Effect of maize and soy flour fortification on the quality of Laddu for malnourished tribal child population of Jharkhand

An attempt was made to improve the nutritional quality of malnourished children of selected areas of Jharkhand state with supplementation of protein rich soy flour in Laddus. Six different ratios of maize, jaggery and soybean flour were used i.e. 60:40:0, 50:40:10, 40:40:20, 30:40:30, 20:40:40, and 10:40:50. It was found that protein, fat, fiber and total ash increased with increase in soy flour mix and decrease with maize ratio where as moisture and carbohydrate decreased with increasing soy flour and decreasing maize flour. The colour of laddu changed from yellow to dark brown as the proportion of soy flour increased. Sensory evaluation score indicates that the panel of judges liked full fat soy flour fortification up to 30 per cent in the Laddus and score decreased with further increase in soy flour fortification. Maize-soy flour fortified Laddus can help to meet the need of nutritive components of child growth in the age of 1 to 6 years. Laddu gives 23% energy, about 50% protein and about 47% of fat that helps to over come malnourishment in the growing children below 6 years of age.