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Effects of Blend and Processing Method on the Nutritional Quality of Weaning Foods Made from Select Cereals and Legumes

¹Former graduate assistant, professor, and technical advisor, respectively. Dept. Food Science & Animal Industries, Alabama A&M University, Normal, Alabama 35762. ²Corresponding author. E-mail: grif@traveller.com ³Dept. of Agricultural Engineering, Texas A&M University, College Station, TX 77843.

Weaning blends, formulated in a 60% cereal to 40% legume combination using teff, pearl millet, cowpea, and peanut, were evaluated for changes in nutritional quality due to the effects of blend and processing method. Four blends were prepared by each of four traditional processing methods: control (unprocessed), roasting, germination, and natural fermentation. The main effect of blend formulation proved to be the stronger determinant of nutrient density, while processing method produced the strongest effect on weaning food viscosity. Germinated blends yielded viscosity measurements significantly below those resulting from other processing methods. Germination of ingredients increased nutrient density and in vitro protein digestibility, while roasting and fermentation produced little change from the control product. Complementation of cereal flours with peanut yielded weaning foods with a significantly (P < 0.01) higher nutrient density, increased in vitro protein digestibility and lower viscosity when compared to cowpea-based blends. The use of 20% whole grain teff in weaning blends increased protein content but did not significantly increase nonstarch polysaccharide content as compared to weaning blends without teff.