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Abstract

Some recipes consumed during lactation were, for the first time, standardized, and analysed for nutritional composition and organoleptic evaluation. Results revealed that protein, fibre and ash contents were maximum in Ajwain (omum seeds). The total Ca, Fe, Zn, Cu and P was also highest in Ajwain followed by Gond Panjiri, Kangni and Halwa. The available minerals were also higher in Ajwain as compared to other foods. The in vitro protein and starch digestibility was in the range of 55.97 to 75.30 and 43.56 to 47.57 per cent, respectively, in different traditional supplementary foods. Organoleptically, all the foods prepared were found to be acceptable in terms of colour, flavour, taste, texture and appearance.

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Development,Acceptability and Nutrient Composition of Traditional Supplementary Foods Consumed by Lactating Women in India

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