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VOL. 9, ISSUE 5 (2024)
Standardization and quality evaluation of infant food developed using “Shree Ann”
Authors
Natarajan S Nimisha, Prasad Ranu, Verma Anisha
Abstract
Children's future
hinges on proper nutrition, making weaning foods vital in combating
malnutrition. Ideal weaning foods are nutrient-dense, easily digestible, and
safe, fulfilling essential dietary needs during critical growth phases. With
the decline in breast milk’s nutrient density after six months, complementary
foods become crucial for healthy development. The research undertaken for
formulating an optimal infant diet was a meticulous exploration of nutritional
science aimed at addressing the critical needs of early childhood development.
This investigation focused on the careful selection and combination of
nutrient- rich ingredients, ensuring that each component contributes to the
overall health and growth of infants. In this endeavor, emphasis was placed on
integrating locally available, wholesome foods that provide essential macronutrients
and micronutrients. Each ingredient was chosen for its unique nutritional
profile—bajra for its rich carbohydrates and fiber, green mung dal for its
high-quality protein and vital micronutrients, sesame seeds for healthy fats
and calcium, foxnuts for energy and texture, and carrot flour for its vibrant
beta-carotene content. The research also included rigorous organoleptic
evaluations to ascertain the sensory qualities of the prepared weaning foods.
Among all, T3 emerged as the best treatment, excelling in color, appearance,
taste, flavor, and consistency. This blend stood out not only for its superior
sensory appeal but also for its impressive nutritional value, fulfilling the
Recommended Dietary Allowances (RDA) for infants as per ICMR 2020 guidelines.
Moreover, the study focused on processing techniques that enhance the
digestibility and safety of the food, alongside storage practices that maintain
its nutritional integrity over time. The findings of this comprehensive
research provide a solid foundation for creating weaning foods that are not
only nutritionally beneficial but also enjoyable for infants, thus laying the
groundwork for a healthier future generation.
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Pages:48-55
How to cite this article:
Natarajan S Nimisha, Prasad Ranu, Verma Anisha "Standardization and quality evaluation of infant food developed using “Shree Ann”". International Journal of Academic Research and Development, Vol 9, Issue 5, 2024, Pages 48-55
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