Preparation, Optimization and Characterization of Ready‐To‐Eat Puree‐Based Complementary Baby Food

ABSTRACT Apple‐millet complementary baby foods were optimized using apple puree with finger millet or pearl millet flours at ratios ranging from 90:10–60:40. The millets underwent soaking, germination, roasting, and milling, while the apples were blanched and pureed for formulation. Evaluations covered physicochemical evaluation, antioxidants, phenolics, color, texture, thermal stability, FTIR spectra, vitamin C, mineral profiling and nine‐point hedonic sensory scores. Millet incorporation enhanced ash content, antioxidant activity, and phenolics while lowering moisture, total soluble solids, and sensory scores. AFM4 (apple‐finger millet 90:10) and APM4 (apple‐pearl millet 90:10) excelled with favorable texture, acceptable color, and sensory scores matching control. FTIR analysis confirmed that there were no undesirable structural changes to the food matrix after formulation and processing; the major functional groups were retained. DSC‐TGA analysis showed that the chemicals were stable and safe to use as nutrient‐rich baby supplements, while the mineral profiling showed that the product has an adequate amount of mineral content.