INTRODUCTION:

According to WHO, Malnutrition is defined as the deficiencies, excess, or imbalances in a person’s intake of energy and/or nutrients. WHO mentioned reasons for malnutrition in India including high fertility rate, illness, poverty, mother’s nutritional status, women's sanitation, unhealthy eating habit, lack of nutrients, education, and hygiene¹. Government initiates many programs to combat malnutrition in India like Public Distribution System (PDS), and Integrated Child Development Services (ICDS). Mid-Day Meal Scheme (MDM) and many more ². At present the numbers of mortality and morbidity in developing countries of the world are increasing, so the emphasis is on the making of low-cost supplementary food at a different level of the country ³. Deficiencies of nutrients both micro and macronutrients can cause growth retardation. ICDS and FAO developed supplementary foods based on locally available cereals and legumes that are a rich source of macro and micronutrients ⁴. One of the major steps to reduce the occurrence of malnutrition is to develop supplementary food with locally available ingredients so that they can afford to buy it and meet up their nutritional needs as per the RDA. Other factors that help child growth and development that’s are parent-child interaction and parental attitudes toward high nutritious supplementary homemade foods ⁵. Healthy life depends on the environment, physical activity, and diet ⁶. Several studies were conducted throughout the world on the preparation of low-cost supplements like pumpkin cream soup for geriatric persons ^7,8 and corn-soy blend ready-to-use supplementary food for malnutrition ⁹ prevention⁹. A study was conducted to determine the cost and effectiveness of selected child health interventions with the World Health Organization choosing cost-effective Interventions (WHO-CHOICE) ¹⁰. In this study, poushtic powder is formulated from locally available ingredients. In addition, lotus rhizomes and endosperm of germinated palmyra seed were used to add extra benefits because of their enriching source of bioactive compounds. The addition of soybean chunks improves the phytochemicals, proteins, and oil content of the prepared supplements. Acceptance of soybean products has increased nowadays because of their low cost and high nutritional quality with good amino acid balance ¹¹.

Jaggery was used as an alternative to sugar. More than 70% of the jaggery of the world production is manufactured in India at farmer’s units at low capital and at the same time, it is nutritious and easily available also ¹². Ingredients added in the supplements have several micronutrients including iron, zinc, calcium, and vitamin A. They are also beneficial for immune function and lower the risk of morbidity. Insufficient intake of iron in the daily diet causes iron-deficiency anemia ⁴. Consumption of insufficient calcium reduces the strength of bones and teeth so enough amount of calcium needs to be taken to fulfill the requirement of calcium for individuals in different age groups ¹³. Foods have distinct nutritional characteristics. Some of these characteristics are detectable by our senses. As a result, a substance's color, taste, odor, and texture convey useful information about its culinary properties. The term for this sort of quality is organoleptic. The sensory analysis examines the aroma, taste, appearance, and texture of a product. It may be used to test the development of a new product or to improve one that is already present. Sensory approaches are used to determine which senses are influenced when we consume a certain meal. Food stimulates our senses, and all of these variables work together to help us decide whether or not to eat a certain food item. Free radicals formed in the body cause damage to the cells by oxidation. To our best knowledge that this poushtic powder preparation and its nutritional, and physicochemical characterization have not been evaluated in any previous study. Drying causes changes in the products in terms of quality, color, and texture ¹⁴. The objectives of this study were to develop ready-to-eat supplementary food with high-quality protein, iron, and calcium by natural food ingredients. Analysis of parameters like macro-micro nutrient, antioxidant content and antioxidant activity, HPLC study of present phenolic and flavonoid compounds, texture profile, color profile, cost, storage study of formulated supplementary food at different containers with different time duration, Sensory evaluation by hedonic scale, calculation the percentage of RDA fulfilment of different age group will also be done.

MATERIAL AND METHODS:

Ingredients:

Bengal gram, black gram, groundnut, wheat, sunned rice, soya bean chunk, garden cress seed, poppy seed, coconut, pumpkin, carrot, beetroot, sweet potato, jaggery, and storage container were purchased from the open-air local market at Jadavpur (Lat-Long 22.494249 N, 87.370399 E), Kolkata in West Bengal. Lotus rhizome and palmyra endosperm were collected from farming land at Bhogpur (Lat-Long 22.425640 N, 87.861260 E) and Arit (Lat-Long 22.553101 N, 87.770508 E) village respectively in West Bengal, India. The geographical locations were identified by using the Google Earth Pro software.

