Follow
International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2019) [Effective from January 1, 2019]For more details click here

Login as a Reviewer

Indexed in



National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2018: 95.39
For more details click here

See Guidelines to Authors
Current Issues

Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(6): 1264-1271
DOI: https://doi.org/10.20546/ijcmas.2017.606.148


Nutritional Evaluation of Indigenously Developed Weaning Food from Malted Sorghum Incorporated with Soybean and Raw Banana Flour
Varsha Kumari*, Sangeeta C. Sindhu and Jyoti Singh
Department of Foods and Nutrition, CCSHAU Hisar, Haryana, India
*Corresponding author
Abstract:

Composite flours were developed using malted sorghum, blanched soybean and blanched banana flours in three different ratios, viz. 60:20:20; 50:30:20 and 40:30:30 respectively. Weaning foods were developed by adding 80 g of either skim or whole milk powder and 48 g of sugar per hundred grams in each of composite flour. This developed mixture, when cooked in 800 ml of water resulted in weaning foods of acceptable consistency. The weaning foods thus obtained were found to be acceptable to judges. Based on mean scores of sensory evaluation obtained, one most acceptable weaning food was selected for further analysis. The developed weaning food was acceptable to lactating mothers and had a good nutrient profile. Crude protein, crude fat and crude fibre and ash content were 19.94, 16.05, 2.83 and 2.98 g/100g, respectively while total carbohydrate was found to be 58.14 g/100g and energy was 457.19 kcal.


Keywords: Weaning food, malting, Blanching, sensory analysis, Malted sorghum, Banana flour, Viscosity, Total lysine, Nutritional analysis.
Download this article as Download

How to cite this article:

Varsha Kumari, Sangeeta C. Sindhu and Jyoti Singh. 2017. Nutritional Evaluation of Indigenously Developed Weaning Food from Malted Sorghum Incorporated with Soybean and Raw Banana Flour.Int.J.Curr.Microbiol.App.Sci. 6(6): 1264-1271. doi: https://doi.org/10.20546/ijcmas.2017.606.148