الفهرس 
Introduction and aim of the workOnly 14 pages are availabe for public view
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Abstract
The influence of traditional food processing such as soaking, germination and fermentation and hydrothermal treatment were studied to produce weaning food free from phytate. Therefor the commercial weaning foods contained phytic acid, which ranged between 73.798 235.692 mg/100g which potentially impairing the mineral and trace element bioavailability. It was noticed that traditional food processing techniques, which used to breakdown phytic acid (Soaking, germination and fermentation) have been described by several authors in elsewhere.The above techniques considered more complicated, waste of time and changing in chemical composition depending on the type of processing. So, we investigated the hydrothermal treatment for preparation weaning foods free from phytate and safety from public health point of view. from the experimental data hydrothermal treatment had an effective effect on phytic acid content particularly treatment by lactic acid which used for pH adjustment which reduced to 9.5mg/100g.This methods was developed to degrade phytic acid during weaning foods production by using phytase naturally occurring in whole wheat flour and consequentially we studied their effect on chemical composition and mineral content. Sample, which treated by lactic acid for phytic acid degradation, was used for preparation novel weaning foods according to infant daily requirements. The final chemical composition and mineral of novel was 18, 2.624, 75.266 %, 396.68Kcal, 1.12, 2.99 %, 365mg/100g, 363.92, 15, 7 mg/100g and 0.3 ug/g for protein, fat, carbohydrate, energy, ash, fiber, calcium, phosphorus, iron, zinc and selenium respectively. PA was 6.67mg/100g and phytate: Ca, Fe and Zn molar ratio was 0.001, 0.038 and 0.091 mg /100g respectively. Data obtained for microbiological assay for total plate count 440 organisms per gram in novel weaning foods and the results for E. coli and staphylococcus aureus were negative.