Chemical and Sensory Assessment for some Complementary Food for Older Infants

Abstract

The present study was carried out to develop cereal and legumes based supplementary food from indigenous raw materials for young children and to estimate the chemical composition, physical properties and sensory assessment of five formulas of complementary infant foods. These formulas were compared with commercial one namely Nestle Cerelac product. The results indicated that the protein contents of all prepared formulas range from (15.00 to 26.13%), the fat contents being (2.95 to 3.31%), the fiber content were (3.57 to 3.85%). Also, the ash content was recorded for (2.53 and 3.50%).The carbohydrates contents ranged between (63.57 to 75.59%),while total number of essential amino acids ranges from (28.14 to 45.36 g/100g) protein .All formulas contained the following elements : Iron (5.53-6.67 mg/100g), Zinc (4.25-5.58 mg/100g), Calcium (0.135-0.323)g/100g, Potassium (0.524-1.033)g/100g. Sodium (0.199-0.212) g/100g and Phosphorus (0.235-0.348 g/100g), All formulas contained some essential vitamins were (13.04 to 17.02 mg/100g),(0.17 to 0.26 mg/100g),(0.95 to 2.93mg/100g) and (0.395 to 0.83 mg/100g), (0.735 to 1.10 mg/100g) and (0.166 to 0.17 mg/100g) for vitamin C(Ascorbic acid), vitamin A(Retinol), (β-Carotene) , vitamin E(Tocopherols), Vitamin B1(Thiamin) and vitamin B2(Riboflavin) respectively. Anti-nutritional factors was analyzed in all formulas. Phytates were in the range of (0.177 to 0.484% mg/100 g), tannins was in the range of (0.38 to 0.71%). From the functional properties results it was observed that bulk density values ranged from (1.017 to 1.o6 g/cm 3), while the viscosity between (2740 to 9880 cp).From mentioned results formula F5 could be recommended due to their higher protein and micronutrient contents than other formulas. From this study we concluded that the addition of partially defatted soybeans increases the protein and micronutrient to solve the problem of malnutrition in developing countries.

Improvement of the Nutritional Value of Rice Biscuits with Some Vitamins and Minerals Using Soy Flour and Strawberry Powder

“…This may be due to the high content of vitamins in defatted soy flour. These results agree with the work by Shalaby et al [22]. They reported a slight increase in beta-carotene, B1 and B2 in complementary infant food.…”

“…Results also in the same table showed that defatted soybeans flour exhibited the highest amount of iron (9.24 mg/100g) and Zinc (Zn) (2.46 mg/100g). The results are slightly lower than those reported by Shalaby et al [22]. They reported iron to be (11.49 mg/100g) and Zinc (Zn) to be (10.35mg/100g).…”