Chemicals:

All chemicals are analytical grade and purchased from SRL, and Mark, chemical suppliers which are registered suppliers in Jadavpur University, Kolkata in India.

Flour preparation:

Purchased cereals, seeds, legumes, and vegetables (cutting size 1cm) were cleaned and dried in a tray drier (Mac Pharma Technology, India) at 60°C for 5 hours. The polyphenol oxidase activity was high at temperatures close to 55⁰C but at 75⁰C temperature, it was reduced rapidly and was observed at different drying processes¹⁵, so 60⁰C temperature was used in this study to dry all samples. After that, all dried food materials were taken for grinding in the home mixer grinder (PHILIPS, HL7720/00, Mixer Grinder, 230V-50HZ/750W, YC1A2042008165) and finally powder is prepared and passed through the 0.6mm sieve in our laboratory to get fine structure.

Development of Poushtic Powder:

Three different types of supplementary products were prepared from powder using different food multi-mixing processes. The ratio of the food ingredients like cereals, pulses, vegetables, seeds, nuts, and others are given below: For P (13:52:10:7:10:13), PC (10:45:2:18:10:20), and PI (13:45:15:12:5:15). Cini Nutrimix is marked as ‘N’ used as a control in this study which is collected from the ICDS center at kaminachak (Lat-Long 22.021110 N, 87.771330 E) village in East Midnapore, West Bengal, India. High protein, protein-iron, and protein-calcium poushtic powder marked as ‘P’, ‘PI’, and ‘PC’, are used as a sample in this study.

Analysis of nutritional, antioxidant, and HPLC assay:

The protein, fat, crude fiber, moisture, and ash content were analyzed by the AOAC method¹⁶. The carbohydrate content was measured by the Akindahunsi and Vetayo method¹⁷. Energy content was measured by multiplying Atwater’s conversion factors of carbohydrate, protein, and fat and their contents. Calcium, iron, and phosphorus content were determined by using an atomic absorption spectrophotometer (Model: Varian Spectra AA 220FS, Australia).

1gm of flour was taken and mixed with 25 ml of methanol-water (80%) (HPLC grade) in a 100 mL Erlenmeyer flask, methanol extract which contains a large number of phytoconstituents¹⁸^,¹⁹. The mixture was sonicated in an ultrasonic bath (Trans-O-Sonic, Mumbai, India, 50 K Hz) for 20 mins, it was then centrifuged (REMI, C-24BL, Kolkata, India) at 8900 rpm for 10 minutes at 4⁰C. The supernatant was collected and stored for further antioxidant content and antioxidant activity analysis. The collected supernatant was filtered by syringe filter (P/N: S25N22, 25mm, 0.22µ, Nylon) for HPLC study for phenolic and flavonoid compounds. HPLC method is simple, sensitive, economical, accurate, and precise^20–22.

Total phenol content (TPC), DPPH free radical scavenging capacity, total flavonoid content (TFC), and Ferric reducing antioxidant power (FRAP) were determined by Nahar et al²³. The radical scavenging activity of ABTS was determined according to Yim et al ²⁴. TFC was measured as mg quercetin equivalent (QE)/g dry weight DW of samples. TPC was measured as mg Gallic acid equivalents (GAE)/g dry weight (DW). DPPH, FRAP, and ABTS were expressed as μmol of ascorbic acid equivalent (AAE)/g dry weight (DW), which helps to determine the In-vitro antioxidant activity²⁵.

The phenolic and flavonoid compounds were analyzed by a reversed-phase HPLC system (Alliance 2695 HPLC system, Water Corporation, Massachusetts, MA) fit out with a binary pump, and a dual λ absorbance 2487 UV detector. The injector volume was 10µL, the flow rate was 1mL/min, and the peak was recorded at 280nm. Ten times dilution of the extracts was made with methanol. The segregation was conducted by symmetry C-18 reversed-phase column (250mm×4.6mm length, 5µm particle size) at 30⁰C.

