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15/02/2011

Md. Raihanul Haque

ID No. 09 AEFT JD 16 M

Reg. No. 35991

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STUDIES ON THE PREPARATION OF WEANING FOOD

FROM SWEET POTATO AND SOYBEAN FLOUR
Supervisor
Dr. Md. Nurul Islam
Professor

Co- Supervisor
Dr. Md. Shams-Ud-Din
Professor

DEPARTMENT OF FOOD TECHNOLOGY AND RURAL INDUSTRIES

BANGLADESH AGRICULTURAL UNIVERSITY MYMENSINGH

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Hunger

and malnutrition are the major

health issues in Bangladesh and affecting
the physical growth and logical development
of children, adolescent and adult.

In

Bangladesh 56.5% children are suffering

from malnutrition.

The

children suffers from malnutrition and diseases

starting from weaning period to two years of age
because of poor food quality.
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 The

weaning period is defined as the whole

period during which breast milk is being
replaced by other solid foods.

To

overcome these problems Bangladesh is

imported the baby foods in exchange of
valuable foreign currency. And these foods
are too expensive for low income families. It
is very difficult for them provide their
children with imported weaning food.
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To prepare weaning food from sweet potato and

soybean flour.
To evaluate nutritional quality, sensory attributes
and the storage studies of the prepared weaning
food at an ambient temperature of Bangladesh.

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Materials
Sweet potato
Soybean
Wheat
Whole milk powder
Sugar
Methods
Preparation of sweet potato flour
Preparation of soya flour
Processing of wheat flour
Formulation of weaning foods
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Formulation of weaning food

*Commercial weaning food (Cerelac)

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Whole soybean

Sweet potato
Washing

Presoaking (0.5% NaHCO3 for 12-14 hrs)

Slicing At 2.0 mm thickness

Blanching For 20 min

(0.5% NaHCO3 solution)

Blanching At 90C for 4-5 min

Dehulling
Drying At 65C for 8 hrs

Drying
Milling

Milling
Sweet Potato Flour
Wheat flour

Mixing
Blending

Soybean Flour
Milk powder + Sugar

Sieving
packaging

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Experimental procedures for preparing weaning food (sweet potato15/02/2011

Soybean-wheat-milk-sugar).

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Proximate composition
Moisture content
Ash content
Crude fat or ether extract
Protein content
Total carbohydrate content
Chemical analyses
Beta-carotene
Mineral analysis
Calcium (Ca)
Phosphorus (P)
Iron (Fe)
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Amino acid composition

Sensory evaluation of weaning food
Storage studies of weaning food
Moisture content
Peroxide value
Free fatty acid value
Flavour

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Composition of prepared weaning foods compared to commercial weaning

food with recommended dietary allowance for infants and babies by FAO and
protein advisory groups requirements for weaning food

*The percentage in parenthesis is given in dry weight basis

Recommended dietary allowance (RDA) for infants and babies of 1-3 years, 2
Protein advisory groups requirements for weaning food formulation
(WHO/FAO/UNICEF, 1972)
1

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Vitamin and mineral contents of prepared weaning food and commercial

weaning food with recommended dietary allowance

(RDA) for infant and

babies (1-3 yr)

Vitamin and
mineral

A
(control)

S1

S2

S3

S4

RDA1 by
FAO

Retinol (g/100g)

270

45

30

20

15

400.0

Iron (mg/100g)

7.5

1.2

1.64

1.86

1.18

6.0

Phosphorus
(mg/100g)

280

160.1

140.2

170.3

188.4

180.0

Calcium (mg/100g)

380.0

55.3

58.6

63.6

77.2

360.0

Recommended dietary allowance (RDA) for infants and babies (1-3 years) by
FAO, A = Commercial weaning food- Cerelac (control)
1

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Amino acid and chemical scores of a weaning food sample (S4)

Essential Amino
acids (EAA)

Isoleucine
Leucine
Lysine
Methionine and
cystinea
Phenylalanine and
tyrosine
Threonine
Tryptophan
Valine
Histidine b

Recommended
Prepared weaning food
requirements for Infants
Amino acid
Chemical score
* (mg/gm protein)
(mg/gm protein)
35
80
52
29

42.11
80.25
57.34
30

120.31
100.31
110.26
103.44

63

80.5

127.7

44
8.5
47
14

30.22
10.53
47.25
20.38

68.68
123.88
100.53
145.57

* FAO/WHO reference pattern (1998), Limiting amino acid a, for infants only
b

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F- values for Colour, Flavour, Taste and Overall acceptability

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Mean scores of sensory evaluation for weaning food

Mean with same superscripts within a column are not significant at P< 0.05
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Storage studies of weaning food samples at ambient condition

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The

prepared weaning foods were met the

recommended dietary allowance (RDA) by FAO
and protein advisory groups (PAG) requirement for
protein, ash, and total carbohydrate content except
moisture and fat content.

The

vitamin-A i.e. retinol content, Iron (Fe), and

calcium (Ca) contents did not meet the requirement
of RDA by FAO for infant and babies (1-3years
groups) but met the requirement for phosphorus (P).

The sample containing higher protein percent was analyzed

for amino acid profile and the sample (S4) was found in all
essential amino acids for infant and babies growth except
threonine content with chemical score of 68.68. So, threonine
was the first limiting amino acid for the prepared weaning
food sample.

Sensory evaluation was conducted on the basis of sensory

attributes such as colour, flavour, taste and overall
acceptability to select the best sample. For all cases
commercial weaning food exhibited the best result but the
better performance was obtained from sample (S4).

There was no remarkable physico-chemical changes found

under storage condition during storage studies.

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It might be concluded that weaning food can be prepared

using sweet potato flour and soybean flour, to meet the
macro nutritional needs of infants and babies.
However, certain aspects like the digestibility and bioavailability of macronutrients in the prepared weaning
food needs further study to know whether the prepared
food needs for any fortification with appropriate nutrient
dense foodstuffs.

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THANKS TO ALL