Nagham Abdul Razzaq Mshemesh*(1) Waafa Hasson(1) Khamees Habeeb Mutlag(1) Rasha Mussa(1) and Ahamed Hussien(1)
(1). Agricultural Research Directorate, Ministry of Science and Technology, Baghdad, Iraq.
(*Corresponding author: Dr. Nagham Abdul Razzaq Mshemesh. E-Mail: firstname.lastname@example.org).
Received: 13/11/2017 Accepted: 09/02/2018
This study has been performed in Agriculture Research Directorated Labs, Ministry of Science and Technology/Iraq, aimed to use different formulations of weaning food contained different concentrations of black rice flour, brown rice, peas and oat chips. Some physical treatments like cleaning, peeling and milling to rice and and germination, chard, peeling, drying and milling to peas were used to make these four formulations, which were chosed depended on chemical analysis (moisture, protein, ash, fiber, carbohydrate, fat and energy) in addition the estimation of some minerals (Ca, Fe and Zn) comparing with recommendation of FAO weaning food and functional properties; like bulk density (BD), foam capacity (FC) and swelling power (SP). Sensory evaluation was also conducted. Results showed that the treatment F4 (25% black rice, 40% peas, 20% oat and 15% dry milk) was the best formula comparing with the other formulations, which recorded high protein (19.50%), oil (7.50%), fiber (3.33%), ash (2.0%), carbohydrate (63.67%) and energy 400.18 kcal. The minerals estimations percentages of Fe, Zn of the treatment F4 were 7.43 mg/100g and 8.21mg/100g repectively. These results was within FAO recommendations for weaning food. Regarding the functional properties of the formula F3 (50% bron rice, 25% peas, 10% oat and 15% dry milk) was sperior in bulk density (0.63g/cm3), while formula F4 was superior in foam capacity which recorded 33.53%, while F2 (30% blak rice, 30% peas, 30% oat and 10% dry milk) recorded the highest value in swelling power (1.84%). In terms of sensory evaluation, which was conducted by 10 evaluators, the formula F1 (30% brown rice, 30% peas, 30% oat and dry milk) obtained the highest degree of color rating, its value was 9 degrees. The formula F2 got the lowest grade of color, it reached 4 degrees (brown color), but for taste description all the formulas were low in sweetness, and the formula F4 got the highest degree of taste amounted to 7 degrees, while texture and solubility F3 got the highest degree which reached 8 degrees. Solubility was good for all formulas. F1 formula in general was acceptable.
Key words: Weaning food, Legumes, Black rice, Brown rice, Oat.
Full paper in Arabic: PDF