Proximate analysis of Weaning Food formula based on Sorghum bicolor and legumes

Abstract


 Different formulation of sorghum-based weaning foods were suggested by blending sorghum (Sorghum bicolor L.) with various combinations and quantities of locally available legumes as sources of protein such as pigeon pea, fenugreek seeds in addition to the date palm and godeim as source of fruits and moringa leaves as a source of vegetables. Twenty four meals of these ingredients divided into three groups, the first group (A1-8) contained 80% Sorghum with 20%uncooked pigeon pea flour(A1) , 70% Sorghum with 30% uncooked pigeon pea flour in meal recipe (A2) , 80% Sorghum with 20% cooked pigeon pea in meal recipe (A3) ,70% Sorghum with 30% cooked pigeon pea in meal recipe (A4) ,80% Sorghum with 20% decorticated pigeon pea in meal recipe (A5) ,70% Sorghum with 30% decorticated pigeon pea in meal recipe (A6) , 95% Sorghum with 5% fenugreek seeds in meal recipe (A7) and 90% Sorghum with 10% fenugreek seeds in meal recipe (A8). Godeim and moringa added to group (A1-8) to form the second group(B1 - 8) and the last group (C1 - 8) contained date palm and moringa plus meal recipe of group one (A1-8). These meals (uncooked and coocked porridge flour) were analyzed for proximate composition, the protein content range between (11.76- 21.16%) to (12.25-%14.88%) , moisture from (7.30- 11.49%) to (5.79- 9.11, %), ash from (1.90- 3.38%)to (1.60- 3.13%),fat from(7.30- 10.67% )to (3.02- 8.54%), fiber from (1.58 -5.37%) to ( 0.53- 9.89 %), carbohydrate from( 56.09- 68.45%) to (61.04- 72.13%), energy from (371.74- 405.61%)to(334.58- 388.42). The result indicated that the protein content of meals (A2-8 , B 7,8 and C7,8) decreased significantly (P≤0.05) by cooking. The protein content of all meals recipes within the range of recommended dietary allowances (RDA) and higher than the value of commercial products. The crude fiber of the weaning food was below the maximum value (5%) and decreased significantly than the fiber content of commercial products in meals (B1-6, A5,6 and C7,8). The carbohydrates of all meals was lower than the value of commercial products and higher than the minimum standard level of specified by FAO (58%). The energy value of all meals was in line of the Recommended Dietary Allowances (RDA) and decreased significantly than the energy value of commercial product except in meals (A2,4,5,6 ,B1- 5 and C5,7).