Development of Millet-Legume Based Nutritious Biscuits for Malnourished Children and its Organoleptic Evaluation
2015
Varmā, Añjalī | Singh, Vishakha
Child malnutrition is highly prevalent in low-income and middle-income countries, resulting in substantial increases in mortality and overall disease burden. Children therefore require nutritionally balanced calorie-dense foods because of the increasing nutritional demands of the growing body. The study was aimed to formulate and evaluate biscuits prepared by millets and legume with optimum nutrition and organoleptic attributes. Germinated sorghum, maize flour and roasted bengal gram flour were selected for the preparation of biscuits. Germination of sorghum is very important in preparing food with low viscosity and high energy. The recipe was standardized and subjected toorganoleptic evaluation by a panel of semitrained judges using 9-point Hedonic Scale from the faculty of Department of Foods and Nutrition. Mean score of overall acceptability of formulated biscuits was 7.0 ± 0.051 that was revealed that it was ‘liked moderately’ by panel members. Hence it may be concluded that germinated sorghum, maize flour and roasted bengal gram flour based nutritious biscuits has desirable sensory properties as well as nutritional quality. So, it can be successfully incorporated in the diet of children because it may help in improving the nutritional status of malnourished children.
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