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there composite formulas for children (age 1-3 years) were prepared from boiled rice, wheat, corn, lupine chickpea and cowpea to improve protein quality. The quality was evaluated by determining the proximate chemical composition, physical properties, microbiological and sensory characteristics. Vegetables (sweet potato and carrots), fruits (mango and dates) were also used in three composite formulas. The formula (2) had the highest protein content (22.89%), while formula (3) had the highest fat and fiber content (2.0, 7.7%, respectively). On the other hand formula (2) had the highest protein digestibility (93.62 %). Formula (1), also had the highest Fe content (10.9 mg/100g). While formula 3 had the highest, P content (455 mg/100g) compared with the formula 2 which had the highest Ca and Zn (325.5 and 8.0 mg/100g, respectively). After storage for 15 days at 4 oC the formula (2) showed a minimal total count growth of TBC and Yeast & molud (2 ×103). While mold and yeast growth were not detected in any formula. Sensory evaluation indicated that there were significant differences (p |
