Nutritional and physicochemical attributes of cowpea and mungbean based weaning foods

In current study,cowpea and mungbean were utilized in preparation of weaning foods. roasting was carried out to enhance the nutritional profile of legumes and to reduce anti-nutritional factors. afterwards,three cowpea or/and mungbean based weaning food treatments were prepared; w1 (20% cowpea),w2 (20% mungbean) and w3 (10% cowpea+10% mungbean) along with control; wc (20% soybean). results depicted significant decline of anti-nutritional factors in roasted legumes. proximate analyses illustrated highest crude protein in w3 (17.01±0.19%) and lowest in wc (14.09±0.27%). moreover,highest calorific value and reconstitution index were observed in w3 as 398.69±24.02 kcal/100g and 56.56±0.83 ml,respectively. likewise,maximum viscosity was also viewed in w3 (1985.27±21.84 cp). additionally,loose & packed bulk densities were ranged from 0.46±0.04 & 0.52±0.04 (wc) to 0.59±0.01 & 0.66±0.02 g/ml (w3). in the nutshell,indigenous legumes have potential to formulate weaning foods with appreciable physicochemical and nutritional characteristics. hence,these should be utilized to formulate nutritious and cost-effective weaning foods to combat the prevailing infant malnutrition. © 2017,university of agriculture. all rights reserved.