Computer-Optimized Weaning Food Blends

This computerized linear programming study was performed to formulate low-cost, commercially processed, blended weaning foods, and even less expensive, home-prepared, blended wearing foods, with excellent energy and protein value for use in areas of Lusaka, Zambia, where the risk of malnutrition is high. Ingredient input information included proximate and essential amino acid analyses, into-the-blend costs, and factors for gastrointestinal absorption of proteins and total energy. For most computed mixtures, the minimum cost at selected levels of absorbed protein quality was optimized. Formulations were determined, with calculated cost and nutritional parameters, using only mother-favoured ingredients or, alternatively, selections from among all listed market ingredients; fat versus fat plus sugar as concentrated energy; for different seasons (home-prepared); and, for commercial blends, both with and without puridies amino acid(s) that do or do not include vitamin-antioxidant-mineral mix. The methodology should be widely applicable elsewhere.

Development of weaning food from sorghum supplemented with legumes and oil seeds

BACKGROUND

The development of low-cost, high-protein food supplements for weaning infants from local and readily available raw materials is a constant challenge for developing countries.

OBJECTIVE

To formulate, develop, and assess the nutritive value, acceptability, and keeping quality of sorghum-based staple dried flakes as instant weaning foods.

METHODS

Weaning blends composed of 42% sorghum supplemented with 20% legumes, 10% oil seeds, and 28% additives (sugar, oil, skim milk powder, and vanillin) were prepared according to FAO/WHO/UNU recommendations and processed in a twin-roller drum dryer. The effects of fermentation and of the addition of malt on the nutritive value and functional properties of the blends were investigated.

RESULTS

The blends were found to contain 16.6% to 19.3% protein, 68.7% to 72.7% carbohydrate, 0.9% to 1.3% fiber, and 405.8 to 413.2 kcal of energy per 100 g. The iron content of the blends ranged from 5.3 to 9.1 mg/100 g, and the calcium content ranged from 150 to 220 mg/100 g. All blends reconstituted well and formed a soft paste when stirred with hot or cold water. The water-holding capacity, wettability, and bulk density were within the ranges of corresponding values of commercial weaning foods. Sensory attributes, viscosity values, and in vitro digestibility varied among the blends, whereas lysing content improved considerably (p < or = .05) for all blends. All blends had similar keeping quality, with no signs of spoilage or development of off-flavors or colors after 10 months of storage. Most blends remained free of aflatoxins.

CONCLUSIONS

Legumes and oil seeds can be effectively used in sorghum-based weaning foods as an acceptable protein and mineral supplement.