VALUE ADDITION TO ICDS SUPPLEMENTARY FOOD WITH PAPAYA POWDER AND ITS QUALITY EVALUATION

Malnutrition with its two constituents of protein–energy malnutrition and micronutrient deficiencies continues to be the major health burden in developing countries. One of the most effective means of combating malnutrition is to provide a nutritious food supplement which effectively utilizes inexpensive locally available foods. The supplementary food supplied through ICDS programme was value added by modifying its components. The developed supplementary food (DSF) contains germinated ragi, whole wheat flour, germinated sorghum, germinated prosomillet, dehusked soya flour, germinated green gram, papaya powder, drumstick leaves powder, coconut palm jaggery in correct proportions and analyzed for its physical properties, chemical properties, thermal properties, gelation capacity, sensory characteristics and protein efficiency ratio (PER) using standard procedures. Results indicated that the DSF was less course, more dense which could be an advantage where high nutrient density to low bulk is desired .The falling number and sedimentation value of DSF was significantly less than wheat flour. The addition of jaggery to DSF enhances the water absorption capacity, oil absorption capacity, swelling power, foaming capacity and foaming stability. Nutritionally the 100 g of DSF could able to meet at least 1/4 of RDA for energy, protein, fat, calcium, iron, -carotene and vitamin C of both 1-3 years and 4-6 years old children. The DSF gets gelatinized at the temperature of 80.5±1.71°C within 1.14±0.007 min and had least gelation concentration (LGC) at 10%. The sensory score was in highly acceptable range (19-25). The cost of DSF per kg was Rs. 23.68. The corrected PER of DSF was 2.62±0.02 which was significantly higher than PER of control group rats fed with skimmed milk powder. Thus the DSF was considered to be a well balanced low cost food.