Nutritional and Sensory Quality of Weaning Food Prepared from Wheat Malt and Pearl Millet Flour

Abstract Malnutrition among infants in developing countries is a critical issue, especially during the weaning phase. Nutrient-rich, cost-effective supplementary foods are essential to address protein-energy malnutrition in this study; a weaning food was developed and evaluated utilizing wheat malt and pearl millet to enhance protein, energy, iron, calcium, and amylase content. Two formulations and a control were prepared and assessed for physical, physico-chemical, and sensory properties. The most accepted formulation underwent nutritional analysis. Sample 2 received the highest sensory acceptability. Nutritional analysis confirmed improved protein, energy, iron, and calcium levels, along with better digestibility. The optimized wheat malt–pearl millet formulation was nutrient-dense, cost-effective, and well-accepted, making it a promising supplementary food to combat malnutrition in infants