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Food Technology Services

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:

  • To address and minimize protein-energy malnutrition among vulnerable infants and young children
  • To reduce the level of micro-nutrient deficiency particularly Vitamin A and iron deficiency.

 

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Pre-preparation of raw materials:

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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)

  1. Primary processing
  •  Sorting/ cleaning to get rid of unwanted materials or foreign maters such as grass, dead insects, metal pieces etc.
  • Winnowing
  • Dehuling
  • Winnowing
  1. Secondary processing

This process is geared to prolong the shelf life of the precooked end product as well as to shorten cooking time.

  • Milling
  • Sieving
  • Roasting    
  • Cooling
  • Sieving

Measuring of the ratio (Millet & legume).          

                    

B). Maize

1. Primary processing

  • Sorting
  • Winnowing
  • Roasting of grains

 

 

 

  1. Secondary processing
  • Milling
  • Roasting
  • Sieving
  • Measuring of ratio (Maize & Legumes)    

 

 

C) RICE

 

.1. Primary processing

  • Sorting
  • Winnowing

 

  1. Secondary processing
  • Milling
  • Roasting
  • Sieving
  • Measuring of ratio (Rice & Legumes)

 

 

Legume Primary and secondary processing

 

  1. Peanut
  1. Primary processing
  • Sorting / cleaning to remove unwanted materials such as grass, metal, stones, hair etc.

 

  1. Secondary Processing
  • Roasting
  • Cooling
  • Skinning
  • Winnowing
  • Removal of defected  &  over roasted seeds
  • Grinding into powder
  • Measurement of ration (Peanut &  Roasted Cereal flour)

 

 

  1. Beans
  1. Primary processing
  • Sorting to remove unwanted materials such as grass, metal, stones, hair etc.
  1. Secondary Processing
  • Milling
  • Roasting
  • Cooling
  • Sieving
  • Measurement of ration (Beans & Roasted Cereals flour)
  • Sealing using electrical sealing machine

 

 

  • :  Above mentioned products were packed in paper bag container,   labelled and stored.

 

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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