Page 14 - FMT Dec Web

Ingredients

9–11 months and 12–24 months. (starch and fibre) and proteins, they Malted cereals – The process of
According to recommendations are also a good source of vitamins, malting has many technological and
given by WHO, complimentary food minerals, and bioactive compounds. nutritional advantages for weaning
should contain at least 15 g of protein food preparation. Malted wheat,
per 100 g dry weight, and about 21% of The first weaning food a baby eats maize, jowar, bajra and ragi contain
its energy should come from fat. An is usually a soft or semi-liquid food a good amount of protein, vitamins,
imbalance of calories from different made from starch cereal (e.g. wheat, minerals and other essential
nutrients may affect the quality of rice, maize, millet,), but a plain components. Besides, malting helps
the diet. porridge prepared from cereal flour in developing an acceptable taste
and water or milk is not sufficiently and desirable aroma. Ragi possesses
GRAInS In WEAnInG FOODS rich in energy and it lacks protein some special characteristics about
With these requirements kept in and essential vitamins. It is therefore their malting qualities and suitability
mind, weaning foods are usually important to add other foods, for the preparation of weaning foods.
formulated using a mixture of including legumes, such as protein- It contains high levels of calcium,
cereals and legumes that guarantees rich chickpea, cowpeas, mung bean and its protein is rich in methionine.
a proper balance of amino acids to or pigeon peas, as well as a spoonful At the household level, the practice
provide a complete protein. Staple of oil and/or sugar. To alter the high followed is generally to germinate
cereal sources such as rice, wheat, viscosity characteristic of starch- cleaned ragi for one to three days,
jawar, bajra, ragi corn, sorghum along based gruels, various methods have and the sprouted grains are then
with other pseudocereals such as been developed for modifying the dried, toasted, and powdered to
amaranth, quinoa, and buckwheat are starch structure to lower its water- obtain the malt flour. The malt flour
generally used for the development binding capacity. Some industrial is cooked in the form of porridge and
of weaning food. These grains methods include enzyme (amylase) fed to the child.
are an excellent source of energy treatment, precooking or extrusion,
contributing to 70-80% of the daily and the traditional processes of Chapati/roti-based weaning food –
intake of the majority of Indians. germination and fermentation of Fresh chapatti is soaked in milk to
Cereals contain 6-12% protein which grains and legumes. soften them or mashed to give to the
is generally deficient in lysine and child immediately after preparation.
provides more than 50% of the daily PREPARAtIOn OF WEAnInG Chapatis can also be dried in the
protein intake. Besides providing a FOODS bASED On SOME sun or on a baking pan and can be
substantial amount of carbohydrates tRADItIOnAL tEChnOLOGIES powdered, packed, and stored for

Food Marketing & Technology 14 December 2020