European Journal of Nutrition & Food Safety

Aims: To formulate a millet and probiotic based weaning food.

Study Design: Formulation of weaning food with the ingredients, standardizing the levels of ingredients, spray drying and exploring the characteristics of the edible weaning food.

Place and Duration of Study: The study was conducted at the Department of Dairy Technology, Dairy Science College, Karnataka Veterinary, Animal and Fisheries Sciences University, Hebbal, Bengaluru-24, Karnataka for a period of 2 years.

Methodology: Malt preparation of sprouted ragi and green gram was carried out. The other ingredients such as sugar, edible oil, whey protein hydrolysate, caeinophosphopeptides, vitamin mix and probiotic cultures were added at different concentrations to achieve an optimized product. The optimized weaning food was dried and subjected to physicochemical and microbiological parameters.

Results: Formulated weaning food was prepared by the admixture of malted 45 % ragi malt, 12 % malted green gram, 10 % skim milk powder, 6 % whey protein hydrolysate, 3 % caseinophosphopeptides (CPPs), 7 % edible oil, 17 % sugar with vitamin mix and probiotics (Lactobacillus acidophilus NCFM (La-N) and Bifidobacterium bifidum HN019 (Bb-N) at 1:1 combination of 7.5 % addition). The total solids of 25 % in weaning food with cooking temperature of 75^oC was optimized with good overall acceptability score. Addition of 7.5 % probiotic cultures such as Lactobacillus acidophilus NCFM (La-N) and Bifidobacterium bifidum HN019 (Bb-N) after cooling of cooked weaning food and further fluid bed drying at 45^oC. The fluid bed dried (45^oC) weaning food after incorporation of probiotic cultures improved the survivability of cultures compared to spray drying.

Conclusion: The malted finger millet based, protein rich weaning food formulation was prepared, cooked and probiotic cultures were added and fluid bed dried, which revealed survivability of probiotics and can be considered as nutritive rich weaning food for infants.