Morphology by Scanning Electron Microscopy:

Particle size and Morphological study of different poushtic powders have been done by Field Emission Scanning Electron Microscope (INSPECT F50, FEI, Netherland) at 1512x, 6000x, 12650x, 24827x, and 46771x magnification. 0.1 to 0.3 g of all powders samples were added to the surface area of the double-sided tape attached to stubs followed by a thin gold coated layer under vacuum by Quoram Coater, (Model Q150RS, Germany). Some morphological characteristics study determined by SEM^26,27.

Analysis of Physiochemical parameters:

The color parameters of all poushtic powder were analyzed with the help of the Hunter Lab colorimeter (color flex 45/0; D65, observe 10⁰, Hunter associate’s laboratory, Reston, VA, USA).

Texture profile analysis (TPA) of all poushtic powder was performed by using a TA.XT. Plus texture analyzer (Stable Micro System Ltd., UK) through the software Exponent Light Express. Here P/36R aluminum cylindrical probe was used. Test speed and post-test speed were maintained at 5mm/s, pre-test speed was 1mm/s, and time pause was taken for 5 seconds.

Prepared poushtic powders were used as a subject for analysis of sensory parameters based on appearance, smell, taste, mouthfeel, color, and overall opinion. 9 (Nine) - point hedonic scale was used where 1 (one) point is denoted as extremely dislike and 9 (nine) points represented extremely like and 30-panel members were selected for sensory scoring.

Storage studies:

The supplementary food shelf-life studies were carried out in a zip-lock bag (ZB), polythene bag (PB), plastic container (PC), steel container (SC), and glass container (GC) for three months at an ambient temperature. 100 gm of the sample was packed for each supplementary group. All samples' moisture content, acid index, and peroxide index were measured as an indicator of staleness and noted periodically after 0, 15, 30, 45, 60, 75, and 90 days²⁸.

The selling price of the product:

The novel supplementary food products cost was estimated based on food ingredients, laboring, energy consumption, processing utensils, and transportation. 20% production cost added of all products allows for margin profit of vendor and producer.

Statistical analysis:

All statistical analyses were performed by MINITAB 17.0(Minitab, Inc., Pennsylvania, PA) software. ANOVA and Tukey’s test was used to determine the significant differences where p<0.05. All values are performed in triplicate (n=3), except sensory analysis (n=30) and data presented as mean and standard deviation.

RESULT AND DISCUSSION:

Supplement Formulation:

The result of color, texture and sensory profile was mentioned in Table 1, and Table 2. These supplements were evaluated based on appearance, smell or aroma, taste, color, and overall opinion. The sensory acceptance level is measured at ≥6.0 on a nine-point hedonic scale. Supplement P and PC scored higher values for color and taste than PI. The appearance was almost similar in all three supplements. Supplement PC was mostly accepted by the panelists. Supplement P, PC, and PI showed light color as compared with the CINI product. PC developed a reddish color than others because of jaggery and roasted seeds. P and PC showed no significant difference in the case of yellowness and rednessbecause they are present in a similar group which is determined by Tukey's test. Lightness is significantly different in all samples. The high lightness, low redness, and yellowness were present in N but low lightness, high redness, and yellowness were present in PC. The difference in the color of the three supplements with Cini Nutrimix is because of the multi-mixing process of the ingredients. The complete texture profile was mentioned in Table 1. When compared with N, the other three supplements were less hard. Hardness of the product was positively correlated with gumminess, chewiness, and resilience but negatively correlated with cohesiveness. Adhesiveness was recorded at a negative value. It was found that the harder the supplement, the less adhesive it feels.

Morphology of Poushtic Powder particles:

The morphology of poushtic powders was studied under a scanning electron microscope and the micrographs were presented in figure 3. Obovoidal and spheroidal structured particles have been observed in all powders. In terms of shape, particle size was the largest in the case of N samples and the smallest in PC and PI. In the case of the N sample, there are large spike-shaped particles in several places. N sample contains a huge number of large particles.

