Physicochemical and Nutritive Properties Evaluation of Five Infant Flours Produced in Korhogo in Northern Ivory Coast after Conservation
Soumahoro Souleymane
Laboratory of Biochemistry, Microbiology and Valorization of Agricultural Resources, Institute of Agropastoral Management University Peleforo Gon Coulibaly, PO Box 1328, Korhogo, Ivory Coast and Laboratory of Biotechnology, Training and Reseach Unit of Biosciences Faculty, Felix Houphouët-Boigny University, Po.Box. 582 Abidjan 22, Ivory Coast.
Zoro Armel Fabrice *
Laboratory of Biotechnology, Training and Reseach Unit of Biosciences Faculty, Felix Houphouët-Boigny University, Po.Box. 582 Abidjan 22, Ivory Coast and Laboratory of Biotechnology and Valorization of Agroresources and Natural Substances, Training and Research Unit of Biological Sciences, Peleforo GON COULIBALY University, Po.Box- 1328, Korhogo, Ivory Coast.
Kouamé Maïmouna Liliane
Laboratory of Biochemistry, Microbiology and Valorization of Agricultural Resources, Institute of Agropastoral Management University Peleforo Gon Coulibaly, PO Box 1328, Korhogo, Ivory Coast and Laboratory of Biotechnology, Training and Reseach Unit of Biosciences Faculty, Felix Houphouët-Boigny University, Po.Box. 582 Abidjan 22, Ivory Coast.
Acho Florentin Constant
Laboratory of Biotechnology and Valorization of Agroresources and Natural Substances, Training and Research Unit of Biological Sciences, Peleforo GON COULIBALY University, Po.Box- 1328, Korhogo, Ivory Coast.
Soro Yadé Réné
Laboratory of Biochemistry, Microbiology and Valorization of Agricultural Resources, Institute of Agropastoral Management University Peleforo Gon Coulibaly, PO Box 1328, Korhogo, Ivory Coast and Laboratory of Biotechnology, Training and Reseach Unit of Biosciences Faculty, Felix Houphouët-Boigny University, Po.Box. 582 Abidjan 22, Ivory Coast.
Touré Abdoulaye
Laboratory of Biotechnology and Valorization of Agroresources and Natural Substances, Training and Research Unit of Biological Sciences, Peleforo GON COULIBALY University, Po.Box- 1328, Korhogo, Ivory Coast and Laboratory of Biochemical Pharmacodymy, Training and Research Unit of Sciences of Structure, Matter and Technology, Félix HOUPHOUËT-BOIGNY University, Po.Box- 58, Abidjan 22, Ivory Coast.
*Author to whom correspondence should be addressed.
Abstract
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.
Keywords: Formulation, infant flour, conservation, nutritive, physicochemical