National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The complementary feeding was a critical period for the child’s growth. The germination and fermentation processes were used to improve the properties of infant flours-based maize, sorghum and soybeans. The physico-chemical and the nutritional composition of the porridges prepared from these infant flours were d etermined. The incorporation of roasted soybean flour, sugar and ‘’baobab’’ pulp in the traditional germinated infant flour (containing germinated maize and sorghum flours in rate 50/50) improved the taste of porridge and the dry matter increasing from 25.31% to 31.23%. The energy value increased from 101.24% to 124.92 kcal and protein levels from 10.20% to 16.65%.In the fermentation process, the use of ‘’Mawè’’ (dehulled and fermented maize dough) andthe incorporation of roasted soybean flour, germinated maize flour, sugar and ‘’baobab’’pulp in traditional infant flour (containing “Mawè” flour, roasted sorghum flour and “Mawè” dough in rate 50/46/04) improved the dry matter to increasing from 22, 98% to 30.09%. Consequently, the energy value increased from 91.92 kcal to 120.36 kcal and the protein levels from 2.73% to 15.32%.These fermented and germinated infant flours allowed to prepare infants porridges according to the standards which could contribute to the fighting of child’ malnutrition.
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