Vol. 9, Special Issue 3, Part B (2025)

The present investigation was carried out to develop the weaning food with incorporation of green gram malt and evaluated for proximate, rheological, functional and sensory characteristics. The green gram malt was incorporated at the concentration 0 (Control), 10 (WG₁), 20 (WG₂) and 30% (WG₃) substitute with rice flour (90, 80, 70 and 60%) further added carrot powder (5%) and skim milk powder (5%) for enrichment. On the basis of sensory evaluation, the WG₂ sample was found to be most acceptable with respect to all sensory parameters over other samples. The proximate composition of WG₂ sample revealed that, moisture, fat, protein, carbohydrate, dietary fiber and ash content were 5.8, 3.78, 14.76, 66.8, 15.7 and 2.32 percent respectively. The functional properties of sample WH₂ were obtained as 0.41 g/cm³ bulk density, 140.03% WAC, 84.52% OAC, 32% swelling capacity and 4.4% solubility index. In case of rheological characteristics, the hot and cold paste viscosity were found to be decreased with increase in spindle speed. It was concluded that, considering all qualities sample WG₂ is found most nutritious and affordable to society and can be exploited commercially.