International Journal of Academic Research and Development

International Journal of Academic Research and Development


International Journal of Academic Research and Development
International Journal of Academic Research and Development
Vol. 6, Issue 3 (2021)

Formulation and evaluation of spirulina (Arthrospira platensis) incorporated millet based weaning food


Anjali S Kumar, A Haripriya

Microalgae are promising sources of biologically active compounds that could be used as functional ingredients. The fascinating properties and healthy chemical composition (high-quality proteins, balanced fatty acid profiles, antioxidants) of spirulina make it a preferred functional ingredient. Spirulina, also known as Arthrospira, is a non-nitrogen-fixing blue-green alga that is edible. With over 30 years of safety research and a long history of healthy human consumption, it complies with all international food safety and quality regulations. An online survey was conducted to understand the consumer’s preference and awareness of spirulina and its related products. Multi millet-based weaning food was developed and spirulina was incorporated at 1.5% and 2%. The organoleptic properties of the weaning mix prepared were analyzed by a semi-trained panelist using a 9-point hedonic scale. One-way ANOVA results showed that there was no significant difference between the control and the samples. Also, sample B with 2% spirulina had the maximum overall acceptability. On calculating the nutrient profile of the weaning mix, it was found that the protein content of sample B (2% spirulina) was relatively higher than the control and sample A (1.5% spirulina).
Pages : 62-65