Development of Infant Food Formulations Using Germinated Cereals, Lentils, and Peanuts for Nutritional Optimization.

Abstract

This study explores the development and evaluation of infant food formulations using germinated cereals, lentils, and peanuts. The primary objectives were to assess the nutritional content and sensory attributes of three distinct formulations: Sample 1 (70% popcorn, 30% lentils), Sample 2 (70% popcorn, 30% peanuts), and Sample 3 (70% popcorn, 20% peanuts, 10% lentils). Nutritional analysis revealed that protein content was consistently high across all samples, ranging from 16.4% to 16.6%. Fat content varied significantly, with Sample 2 showing the highest fat content at 17.8%, due to the inclusion of peanuts. Sample 1 had the lowest fat content at 3.1%, while Sample 3 offered a balanced fat profile. Moisture content ranged from 9.9% to 11.4%, and ash content varied from 2.58% to 2.67%, indicating stable mineral content. Sensory evaluation demonstrated that Sample 2 was the most preferred, scoring highest in color, aroma, flavor, and overall acceptability, attributed to the rich, nutty flavor of peanuts. Sample 1, with its lower fat content, and Sample 3, with a balanced mix of ingredients, were less preferred in comparison. The study underscores the effectiveness of incorporating peanuts to enhance the sensory appeal and nutritional profile of infant foods, highlighting the potential for developing high-quality, nutritious products tailored to infant dietary needs.