Magazine 2012
A Study on Storage and Acceptability
Of Weaning Food
Dr. Manjusha S. Molwane
Joint Director of Higher Education Mumbai Region, Mumbai
Introduction :
India is one of the major developing countries in the world. According to recent census the population of India
is 8443.24 lakhs, indeed infants and children contribute approximately 15-16% of total population. It has been
reported that the Infant mortality rate has come down significantly from 114(1980) to 58(2004). Apart from
neonatal deaths next issue is Malnutrition and Low birth weight baby. The high percentage of morbidity and
mortality is therefore taken as index of severity and prevalence of malnutrition. Infections, lack of health care,
unawareness of correct breast feeding practices , lack of inputs under BCC(behavior communication change),
counseling on feeding child below six months, 6 months to 2 years, above 2 years etc.
This research was purely intended to develop complementary food which can be used right from weaning the
child. Also the food is developed from locally available indigenous foods and which is affordable for a common
poor man. For counteracting the malnutrition, it is necessary to adopt well known and appropriate technology
so that mothers can prepare it easily at home. Keeping all these points in mind four weaning foods are
developed and its shelf life and acceptability study were also conducted so that weaning food can be used by
mothers
Methodology : Wheat(Tritcum aestivum), Rice(Oryza sativa)and Jowar(Sorghum vulrage)and pulses Green
gram(Phaseolus aureus,Roxb) and Moth bean(Phaseolus aconitifolius) were obtained and were soaked,
germinated, dried ,roasted and pulverized by using standardized time for each process. various proportion of
these cereals and pulses were tried to decide best combination in all respects.
Result & Discussion :
Nutritional composition of commercial and Home made weaning food formulations.
The nutritional composition of home made weaning food formulations viz HMWF(G)with green gram and
HMWF(M) with Moth Bean along with the commercial weaning foods ( viz Cerelac, a weaning food containing
wheat and milk, and Nestum , a rice based weaning food devoid of milk) have been investigated. The result
are presented in Table . The results indicated that the energy values of ( Cerelac and Nestum) the commercial
weaning foods are comparatively higher than HMWF(G) and HMWF(M) in the present investigation. The results
also revealed that the protein content of home made weaning food formulations viz HMWF(G) and HMWF(M)
were found to be 14.34 and 14.45 per cent respectively. These values are quite comparable with the protein
content value of cerelac (15.50 per cent) . However, it is noteworthy to mention that the protein content of other
commercial weaning food (viz Nestum, a rice based) was found to be considerably low (6.0 per cent) . Similarly,
the carbohydrate content of Nestum was found to be the highest (86.0 per cent) as compared to cerelac
HMWF(G) and HMWF(M) developed in the laboratory. However, the dietary fiber content of HMWF(G) and
HMWF(M) is comparable with the Nestum (2.70 per cent) However, the dietary fiber found to be almost equal
to cerelac (2.7 per cent).On the contrary, the ash content of Nestum was very low (0.7 per cent). It can be seen
from the results (Table 43) that phosphorus content of HMWF(G) and HMWF(M) comparatively lower than
Cerelac (380mg/100g). However, it is observed that the iron content of Nestum was found to be the highest
(18.5mg/100g). Thus , it can been seen from the data (Table 43) that the commercial weaning food investigated
were found to be fortified with minerals and vitamins. According to walker , a well known nutritionist (1990), the
home made weaning food formulations need not be fortified.
