Salama,, A., Zein, R., Owon, M. (2000). PREPARATION AND EVALUATION OF SOME INFANT CANNED FOOD FORMULAS. Journal of Food and Dairy Sciences, 25(10), 6341-6351. doi: 10.21608/jfds.2000.259671
A. A. Salama,; Ragaa, I. Zein; M. A. Owon. "PREPARATION AND EVALUATION OF SOME INFANT CANNED FOOD FORMULAS". Journal of Food and Dairy Sciences, 25, 10, 2000, 6341-6351. doi: 10.21608/jfds.2000.259671
Salama,, A., Zein, R., Owon, M. (2000). 'PREPARATION AND EVALUATION OF SOME INFANT CANNED FOOD FORMULAS', Journal of Food and Dairy Sciences, 25(10), pp. 6341-6351. doi: 10.21608/jfds.2000.259671
Salama,, A., Zein, R., Owon, M. PREPARATION AND EVALUATION OF SOME INFANT CANNED FOOD FORMULAS. Journal of Food and Dairy Sciences, 2000; 25(10): 6341-6351. doi: 10.21608/jfds.2000.259671
PREPARATION AND EVALUATION OF SOME INFANT CANNED FOOD FORMULAS
Food Tech. Dept., Fac. of Agric., Kafr El-Sheikh, Tanta Univ.
Abstract
The object of the present study was to prepare three canned infant food formulas with high nutritional value ready to eat and easy to use from locally available sources as beef and chicken meats and some vegetables for infants aged 6:12 months. The prepared formulas were chemically and biologically evaluated directly after prepared and storage at room temperature for six months. The results indicated that, prepared infant food formulas contained higher amounts of protein, especially formulas 1 and 2 reaching 26.25 and 23.92%, respectively. The prepared formulas contained also higher amounts of fat, ash and crude fiber which, ranged from 2.72 to 7.35%, from 4.99 to 6.95 % and from 2.85 to 5.95% respectively. Formula 1 had the highest values of thiamin, riboflavin, iron, calcium and phosphorus, while formula 3 had the highest values of ascorbic acid and b-carotene. For all formula, b-carotene and iron values surpassed the daily requirements for infants aged 6:12 months. The total indispensable amino acid contents of formula 1 and 2 were higher than that of hen’s egg. The chemical score of the formulated infant foods revealed that methionine + cystine was the first limiting amino acids for all the formulas and lysine was the second limiting amino acid. The biological assay showed that formula I had the highest food conversion efficiency (F.C.E.) and protein efficiency ratio (P.E.R.) followed by formula 2 and 3 respectively. All formulas were free from coliform bacteria.
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