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Appropriate nutrition practice plays a vital role in determining optimal health and development of
infants. The main aim of the study was to develop value added weaning food using germinated
cereals and pulses flour and to assess its organoleptic quality as well as nutritional composition of
prepared product. The raw materials were procured from the local market of Pratapgarh. The flour
(wheat, Bajra and whole moong flour) were mixed in different proportion to prepared Sweet
Porridge and named as T1 , T2 and T3. Organoleptic analysis was done to assess the sensory
attributes by using nine point hedonic scale. The prepared product were analysed for its nutritional
composition by using the standard procedure as described by AOAC. The result shows that T3 scored
best in over all acceptability among all the treatments. The nutritional composition of product
indicates that carbohydrate, energy and protein were increased with germination. Though protein
value decreased in T1 and T3 in the developed products however it increased in T2 showing overall
best results. Hence, it was concluded that germinated grain flour can be suitably incorporated in
weaning food product. Germinated flour provides concentrated form of nutrients (carbohydrates,
energy and protein) in comparison to normal flour.
Keywords: Infants, Weaning Food, AOAC and Germinated Flour.