Development and formulation of ready to eat baby food from cereals

Transcription

1 Development and formulation of ready to eat baby food from cereals Tehseen yaseen, Ammara Yasmeen, Zahida Nasreen, Shumaila Usman, Sakhawat Ali and Anela shamshad ABSTRACT Pakistan Council of Scientific and Industrial Research. Lahore. Pakistan *Corresponding author: The aim of this study was to develop a weaning food for the children by using available resources, for this purpose three weaning formulations (F1 to F3) based on germinated wheat and mungbean, rice, sugar and skim milk powder were processed and evaluated. The prepared formulations samples were investigated for proximate composition and minerals. The proximate composition results indicated that the moisture for (2.34 to 3.41), protein (24.65 to 36.05), ash (2.44 to 2.61) crude fiber (2.236 to 2.325) and carbohydrate ( to ) were significantly different but were within the range of the standard specifications for weaning foods. Fat content are (2.41 to 4.52). Calculated values for total energy provided by the blends ranged from ( to ) kcal/100 g dry matter. The F3 is overall acceptable in weaning food formulations. The F3 weaning food was satisfactorily acceptable. Formulations were close compared to the standard specifications and hence have a good potential for use as weaning foods. Key words: mungbean flour, germinated wheat, skim milk powder, rice flour Key words: mungbean flour, germinated wheat, skim milk powder, rice flour INTRODUCTION Weaning food plays a vital role in the all-round growth, development and mental health of children (Amankwah et al., 2000).Infants need nutritionally balanced, calorie-dense supplementary foods in addition to mother s milk because of the increasing nutritional demands of the growing body (Sajilata et al., 2002: Umeta et al., 2003). In developing countries, cereals (wheat, oat, milt and sorghum) and legumes (soy and Bengal gram) are commonly available. Evidence indicates that it is quite possible to improve the nutrient quality and acceptability of these cereals and legumes and exploit their potentials as human foods by adopting newer scientific processing methods (Natarajan et al., 1979). which is the first limiting amino acid in cereals (Udensi et al., 2012). Mungbean has high protein content, easy digestibility and being almost free from flatulence-causing factors; it is preferred for feeding babies and convalescents. Furthermore, it is also consumed in many forms: as boiled dry beans, bean sprouts, green beans, noodles and bean cakes (Abd el-moniem, 1999).It is known that legumes contribute significantly towards protein, mineral and B-complex vitamin needs of people in developing countries. Hence, supplementation of wheat flour with inexpensive staples, such as cereals and pulses, helps in improving the nutritional quality of wheat products(sharma et al., 1999). Germination has been reported to increase the Iysine content and improve the amino acid composition of cereal grains (Malleshi et al., 1986). Germination improved the digestibility of energy (%).Germination did not affect mineral levels but it is possible that the availability of minerals is improved by germination (Nattress et al., Cereals are deficient in lysine but have sufficient sulphur - containing amino - acids which are the limiting factors in legumes (Tsai et al., 1975) Cereals, the main source of calories in the south Asian diet, are adequate in methionine and cysteine and are a good source of B-complex vitamins but limiting in lysine(imtiaz et al.,2011).cereals are deficient in lysine but have sufficient sulphur containing amino acids which are limited in legumes (Tsai et al., 1975: Iqbal et al., 2006) whereas legumes are rich in lysine. The effects of the supplementation are highly beneficial, since nutritive value of the product is also improved (Amankwah et al., In this research work, efforts were made to develop a 2009).One of such infant complementary food or weaning food from flour of rice and germinated weaning food can be made from a combination of wheat and mungbean (source of energy & protein) rice, wheat and mungbean. Protein quality is blended together in the different ratios. improved in cereal- legume mixture because of the The purpose of the study was to produce a low cost essential amino acids methionine and cysteine weaning food from easily available resources that is contributed by the cereal. Legumes are high in Lysine nutritionally adequate, acceptable and easily 121

