Production, quality evaluation and storage stability of vegetable protein-based baby foods

Studies on the preparation of highly nutritious, soy-based baby food have been carried out. Soymilk was prepared and different formulations of baby food, based on soymilk and cereals, such as rice, wheat and corn, were finalized. Physico-chemical characteristics, biological, microbiological and shelf-life studies of the prepared products were carried out. Baby foods prepared from soymilk with corn, soymilk with rice and soymilk with wheat, contain protein 28.5, 25.0, and 26.0%, fat 9.50, 9.00 and 10.0% and carbohydrates 54.9, 58.5 and 56.0%, respectively. Protein efficiency ratios of the three formulations were comparable with casein. The products prepared were of cream-white colour, possessed good taste and fluffy texture and contained all nutrients known to be essential for babies and preschool children.