Utilization of Indigenous Food Processing Methods for the Development of Cereal and Legume Based Complementary Food

DOI

10.2991/978-2-38476-583-6_12How to use a DOI?

Keywords

Complementary Food; Indigenous Food Processing Methods; Malting; Weaning food

Abstract

For promoting healthy developments and establishment of child’s eating habits, timely introduction of complementary food, which include any liquid or solid preparation of food, not similar with breast milk or any formula feeds, is very crucial. There are different types of cereals and legumes, which are locally available and their nutritional profile is best suited for the preparation of affordable and nutritious complementary food when properly combined and processed. Keeping above point into consideration, wheat flour, carrot flour, potato flour, sesame seeds flour and soya bean flour were combined into four different combinations for the development of 4 treatment of complementary food. Organoleptic evaluation and nutritional analysis were done for the four different treatments of the complementary food and the total cost of formulated complementary products were calculated on the basis of current prevailing market price of utilized raw materials. The organoleptic scores of the developed products described that treatment CF₃ scored highest followed by CF₄ CF₂ and CF₁. The total cost of the developed complementary food was around Rs 8.2 –10. The results show that the developed weaning foods contained, per 100 g of product, energy (436-495 kcal), fat (4.84-5.22 g), protein (23.77-25.58 g), carbohydrates (115.71-152.24 g), dietary fibre (4.63-4.53 g), calcium (146.74-153.42 mg), and iron (9.63-11.67 mg). This product was formulated to help meet the nutritional requirements of children in rural areas, offering a more nutritious and affordable supplementary food option for low-income families.

Copyright

© 2026 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

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TY  - CONF
AU  - Pallavi Singh
AU  - Ahmed Hamad
AU  - Aditya Kumar Singh Pundir
AU  - Sangita Gupta
PY  - 2026
DA  - 2026/06/30
TI  - Utilization of Indigenous Food Processing Methods for the Development of Cereal and Legume Based Complementary Food
BT  - Proceedings of the International Conference on Emerging Food Studies: Intersections of Culture, Science and Sustainability (ICEFS 2026)
PB  - Atlantis Press
SP  - 114
EP  - 126
SN  - 2352-5398
UR  - https://doi.org/10.2991/978-2-38476-583-6_12
DO  - 10.2991/978-2-38476-583-6_12
ID  - Singh2026
ER  -