Preparation of weaning foods with high nutrient density using flour of germinated cereals
Masha, A.C.; Svanberg, U.
Food and Nutrition Bulletin 5(2): 10-14
1983
ISSN/ISBN: 0379-5721 Document Number: 361062
The preparation of weaning foods of low dietary bulk from locally produced cereals (Tanzania) was investigated. Flours were prepared from germinated (48 h at room temperature) and ungerminated grains of 2 traditional and 2 improved sorghum cultivars (1 each of white, i.e. low-tannin, and brown, i.e. high-tannin type) and one type of maize (Houga white composite, a white flint maize), and from sun-dried cassava root. Flours from germinated and ungerminated grains were used to prepare gruels with 5-25% DM, and their viscosity was determined. Results, shown graphically and in a table, revealed the viscosity reduction due to germination. The amount of flour in the gruels (hence their nutritive value) could be increased 2-3 times for maize and white sorghum (but not for brown sorghum); viscosities of gruels made from ungerminated sorghum, maize or cassava flour were reduced from 9000-16 000 cP to < 1000 by adding 5% of germinated flour after cooking and cooling to 20-70 degrees C. The amounts of white sorghum gruel needed to supply 60% of daily energy requirements for a 1 year-old child were 2500 ml using ungerminated flour, 1200 ml using ungerminated + 5% germinated flour and 80 ml using germinated flour.