Preparation and Evaluation of Some Weaning Foods Made from Rice and Legumes

Abstract

Weaning is a gradual process of introducing solids foods to an infant's diet, alongside breast milk from the age of six months, since the breast feeding along cannot meet the infant nutritional requirement. in this study three composite foods were prepared from rice and some legumes (roasted soybean, roasted peanut and roasted chickpeas) ratio 70:30. The formulations were made to meet the greatest amino acid scores, the desired amount of energy and protein according to the FAO/WHO recommendation for infants. Concentrations of energy, protein, amino acid, phytates, trypsin inhibitor, tannins and protein digestibility were determined by standard methods. The proximate chemical composition results indicated that the moisture (10.01% to 11.77%), as water was added during cooking, protein (7.90% to 10.70%), ash (0.99% to 4.52%) crude fiber (0.91% to 1.04%), energy (344.3 kcal/100g to 400.3kcal/100g), fats (0.88% to 11.82%) and carbohydrates were (61.99% to 74.0%). the levels of protein in blends of weaning food were higher than the control. the results of antinutrition factors ranges phytic acid (3.90 to 4.52mg/100g), trypsin inhibitor (0.39 to 0.47 tiu/mg) and tannins (17.12 to 19.50 mg/100g). heat processing and cooking of the blends resulted in low levels of anti-nutrition and higher in vitro protein digestibility ranged from(83.30 to 87.59 %) of the weaning food blends respectively. the result of the sensory evaluation showd that the best blend was contained rice/peanut and rice/ chickpeas but rice/ soybean was low in the acceptability. this study recommends that mix cereals with legumes to achieve complementation of amino acids and consequent improvement in protein quality.

Influence of Fermentation and Roasting on the Amino Acid Profile of Infant Food Created from Mixtures of Sorghum and Soybean

“…Among these amino acids, glutamic acid was found to have the highest range, followed, in descending order, by aspartic acid and serine, which showed the lowest range. This result is consistent with the findings of Tesby Mohamed et al (2019) in the context of weaning food derived from rice and soybean blends. Ng'ong 'ola-Manani et al (2014) also reported that glutamic acid was the most abundant amino acid, followed by aspartic acid, whereas cysteine and methionine were the limiting amino acids in the blends of fermented soybean and maize.…”

Nutritional evaluation of some complementary food mixtures for weaning stage

“…Weaning is the gradual process of introducing solid foods to a baby's diet in addition to breast milk, starting at six months of age, because breast milk alone cannot provide all of the baby's nutritional needs. The baby is gradually weaned into a semi-solid food that is typically described as digestible and has a high energy density and low bulk (Tesby Mohamed et al, 2019). Infants' needs for micronutrients such as iron and zinc increase after six months of breastfeeding, which is why recent emphasis has been placed on breastfeeding for at least six months and then including complementary foods as breastfeeding contin-ues for 18 months or longer (WHO, 2021).…”

Development of weaning food with prebiotic effects based on roasted or extruded quinoa and millet flour

“…Roasting and extrusion are two different thermal processing treatments which have been widely studied for producing weaning foods with encouraging results (Balasubramanian et al., 2014; Mohamed et al., 2019 ). Both roasting and extrusion are simple and common technologies that can pregelatinize starch to improve the edibility, aroma, and digestibility of cereal grains (Gahlawat & Sehgal, 2010).…”