Baby Foods Based on Cereals

Jeelani, Peerzada; Ghai, Anchit; Saikia, Natasha; Kathed, Mridul; Mitra, Arundhati; Krishnan, Akshaya; Sharma, Aman; Chidambaram, Ramalingam

doi:10.1007/978-3-030-35997-3_4

Baby Foods Based on Cereals

Peerzada Jeelani²,
Anchit Ghai²,
Natasha Saikia²,
Mridul Kathed²,
Arundhati Mitra²,
Akshaya Krishnan²,
Aman Sharma² &
…
Ramalingam Chidambaram³

Chapter
First Online: 14 March 2020

646 Accesses
2 Citations

Abstract

Proper nutrition during infancy and early childhood is fundamental to the development of a healthy adult. Given the high nutrient demands of children, they are easily one of the population groups most susceptible to micronutrient deficiencies. Early weaning is one of the leading causes of child malnutrition and ultimately increases the risk of infant morbidity and mortality. After the first six months postpartum, breast milk becomes inadequate for the optimal growth and development of babies, and cereal-based foods are often introduced to increase nutrient intake and energy levels. Until children reach 3–5 years old their digestive systems are not yet fully developed and the food that is provided should thus contain all the nutrients necessary for a healthy development. Cereal-based foods are by far the major source of energy, protein, vitamins and minerals for infants from 6 to nearly 36 months old. This chapter deals principally with infant vitality and the importance of cereal foods for infant nutrition, the various types of cereal foods, the nutrients they contain, commercial infant cereals and cereal-based complementary foods for babies. Towards the end of the chapter, potential allergies and food safety parameters for these cereal foods are also discussed.

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Acknowledgments

We would like to thank Prof. Ramalingam for giving us the opportunity to work on this book chapter. We would also like to convey our sincere gratitude to the VIT-Biotechnology Dept. for being so supportive and for guiding us in the right direction.

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The authors declare no conflict of interest.

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Authors and Affiliations

Department of Biotechnology, School of Biosciences & Technology, Vellore Institute of Technology (VIT), Vellore, TN, India
Peerzada Jeelani, Anchit Ghai, Natasha Saikia, Mridul Kathed, Arundhati Mitra, Akshaya Krishnan & Aman Sharma
Instrumental & Food Analysis Laboratory, Industrial Biotechnology Division, School of Biosciences & Technology, Vellore Institute of Technology (VIT), Vellore, TN, India
Ramalingam Chidambaram

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Peerzada Jeelani
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Anchit Ghai
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Natasha Saikia
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Mridul Kathed
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Arundhati Mitra
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Akshaya Krishnan
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Aman Sharma
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Ramalingam Chidambaram
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Correspondence to Ramalingam Chidambaram .

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Thermoplastic Composite Materials (CoMP) Group, Faculty of Engineering, Institute of Research in Materials Science and Technology (INTEMA), National University of Mar del Plata (UNMdP) and National Scientific and Technical Research Council (CONICET), Mar del Plata, Buenos Aires, Argentina
Tomy J. Gutiérrez

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Jeelani, P. et al. (2020). Baby Foods Based on Cereals. In: Gutiérrez, T. (eds) Food Science, Technology and Nutrition for Babies and Children. Springer, Cham. https://doi.org/10.1007/978-3-030-35997-3_4

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DOI: https://doi.org/10.1007/978-3-030-35997-3_4
Published: 14 March 2020
Publisher Name: Springer, Cham
Print ISBN: 978-3-030-35996-6
Online ISBN: 978-3-030-35997-3
eBook Packages: Chemistry and Materials ScienceChemistry and Material Science (R0)

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