" NUTRITIONAL EVALUATION OF SOME CEREAL AND LEGUMES BABY FOODS "

Abstract

This wark was carried out to develop dietary formulas based on localy available cereals and lgumes to be consumed by infants (0.5 - 1.0 years of age) and children 1.0 - 3.0 years old). To raise the nutritional value of the new foods, cereals and legumes were firstly germinated followed by partial drying before blending. Germinated (cereals 62.3% of wheat, barley and rice) were mixed with the germinated legumes (26.7% chickpea, lentils and bei111s); germinated fenugreek (1.0%) and dried carrolls (10%) were also added. Raw ungerminated and germinated seeds, besides the susgested new fomulas were analyised '. for chemical composition and nutritional • value. Sensery characteristis were also investigated. Moreover, the developed foods were evaluated biologically using the experimental animals (rats). The obtained results revealed the following:-

A- Raw matertals:

1- Different cereals and legumes were contained 6-13 moisture while it was 88% in carrots.

2- Highest protein (24.0%) was found in fenugreek and lentils, and highest carbohydrates (79.57%) in rice.

Fenugreek (6.2%), followed by chickpea (5,9%) showed the high a mounts of fat; they also contained higher ash contents (5.2 and 3.9% respectively). Barley had highest fibers (6.1%), followed by bean (4.3%).