Abstract:
In the Sri Lankan context, proper nutrition among toddlers is a very crucial problem due
to less consumption of nutritious foods. Therefore, finger foods with high nutritional
composition and acceptable sensory attributes can be introduced to increase their
consumption. Legumes such as; mung bean (Vigna radiata L.) and chickpea (Cicer
arietinum L.) are rich sources of protein. Rathu heenati rice (Oryza sativa L.) is a
traditional rice variety that contains a high nutritional and medicinal value. The main
objective of this study was to develop value-added finger food which can fulfill the
nutritional requirements of toddlers to a considerable level. Finger food was prepared by
changing the levels of rathu heenati rice flour, germinated chickpea, and mung bean flour
in the percentages of 60:10:30, 60:25:15, 60:30:10, 60:15:25 and 60:20:20, respectively.
Treatments were subjected to sensory analysis to select the best finger food formulation.
Finger food formulated with 60 of wheat flour: 20 of mung bean: 20 chickpea flour
served as control. Finger food with rathu heenati rice flour, chickpea flour and mung bean
flour in 60:25:15 treatment was chosen as the best sample (p<0.05) and tested for
proximate composition (protein, fat, ash, fiber and moisture), colour, texture, pH, Brix
value and TPC over one month in seven days interval. Results showed that selected finger
food sample had the highest protein (21.85%), fat (22.11%) and ash (3.27%) content
compared to the control which showed protein (16.52%), fat (19.83%) and ash (1.84%)
content, (p<0.05). During the storage, pH was decreased while TPC values were
increased in both samples. The hardness of both samples was decreased within the
storage. E. coli was absent in both samples. In conclusion, finger food incorporated with
rathu heenati rice flour, chickpea flour, and mung bean flour at 60:25:15, showed high
nutritional composition as well as acceptable sensory attributes for toddlers.
Keywords: Rathu heenati rice, Mung bean, Chickpea, Finger food, Toddlers
