International Journal of Life Sciences Singh and Srivastav Vol. 1 No.4 ISSN: 2277-193x Online version available at: www.crdeep.com International Journal of Life Sciences Vol.1 No.4. 2012. Pp. 89-95 © Copyright by CRDEEP. All Rights Reserved Full Length Research Paper Formulation and Q uality Evaluation of I ron Rich N amakpare M ixes U sing Finger M illet Pragya Singh 1* and Sarita Srivastava 2 1 Assistant Professor (Applied Human Nutrition), School of Human Nutrition, Food Science and Technology, Hawassa University, Awassa, Ethiopia 2 Professor, G. B. Pant University of Agriculture & T echnology, Pantnagar, Uttarakhand, India- 263 145 * Corresponding author: Pragya Singh ABSTRACT Iron deficiency anemia is a major public health problem affecting numerable people throughout the globe. Finger millet is amongst the major crop of Uttarakhand and is rich in calcium and iron. So the present study was undertaken with the objective to develop convenience mixes rich in iron for namakpare using finger millet along with either locally grown food items like soybean flour, mint leaf powder and refined wheat flour or fortifying with suitable chemical (Fe 2SO3). The mixes were studied for nutritive value viz. proximate composition, in-vitro protein digestibility, calcium, iron, phosphorus, in-vitro iron bioavailability and antinutrients. The storage stability of mixes was evaluated by sensory evaluation, bacterial and fungal counts. T he namakpare s were studied for proximate composition, sensory quality and acceptability. The results led to the conclusion that finger millet upto 60 % can be incorporated to formulate iron rich namakpare mix. T hese namakpare mixes were nutritious (crude protein 9.34-23.68 %, crude fat 0.85-4.57 %, crude fibre 0.30-3.51 %, total ash 0.60-4.51 %, carbohydrates 54.90-59.79 %, physiological energy 355-370 Kcal/100 g, in-vitro protein digestibility 62.34-78.26 %, ionizable iron 878.00-1342.00 μg %, in-vitro iron bioavailability 28.67-42.00 %, calcium 22.00-517.37 mg %, phosphorous 119.00-434.90 mg %) low cost, acceptable at laboratory and field level. T hese mixes also had good storage stability. T hese mixes can be used successfully in supplementary feeding programmes. Key words : Finger millet, soybean, mint leaves, Ferrous Sulphate, proximate composition, sensory quality INTRODUCTION Nutritional well being is a sustainable force for health and development and maximization of human potential. The nutritional status of a community has been recognized as an important indicator of national development. In other words, malnutrition is an impediment in national development and hence assumes the status of national problem. Iron deficiency anemia is one of the common nutritional problems affecting millions of people in both developing and developed countries. There is substantial evidence that anemia in children is associated with decreased physical and mental development, impaired immune function and reduced capacity of leucocytes to kill microorganisms. Anaemia is a major nutritional problem, affecting 20-70 % of the population in various countries (Biradar et al.,2012; Rammohan et al.,2012; WHO, 2008). Finger millet (Eleusine coracana) is amongst the major crop of Uttaranchal agriculture. Finger millet grain is highly nutritious, being richer in protein, fat and minerals especially calcium and iron than rice and wheat. The present study was undertaken with the objective to develop iron rich namakpare mixes using finger millet, to assess the nutritive value and storage stability of the mixes. Development of namakpare using these mixes and to assess the nutritive value and acceptability of the namakpare both at laboratory level and field level. METHODOLOGY Finger millet variety VL-204 was procured from V.P.K.A.S., Almora (Uttarakhand), soybean PK-1042 was procured from C.R.C., G.B.P.U.A.&T., Pantnagar (Uttaranchal). Refined wheat flour, mint leaves and ferrous sulphate tablets were procured from local market of Pantnagar. Preparation of raw material for preparing namakpare mixes All the Ingredients were prepared as per method given by Singh and Srivastava (2007). Iron rich namakpare mix (IBM) Three types of convenience mixes were formulated in this category having varying proportion of finger millet flour (VL- 204) ranging from 50 to 70 %. The amount of soybean flour and mint leaf powder was kept constant. The refined wheat flour was used as filler. Ingredients (g) used for preparation of INM Ingredients INM 1 INM 2 INM 3 Finger millet flour (VL-204) 50 60 70 Soybean flour 20 20 20 Mint leaf 10 10 10 Refined wheat flour 20 10 0 89