1.1 Introduction
Weaning food is any suitable food given to older infants and young children once breast-milk or infant formula alone can no longer meet a growing child’s nutritional needs corresponding to a healthy development (Ojinnaka et al., 2013). It is generally introduced between the ages of six months to three years old as breast feeding is discontinued (Ojinnaka et al., 2013). Weaning or complementary foods which are foods introduced to the infant after 6 months of age need to be rich in energy and nutrients in order to complement breast milk (WHO, 2000). Most infants suffer from malnutrition, not mainly because of the economic status but also due to inability to utilize the available raw materials to meet their daily requirements (Ojinnakaet al., 2013).
As a prelude to other parts of this study, this chapter will discuss the background upon which this study was initiated, the statement of problems that led to this study, the Aim and Objectives of the study. Others are Significance of the study, Scope of work, Limitations of the Study and Definition of technical terms.
1.2 Background of Study
Cereals are members of the grass Family, which has edible starchy seeds. They are the most important sources of plant food for man and usually provide the bulk of a suitable diet. Cereals are the major sources of energy and protein in the diets consumed by man. The cereals cultivated are barley, oats, rye, sorghum, millet, maize, rice and wheat (FAO, 1989).
In Nigeria, as in most developing parts of the world, most people depend on plant for food supplies. Cereals and legumes play important role in the diets of many people including children, and are the major sources of proteins, calories, vitamins and minerals. Many countries have employed cheap locally available plant materials from cereals and legumes for the development of wearling foods (Nkama el al,, 2001). The use of these plant materials by humans is very limited mainly because of their lower protein quality when compared with animal products and the anti-nutritional factors which interfere with the utilization of the nutrients (Onuoha and Obizoba, 2001).
Weaning is a gradual process during which breast milk is increasingly coinpleinented with other foods that fully meet the growing child's needs. Mitzner et ul., 1984, refers to weaning process as the transition from a diet of breast milk to a diet that includes breast milk and other foods and finally to a family diet. It is a process of gradual introduction of foods into a baby's diet to complement breast milk and progressively replacing it and eventually adapting the child to adult diets (Nltarna et al., 2001). According to Fashakin (1980), weaning is the transitional period following lactation and full dependence of the child on non-milk products.
Millets, like sorghum, are predominantly starchy. The protein content in millet is very close to that of wheat, both provide about 11% protein by weight, on a dry matter basis (USDA, 2012). Millets are also rich in B vitamins (especially niacin, B6 and folic acid), calcium, iron, potassium, magnesium, and zinc (USDA, 2012). Millets contain no gluten, as none of the millets are closely related to wheat; they are therefore appropriate foods for those with celiac disease or other forms of allergies /intolerance of wheat. Therefore using it to produce different food (weaning food) will help accruing these benefits for human use. Millets have been successfully utilized in food products, beverages, convalescent and weaning foods (Waniska et al., 2002). Millets are potentially important sources of nutraceuticals such as antioxidant phenolics and cholesterol-lowering waxes (Chrispus, 2005).
Therefore, in Enugu State where the research was carried out, the activities that was conducted is to know the Production and Nutrient Evaluation of Weaning Food from Mixed Cereals (Millet, Sorghum and Soyabean Flour) using Dates as Sweetener.
1.3 Statement of Problems
Investigation revealed that nutritional disorders among young children in most economically developing countries have been identified as one of the greatest challenges (Nwanekezi et nl., 2001). Protein energy malnutrition have been identified as one of the most important problems in Africa and the high rate of population growth aggravated this problem. Alteration of the high volume/ high viscosity characteristic of starch based gruels by lowering its water -binding capacity and eliminating the anti-nutrient contents could offer a solution to some of the nutritional problems in developing countries particularly among the low income group.
1.4 Aim and Objectives of Study
The aim of the study is to evaluate the Nutrient production of Weaning Food from Mixed Cereals (Millet, Sorghum and Soyabean Flour) using Dates as Sweetener. In achieving this aim, the following specific objectives were laid out as follows:
- To processing and evaluating the formulated weaning food from soybean flour, sorghum flour and millet flour.
- To develop weaning food with blends of the modified mixed cereals
- To evaluate the chemical characteristics and nutritional quality of the formulation.
- To determine the preliminary processing treatment that will positively modify the functional properties of soybean flour, sorghum flour and millet flour as well as reduce their anti-nutrients or detoxify.
1.5 Significance of Study
Cereals are readily available local materials with very high production levels (FAO, 1995). Therefore, the utilization (or these raw materials in different ways would make them beneficial to human beings, thereby, reducing wastage.
This study will be of immense benefit to other researchers who intend to know more on this study and can also be used by non-researchers to build more on their research work. This study contributes to knowledge and could serve as a guide for other study.
1.6 Scope of Study
The study focuses on the Production and Nutrient Evaluation of Weaning Food from Mixed Cereals (Millet, Sorghum and Soyabean Flour) using Dates as Sweetener.
1.7 Limitations of the Study
During the course of this study, many things militated against its completion, some of which are:
- Time Constraint: The time frame given to accomplish this project was very short due to school academic calendar and it was carried out under pressure which made the researcher not to implement some necessary features.
- Research material: availability of research material is a major setback to the scope of the study.
- Frequent power failure: This made the researcher append more money on fuel to ensure sustainable power.
- Financial Constraint: Insufficient fund tends to impede the efficiency of the researcher in sourcing for the relevant materials, literature or information and in the process of data collection (internet).
1.8 Definition of Terms
Millet: Millet is a cereal grain that belongs to the Poaceae family, commonly known as the grass family. It’s widely consumed in developing countries throughout Africa and Asia.
