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NUTRITIOUS RECIPES FOR COMPLEMENTARY FEEDING OF INFANTS AND YOUNG CHILDREN Food and Nutrition Board Ministry of Women and Child Development Government of India Towards a new dawn 2008 CONTENTS Page No. Foreword Instant Food Mixes Part-I 1. Wheat Mix 2 2. Wheat Food Mix 3 3. Wheat-Green Gram Mix–I 4 4. Wheat – Soya Mix 5 5. Wheat Green Gram Mix–II 6 6. Broken Wheat (Dalia) Mix 7 7. Malted Food Mix 8 8. Puffed Rice Bengal Gram Mix–I 9 9. Chidwa Mix (Rice Flakes)-I 10 10. Chidwa Mix-II 11 11. Rice Mix 12 12. Puffed Rice Bengal Gram Mix–II 13 13. Puffed Rice Food Mix 14 14. Rice Soya Mix 15 15. Rice Food mix 16 16. Ragi Mix 17 17. Malted Ragi Mix 18 18. Ragi Green Gram Mix 19 19. Maize Mix 20 20. Maize Food Mix 21 (II) (III) 21. Jowar Mix 22 44. Rice Flakes Powder Luthri 46 22. Jowar Food Mix 23 45. Khicheri 47 23. Bajra Food Mix 24 46. Banana Carrot Halwa 48 47. Ragi Laddu 49 Fresh Preparations Part-II 48. Ragi Halwa 50 24. Suji Porridge 26 49. Maize Porridge 51 25. Dalia Porridge 27 50. Jowar Khicheri (Jowar Rawa) 52 26. Dalia Khichri 28 51. Murmura Lapsi 53 27. Gola Roti 29 52. Sweet Bajra 54 28. Suji Halwa 30 53. Paushtic Cheela 55 29. Suji Upma 31 54. Jowar Rabri 56 30. Vegetable Cheela 32 55. Peas Ghooghni 57 31. Paushtic Panjiri 33 56. Sprouted Salad 58 32. Paushtic Laddu 34 57. Banana Gharge 59 33. Paushtic Barfee 35 58. Spinach Pongal 60 34. Rawa Payasam 36 59. Soru Chokli Pitha 61 35. Wheat-Besan Burfee 37 60. Soup. 62 36. Wheat Khicheri (Rawa) 38 37. Pushtic Khicheri 39 Annexures : 38. Chidwa Pulao 40 I. Nutritive value of some common food stuffs. 65 39. Chidwa Laddu 41 II. Recomended Dietary Allowances for Indians. 67 40. Poha Khaman 42 III. Balanced Diet for Infants & young Children. 68 41. Soya Mix Chiwada 43 42. Green Gram Rice Porridge 44 43. Parboiled Rice Luthri 45 (IV) (V) FOREWORD Nutrition of infants and young children is critical for their survival, cognitive development and growth not only during the childhood but for their whole life span. Malnutrition in young children is attributed to various factors including female illiteracy, ignorance about nutritional needs of infants and young children and poor access to health care. Adequate and regular complementary feeding of infants with home based foods from the age of six months, while continuing breastfeeding, is crucial for their healthy growth and development. Popularization of low cost nutritious foods particularly for vulnerable groups namely infants, young children, pregnant and lactating women, is undertaken by the Food and Nutrition Board of the Ministry of Women & Child Development through its 43 Community Food and Nutrition Extension Units located in 29 States/UTs. A number of nutritious recipes from locally available food materials are promoted by the CFNEUs in respective areas. Some of the recipes from the four regions are presented in this booklet. In Part-1, Instant Food Mixes utilising different cereals, millets, pulses, nuts and oil seeds (optional) are presented while Part II of the booklet includes cooked preparations suitable for complementary feeding of infants and young children. Instant Food Mixes are important as the child needs to be fed 5-6 times a day. These can be easily prepared at home and stored in air tight containers for at least a month . These mixes could be reconstitued with boiled water, milk, dal or unspiced gravy and fed to the child whenever required. Increasing work participation of women both in urban and (VI) (VII) rural areas has made it necessary that instant foods are PART-I available at home for feeding of infants and young children. Contribution of field officers of FNB namely Shri P. INSTANT