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Md. Raihanul HaqueMd. Raihanul HaqueID No. 09 AEFT JD 16 MID No. 09 AEFT JD 16 M
Reg. No. 35991Reg. No. 35991
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ST DIES !N THE "RE"ARATI!N !F #EANIN$ F!!D
FR!M S#EET "!TAT! AND S!%&EAN F'! R
Supervisor Co- SupervisorDr. Md. Nurul Islam Dr. Md. Shams-Ud-DinProfessor Professor
DEPARTMENT O OOD TEC!NO"O#$ AND RURA" INDUSTRIES%AN#"ADES! A#RICU"TURA" UNI&ERSIT$ M$MENSIN#!
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Hunger and malnutrition are the majorhealth issues in Bangladesh and afectingthe physical growth and logical developmento children, adolescent and adult
!n Bangladesh 5" 5# children are suferingrom malnutrition
The children suffers from malnutrition and diseasesstarting from weaning period to two years of age
because of poor food quality.
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$he weaning period is de%ned as the wholeperiod during which &reast mil' is &eingreplaced &y other solid oods
$o overcome these pro&lems Bangladesh isimported the &a&y oods in e(change ovalua&le oreign currency )nd these oodsare too e(pensive or low income amilies !tis very di*cult or them provide theirchildren with imported weaning ood
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( To )*e)a*e +eaning ,ood ,*o- +ee/ )o/a/o ando ean ,lou*.
( To e2alua/e nu/*i/ional quali/ en o* a//*i u/eand /he /o*age /udie o, /he )*e)a*ed +eaning,ood a/ an a- ien/ /e-)e*a/u*e o, &anglade h.
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Formulation of weaning food
*Commercial weaning food (Cerelac)
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Milk powder + SugarWheat flour
Mixing Soybean Flour
Milling
lanching For !" min
#".$% &a'() * solution
,resoaking #".$% &a'() * for -! -/ hrs
Sweet ,otato Flour
Milling
0rying 1t 2$3( for 4 hrs
lanching 1t 5"3( for / $ min
Slicing 1t !." mm thickness
Washing
Sweet potato
Experimental procedures for preparing weaning food (sweet potato-Soybean-wheat-milk-sugar)
Whole soybean
0ehulling
0rying
lending
Sie6ing
packaging
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Proximate compositionoisture content
)sh contentrude at or ether e(tract
-rotein content $otal car&ohydrate content
Chemical analysesBeta carotene
ineral analysisalcium 3 a4
-hosphorus 3-4!ron 3 e4
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)mino acid composition
Sensory evaluation of weaning food
Storage studies of weaning food
oisture content -ero(ide value
ree atty acid value
lavour
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Composition of prepared weaning foods compared to commercial weaningfood with recommended dietary allowance for infants and babies by F!" andprotein ad#isory groups re$uirements for weaning food
7The percentage in parenthesis is gi6en in dry weight basis- 8ecommended dietary allowance #801 for infants and babies of - * years9 !
,rotein ad6isory groups requirements for weaning food formulation#W'):F1):;&!
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?itamin andmineral
1#control
S- S! S* S / 801 - byF1)
8etinol #@g:-""g %&' *" !" -$ /""."
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=ssential 1minoacids #=11
8ecommendedrequirements for />.!$ -"".$*'istidine b -/ !".*4 -/$.$>
!mino acid and chemical scores of a weaning food sample (S )
7 F1):W') reference pattern #-554 9 Bimiting amino acid a9 for infants only b
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F 6alues for (olour9 Fla6our9 Taste and )6erall acceptability
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Mean scores of sensory e6aluation for weaning food
Mean with same superscripts within a column are not significant at ,C "."$
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The prepared weaning foods were met therecommended dietary allowance #801 by F1)
and protein ad6isory groups #,1D requirement for protein9 ash9 and total carbohydrate content exceptmoisture and fat content.
The 6itamin 1 i.e. retinol content9
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The sample containing higher protein percent was analyEedfor amino acid profile and the sample #S/ was found in allessential amino acids for infant and babies growth except
threonine content with chemical score of 24.24. So9 threoninewas the first limiting amino acid for the prepared weaningfood sample.
Sensory e6aluation was conducted on the basis of sensoryattributes such as colour9 fla6our9 taste and o6erallacceptability to select the best sample. For all casescommercial weaning food exhibited the best result but the
better performance was obtained from sample #S / .
There was no remarkable physico chemical changes foundunder storage condition during storage studies.
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