Chemical, technological and biological studies on certain mixtures of new infant foods [electronic resource].

Includes reference.

The objects of the present study is to formulate and prepare protein-rich food mixtures in powder forms using local available plant sources, for infants and young children. the raw materials used in preparing the three infant foods were com flour, rice flour, skim milk powder, textured soy protein (T.S.P) mung bean, pumpkin and parsley. The protein content of the formulas ranged from 21.4 to 22.84%, and Lipids content ranged from 3.07 to 4.43%, as well as, carbohydrates ranged from 67.0 to 69.7%. Data revealed that the new prepared formulas had high content of minerals and contain high amount of essential amino acids, but they were deficient in some vitamins. The biological assay on white rats fed with the tested formulas had high weight gain, food conversion efficiency and protein efficiency ratio. Microbiological examination revealed that all the formulas were free from pathogenic micro organisms.

Summary in Arabic.

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