Infant Food Flours Made from Local Products to Combat Acute Malnutrition in Children Under 5 Years Old in Côte D’ivoire
Cissé Mariame *
Laboratory of Biotechnology, Agriculture and Biological Resources Valorisation, Training and Research Unit, Biosciences of University Félix Houphouët-Boigny, Abidjan-Cocody, 22 PO BOX 582, Côte d’Ivoire.
Assoumou Ebah Carine
Laboratory of Biotechnology, Agriculture and Biological Resources Valorisation, Training and Research Unit, Biosciences of University Félix Houphouët-Boigny, Abidjan-Cocody, 22 PO BOX 582, Côte d’Ivoire.
Otchoumou Kraidy Athanase
Laboratory of Biotechnology, Agriculture and Biological Resources Valorisation, Training and Research Unit, Biosciences of University Félix Houphouët-Boigny, Abidjan-Cocody, 22 PO BOX 582, Côte d’Ivoire.
Kouadio Natia Joseph
Laboratory of Biotechnology, Agriculture and Biological Resources Valorisation, Training and Research Unit, Biosciences of University Félix Houphouët-Boigny, Abidjan-Cocody, 22 PO BOX 582, Côte d’Ivoire.
Kra Kouassi Aboutou Severin
Laboratory of Biotechnology, Agriculture and Biological Resources Valorisation, Training and Research Unit, Biosciences of University Félix Houphouët-Boigny, Abidjan-Cocody, 22 PO BOX 582, Côte d’Ivoire.
*Author to whom correspondence should be addressed.
Abstract
In Côte d'Ivoire, recurring stock shortages and difficulties in accessing specialized food products compromise nutritional treatment. This study proposes food formulas of flours composed of locally available products capable of meeting the protein-energy needs of children aged 6 to 59 months diagnosed with moderate acute malnutrition.
The methodological approach consists of formulating and determining the physicochemical, nutrient, and functional characteristics of four new formulations (1F, 2F, 3F, 4F, and 5F).
The results indicate that the formulated foods have high levels of calcium (215.60-252,29 mg/100g MS), potassium (555,70-789,29 mg/100 g MS), magnesium (261,26-200,63 mg/100g MS), iron (4,86-7,03 mg/100g MS) and phosphorus (392,36 -469,36 mg/100g MS). The fat content varies from 9.66% to 23.86%. The energy value determined for all flours corresponds well to the Codex. The food formulas developed would also be able to meet more than 100% of the daily requirement of vitamins E and B1. The phytate (180.26 - 227.05 mg/100 g) and oxalate (66.00 - 88.00 mg/100 g) contents are low. The presence of phenolic compounds, including flavonoids (7.78-15.44 mg/100 g) and antioxidant activity (31.09-32.84%) would be a significant asset. The levels of deoxynivalenol (62 μg/kg) recorded in flours are below 200 μg/kg recommended for infants and young children.
The proposed formulations have high-water absorption capacity (136.15 -252.94%) and high solubility index (56.84 -59.2%). The wettability time ranges from 3.66 ± 0.16 s to 33.71 ± 0.23 s. Flours (1F, 2F, 3F, 5F) have a better absorption capacity for refined palm oil (132 %, 139 %, 121 %; 115 %).
The proposed new formulations have nutritional characteristics close to standard data and could therefore be recommended for children aged 6 to 59 months for complementary feeding in the context of the fight against moderate acute malnutrition.
Keywords: Nutritional value of local flours, nutritional needs of children aged 6 to 59 months, moderate acute malnutrition