Volume 9, Issue 2, November 2014, Pages 974–984
Rashida Parvin1, Mohammed A. Satter2, Syeda Absha Jabin3, Nusrat Abedin4, Faridul Islam5, M. Kamruzzaman6, and Dipak Kumar Paul7
1 Department of Applied Food Science and Technology, Chittagong Veterinary and Animal Science University, Khulshi, Chittagong-4225, Bangladesh
2 Institute of Food Science and Technology (IFST), Bangladesh Council of Scientific and Industrial Research (BCSIR), Dr. Qudrat-E-Khuda Road, Dhanmondi, Dhaka -1205, Bangladesh
3 Institute of Food Science and Technology (IFST), Bangladesh Council of Scientific and Industrial Research (BCSIR), Dr. Qudrat-E-Khuda Road, Dhanmondi, Dhaka -1205, Bangladesh
4 Institute of Food Science and Technology (IFST), Bangladesh Council of Scientific and Industrial Research (BCSIR), Dr. Qudrat-E-Khuda Road, Dhanmondi, Dhaka -1205, Bangladesh
5 Institute of Food Science and Technology (IFST), Bangladesh Council of Scientific and Industrial Research (BCSIR), Dr. Qudrat-E-Khuda Road, Dhanmondi, Dhaka -1205, Bangladesh
6 Department of Applied Nutrition and Food Technology, Islamic University, Kushtia-7003, Bangladesh
7 Department of Applied Nutrition and Food Technology, Islamic University, Kushtia-7003, Bangladesh
Original language: English
Copyright © 2014 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Early weaning practices are one of the most important causes of malnutrition of children which ultimately increase the chance of infant morbidity and mortality. The present study was carried out to develop cereal based supplementary food from indigenous raw materials for young children and to evaluate nutritional quality. The formulated baby food was produced from soy flour and wheat flour and was analyzed for their chemical, functional, microbiological and sensory qualities using standard methods. Moisture, Ash, Protein, Fat and Crude Fiber content was found 2.78%, 1.88%, 11.91%, 8.61% and 0.58% respectively, which was able to meet the young children's recommended daily allowances. The values of functional properties such as water absorption capacity 156.35%, bulk density 0.50%, solubility 47.913%, swelling power 12.16% and viscosity 34.4% were found. The microbial analysis was done to see the acceptability of the product and the result was good from the microbiological point of view. The main metal content of the formulated baby food such as sodium, potassium, iron, magnesium, zinc and calcium were 224.4, 280, 8.0, 5.1 and 453.4 (mg/100g) respectively and Vitamin A was found 200
Author Keywords: Cereal, Supplementary food, Formulated baby food, Nutritional quality, Microbiological and sensory qualities.
Rashida Parvin1, Mohammed A. Satter2, Syeda Absha Jabin3, Nusrat Abedin4, Faridul Islam5, M. Kamruzzaman6, and Dipak Kumar Paul7
1 Department of Applied Food Science and Technology, Chittagong Veterinary and Animal Science University, Khulshi, Chittagong-4225, Bangladesh
2 Institute of Food Science and Technology (IFST), Bangladesh Council of Scientific and Industrial Research (BCSIR), Dr. Qudrat-E-Khuda Road, Dhanmondi, Dhaka -1205, Bangladesh
3 Institute of Food Science and Technology (IFST), Bangladesh Council of Scientific and Industrial Research (BCSIR), Dr. Qudrat-E-Khuda Road, Dhanmondi, Dhaka -1205, Bangladesh
4 Institute of Food Science and Technology (IFST), Bangladesh Council of Scientific and Industrial Research (BCSIR), Dr. Qudrat-E-Khuda Road, Dhanmondi, Dhaka -1205, Bangladesh
5 Institute of Food Science and Technology (IFST), Bangladesh Council of Scientific and Industrial Research (BCSIR), Dr. Qudrat-E-Khuda Road, Dhanmondi, Dhaka -1205, Bangladesh
6 Department of Applied Nutrition and Food Technology, Islamic University, Kushtia-7003, Bangladesh
7 Department of Applied Nutrition and Food Technology, Islamic University, Kushtia-7003, Bangladesh
Original language: English
Copyright © 2014 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
Early weaning practices are one of the most important causes of malnutrition of children which ultimately increase the chance of infant morbidity and mortality. The present study was carried out to develop cereal based supplementary food from indigenous raw materials for young children and to evaluate nutritional quality. The formulated baby food was produced from soy flour and wheat flour and was analyzed for their chemical, functional, microbiological and sensory qualities using standard methods. Moisture, Ash, Protein, Fat and Crude Fiber content was found 2.78%, 1.88%, 11.91%, 8.61% and 0.58% respectively, which was able to meet the young children's recommended daily allowances. The values of functional properties such as water absorption capacity 156.35%, bulk density 0.50%, solubility 47.913%, swelling power 12.16% and viscosity 34.4% were found. The microbial analysis was done to see the acceptability of the product and the result was good from the microbiological point of view. The main metal content of the formulated baby food such as sodium, potassium, iron, magnesium, zinc and calcium were 224.4, 280, 8.0, 5.1 and 453.4 (mg/100g) respectively and Vitamin A was found 200
Author Keywords: Cereal, Supplementary food, Formulated baby food, Nutritional quality, Microbiological and sensory qualities.
How to Cite this Article
Rashida Parvin, Mohammed A. Satter, Syeda Absha Jabin, Nusrat Abedin, Faridul Islam, M. Kamruzzaman, and Dipak Kumar Paul, “Studies on the Development and Evaluation of Cereal Based Highly Nutritive Supplementary Food for Young Children,” International Journal of Innovation and Applied Studies, vol. 9, no. 2, pp. 974–984, November 2014.
