"Among low-income families in developing countries, foods fed to infants and young children are rich in carbohydrates but limiting in protein, and important micronutrients. Inadequate protein levels in the diet of children can lead to protein energy malnutrition (PEM). The objective of this study was to develop a high-protein weaning food, with enhanced nutritional composition and sensory properties. Light red kidney beans, brown rice and semi-ripe Cavendish bananas were used for the development of banana-rice-bean (BRB) porridge. These raw materials were air-dried at 60 °C for 8-16 h, and milled into flours, which were used to formulate seven BRB composite flour treatments. The treatments and individual flours were analyzed for nutritional composition and physicochemical properties. Four out of seven treatments were selected for sensory evaluation of porridge. All BRB composite flour contained significant levels of protein, ranging from 5.70 to 8.52 g/100g. Ash and crude fat content ranged from 2.25 to 3.05 g/100g and 1.23 to 1.73, g/100g respectively. The resistant starch and dietary fiber contents were 6.35 to 9.21 and 10.1 to 11.82 g/100g, respectively. The raffinose and stachyose levels ranged from 0.19 to 0.46 mg/g and 3.49 to 6.27 mg/g, respectively. The prepared porridges were shown to be of acceptable quality by 31 African and Asian mothers. Twenty-nine of the panelists indicated that they would feed at least one of the porridges to a child below five years of age. Based on the results of this study, BRB porridge could be used as a nutritious weaning food."--Page ii.
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