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In this study, we develop a calcium-rich Instant Pancake flour for lactating mothers optimized by Response Surface Methodology-Box Behnken method (RSM). The flour intends to supplement one-third calcium needs of lactating mothers as per RDA. Calcium deficiency is commonly observed in lactating mothers and is a rising trend in India leading to a serious threat to lactating mother and infant health. Nutrimix flour, mixed with cumin seeds and green gram used to prepare the Pancake flour. Box-Behnken, fifteen sets of experiments were conducted to arrive at the optimized value. The functional properties and proximate analysis of the flour were conducted using the lab food testing methodologies for result validation. The mixing ratio was formulated from a variety of ingredients as Nutrimix flour (72.5 g), Green Gram (19.0 g), and Cumin Seeds (8.5 g) for Pancake flour. We prepared a Nutrimix flour which consists of Finger Millet (37.5 g), Semolina (11.25 g), Green Gram (27.5 g), Amaranth Seeds (8.75 g), and Gingley Seeds (15 g). Based on experimental results, we were able to meet the one-third calcium recommended daily allowances of the lactating mother (0-6 months) in the instant Pancake flour. The nutrient content of the optimized flour was calcium (404±1.36 mg), Iron (4.4±0.86 mg), Moisture (7.8±0.99), Protein (18.4±0.56%), Carbohydrates (60.27±2.32 g), Energy Value (375.3±0.006 Kcal) and Crude fat (6.7±0.82%). The functional properties of the optimized flour were swelling capacity 17.2±0.21%, Water absorption capacity (48.4±0.44%), Oil absorption capacity (36.4±0.9%), Emulsion Activity (42.6±0.3%), Emulsion stability (46.6±0.4%) and Bulk density (416±1.5 Kg/m3).

OPTIMIZATION AND NUTRITIONAL EVALUATION OF TRADITIONAL INSTANT PANCAKE FLOUR FOR LACTATING MOTHERS