FOOD MIXES Sundararajulu, Smt. Veena Thakur, Smt. Anju Dhull, Smt. Mitali Palodhi, Smt. Swapna Chakraborty, Smt. Shashi Instant Infant Food from staple cereals and pulses. Sawnani, in providing local recipes and the Headquarters Instant food mixes by roasting and powdering. The team namely Dr. Jai Singh, Smt. Surindra Jain, Smt. Anita proportion of cereal and pulse can range from 2:1 to 3:1. Makhijani, Smt. Senh Lata Jain and the Ms. Shanti Singh in Roasted groundnuts or gingerly seeds could also be added compiling this publication is gratefully acknowledged. in the proportion 4:1 or 5:1. These mixes can be kept for As inadequate feeding of infants is one of the main cause more than one month in air tight containers and used of child undernutrition, it is hoped that this recipe booklet whenever required. It is convenient and of much help to with low cost nutritious recipes for infants and young children families where cooking is done once or twice a day only. will promote complementary feeding of infants from six Such instant foods help enable adequate feeding of infants. months of age while continuing breastfeeding, to meet the needs of the growing baby. This booklet will be particularly useful for the field personnel of Integrated Child Development Services Scheme and all those engaged in promoting nutrition and health of infants and young children. RECONSTITUTING INFANT FOOD MIXES FOR FEEDING Take about 4 Table spoons (50 gms.) of mix. Add (P. Bolina) 100 ml of boiled hot water to get a thick consistency. Add Joint Secretary a tea spoon of oil and sugar/jaggery/ghee to increase the Ministry of Women and Child Development energy content. Feed the infant with the spoon. The instant Government of India infant foods could also be fed to the child after re- constituting with dal, water, gravy, milk etc. Dated the 6th December, 2007 Mashed fruit (Banana, Chiku, Papaya, Mango, etc. could also be added to the food). (VIII) 1 1. WHEAT MIX Ingredients : Wheat flour (Whole) 100 g. Bengal gram (Roasted & de-husked) 30 g. Groundnut (Roasted) 20 g. Method of preparation : 1. Roast wheat flour. 2. Remove the skin of groundnut. 3. Make powder of roasted Bengal grams and groundnut. Mix with Wheat flour thoroughly. 4. Store in a dry airtight container. Nutritive Value Per 100 gms : Calories 377 Protein 16 .1 g. Iron 5 .54 mg. Carotene 41 .93 µg. 2 2. WHEAT FOOD MIX 3. WHEAT & GREEN GRAM MIX Ingredients : Ingredients : Wheat 100 g. Whole wheat 25 g. Roasted Bengal gram Dal 30 g. Whole moong (green gram) 10 g. Groundnut 20 g. Sugar 50 g. Method of preparation : Method of preparation : 1. Clean whole wheat & whole green gram properly. 2. Roast wheat & green gram separately in hot sand. 1. Clean and roast wheat and groundnut separately 3. Grind these individually, and mix together. (Remove the outer skin of groudnut). 4. Fill the prepared instant food mix in a dry and air 2. Grind roasted bengal gram dal and roasted groundnut tight bottle. and wheat separately to a fine powder. 3. Mix all the ingredients thoroughly and add powdered Nutritive value per 100 gms : sugar. 4. Fill in dry air tight container and store. Calories 343 Protein 15 .3 g. Nutritive Value Per 100 gms : Iron 5 .3 mg. Carotene 72 .59 µg. Calories 386 Protein 11 .64 g. Iron 3 .75 mg. Carotene 51 .5 µg. 3 4 4. WHEAT SOYA MIX 5. WHEAT & GREEN GRAM MIX Ingredients : Ingredients : Whole wheat 80 g. Wheat 60 g. Whole Soyabean 20 g. Green gram dal (roasted) 25 g. Groundnut 15 g. Method of preparation : Method of preparation : 1. Clean whole wheat & soyabean separately. 2. Roast wheat and soyabean in hot sand. 1. Roast wheat or green gram dal and groundnuts 3. Grind these separately and mix together. separately. 