Acceptability of supplementary foods based on popped cereals and legumes suitable for rural mothers and children.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
View Archive Info| Field | Value | |
| Relation |
http://ir.cftri.com/2189/
PFHN-02-99 |
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| Title |
Acceptability of supplementary foods based on popped cereals and legumes suitable for rural mothers and children.
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| Creator |
Baskaran, V.
Mahadevamma, L. Malleshi, N. G. Shankara, R. Lokesh, B. R. |
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| Subject |
21 Cereals
13 Nutrition-Human 22 Legumes-Pulses |
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| Description |
Eight types of supplementary foods based on popped cereals (wheat, ragi, bajra and sorghum) blended with legumes (soy and bengal gram) and fortified with essential vitamins and minerals were developed on a pilot plant scale. Four of the supplements were prepared with cereals, soy flour (SF) and bengal gram (BG) dhal and the other four were prepared with combinations of cereals and SF. These blends were mixed with jaggery (obtained by boiling juice out of sugarcane) syrup and pressed into compact form. One hundred gram portions of these foods provided 370+/-20 kilocalories and 11+/-1 g protein. Moisture, crude protein, total carbohydrates, total lipids, ash, dietary fiber and energy contents, of all the developed supplements were within the ranges prescribed by the Indian Standards Institute for processed weaning foods and could satisfactorily meet one-third of the Recommended Dietary Allowance (RDA) of these nutrients per day for preschool children. Organoleptic evaluation and feeding trials revealed that the foods were well accepted by rural mothers and children.
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| Date |
1999
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/2189/1/Plant_Foods_for_Human_Nutrition_53%283%29_Sep_99.pdf
Baskaran, V. and Mahadevamma, L. and Malleshi, N. G. and Shankara, R. and Lokesh, B. R. (1999) Acceptability of supplementary foods based on popped cereals and legumes suitable for rural mothers and children. Plant Foods for Human Nutrition, 53 (3). pp. 237-47. ISSN 0921-9668 |
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