Preparation and quality evaluation of nutritious instant baby food from indigenous sources
2009
Raza, S. (National Agricultural Research Centre, Islamabad (Pakistan). Food Quality and Nutrition Programme) | Safdar, M.N. (National Agricultural Research Centre, Islamabad (Pakistan). Food Quality and Nutrition Programme) | Mumtaz, A. (National Agricultural Research Centre, Islamabad (Pakistan). Food Quality and Nutrition Programme) | Siddiqui, N. | Nasim, K. | Amjad, M.
The objective of study was to prepare nutritionally balanced baby foods from indigenous food materials utilizing home cooking methods and evaluates the sensory attributes and shelf life at ambient conditions. Four different recipes of baby foods were developed containing 50% cereals, 30% legumes, 10% vegetables and 10% nuts and seeds. Different processing methods cleaning, washing, germination of pulses, peeling, cutting and blanching of vegetables, drying, roasting, grinding and mixing of ingredients were used. Recipe "A" containing rice, mung, potato and poppy seed was organoleptically preferred. No significant change in moisture content, peroxide value and free fatty acid were observed during three months storage in double polyethylene bags at ambient temperature (20-25 degree C).
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