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Pakistan Journal of Nutrition
  Year: 2009 | Volume: 8 | Issue: 7 | Page No.: 1032-1035
DOI: 10.3923/pjn.2009.1032.1035
 
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Rheological and Nutritional Characteristic of Weaning Mush Prepared from Mixed Flours of Taro [Colocasia esculenta (L) Schott], Pigeon Pea (Cajanus cajan) and Malted Maize (Zea mays)
Gnahe Dago Andre, Kunimboa Abro Amoin Angele Kouassi, Gbogouri Grodji Albarin, Brou Kouakou and Gnakri Dago

Abstract:
An infantile flour was prepared from mixed flours of Taro (Colocasia esculenta (L) Schott), leguminous plant (Cajanus cajan) and maize (Zea maïs) was prepared. This flour contained 70% total carbohydrates, 15.7% proteins and 4.6% lipids. It also characterized by some essential amino acids such as histidine, threonine, valine, lysine, leucine and phenylalanine. It had some fatty acids ( linolein acid, oleic acid) and some essential minerals such as calcium, magnesium, iron, copper, zinc, phosphorus, potassium, chloride, sodium, manganese in variable concentrations. These minerals and fatty acids are necessary for children growth. The energy density of mush prepared from this mixed flour was very high (about 119 kcal/100 ml). This weaning mush had a fluid consistency, the important rheological characteristic for young children energy intake.
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How to cite this article:

Gnahe Dago Andre, Kunimboa Abro Amoin Angele Kouassi, Gbogouri Grodji Albarin, Brou Kouakou and Gnakri Dago, 2009. Rheological and Nutritional Characteristic of Weaning Mush Prepared from Mixed Flours of Taro [Colocasia esculenta (L) Schott], Pigeon Pea (Cajanus cajan) and Malted Maize (Zea mays). Pakistan Journal of Nutrition, 8: 1032-1035.

DOI: 10.3923/pjn.2009.1032.1035

URL: https://scialert.net/abstract/?doi=pjn.2009.1032.1035

 
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