MSc

The present study on "Formulation of protein rich Ready To Mix based
on rice and soya. blend", rice and soy flour were selected as basic
ingredients. Other ingredients tried along with these were milk powder and
wheat flour. Fifteen combinations were tried using these ingredients. The
principles governing the selection of the proper combination of ingredients
were protein quality, consistency, cost and overall acceptability. The
combination of rice, soya, milk powder and wheat flour in a 20, 50, 20 and 10
per cent respectively got the highest score for all parameters selected.
Acceptability of the mix was assessed with special reference to
nutritional significance, organoleptic qualities, preference among consumer
and physiological tolerance.
The developed mix contained nutrient such as (Energy. protein. fibre,
calcium, magnesium and zinc) in adequate amounts. Organoleptic qualities
of the mix was assessed in the laboratory with the, selected panel of technical
experts as judges and the mix was found to be acceptable. Preference test
conducted among farm women revealed that most of the farm women (97%)
preferred the mix.
The physiological tolerance of the developed mix was assessed by
conducting nitrogen balance studies among human volunteers. Children of








12-14 years of age were selected for the experiment. Biological Value (B. V.),
Digestability Coefficient (D.C.) and Net Protein Utilisation. The results
revealed that experimental group exhibited higher values for DC, B V, and
NPU. The BV, DC and NPU of the developed mix were 86.72, 66.88 and
58.00 respectively.
Microbiological profile of the mix was ascertained using standard
techniques and found that the mix was free from microbes after a storage
period of six months.
Protein quality of the mix was assessed by conducting feeding trials
10 children for a period of six months. Sri. Chitra poor home,
Thiruvananthapuram was selected for the conduct of the experiment.
Improvement in the nutritional status of the children was assessed by
determining gain in height and weight, Hb level, Serum protein and serum
iron. The result revealed that there was significant improvement in their
nutritional status with special reference to weight gain and serum protein.
On taking in to consideration the above observation and findings got
from the study it was found that the mix was highly nutritious and low cost.
The processing of the mix is less time consuming and have a good shelf life
quality. This mix would very well be used as a food supplement to eradicate
malnutrition that persists with in the community.