PREPARATION AND EVALUATION OF COMPLENTRAY DIETS FROM GERMINATED WHEAT AND LENTIL FOR BANGLADESHI CHILDERN

Abstract

During the complementary feeding period, children require a nutrient-dense diet to meet their high nutritional requirements. International interest exists in the promotion of affordable, nutritionally adequate complementary feeding diets based on locally available foods. The objective of this study was to develop a low cost complementary food for children in Bangladesh by using locally available resources. For attaining these five complementary formulations (F1-F5) based on germinated wheatflour (GWF), lentil flour(GWF)sugar and milk powder(MP)were appropriately processed and evaluated. The germinated wheat and lentil seed flour were prepared soaking the seed in water for 12hours at 30oC, germinated for 60hours at 33.5oC ina seed germinator, dried at 60oC for 8hours, dehulled, roasted at 100oC for 2 mints, and milled, after this complementary food formulation samples were developed by mixing the ingredients. Samples of the prepared formulations were investigated for proximate composition, functional properties (bulk density, water and oil absorption capacities, swelling power and water soluble index) and sensory evaluation. The proximate composition results indicated that the moisture for complementary food ranged from 5.11-5.22, protein 18.32-27.62, ash 2.67-3.05crude fiber 1.36-1.81, fat content 1.20-1.28 and carbohydrate 70.73-61.24 were significantly different (p>0.05) from each other. Calculated values for total energy provided by the blends ranged from 375.03-377.39kcal/100g of dry matter. The overall acceptability score was highest (7.55) in F3complementary food followed by F4 (7.23) ranging from „like slightly‟ to „like moderately”. The F3complementary food was satisfactorily acceptable. The composition and functional properties of F3and F2formulations had a good potential for use as complementary foods.