The nutritive value of new and traditional sorghum and millet foods from Sudan

Abstract

In the present study was examined the nutritive value of different sorghum and millet based baby foods. Different types of kisra, some fortified with chickpeas or peanuts, were also included in the study. Finally was compared the influence of replacing wheat bran with sorghum bran in bread. The nutritive value was assessed by chemical analyses and by rat balance studies. The addition of chickpea and peanuts improved the quality of kisra a staple food of Sudan. This type of kisra can be used as a well-balanced food for infants above the age of one year. The baby food developed from sorghum/millet malt, milk powder and processed by drum drier provides a safe level of protein for children above the age of one month. This formulation and way of processing is well suited for commercial production of sorghum/millet based baby food. Based on the results of the present investigation it is recommended that the use of brown bread for infants should not exceed ten percent wheat or sorghum bran as it affects the digestibility in a negative way.