Development of weaning food from sorghum supplemented with legumes and oil seeds
MA Asma, EB El Fadil… - Food and Nutrition …, 2006 - journals.sagepub.com
MA Asma, EB El Fadil, AH El Tinay
Food and Nutrition Bulletin, 2006•journals.sagepub.comBackground The development of low-cost, high-protein food supplements for weaning
infants from local and readily available raw materials is a constant challenge for developing
countries. Objective To formulate, develop, and assess the nutritive value, acceptability, and
keeping quality of sorghum-based staple dried flakes as instant weaning foods. Methods
Weaning blends composed of 42% sorghum supplemented with 20% legumes, 10% oil
seeds, and 28% additives (sugar, oil, skim milk powder, and vanillin) were prepared …
infants from local and readily available raw materials is a constant challenge for developing
countries. Objective To formulate, develop, and assess the nutritive value, acceptability, and
keeping quality of sorghum-based staple dried flakes as instant weaning foods. Methods
Weaning blends composed of 42% sorghum supplemented with 20% legumes, 10% oil
seeds, and 28% additives (sugar, oil, skim milk powder, and vanillin) were prepared …
Background
The development of low-cost, high-protein food supplements for weaning infants from local and readily available raw materials is a constant challenge for developing countries.
Objective
To formulate, develop, and assess the nutritive value, acceptability, and keeping quality of sorghum-based staple dried flakes as instant weaning foods.
Methods
Weaning blends composed of 42% sorghum supplemented with 20% legumes, 10% oil seeds, and 28% additives (sugar, oil, skim milk powder, and vanillin) were prepared according to FAO/WHO/UNU recommendations and processed in a twin-roller drum dryer. The effects of fermentation and of the addition of malt on the nutritive value and functional properties of the blends were investigated.
Results
The blends were found to contain 16.6% to 19.3% protein, 68.7% to 72.7% carbohydrate, 0.9% to 1.3% fiber, and 405.8 to 413.2 kcal of energy per 100 g. The iron content of the blends ranged from 5.3 to 9.1 mg/100 g, and the calcium content ranged from 150 to 220 mg/100 g. All blends reconstituted well and formed a soft paste when stirred with hot or cold water.
The water-holding capacity, wettability, and bulk density were within the ranges of corresponding values of commercial weaning foods. Sensory attributes, viscosity values, and in vitro digestibility varied among the blends, whereas lysing content improved considerably (p ≤ .05) for all blends. All blends had similar keeping quality, with no signs of spoilage or development of off-flavors or colors after 10 months of storage. Most blends remained free of aflatoxins.
Conclusions
Legumes and oil seeds can be effectively used in sorghum-based weaning foods as an acceptable protein and mineral supplement.
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