Weaning food from indigenous sources in Bangladesh

Authors

  • MAA Noman Department of Food Technology and Engineering, Patuakhali Science and Technology University (PSTU), Dumki, Patuakhali- 8602, Bangladesh
  • R Ahmmed Department of Chemical & Food Engineering, Dhaka University of Engineering and Technology (DUET), Gazipur, Bangladesh
  • MHT Mondal Department of Chemical & Food Engineering, Dhaka University of Engineering and Technology (DUET), Gazipur, Bangladesh
  • MSI Khan Department of Food Microbiology, Patuakhali Science and Technology University (PSTU), Dumki, Patuakhali- 8602, Bangladesh
  • MN Islam Department of Post Harvest Technology and Marketing, Patuakhali Science and Technology University, Dumki, Patuakhali-8602, , Bangladesh
  • MAS Miah Institute of Food Science and Technology (IFST), Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhaka -1205, Bangladesh
  • MF Islam Institute of Food Science and Technology (IFST), Bangladesh Council of Scientific and Industrial Research (BCSIR), Dhaka -1205, Bangladesh

DOI:

https://doi.org/10.3329/bjsir.v56i1.52693

Keywords:

Weaning food; Nutritional quality; Functional property; Amino acid profile; Fatty acid profile

Abstract

The aim of this study was to develop and evaluate nutritional quality of weaning food from indigenous sources. Three types of weaning food named as F-1 (wheat flour, soya flour, rice flour), F-2 (wheat flour, soya flour, malt extract) and F-3 (malted wheat flour, soya flour, peanuts, lentils, and carrots powder) were prepared for the study. Nutritional quality, functional and sensory characteristics of the developed food were investigated. Functional property as water absorption capacity, bulk density, water binding capacity, solubility, swelling power and viscosity varied from 136.24-145.83 (g/100g), 0.57-0.75 (g/cm3), 410.54-471.07 (g/100g), 35.05-48.81%, 6.16-11.79%, 33.48-39.41 (mp/s), respectively. Essential amino acids content of F-3 such as threonine, alanine, valine, methionine, isoleucine, leucine, histidine and lysine were 0.77, 0.67, 0.45, 0.47, 0.51, 0.62, 0.41 and 1.73 (g/100g), respectively. Compositional analysis of fatty acid indicates that it contains 16.01% palmitic acid, 4.27% stearic acid, 45.90% linoleic acid and 25.55% oleic acid in F-3.

Bangladesh J. Sci. Ind. Res.56(1), 29-38, 2021

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Published

2021-03-29

How to Cite

Noman, M., Ahmmed, R., Mondal, M., Khan, M., Islam, M., Miah, M., & Islam, M. (2021). Weaning food from indigenous sources in Bangladesh. Bangladesh Journal of Scientific and Industrial Research, 56(1), 29–38. https://doi.org/10.3329/bjsir.v56i1.52693

Issue

Vol. 56 No. 1 (2021)

Section

Articles

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