Legumes-whey weaning food: Storage studies

Legume-whey weaning foods formulas were stored for 6 months in aluminum foi l coated by polyester at room temperature (22-25 degreesC) and refrigerator (4 degreesC). Peroxide values and free fatty acids values of weaning food formulas reached to its maximum after 3 and 2 months, respectively, and aft er that continuously decreased during storage. Thio-barbituric acid values of all samples increased gradually throughout the storage period at differe nt condition of storage (room temperature and refrigerator). The protein in -vitro digestibility of all samples was not affected during storage. Protei n solubility index in distilled water, 5% NaCl and 5% sucrose decreased wit h different obvious rates, but bulk density of weaning food formula decreas ed within a very narrow ranges during storage period. Total bacterial count s as well as yeast and molds decreased gradually throughout the storage per iod at different conditions of storage, and cold stored samples became free from molds and yeast after 6 months of storage.