Formulation and Sensory Evaluation of Yoghurt-based Weaning Foods Manufactured from Mung bean, Soybean and Brown Rice

Three yoghurt-based weaning foods (WF1, WF2 and WF3) designed for 1-3 years old toddlers which prepared by blending of mung beans (Vigna radiata), soybean (Glycine max) and brown rice (Oryza sativa), were evaluated for their chemical, physical, microbial and organoleptic properties. Proximate compositions of the yoghurt-based weaning foods were varied significantly (P<0.05) and fulfilled the nutritional requirements given by the Protein Advisory Group Recommendations. Water binding capacity and water solubility index were varied significantly (P<0.05). Total plate counts obtained separately for yoghurt, extruded grain flour mixtures and freshly prepared yoghurt-based weaning foods were within the recommendations. According to the sensory evaluation data, WF1 scored higher on average by the panelists than WF2 and WF3 in terms of appearance, aroma, mouth feel and color. However, WF2 was scored highly on average by the panelists in terms of taste and overall acceptability. Therefore, results suggests that yoghurt-based weaning foods are a potential tool for eliminating the protein-energy malnutrition among the children in developing countries which provide sufficient energy with good quality proteins in adequate levels through an cost effective way than conventional liquid-based staple cereal flour mixtures. .