Nutrition Issues in Developing Countries Part I: Diarrheal Diseases, Part II: Diet and Activity During Pregnancy and Lactation (1992) / Chapter Skim
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5 Processing Techniques Suitable for Weaning Foods
5 Processing Techniques Suitable for Weaning Foods
Pages 51-64
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From page 51... ...
Coarse of the limited ability of roasted products to absorb water, the nutrient density is high. High processing temperatures produce a pleasant toasted flavor that improves palatability and inactivates enzymes and antinutritional factors but also denatures heat-labile vitamins.
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From page 52... ...
Gennuzation Soaked whole grains can be sprouted prior to cooking to increase vital levels, reduce the molecular weight of the carbohydrates that are present, and increase the availability of essential amino adds and relative nutritional value of the food (Wang and Fields, 1978~. The amylases released dunag gestation hydrolyze starch to shorter |
From page 53... ...
Baked products normally require expensive reEned ingredients such as shortening (oil) , flour, leavening, and sugar; this increases the cost and may lint their production Cooping Cereal, legume, and on seed based products are typically prepared by boiling ~ 7~90 percent water to completely cook and gelat~e the starch to fonn a thick paste.
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From page 54... ...
Drying is an effete presentation technique, although it is relatively inefficient and expensive because of the large quantities of heat required Thermal efficiency increases with increasing drying temperature and dryer design improvements, but these enhancements require greater operator sldll to minims product damage. Solar drying has been suggested as a low cost alternative, but it is not suited to during pastes.
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From page 55... ...
Extrusion heat processes dry food ingredients by friction between the food and a high-speed spew. Lowest extruders, which process foods at moistures of less than 20 percent, have the lowest capital and operating costs and can produce fortified, packaged, stable food products for an additional cost of 30 50 percent of the cost of the raw ingredients.
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From page 56... ...
These deficiencies can be overcome by hydrolysis of the starch by enzymes from sprouted grains and the addition of vegetable protein sources such as lentils, legumes, or oil seeds before fermentation. Shelf-stable fermented products require drying, which significantly increases complexity and cost, but it adds to the convenience and fiche ability to expand distribution Over Fermentations Yogurt and souring of milk are other examples of beneficial acidic fermentations which extend the shelf life and the utility of milk products as supplemental foods.
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From page 57... ...
It has been suggested that supplementation of formula or milk with antibodies against a range of enteropathogens could provide protection aghast d~arrheal illnesses to intents. It has been shown Hat intents fed a formula confining cow milk immunoglobulin A excreted intact bovine immunoglobulins in their stool, but there Is only limited Cadence that such an approach would be efficacious in protecting infants Tom entenc diseases (B~sow et al., 1987; Ebma et al., 1985; Tacket et al., 198%~.
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From page 58... ...
Major deterrents to this approach are the time required and the need for a separate cooking utensil to prepare a special food for a some child This can be overcome by using village-level preparation of larger batches of food by mothers who share the food preparation responsibilities. The home and village preparation of foods conmining legumes and lentils increases protein content, increases the cooking time, and requires the use of expensive and/or scarce cooking fuel (Harper and Tnbelhorn, 1985~.
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From page 59... ...
59 The costs of centrally processed foods vary with the types of processes and products, scale of processing operation, and the hacdon of Me production capacity used. The lowest cost processes are roasting and low cost extrusion, which add prosing and packaging costs equivalent to about 30-50 percent of the cost of the raw ingredients.
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From page 60... ...
COMPARISON OF STRATEGIES FOR SUPPLYING SUPPLEMENTAL FOODS Table 5-2 summarizes the reasons why both home and village and central processing are used to prepare weaning and supplementary foods (Valyase~ et al., 1984~. The biggest advantage for village-prepared foods is cost and fa~lian~, whereas centrally processed foods are more easily prepared and have greater nutrient density.
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From page 61... ...
. · ~r cost by ~rlinimi7illg pacing and distribution · Cooking reduce risks Ted tenth contamination · Traditional and ~mni~r Advantage: · Easy preparation · Higher nutrient densitr and improved digestibility Increased shelf life Formulated and fortified to meet mltntional relents Accommodates nontraditional ingredient, thereby ~ndin:g food supply Did · More preparation time and ~ Increased cost associated effort with packaging and distribution Lea ~~ Shying if taken home Reqliires special knowledge to formulate adequate food o N~c more fuel for cooking and a separate cooking utensil Gently not fortified with vitamins and minerals SUMMARY 61 Appropnately constituted wig foods are necessary for infants to maintain normal growth when the quantity of breast milk becomes Deficient.
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From page 62... ...
1983. Indigenous fermented foods involving an acid fermentation: Presennug and enhanang organoleptic and nutritional qualities of fresh foods.
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From page 63... ...
Imps the Nutritional Status of Children Dunag the Weaning Penod.
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