2 available from rice, wheat and mungbean. Thus a weaning food rich enough in energy and proteins for infants was obtained. MATERIAL AND METHOD Weaning product prepared from cereals with different formulations which is ready to eat and rich in different nutrients. Dried wheat, Mungbean seeds and Rice were purchased from the market of Lahore and kept in an airtight polyethylene bags at room temperature in a dry place. Preparation of wheat, Rice and mungbean flour Wheat (WF) and mungbean (MF) flour samples prepared by taking 300 g of wheat and mungbean seeds were sterilized by soaking in ethanol 2% for 1 min. The seeds were then soaked in tap water for 12 h at room temperature. The soaked seeds were germinated in petri dishes with wet cotton at dark place. Two layers of wet paper towels were used to cover the seeds to prevent rapid moisture loss. They were germinated at 33.5 ± 2 C and watered 2 to 3 times a day for 60 h. The sprouts were washed and dried at 130 C for 1 h in an electric oven. The dried sprouts were roasted and ground in a hammer mill and sieved with a 60 mesh screen. The flour was put, in triplicates, into polyethylene bags and packed in a glass container. They were stored in a refrigerator at 4 C until nutritional analysis. Formulations of weaning food Germinated wheat flour, mungbean flour mixture, rice flour, skim milk powder and sucrose were blended. The compositions of formulation are shown in Table (1). The complete processing steps of weaning food are shown in Figure (1). Figure 1: Flow diagram of weaning food formulation from Rice flour, germinated wheat and mungbean flour. Wheat, Rice and mungbean seeds Cleaning Soaking (12h at 30C 0 ±2) Germination (60h at33.5 C 0 ±2) Drying (8h at60 C 0 ±2) Roasting (85 C 0 until brown color) De hulling Milling Table 1: Formulations of weaning food prepared from Rice flour, germinated wheat and mungbean seed flour Ingredients F1 F2 F3 Mungbean wheat Rice milk sucrose Ratio 0.6:3. 4:4:1:1 1.2:2. 8:4:1:1 1.8:2. 2:4:1:1 Milk Powder Flour Formulation sucrose Weaning food 122

3 Proximate composition of smples Proximate composition of raw material and weaning food prepared from Rice flour, germinated wheat and mungbean seed flour were examined and expressed on dry matter basis according to methods such as Moisture method No of AOAC (2000), Crude protein method No of AOAC (2000), Crude fat method No of AOAC (2000), Crude fiber method No of AOAC (2000), Ash method No of AOAC (2000). NFE was calculated by difference, and energy was calculated using Atwater conversion factors. Mineral content of samples Mineral content of weaning food was analyzed by atomic absorption spectrophotometer according to the method described in and of AOAC (2000). RESULTS AND DISCUSSION: The cereal grains, such as wheat, Rice etc. provide more than 70% of calories and protein for the majority of the poor people in the developing world. The purpose of present study to determine the moisture, ash, protein, fat, fiber and carbohydrate contents of wheat, rice, mungbean etc. and make food with high nutrients. Table 2: proximate of raw material Wheat Rice mungbean Moisture Ash Fat Protein Fiber Energy carbohydrates The results on the proximate analysis of the wheat presented in Table (2) showed that moisture content in wheat seed (10.23%) is higher, fat and carbohydrate contents in wheat seeds are(3.507%), (66.54%) respectively. However, protein, ash and crude fiber contents in wheat are (14.108%), (2.16%), (3.458%) respectively. The results on the proximate analysis of the wheat seeds show similarities with the findings presented by (Imtiaz et al., 2011)..Legumes and cereals are a good source of carbohydrates, protein and dietary fiber, an important source of vitamins and mineral elements. The results on the proximate analysis of the rice presented in Table 2.Proximate analysis was carried out on the wheat, mungbean and rice seeds, and the blends. The moisture content in rice is (8.123%), fat and carbohydrate contents in rice are(3.387%), (75.45%) respectively. However, protein, ash and crude fiber contents in rice are (6.845%), (1.014%), (5.26%) respectively. The results on the proximate analysis of the rice show similarities with the findings presented by [1]. The results on the proximate analysis of the mungbeanpresented in Table (3) showed that moisture content in mungbean seed (9.899%) is higher, fat and carbohydrate contents in mungbean seeds are(3.95%), (58.64%) respectively. However, protein, ash and crude fiber contents in mungbean are (20.69%), (3.362%), (3.46%) respectively. The results on the proximate analysis of the mungbean seeds show similarities with the findings presented by [5].Legumes and cereals are a good source of carbohydrates, protein and dietary fiber, an important source of vitamins and mineral elements. Table 3:.Proximate composition of weaning food formulations F1 F2 F3 Moisture Ash Fat Protein Fiber Energy carbohydrates Cereals are the most important staple food being the major source of carbohydrates, fat, protein and fiber. Biologically active constituents of cereals that promote beneficial physiological effects are dietary fiber, starch and polyphenols. The cereal grains, such as wheat etc. provide more than 70% of the calories and protein for the majority of poor people in the developing world. The purpose of present study is to determine the moisture, ash, protein, fat, fiber and carbohydrate contents of wheat, rice, mungbean, and production of ready to eat weaning food from these cereals. The results on the proximate analysis of the weaning food formulations are presented in Table 5. The moisture for (2.34 to 3.41), protein (24.65 to 36.05), ash (2.44 to 2.61) crude fiber (2.236 to 2.325) and carbohydrate ( to ) were significantly different. The moisture content is used as a quality 123

