Improvement Of Energy And Nutrients Density Of Sorghum Based Weaning Food Using Germination

Weaning foods prepared commercially are not available and if available, unaffordable for thernpoor in developing countries. Weaning foods prepared traditionally from locally available rawrnmaterials such as cereal and/or legume flours have a high viscosity when reconstituted, whichrnlimits the total food intake by the infants. Weaning foods from plant sources are also high inrnantinutrients content which decreases nutrients bioavailability. The main objective of this studyrnwas to investigate the possibilities of improving the energy and nutrients density of sorghumbasedrnweaning foods using germination.rnTwo varieties of sorghum (Sorghum bicolor) (L.) Moench) seeds (varieties 76T1#23 and Meko)rnwere collected for this study. Sorghum seeds were cleaned, soaked for 22 hours at roomrntemperature (22±20C) and germinated for 36 and 48 hours at the soaking temperature. Therngerminated seeds were dried at 550C for 24 hours and milled into flour. The ungerminatedrnsorghum seeds were also dried at 550C for 2 hours and milled. Using ungerminated andrngeminated sorghum flour and blend of the two in ratios of 85:15, 75:25, 50:50 and 75:25, elevenrnweaning foods were formulated for each of the two sorghum varieties.rnGermination of sorghum seeds increased significantly (P

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