Physicochemical and microbiological characterization of infantile flour produced based local products

Author : Cokou P. Agbangnan Dossa, Martin Keke, Jean Pierre Noudogbessi, Leonce F. Dovonon, Felicien Avlessi, Valentin Wotto and Dominique C. K. Sohounhloue

Today, more than 40% of children in developing countries are affected by chronic malnutrition. In Benin, prevalence of chronic malnutrition is estimated at29%. In order to fight against malnutrition and achieve food security of infants, this study aimed to develop and characterize flour for children in weaning age based available low cost local products: maize sorghum and soy. The infant flour produced and named \"MASOSO\" (maize, sorghum and soya) is safe, accessible to as many children and has good nutritional and energetic value. The study of its nutritional value shows rates of 16% protein, 4% fat and 63% carbohydrate with an energy value of 366 kcal. Compared to a standard infant flour imported we note that the nutrient and energy are adequate and comply with standards set by WHO. Similarly, microbiological analysis on this infant flour shows that it is free of any pathogen and without risk to the infant body. This infant flour can be used to complement breast milk during the weaning period. Thus, it will be possible to effectively fight against diseases related to weaning such as marasmus, kwashiorkor and beriberi regularly observed in Africa.

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