This study analyzed the physical, morphological, and sensory characteristics of ready-to-eat extruded complementary foods. Different formulations were made by extruding mixtures of wheat, maize, mung bean, and groundnut that had been processed through control, roasting, or germination methods. The roasted extruded food showed higher expansion and was more sensorily acceptable than the control or germinated foods. The control food displayed an open porous structure while the germinated food showed a smooth protein-coated surface. Processing methods significantly impacted the properties of the complementary foods.

1. R. Parimalavalli & S. Kavitha
Department of Food Science and Nutrition
Periyar University
Salem - 636 011
TamilNadu
parimala1996@gmail.com

2.  Complementary food is defined as those which are
appropriately timed, nutritionally adequate and
hygienically prepared foods that are given to
infants along with continued breast feeding from
six months of age.
 Extrusion cooking is one of the contemporary food
processing technologies applied for preparation of
a variety of snacks and supplementary foods.

3. To analyze the physical, morphological and sensory
characteristics of Ready-to-Eat (RTE) extruded
complementary foods.

4. Procurement of Raw Materials
(Wheat, maize, Mung bean and
Groundnut)
Procurement of Raw Materials
(Wheat, maize, Mung bean and
Groundnut)
Composition of Complementary Food
by
Material Balance Method
(Wheat – 39%, Maize – 34 %,
Mung bean – 14 % and Groundnut –
13 %)
Composition of Complementary Food
by
Material Balance Method
(Wheat – 39%, Maize – 34 %,
Mung bean – 14 % and Groundnut –
13 %)
Processing of Raw MaterialsProcessing of Raw Materials
Physical Properties
Morphological analysis – SEM
Organoleptic Qualities
Physical Properties
Morphological analysis – SEM
Organoleptic Qualities
Extrusion Process – Twin Screw
Extruder
Extrusion Process – Twin Screw
Extruder

5. Raw Ingredients
Wheat Maize Mungbean Groundnut
Processing of Raw
Ingredients
Composite Flours
Extruded
Complementary
Foods
Control GerminationRoasting

6. Table – 1
Physical Charactersitics of Extruded Complementary foods
CECF – Control Extruded Complementary Food,
RECF – Roasted Extruded Complementary Food,
GECF – Germinated Extruded Complementary Food.
Physical Characteristics CECF RECF GECF F Ratio
Length (mm)
Diameter (mm)
Specific Volume
Expansion Ratio
Mass Flow Rate (gs 1‑
)
Residence Time (S)
Specific Mechanical Energy (kj/kg)
Bulk Density (g/ml)
WAI (g/g)
WSI (%)
4.94±0.64a
2.60±0.30 a
2.76±0.63 a
3.64±0.13 a
1.36±0.21 a
77.6±1.26 a
818.25±3.65 a
0.96±0.02 a
3.59±0.65 a
16.98±1.21 a
3.88±0.85b
2.47±0.20 b
2.62±0.42 b
3.03±0.57 b
1.13±0.42 b
68.65±1.03 b
864.74±5.68 b
0.94±0.01 b
3.04±0.53 b
15.40±0.98 b
3.71±0.54 c
2.42±0.23 c
2.89±0.35 c
2.43±0.27 c
0.98±0.26 c
54.06±1.12 c
968.31±4.75 c
0.98±0.02 c
4.21±0.45 c
18.64±0.84 c
9.36**
3.89*
4.98**
8.02**
4.89**
7.46**
9.87**
0.09 NS
5.36**
6.58**

7. •CECF had high 4.94 mm length, 2.60mm diameter, 3.64
expansion ratio, 56.25 T, 1.36gs 1‑
MFR and 77.6 sec
residence time. GECF had high 2.89 specific volume,
968.31kj/kg specific mechanical energy, 0.98g/ml bulk
density, 4.21g/g water absorption index and 18.64% water
solubility index.

8. A - CECF – Control Extruded Complementary Food,
B - RECF – Roasted Extruded Complementary Food,
C - GECF – Germinated Extruded Complementary Food.
Morphological Analysis of Extruded Complementary foods
A B C

9. •Absence of starch granule in all samples indicated starch has
been completely gelatinized. Extrudates showed large numbers
of flattened and sheared granules. The highest damage was seen
during extrusion in germinated samples followed by control
and roasted samples.
•Control sample displayed a porous, open celled structure
devoid of air cells may be due to less expansion and high shear
stress.

10. •Roasted extruded complementary food showed a
discontinuous flattened granular structure with few air cell
embedded inside the layer. A higher air cells in the roasted
extrudate compared to control extrudate indicates that a higher
magnitude of expansion was occurred due to roasting.
•Germinated extrudate displayed a smooth surface morphology
indicated gelatinization of starch component and porous layer.
The outer core of the extrudate appeared to have a protein coat
associated with the starch granules since germinated extruded
complementary food is recorded with a elevated levels of
protein.

11. Table – 2
Organoleptic Qualities of Extruded Complementary foods
Characteristics CECF RECF GECF
Colour
Flavour
Taste
Texture
Overall acceptability
6.52±0.30a
3.59±0.24a
4.23±0.86a
4.40±0.92a
5.01±0.57a
5.42±0.88b
4.94±0.46b
6.70±1.30b
5.78±0.93b
7.14±0.91b
5.06±0.73c
3.04±0.43c
5.20±0.86c
6.04±0.52c
6.20±0.15c

12. •The range of scores for attributes was: colour (4.52 to
5.92), flavour (3.59 to 4.94), taste (4.23 to 6.70),
texture (4.40 to 6.04) and overall acceptability (5.01 to
7.04).
•RECF was highly acceptable with mean score of 7.14.
Their acceptability level was significantly higher
(P < 0.05) than the rest of samples.

13. Processing methods markedly affect the
physical, morphological and organoleptic qualities
of complementary foods. Hence the processed
energy dense complementary foods could be
formulated at low cost with locally available
cereals and pulses to promote nutritional status of
infants.