maize, 35% pea and 10% malted barley (Table 3)
Summary
Complementary foods are any nutrient-containing foods or liquids other than breast milk given to young children during the period of complementary feeding (6–24 months) (WHO 2001). The growth of an infant in the first 2 years is very rapid and breast feeding alone will not meet the child nutritional requirements. That is why protein-energy malnutrition is a major infant problem in the developing countries (WHO 2001). Inadequate complementary food is a major cause for the high incidence of child malnutrition, morbidity, and mortality in many developing countries (Krebs and Westcott 2002). To reduce these problems, low-cost indigenous and unexploited legumes which can be processed and when properly complemented with commonly available carbohydrate sources will provide relatively affordable complementary foods that will help to alleviate protein-energy malnutrition and improve infants’ nutrition
Sign-in/Register to view highlights & summary 
Published Version (
Free)
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call