Nutritional Properties of a Complementary Baby Food Produced from Germinated Legumes

Document Type : Research Paper


Department of Food Science, Engineering and Technology, Faculty of Agricultural Engineering and Technology, University of Tehran, Karaj, Iran.


The aim of this study was to evaluate the protein quality of complementary baby food produced from germinated beans and mung bean and to assess the health and safety of the product in terms of storage and toxic metal content. The results showed that energy levels of this product were higher than the daily energy requirements recommended by WHO for infants in 2009. Copper content was higher in the control compared to that in GCBF. Chromium content was at 0.22 mg/kg in both formula (GCBF and the control). These levels are below the safety limits of trace elements recorded by specialized organizations. GCBF exhibited high levels of energy and quality of digestibility of proteins and possessed the highest amounts of amino acids. Therefore, the developed formula is suitable for children suffering from nutritional problems and nutrient deficiencies.


Main Subjects

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