TAMILNADU AGRICULTURAL UNIVERSITY

AGRICULTURAL ENGINEERING COLLEGE AND RESEARCH INSTITUTE

DEPARTMENT OF FOOD PROCESS ENGINEERING

COIMBATORE - 641003

COMPARATIVE EVALUATION OF AQUEOUS EXTRACTION AND

ENCAPSULATION TECHNIQUES FOR QUERCETIN RECOVERY FROM ONION

PEEL WASTE

Theme: Sustainable and Resource – Efficient processing

Submitted by:
Harini N.A

Guided by:
Dr. P. PREETHA
Teaching Assistant
 2025–26

Development and standardization of groundnut based

weaning powder

Introduction & Problem Definition:

The complementary feeding stage, commonly referred to as the weaning period,
begins at six months of age when breast milk alone becomes insufficient to meet the
nutritional requirements of a growing infant. During this stage, infants require nutrient-dense
semi-solid foods that provide adequate protein, energy, essential fatty acids, vitamins, and
minerals to support rapid physical growth, cognitive development, and immune function.
However, in many developing countries, including India, improper complementary feeding
practices and limited access to affordable nutritious foods continue to contribute to
proteinenergy malnutrition and micronutrient deficiencies.

Commercial weaning foods available in the market are often expensive and sometimes rely
heavily on refined cereals, added sugars, artificial flavors, and synthetic fortification. While
these products may meet certain nutritional standards, they may not align with the increasing
consumer demand for clean-label, minimally processed, and plant-based food products. The
rise of Generation Z parents has further influenced food choices, with a growing emphasis on
sustainability, transparency in sourcing, functional nutrition, and natural ingredients. There is
a significant need to bridge the gap between affordability and high nutritional quality in
infant foods.

Groundnut (Arachis hypogaea) is widely cultivated in India and represents a highly

economical source of plant protein, healthy fats, and essential micronutrients. It contains
approximately 25–30 percent protein and provides energy density suitable for growing
children. Despite its nutritional richness, groundnut is not widely utilized in standardized
weaning food formulations due to concerns related to lipid oxidation, allergenicity , and
shelf-life stability. Through appropriate processing techniques and scientific formulation,
these challenges can be addressed effectively.

Therefore, the problem identified in this project is the lack of affordable, locally sourced,
nutritionally balanced, and standardized plant-based weaning foods that align with Gen Z
nutritional values. This project aims to develop a scientifically formulated groundnut-based
weaning powder that meets infant nutritional requirements while ensuring safety, shelf
stability, and economic feasibility.
Proposed Technology / Solution
The proposed solution involves the development and standardization of a groundnut-based
weaning powder formulated using a combination of groundnut powder, green gram powder,
rice flour, ragi flour, milk powder, and jaggery. This formulation is designed to achieve a
balanced macronutrient profile with improved protein quality through amino acid
complementation between cereals and legumes.

The processing technology begins with careful selection of high-quality raw materials.
Groundnuts are screened to ensure they are free from aflatoxin contamination and foreign
matter. Cleaning and sorting operations are conducted to remove impurities. Roasting is
employed as a critical processing step to enhance flavor, reduce moisture content, inactivate
lipolytic enzymes, and lower microbial load. The roasted groundnuts are dehulled and
pulverized into fine powder.

Cereals and pulses undergo cleaning and controlled roasting or optional malting to improve
digestibility and flavor. These are then ground and sieved to obtain uniform particle size. All
powdered ingredients are blended in standardized proportions using appropriate mixing
equipment to ensure homogeneity. The moisture content of the final blend is maintained
below recommended limits to prevent microbial growth and extend shelf life.

Packaging plays a crucial role in maintaining product quality. The final weaning powder is
packed in laminated, moisture-resistant, and oxygen-barrier pouches to prevent oxidative
rancidity and preserve sensory attributes. The product is designed to be reconstituted with
boiled water or milk to prepare a smooth porridge suitable for infants aged six to twenty-four
months.

Standardization includes evaluation of proximate composition, microbial quality, sensory

acceptability, and functional properties such as bulk density and reconstitution ability. These
assessments ensure that the product is nutritionally adequate, safe for consumption, and
acceptable in terms of taste and texture.

Feasibility Analysis
The technical feasibility of the proposed product is high, as the processing steps involved are
simple and compatible with existing food processing infrastructure. Equipment such as
roasters, pulverizers, ribbon blenders, and packaging machines are commonly available in
small- and medium-scale food industries. The production process does not require highly
specialized technology, making it suitable for start-ups and rural enterprises.

From an economic perspective, the raw materials used in the formulation are locally available
and relatively inexpensive. Groundnut, rice, ragi, and green gram are widely cultivated in
India, reducing transportation costs and ensuring steady supply. The use of jaggery instead of
refined sugar adds value while maintaining affordability. Compared to commercially
available infant cereals, the production cost of this formulation is expected to be significantly
lower, making it accessible to middle- and low-income households.
Operational feasibility is also favorable, as the product has a dry powder form with low
moisture content, allowing extended shelf life under proper storage conditions. Quality
control measures such as moisture analysis, protein estimation, fat analysis, and microbial
testing can be incorporated into routine industrial practice. Regulatory compliance with food
safety standards can be ensured through standardized testing and hygienic manufacturing
practices.

Market feasibility is promising due to increasing awareness of plant-based nutrition and

sustainable food choices among Gen Z consumers. Parents are actively seeking affordable,
clean-label, and locally sourced alternatives to conventional infant foods. The product also
holds potential for integration into government nutrition programs and community-based
feeding initiatives.

Expected Outcomes and Impact

The development of a standardized groundnut-based weaning powder is expected to
contribute positively to infant nutrition by providing a protein-rich, energy-dense
complementary food. The balanced macronutrient composition supports healthy growth,
muscle development, and immune function. The inclusion of ragi enhances calcium intake,
while jaggery contributes iron, helping to address micronutrient deficiencies.

From a public health perspective, the product has the potential to reduce protein-energy
malnutrition and improve overall nutritional status among infants in resource-limited
settings. Economically, the project promotes value addition to locally available crops and
supports sustainable agricultural practices. By utilizing indigenous ingredients, the
formulation strengthens local food systems and reduces dependency on imported infant
cereals.

The product aligns with the Gen Z food movement by emphasizing sustainability, clean
labeling, and plant-forward nutrition. It demonstrates that traditional ingredients can be
transformed into modern functional foods through scientific processing and standardization.
The impact extends beyond nutrition, contributing to rural employment opportunities and
encouraging entrepreneurship in the food processing sector.

Conclusion and Future Scope

In conclusion, the development and standardization of groundnut-based weaning powder
provide a scientifically viable and economically feasible solution to address gaps in
complementary feeding. The formulation combines locally sourced, nutrient-dense
ingredients with appropriate processing techniques to ensure safety, stability, and
acceptability. The project successfully aligns with the theme of Gen Z Foods and Nutrition
by promoting plant-based, sustainable, and affordable dietary solutions.

Future scope of the project includes conducting detailed shelf-life studies under various
storage conditions, performing clinical acceptability trials among infants, and exploring
fortification with additional micronutrients such as zinc and vitamin A. Further research may
also focus on allergen management strategies and improved packaging technologies to
enhance product stability. With proper scaling and regulatory approval, the developed
weaning powder holds strong potential for commercialization and integration into national
nutrition programs.