DEVELOPMENT, NUTRITIVE CONTENT AND SHELF-LIFE OF HOME PROCESSED SUPPLEMENTARY FOODS

Four low cost supplements containing whole wheat, pearl millet, bengal gram, green gram grain and amaranth leaves employing roasting and mal ting methods were developed. Nutritional evaluation showed that chemic al composition of developed supplements was within the range prescribe d for processed supplements and could meet satisfactorily one third re quirements of protein, energy, iron and calcium for young children. De veloped supplements were stored in three packings, polythene bags, tin s with lids, glass bottle with lids (each 1 kg capacity, under ambient temperature (24-32-degrees-C) and RH (70-80%) for a period of 30 days and analysed for moisture, peroxide value, fat acidity and alcoholic acidity. Stored samples were also evaluated organoleptically. The valu es of moisture, peroxide value, fat acidity and alcoholic acidity of s tored samples were within the range of prescribed specifications for p rocessed supplements. Storage of supplements for 30 days resulted in n on-significant changes in organoleptic traits except for taste and aro ma of bajra based supplements on 20th and 30th day of storage. In spit e of these variations, all the supplements were found to be acceptable till 30th day of storage.