| In many developing countries where milk is in short supply, but the output of peanut and millet is high, however, there is few of process products. It is lack highly for infant at the ingestion of protein, especially for weaned infants. This thesis manufactures the production, using peanut and millet, which the overall nutritive value comparable to a milk food of similar composition and used for supplementary feeding of weaned infants.Peanut milk and millet milk are made from peanut and millet respectively, and the preparation of a spray dried weaning food, using peanut and millet milks with skim milk powder, dextrin, corn oil and lecithin. Peanut and millet milks with skim milk powder were mixed in the ratio of 1:1, 2:1 and 3:1 animal/plant proteins. The ingredients were mixed into slurry, and the production is acquired by heatIing, homogenizing and spray drying. The factors for new type weaning food making from peanut and millet were studied. The results indicated: the optimal roasting temperature was 120℃ and time was 10min; the optimal soaking time was 8 hours (peanut: soaking water=1:2 ) at ambient temperature; the appropriate time of hydrolyzing millet starches with α-amylase was 30 min; the optimal formula is animal/plant protein ratio 2:1; the solubility of final products was 98.48%. The product had high protein content and good solubility, it would be formed mashes and adapted to babies during weaning. The formulated weaning food mixed with 39.97% peanut milk, 52.62% millet milk, 4.77% skim milk powder, 1.97% dextrin, 0.5% corn oil and 0.17% lecithin was found to have the highest overall acceptance score, 30.19%. The results of weaning food (WF) physicochemical detection are: 20.14% protein, 18.99% fat, 53.15% carbohydrates, 4.16% moisture, 3.56% ash and 464 Kcal. This weaning food (WF) met the Chinese standards for weaning foods, except in total ash, which was lower to "Lactogen". Hydrolysis of millet milk by α-amylase and addition of lecithin result in desirable weaning food in terms of viscosity (2.6cp), solubility (98.48%) and dispersibility (74.30%).The viscosity and sensory quality of the WF compared with commercial "Lactogen" infant formula were not significantly different. Both were liked very much on the Hedonic Scale and accepted in terms of flavor, color and taste. The thermal analysis of WF and "Lactogen" proteins studied by differential scanning colorimetric DSC showed that the denaturation temperatures (Td) and the enthalpies of denaturation (ΔH) of WF and "Lactogen" proteins were 99.94 and 99.75oC, 21 and 25.54 J/g respectively, that means it is essential same between them. Amino acid analysis showed that weaning food had higher content of cysteine and slightly lower methionine and lysine. The levels of all amino acids contents in weaning food were similar to those in "Lactogen" based weaning food. That means heating had little effect on the amino acid profile of Weaning food. The major carbohydrates found in WF were maltose (46.76%), glucose (37.85%) and lactose (10.71%). Lactose was the major sugar in "Lactogen" (29.48%); glucose and maltose were not detected. Sucrose was the minor constituent 0.67% in the weaning food and "Lactogen" contained 1.17%. WF had the higher amounts of oleic acid and linoleic acid compared to the "Lactogen", was 1.67 times and 1.94 times respectively, that indicates WF is an excellent source of oleic acid and linoleic acid, as well as being a good source of high quality protein.
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