Effect of Processing Treatments on Quality of Cereal Based Soyabean Fortified Instant Weaning Food

Abstract

The study reports on processing of weaning food using different proportions of wheat flour and Soybean flour, with whole milk powder and sugar. The raw materials and processed weaning food samples were analyzed for their moisture, protein, fat, ash and total carbohydrate content. Six samples of weaning food were prepared using 5% and 10% Soya flour and control sample were processed without Soya flour. The moisture content of the processed weaning food was found lower than that of control. The protein ash and fat of the samples with Soya flour were higher and carbohydrate contents were lower than that of control sample. No remarkable change in moisture content, peroxide value, fatty acid value and flavor were observed up to 4 months of storage in ambient condition indicating that the products were shelf stable up to 4 months of storage. The bacterial count increased with the increase of storage time.