Table 1: The values of color and texture profile of different Poushtic Powder, the result shows the value of Mean ± SD and significant effect (Tukey’s test).

Sample Name	N	P	PC	PI
Colour Parameters
L*	79.004^a±0.256	62.130^b±0.327	54.760^d±0.595	59.768^c±0.534
a*	4.194^b±0.971	5.637^ab±1.651	7.895^a±1.498	5.623^ab±1.350
b*	21.710^c±0.442	29.310^a±0.225	29.745^a±0.604	26.883^b±0.550
Texture Profile
Hardness(N)	37.302^a±5.4	34.802^a±4.4	15.332^a±1.024	20.720^a±3.310
Adhesiveness(N)	−0.126^b±0.038	−0.012^a±0.001	−0.007^a±0.001	−0.007^a±0.003
Springiness	0.902^a±0.025	0.677^b±0.013	0.866^a±0.129	0.770^ab±0.029
Cohesiveness	0.106^a±0.038	0.111^a±0.039	0.159^a±0.001	0.147^a±0.006
Gumminess(N)	3.954^a±5.24	3.863^a±2.15	2.438^b±0.077	3.046^ab±0.402
Chewiness (N)	3.566^a±4.91	2.615^a±3.820	2.111^a±0.111	2.345^a±0.268
Resilience	0.159^a±0.039	0.116^a±0.039	0.094^a±0.002	0.106^a±0.007

Table 2: The values of sensory parameters of different Poushtic Powder, the result shows the value of Mean ± SD and significant effect (Tukey’s test).

Appearance	8.125^a±0.619	7.063^b±0.998	7.063^b±0.772	7.500^ab±0.516
Smell/Aroma	8.438^a±0.512	6.813^b±0.834	7.125^b±0.957	7.563^b±0.814
Taste	8.625^a±0.500	7.500^b±0.516	6.000^c±1.265	7.500^b±0.516
Texture/Mouth Feel	7.625^a±0.500	7.188^a±0.750	6.250^b±1.183	7.875^a±0.885
Colour	8.500^a±0.516	8.375^a±0.500	7.938^ab±0.680	8.250^ab±0.447
Overall Opinion	8.313^a±0.479	7.313^a±0.479	6.688^b±0.873	8.000^a±0.816

SN	1512X	6000X	12650X	24827X	46771X
N
P
PC
PI

Figure 3: Micrographs of Poushtic Powders particles; scale bar as shown at 50 µm, 20 µm, 10 µm, 5 µm, and 2 µm.

Table 3: Results of macro and micronutrient, polyphenolic compounds by HPLCof different Poushtic Powder, the result shows the value of Mean ± SD.

Sample Name	N	P	PC	PI
Amounts (g)	110	110	110	110
Macro Nutrient
Protein (g)	16.5^d±1.013	28.315^a±1.678	26.32^b±1.987	25.459^c±2.021
Fat (g)	1.419^d±0.143	8.67^c±1.104	15.403^a±2.001	9.263^b±1.045
Crude fiber (g)	1.123^d±0.356	2.935^c±0.056	3.843^a±0.245	3.246^b±0.156
Carbohydrate (g)	88.33^a±2.989	52.966^c±3.152	51.283^d±2.689	53.878^b±3.261
Energy (Kcal)	441.54^b±5.457	403.318^c±5.612	449.228^a±6.325	400.853^d±5.012
Ash (%)	0.939	0.849	0.864	0.839
Micro Nutrient
Calcium (mg)	300^b±4.125	233.026^d±3.985	325.502^a±5.612	250.841^c±3.025
Phosphorus (mg)	247.5^d±3.289	428.103^b±4.789	435.415^a±6.125	422.453^c±5.102
Iron (mg)	5.5^d±0.112	16.806^c±1.156	18.564^b±0.925	23.77^a±1.019
polyphenolic compounds
Vitamin-C (mg/100gm)	22.025^b±0.562	ND	ND	23.065^a±0.568
Gallic acid (µg/gm)	0.4880^d±0.012	0.955^b±0.035	1.455^a±0.0231	0.926^c±0.014
Chlorogenic acid (µg/gm)	7.191^b±0.236	ND	4.582^c±0.045	7.525^a±0.563
Valinic acid (µg/gm)	11.713^c±0.452	ND	310.662^a±1.023	251.693^b±1.025
Rutine (µg/gm)	102.551^d±1.253	370.139^c±3.025	1038.104^a±5.361	546.381^b±2.365
Trans-cinamic acid (µg/gm)	14.894^d±0.456	92.181^a±1.025	44.427^b±1.001	34.31^c±0.785
Ferulic acid (µg/gm)	2.79^b±0.012	40.345^a±0.569	ND	ND
Quercetin (µg/gm)	49.607^d±1.012	787.749^a±2.156	88.803^c±1.451	144.316^b±2.562
Apigenin (µg/gm)	ND	123.43^a±0.987	ND	ND
Kaempferol (µg/gm)	ND	ND	1.972^b±0.021	3.073^a±0.021

