Physicochemical and Nutritive Properties Evaluation of Five Infant Flours Produced in Korhogo in Northern Ivory Coast after Conservation

• Published in: International journal of biochemistry research & review 2024-03, Vol.33 (3), p.42-48
• Main Authors: Souleymane, Soumahoro, Fabrice, Zoro Armel, Liliane, Kouamé Maïmouna, Constant, Acho Florentin, Réné, Soro Yadé, Abdoulaye, Touré
• Format: Article
• Language: English
• ISSN: 2231-086X; 2231-086X
• DOI: 10.9734/ijbcrr/2024/v33i3863

Objective of this study is to evaluate the physicochemical and nutritional properties of 5 infant flours produced by the ONG Tasnim located in Korhogo in the north of Ivory Coast. 3 samples of each formulation were collected and mixed to constitute the single sample of each formulation. The flours reconstitued were stored for 2 months. Each month samples are taken for the various analyzes according to the AOAC. The results obtained showed that humidity (3.21 – 5.92% to 3.48 – 7.78%), proteins (11.42 – 25.37% to 21.43 – 33.29%) and acidity (0.73 – 1.10% to 0.83 – 2.20%) increase during storage unlike carbohydrates (51.53 – 66.37% to 47.25 – 58.49%), lipids (10.80 – 20.50% to 4.70 – 13.70%) and energy value (422.76 – 481.02 Kcal/100g to 382.98 – 431.22 Kcal /100g) which are decreasing. These results suggest that the formulations should be stored for a period not exceeding 1 month in order to effectively contribute to the fight against malnutrition in low-income households.