Preparation of dried children food mixes from locally vegetable sources and estimation of their amino and fatty acids content

The study aims to prepare a complementary infants foods to meet their nutritional needs in this age period, based on local plant crops (rice, cowpea, Mung bean) and the exploitation of the abundance of these raw materials and the cost of producing dried products in the form of powders that can be retrieved with water or milk The local community in terms of providing the provision of food for the child is rich in proteins of high biological value, which contains the child's essential amino acids as well as contain those foods on the fatty acids of the child at this stage, The results showed, oleic acid content in rice, cowpea and Mung bean was ( 0.220, 0.271,2.567) % respectively while content of linoleic acid in rice, cowpea and Mung bean was( 0.225, 1.651 and 0.894) %, and results showed (0.224, 0.490 and 1.584) %, respectively content of linolenic acid in rice, cowpea and Mung bean, The 10 and 11 mixtures selected after cooking and addings Food fortifiers were higher than the percentage of oleic, linoleic, linolenic acid 10.38%, 7.39% and 7.68%, 1.67%, 2.01% and 2.29%, respectively.