Development of Weaning Foods Based on Malted, Popped, and Roller-Dried Barley and Chickpea

Abstract

The optimum conditions for malting barley and chickpea were standardized, and a malted weaning food (MWF) formulation was prepared by blending 48-hour germinated barley and 24-hour germinated chickpea flours. Decorticated barley was mixed with 7% additional water, tempered for four hours, and popped in hot sand medium. Popped barley was mixed with popped chickpea to formulate popped weaning food (PWF). Flours from decorticated and mild toasted barley and chickpea were mixed with water and the slurry was roller dried to prepare the roller-dried weaning food (RWF). The food formulations consisted of 60% processed barley, 30% chickpea, 5% skim milk powder, and 5% cane sugar. Popped and roller-dried weaning foods were mixed with 5% malted barley flour to prepare the low-dietary-bulk formulations of popped weaning food with malt (PWFM) and roller-driea weaning food with malt (RWFM). The protein content of the formulations ranged from 14.8% to 15.6%. The viscosity of the cooked paste of MWF, MWFM, and RWFM, was much lower than that of DWF and RWF at all comparable slurry concentrations. The energy content of the gruels of MWF, MWFM, and RWFM at spoon-feeding consistency was about 1.1 kcal/g. The protein efficiency ratio (2.6–3.1), biological value (93–97), true digestibility (85–87), and net protein utilization (79–84) of the formulations indicated good growth-promoting quality of the food proteins.

Medical Foods from Natural Sources

“…The PER values of these malt-based foods are comparable with the earlier reports on PER values of foods based on malted cereals, legumes, and milk Livingstone et al, 1993;Wondimu and Malleshi, 1996;Sumathi, 1997). However, NPR values for the enteral food formulae were lower than the PEF (Table 5.3 ).…”

“…A biscuit formulation based on malted wheat and legumes was found to be a suitable nutrition supplement for the aged (Sumathi, 1997). Malted cereal flours, which are also known as amylase-rich food (ARF), are effectively used to reduce the viscosity of cereal-legume-based weaning foods (Mosha and Svanberg, 1983;Malleshi and Desikachar, 1988;Almeida-Dominguez et al, 1993;Wondimu and Malleshi, 1996). Beverages based on cereal malt and milk have also been prepared (Javalagi and Vaidehi, 1986;Singh and Bains, 1988).…”

“…Generally spray-dried and roller-dried malt foods have slightly lower PER than the malted cereals and legume-based foods (Rao et al, 1976;Wondimu and Malleshi, 1996) that need cooking prior to feeding. This might be due to the Maillard Reaction -the reaction between malt sugar and amino acids -that occurs during spray drying, and thus resulting in decreased bioavailability of lysine (Dworschank, 1980;Lowry et al, 1990, Yeung et al, 2006.…”

Nonmeat Protein Alternatives as Meat Extenders and Meat Analogs

“…The concept of cereal/legume complementation has been applied to improve protein quality. Researchers have shown that legume proteins (rich in lysine) and cereals (low in lysine) mixed in the right proportion could provide a balanced mixture of amino acids (Wondimu and Malleshi 1996).…”

Preparation and Evaluation of Some Weaning Foods Made from Rice and Legumes

“…There are many sources of protein available to children. FAO/WHO has adopted a proteincorrected amino acid, as the preferred method of measuring the value of protein in human nutrition (Hulse 1989;Wondimu and Malleshi 1996).…”