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In current study, cowpea and mungbean were utilized in preparation of weaning foods. Roasting was carried out to enhance
the nutritional profile of legumes and to reduce anti-nutritional factors. Afterwards, three cowpea or/and mungbean based
weaning food treatments were prepared; W1 (20% cowpea), W2 (20% mungbean) and W3 (10% cowpea+10% mungbean) along
with control; Wc (20% soybean). Results depicted significant decline of anti-nutritional factors in roasted legumes. Proximate
analyses illustrated highest crude protein in W3 (17.01±0.19%) and lowest in Wc (14.09±0.27%). Moreover, highest calorific
value and reconstitution index were observed in W3 as 398.69±24.02 kcal/100g and 56.56±0.83 mL, respectively. Likewise,
maximum viscosity was also viewed in W3 (1985.27±21.84 cP). Additionally, loose & packed bulk densities were ranged from
0.46±0.04 & 0.52±0.04 (Wc) to 0.59±0.01 & 0.66±0.02 g/mL (W3). In the nutshell, indigenous legumes have potential to
formulate weaning foods with appreciable physicochemical and nutritional characteristics. Hence, these should be utilized to
formulate nutritious and cost-effective weaning foods to combat the prevailing infant malnutrition.
Ahmad Bilal, Allah Rakha, Masood Sadiq Butt, Muhammad Shahid. (2017) NUTRITIONAL AND PHYSICOCHEMICAL ATTRIBUTES OF COWPEA AND MUNGBEAN BASED WEANING FOODS, , Volume 54, Issue 3.
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