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International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2017, Volume : 5, Issue : 6
First page : (1052) Last page : (1055)
Article doi: http://dx.doi.org/10.18782/2320-7051.5394

Nutritionally Enhanced Protein - Rich and Gluten - Free Snacks Prepared From Admixtures of Different Flours

Archna Karel1* and Madhu B. Singh2
1Department of Home Science – (Research Fellow) Foods & Nutrition, J.N.V. University, Jodhpur, Rajasthan
2Scientist- ‘F’ ICMR-DMRC, Jodhpur, Rajasthan
*Corresponding Author E-mail: akarel3@gmail.com
Received: 6.08.2017  |  Revised: 12.09.2017   |  Accepted: 19.09.2017  


Based on the various socio economic status and diverse populations of Rajasthan, and their food habits selection of various food items have been adopted to develop an admixture which will enhance the nutritive value of final products along with cost-effectiveness, so that it can be availed by various target groups and vulnerable population groups.  With this nutritional transition, many developing countries face a phenomenon known as the ‘triple burden’ of malnutrition-undernourishment, micronutrient deficiencies, and obesity. In addition to this these crops will help in alleviating the problem of protein energy malnutrition by developing weaning formulations. The development of low cost, high protein and micronutrient dense food supplements for infants is a constant challenge for developing countries. To address these nutritional problems in consideration of more and more people allergic to wheat and wheat based products these nutritious complementary foods were formulated with admixtures of different flours namely Quality Protein Maize, Moth bean flour, moringa leaves and sesame seeds in form of sweet and salty cookies and Nachos in form of Ready –to- Eat foods while improving physical well-being of consumers and a healthy society.

Key words: Ready -to- Eat, Obesity, Malnutrition, Children

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Karel, A. and Singh, M.B., Nutritionally Enhanced Protein - Rich and Gluten - Free Snacks Prepared from Admixtures of Different Flours, Int. J. Pure App. Biosci.5(6): 1052-1055 (2017). doi: http://dx.doi.org/10.18782/2320-7051.5394