Nutrient Composition and Recipe Development of Supplementary Foods Based on Bajra, Moth-Beans and Groundnuts

Abstract

Protein malnutrition is a serious problem in India due to cereal-based dietary pattern. Therefore, various preparations based on cereal-pulse combinations are of paramount importance to improve the protein quality of Indian diet FAO suggested that to meet the recommended dietary allowances of infants and preschool children low cost supplementary foods could be processed domestically by employing simple and inexpensive processing technology. Malting and roasting of grains are traditional processing methods widely practiced in various part of our countiy. These methods were proved to enhance the acceptability, digestibility and nutritional quality of cereals and pulses. They bring about many physical and chemical changes in the raw grains and make the nutrients available in the diet.