Proximate analysis of Weaning Food formula based on Sorghum bicolor and legumes


 Different formulation of sorghum-based weaning foods were suggested by blending sorghum (Sorghum bicolor L.) with various combinations and quantities locally available legumes as sources protein such pigeon pea, fenugreek seeds in addition to the date palm godeim source fruits moringa leaves a vegetables. Twenty four meals these ingredients divided into three groups, first group (A1-8) contained 80% Sorghum 20%uncooked pea flour(A1) , 70% 30% uncooked flour meal recipe (A2) 20% cooked (A3) ,70% (A4) ,80% decorticated (A5) (A6) 95% 5% (A7) 90% 10% (A8). Godeim added form second group(B1 - 8) last (C1 plus one (A1-8). These (uncooked coocked porridge flour) analyzed for proximate composition, content range between (11.76- 21.16%) (12.25-%14.88%) moisture from (7.30- 11.49%) (5.79- 9.11, %), ash (1.90- 3.38%)to (1.60- 3.13%),fat from(7.30- 10.67% )to (3.02- 8.54%), fiber (1.58 -5.37%) ( 0.53- 9.89 carbohydrate from( 56.09- 68.45%) (61.04- 72.13%), energy (371.74- 405.61%)to(334.58- 388.42). The result indicated that (A2-8 B 7,8 C7,8) decreased significantly (P≤0.05) cooking. all recipes within recommended dietary allowances (RDA) higher than value commercial products. crude food was below maximum (5%) products (B1-6, A5,6 C7,8). carbohydrates lower minimum standard level specified FAO (58%). line Recommended Dietary Allowances product except (A2,4,5,6 ,B1- 5 C5,7).