Nutritional Aspects of Weaning Foods Processed by Different Technologies

Malnutrition is one of the most prevalent and major public health problems in the developing world. This encompasses protein energy malnutrition (PEM) as well as the micro-nutrient deficiencies that affect physical and mental development of the children during vulnerable years of development. The practice of weaning diet varies around the world related to the composition and method of preparation. These factors play an important role in the bioavailability and digestibility of weaning foods. Nutritionally improved weaning foods help to achieve strong immune system along with good mental and physical growth and development. Bioavailability of the dietary factors can be improved in the cereals and legumes that are extensively used to prepare weaning foods. There is simple yet practical technologies which could be opted to enhance the nutritional worth of weaning food such as germination, fermentation and extrusion cooking. This paper includes a review of the current weaning practices around the world along with highlighting the importance of nutritionally improved weaning foods to address the child nutrition related problems. The data reviewed here indicated a substantial role of the introduction of appropriately prepared weaning foods for the optimal growth and development of children.