The processing and formulation of weaning foods based on the winged bean

Abstract

This experiment set out to process winged beans into flour and to utilize the processed flour in combination with other vegetable protein sources in the formulation of weaning foods. The efficiency of utilization of these vegetable protein combinations were tested by animal feeding trials. Because of variation found to exist in the protein contents of the experimental diets, PER values were considered not to be comparable and therefore may not give accurate evaluation. Protein Conversion Ratios (PCR) based on protein retention in the carcass on dried weight basis and total dietary protein intake also on dried weight basis were therefore used as basis for comparison and evaluation. The basis for the method used in the evaluation of the protein efficiencies of the formulations were discussed. A suggestion has been made that although the winged bean can be utilized as the main source of protein in combination with other cereals in the formulation of weaning foods, it is necessary to provide an adequate minimum protein level which in this case was found to be about 16 per cent rather than a higher percentage level. The results of the experiments brought to light that there is an inverse relationship between efficiency of protein utilization (PCR) and the per cent dietary protein level. Protein levels in various existing vegetable protein mixtures were reviewed and found to be very high. Doubts were therefore, stressed whether there are any benefits to be derived from the practice of making vegetable protein mixture with very high levels of protein