The size of the larger spheroidal particle is 31.429×27.143µm and the smaller ones are 5.455×4.182µm. The number of particles is more in P than in PI. The size of large and small particles of P in 15.333×13.333µm and 5.385×4.808µm respectively, while the size of large and small particles in PI is 25×19.167µm and 6.462×6.231µm respectively (figure 3). The size of small and large particles in PC is 5.714×5µm and 10.714×7.143µm (figure 3) respectively. The high amount of oil content in sample PC caused adherence of the many small particles with each other. The hardness of a substance depends on the particle size and numbers of that material. Since the particle size of PC is small and therefore the hardness of this substance is less than that of other samples and the fineness is much higher i.e., the solubility of this substance is higher. The large size particle of the sample is present in N, so its hardness is high and solubility is low. Although the particle size of PI is larger between P and PI, PI has less hardness and more fineness than P due to a smaller number of particles present (figure 3). The size and quantity of the particles are sorted more to less according to N>P>PI>PC and the hardness (N) of these samples is 37.302>34.802>20.720>15.332 respectively which has been analyzed by TA. XT analyzer.

Nutritional Composition, Photochemical, and to meet daily demand:

The result of macro and micronutrients was mentioned in Table 3 and showed that the intake of 110 gm of supplements provides a higher amount of protein, iron, calcium, fat, and fiber than the market available product. The result showed that there were statistically significant differences between the three samples at (p<0.05).

Supplement P is higher in protein content than the other three samples. Supplement PC was prepared with soybean and poppy seed in additional quantities that make them enriched sources of protein and calcium. Supplement PC gives more energy (449.228 Kcal) and is considered a good source of fiber (3.843 gm). This supplement maintained a proper balance of calcium and phosphorus ratio (65:87). Protein content was observed less in PI but high than N. The presence of garden cress seed and lotus rhizomes of iron content increased the iron content (23.77 mg) at high amounts in PI.

The presence of seasonal locally available vegetables in all three samples is the reason for antioxidant enrichment. The amount of Vitamin C (23.065 mg), chlorogenic acid (7.525 µg/gm), and kaempferol (3.073 µg/gm) were high in supplement PI. The amount of rutin (1038.104 µg/gm) and gallic acid (1.455 µg/gm), were higher in PC than in others. Ferulic acid and apigenin were absent in PC and PI. The high amount of ferulic acid (40.345 µg/gm), apigenin (123.113 µg/gm), trans-cinnamic acid (92.181 µg/gm), and quercetin (787.749 µg/gm) present in P. Supplement P contains the highest amount of TPC (7.535 mg/gm) and TFC (8.881 mg/10gm). Antioxidant content and antioxidant activity were presented through the bar diagram in figure1 (A). The highest antioxidant activity like ABTS (19.217µmol/g), FRAP (12.854 µmol/g), and DPPH (19.167 µmol/g) were observed in supplement PC. The antioxidant activity score was found to be lower in N (control) than in test supplements (P, PC, and PI). The major phenolic and flavonoid compound identified in poushtic powder was mentioned in figure 1 (B) and it was determined through the HPLC chromatogram method. In an analysis of food, the HPLC technique has been used extensively and is considered a feasible analytical technique ²².

