Development of pulse, banana and pineapple pomace based weaning food and its quality evaluation during storage
The present research was carried out with the objective to develop weaning food using different levels of pulse flour, banana flour and pineapple pomace flour with respect to sensory quality and nutritional density and evaluated for its physico-chemical, sensory and microbial characteristics. Weaning foods were packed in laminated aluminium foil, and were stored at ambient temperature. Eight blends, prepared with banana flour 30%, pulse flour and pineapple pomace flour were incorporated in the ratio 70:0, 65:5, 60:10, 55:15, 50:20, 45:25, 40: 30, 35:35.