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Evaluation of Weaning Foods Formulated from Germinated Wheat and Lentil Flour from Bangladesh

H. Khatun
Department of Food Science and Nutrition, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur-5200, Bangladesh

M.H.A. Amin
Department of Agroforestry, HSTU, Dinajpur-5200, Bangladesh

M. M. Hosain
Department of Food Processing and Preservation, HSTU, Dinajpur-5200, Bangladesh

M.R. Haque
Department of Food Engineering and Technology, HSTU, Dinajpur-5200, Bangladesh

Abstract/ Executive Summary:

Prevalence of malnutrition in child in Bangladesh is high due to poor complementary feeding practice. For this reason, three weaning food formulations (F₁ to F₃) were prepared using germinated wheat and lentil flour with the addition of sugar and milk powder to meet up the nutritional requirement for the children of Bangladesh. The prepared samples were evaluated for nutritional composition, energy value, functional properties and sensory attributes. Result showed that moisture content of the weaning food ranged from 2.98-5.03%, ash content ranged from 4.51-5.15%, protein content 33.32-43.24%, Fat content 3.95- 4.09%, and carbohydrate content ranged from 33.39- 64.08%). Energy value of the formulated weaning food ranged from 342.07-426.25 kcal/100g sample and highest value of energy is given by formulated sample F₁ (12% germinated lentil, 68% germinated wheat flour, 10 % milk powder, 10% sugar). Functional properties such as water absorption capacity, bulk density (packed and loose), swelling index of these samples were found to be comparable with the control sample A (cerelac). Sensory evaluation showed that all the formulated weaning foods have score in acceptable limit and sample F₁(12% germinated lentil, 68% germinated wheat flour, 10 % milk powder, 10% sugar) was found to be best among the formulated product and equally acceptable as Cerelac.

Keywords: Weaning food, Germinated, Wheat and lentil

Location: Food Technology and Rural Industries, Bangladesh Agriculture University, Mymensingh

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Flour

Objectives:

1. To develop complementary weaning food (for children 6 months to 2 years) based on germinated wheat and lentil flour, and to evaluate the nutritional quality, functional properties and sensory attributes of the developed weaning food.

Methodology:

Collection of food materials: The materials used in this study were locally available wheat, lentil, milk powder and sugar which were collected from local market. Necessary materials and relevant chemicals were supplied by the department of Food Technology and Rural Industries, Bangladesh Agriculture University, Mymensingh. Preparation of germinated wheat and lentil flour: Wheat and lentil flour were prepared by taking wheat and lentil seeds. The seeds were taken in a bowl and washed with tap water to clean the grains properly. The seeds were then soaked in double quantity of water for about 9 hours to accelerate germination. After soaking the seeds were allowed to germinate at 30±2°C for 72 hrs by placing on a cotton cloth and also covering with cloth. Water was sprayed after 1or 2 hours to keep the seeds wet. After germination the sprouts were washed and dried at 60°C for 12 h in an electric oven (Contherm, Quantherm 200 L, Contherm Scientific, Lower Hutt, New Zealand). The dried sprouts were ground in a hammer mill (Culatti, Model: JKA Werk, Type: DCFH, Germany) and sieved with a 60 mesh screen (Model BS 410, Endeco London, England). 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: The formulation of weaning foods is generally based on this assumption that the child consumes an average of 100g per day (Protein advisory group guideline). Three formulations F1, F2 and F3 of weaning food were developed from the prepared sample (germinated wheat and lentil flour) with the addition of milk powder and sugar. Serving procedure: Drinking water was boiled for 5 minutes and allowed to cool. Then 75ml water was added to 25 g of weaning food in a bowl and stirred until the weaning food become smooth and soft paste. Bio-chemical analysis: All determinations were done in triplicate and the results were expressed as an average value of the three. The crude fat was estimated by exhaustive extraction with petroleum ether (B.P.40 to 0°C) using a Soxhlet apparatus. The micro Kjeldahl method was used for the determination of protein (N × 6.25). The moisture and ash were determined by the AOAC methods while total carbohydrate was obtained by difference (100 – (% moisture + % crude protein + % crude fat + % ash). Energy Calculation: Standard procedures were used for the calculation of protein energy, lipid (fat) energy, and carbohydrate energy. The Atwater factors 4, 4 and 9 for protein, carbohydrate and fat respectively expressed in Kilocalories were used. The values for carbohydrate, protein and fat obtained in proximate analysis were multiplied by their respective Atwater factor to give their corresponding energy values in Kcal. Functional properties: The water absorption capacity was determined. 2 g weaning food sample was mixed with 20 ml distilled water and was allowed to stand at ambient temperature (32°C) for 30 min, then centrifuged (Hettich Universal II, Germany) at 5100 rpm for 25 min after which the water was decanted and percentage absorbed water calculated as the ratio of weight retained of sample multiplied. The method described by Okaka and Potter was used in the determination of bulk density (BD). 50 g sample was put into a 100 ml graduated cylinder. The cylinder was tapped 40 to 50 times and the bulk density was calculated as weight per unit volume of sample. BD = Wt. of flour/ volume of the bulk flour. Swelling Index (SI) was determined through the method described by Leach et al. with modifications for small samples. 1 g of the weaning food sample was mixed with 10 ml distilled water in a centrifuge tube and heated at 80°C for 30 min. This was continually shaken during the heating period. After heating, the suspension was centrifuged at 2,200 rpm for 15 min. The supernatant was decanted and the weight of the paste was taken. The swelling index was calculated as swelling index= weight of the paste / weight of dry flour. Sensory evaluation: Weaning foods were tested by a panel of 15 judges. The panelists were selected from the nursing mothers. The judges were briefed about the procedure for judgment and marking the product within the numerical value of 1-9 in ascending order of some quality parameters like color, flavor, taste and overall acceptability. Statistical analysis: The data were subjected to analysis of variance (ANOVA) where applicable and a difference was considered to be significant at p ≤ 0.05. Means were separated using Duncan’s multiple comparison tests through SPSS software (version16.0).

Source of Information: BANGLADESH RESEARCH PUBLICATIONS JOURNAL; ISSN: 1998-2003, Volume: 8, Issue: 2, Page: 152-158, March - April, 2013

Article Link (Online Journal):

Funding Source:

Total Budget (Tk.) :

Achievement/Findings:

Germination was effective as it improves protein quality, reduce antinutritional factors and water absorption capacity of formulated sample though protein quantity of wheat and lentil was enough to meet the child’s need. However most weaning age children in developing countries suffer from energy deficits but traditional weaning preparations in developing countries are often inadequate sources of protein and energy. Comparatively higher protein content (33.32%) and energy content (426.45%) of the prepared weaning food F₁ will have a potential to overcome protein energy malnutrition of the infant and babies.

Knowledge Management: Journal