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Formulation of Complementary Baby Foods Based on Some Grains and Legumes |
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PP: 111-126 |
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doi:10.18576/jans/010303
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Author(s) |
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Saad A. Maghoub,
Mahmoud T. El-Mougi,
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Abstract |
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| Nursing mothers in developing countries cannot afford nutritious
weaning foods and rely on low-nutritive-value weaning foods,
which may result in poor nutritional status for their children. This
study aimed to develop nutritious complementary formulas for
infants. Three formulations based on cereals and legumes were
developed. The first formula (WFF) contained 30 g of germinated
wheat flour and 30 g of germinated faba bean flour; the second
formula (RCF) contained 30 g of raw rice flour and 30 g of
germinated chickpea flour; and the third formula (BLF) contained
30 g of germinated barley flour and 30 g of cooked lentil flour (30
g). All formulas contained the same amounts of maltodextrin (15
g), peanut (10 g), date powder (5 g), skimmed milk powder (5 g),
carrot powder (2.5 g), and corn starch (2.5 g). The chemical
composition, minerals, beta-carotene, vitamin A, in-vitro protein
digestibility, anti-nutritional elements, and amino acids were
determined. The three formulas were also evaluated for
microbiology, physical properties, color, rheological properties,
and sensory evaluation. The three formulas moisture, fat, and
fiber content showed no discernible difference. The BLF has the
most carbs, while the WFF has the fewest. The caloric values for
the three formulas ranged from 360.4 to 355.6 kcal/100g. The
protein digestibility (%) for the WFF and RCF was 84.51% and
76.42%, respectively, while the BLF was 71.63%. In conclusion,
combining substances produced nutritional formulae with high
acceptability, with the WFF formula being the best and possibly
comparable to a commercial supplement. |
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