Publications By Year

Publications by Authors

Recent Publications

Contact Us

 

Mailing Address:
The Robert H. Smith Institute of
Plant Sciences and Genetics
in Agriculture
Herzl 229, Rehovot 7610001, Israel

Administrator: 
Neomi Maimon 
Tel: 972-8-948-9251,
Fax: 972-8-948-9899,
E-mail: neomim@savion.huji.ac.il

Secretary of teaching program:
Ms. Iris Izenshtadt
Tel: 972-8-9489333
E-mail: Iris.Izenshtadt@mail.huji.ac.il

Director: 
Prof. Naomi Ori
Tel: 972-8-948-9605
E-mail: naomi.ori@mail.huji.ac.il

 

The potential use of chickpeas in development of infant follow-on formula

Citation:

Malunga, L. N. ; Bar-El Dadon, S. ; Zinal, E. ; Berkovich, Z. ; Abbo, S. ; Reifen, R. . The Potential Use Of Chickpeas In Development Of Infant Follow-On Formula. Nutrition Journal 2014, 13.

Abstract:

Background: Undernutrition during childhood is a common disorder in the developing countries, however most research has focussed much on its treatment rather than its prevention. Objective. We investigated the potential of using chickpeas in infant follow-on formula production against the requirements of WHO/FAO on complementary foods and EU regulations on follow-on formula. Methods. Chickpeas were germinated for 72 hours followed by boiling, drying and dehulling in order to minimise associated anti-nutrition factors. Saccharifying enzymes were used to hydrolyse starch to maltose and the resulting flours were analysed for their protein content and amino acid profile. Results: The protein content (percentage) increased from 16.66 ± 0.35 and 20.24 ± 0.50 to 20.00 ± 0.15 and 21.98 ± 0.80 for the processed desi and kabuli cultivar compared to raw chickpeas, respectively (P < 0.05). There was insignificant change (P = 0.05) in amino acid profile following processing and the resulting flour was found to meet the amino acid requirements of WHO/FAO protein reference for 0-24 month's children. Conclusion: The designed chickpea based infant follow-on formula meets the WHO/FAO requirements on complementary foods and also the EU regulations on follow-on formula with minimal addition of oils, minerals and vitamins. It uses chickpea as a common source of carbohydrate and protein hence making it more economical and affordable for the developing countries without compromising the nutrition quality. © 2014 Malunga et al.; licensee BioMed Central Ltd.

Website