title: Utilization of extrusion technology for the development of millet based complementary foods.
abstract: Millet based complementary foods were developed using sorghum (Sorghum vulgare), rice (Oryza Sativa), besan (Cicer arietinum; Bengal gram dhal flour), legume mix (Green gram and roasted Bengal gram; Phaseolus aureus Roxb and Cicer arietinum) and soybean (Glycine max Merr) with a lab scale twin screw extruder. The extrudates were subjected to acceptability studies initially and at the end of the storage period i.e. 3 months at laboratory level by panel of judges using a 5-point hedonic scale. Physico-chemical characteristics like bulk density, piece density and expansion ratio were measured and proximate principles were assessed. Soy and legume mix were found to have low bulk density as well as high expansion ratio. The developed extrudates were made into fine powder and sieved through a 60 mm mesh. Malted ragi flour at 15 % level was added to the powdered extrudates to develop the complementary mixes with low bulk density. Raw formulas without malt and with malt; extruded mixes without malt and with malt were studied for viscosity. The developed mixes were made into porridge and fed to the infants and the opinions about the acceptability of mixes were collected from the mothers. The complementary mixes with malted ragi showed reduced viscosity and formed good, smooth slurry and well accepted both by children and their mothers. Extruded soy and legume mixes with addition of 15 % malt were found to have satisfactory functional characteristics and nutritive value and can be explored for bulk preparation.
authors.affiliation: Department of Foods and Nutrition, Post-Graduate and Research Centre, Acharya N.G. Ranga Agricultural University, Rajendra Nagar, 500079 Hyderabad, India.
authors.forename: N
authors.initials: N
authors.lastname: Lakshmi Devi
authors.affiliation: Department of Foods and Nutrition, Post-Graduate and Research Centre, Acharya N.G. Ranga Agricultural University, Rajendra Nagar, 500079 Hyderabad, India.
authors.forename: S
authors.initials: S
authors.lastname: Shobha
authors.affiliation: Department of Grain Science and Industry, Kansas State University, Manhattan, KS USA.
authors.forename: Sajid
authors.initials: S
authors.lastname: Alavi
authors.affiliation: Department of Foods and Nutrition, Post-Graduate and Research Centre, Acharya N.G. Ranga Agricultural University, Rajendra Nagar, 500079 Hyderabad, India.
authors.forename: K
authors.initials: K
authors.lastname: Kalpana
authors.affiliation: Department of Foods and Nutrition, Post-Graduate and Research Centre, Acharya N.G. Ranga Agricultural University, Rajendra Nagar, 500079 Hyderabad, India.
authors.forename: M
authors.initials: M
authors.lastname: Soumya
keywords: Acceptability; Complementary foods; Extrusion cooking; Malted flours; Millets; Viscosity