Development of low cost supplementary foods for infants and children from locally available foods in Punjab (India)

Authors

  • RAMESH K. PURI,

    Corresponding author
    1. Associate Professor of Foods and Nutrition, Department of Foods and Nutrition, College of Home Science, Punjab Agricultural University, Punjab, India
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  • RAJBIR SACHDEVA

    1. Research Associate, Department of Foods and Nutrition, College of Home Science, Punjab Agricultural University, Punjab, India
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Mr R. Puri, 394, Sector 38-A, Chandigarh, India.

Abstract

Summary Supplementary foods suited for weaning and feeding of infants were developed, using locally available foods in Punjab. Methods of cooking employed were those used commonly by low and middle income families. Cereal-pulse combinations along with some sesame seed and groundnuts were used to enhance the protein quality. The ratio used was such that the preparation did not deviate much from the accepted tastes of the population. Fresh green vegetables were also used. Fifteen recipes were standardized and acceptability trials carried out with mothers and infants of the different socio-economic groups. The preparations were highly accepted by all. Analysis of these were done for protein, calories, vitamin C and iron to see their contribution to the diet. The cost per serving of each recipe for various age groups was worked out and it was observed that at a very low cost a substantial amount of the above nutrients could be given to the infants by including these preparations in their diets. Education of mothers in making these recipes will go a long way towards popularizing such formulations.

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