ISMAIL, F., GALAL, F., EL-ATAWY, Y., BAKRY, A. (2000). CHEMICAL AND PHYSICAL CHARACTERSTICS OF WEANING FOODS PREPARED FROM CEREALS AND LEGUMES. Egyptian Journal of Agricultural Research, 78(1), 293-308. doi: 10.21608/ejar.2000.321682
FERUAL A. ISMAIL; FATMA S. GALAL; YAHYA S. EL-ATAWY; AZZA A. BAKRY. "CHEMICAL AND PHYSICAL CHARACTERSTICS OF WEANING FOODS PREPARED FROM CEREALS AND LEGUMES". Egyptian Journal of Agricultural Research, 78, 1, 2000, 293-308. doi: 10.21608/ejar.2000.321682
ISMAIL, F., GALAL, F., EL-ATAWY, Y., BAKRY, A. (2000). 'CHEMICAL AND PHYSICAL CHARACTERSTICS OF WEANING FOODS PREPARED FROM CEREALS AND LEGUMES', Egyptian Journal of Agricultural Research, 78(1), pp. 293-308. doi: 10.21608/ejar.2000.321682
ISMAIL, F., GALAL, F., EL-ATAWY, Y., BAKRY, A. CHEMICAL AND PHYSICAL CHARACTERSTICS OF WEANING FOODS PREPARED FROM CEREALS AND LEGUMES. Egyptian Journal of Agricultural Research, 2000; 78(1): 293-308. doi: 10.21608/ejar.2000.321682
CHEMICAL AND PHYSICAL CHARACTERSTICS OF WEANING FOODS PREPARED FROM CEREALS AND LEGUMES
1Faculty of Agriculture, Cairo University, Cairo, Egypt
2Food Technology Research Institute, Agriculture Research Center, Giza, Egypt
Abstract
Weaning foods (blends and cookies) were prepared from wheat flour of 72% extracton, corn flour, mung bean flour and dried skimmed milk. Some antinutritonal factors were removed from the used materals such as phytic aciid, tannin and trypsin inhibtor by some treatments, i.e, soaking in alkali, soaking in de-ionized water, germination and extrusion. Protein content of prepared weaning foods ranged from 15.1% to 22%. Ether extract ranged from 1.3% to 16.5%, Ash content from 1.4% to 2.9%. Carbohydrates content ranged from 63.7% to 77.8%. Fiber content ranged from 0.9% to 1.9%. Weanng foods were rich in minerals such as Ca, K, Fe, Se and Mn. Essential Faty acds; linoleic and linolenic were present in all blends while arachidonic acid was present only in the blends of soy bean and mung bean which also contained the other essential fatty acids. Low peroxide values were recorded during the 6 months of storage perod. The physical properties of weaning foods were considered suitable. Organoleptc characteristics were accetable during the storage period.
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