Functional properties, nutritional quality and storage stability of extruded maize-pulses based weaning mixes

The aim of this study was to assess the quality and storage stability of instant weaning mixes prepared from locally available and low-cost ingredients using twin-screw extruder. Weaning mixes were processed using extrudates of maize (Zea mays), mungbean (Vigna radiata) and chickpea (Cicer arietinum). Extrusion conditions were optimized using response surface methodology. Extrudates were ground and mixed with skim milk powder and sugar to prepare the fnal weaning mixes which were stored in high density poly ethylene bags for six months at room temperature. The quality attributes (functional properties, nutritional quality and in vitro digestibility) were evaluated. Storage stability parameters [moisture content, free fatty acids, colour attributes (L*, a*, b*) and sensory evaluation] were investigated during storage. All weaning mixes were acceptable for a period of six months. Weaning mixes were similar to the commercially available products in terms of quality attributes and had considerably less cost. Such mixes with low cost, high nutritional value and high storage stability can be used to overcome the malnutrition among children in developing countries.