Production of low-fat cookies and their nutritional and metabolic effects in rats

Two weaning formulations were designed using computer software and then processed on a pilot plant scale by three different schemes involving extrusion cooking and traditional food processes such as soaking, decorticating and toasting to yield a total of six precooked experimental mixtures. The ingredients incorporated into these formulations were maize, cowpeas, peanuts, soybeans and soybean oil. Proximate composition indicated protein and lipid contents of 17.5-20.0 g/100 g and 7.8-9.1 g/100 g, respectively. Mineral analyses performed on samples indicated that the concentrations of copper, magnesium and zinc were comparable to those predicted whereas the concentrations of calcium and iron were lower than had been expected. Thiamin, riboflavin and niacin content ranged between 50-80% of the values predicted by the software. The differences could be due to varietal differences inherent in the nutrient profile of the raw materials or a result of processing these mixtures. However, a 100 g portion of all the supplements met at least one-third of the daily nutrient requirement of the 0.5-0.9 year old infant for selected micronutrients.