Protein quality of weaning foods based on locally available cereal and pulse combination

摘要: Locally available cereals and pulses such as rice (Oryza sativa), kangini (Setaria italica), sanwak (Echinochloa frumentacea), green gram (Vigna radiata) jaggery were used to formulate three weaning foods. Cereal, pulse mixed in the ratio of 70:30:25. Roasting was main processing technique formulation these The developed foods had 5.06 5.68 g moisture, 10.28 13.71 protein, 2.91 3.77 ash, 1.08 1.87 fat, 14.42 14.98 mg iron, 1.03 1.27 crude fibre, 357 374 Kcal. a nutrient composition within range prescribed by Indian Standard Institute for processed study indicated that obtained from locally food stuffs have potential being produced locally, adaptable household consumption can be good substitute commercial formulae.