PREPARATION OF PORRIDGE FROM GERMINATED MULTIGRAIN AND ITS NUTRITIONAL EVALUATION

Abstract

Malnutrition, a state of improper nutrient balance in the body affects health and aggravates many infectious diseases. Protein energy malnutrition is still a major problem in all the segments of population. Complementary feeding is very important component of infant feeding. After 6 months, mother‘s milk is not sufficient for the growing child and weaning food should be started, timely and in adequate amounts. A nutritionally rich weaning food i.e. multigrain porridge was prepared suited for children aged 1 to 3 years from germinated wheat, buckwheat and green gram. Cereals are limited in essential amino acids such as lysine even though rich in threonine and tryptophan, while most oil seeds and legumes are rich in lysine and deficient in sulphur containing amino acids. Therefore, the combination of cereals and pulses in formulation of porridge gives a nutritious food containing all the amino acids. Thirteen products were formulated varying the proportion of cereals and pulses using design expert software (D-optimal). Locally available and cheap raw materials were used where cereals were used as the staple source, legumes as a protein source. From the thirteen products, only five products having low bulk density and low swelling index were chosen. From the sensory analysis the best product was found out. The grains selected were cleaned, washed, soaked, germinated, dried, roasted and then stored in air tight containers. The roasted grains were then mixed homogenously according to the required proportion and then milled. The milled grains were sieved and the grits obtained were kept in separate air tight containers. The formulation containing wheat, buckwheat and green gram in the ratio 1:1:1 was selected as the best sample from the sensory evaluation. The protein, fat, carbohydrate, crude fiber and total ash of the product were found to be 28.32%, 2.3%, 63.73%, 3.15% and 2.5% respectively. The food can supply 388.90 kcal/ 100 gm. The iron and calcium content of the product were found to be 3.5 mg/100 gm and 82.4 mg/100 gm. Germination also increased the vitamin C content of the grains. While analyzing the amino acid profile of the final product qualitatively, it was found that all the essential amino acids were present in the product indicating as a complete food for a weaning child and can be scaled up for industrial purpose to provide low cost weaning food to growing children.