Preparing Infants' Food (for ages 6 to 24 months) with some Fruits and Vegetables

Authors

1 Kitchen Experimental Research Unit, Food Technology Research Institute, Agriculture Research Center, Ministry of Agriculture, Giza, Egypt

2 Special Food and Nutrition Department, Food Technology Research Institute, Agriculture Research Center, Ministry of Agriculture, Giza, Egypt

Abstract

Infant foods play an important role in the growth stage of infants, through which they have the opportunity to discover different flavors and textures. Six formulas of complementary food were prepared. Sprouted wheat, powdered milk, and artichokes were used as the main contents for their high nutritional value (control). Then, this study replaced 60% of sprouted wheat with carrots, broccoli, cantaloupe, pears, and pumpkins for formulae (2-6), respectively each kind alone. Chemical composition, inulin some nutrients were evaluated. Also, sensory evaluation, fatty acid content, and amino acid compared to daily recommended intake were evaluated. Results showed that broccoli formula (3) had the highest levels of nutrients. Cantaloupe formula (4) had the highest level of inulin (114mg/100g DM). Pumpkin fruit caused to increase in Se (11.36ppb) compared with other vegetables and fruits under study. Sensory evaluation showed that carrot and pumpkin formulae had high scores for all characters. Meanwhile, broccoli and cantaloupe formulae had low scores. The major percent of fatty acid was palmitic acid and oleic acid in all formulae. On the other hand, broccoli formula (3) had the highest percentages of linoleic acid and α – linolenic acid. All six formulas of complementary food contained essential amino acids individually. Food and protein efficiency ratios (PER) of formula 6 Pumpkin scored the highest value. All six formulas provided sufficient amounts DRIs of protein, calcium Ca, and magnesium Mg formulas for infants age under study.
 

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