Preparation and evaluation of some weaning foods made from rice and legumes

الملخص EN

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.