Energy-Dense Weaning Foods Liquefied by Germinated-Wheat Amylase: Effects on Viscosity, Osmolality, Macronutrients, and Bacterial Growth

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Abstract
Providing the recommended food energy to children being weaned is not feasible using ordinary preparations of rice gruel or the traditional porridge khichuri because either the viscosity is too high or the volume needed is too large. One approach to preparing energy-dense weaning foods suitable for young children from cereals is to use amylase to reduce the viscosity. We evaluated the use of amylaserich flour (ARF) from germinated wheat. The flour reduced the viscosity of traditional cereal preparations by more than 90%. Osmolality was significantly higher in ARF-treated rice porridge (341 vs. 50 mosm/kg) and khichuri (526 vs. 154 mosm/kg). Clinical studies are needed to determine whether this increased osmolality causes osmotic damage in the intestine. When Shigella flexneri and enterotoxigenic Escherichia cold (LT) were added to both ARF-treated and untreated rice porridge, the multiplication of the micro-organisms was no greater in the treated porridge. Production of ARF is feasible and is a possible solution to the problem of formulating energy-dense food for young children.