4. Store the prepared instant food in an air-tight container. 2. Powder these roasted ingredients separately. 3. Mix thoroughly. Nutritive value per 100 gms : 4. Store in dry and airtight container. Calories 363 Nutritive value per 100 gms : Protein 18 .1 g. Iron 6 .3 mg. Calories 381 Carotene 136 µg. Protein 17 .13 g. Iron 4 .61 mg. Carotene 50 .65 µg. 5 6 6. BROKEN WHEAT (DALIA) MIX 7. MALTED FOOD MIX Ingredients : Ingredients : Broken Wheat 40 g. Dried sprouted wheat 100 g. Green gram dal 20 g. Dried sprouted Green Gram 50 g. Groundnut 10 g. Sugar 30 g. Method of preparation : Method of preparation : 1. Roast sprouted wheat & green gram on slow fire separately. 1. Roast broken wheat, green gram dal and groundnuts 2. Grind wheat & green gram to a fine powder separately. separately. 2. Powder these roasted ingredients separately. 3. Mix and store in dry air tight container. 3. Add powdered sugar and mix all the dry ingredients. 4. Store in dry and airtight container. Nutritive value per 100 gms : Nutritive value per 100 gms : Calories 350 Protein 13 .56 g. Calories 385 Iron 3 .87 mg. Protein 12 .24 g. Carotene 59 µg. Iron 3 .21 mg. Carotene 35 .6 µg. 7 8 8. PUFFED RICE BENGAL 9. CHIDWA MIX (RICE FLAKES) GRAM MIX Ingredients : Ingredients : Chuda (Rice Flakes) 100 g. Puffed Rice 100 g. Moong dal 30 g. Bengal Gram 30 g. (Roasted & de-husked) Method of preparation : 1. Roast Chidwa and Moong dal separately. Method of preparation : 2. Grind the ingredients individually and mix thoroughly. 1. Prepare powder of puffed rice. 3. Store in a dry airtight container. 2. Grind roasted Bengal gram. 3. Mix all the powdered ingredients thoroughly. Nutritive value per 100 gms : 4. store in a dry airtight container. Calories 346 Protein 10 .73 g. Nutritive value per 100 gms : Iron 16 .28 mg.
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  • Handbook of Jaggery Powder Processing

    Handbook of Jaggery Powder Processing

    PM Formalisation of Micro Food Processing Enterprises (PM-FME) Scheme HANDBOOK OF PROCESSING OF JAGGERY AATMANIRBHAR BHARAT Indian Institute of Food Processing Technology Ministry of Food Processing Industries, Government of India Pudukkottai Road, Thanjavur Tamil Nadu Indian Institute of Food Processing Technology TABLE OF CONTENTS Page No. Chapter 1: Introduction 1.1 Status and Market size 2 1.2 Sugarcane products market 5 1.3 Nutritive value of Jaggery 7 1.4 Medicinal properties of jaggery 7 1.5 Jaggery vs Sugar 9 Chapter 2: Processing of Jaggery Powder 2.1 Processing of Jaggery 10 2.2 Traditional production process 11 2.3 Modern scientific method of Jaggery Production 17 2.4 Modified furnace by IISR, Lucknow 21 2.5 Advantages of Modern Technology 23 2.6 Organic jaggery 24 2.7 Jaggery Production: Constraints and remedies Chapter 3: Packaging of Jaggery Powder 3.1 Packaging materials used for Jaggery 26 Chapter 4: Export markets for Jaggery and Jaggery based products 4.1 Export status of jaggery from India 27 4.2 Major constraints identified in jaggery exports suggested by 27 APEDA Chapter 5: Food Safety Regulations and Standards 5.1 Food Safety Regulations & Standards for cane jaggery 29 Machineries Manufacturers & Suppliers 31 Hand book of Processing of Jaggery Page 1 Indian Institute of Food Processing Technology CHAPTER 1 INTRODUCTION 1.1 Status of Sugarcane in India Sugarcane (Saccharum officinarum) family Gramineae (Poaceae) is widely grown crop in India. It provides employment to over a million people directly or indirectly besides contributing significantly to the national exchequer. Sugarcane growing countries of the world lay between the latitude 36.7° north and 31.0° south of the equator extends from tropical to subtropical zones.