Development of cereal and millet based multigrain cerelac using variety of mixes: A Nutritious Food Option for Children

Abstract

This study focusses on creating wholesome and tasty multigrain chips using a range of cereal and millet blends, including wheat, rice, ragi, toor daal, skinned daal, red lentil, black gramme, and nuts, in response to the increased need for healthier and varied snack choices. The goal of this research is to create a kid-friendly and nutrient-dense meal substitute that combines the health and nutritional advantages of several grains. It is feasible to improve the product's total nutritious content and sensory qualities by using the nutritional advantages of various grains. This study contributes to the field of food creation by offering fresh perspectives on children's food formulation, acceptance, and nutritional content. Ingredient selection, formulation mixing, processing optimisation, nutritional calculations, and sensory assessments are some of the phases included in this study. To make multigrain cerelac, a variety of multigrain flour (MF) mixes (MF1, MF2, MF3) were created utilising wheat, rice, ragi, toor daal, skinned daal, red lentil, black gramme, and nuts in varying proportions. The produced multigrain cerelac has excellent nutritional qualities and is enhanced with protein, minerals, and dietary fibre. In terms of nutrition profiles, flavour qualities, textural properties, and general acceptance across all three kinds, the expert panel found Formulation MF 3 to be very acceptable. The study highlights the potential for innovative food for children's creations that are in line with current nutritional trends and preferences by providing insight into the successful development of cereal and millet-based multigrain cerelac through the use of various grain combinations. Additionally, the study offers the foundation for the product's commercial manufacturing employing automated procedures.