Published Paper Details:

The present research is carried out to develop weaning food with from cheap, locally available grains and improving its nutritional availability by germination. The sugar was substituted with dry date powder (till 10%) to reduce sugar content of weaning food. Developed weaning foods ingredients composition was confirmed on the basis of sensory, nutritional and functional properties evaluation. The confirmed formulation was packed in three different packaging materials (LDPE pouch, HDPE standing pouch, aluminium laminate pouch) and effect of storage period on moisture content, total plate count, yeast and mold count, peroxide value were analysed to check storage stability of weaning food. The weaning food sample with 5% dry date powder and 15% sugar got highest score in sensory analysis (colour-8.3, taste-8.6, flavour-8.3, mouthfeel-8.4) and received higher overall acceptability (overall acceptability-8.3) compared to other samples. The moisture content, crude protein, crude fat, crude fiber and crude ash of weaning food were increased with increase in the concentration of dry date powder. However, carbohydrates were decreased with decrease in dry date powder. The iron and calcium content were increased with increased with increase in dry date powder. The water absorption capacity and swelling capacity were directly proportional to the concentration of dry date powder. The moisture content, total plate count, yeast and mold count, peroxide value were in acceptable limit in all packaging material but slight less in aluminium laminate pouch as compare to HDPE standing pouch and LDPE pouch after the period of 42 days.