Proximate Composition of Made Weaning Food Formulation using Processed b Cereals and
Legumes Compared to the Recommended Daily Allowances (RDA) And ISI specification a
_
__________________________________________________________________________
Composition (%)
Home made weaning food Formulations
_____________________________________
ISI
RDA
_
Specifi
A
B
C
D
cations
(119)
2
5:25:25:25 25:25:25:25 20:20:20:40 20:20:20:40
J:W:R:GG W:J:R:MB J:W:R:GG W:J:R:MB
_________________________________________________________________________--_
_
Moisture (G/100 mg)
Protein (g/100 gm)
Total fat (g/100 gm)
Total carbohydrates
6.00+0.12
12.27+1.10
1.46+0.09
61.49+2.05
6.00+0.11
12.34+1.68
1.45+0.08
61.49+1.89
5.92+0.0.09
12.34+1.0
1.45+0.08
56.86+2.09
5.98+0.16
14.45+1.29 14.0n
1.43+0.09 7.5 x 14.0 n
56.86+2.09 45.0 n
6.0x
8.3
b
(
g/100 gm)
Starch (g/100 gm)
Ash (g/100 gm)
50.12+1.95
2.39+0.91
49.59+2.15
2.45+0.59
2.49+0.90
45.85+1.68
2.73+0.65
2.66+0.72
45.05+1.29
2.82+0.88
2.88+0.80
b
5.0 x
1.0 x
b
b
b
6
Crude fibre (g/100 gm) 2.36+0.75
Energy (Kcal)
308.18+10.21 308.37+10.55 297.85+9.25 298.11+8.99 303 n
a.
b.
c.
The values are mean + SD of six determination.
Germination followed by toasting.
Wheat, R-Rice, MB b Moth bean, J b Jowar, GG b Green gram, and
x maximum and n- minimum.
It is well documented that scientific methods of sensory analysis of foods are very important in assessing the
acceptability of food products. Unless otherwise mentioned, the term flavor includes taste, smell and feeling
on the tongue. The sense of taste is limited to 4 characteristics viz sweet, sour, salty and bitter. The term
feeling or b textureb in the present study used to refer consistency and granularity of the food product.
A) Sensory Evaluation of HMWF(G) and HMWF(M) by Trained panelists ( Home Scientists) :
Home made weaning food formulations made out of rice, jowar, wheat, green gram and /or moth bean (A,B,C,D)
were compared with commercial weaning food formulation. The data on average of ranks given are presented
in Table 44 with standard error, critical difference and F values.
The Sample C scored the highest average when the colour of home made weaning formulations was compared
with commercial weaning food- Cerelac. However, sample
A-C as well as sample B b D were not found to differ significantly from each other. Similarly] the samples
prepared from green gram scored significantly higher average than the samples containing moth bean.
Flavour is another attribute of sensory evaluation. The sample A scored highest (3.41) average next ranked
sample C (3.20) but the difference in these scores obtained was found to be statistically non significant.
Samples B and D showed significantly lower acceptability than that of samples A and C.
Cerelac scored highest average (3.70) for the textural characteristics. Samples A (2.87), B (2.84) and D (2.72)
were not found to differ significantly from each other, whereas, sample C scored highest (3.53) among the
developed weaning food formulations in the laboratory. It is important to note that the difference in the averages
of score for Cerelac and sample C are not significantly different.
As far as taste was concerned , home made weaning formulations A,B and C scored approximately similar
ranks However, the sample D scored lowest (2.31) rank amongst developed formulations. The Cerelac was
disliked relatively more as compared to home made weaning formulation for taste and scored average 1.40
only.
The scores obtained for appearance indicated that sample A and C were found to be significantly superior
over samples B and D. However, Cerelac scored average of 3.51 which was highest among all the samples
evaluated. However, this difference was not found to be very much significant to scores of sample A and D.
(120)
The data indicated that the overall acceptability scores of weaning food formulation C was found to be the
highest (3.32) average, and next ranked sample A (3.17). The scores obtained for samples B and D were not
significantly different from the scores obtained for Cerelac.
Thus , the result indicated that green gram incorporation was proved to be superior in all parameters (i.e.
colour, flavour, taste and appearance) investigated in the present study. However, the attribute texture did not
found to be affected by using either green gram or moth bean. The overall acceptability indicated that sample
b Cb composing of rice, wheat, jowar and green gram (1:1:1:2) was accepted by the trained panelist and scored
significantly higher averages. Incorporation of moth bean instead of green gram was not accepted by the
trained panelists.
B) Sensory evaluation of Home Made Weaning Food by mothers:
Mothers having atleast one child below 3-5 years age were taken as assessor. Similar ranking test was applied
to evaluate the acceptability in general and the results are presented in Table . The sample C was most
acceptable (3.04) in terms of colour, next ranked sample. A, whereas, sample B and D showed equal (2.72)
levels of acceptability by mothers. These difference in the acceptability scores of sample C , sample A and
Cerelac was not statistically significant.
