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21875

Chemical Composition, Nutritional Quality and Anti-Nutritional Factors of Weaning Food Prepared From Maize and Legumes

Article

Last updated: 01 Jan 2025

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-

Tags

Home economics

Abstract

Weaning is a gradual process of introducing solid foods to infant's diet, alongside breast milk from the age of six months, since the breast feeding along cannot meet the infant nutritional requirement. This study aims to prepared high quality weaning foods from locally available raw materials at low cost. Weaning food was produced from the blends of yellow maize flour with some legumes (soybean, chickpeas and peanut). blends were prepared in a mixed ratio 70:30 using traditional techniques like milling, roasting and drying were evaluated. In samples, chemical composition, anti-nutritional factors, protein digestibility, amino acid content and sensory evaluation were determined. Results showed that the formulated weaning food. The maize used in this experiment were yellow maize of local variety. The results revealed that, the protein content ranged from 12.26% -17.68% of the weaning food blends from yellow maize is similarly close to the recommended daily intake for infants (6 month to 2 year) compared to the raw maize without legumes. The low moisture contents (4.10%), (4.89 %) and 4.72%  in maize/ soybean, maize/chickpea and maize/peanut exhibited by the weaning food blends might give a good storage stability. The results of anti-nutrition factors ranges phytic acid (4.81 mg/100 g – 6.25 mg/100 g), Trypsin inhibitor (0.46 TIU/100 g – 0.52 TIU/100 g) and tannins (55.75 mg/100 g – 63.89 mg /100 g)
Heat treatment of grains resulted in low levels of phytic acid and higher in vitro protein digestibility ranged from 75.43% to 81.76% of the weaning feed mixtures,. Results on sensory evaluation showed that the best blend was contained maize/chickpeas then maize peanut but maize soybean and control lower acceptability.

DOI

10.21608/asejaiqjsae.2018.21875

Keywords

Roasted yellow maize, Soybean, Peanut, chickpeas, Chemical composition, protein digestibility, anti-nutritional factors and sensory evaluation

Authors

First Name

Tesby Mohamed

Last Name

Rashad Lotfy

MiddleName

-

Affiliation

Department of Home Economics, Faculty of Specific Education, Alexandria University, Alexandria, Egypt

Email

-

City

-

Orcid

-

First Name

Asteer Victor

Last Name

Abd Elnoor

MiddleName

-

Affiliation

Department of Home Economics, Faculty of Specific Education, Alexandria University, Alexandria, Egypt

Email

-

City

-

Orcid

-

First Name

Marwa Zaki

Last Name

Mahfouz

MiddleName

-

Affiliation

Department of Home Economics, Faculty of Specific Education, Alexandria University, Alexandria, Egypt

Email

-

City

-

Orcid

-

First Name

Asmaa Khaled

Last Name

Shafik

MiddleName

-

Affiliation

Department of Home Economics, Faculty of Specific Education, Alexandria University, Alexandria, Egypt

Email

-

City

-

Orcid

-

Volume

39

Article Issue

OCTOBER- DECEMBER

Related Issue

3878

Issue Date

2018-12-01

Receive Date

2018-11-18

Publish Date

2018-12-30

Page Start

686

Page End

694

Print ISSN

1110-0176

Online ISSN

2536-9784

Article File

ASEJAIQJSAE_Volume 39_Issue OCTOBER- DECEMBER_Pages 686-694.pdf

PDF . 328.8kB

Link

https://asejaiqjsae.journals.ekb.eg/article_21875.html

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https://asejaiqjsae.journals.ekb.eg/service?article_code=21875

Order

14

Type

Original Article

Type Code

53

Publication Type

Journal

Publication Title

Alexandria Science Exchange Journal

Publication Link

https://asejaiqjsae.journals.ekb.eg/

MainTitle

Chemical Composition, Nutritional Quality and Anti-Nutritional Factors of Weaning Food Prepared From Maize and Legumes

Details

Type

Article

Created At

22 Jan 2023