Evaluating the nutritional quality of soyabased supplementary foods

Abstract

A study on evaluating the nutritional quality of soyabean supplementary foods was conducted by selecting different food ingredients like parboiled rice, soyaflour and groundnut to develop a nutritionally balanced supplementary food for a preschool children.

The aminoacid score and chemical score of ten formulations of supplementary food were worked out and five combinations which had chemical scores above 75 percent were selected for further study.

Nutritional composition and organoleptic qualities of the five combinations of supplementary food were ascertained and based on these aspects parboiled rice: defeated soyaflour: groundnut flour in the proportion 85:10:5 was selected.

The selected combination of supplementary food was analysed for its nutrient content and found that it contained 11.20g of protein and 368.50kcals/100g. Reasonable amount of minerals such as iron and phosphorous was also present in the selected combination . The protein efficiency ratio, net protein utilization and food efficiency ratio was found to be 2.50, 66.83 and 33.40 respectively.

The feasibility of this combination as a food supplement was ascertained by conducting a feeding trial for a period of 6 months among 15 preschool children and the results revealed a significant improvement in anthropometric measurements. The developed supplementary food maintained its shelflife qualities upto 4 months. The microbial study revealed the presence of fungus Aspergillus niger which occurred after four months. The supplementary food was found to be unaffected by bacteria and yeast.

From the above observations and findings the developed food supplement is found to be low cost and nutritious. Moreover it is easy to prepare at home and has got a good shelflife. Since the rice-soya supplementary food is accepted by the preschool children, it can be popularized as a food supplement to eradicate malnutrition in the community.