Stability of Misola® Fortified Infant Flour under Sahelian Climatic Conditions in Niger
Ismaël Mamane Laouali Oumarou
*
Department of Crop Production, Faculty of Agronomy, Abdou Moumouni University of Niamey, Niger.and Laboratory for Research in Hygiene, Food and Nutritional Sciences (L-RHYSAN), Faculty of Agronomy, Abdou Moumouni University of Niamey, Niger.
Halima Oumarou Diadie
Department of Crop Production, Faculty of Agronomy, Abdou Moumouni University of Niamey, Niger.and Laboratory for Research in Hygiene, Food and Nutritional Sciences (L-RHYSAN), Faculty of Agronomy, Abdou Moumouni University of Niamey, Niger.
Issoufou Amadou
Laboratory for Research in Hygiene, Food and Nutritional Sciences (L-RHYSAN), Faculty of Agronomy, Abdou Moumouni University of Niamey, Niger.and Department of Crop Production, Faculty of Agronomy and Environmental Sciences, Dan Dicko Dankoulodo University of Maradi, Niger.
Roukaya Abdou Souley
Department of Crop Production, Faculty of Agronomy, Abdou Moumouni University of Niamey, Niger.and Laboratory for Research in Hygiene, Food and Nutritional Sciences (L-RHYSAN), Faculty of Agronomy, Abdou Moumouni University of Niamey, Niger.
Rabiou Abdou Abdoul Rachid
Department of Crop Production, Faculty of Agronomy, Abdou Moumouni University of Niamey, Niger.and Laboratory for Research in Hygiene, Food and Nutritional Sciences (L-RHYSAN), Faculty of Agronomy, Abdou Moumouni University of Niamey, Niger.
Abdourahamane Balla
Department of Crop Production, Faculty of Agronomy, Abdou Moumouni University of Niamey, Niger.and Laboratory for Research in Hygiene, Food and Nutritional Sciences (L-RHYSAN), Faculty of Agronomy, Abdou Moumouni University of Niamey, Niger.
*Author to whom correspondence should be addressed.
Abstract
Misola® locally fortified infant flour, widely used in nutritional programs, nevertheless faces uncertainties regarding its stability under local climatic conditions. This study aims to determine the physicochemical, microbiological, and sensory stability to establish optimal storage conditions. The study was conducted in Niamey, and two types of food packaging (plastic and aluminum) were used to monitor stability parameters over 6 months. Physicochemical (water content, pH, ash, fatty acidity), microbiological (yeasts, molds, coliforms, aerobic bacteria), and sensory (taste, odor, color, acceptability) analyses were performed at different time points (T0, T2, T3, T4, T6). The physicochemical analyses indicate good stability of Misola®, with moisture, lipid content, pH, and ash showing only slight variations over the storage period: moisture ranged from 3.15% to 4.7%, lipids from 13.6% to 16.3%, pH from 5.30 to 5.15, and ash from 3.01% to 2.94%. Microbiological and sensory evaluations also remained satisfactory, as the flour consistently met safety standards and retained good consumer acceptability, with no noticeable changes in taste or odor. These results confirm that Misola® fortified infant flour can be safely stored for 6 months in both packaging types, thereby ensuring its quality in nutritional programs.
Keywords: Stability, Misola® flour, packaging, storage, Niger