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Formulation and nutritional evaluation of weaning food processed from cooking banana, supplemented with cowpea and peanut

机译：香蕉，cow豆和花生为辅料制成的断奶食品的配方和营养评价

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AbstractThe possibility of processing a ready-to-eat nutrient-rich weaning food (WF) for infants within the age group of 0.5–0.9 years from cooking banana fortified with popular and affordable legumes (cowpea and peanut) was investigated with the aid of computer software and available technology in Nigeria. A composite of 47% cowpea, 40% ripe banana, and 13% peanut was processed, analyzed to compare the actual nutrient composition to that predicted by the software and that of two popular commercial WFs produced by Gerber Products Company: rice with banana (RB) and oats with banana (OB). Proximate composition was determined by Association of Official Analytical Chemists (AOAC) methods, in vitro digestibility by the pH drop method, and amino acid was determined using high performance liquid chromatography. Essential amino acid values were comparable to the predicted values. Protein and oil contents had values of 16.89% and 8.38%, 6.9% and 1.10%, and 12.03% and 3.16% for WF, RB, and OB, respectively. Octadecenoic (oleic) acid had the highest value of 3.65% followed by octadecadienoic (linoleic) acid with a value of 2.64% amounting to 76.69% of the total fatty acid. Total sugar content of WF was recorded as 15.96 g/100 g, with fructose having the highest value of 8.07 g/100 g, followed by dextrose with a value of 7.66 g/100 g. In vitro-digestibility was in the order OBWFRB. The results show that it is feasible to produce precooked WF which has the potential to meet the nutritional needs of an infant, from local staples using computer-assisted technique and inexpensive technology available in Nigeria.
机译：摘要利用计算机研究了烹饪0.5-0.9岁年龄段的婴儿即食的富含营养的断奶食品（WF）的可能性，该食品是通过烹饪以大众化且价格合理的豆类（（豆和花生）强化的香蕉制成的尼日利亚的软件和可用技术。加工了47％的cow豆，40％的成熟香蕉和13％的花生的复合材料，将其实际营养成分与软件预测的以及由Gerber Products Company生产的两种流行的商业WF的营养成分组成进行了比较：香蕉米（RB ）和燕麦和香蕉（OB）。通过官方分析化学家协会（AOAC）方法确定附近的组成，通过pH下降方法确定体外消化率，并使用高效液相色谱法确定氨基酸。必需氨基酸值与预测值相当。 WF，RB和OB的蛋白质和油含量分别为16.89％和8.38％，6.9％和1.10％，12.03％和3.16％。十八烯酸（油酸）的最高值为3.65％，其次是十八烯酸（亚油酸）的2.64％，占总脂肪酸的76.69％。 WF的总糖含量记录为15.96 g / 100 g，其中果糖的最高值为8.07 g / 100 g，其次为葡萄糖的值为7.66 g / 100 g。体外消化率依次为OB> WF> RB。结果表明，使用尼日利亚提供的计算机辅助技术和廉价技术，从当地主食中生产具有潜在潜力以满足婴儿营养需求的预煮WF是可行的。

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