Formulation and Sensory Evaluation of Complementary Foods from Millet and Oyster Mushroom

Author(s)	Sanyogita Deshmukh
Country	India
Abstract	Timely introduction of complementary foods is essential for nutrition as well as growth and development of child at the age of six month of life. locally available millets were used for formulation of complementary foods as control sample and value addition was done with dry mushroom powder. The sensory evaluation trials were conducted for consecutive three days for panel of ten judges and 76 mothers of the child between six to 12 months at the aganwadi center of the slums of Amravati city. The sensory quality of control and experimental complementary food were acceptable by judges as well as mothers. The value addition of oyster mushroom powder was found effective to improve protein content of the experimental complementary foods.
Keywords	Complementary Foods, Millets, Oyster Mushroom, Sensory Evaluation
Field	Sociology > Health
Published In	Volume 5, Issue 2, March-April 2023
Published On	2023-03-29
Cite This	Formulation and Sensory Evaluation of Complementary Foods from Millet and Oyster Mushroom - Sanyogita Deshmukh - IJFMR Volume 5, Issue 2, March-April 2023. DOI 10.36948/ijfmr.2023.v05i02.2108
DOI	https://doi.org/10.36948/ijfmr.2023.v05i02.2108
Short DOI	https://doi.org/gr4k5r

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