Development of weaning foods with high caloric density and low hot-paste viscosity using traditional technologies.

Abstract

Effects of malting and of traditional heat-processing operations (toasting, sand roasting, parboiling, steaming under pressure, flaking) on paste viscosity of commonly used cereals, millets and a legume were studied. Results showed that heat treatment reduced hot-paste viscosity. Gelatinization of starch during heating increased cold-paste viscosity. Max. reduction in hot-paste (slurry) viscosity was achieved by cooking under pressure, or puffing for 1-2 min at 200-250 degree C. Max. reduction in both hot- and cold-paste viscosity was achieved by malting. A basic weaning-food mix was formulated, using ragi (finger millet, Eleusine coracana) and green gram (Phaseolus radiatus). The components were germinated for 24-48 h, dried, and the vegetative portion removed by gentle abrasion. The materials were kilned by toasting to 70 degree C and the bran removed. The malted flours were mixed in a ratio of 2 cereal flour:1 legume flour, and the basic weaning mix was fortified with synthetic vitamins. The malted weaning food had much lower viscosity (higher caloric density) than conventional roller-dried weaning food. It was well tolerated by 1-31/2 yr old children in feeding studies. Its advantages over commercial products are low bulk (higher caloric density), better digestibility, lower cost and simple technology.