Developrnent and quality evaluation of a soy-fortified Ghanaian weaning food

Abstract

Appropriate process characteristics and blend formulations were developed for the preparation of a high protein-energy weaning food, FRI Weaner, using maize, soya beans, groundnut, and milk powder. Its quality was evaluated in terms of its nutritive value; physicochemical, functional, and sensory characteristics; content of antinutritional factors; and biochemical and haematological properties. The FRI Weaner had physical and sensory characteristics similar to those of a traditional Ghanaian cereal-based weaning food but was of superior nutritional quality. The protein content was 171%, with 10.6% fat and 67.8% carbohydrates. Calcium, iron, and phosphorus levels were also high. Animal studies indicated good growth and development in rats fed with the blend, with no adverse biochemical or haematological effects. The blend's protein efficiency ratio was 2.5. The blend can therefore be used as an ideal weaning food to improve the nutrition status of Ghanaian children and help solve problems associated with protein-energy malnutrition