DEVELOPMENT AND NUTRITIONAL EVALUATION OF ECONOMICAL WEANING FOODS BASED ON RICE, GERMINATED QUINOA, AND PUMPKIN

Abstract

When developing weaning food formulas, it is important to consider both economic cost and nutritional value. The current study aimed to develop weaning foods for infants using rice, germinated quinoa, and pumpkin flours; the physical-chemical and sensory properties, total caloric, minerals, and amino acid contents, as well as the protein quality, amino acid score, and protein efficiency ratio, were estimated for each ingredients and final products. Rice flour (RF) had higher levels of carbohydrates, energy content, calcium, and magnesium; germinated quinoa flour (GQF) had higher levels of protein, sodium, and potassium; and pumpkin flour (PF) had the highest levels of fat, iron, and zinc. The weaning food formula consisting of 40% RF, 50% GQF, and 10% PF (FW5) had a higher content of protein, fat, ash, and crude fiber compared to the control. The sensory qualities were unaffected by the 30% addition of GQF. The WF0 samples showed the higher bulk density, water absorption capacity, and swelling capacity, while, the FW5 was the lowest. Regarding the Recommended Daily Allowance (RDA) for infants, the WF3 formula (60% RF, 30% GQF, and 10% PF) can supply 75% protein, 49.30% fiber, 40.2% Ca, 52.1% MG, 29% Fe, 48.1% Zn, and 40% arginine. To prepare weaning food, this study recommended adding GQF up to 30% with 10% PF and 60% RF.