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American Journal of Food Technology
  Year: 2014 | Volume: 9 | Issue: 2 | Page No.: 104-110
DOI: 10.3923/ajft.2014.104.110
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Formulation of Infant Weaning Foods from Vegetable Proteins and Cereal

Samson Ishola Ibironke

In developing countries, researchers have focused their attention on the possibility of formulation of infant weaning food from locally available, vegetable proteins and cereal to reduce frequent maternal morbidity and mortality. The investigation was set to prepare a new baby food using locally available legumes and cereal. The legumes that were used included sesame and soy beans seeds proteins. Energy was supplied by the application of corn flour. This was to complement the protein contents such that the amino acid profile would be close to that of egg protein. Soya bean and corn were obtained from local supermarket, Ile-Ife, while sesame seed was purchased from Benue state, Nigeria. The protein seeds were processes into slurry at the proportional below: (1) Basal diet, 100% Carbohydrate (2) Vegetable base commercial diets, (3) Milk base commercial diets, (4) Corn flour 85, 15, sesame 5%, diet and (5) Corn flour 85, soya beans 15, sesame 5%, fortified with minerals and vitamins diet. The new baby food produced was tested biologically by feeding it to experimental rats. The performance in terms of protein efficiency ratio, nitrogen retention and tissue weights were comparable with those of similar commercial products such as milk-based diet and vegetable protein-based protein diets. The results showed that the preparation of this new diet gave a potentials viable product that may be applied to curb maternal morbidity and mortality in the developing countries.
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How to cite this article:

Samson Ishola Ibironke , 2014. Formulation of Infant Weaning Foods from Vegetable Proteins and Cereal. American Journal of Food Technology, 9: 104-110.

DOI: 10.3923/ajft.2014.104.110






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