Formulations de Farines Composées Dont l'une à Base de Riz (Oryza Sativa) et L'autre à Base de Maïs (Zea Mays) Pour Enfants en âge de Sevrage (original) (raw)

The quality of infant flours used during the infant weaning period is of great importance. The purpose of this study was to formulate infantile flours to cover the nutritional needs of children during weaning to fight against child malnutrition. Two types of flours were formulated, one made from rice enriched with soy, palm oil and sugar and the other made from maize enriched with beans, palm oil and sugar. Amounts and ingredients were combined as recommended. The physico-chemical, microbiological and organoleptic characteristics of these flours were determined according to standard methods. The results obtained showed a satisfaction rate of over 100% for energy and protein compared to nutritional standards. The lipid levels obtained (12.40 ± 0.99 and 9.65 ± 0.01) respectively for the flours FRSHS and FMHHS were in the range of the recommended values and the fiber levels of the flours were less than 5 g, as recommended. The iron contents (11.19 ± 0.12 and 14.27 ± 0.07 mg / 100 g dry matter) and zinc (4.91 ± 0.05 and 6.29 ± 0.35 mg / 100 g of dry matter) flours were largely above the recommendation. The microbiological loads detected in these flours were below the microbiological criteria applicable to infant flours. All the boils prepared from the compound flours were appreciated. The acceptability of the FRSHS boil compared to that of the FMHHS boil by mothers for their children is justified by the color, aroma and taste of the FRSHS boils most appreciated by the mothers. These formulations could then be recommended for infants, thus contributing to the fight against child malnutrition.