Baby Food Makhana Formulation

I’m developing an infant-friendly product line based on makhana (foxnut) and need a qualified food technologist to guide me from concept to shelf-ready formulation. The work breaks down into three interconnected parts:

• Ingredient formulation – select and proportion makhana and complementary ingredients so the final powder or purée mixes smoothly, is easily digestible for 6- to 12-month-olds, and contains no added preservatives.
• Nutritional analysis – verify the recipe meets my targets for high protein, low sugar, and balanced macro- and micronutrients; provide a full nutritional facts panel per 100 g and per serving.
• Recipe development – translate the formulation into a repeatable small-batch process I can scale later, including precise temperatures, times, and any pre-treatments (e.g., roasting, milling, enzymatic activity reduction).

Please incorporate current guidelines for baby foods, highlight any critical control points for safety, and suggest suitable natural shelf-life extension techniques that respect the “no added preservatives” requirement.

I’ll look for:
1. A concise technical report covering the three areas above.
2. Lab-or instrument-verified nutritional values.
3. A step-by-step pilot-batch protocol that I can follow at home or in a small commercial kitchen.

If you have prior experience with cereal-based infant foods, gluten-free snacks, or plant-protein fortification, let me know—your insight will be invaluable as we craft a nutritious, low-sugar makhana baby food parents can trust.