REPORT ON PRODUCT DEVELOPMENT FOR COMPLEMENTARY FOODS. 9/02/2017
P2RS PROJECT
Introduction:
As per MOU signed between Department of Agriculture (DOA) and Building resilience against Food and Nutrition insecurity in the Sahel (P2RS) Project Activities in support of food formulation development and technology transfer.
Food Technology Services (FTS) has conducted product development using locally produced cereal and legume crops; these included millet, maize, rice, peanut and beans. These raw materials were purchased from local market and went through proper food processing techniques which will be elaborated in the methodology.
Formulated complementary is the food other than beast milk for infants and young children means foods that are suitable for use during the complementary feeding period. These foods are specially formulated with appropriate nutritional quality to provide additional energy and proteins nutrients to complement the family foods derived from the local diet by providing those nutrients which are either lacking or are present in insufficient quantities.
Objectives:
Pre-preparation of raw materials:
Cereal processing is complex. The principal procedure is milling—that is, the grinding of the grain so that it can be easily cooked and rendered into an attractive foodstuff. Cereals usually are not eaten raw, but different kinds of milling (dry and wet milling) are used, depending on the cereal itself and on the eating customs of the consumer.
Cereals are major source of carbohydrates which provide the body with energy. Further more, cereals provide significant amount of key minerals such as magnesium, potassium and calcium which are important in bone and brain development.
Legumes are rich in proteins and their chemical composition varies depending on variety, species and region. They form good supplements for cereals which are lacking in essential amino acid like lysine, to improve nutritional quality of complementary food; it is therefore recommended to combined legumes with cereal to reduce the level of protein-energy malnutrition among infants.
Legumes are also good sources of carbohydrates, minerals, dietary fibres and water soluble vitamins (Vitamin B Complex) which are important in human health. Dietary fibre is important in aiding absorption of water from the digestive tract. It also has health benefits such as lowering of blood pressure and serum cholesterol, protection against cardiovascular diseases, diabetes, obesity and colon cancer.
A). (Millet)
This process is geared to prolong the shelf life of the precooked end product as well as to shorten cooking time.
Measuring of the ratio (Millet & legume).
B). Maize
1. Primary processing
C) RICE
.1. Primary processing
Legume Primary and secondary processing
The process of complementary food preparation goes with Good hygienic and manufacturing practices (GHP& GMP) to ensure a safe product quality which will not cause any harm to a consumer (child).
During the secondary processing, the milling machine operators were advised to clean their machines thoroughly and dismantle food contact surface for ease cleaning (see picture below).
Cleaning of milling machine and milling
Winnowing process and sieving
Sieving process of flours & Mixing processing
Skinning &cleaning of roasted peanut &maize grain mixing of maize & peanut flour
Sorting of peanuts Roasting of peanuts
End product of complementary food sealing of end products
Preparing roasted millet- beans flour porridge
Conclusion
The product development activity was conducted successfully based on product development principles and guidelines. The end products of Energy rich foods such as millet, maize and rice were mixed thoroughly with protein rich foods such as beans and peanut resulted in production of quality protein-energy food for infants packed in paper bags and labeled. These products were acceptable by many infants after preparing it into porridge and served with milk.
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