Development of legume based complementary food Products

The study was conducted with the aim of development of legume based complimentary food
products between age group of 6 to 18 months using drum dryer. The products can be used as a
protein and energy complimented combining legumes and cereals. Accordingly, chickpea, maize
and millet were selected based on their nutritional value, availability in the local market and
affordability. By Applying simplex-centroid design, formulation containing 66.66% chickpea,
16.666% maize and 16.666% millet of flour was selected as the best source of protein and energy.
The physical properties (viscosity and bulk density), functional properties (water absorption
capacity, oil absorption capacity and Dispersibility) were done, the blend with drum temperature
only (130, and 150 0C), Drum speed (200 and, 300 rpm) and particle size (0.8 and 1 mm). Sensory
characteristics of complementary food products (color, appearance, odor, taste and overall
acceptability) were also studied to evaluate the suitability of the product. Using the blend ratio
obtained from the design, the product containing 16 % protein, 382.3kcal Energy, 3.07 % of fat
and 73.6 % of carbohydrate found in the complimentary food products. The viscosity and bulk
density were found highly affected by drum temperature and particle size. As the drum temperature
increased from 1300C to 1500C and the drum speed remain at 200 rpm and particle size 1mm. the
product viscosity decrease to (13.5*10-2Pa.s, 7.36*10-2Pa.s) respectively