Viscosity and nutrient composition of supplementary foods processed by popping and baking

Supplementary foods have been formulated in powder and biscuit forms, using wheat, soya and sugar at a proportion of 70:10:20, by employing the processing techniques, such as popping, roasting and baking. These products, named pushti, were tested for proximate composition, viscosity and protein quality. The viscosity slurries with 20% solid concentration of powder and biscuit were 11x10(2) and 10.6x10(2) cp units, respectively, the values being comparable to the viscosity of commercial supplementary food mixes. The calorie contents of 100 g pushti powder and biscuit form were 377 and 456 kcal, respectively, while the protein contents were 13.0 and 9.0 g, respectively. The digestibility coefficients were 80.4 and 91.7 for powder and biscuit, as well as net protein utilization of powder (52.2) and biscuits (50.0), are comparable to the values of similar blends of supplementary foods.