Preparation and evaluation of complementary diets from germinated wheat and lentil for Bangladeshi children

During the complementary feeding period, children require a nutrient-dense diet to meet their high nutritional requirements. International interest exists in the promotion of affordable, nutritionally adequate complementary feeding diets based on locally available foods. The objective of this study was to develop a low cost complementary food for children in Bangladesh by using locally available resources. For attaining these five complementary formulations (F1-F5) based on germinated wheat flour (GWF), lentil flour (GWF) sugar and milk powder (MP) were appropriately processed and evaluated. The germinated wheat and lentil seed flour were prepared soaking the seed in water for 12 hours at 30 degree C, germinated for 60hours at 33.5 degree C in a seed germinator, dried at 60 degree C for 8hours, dehulled, roasted at 100 degree C for 2 mints, and milled, after this complementary food formulation samples were developed by mixing the ingredients. Samples of the prepared formulations were investigated for proximate composition, functional properties (bulk density, water and oil absorption capacities, swelling power and water soluble index) and sensory evaluation. The proximate composition results indicated that the moisture for complementary food ranged from 5.11-5.22, protein 18.32-27.62, ash 2.67-3.05 crude fiber 1.36-1.81, fat content 1.20-1.28 and carbohydrate 70.73-61.24 were significantly different (P greater than 0.05) from each other. Calculated values for total energy provided by the blends ranged from 375.03-377.39 kcal/100g of dry matter. The overall acceptability score was highest (7.55) in F3 complementary food followed by F4 (7.23) ranging from like slightly to like moderately. The F3 complementary food was satisfactorily acceptable. The composition and functional properties of F3 and F2 formulations had a good potential for use as complementary foods.