Effects of blend and processing method on the nutritional quality of weaning foods made from select cereals and legumes
1998
Griffith, L.D. | Castell-Perez, M.E. | Griffith, M.E.
Weaning blends, formulated in a 60% cereal to 40% legume combination using teff, pearl millet, cowpea, and peanut, were evaluated for changes in nutritional qua lity due to the effects of blend and processing method. Four blends were prepare d by each of four traditional processing methods: control (unprocessed), roastin g, germination, and natural fermentation. The main effect of blend formulation p roved to be the stronger determinant of nutrient density, while processing metho d produced the strongest effect on weaning food viscosity. Germinated blends yie lded viscosity measurements significantly below those resulting from other proce ssing methods. Germination of ingredients increased nutrient density and in vitr o protein digestibility, while roasting and fermentation produced little change from the control product. Complementation of cereal flours with peanut yielded w eaning foods with a significantly (P < 0.01) higher nutrient density, increased in vitro protein digestibility and lower viscosity when compared to cowpea-based blends. The use of 20% whole grain teff in weaning blends increased protein con tent but did not significantly increase nonstarch polysaccharide content as comp ared to weaning blends without teff.
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