Formulation of a Multi Flour Mix and its Nutritional Estimation for Development of Value Added Products

In developing countries like India, Malnutrition continues to be major public health problem. Diets in developing countries generally lack in essential nutrients, ie macro as well as micronutrients. Identifying certain ingredients according to their nutritive value and incorporating them in specific proportions helps in developing nutritious mixes which can then further be used to develop certain recepies to overcome the problem of malnutrition among children. The present study includes the formulation of nutritious multi flour mix from locally available ingredients and development of value added products for the children of age 3 to 6 years. The composition of nutritious food mix consisted of wheat (40g/100g), Bajra (20g/100g), Soybean (15g/100g), Bengal Gram dal (20 g /100 g) and skimmed milk powder (5g/100g). Nutritional and Anti nutritional estimations were performed the protein content of the mix was 15.0g/100gm, Iron 3.65mg/100gm and calcium 411.3 mg/100gm. For organoleptic sensory evaluation and acceptability trail, four standardized recipes (Cake, Laddo, Dhokla and Mathri) were developed by incorporating Multi Flour mix in varying proportions (10%, 20%, 30% and 40%). Result of the study concluded that the developed recipes were acceptable at 20% incorporation level. On the basis of present study it could be concluded that developing multi flour mix at household levels and incorporating recepies prepared by it in daily diets of children. Hence by the strategy of dietary diversification malnutrition can be combated.