4 Mineral profile of weaning food PAK. J. FOOD SCI., 24(3), 2014: factor for prepared cereals which should have 2-8% moisture content. The low moisture contents of formulations F1, F2 and F3 (2.34, 3.39 and 3.41) are required for convenient packaging and transport of products. The fat content (2.41 to 4.52) was low when compared to the specifications. A fat content in formulations is less because the fat content of a food sample canaffect its shelf stability. This is because fat can undergo oxidative deterioration, which leads to rancidification and spoilage. Hence a food sample with high fat content is more liable to spoilage than one with a lower fat content. Ash contents determined were very close to the predicted values. Calculated values for total energy provided by the blends ranged from to kcal/100 g dry matter and were significantly different. The prepared weaning food formulations were close to the specifications for weaning foods (Imtiaz et al., 2011).Whole grains seem to be protective against cancer, especially gastrointestinal cancers such as gastric and colonic cancer and hormone-dependent cancers [15]. Figure 2: Mineral analysis of product Ca Mg Zn Fe The results of mineral analysis of weaning food date is shown in (Figure 2) showed that Sample 3 (mungbean, wheat, rice, milk, sucrose 1.8:2.2:4:1:1) contain higher contents of calcium and magnesium. Because this combination had higher amount of mungbean as compare to other samples and mungbean had higher amount of minerals.the results are accordance with earlier research[16]. Conclusion: The weaning formulations in the present study are based on commonly consumed, low-cost food materials locally-available in market. There is need to have maximum utilization of commonly available cheap cereals and legumes to formulate weaning foods that would be low in viscosity high in caloric density and adequate in necessary nutrient. One of F1 F2 F3 Figure 1: mean values for mineral such infant complementary food or weaning food is made from a combination of rice, wheat and mungbean. One of the formulation (F3, 22% wheat flour 18% mungbean flour, 40% rice flour, 10% skim milk powder and 10% sugar) show compositional and nutritional properties. It will be potentially suitable for use as weaning foods, both at the home and commercial levels. The fact that this formula is inexpensive, easily available and nutritious could make them effective in solving some of the nutrition problems facing infants and childrens. REFERENCES: 1. Amankwah, E.A; Barimah, A.K.M; Nuamah, J.H; Oldham and Nanaji, C.O Formulation of Weaning Food from Fermented Maize, Rice, Soybean and Fishmeal. Pakistan Journal of Nutrition 11: Sajilata, G.; Singhal, R.S and Kulkarni, P.R Weaning foods: a review of the Indian Experience, Food Nutr. Bull., PubMed 23: Umeta, M.C.E; West, H.J; Verhoef, H and Hautvast, J.G.A Factors Associated with Stunting in Infants Aged 5-11 months in the Dodota-SireDistrict, Rural Ethiopia, The Journal of nutrition 133: Natarajan, C.P; Shankar, S.V; Srihari, B.R; Rao, N.M.S and Rao, R.M.R Food requirements and supply to special nutrition programme in India. Indian Food Pack 33: Imtiaz, H; Burhanuddin, M and Gulzar, M.A Evaluation of weaning foods formulated from germinated wheat and mungbean from Bangladesh. African journal of food science 17: Tsai, C.Y; Dalby, A and Jones, R.A Lysine and Tryptophan Increase during Germination of Maize Seed, journal of Cereal Chemistry 52: Iqbal, A; Ateeq, A; Khalil, I.A; Perveen, S and Saleemmullah, S Physicochemical Characteristics and Amino Acid Profile of Chickpea Cultivars grown in Pakistan Journal of Food Service17: Amankwah, E.A; Barimah, A.K.M; Nuamah, J.H and Oldham, Nanaji, C.O Formulation of Weaning Food from Fermented Maize, Rice, Soybean and Fishmeal. Pakistan journal of Nutrition 11: Udensi, E.A; Odom,T.C and Nwaorgu, O.J Production and evaluation of the 124

5 nutritional quality of weaning food formulation from roasted millet and Mucuna cochinchinesis. Sky. Journal of food science 1: Abd el-moniem, G.M Sensory evaluation and in vitro protein digestibility of mungbean as affected by cooking time. Journal of food science and agriculture79: Sharma, S; Sekhon, K.S and Nagi, H.P.S Suitability of durum wheat for flat bread production. Journal of food science and technology 36: Malleshi, N.G and Desikachar, H.S.R Nutritive value of malted millet flours. Qual Plant Foods Human Nutrition 35: Nattress, L.A; Mehta, T and Mitchell, M.E Formulation and nutritive value of weaning food from germinated food grains. Journal of Nutrition Research 7: AOAC Official Methods of Analysis. 15 th Ed. Association of Official Analytical Chemist. Arlington, USA. 15. Slavin, J.L Mechanism for the impact of whole grain foods on cancer risk. journal of the American College of Nutrition3: Khalil, M.M Effect of soaking, germination, autoclaving and cooking on chemical and biological value of guar compared with faba bean. Nahrung/Food45: