Subscribe Now Subscribe Today
Research Article
 

Production of Cereal-Based Infant Food from Sorghum [Sorghum bicolor (L) Moench] and Pigeon Pea (Cajanus cajan)



Mazaher Abd Elrahim Mohammed, Hattim Makki Mohamed Makki and Abd El Moneim Ibrahim Mustafa
 
Facebook Twitter Digg Reddit Linkedin StumbleUpon E-mail
ABSTRACT

The objectives of this study were to produce and evaluate sorghum-based infant food using cooking and drum drying methods. The product was made from sorghum flour, pigeon pea flour, milk, vit. C and other ingredients. The cooked materials were then drum dried. The dried product was found to provide adequate amounts of protein (15.15%) and energy values (414.25 Kcal/100 g DM) capable to meet the international standards for infants protein quality as recommended by the FAO/WHO/UN (1985). The protein digestibility was found to be improved by cooking and drum drying. The produced sorghum-based infant food physical and functional properties tested showed that the product has low water retention capacity and low viscosity. When comparing the prepared sorghum-based infant food with the commercial infant foods available in the market, this product proved to provide more protein and energy value. In conclusion the use of decorticated sorghum and pigeon pea flours in infants food, produced a product with high nutritional value and of better functional properties.

Services
Related Articles in ASCI
Similar Articles in this Journal
Search in Google Scholar
View Citation
Report Citation

 
  How to cite this article:

Mazaher Abd Elrahim Mohammed, Hattim Makki Mohamed Makki and Abd El Moneim Ibrahim Mustafa, 2011. Production of Cereal-Based Infant Food from Sorghum [Sorghum bicolor (L) Moench] and Pigeon Pea (Cajanus cajan). Pakistan Journal of Nutrition, 10: 910-913.

DOI: 10.3923/pjn.2011.910.913

URL: https://scialert.net/abstract/?doi=pjn.2011.910.913

REFERENCES
1:  AOAC., 1980. Official Methods of Analysis Association of Official Analytical Chemists. 13th Edn., Association of Official Analytical Chemists, Washington, DC. USA.

2:  AOAC., 1990. Association of Official Analytical Chemists. 15th Edn., Official Methods of Analysis, Washington DC., USA.

3:  AOAC, 1997. Association of Official Analytical Chemists. AOAC, Washington DC, USA.

4:  Adeniji, A.O. and N.N. Potter, 1978. Properties of OGI powders made from normal fortified and opaques-2 corn. J. Food Sci., 43: 1571-1574.
Direct Link  |  

5:  Dendy, D.A.V., 1995. Sorghum and Millets: Chemistry and Technology. Published American Association of Cereal Chemists Inc., St Paul, Minnesota, USA.

6:  Dirar, H.A., 1993. The Indigenous Fermented Food of the Sudan: A Study in African Food and Nutrition. CAB International, Cambridge, U.K. ISBN: 9780851988580, Pages: 552.

7:  FAO/WHO, 2003. Joint FAO/WHO food standards programme. Codex alimentations commission. Recommended International Standards for Food of Infants and Children. Food and Agriculture Organization of the United Nations, Rome, Italy

8:  FAO, 1979. Human Nutrition in Tropical Africa. Food and Agriculture Organization of the United Nations, Rome, Italy.

9:  FAO, WHO and UNU, 1985. Energy and Protein Requirements. World Health Organization, Geneva.

10:  Hamaker, B.R., A.W. Kirleis, L.G. Butler, J.D. Axtell and E.T. Mertez, 1987. Improving the in vitro protein digestibility of sorghum with reducing agents. Proc. Natl. Acad. Sci. USA., 84: 626-628.
Direct Link  |  

11:  Switzerland-Johnson, I.T., 1988. Impact on nutrition. Food Proc. UK., 57: 47-84.

12:  Leung, W.T., 1968. Handbook on Food Composition for Use in Africa. FAO, Rome and Washington DC, pp: 23.

13:  Maclean, W.C. Jr., G. Lopenz, D. Romania, R.P. Placko and G.G. Graham, 1981. Protein quality and digestibility of sorghum in preschool children: Bal studies and plasma free amino acids. J. Nutr., 3: 1928-1936.

14:  Makki, H.M., 1998. Production of protein-enriched baby food from Sudanese starchy raw materials. Ph.D. Thesis, University of Vienna for Agricultural Sciences, Vienna, Austria

15:  Makki, H.M. and B. Emmerich, 2006. Effect of drum-drying on amino acids profile, protein score and net protein value of feterita sorghum-white bean composite flour. FRC. J. Food Sci. Technol., 1: 8-15.
Direct Link  |  

16:  Mertz, E.T., M.M. Hassen, C. Cairns-Whittern, A.W. Kireis, L. Tu and J.D. Axtell, 1984. Pepsin digestibility of proteins in sorghum and other major cereals. Proc. Natl. Acad. Sci. USA., 81: 1-2.
PubMed  |  Direct Link  |  

17:  MOH, 2006. Ministry of health, Sudan. Nutritional assessment reports. National Nutrition Department, Khartoum, Sudan

18:  Mosha, A.C., U. Svanberg, S.A. Lieden, B. Ljungqvist and A. Hag, 1983. Effect of germination on the food and nutritional value of sorghum. Proc. 6th Int. Congr. Food Sci. Technol., 1: 18-19.

19:  Oria, M.P., B.R. Hamaker and J.M. Shull, 1995. Resistance of sorghum α-β and γ-kafirins pepsin digestion. J. Agric. Food Chem., 43: 2148-2153.

20:  Price, M.L., A.E. Hagerman and L.G. Butler, 1980. Tannin in sorghum grain: Effect of cooking on chemical assays and on antinutritional properties in rats. Nutr. Rep. Int., 21: 761-767.
Direct Link  |  

21:  Saunders, R.M., M.A. Conner, A.N. Booth, E.M. Bickoff and G.O. Kohler, 1973. Measurement of digestibility of alfalfa protein concentrate by in vivo and in-vitro methods. J. Nutr., 103: 530-535.
Direct Link  |  

22:  Singh, U., 1991. The role of pigeon pea in human nutrition. ICRISAT Conference Paper no. CP628, ICRISAT Centre, Patancheru, A.P.502324, India

23:  Valencia, M.E., R. Trancoso and I. Higwera, 1988. Linear programming formulatin and biological evaluation of chickpea-based infant food. Cereal Chem., 65: 101-104.
Direct Link  |  

24:  West, C.E., F. Repping and C.R. Temalilwa, 1988. Handbook on the Composition Food Commonly Eaten in East Africa. Published Wangeningen, Netherlands.

©  2020 Science Alert. All Rights Reserved