Weaning foods with improved energy and nutrient density prepared from germinated cereals. 1. Preparation and dietary bulk of gruels based on barley
1989
Hansen, M. | Pedersen, B. | Munck, L. | Eggum, B.O.
There are various ways of reducing the viscosity of gruels, and among the ]ow-cost methods, germination (malting) seems to be the most effective, In most developing countries traditional weaning foods are based on local staples, usually cereals. For use as weaning foods, cereals are normally made into gruel. During the cooking process, the starch granules swell and bind a large amount of water, resulting in gruels of high viscosity. A gruel of satisfactory feeding consistency will contain a great deal of water and have a large volume relative to its content of solid matter. If the concentration of solids is raised to increase the nutrient and energy density, the gruel will be too thick and viscous for a small child to eat easily. This high- volume/high-viscosity characteristic, referred to as dietary bulk, which makes it difficult for small children to fulfil their energy requirement, is considered a major factor in the development of malnutrition in areas where cereals and starchy staples are the main food.
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