Nutritional, sensory and physical analysis of pumpkin flour incorporated into weaning mix.

摘要: The objective of this study was to develop a cereal-pulse complementary food fortified with different concentrations pumpkin powder (Cucurbita moschata), and analyse its sensory physic-chemical parameters. Fresh pumpkins(Cucurbita moschata) were procured from the market dehydrated powdered in laboratory. Sorghum (Sorghum vulgare) whole green gram (Vigna radiate) germinated, dried, pulverised combined rice (Oryza sativa) ratio 2:1:1. Pumpkin added mixture at 10%, 20% 30% variations. weaning mix subjected analysis (appearance, colour, flavour, texture overall acceptability) by semi-trained panelists. analysed for moisture, energy, protein, fat, carbohydrates, fibre, beta-carotene anti-oxidant content. Nutritional demonstrated that there significant increase carbohydrate antioxidant levels an concentration powder. revealed fortification had good qualities.