Tesby Mohamed, R., Asteer Victor, A., Zaki Mahfouz, M., Khaled Shafik, A. (2019). Preparation and Evaluation of Some Weaning Foods Made from Rice and Legumes. Alexandria Journal of Agricultural Sciences, 64(1), 1-9. doi: 10.21608/alexja.2019.41839
Rashad Lotfy Tesby Mohamed; Abd Elnoor Asteer Victor; Marwa Zaki Mahfouz; Asmaa Khaled Shafik. "Preparation and Evaluation of Some Weaning Foods Made from Rice and Legumes". Alexandria Journal of Agricultural Sciences, 64, 1, 2019, 1-9. doi: 10.21608/alexja.2019.41839
Tesby Mohamed, R., Asteer Victor, A., Zaki Mahfouz, M., Khaled Shafik, A. (2019). 'Preparation and Evaluation of Some Weaning Foods Made from Rice and Legumes', Alexandria Journal of Agricultural Sciences, 64(1), pp. 1-9. doi: 10.21608/alexja.2019.41839
Tesby Mohamed, R., Asteer Victor, A., Zaki Mahfouz, M., Khaled Shafik, A. Preparation and Evaluation of Some Weaning Foods Made from Rice and Legumes. Alexandria Journal of Agricultural Sciences, 2019; 64(1): 1-9. doi: 10.21608/alexja.2019.41839
Preparation and Evaluation of Some Weaning Foods Made from Rice and Legumes
Department of Home Economics, Faculty of Specific Education, Alexandria University, Alexandria, Egypt
Receive Date: 22 July 2019,
Accept Date: 22 July 2019
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.
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