BIOCHEMICAL EVALUATION OF BABY FOODS PREPARED FROM SOME AFRICAN CROPS

Abstract

Malnutrition is the most important nutrition disease among children in the developing countries, especially in Africa. This study was carried out to utilize some cereals (sorghum and rice) and some legumes (low fat soy flour and lentil) as well as dried skimmed milk for the preparation of baby food formulae rich in protein and essential amino acids to fulfill the daily recommended requirements of children (2-5 years). These raw materials were subjected to each germination and extrusion-cooking, then used for preparation of baby •food formulae, that are easy to use by merely mixing in water.

The results of the present study could be summarized in the main following points : 1- • Chemical composition of the raw materials used showed that low fat soy flour had the highest protein content being 47% followed by dried skimmed milk (37.8%) and germinated lentil (32.4%), while rice flour had the highest carbohydrates• content (88.3%) followed by sorghum (81.96%). Carbohydrate content in other materials ranged from 35.9 to 62.39%. On the other hand, low fat soy flour had the highest content of

iron, magnesium and potassium, while dried skimmed. milk had the highest amounts of calcium, sodium and zinc. 2- Germination ofsorghum and lentil was associated by increasing of protein in both sorghum and lentil. Also, fat and fiber increased by germination in lentil but decreased in sorghum. Moreover, 6arbohydrates \ content decreased after germination in sorghum and lentil Also, germinated seeds were high iri calcium and iron contents. Concerning anti-nutritional factors contents, results showed that phytic acid content . were decreased after germination by 88% for sorghum and 56% for lentil.