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Improvement of functional properties of infant cereal protein by hydrolyses of wheat protein using papain enzyme compared with adding papaya pulp as source of the papain enzyme were studied. Studies indicated that the degree of hydrolysis (DH) was increasing by increasing the time of incubation till 60 min. the (DH) was reach the maximum hydrolysis percentage and record 2, 14, 16% for control, papain enzyme and papaya pulp respectively. The obtained result show that the infant cereal produces by adding both papain enzyme and papaya pulp was best in its nutrient values, protein efficiency ratio C-PER and quality compared with control. Added the papaya pulp increase the nutritional value of infant cereals due to the high amount of nutrients that papaya have such as beta carotene, vitamin C and other vitamins and minerals.

Production of infant food fortified with partially hydrolyzed wheat protein