Journal of Food Processing & Technology

More S G

Publications

• Research Article
  Formulation, Nutritional Evaluation and Storage Study of Supplementary Food (Panjiri)
  Author(s): Salve RV, Mehrajfatema ZM, Kadam ML and More S GSalve RV, Mehrajfatema ZM, Kadam ML and More S G
  
  Supplementary foods were formulated from locally available flours of cereal grain and legumes such as wheat flour, soybean flour and chick pea flour using household technologies like blending and roasting. The proximate composition of product used for preparation of supplementary food fortified with 10% skimmed milk powder contained higher amount of protein and other nutrients. They contained proteins (16.2 to 21.1%), fat (1.9 to 4.5%), fiber (1.28 to 1.78%), ash (0.7 to 1.40%) and carbohydrates (67.66 to 77.2%). Also showed that soy flour / chickpea flour alone or in combination, both increased the amount of protein significantly. Soy flour fortification was considered the best because it is rich in protein with good product acceptability. The total energy expressed in terms of Kcal per 100 g of product varied from 350.7 to 395.8. The various minerals viz., calcium, phosphorus and ir.. View More»
  DOI: 10.4172/2157-7110.1000131

  Abstract PDF