Improved corn and millet based weaning foods: formulation, viscosity, and nutritional and microbial quality
1997
Gimbi, D.M. | Kamau, D. | Almazan, A.M.
In Tanzania, germinated cereal flour is added to weaning foods consisting of ungerminated cereal or root crop flour and sometimes legumes to reduce bulk and viscosity, and increase nutrient density. However, there is no standard procedure for germinated cereal flour preparation and addition to gruels. This study was conducted to improve the chemical, physical and microbiological quality of millet and corn gruels based on protein and energy requirements for infants. Germinated millet flour (GMF) was more efficient than germinated corn flour in reducing gruel viscosity to < 3 Pascal s in 5 min. Washing before germination did not significantly reduce the microbial levels in GMF. Formulations consisting of millet, corn or combinations with soybean or peanut at a cereal: legume ratio of 7:3, and GMF were prepared by traditional and improved methods. In the latter, pasteurization for 10 min at 95C reduced bacteria, yeast and mold counts to undetectable levels even after 6 days storage at 20.5C. Without pasteurization, the gruels had > 9 log CFU/mL within 24 h. Corn and millet gruels fortified with peanut or soybean can supply the RDA for protein but not the RDA for energy if children aged 6 months to 2 years are fed three servings only daily.
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