The average scores obtained for flavour were significantly higher for weaning food formulations A and
C as compared to B and D. However, there was no significant difference in the sample A and sample C, so also
in the sample B and sample D. Cerelac scored lowest (1.62) rank as far as flavour was concerned. The average
score obtained for sample C was relatively more than all other samples tested. Nevertheless, the difference in
the scores was nonsignificant. Sample C and Sample A showed better acceptability which was found to be
significantly higher than that of sample B and sample D. Rohinidevi, et.al (1990) studied the improvement of
traditional weaning mixes. She found that addition of green gram dhal to the basic traditional receipe of
SATTU was found to improve itb s acceptability significantly.
Thus, the incorporation of green gram was found to be more acceptable than that of moth bean in weaning
food formulations. Moreover, survey conducted for the present investigation also indicated that green gram
was commonly used for the preparation of young childrenb s food. And , therefore, the sample C containing
green gram as one of the ingredients, will be recommended as a weaning food formulation which will also be
suitable to local food habits and feeding pattern.
C) Acceptability of Home made weaning formulation after interviewing the mothers:
Those mothers, who fed the Home Made Weaning food Formulation to their babies under the experimental
group for a period of three 3 months, were interviewed by administering a questionnaire to them in order to
evaluate the acceptability of HMWF.
The mothers reported that the babies accepted the food likingly (33.00 per cent). Some mothers said that the
HMWF was accepted by their babies easily (26.40 per cent) without any hesitation. 33.00% mothers mentioned
that for first two days the child made fuss to eat HMWF, but later he accepted it. Out of 15 mothers only one
mother mentioned that she had to feed HMWF to the child with some force.
All mothers (100%) opined that the weaning food prepared in the laboratory was found to be the right food for
their babies. The nutritional composition also revealed that it was very nutritious (79.20 per cent) , tasty
(
66.00per cent), cheap (6.60 per cent).
One of the mother out of 15 interviewed , opined that the cooking of weaning formulation was difficult. The
result also indicated that 13 mothers expressed that it should be made available to us all the time.
Nevertheless, it was observed that all mothers were ready to prepare the HMWF at their home. In the present
study, efforts were made to enquire about the improvement in the growth of their infants after feeding the
HMWF. The results revealed that the mothers (66 per cent) accepted wholeheartedly that feeding of HMWF was
found to be very much beneficial in improving the health of their babies. However, mothers (19.80 per cent) did
not give any specific comments. Moreover, some of the mothers (13.20 per cent) opined that their babies
found to be normal. The results also indicated that most of the mothers ( 65.80 per cent ) opined that their
infants preferred to eat HMWF completely, however, some of the mothers (13.20 per cent) claimed that their
infants refused to consume HMWF completely.
Those mothers who were given HMWF to feed their children, they were already feeding some food or other
foods to their babies viz Rice- water (59.40) , Dhal-water (26.40 per cent) , vegetable soup (13.20 per cent) ,
and Fruits (13.20 per cent).
(121)
In the beginning of the feeding experiment, all mothers were offered the HMWF in semi liquid form, later as the
child got accustomed to eat the same, the quantity of HMWF powder was increased and the consistency was
also made thick. 92.40 percent mothers opined that their child did not suffer from any gastro intestinal disorder
like stomach upset, vomiting, diarrhea etc. However, only one mother mentioned that her child was suffering
from stomach ache for a day after consumption of HMWF.
