1. PROGRESS REPORT ON ANNUAL WORK PLAN FOR 2013
Mrs. Ruth Adisetu Pobee

2. TITLE Developing a weaning food with locally available ingredients.
AfricaRice Project
Nutritious Weaning Porridge (Protein and micronutrients)

3. Introduction
In Ghana, there is a high prevalence of PEM and micronutrient deficiency among children especially those living in rural communities (GDHS, 2008, WHO 2002).
These deficiencies are a major problem to the growth and development of children.

4. Introduction Various measures Formulation cereal-legume mix,
providing high dose of vitamin A or iron- fortified foods,
micronutrient fortification of cereal flours and
Sprinkle powders,
However, cereal-legume weaning mix lacks micronutrients, the food fortification methods cannot be sustained

5. Introduction
It is therefore important to formulate a weaning food that is more sustainable
This project proposes to use locally available raw material to formulate a nutritious weaning meal rich in both macro and micro-nutrients (especially vit A and iron)

6. Objectives 1
Develop a weaning food using local ingredients such as local rice (broken rice fractions), soybeans and cowpea, mangoes, palm oil and eggs. 2
Determine the nutritional quality (proximate, vitamin A and iron, zinc) content of weaning food 3
Determine the pasting properties of the formulated weaning food. 4
Determine the acceptability of the weaning food.

7. Methodology
Broken Rice Fractions was obtained from Afife Rice Hub whereas Cowpea, Groundnuts, Soybeans, Palm oil, Mangoes and Eggs were obtained from the local market. CHO -Broken Rice Protein -Cowpea/Groundnut/Egg yolk Fat -Groundnut/Soybeans/Palm oil Vitamin A -Palm oil/Mango Flour/Egg yolk Iron -Egg yolk/Cowpea/Soybeans

8. Sample Preparation Rice Preparation
Broken Rice was sorted and milled with the hammer mill to obtain a fine rice powder.
Groundnuts
Sort and Roast

9. Sample Preparation Undehulled Cowpea Cowpea Treatment
Cowpea was heat blanched at 140⁰ C for 40 minutes.
Milled
Mangoes
Washed, Peeled, sliced and dried at 60⁰ C for 18hours. (Freeze drying)

10. Results Product Development
65% Rice Flour + 25% Soybean + 5% Palm oil + 5%Egg
65% Rice Flour + 25% Cowpea + 5% Palm oil +5%Egg
70%Rice Flour + 5% Gdnuts+20% Soybeans +5% Egg
70%Rice Flour + 5% Gdnuts+20% Cowpea + 5% Egg
70%Rice Flour + 5%Gdnuts+20% Soybeans +5% Palm oil
70%Rice Flour + 5% Gdnuts+20% Cowpea +5% Palm oil

11. Product Development
1. 70%Rice Flour + 5% Gdnuts+20% Cowpea + 5% Mango Flour 2. 70%Rice Flour + 5% Gdnuts+20% Soybeans + 5% Mango Flour 3. 70%Rice Flour + 5% Cowpea+20% Soybeans + 5% Mango Flour 4. 70%Rice Flour + 20% Soybeans + 5% Mango Flour Cake mixer –for uniform mix

12. Decision Making Panel
Made of 5 mothers/father with children 5years and below to help us with selection of the best formulation.

13. Expression of Dislike/Dislike for Product

14. Mothers expressing approval of delicious product

15. Mothers Assessing Product

16. Porridge in Labeled Flask

17. Accepted Compositions
Rice/Gnut/Soy/Egg
Rice/Gnut/Cowpea /Egg
Rice/Soy/Egg/Palm oil
Rice/Soy/Mango Flour
Rice/Gnut/Soy/Man go Flour
Rice/Cowpea/Soya/ Mango Flour

18. Response from Decision Making Panel
Sensory Attributes
Description
Appearance
Excellent, perfect, Attractive
Colour
Creamy, yellowish ,ash
Aroma
Like very much, like extremely
Taste
Like very much, perfect, like extremely
Texture
Smooth, very smooth
Mouth feel
Smooth, particles
Aftertaste
Like very much

19. Questions about the Product
Answers
Do you like the product
Yes
Why?
Liked taste, texture, appearance, colour
Will you give this product to your child?
Improvement on product
Smoother , Dehull cowpea to reduce dark spots
Decision
Product accepted

20. Future Activities Final product Proximate Analysis
Beta- carotene , B-vitamins
Minerals Fe, Zn, Ca,
Pasting properties
Acceptability Test
Data Analysis
SPSS

21. THANK YOU