Rheological and Nutritional Characteristic of Weaning Mush Prepared from Mixed Flours of Taro [Colocasia esculenta (L) Schott], Pigeon Pea (Cajanus cajan) and Malted Maize (Zea mays)
Abstract
An infantile flour was prepared from mixed flours of Taro (Colocasia esculenta (L) Schott), leguminous plant (Cajanus cajan) and maize (Zea maïs) was prepared. This flour contained 70% total carbohydrates, 15.7% proteins and 4.6% lipids. It also characterized by some essential amino acids such as histidine, threonine, valine, lysine, leucine and phenylalanine. It had some fatty acids ( linolein acid, oleic acid) and some essential minerals such as calcium, magnesium, iron, copper, zinc, phosphorus, potassium, chloride, sodium, manganese in variable concentrations. These minerals and fatty acids are necessary for children growth. The energy density of mush prepared from this mixed flour was very high (about 119 kcal/100 ml). This weaning mush had a fluid consistency, the important rheological characteristic for young children energy intake.
Keywords:
Energy density, fluid consistency, infantile flour, weaning mushArticle Metrics
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