Journal of Dairying, Foods and Home Sciences

In the present investigation, nine different weaning foods were formulated using locally available cereals and pulses such as wheat (Triticum aestivum), green gram (Vigna radiate), bengal gram (Cicer arietinum), amaranth (Amaranthus sp.), skim milk and jaggery. Domestic processing techniques like roasting and popping were used to process cereals and pulses for development of weaning foods. The prepared mixes were stored in poly bags and were organoleptically evaluated fresh and after a period of 15 and 30 days. All the formulations were rated ‘good’ by the panelist on 9 point hedonic scale.