Abstract
This study focused on developing weaning mixes using amaranth in three forms - malted, roasted, and puffed - and a leafy vegetable together with a cereal in one of four forms - malted wheat, raw milled rice, puffed rice, and rice flakes. The formulations based on puffed rice and rice flakes were intended to be ready-to-eat mixes. In all, 24 mixes were formulated - six in each of four groups based on the four cereals. All the mixes were acceptable for consumption. Intake and acceptability trials were conducted with children for four of the mixes that were found the most acceptable in laboratory sensory evaluation. The study indicated that amaranth grains and leaves can be effectively used at the community or village level for producing low-cost, nutrient-rich weaning mixes.