Utilization of barley for development of low cost suplementary and weaning foods
1996
Asrat Wondimu (ENI, Addis abeba (Ethiopia))
Optimal conditions for malted barley were standardized and different trials were also carried out on popping of barley, which was used in the formulation of the weaning food. The blend consists of barley and chickpea in a ratio of 2:1 Barley and chickpea have been germinated for 48 and 24 hrs to produce a weaning food of good nutritive value, low paste viscosity and high calorie density. Popped and roller dried weaning foods were also formulated on the same basic ration and 5 percent malted barley flour was added to reduce the paste viscosity and enhance the calorie density of the foods. Nutritional qualities of all the formulations fall within the recommended levels given by ISI. The protein content ranged from 14.8 to 15.6 percent, fat 1.85 to 3.8 percent carbohydrates 60.5 to 66.7 percent and calorie 338.6 to 344.2. The essential amino acid contents were also satisfactory, protein efficiency ratio was 2.59.
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Este registro bibliográfico ha sido proporcionado por Ethiopian Institute of Agricultural Research