TITLE:
Physico-Chemical Characteristics of Some Infant Ffours Produced in the City of Bongor/Province of Mayo-Kebbi East/Chad
AUTHORS:
Makalao Mouti Marceline, Ndad Nouba, Brahim Boye Otchom, Alfred S. Traore
KEYWORDS:
Infant Flour, Complementary Food, Local Ingredients from Bongor, Child Aged 6 to 24 Months, Malnutrition
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.16 No.3,
March
12,
2025
ABSTRACT: The study aimed to produce complementary infant flour with local ingredients available in the town of Bongor for children aged 6 to 24 months. The study took place at the Department of Life and Earth Sciences, nutrition option in Bongor, Chad from December 2022 to June 2023. The formulated flours are called SHAB (70% Sorghum + 13% Bean + 16% Peanut + 1% Baobab), SHAM (70% Sorghum + 13% Bean + 16% Peanut + 1% Moringa oleifera) and SHAP (63% Sorghum + 20% Bean + 16% Peanut + 1% Potato). Physicochemical analyzes and sensory evaluations were carried out. The dry matter and protein contents were determined according to AOAC standards and the lipid content according to IUPAC standards. The total sugar content was determined by the spectrophotometric method. The calcium, zinc, iron and magnesium contents were determined by atomic absorption. Vitamin C was determined by titrimetry. The flours made are called SHAB (Sorghum + Bean + Peanut + Baobab), SHAM (Sorghum + Bean + Peanut + Moringa oleifera) and SHAP (Sorghum + Bean + Peanut + Potato). The study of the nutritional value gives for SHAB levels of 12.89% proteins, 18.22% lipids and 65.5% carbohydrates with an energy value of 477.54 kcal/100g; for SHAM rates of 13.12% proteins, 18.2% lipids and 65.35% carbohydrates with an energy value of 479.83 kcal/100g. Regarding SHAP flour, the levels are 14.03% proteins, 17.89% lipids and 64.77% carbohydrates, with an energy value of 478.43 kcal/100g. Comparison with standard flour shows that our flours per 100 g have satisfactory contents and conform to the standards set in proteins, lipids, ash, dry matter, iron, magnesium, vitamin C, energy contents, total sugars, zinc and calcium. All these results show that these porridges could be made available to local populations.