Weaning Food
Weaning Food
A weaning food is any semi-solid soft food given to an infant as a transition from milk to the household diet. This is usually given from the age of four or six months to accustom the baby to the taste and texture of other foods. These weaning food blends are powdered formulations suitable for cooking into porridge as supplement to the infant's milk diet. Weaning foods are not intended to replace mother's milk but, rather as a complement.
When is you infant ready for weaning? Is he ready to accept other foods apart from mother's milk? To test the readiness of your baby to accept new foods, place a teaspoon between his lips. If he tends to close his lips or repeatedly pushes away the teaspoon, do not force to feed him. Should he accept the food from the teaspoon, give liquid or semi-liquid foods first. Begin with thin gruels and on to thicker consistencies.
Any of the following raw food blends can be prepared using household utencils and tools:
Rice-Mongo-Sesame Powder is a blend of 3/4 cup roasted rice flour and two tablespoons each of roasted mongo flour and roasted sesame flour. Contains 430 Kcal and 13 grams protein per 100 grams.
Rice-Paayap-Sesame Powder is a blend of 3/4 cup roasted rice flour and two tablespoons each of roasted paayap flour and roasted sesame flour. Contains 424 Kcal and 14 grams protein per 100 grams.
Rice-Soy-Mongo Powder is a blend of 1/2 cup rice flour, eight teaspoons full-fat soy flour and 1/4 cup mongo flour. Contains 422 Kcal and 20 grams protein for every 100 grams.
Rice-Soy-Skim Milk Powder is a blend of 1/2 cup rice flour, 1/4 cup full-fat soy flour and one level teaspoon skim milk powder . Contains 437 Kcal and 22 grams protein per 100 grams.
Corn-Soy-Skim Milk Powder is a blend of 3/4 cup corn flour, 1/4 cup full-fat soy flour and one level teaspoon skim milk powder. Contains 438 Kcal and 20 grams protein per 100 grams.
Corn-Soy-Shrimp Milk Powder is a blend of 1/2 cup corn flour, 1/3 cup full-fat soy flour and one level teaspoon shrimp powder. Contains 431 Kcal and 217 grams protein per 100 grams.
Rice-Soy-Shrimp Powder is a blend of 1/2 cup rice flour, 1/4 cup full-fat soy flour and one level teaspoon shrimp powder. Contains 430 kilocalories and 20 grams protein per 100 grams.
Nutri-Tsamporado is a beef-blood supplemented tsamporado preparation made from a mixture of 3/4 cup rice grits, two teaspoons skim milk powder and one level teaspoons skim milk powder. Beef blood powder is made from fresh beef blood, steamed, passed once in a meat grinder, sun-dried then pulverized. Contains 366 Kcal per 10.6 grams protein and 9.2 mg iron per 100 grams.
Banana-Peanut Mix is a blend of 1/3 cup saba banana powder and 1/2 cup roasted peanut grits. Contains 507 Kcal and 14.7 grams protein per 100 grams.
Banana-Soybean Mix is a mixture of 1/3 cup saba banana powder and 5 3/4 teaspoons full-fat soy flour. Contains 426 Kcal and 21.3 grams protein per 100 grams.
Gabi-Paayap Blend is a mixture of 1/2 cup gabi powder and 1/3 cup roasted paayap flour. Contains 394 kilocalories and 19.4 grams protein per 100 grams.
Kamote-Paayap Blend is a rootcrop legume combination of 1/2 cup dried kamote cubes and 1/3 cup paayap grits. Contains 376 kilocalories and 12.5 grams protein per 100 grams.
Paayap-Banana Blend a mixture of 1/3 cup paayap grits and 1/4 cup kamote chips. Contains 376 Kcal and 14.7 grams protein per 100 grams
Mongo-Kamote-Sesame a mixture of 1/4 cup mongo grits, 2 tablespoon kamote cubes and 4 1/2 teaspoons sesame flour. Contains 398 Kcal and 18.5 grams protein per 100 gram blend.
Germinated Rice-Mongo Blend is a mixture of 2/3 cup germinated rice flour and 1/3 cup germinated mongo flour. Contains 384 Kcal and 11.4 grams protein per 100 grams.
