Cereal Chem. 70:14-18   |  VIEW ARTICLE

Production and Nutritional Value of Weaning Foods from Mixtures of Pearl Millet and Cowpeas.

H. D. Almeida-Dominguez, S. O. Serna-Saldivar, M. H. Gomez, and L. W. Rooney. Copyright 1993 by the American Association of Cereal Chemists, Inc. 

Weaning foods were produced by mixing decorticated and press-dried pearl millet (70%) and cowpea (30%) with and without sorghum malt. Decorticated millet and cowpea flours were cooked into a slurry and press-dried to produce flakes. The heat applied during cooking of the slurry and press-drying was designed to develop proper paste properties for the preparation of porridgelike weaning foods. Sorghum malt hydrolyzed the starch and produced a beverage that contained 17% protein with 90% of the essential amino acids required for infants less than one year old.