文章基本信息

标题：Production and Characterization of a Weaning Food from Dissi-oule Rice and Philippine Peanut Locally Grown in Guinea
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作者：Alhassane Toure ; Zhang Xiaoming ; Aboubacar Sangare 等
期刊名称：American Journal of Food Technology
印刷版ISSN：1557-4571
电子版ISSN：1557-458X
出版年度：2007
卷号：2
期号：5
页码：421-427
DOI：10.3923/ajft.2007.421.427
出版社：Academic Journals Inc., USA
摘要：The aim of present study is to make a low cost weaning formulation using traditional method. Appropriate process characteristics and blend formulations were developed for the preparation of a high protein-energy weaning food, using Dissi-oule rice and Philippine peanut. Since rice and peanut are deficient in lysine and methionine the ingredients were supplemented with skim milk powder. The product was based on a blend of dissi-oule rice flour (70%), Philippine peanut flour (20%), skim milk powder (10%), maltodextrin (1.97%), lecithin (0.17%) and hydrogenated peanut oil (0.5%). These ingredients were mixed, blended and fortified by dry mixing with vitamins and minerals. Weaning food made from dissi-oule rice and Philippine peanut had physical and sensory characteristics similar to those of traditional Guinean cereal-based weaning food but was of superior nutritional quality . The protein content was 18%, with 10% fat and 67% carbohydrate. Calcium, iron and phosphorus levels were also high. The blend can therefore be used as an ideal weaning food hence can improve the nutritional status of Guinean infants and can help solve problems associated with protein-energy malnutrition.