Germinated Rice-Cowpea Blend is a mixture of 2/3 cup germinated rice flour and 1/3 cup germinated cowpea flour. Contains 381 Kcal and 12.3 grams per 100 grams blend.
Germinated Corn-Mongo Blend is a mixture of 2/3 cup germinated corn and 1/3 cup germinated mongo flour. Contain 387 Kcal and 12.9 grams per grams.
Germinated Corn-Cowpea Blend is a mixture of 2/3 cup germinated corn and 1/3 cup germinated mongo flour. Contains 390 Kcal and 13.5 grams per 100 grams
Deep Fried Snacks
The following deep-fried snack products that resemble the chippies and crunchies sold at commercial outlets can be prepared at the household using simple utensils. The energy content of these products range from 450 Kcal to 499 Kcal, ideally suited as snacks for your active and growing children:
Rice-Mongo Crunchies is a combination of 70 parts rice flour and 30 parts mongo flour. This means, for example, that for every 7 cups of rice flour, 3 cups mongo flour is added. Water is added to make a thick dough. The dough is steamed, flattened into thin sheets, cut into desired size, sun-dried then deep-fried. Contains 495 Kcal and 11 grams protein per 100 grams.
Corn-Mongo Crunchies is a combination of 80 parts of corn flour and 20 parts mongo flour. Contains 502 Kcal and 12.4 grams protein per 100 grams.
Rice-Soy Crunchies is a combination of 75 parts rice flour and 25 parts full-fat flour. Contains 492 Kcal and 14 grams protein per 100 grams.
Corn-Soy Crunchies is a soybean-supplemented product prepared from 80 parts corn flour and 20 parts full-fat soy flour. Contains 492 Kcal and 13.4 grams protein per 100 grams.
Nutri-Crunchies is an iron-enriched snack product made from a mixture of 80 parts rice flour, 15 parts skim milk powder and 5 parts animal blood powder. Contains 450 Kcal, 14.6 grams protein and 3.8 mg iron per 100 grams.
Squash Crunchies is a B-carotene rich snack item made from a mixture of 70 parts rice flour, 30 parts squash puree and 10 parts corn flour and sugar. Contains 462 kcal, 6.3 grams protein and 109 mcg RE.
Squash Catsup and Squash Flour
SQUASH CATSUP AND SQUASH FLOUR
Squash catsup and squash flour contain vitamin A, an essential nutrient for the promotion and maintenance of good eyesight. Nutritional blindness or xerophthalmia has been found to afflict mainly preschool children due to lack of vitamin A in their diet, as seen in the nutrition surveys of FNRI. Help your child get his daily recommended intake of vitamin A.Serve not only squash but also green leafy and yellow vegetables in your daily meals.
Squash Flour is made from fresh, mature squash, sliced, blanched, dried, then powdered. Can be used as a supplement to wheat flour in bakery products. Squash flour contains approximately 1,345 mcg Retinol Equivalent (RE) per 100 grams.
Squash Catsup is a tasty food dipping made from fresh squash, boiled and mashed with the addition of sugar, vinegar, spices and food color. Product contains 40 mcg RE per 100 grams
SQUASH RECIPE
The following kitchen-tested recipes are supplemented with squash flour or fresh grated or mashed squash for added vitamin A intake. They're tasty, easy-to-prepare and nutritious as well.
Squash Halaya. Boiled, mashed squash is added to an equal amount of boiled, mashed gabi and sugar. Paste is cooked over low fire to desired consistency with the addition of condensed milk and vanilla. Butter is added halaya is almost cooked. For a cooked yield of 90 g, one piece with a 7 cm diameter contains about 231 Kcal, 2.6 g protein and 140 mcg Retinol Equi- valent (RE).
Squash Kutsinta. Boiled, mashed squash is added to all-purpose flour dissolved in melted sugar. Lye solution is added to well blended mixture, poured into muffin pans and steamed. One piece of cooked kutsinta weighing about 45 g contains 91 calories, 1.1 g protein and 20 mcg RE.