Figure 1: (A) Antioxidant content and Antioxidant activity of different Poushtic Powder, the result shows the value of Mean ± SE. (B)HPLC chromatogram of Poushtic Powder: gallic acid (4.335 min), rutin (8.336 min), trans-cinnamic acid (8.810 min), ferulic acid (9.362 min), quercetin (9.768 min), apigenin (11.164 min).

Table 4: Fulfill the percentage (%) of Recommended Dietary Allowances for Indians per day at different age groups by different Poushtic Powder.

Sample Name / Nutrients		Boys			Girls
Sample Name / Nutrients		10-12 yrs.	13-15 yrs.	16-18 yrs.	10-12 yrs.	13-15 yrs.	16-18 yrs.	Women (SW)	Man (SW)	Child(1-3 yrs.)
N	Protein (g)	51.89	36.75	29.78	50.31	38.19	35.71	36.11	30.44	146.02
	Fat (g)	4.05	2.84	3.55	3.15	4.05	4.05	7.10	5.68	5.68
	Crude fiber (g)	2.81	2.81	2.81	2.81	2.81	2.81	3.51	2.81	5.62
	Carbohydrate (g)	67.95	67.95	67.95	67.95	67.95	67.95	67.95	67.95	67.95
	Energy (Kcal)	20.07	15.44	13.30	21.43	18.40	17.66	26.60	20.93	43.72
	Calcium (mg)	38.82	33	31.43	38.82	33	31.43	33	33	66
	Phosphorus (mg)	24.75	24.75	24.75	24.75	24.75	24.75	24.75	24.75	24.75
	Iron (mg)	34.38	25	21.15	19.64	18.33	17.19	18.97	28.95	68.75
P	Protein (g)	89.04	63.06	51.11	86.33	65.54	61.29	61.96	52.24	250.58
	Fat (g)	24.77	17.34	21.68	19.27	24.77	24.77	43.35	34.68	34.68
	Crude fiber (g)	7.34	7.34	7.34	7.34	7.34	7.34	9.17	7.34	14.68
	Carbohydrate (g)	40.74	40.74	40.74	40.74	40.74	40.74	40.74	40.74	40.74
	Energy (Kcal)	18.33	14.10	12.15	19.58	16.81	16.13	24.30	19.11	39.93
	Calcium (mg)	27.42	23.30	22.19	27.42	23.30	22.19	23.30	23.30	46.61
	Phosphorus (mg)	42.81	42.81	42.81	42.81	42.81	42.81	42.81	42.81	42.81
	Iron (mg)	105.04	76.39	64.64	60.02	56.02	52.52	57.95	88.45	210.08
PC	Protein (g)	82.77	58.62	47.51	80.24	60.93	56.97	57.59	48.56	232.92
	Fat (g)	44.01	30.81	38.51	34.23	44.01	44.01	77.02	61.61	61.61
	Crude fiber (g)	9.61	9.61	9.61	9.61	9.61	9.61	12.01	9.61	19.22
	Carbohydrate (g)	39.45	39.45	39.45	39.45	39.45	39.45	39.45	39.45	39.45
	Energy (Kcal)	20.42	15.71	13.53	21.81	18.72	17.97	27.06	21.29	44.48
	Calcium (mg)	38.29	32.55	31	38.29	32.55	31	32.55	32.55	65.1
	Phosphorus (mg)	43.54	43.54	43.54	43.54	43.54	43.54	43.54	43.54	43.54
	Iron (mg)	116.03	84.38	71.4	66.3	61.88	58.01	64.01	97.71	232.05
PI	Protein (g)	80.06	56.70	45.96	77.62	58.93	55.11	55.71	46.97	225.3
	Fat (g)	26.47	18.53	23.16	20.58	26.47	26.47	46.32	37.05	37.05
	Crude fiber (g)	8.12	8.12	8.12	8.12	8.12	8.12	10.14	8.12	16.23
	Carbohydrate (g)	41.45	41.45	41.45	41.45	41.45	41.45	41.45	41.45	41.45
	Energy (Kcal)	18.22	14.02	12.07	19.46	16.70	16.03	24.15	19.00	39.69
	Calcium (mg)	29.51	25.08	23.89	29.51	25.08	23.89	25.08	25.08	50.17
	Phosphorus (mg)	42.25	42.25	42.25	42.25	42.25	42.25	42.25	42.25	42.25
	Iron (mg)	148.56	108.1	91.42	84.89	79.23	74.28	81.97	125.1	297.13

