Weaning Foods: A Review of the Indian Experience

Abstract

Although breastmilk is adequate to meet the energy and nutrient requirements of an infant up to four to six months of age, thereafter it is insufficient to sustain normal growth and needs to be supplemented with other foods, such as weaning foods. However, the capacity of a weaning diet to meet the protein and energy requirements of infants depends on its nutritional quality as well as its dietary bulk. This review highlights varieties of weaning foods, blend formulations, nutrient requirements, process characteristics, physicochemical parameters, quality evaluation, and other important aspects of developing a weaning food that satisfies all the requirements of the infant during the vulnerable transitional stage. Traditional weaning foods of India are briefly summarized.

Improving microbiological food Safety in peri-urban Mali; an experimental study

“…Many studies have assessed the microbiological contamination of food and its role in diarrhoea causation (Ehiri et al, 2001;Henry, Patwary, Huttly, & Aziz, 1990;Imong et al, 1995;Sajilata, Singhal, & Kulkarni, 2002;Sheth, Patel, Sharma, & Seshadri, 2000). However, few of them resulted in an intervention.…”

Nutritional Quality Assessment of Complementary Foods produced from Fermented and Malted Quality Protein Maize Fortified with Soy Bean Flour

“…The germinated seeds were thereafter thoroughly washed. The malted grains were subsequently dried in the cabinet dryer at 60 o C for 20 h and then devegatated, milled, sieved (60 mesh), packaged (high-density polyethylene) and kept until needed [Marero et al, 1988;Sajilata et al, 2002].…”

A complementary food formulation from local products and exclusive use of watermelon (Citrullus lanatus (Thunb.) juice for the cooking : Nutritional and health interest

“…The results suggested that it is possible to have concomitantly adequate energy density and a thin CF viscosity when it is cooked exclusively with watermelon juice. Then, cooking CF with watermelon juice could be used as alternative to the malting processing method that helps to reduce viscosity of bulky gruels due to amylolytic breack down of starch (Sajilata et al, 2002). However, further investigations should be done to understand the lowering effect of watermelon juice on complementary food viscosity.…”