Production of legume-fortified weaning foods

Abstract

Maize and grain legumes (soybean, cowpea, and groundbean) and melon seeds (if needed) were pretreated and co-fermented for 28–36 h for production of high protein–energy legume-fortified weaning foods. They were dried at 60–66 °C for 15 h and milled into flours. Yields and chemical composition of the enriched foods were determined. Net yields in flour were 59.72, 64.76, 66.15, and 71.47%, respectively for weaning foods based on cowpea, groundbean, bambara groundnut and soybean compared with 52.35% for maize-based product (control). Losses of dry matters accounted for 12–17% mainly during milling of dry foods. Levels of protein and energy fluctuated between 15.55 and 19.30% and 17505.0 and 18726.4 kJ/ kg, respectively, and were higher than the recommended levels for weaning foods. Co-fermentation of plant raw materials, for example cereals and legumes appear as an appropriate technique for production of a high-protein–energy, socially acceptable and nutrient dense weaning foods at household levels in developing countries.