Nutritional and Sensory Evaluation of Weaning Food Formulated with Mixed Fruits (Banana and Beetroot)

Abstract

Malnutrition has a serious impact on the health of infants over the weaning period.  Complementary foods that are nutritionally balanced should be given to ensure perfect growth and development. This study was meant to come up with both nutrient-enriched and taste-acceptable weaning foods using banana and beetroot due to their high nutritional content. Banana and beetroot were dried through a hybrid oven (60 °C) and a hot air oven (607 ⁰C), respectively, and turned into powder. Six weaning food formulations were prepared using different proportions of whole wheat flour, banana powder, and beetroot powder (T-T6). They were researched on sensory properties, phytochemicals composition, and proximate composition. It has been noted that T6 contained the highest amounts of ash and fiber, and T1 contained the most amounts of fat, protein, and hydration. While T5 was the most sensory acceptable with a score of 8.3 due to its balanced banana content. Based on these findings, the nutritional value and attractiveness of weaning foods may be boosted by the incorporation of powdered banana and beetroot into the foods.