Acceptability of Recipe :
There appeared to be no published record on any standardized procedure which can be adopted to judge
whether a given recipe is acceptable or not. The following two sets of criteria were, therefore, used to determine
acceptability of recipe.
a) Acceptability of children : The acceptability trial revealed that only one child refused to accept the food
when the HMWF was given to the experimental subjects. Hence, the investigator shifted to other child to
make the number of subjects in experimental group as 15. It can be conceived that only 6.66 per cent children
refused the food. In a day when 20 gm of HMWF powder was cooked in milk and fed to the children; the
protein content was 6.37 gm and calories content 256Kcal. It was observed that as the activity increases, age
grows, and child gets accustomed to HMWF, the quantity of the food to be fed was increased and thereby the
nutrients supplied to the child was increased. Thus, both the criteria laid by ICMR ( series no.21) were met by
the HMWF.
b) Criteria for acceptability by mothers :1) Mothers should like the taste of the receipe 2) Methods of
preparation should be every simple and should not consume more than 15 minutes and 3 ) P r e p a r a t i o n
should remain in good condition without developing any off flavour.
c) Criteria for acceptability by children ( ICMR Tech . Rep Series 1974 as under) :
The percentage of children who refuse the recipe should not exceed 25 percent and the child should be able
to consume the recipe in amounts which would provide about 30 Kcal and 6 to 8 gm protein. Unless Otherwise
mentioned , this amount should be in addition to their regular diet Studies on overall acceptability of both
home made weaning food formulations viz HMWF(G) and HMWF(M) during storage have been carried out.
The results are presented in fig 1. It is evident from the data on overall acceptability of HMWF(G) and HMWF(M)
during storage using various containers that plastic containers and polyethylene bags were found to be better
in retaining the organoleptic attributes as compared to glass containers. It is interesting to note that tin
containers were not found to be the promising storage media for both the weaning food formulations.
Figure 1
Effect of storage on Acceptability of Home made Weaning Food :
20
18
16
14
12
10
8
6
4
2
0
overall
Appeara
Taste
Texture
flavour
colour
.
Glass
Tin
Plastic
polythene
(122)
Malleshi and Coworkers (1989) reported that the flavours of malted weaning food was found to retain well for (
0 days) in LDPE b HDPE pouches and upto 120 days in laminates, without any deterioration in sensory
9
characteristics. Mehta, (1989) also claimed that the weaning food formulation containing maize, green gram
and ARF is ingredients can be successfully stored for a period of 30 days without deteriorating any organoleptic
attributes.
Conclusion:
Germinated grains and legumes were further roasted and found nonsignificant decrease in protein, fats ash
content etc. The four weaning food formulations were developed with moth bean and green gram. Home made
weaning formulations prepared out of green gram was found to contain more essential amino acids. Digestibility
of developed home made weaning food formulations was found to improve considerably. The nutrient
composition of sample C was comparable to ISI specifications as well commercial non milk weaning foods.
Also the viscosity of the home made weaning food formulation developed was acceptable and found to exhibit
permitted limits of viscosity.
Effect of storage on acceptability of HMWF was assessed, by using score card techniques on 4 point scale.
Study revealed that, the acceptability of HMWF stored in glass bottle was more whereas no significant difference
in the scores obtained for glass and tin. When critical difference was calculated. The scores indicate that the
HMWF is safe for consumption if stored in glass, plastic and tin containers. Chandrasekhar et al also found
polythene bags as suitable media for storage of weaning food.
Bibliography
b "
b "
Walker AF(1990) The contribution of waning foods to protein energy malnutrition Nut Res Rev 3: 25 -47
Rohinidevi, Boralkar MA and Hamadapurkar VA (1990) Nutritional improvement of a traditional weaning
food mix (satty). Food Nutr Bull 12 : 323 b 324
b "
b "
Malleshi NG, Balsubramanyam N Indiramma AR, Baldev RR and Desikachar HSR (1989) Packaging and
storage studies on malted ragi and green gram based weaning food. J Fd Sci Tech 26:68-71
Mehta P, Patel P and Parikh N (1989) Studies on weaning grueb from maize (zea mays) and green gram
(
Phaseolns aureus Roxb) dhal Part II Effect of fermentation and malting on physic-chemical changes, bulk
reduction property and suitability for children belonging to maize eating population,Ind J Nutr Diete 26:
54-364
3
b "
b "
Chandrasekhara N and Balsubramanyam N(1982) Moisture sorption and storage studies of weaning food,
Ind Fd Packer 6 : 77-83
Chandrasekhar U, Bhooma N and Reddy S (1988) Evaluation of a malted weaning food based on low cost
locally available foods. Ind Nutr. Dietet 25: 37-43
(123)