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RESEARCH PAPER
Year : 2015  |  Volume : 4  |  Issue : 1  |  Page : 77-83

Use of fermentation and malting for development of ready-to-use complementary food mixes


Department of Food Science and Nutrition, SNDT Women's University, Sir Vithaldas Vidyavihar, Juhu, Mumbai

Correspondence Address:
Neha Lohia
Department of Food Science and Nutrition, SNDT Women's University, Sir Vithaldas Vidyavihar, Juhu, Mumbai

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Source of Support: None, Conflict of Interest: None


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Two ready-to-use complementary foods (RUCF) were formulated using fermented or malted locally available cereals and pulses. Dehydrated fruit or vegetable powders were incorporated in the RUCF. The RUCF were analyzed for physical properties, proximate constituents, selected nutrients and shelf life was studied. Moisture and protein content of the malted mix was lower than the fermented mix, but fat content was similar. Both RUCF provided 4Kcal/g. Total iron content of the fermented mix was higher (10.1mg%) than the malted mix (8.2mg%). Total zinc content of both RUCF was similar (4mg %). Calcium content of the malted RUCF (234mg%) was higher than the fermented mix (192mg%). Phytate content of both RUCF was 219 – 262 mg%. Packed bulk density of both RUCF was 0.7g/ml, water absorption capacity was 0.3ml/g. Both RUCF had >70% dispersibility. Compared to the RDA for 1 – 3 year olds, the RUCF contributed 40% energy, >60% protein, >90% iron, >80% zinc and >30% calcium of the recommended allowances for these nutrients. Thus, fermentation or malting can be used to produce RUCF that are energy dense, have low bulk density, low water absorption capacity and high dispersibility.


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