Nutritional and Sensory Quality of Weaning Food Prepared from Wheat Malt and Pearl Millet Flour
Year: 2025
Type: article
Abstract: Malnutrition among infants in developing countries is a critical issue, especially during the weaning phase. Nutrient-rich, cost-effective supplementary foods are essential to address protein-energy malnutrition in this study; a weaning food was developed and evaluated utilizing wheat malt and pearl millet to enhance protein, energy, iron, calcium, and amylase content. Two formulations and a control were prepared and assessed for physical, physico-chemical, and sensory properties. The most accepted formulation underwent nutritional analysis. Sample 2 received the highest sensory acceptability. Nutritional analysis confirmed improved protein, energy, iron, and calcium levels, along with better digestibility. The optimized wheat malt–pearl millet formulation was nutrient-dense, cost-effective, and well-accepted, making it a promising supplementary food to combat malnutrition in infants
Author: Sonali Johri, Preeti Gupta
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
SDG: Zero hunger
Open Access status: green
OpenAlex ID: W6893369428
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