Proximate analysis of Weaning Food formula based on Sorghum bicolor and legumes

Abstract

Different formulation of  sorghum-based weaning foods were suggested by blending sorghum (Sorghum bicolor L.) with various combinations and quantities of locally available legumes as sources of protein such as pigeon pea, fenugreek seeds in addition to the date palm and godeim as source of fruits and moringa leaves as a source of vegetables. Twenty four  meals of these ingredients divided into three groups, the first group (A1-8) contained 80% Sorghum with  20%uncooked pigeon pea flour(A1) , 70% Sorghum with 30% uncooked pigeon pea flour in meal recipe (A2) , 80% Sorghum with  20% cooked pigeon pea in meal recipe  (A3) ,70% Sorghum with  30% cooked pigeon pea in meal recipe  (A4) ,80% Sorghum with  20% decorticated pigeon pea in meal recipe  (A5) ,70% Sorghum with  30% decorticated pigeon pea in meal recipe  (A6) , 95% Sorghum with  5% fenugreek seeds in meal recipe  (A7) and 90% Sorghum with  10% fenugreek seeds in meal recipe  (A8). Godeim and moringa added to  group (A1-8) to form the second group(B1 - 8) and the last group (C1 - 8) contained  date palm and moringa plus meal recipe of group one (A1-8).  These meals (uncooked and coocked porridge flour) were analyzed for proximate composition, the protein content range between (11.76- 21.16%) to (12.25-%14.88%)  , moisture from   (7.30- 11.49%) to (5.79- 9.11, %), ash from (1.90- 3.38%)to (1.60- 3.13%),fat from(7.30- 10.67% )to (3.02- 8.54%), fiber from  (1.58 -5.37%) to ( 0.53- 9.89 %), carbohydrate from( 56.09- 68.45%) to  (61.04- 72.13%), energy from  (371.74- 405.61%)to(334.58- 388.42). The result indicated that the protein content of meals (A2-8 , B 7,8  and C7,8) decreased significantly (P≤0.05) by cooking.  The protein content of all meals recipes within the range of recommended dietary allowances (RDA) and higher than the value of commercial products. The crude fiber of the weaning food was below the maximum value (5%) and decreased significantly  than the fiber content of commercial products in meals (B1-6, A5,6 and C7,8). The carbohydrates of all  meals was lower than the value of commercial products  and higher than the minimum standard level of  specified by FAO (58%). The energy value of all  meals was in line of the Recommended Dietary Allowances (RDA) and decreased significantly  than the energy value of commercial product except in meals (A2,4,5,6 ,B1- 5 and C5,7).