Protein and starch digestibility and iron availability in developed weaning foods as affected by roasting

Locally available cereals and pulses such as rice ( Oryza sativa ), kangini ( Setaria italica ), sanwak ( Echinochloa frumentacea ), green gram [Vigna radiata) and jaggery (unrefined brown sugar) were used to formulate three weaning foods. Cereal, pulse and jaggery were mixed in the ratio of 70:30:25. Roasting was the main processing technique used in the formulation of these weaning foods. The developed weaning foods were found to be economical and acceptable. The chemical composition of developed weaning foods was within the range prescribed by Indian Standard Institute (ISI). On roasting, in vitro protein and starch digestibility of weaning foods increased by 15–21% and 16–19%, respectively. Roasting also improved in vitro iron availability by 12–19%. These observations indicated that the weaning foods prepared from locally available food ingredients resulted in significant improvement in protein and starch digestibility and iron availability and could be used as supplements for meeting the nutritional requirements of infants.