Formulation, nutritional evaluation and storage study of supplementary food (Panjiri).

摘要: Supplementary foods were formulated from locally available flours of cereal grain and legumes such as wheat flour, soybean flour chick pea using household technologies like blending roasting. The proximate composition product used for preparation supplementary food fortified with 10% skimmed milk powder contained higher amount protein other nutrients. They proteins (16.2 to 21.1%), fat (1.9 4.5%), fiber (1.28 1.78%), ash (0.7 1.40%) carbohydrates (67.66 77.2%). Also showed that soy / chickpea alone or in combination, both increased the significantly. Soy fortification was considered best because it is rich good acceptability. total energy expressed terms Kcal per 100 g varied 350.7 395.8. various minerals viz., calcium, phosphorus iron found increase on supplementation powder. Shelf life polyethylene laminate packaging materials period three months.