Zeinab Osman Mohamed Onsa (1999) Assessment of newly developed weaning food based on sorghum.(Research notes)

M.Sc. in Human Nutrition. Ahfad University for Women, Omdurman, Sudan.

Trials were made to use local food sources rich in protein (legumes) and vitamin A (carrots, pumpkin) to prepare weaning foods based on the staple sorghum, similar in composition to imported ones. The developed new formulae were found to contain reasonable levels of protein (16-16.2%) as a result of addition of 25% roasted chickpea, compared to 16.3-15% obtained by commercial ones (Cerelac and Riri).

Availability of proteins in the newly developed formulae was characterised by high in vitro protein ...

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