Study On Stabilization And Nutrients Evaluation Of Modified Follow-Up Formula

In many developing countries where milk is in short supply,but the output of peanut and millet IShigh,however there are few processed products.It lack highiy for infant at the ingestion ofprotein,especially for young children.This thesis manufactures the production,using peanut andmillet, which the overall nutritive value comparable to a milk food of similar composition andused for supplementary feeding of children under the age of five years. Peanut and millet are milled into slurries and the preparation of the modified follow-up formulawas done,using peanut and millet extracts with skim milk powder,dextrin,com oil,andlecithin.Three mixtures in different ratios ofanimaI to plant protein l:l,2:l and 3:1 wereprepared from the above ingredients for use in formulas of high nutritive value and Iow cost for thediet of undernourished children.The effects of stabilizing additives,heat treatment(77,82,and87 ℃ )and homogenization pressure(1 3 , 26 , and 39 MPa)on selected physicalcharacteristics(viscosity , particle sizes , visual stability and suspension stability)weredetermined. The parameters for the modified follow-up formula making from peanut and millet were studies.The results indicated:Optimal conditions for millet solids extraction were:soaking temperature25℃,soaking time 59 min,ratio of soaking material and water l:l,ratio of milling materialand water 1:6.For slurry milling of peanut,conditions were:roasting temperature and time120℃ and 1 0 min respectively,soaking temperature and time,25℃ and 6 h respectively,soaking ratio l:2, milling at 60℃ and material to water ratio l:8.With regard to thephysico·chemical properties and the sensory evaluation results.the optimal formula was:ratioof animal to plant protein 2:l and based on 4 1.24%peanut milk,50.92%millet milk,4.1 0%skimmed milk powder,2.66% maltodextrin.0.1 2%lecithin and 0.96%corn oil. Composition of the MFF was:moisture 86.74%,protein 2.70%,fat 2.75%,ash O.47%, carbohydrates 7.34%and 265.09 kilojoules.The formula compared favorably with thecommercial formula"Yashili"and the CODEX standard for follow-up formula.The formula wasscreened with different stabilizers and emulsifiers.Treatments yielding the best combination,compared to commercial formula values of high suspension stability and low viscosity were thosecontaining 0.02%K-carageenan. The thermal analysis of the MFF and commercial formula"Yashili"proteins studied by differentialscanning colorimetric DSC showed that the denaturation temperatures(Td)and the enthalpies ofdenaturation(△H) of MFF and''Yashili"proteins were l l 0.75℃,ll 8.4 l℃ and2339.002 J/g, 3498.73J/g respectively.Regarding the amino acids composition,allessential amino acids were in high proportions in the MFF compared to the commercial one.Theoligosaccharides result determined by HPLC of the MFF was 5.44mg/ml lactose,1.65 mg/ml maltose,1.27mg/ml glucose and 0.62mg/ml sucrose.The percentages of totalunsaturated fatty acids were 79.93%and 50.37% in the prepared formula and commercialformula respectively.MFF had the higher amounts of oleic and linoleic acid compared to"Yashili"with values of 35.90%,42.4 1%and 28.98%,1 8.74% respectively.Theseresults indicate that MFF is an excellent source of oleic and linoleic acids,aswell as being a good source of high quality source of protein.