Kalcosuman. An innovative version of the suman. Rice flour (galapong) is soaked in coconut milk until soft to which sugar and freshly grated squash are added. Mixture is cooked with constant stirring until thick, then wrapped in greased wilted banana leaves topped with latik. The wrapped mixture is steamed until cooked. One piece of kalcosuman weighing 85 g contains 235 Kcal, 3 g protein and 39 mcg RE.
Squash Gulaman. A refreshing cold dessert made from boiled, mashed squash, milk, gulaman and sugar. The mixture of cooked gulaman, squash flour and flavoring is poured into individual molds and chilled
Jeweled Squash Rounds.Boiled, mashed squash and egg are stirred into creamed margarine and sugar to which all purpose flour and baking powder are added. Dough is broken off and formed into rounds. before frying, each piece is dusted with sesame seeds. One piece weighing 45 g contains about 188 Kcal, 2.4 g protein and 46 mcg RE.
Squash Maja. Boiled, mashed squash is added to all-purpose flour dis- solved in melted sugar.Lye solution is added to well blended mixture,poured into muffin pans and steamed. One piece of squash maja weighing 82 g contains 258 Kcal and 2.5 g protein.
Squash Macaroons. Tasty, golden yellow squash macaroons are made from fresh, grated squash with butter, sugar, eggs, condensed milk, des- sicated coconut and vanilla. One piece of macaroon weighing 40 g contains 165 Kcal, 3.2 g protein and 123 mcg RE.
Squash Flour Supplemented Pan de Sal. Wheat flour is supplemented with squash flour at 12% level. Yeast is added to dough and other traditional ingredients such as shortening, sugar, salt and vanilla. One serving of three pieces pan de sal enriched with squash flour will provide 46% of the RDA for vitamin A and 14.2% of the energy requirement of a 4-6 year old child.
Sweet Rolls with Squash Flour. Squash flour is used as partial supple- ment to wheat flour at 12% level. Ingredients such as salt, sugar, skim milk, shortening and dissolved yeast are added to the dough. One serving of one piece sweet roll weighing 45 g will supply 26.5% of the RDA for vitamin A and 12.9% of the energy requirement of a 4-6 year old child.
Root Crop Recipes
SOUP POWDER
Mongo Soup Powder is made from a blend of cornstarch, grated onions, vegetable oil, mongo grits, salt and water. The mixture is dried then ground into powder. Contains 19.8 g protein, 358 Kcal, 69 mg calcium and 290 mg phosphorus per 100 grams.
ROOTCROP RECIPES
Rootcrops such as gabi and ubi are excellent sources of energy. Some recipes using these crops have been kitchen-tested by FNRI, as follows:
Turon de Gabi. A novel way of making turon with a filling of boiled grated gabi, condensed milk and langka. Turon is rolled in sugar before frying. One piece of turon weighing 52 g contains approximately 227 Kcal and 4 g protein.
Gabi Hotcake. A combination of boiled grated gabi in combination with all purpose flour mixed in a batter together with margarine, egg, milk, sugar and baking powder. A portion of the mixture is dropped into hot cooking oil and fried until golden brown. One piece weighing 44 g contains approximately 136 Kcal and 2.4 g protein.
Gabi Gulaman with Pinipig. A refreshing dessert and snack preparation made from a chilled mixture of boiled grated gabi, evaporated milk, coconut milk, green gulaman, sugar and toasted pinipig. One serving of gabi gulaman weighing 45 g provides about 88 Kcal and and 1 g protein.
Maja with Ubi. A version of the maja with boiled mashed ubi as main ingredient. Traditional ingredients like cornstarch, coconut milk and sugar with vanilla are mixed with mashed ubi, cooked to desired consistency then poured into a molding pan. Budbud may be added as topping. One piece of maja with ubi weighing 71 g contains about 195 Kcal and 1.8 g protein.
Linupak. Sliced and cooked cassava is cooked in syrup until done and pounded into a sticky paste to which condensed milk and margarine are added. One piece of linupak weighing 78 g contains 215 Kcal, 1.3 g protein and 54 mg calcium.
