Nutritional Evaluation of Indigenously Developed Weaning Food from Malted Sorghum Incorporated with Soybean and Raw Banana Flour

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.