DEVELOPMENT OF YOGHURT-BASED WEANING FOODS FOR 1-3 YEARS OLD TODDLERS BY INCORPORATION OF MUNG BEAN (Vigna radiata), SOYBEAN (Glycine max) AND BROWN RICE (Oryza sativa) FOR THE SRI LANKAN MARKET

Abstract

Three extruded yoghurt-based weaning foods were formulated at different ratios by blending of brown rice: Rathu kekulu (Oryza sativa), soybean (Glycine max), mung bean (Vigna radiata) and milk powder which blend with yoghurt to achieve the recommended level of nutrients for a toddler aged between 1-3 years. These three formulated products were compared with a commercially available weaning food, Cerelac. Protein, fat, energy, dry matter, ash and water solubility index of formulated weaning foods were significantly (P˂0.05) higher than that of the commercial weaning food. Moisture, carbohydrate and water binding capacity were significantly (P˂0.05) lower than that of the commercial weaning food. The microbial counts of both flour and yoghurt separately, and for the gruel form were within the limits of recommendations. Moisture content data showed that flour mixtures were stable more than 21 days. Titratable acidity and pH indicated that the yoghurt was stable until16 days. Overall chemical evaluation results suggested the weaning food-2 (Rice-2%, mung bean-17%, soybean-3%, milk-3%, yoghurt-75%) as the best weaning food among the yoghurt-based weaning foods evaluated. Results concluded that formulation of the yoghurt-based weaning foods is a good approach to alleviate the malnurishment associated with conventional stipulated cereal-beased weaning floor mixtures given in liquid-gruel form.