Cost Analysis:

The cost analysis was shown in Table 5. The total production cost was approximately Rs. 144 for P, Rs. 274 for PC, and Rs. 156 for PI per 1 kg powder. The estimated production prices for supplements were lower than the supplementary food Cini Nutri mix (Rs.200/kg) provided by the ICDS center in India except for PC. The cost of the PC was a little high because of the high price of poppy seed ingredients it has. The additional benefits of these supplements are that they do not require an additional cost of cooking due to their ready-to-use property.

Table 5: Analysis of production cost in rupees (Indian money) of different Poushtic Powder.

Cost (100 gm dry powder)	N	P	PC	PI
Ingredient	20 rupees (market product, price already present)	12.086	25.07	13.259
Grinding or milling		0.5	0.5	0.5
Packaging		0.4	0.4	0.4
Energy		0.3	0.3	0.3
Processing room		0.4	0.4	0.4
Transport cost		0.5	0.5	0.5
Labor to production		0.5	0.5	0.5
Total (In Rupees)	20	14.386	27.37	15.559

By evaluating the result of the present study, it can be said that the P, PC, and PI fulfilled the nutrients recommendation from ICMR of different age groups and also enriched with phytochemicals. Different types of supplementary food have been formulated all over the world ^30,32,33. Supplementary food made with locally available and affordable ingredients is used to replenish nutrient deficiencies of low socio-economic individuals. Supplement PC was rated as the best in terms of sensory evaluation. Supplementary food prepared in Kenya contained 453.2 kcal energy, 12.2gm crude protein, 20.8 gm crude fat, 93mg calcium, and 5.7mg iron per 100gm²⁸. Rice-lentil-based RUSF were composed of 264 kcal energy, 5.1gm protein, 14.8gm fat, 286.0gm calcium, and 5.905gm iron per 50gm³⁴. The supplementary food developed in the present study was higher in protein and iron content but produced less energy as compared with rice lentil-based Ready to Use Supplementary Food (RUSF) and low-cost supplementary foods of Kenya. From a nutritional point of view supplement, PC was most favorable among all. The result of the cost analysis showed that the price was much lower because of the natural ingredients. After evaluation of sensory parameters, the three test supplements were accepted by the panelists and shelf-life studies indicated that they can be stored for up to 30 days in case of P and 45 days in case of PC and PI without showing any positive change in spoilage in all types of packaging at ambient condition. The estimated selling price was also lower than the already available product in the market and does not need any extra charges for cooking. The presence of a high number of polyphenolic compounds, macro, and micronutrients prevent malnutrition, anemia, calcium deficiency disorder like osteoporosis, and several diseases.

CONCLUSION:

The supplementary foods were formulated for vulnerable different age groups from local food ingredients consisting of cereals, pulses, vegetables, seeds, and nuts. Those who cannot afford to buy some expensive supplementary products available in the market can eat this supplementary food due to its advanced quality of nutrition. Poushtic powders that were prepared in this study can be easily developed at the village level at a low cost and that also can be a business opportunity for small-scale entrepreneurs. It is easily consumed in several ways like dilute in water as a drink, prepared as laddu, semi-solid food dish, etc. Further research is required for clinical trials on different age groups individuals.

ACKNOWLEDGMENTS:

This research work is financially supported by UGC-funded Maulana Azad National Fellowship (MANF) Scheme in India. The author thanks Dr. Ramdhon Majhi (MDLC Facility, Indian Institute of Chemical Biology) for his HPLC analysis and Prof. Sanjoy Kumar (SEM Facility, Dept. of Physics, Jadavpur University) for morphological studies of the author’s samples.

CONFLICT OF INTEREST:

The authors stated that they have no conflict of interest.

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Graphical abstract

Received on 27.01.2022 Modified on 03.05.2022

Research J. Pharm. and Tech 2023; 16(4):1951-1959.

DOI: 10.52711/0974-360X.2023.00320