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Md. Raihanul HaqueMd. Raihanul HaqueID No. 09 AEFT JD 16 MID No. 09 AEFT JD 16 M

Reg. No. 35991Reg. No. 35991

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ST DIES !N THE "RE"ARATI!N !F #EANIN$ F!!D

FR!M S#EET "!TAT! AND S!%&EAN F'! R

Supervisor Co- SupervisorDr. Md. Nurul Islam Dr. Md. Shams-Ud-DinProfessor Professor

DEPARTMENT O OOD TEC!NO"O#$ AND RURA" INDUSTRIES%AN#"ADES! A#RICU"TURA" UNI&ERSIT$ M$MENSIN#!

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Hunger and malnutrition are the majorhealth issues in Bangladesh and afectingthe physical growth and logical developmento children, adolescent and adult

!n Bangladesh 5" 5# children are suferingrom malnutrition

The children suffers from malnutrition and diseasesstarting from weaning period to two years of age

because of poor food quality.

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$he weaning period is de%ned as the wholeperiod during which &reast mil' is &eingreplaced &y other solid oods

$o overcome these pro&lems Bangladesh isimported the &a&y oods in e(change ovalua&le oreign currency )nd these oodsare too e(pensive or low income amilies !tis very di*cult or them provide theirchildren with imported weaning ood

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( To )*e)a*e +eaning ,ood ,*o- +ee/ )o/a/o ando ean ,lou*.

( To e2alua/e nu/*i/ional quali/ en o* a//*i u/eand /he /o*age /udie o, /he )*e)a*ed +eaning,ood a/ an a- ien/ /e-)e*a/u*e o, &anglade h.

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Formulation of weaning food

*Commercial weaning food (Cerelac)

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Milk powder + SugarWheat flour

Mixing Soybean Flour

Milling

lanching For !" min

#".$% &a'() * solution

,resoaking #".$% &a'() * for -! -/ hrs

Sweet ,otato Flour

Milling

0rying 1t 2$3( for 4 hrs

lanching 1t 5"3( for / $ min

Slicing 1t !." mm thickness

Washing

Sweet potato

Experimental procedures for preparing weaning food (sweet potato-Soybean-wheat-milk-sugar)

Whole soybean

0ehulling

0rying

lending

Sie6ing

packaging

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Proximate compositionoisture content

)sh contentrude at or ether e(tract

-rotein content $otal car&ohydrate content

Chemical analysesBeta carotene

ineral analysisalcium 3 a4

-hosphorus 3-4!ron 3 e4

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)mino acid composition

Sensory evaluation of weaning food

Storage studies of weaning food

oisture content -ero(ide value

ree atty acid value

lavour

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Composition of prepared weaning foods compared to commercial weaningfood with recommended dietary allowance for infants and babies by F!" andprotein ad#isory groups re$uirements for weaning food

7The percentage in parenthesis is gi6en in dry weight basis- 8ecommended dietary allowance #801 for infants and babies of - * years9 !

,rotein ad6isory groups requirements for weaning food formulation#W'):F1):;&!

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?itamin andmineral

1#control

S- S! S* S / 801 - byF1)

8etinol #@g:-""g %&' *" !" -$ /""."

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=ssential 1minoacids #=11

8ecommendedrequirements for />.!$ -"".$*'istidine b -/ !".*4 -/$.$>

!mino acid and chemical scores of a weaning food sample (S )

7 F1):W') reference pattern #-554 9 Bimiting amino acid a9 for infants only b

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F 6alues for (olour9 Fla6our9 Taste and )6erall acceptability

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Mean scores of sensory e6aluation for weaning food

Mean with same superscripts within a column are not significant at ,C "."$

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The prepared weaning foods were met therecommended dietary allowance #801 by F1)

and protein ad6isory groups #,1D requirement for protein9 ash9 and total carbohydrate content exceptmoisture and fat content.

The 6itamin 1 i.e. retinol content9

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The sample containing higher protein percent was analyEedfor amino acid profile and the sample #S/ was found in allessential amino acids for infant and babies growth except

threonine content with chemical score of 24.24. So9 threoninewas the first limiting amino acid for the prepared weaningfood sample.

Sensory e6aluation was conducted on the basis of sensoryattributes such as colour9 fla6our9 taste and o6erallacceptability to select the best sample. For all casescommercial weaning food exhibited the best result but the

better performance was obtained from sample #S / .

There was no remarkable physico chemical changes foundunder storage condition during storage studies.

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