| Objectives |
Increase the quantity and improve the quality of proteins
in the daily food of infants and small children |
| Features |
Phase 1: producing flour blend of millet and cowpea
grains |
| |
Roasting |
Roast husked grains of millet and cowpea in a roaster or marmite
improve nutrition quality |
| |
Mixing and Milling |
mix 1 weight unit of cowpea with 3 units of millet and pass this
blend in a grain mill to obtain a flour |
| |
Phase 2: producing malted millet |
| |
Soaking |
soak millet grains in water for 7 hours |
| |
Germination |
have soaked grains germinated during 5 days, subsequently dry
the germinated grains and remove the gemmules by lightly pounding
and winnowing |
| |
Milling |
grind the malted grains |
| |
Phase 3: preparing the pap |
| |
Cooking |
mix flour blend with grinded malt (95 and 5% of final weight),
dilute 1 unit of the mixture with 3 to 4 units of water and have
it cooked for 7-10 minutes, add lemon juice, sugar, salt or oil
for taste before serving |
| Performance |
(information not available) |
| Application |
areas where cowpea is easily available |
| Restrictions |
grinding cowpea grains requires a mill thus financial
means appreciation of the infant cereal depends much on the taste
of the cowpea varieties available |
| Recommended practices |
Preparation |
grains have to be husked (grinder or mortar) and cleaned at start |
| |
Conservation |
flour and malt can be stored appropriately in plastic bags for
use at later stage |
