Study of the Importance of Sprouted Legumes and Wheat Germ in the Production of Complementary Baby Foods

Abstract This study was conducted in the College of Agriculture / Tikrit University 2024-2025 laboratories. This study aimed to use wheat germ, sprouted mung beans, and sprouted beans in three mixtures as a fortifying material in producing children’s food and to study the effect of the addition on the chemical composition. We note that the percentage of protein, fats, carbohydrates, ash, and calories in sprouted mung beans amounted to 3.54, 19.11, 65.567, 3.03, 3.75, and 383.51%. Respectively, the amino acids of the product were estimated, as the results of the chemical analysis of the manufactured food showed, then, the superiority of sprouted beans in most of the following amino acids (Aspartic- Glutamic- Serine- Alanine- Tyrosine- Cysteine- Valine- Methionine- Phenylalanine- (Isoleucine - Leucine - Lysin), as it gave the highest percentage of acids, reaching respectively (1264. 5-4.17-0.43-0.37-0.28-1.12-0-0.61-0.32-0-2.28-2.66-2.50).