Elanany, A., Bhnsawy, R., El Nahal, D. (2023). Utilization of Germinated Pumpkin Seed Flour and Steamed Broken Rice For Preparation Infant Formula. test, 2(3), 123-134. doi: 10.21608/ftrj.2023.334174
Akram Elanany; Rasha Bhnsawy; Dalia El Nahal. "Utilization of Germinated Pumpkin Seed Flour and Steamed Broken Rice For Preparation Infant Formula". test, 2, 3, 2023, 123-134. doi: 10.21608/ftrj.2023.334174
Elanany, A., Bhnsawy, R., El Nahal, D. (2023). 'Utilization of Germinated Pumpkin Seed Flour and Steamed Broken Rice For Preparation Infant Formula', test, 2(3), pp. 123-134. doi: 10.21608/ftrj.2023.334174
Elanany, A., Bhnsawy, R., El Nahal, D. Utilization of Germinated Pumpkin Seed Flour and Steamed Broken Rice For Preparation Infant Formula. test, 2023; 2(3): 123-134. doi: 10.21608/ftrj.2023.334174

Utilization of Germinated Pumpkin Seed Flour and Steamed Broken Rice For Preparation Infant Formula

Food Technology Research Journal
Volume 2, Issue 3, December 2023, Pages 123-134    PDF (665.36 K)
Document Type: Original Article
DOI: 10.21608/ftrj.2023.334174
Authors
Akram Elanany* 1; Rasha Bhnsawy2; Dalia El Nahal2
1Special food &nutrition department. Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
2Special Food and Nutrition Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt
Abstract
Complementary infant foods are used to transition infants from breast milk to an adult diet. Protein quality is necessary for the growth and development of infants to produce infant food, we used germinated pumpkin seed flour and steamed broken rice. Raw pumpkin seed was germinated and oven-dried at 50 oC. Raw pumpkin seed flour (RPSF) and germinated pumpkin seed flour (GPSF) were studied (gross chemical composition, amino acid content and fatty acid profile). The results indicated that the germination process improves features of RPSF. There was an increase in protein, fiber, ash, amino acid and fatty acid contents. Then germinated pumpkin seed flour (GPSF), steamed broken rice, skimmed milk powder, sugar, lecithin, salt and vanilla were used to prepare six formulas for infants (6 months - 2 years). In sensory evaluation, the formulas were compared with the control product (Cerelac with rice) to select the best formulas for consumption. We selected formula 1 (F1), formula 2 (F2) and control according to the results of sensory evaluation. The gross chemical composition, amino acid content, Chemical Score (CS), protein efficiency ratio (PER), biological value (BV), minerals content, physical characteristics and peroxide value during storage for 6 months were estimated to evaluate the formulas. These results indicate the good nutritional quality of protein and all estimated parameters for the prepared formulas compared to the control. 

Keywords
Infant food; germination; pumpkin seed flour; rice
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