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Production and evaluation of weaning foods based on sorghum and legumes

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Abstract

Five weaning formulations (F1-F5) based on sorghum, groundnuts, sesame seeds, chickpeas, and skim milk powder were processed by a twin-roller drum dryer and evaluated for composition, functional properties (bulk density, water absorption capacity, and apparent viscosity), in vitro indices (protein digestibility and available lysine), protein quality (PER, NPR, and NPU) and effects of feeding on rat livers. Composition and properties of the five formulations were compared to those of Cerelac. The results indicated that F3 (60% sorghum, 20% chickpeas, 5% sesame, 8.5% skim milk powder, 5% sugar, and 1.5% vitamins and minerals) and F2 (55% sorghum, 15% chickpeas, 5% groundnuts, 10% sesame, 8.5% skim milk powder, 5% sugar, and 1.5% vitamins and minerals) formulations had compositions and properties comparable to those of Cerelac and hence have a good potential for use as weaning foods.

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Author notes

  1. S.E.O. Mahgoub

    Present address: Department of Home Economics, University of Botswana, Private Bag 0022, Gaborone, Botswana)

Authors and Affiliations

  1. Faculty of Agriculture, University of Khartoum, Shambat, Sudan

    S.E.O. Mahgoub

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  1. S.E.O. Mahgoub
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Mahgoub, S. Production and evaluation of weaning foods based on sorghum and legumes. Plant Foods Hum Nutr 54, 29–42 (1999). https://doi.org/10.1023/A:1008151614247

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