Study on home-made weaning foods suitable for Sri Lanka
1981
Kumarasinghe, Padma | Abrahamsson, Lillemor
Home made baby foods made from locally produced (in Sri Lanka) rice or wheat flour were supplemented with the following: protein from beans or fish; vitamins/minerals from dark green leaves; and fat/protein from coconut milk. Recipes contained the same vitamin and mineral supplement and the same energy requirement; 10 recipes were developed. Chemical scores were calculated and biological evaluation of protein quality was determined from diets using rats. Scores for net protein utilization (NPU) varied between 55 to 74 among 5 rice recipes and between 55 and 67 among the wheat recipes. The net dietary protein energy (NDPE) percentage varies between 6 and 10%, a satisfactory protein content for older infants and young children. The study demonstrated that nutritional value of home-made baby foods based on traditional vegetable foods is satisfactory. (rkm)
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