ICAR Research Data Repository for Knowledge Management

Four types of supplementary foods (FSs) based on popped wheat (Triticum vulgare), ragi (Eleusine coracana), bajra (Pennisetum americanum) and sorghum (Sorghum bicolor) blended with soy (Glycine max Merr) and bengalgram (Cicer arietinum) and fortified with vitamins and minerals were prepared on a pilot plant scale. All the FSs contained 10–20% proteins and 350–380 kcal of energy. Moisture sorption characteristics of these FSs were evaluated at room temperature (27 7C) with a view to designing a functional package for such products. The results revealed that a moisture content of about 10% (equilibrium relative humidity 68–70%) is optimum to give a good storage stability to the products. Above the 10% moisture level the products were found to be vulnerable to microbial spoilage (mould growth), leading to quality deterioration.In order to protect these types of products from being spoiled by mould growth during storage, use of moisture-proof packaging materials based on high density
polyethylene and polypropylene may be considered.