Production of legume-fortified weaning foods

Functional properties of weaning food blends from selected sorghum (Sorghum bicolor (L.) Moench) varieties and soybean (Glycine max)

“…Due to the prevailing unfavourable economic conditions in most developing countries of the world, Africa and Nigeria in particular where over 40% of the population live below poverty line (Nzeagwu and Nwaejike, 2008), the incidence of protein-energy malnutrition among different age groups particularly children with an estimated 400 million children being reported to be malnourished worldwide is highly prevalent and on the increase on a daily basis (Oji, 1994;Oosthuizen et al, 2006;Agiriga and Iwe, 2009). Weaning of infants is highly critical in the life of children as breast milk feeding (4-6 months), which normally precedes the weaning period, can no longer meet their nutritional requirements (Egounlety, 2002). The nutritional qualities of traditional weaning foods in developing countries, particularly in Nigeria, are low in protein content and also devoid of vital nutrients that are required for normal child growth and development (FAO, 2004).…”

Assessing the Sensory Characteristics and Consumer Preferences of Yam-Cowpea-Soybean Porridge in the Accra Metropolitan Area

“…Legume seeds such as soybean (Glycine max) and cowpea (Vigna unguiculata) are rich in protein of high nutritional value and have been applied severally for fortifying foods with low protein concentration [17][18][19]. They contain slowly digestible starch, their protein is rich in lysine and they are considered a valuable source of dietary fiber [20].…”

Development of synbiotic weaning food supplemented with spirulina grown under precise/mild stress conditions

“…Weaning is the process of expanding the diet to include food and drinks other than breast milk or infant formula as it is the period of infant vulnerability (Sajilata et al, 2008). To be suitable for the feeding of young children, the cereal-based weaning foods are prepared in liquid form by dilution with a large quantity of water, thereby resulting in more volume but with a low energy and low nutrient dense food (Sanni et al, 1999;Egounlety, 2002;Munasinghe et al 2013). Hence, such products are often poor in nutritional value as they lack essential amino acids such as threonine, lysine and tryptophan (Egounlety, 2002;Munasinghe et al, 2013).…”

“…To be suitable for the feeding of young children, the cereal-based weaning foods are prepared in liquid form by dilution with a large quantity of water, thereby resulting in more volume but with a low energy and low nutrient dense food (Sanni et al, 1999;Egounlety, 2002;Munasinghe et al 2013). Hence, such products are often poor in nutritional value as they lack essential amino acids such as threonine, lysine and tryptophan (Egounlety, 2002;Munasinghe et al, 2013). Several strategies have been used to improve the nutritive value of weaning foods, namely malting, dry roasting, milling, steaming, boiling, and sprouting which are some simple processes being used in the production of weaning foods (Wikramanayaka, 1996; Munasinghe et al, 2013).…”