Effects of blend and processing method on the nutritional quality of weaning foods made from select cereals and legumes

摘要: ABSTRACT Weaning blends, formulated in a 60% cereal to 40% legume combination using teff, pearl millet, cowpea, and peanut, were evaluated for changes nutritional quality due the effects of blend processing method. Four blends prepared by each four traditional methods: control (unprocessed), roasting, germination, natural fermentation. The main effect formulation proved be stronger determinant nutrient density, while method produced strongest on weaning food viscosity. Germinated yielded viscosity measurements significantly below those resulting from other methods. Germination ingredients increased density vitro protein digestibility, roasting fermentation little change product. Complementation flours with peanut foods (P < 0.01) higher digestibility lower ...