Adamu, Zegeye (Assoc. Prof.)Sewbesew, Tefera2022-03-262023-11-102022-03-262023-11-102021-12http://etd.aau.edu.et/handle/12345678/30907Cereals and legumes are highly cultivated plants in Ethiopia.They contain high macro and micronutrients, but they have anti-nutritional factors by nature which limit the bioavailability of food nutrients.This study focused on development of weaning food from Oat, Rice, and Cowpea flour for the age group of 6 to 24 months babies. This age is a critical period of mental, physical, and intellectual development.Raw materials were selected based on nutritional availability. Roasting method was used at 100,120, and 140 oc, Blending ratio refers 60 to 70% cereals and 30 to 40% legumes.Ratio1(50% Oat,10% Rice,40%Cowpea) contained higher protein content than Ratio2 and Ratio3 this is because of the avalibilty of high amount of Cowpea. Optimization using Minitab 17 software was used in order to formulate the nutrient and to compare the product from commercial product which is FAFFA flour.The roasting process and blending ratio had a significant (P<0.05) effect on proximate composition, functional properties, anti-nutritional factor, mineral content, and microbial analysis.According to optimized result P2,P3&P9 labled weaning products have been found good nutrietious especially P3(ratio1with140oc roasting temperature) was selected of having optimum protein and energy containing 18.1%protein, 4.9%fat, 70.8%carbohydrate and 400.2kcal energy.As roasting temperature incresed the same ratio of protein,fat, ash and mineral contents were significantly (P<0.05) increased but moisture and fiber contents were decreased. WaterAbsorption Capacity(WAC) and Oil Absorption Capacity(OAC) of the formulated products ranged between 2.01 to 2.85 and 1.57 to 1.94ml/g,respectively,which were higher than the raw material values.Bulk density of the formulated products were lower than the raw material values due to roasting.After processing both phytate and tannin content of formulated products were decreased due to roasting so increased bioavalablity of products.en-USCowpeaDevelopmentOatRiceWeaning foodThesis