TITLE:
Nutritional and Sanitary Quality of Infant Flours Produced in Ouagadougou, Burkina Faso
AUTHORS:
Léa Kilô Adam Bayala-Yaï, Philippe Augustin Nikièma, Hassane Sangaré, Fabrice Bationo, Imael Henri Nestor Bassolé, Jacques Simpore
KEYWORDS:
Nutritional and Sanitary Quality, Infant Flours, Ouagadougou, Burkina Faso
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.15 No.8,
August
23,
2024
ABSTRACT: The quality of infant flours used during the weaning age is of great importance in that it conditions the nutritional health of infants and young children. This study aimed to assess the nutritional and sanitary quality of infant flours produced in the city of Ouagadougou. This was a cross-sectional study including 11 out of 25 infant flour production units that gave their consent to partake in the study. In total, 25 infant flour samples have been collected from July to September 2021. The physicochemical and microbiological parameters were determined according to standard methods. The ANOVA analysis of variance showed significant differences between the means of the physico-chemical and the means of the microbiological parameters respectively. The results showed that 60% of proteins and 80% of lipid and total carbohydrate contents were below the authorised limits. The energy values were below the authorised limit in 88% of the cases. All instant infant flours had microbiological loads compliant with Burkinabè standards. As for infant flour to be cooked, 63.64% and 81.82% had satisfactory numbers of total coliforms and faecal coliforms respectively. Staphylococcus aureus and Escherichia coli were detected in these samples with 86.36% of infant formulae having results below the recommended limit. These results show that the infant flours produced in Ouagadougou were somehow of acceptable quality. However, there is a need to improve the formulae for macronutrient contents, energy values and sanitary quality to comply with the recommendations.