Evaluation of physical and chemical properties supplementary Food prepared from germinated wheat and lentil

Malnutrition of children specially during weaning is one of the most important problems in developing countries such as Iran. So studying about supplementary and weaning foods is one of the important priorities. Considering the scientific reports show effects of germination on the nutritional improvement of cereals and legumes. This study was conducted on the weaning food production، mixed of germinated wheat and lentil powder to evaluate its physical and chemical properties in the National Nutrition and Food Technology Research Institute in year 2000. The search method was experimental and data collection was done by observation and measurement technique. At first two samples of wheat and lentil powder and germinated wheat and lentil powder with ratio of 89 to 11 as a proper ratio for supplying essential amino acids، were prepared and chemical composition of protein، fat، carbohydrate، ash، fiber and energy were measured. For physical experiment 12 samples of wheat and lentil powder and germinated wheat and lentil powder with ratios of 15%، 20%، 25%، 30%، 40%، and 50% mixed with water and their viscosity were measured. The result of chemical experiments showed that the percent of protein، ash and fiber of germinated sample was higher than regular sample but this difference was significant (P<0. 003) only for fiber. The measured viscosity indicated that it decreases significantly during germination. The proper viscosity of supplementary food was acceptable for gruel of wheat and lentil with ratio of 15% and for germinated sample 40% (less than 3000 cps). It means that for preparation of 100ml of baby food، it needs 15gr ungerminated and 40gr germinated flour respectively. So weaning food prepared by germinated flour has a higher nutritional values. (More than 2. 5 times). This study showed that use of germinated wheat and lentil flour as a proper base in weaning food formulation can be recommended because of their higher nutritional values.