Quality evaluation of rice bran protein isolate-based weaning food for preschoolers

Abstract

Agro–industrial waste ‘rice bran’ was stabilized and the extracted protein isolates were used as ingredients to make nutritive complimentary food for the growing infants. The formulation processed through drum drying and the starchy ingredients were pregelatinized to reduce bulk in the prepared meal and facilitate spoon-feeding. The formulations had uniform texture, light golden color and good paste consistency. Nutrient composition was good enough to meet standards for supplementary infant foods. Caloric value remained up to 416 kcal/100 g with spoonable viscosity and 80.90–84.45% in vitro digestibility. A single meal could substantially contribute to the daily essential amino acid requirement. The formulation had good acceptability during a short-term infant-feeding trial. The present study can provide practical guideline for manufacturers as well as the nutritionist for the use of an economical and nutritive formulation for young children.

Keywords::

• malnutrition
• protein isolate
• composition
• protein score
• reconstitution
• viscosity

Declarations of interest: The authors are thankful to the Higher Education Commission of Pakistan for providing financial assistance for the Ph. D. project for LS2-221, entitled ‘Preparation and characterization of rice bran protein isolates for food application’ under the Indigenous 5000 Ph.D. scheme.