Abstract
This study was conducted to evaluate the effect of grain teff, finger millet and peanut blending ratio and processing condition on weaning food quality with three specific objectives. Therefore, th...
Highlights
The growth and survival of infants after the recommended period of exclusive breastfeeding for up to 6 months depend on the nutritional quality of the weaning food (Ogbeide & Ogbeide, 2000)
The results of this study have demonstrated that blending cereal and legume grains as well as processing them significantly enhanced the nutrient density and sensory quality of the weaning food samples
Blend formulation showed the strongest impact on nutritional quality and should receive attention in the design and development of an infant weaning food
Summary
The growth and survival of infants after the recommended period of exclusive breastfeeding for up to 6 months depend on the nutritional quality of the weaning food (Ogbeide & Ogbeide, 2000). Nutritious complementary foods are needed to be introduced from 6 to 24 months of age (Mamiro et al, 2005) These complementary foods are composed of based on local staple foods mainly produced from cereals and given in liquid gruel for infants (Obatolu, 2002) and they are supposed to serve as the main source of energy and nutrients for babies at weaning (Ogbeide & Ogbeide, 2000). The high cost and inadequacy in the production of protein-rich foods have resulted in increased protein-energy malnutrition among children and other vulnerable groups in the developing world (Otegbayo, Sobande, & Aina, 2002) In view of this weaning food would be made from locally available cereals and legumes. ● To evaluate the sensory characteristics of weaning blends processed
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