Physicochemical, Nutritional and Functional Properties of Selected Material used for the Production of Ready-to-Eat Health Foods for Malnourished Children

Abstract

This article deals with physicochemical, thermal and functional properties of cereals (maize), pulses (Bengal gram) vegetables (potato flour), oil seed (peanut, soybean), sweetener (sugar and glucose powder), milk powder, soybean oil, emulsifier (lecithin and Mono Di glyceride) and vitamin & mineral premix used for the preparation of ready to eat therapeutic health food for malnourished children. The physical (bulk and true density, porosity and flowability), chemical (moisture, fat, protein and total energy), thermal properties (thermal conductivity, thermal diffusivity and volumetric specific heat) and functional properties (protein digestibility) were determined using standard protocols. The bulk density, particle and porosity of raw and processed ingredients were varied from 0.54 to 1.37 g/cc, 1.03 to 2.37 g/cc and 0.40 to 0.60 % respectively. The water activity (a w ), flowability, thermal conductivity, thermal diffusivity and specific heat were 0.02 to 0.76, 4 to 18 S, 0.071 to 0.214 W/mk, 0.0032 to 0.890 mm 2 /s and 1.24 x 10-3 to 0.52 MJ/m 3 k, respectively. The roasted soybean flour has maximum (82%) protein digestibility; the respective data for the roasted peanut paste was (79%) and roasted Bengal gram flour (79%).